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餐廳: | Feuille |
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優惠: |
於此國泰夥伴餐廳用餐賺里 ! 國泰會員於夥伴餐廳消費可賺高達HKD4 = 2里數。受有關條款約束。 |
條款及細則:
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港鐵上環站 A2 出口, 步行約4分鐘
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電話號碼
28811848
獎項殊榮
米芝蓮一星餐廳 (2024)
營業時間
今日營業
全日休息
星期一至六
12:00 - 15:00
18:00 - 23:00
星期日
全日休息
*Last Order Time: 14:00; Last Order Time: 20:30
以上資料只供參考, 請與餐廳確認詳情
優惠
餐廳: | Feuille |
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優惠: | 國泰會員於夥伴餐廳消費可賺高達HKD4 = 2里數。受有關條款約束。 |
條款及細則:
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相關文章
呢度嘅食物質素整體上十分穩定出色每次見到新鮮烘焙香脆鬆軟嘅招牌麵包都超級開心😚主菜加錢換咗上次食過嘅乳鴿千層酥皮派😆但係可能份量大嚿咗 比起lunch食乾身最開心係食到追加嘅超巨型Mille Feuille (HK$688)✨口感酥脆 雲呢拿味超香濃🫨🤩 要試‼️_🔖 Menu TerroirGrains & Seeds🔸 Basil Seed - Kombucha - Perilla🔸Sesame - Eggplant - Garlic🔸Mustard Seed - Shiso - Sea Grape🔸Quinoa - Sweet Potato - Thyme🔸Cumin - Egg - Sweet CornRoots, Stems & Leaves🔸 Feuille Bread - Dill Pil Pil 🌟🔸 Daikon - Crab - Parsley (Add 8g Osciètre Caviar 238)🔸 Armoise - Sea Bass - Peach🔸 Pumpkin - Spiny Lobster - Saffron🔸 Pigeon Pithivier (+HK688/四位)Flowers & Fruits🔸 Pineapple - Pandan - Chili Péyi🔸 Hazelnut - Chocolate - HerbsOrigins🔸 Coconut - Lemon🔸 Guava - Hibiscus🔸 Nougat - Vanilla
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Visited for lunch when it soft opened and already foreseen that it will be Michelin starred very soon (and it did in the very same year!) Last week we made a timely revisit to Feuille after a recent delightful meal at its half sister shop Jee. The nature inspired tasting menu that focuses on the growth and natural evolution of plants started with grains and seedsSesame crackers topped with eggplant, black garlic mustard seed, shiso and sea grape. There was a bit of everything so I wasn’t sure what ingredient it was trying to highlight. Oyster with a tinge of juniper and shallot. Briny and fresh.Signature egg custard with locally sourced baby corn and cumin emulsion. Luscious texture.Moving on to the mains, conceptualising the Roots, Stems & Leaves, we were first presented with the Feuille Bread with Dill Pil Pil sauce. Served as a dedicated course, the bread had a delicate, cloud-like interior encased in a perfect crust. In alignment with Chef Toutain's zero-waste philosophy, the intriguingly briny vibrant green dill pil-pil sauce was said to be crafted from unused fishbones collagen. Addictively buttery minus the usual heaviness of butter.Next up spiny lobster skewers with pumpkin and saffron sauce. This dish was a sensorial delight that captivated the senses even before we take the first bite. Smoke engulfed the dining room when tables nearby were being served with the same dish. Apart from the slice of spiny lobster at the tip of the skewer being slightly overcooked, the rest was chargrilled to perfection. The richness of pumpkin and the delicate essence of saffron further elevated the different layers of flavours.Armoise - Sea Bass - Girolles. Balanced flavours.The star of the evening was definitely the Pithivier, a round enclosed pie usually made by baking two disks of puff pastry, with fillings stuffed in between. Feuille’s stuffing is pigeon breast wrapped in spinach and goose liver. The pigeon was pink perfect. And the puff pastry was heavenly flaky. My personal favourite of the evening!The journey ended with a Pineapple and Pandan mousse with a hint of chili Péyi and a chocolate hazelnut tart. Friends and I agreed that we prefer the former refreshing pineapple flavoured dessert. Overall, this is still one of the best French restaurants in town that consistently delivers quality ingredients, execution and service.
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