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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。 |
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影片
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
12:00 - 15:00
18:00 - 23:00
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 |
|---|---|
| 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。 |
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條款及細則:
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相關文章
Feuille recently has a promotion where every Monday to Wednesday for 3 weeks, they will serve their Taste of NZ hospitality menu which offers a signficant discount. I decided to try it as I wasn't free for the other days. I loved how they labelled their menu which starts from roots to seeds/leaves tthen finally to flower/fruit.Besides the Michellin 1-star, they also have their green star due to their sustainable practices.Their introduced that most of their ingredients(around 80-85%) are from local produces. This not only guarantees that their ingredients are as fresh as possible, my guess to this practice is that it also reduces the carbon footprint overall, which aligns with their green star.Their komucha was a nice refreshing start with lime added. It was great on its own but with their wine pairing, the tarty flavor totally disappears, leaving only the citric aroma with a sweet taste.The plating was stunning. The sea grapes and shisho aroma complemented rather than overpowering each other.My favorite appetizer was the third one. It was sweetness of the corn, aroma of hazelnut and saltiness of Parmesan interwined together to a lovely combination. However, my only comment would be this should have been served after the snow pea dish.The followish dish had a stunning presentation. The flavors are mild and I wondered whether it was the strong flavor of the previous appetizer that masked its flavor.The bread was great and I ate it all. True to its menu, there were plenty of seeds on top and inside the bread. Aligning with their sustainable practice, the green "butter" is actually collagen from fish bones seasoned with the herb Dill. The texture definitely resembled butter and who doesn't love collagen?The fragrance of the bay leaf was just enough to highlight the earthy flavor of the portobello and matched the milder flavor of the threadfin. The portobello was extremely juicy. Despite the sauce, the pastry was still flaky.The fish course set the bar a bit too high and the chicken course paled a bit in comparison though was nonetheless delicious still.I added their cheese course and I was surprised by it. I would not have guessed there was this much truffle. The cheese was soft and really creamy without an overpowering smell. The saltiness together with chocolate sprinkle on top and the quince jelly in the middle was an expolosion of flavor and the truffle's aroma further highlighted it.However, the dessert, due to the rich flavors of cheese dish, did not taste as stunning as I hoped. I guess they could be bolder with the passionfruit to let it become more tarty to set its flavor apart from the cheese(though that may make it a bit too tarty if people don't order the cheese course). Or maybe the supplement cheese course also should include a mini-sorbert to cleanse the palate a bit.For this price, it was quite bargain to try this restaurant and I would love to try their full menu next time.
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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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已經好一段時間無寫reviews, 呢間真係甜品失望至極，想寫低唔想大家中伏。慶祝生日，朋友 suggests 嚟呢間，話soft opening 時食過，覺得上次幾好食，不如再去，佢唔介意再食多次，我又未食過，於是就book 了食晚餐。開業唔夠三年已經拿到一星同綠星，呢個點亦係我想嚟既原因，呢到重點係食local 食材，但好可惜今餐我無感受到local食材有咩特別好食，感覺好似係佢話用咗就係特別咁。全餐頭盤到主菜都係正常，頭盤既擺盤好靚好精美，feel 到有心機整的，味道都算ok, 最好食係個生蠔，食到呢個生蠔好驚喜，主菜既話龍蝦都算幾好食，魚都好嫩，只係我同朋友都覺得ok 好食，但呢樣嘢又無咩特別，好多西餐廳都做到，米芝蓮餐廳做到就無咩特別。乳鴿嚟講，我去之前睇過menu, 見到人地既 pigeon好吸引，但係我去到既時候，個pigeon 唔同樣，呢個位好失望，不過我知無guarantee 既，味道都算ok.如果就咁end 既話，我反而覺得係一間ok 既餐廳。可惜衰係個甜品到，甜品走一個fusion 風，啲人話色香味俱全，佢係由個樣我已經唔鍾意，好hea, 頭盤整得好靚好有心機，甜品相比起好求其，味道更係一言難盡，我自問唔識欣賞，唔明點解第一個甜品後勁有陣膠味，難食到我想放棄，今年都食過好幾間米芝蓮，佢成功成為我食過最難食既甜品既餐廳。朋友都覺得好失望，話之前嚟個甜品好好食，今次個甜品食完我只係記得，頭兩個都唔好食，第一個個脆紙仲有陣奇怪既膠味，第二個個脆片圈好多餘，諗哂又有啲油益味，仲有一切彈到周圍係，點解唔用個tart 做底呢？食落好唔方便。食咗兩個下下既甜品，我只係希望佢最後既唔好再fusion, 只要佢一般，我已經覺得好好，起碼比我好好咁總結呢餐，好彩既係最後三樣都算係咁。如果佢係普通fine dining 餐廳，甜品難食，我都可以話佢頭盤同主菜ok, balance 返，唔會咁harsh. 但佢係米芝蓮一星喎，咁既甜品，我覺得完全唔合格。可能係佢太fusion, 又或者係我唔識食呢啲fusion 甜品啦，我個人比較鍾意classic 啲的。
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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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一間以植物生長過程嘅概念星級餐廳，故事都幾得意😎為平時超忙嘅城市人帶出另類治癒方法😂故事開始，餐牌已經告知：生長過程嘅故事😄可以係餐牌內了解食材來源Grains & SeedsChia Seed - Lemon Tree Kombucha先由種子開始，好清新嘅一杯飲品🥃Madras Curry - Frog Legs - Rosemary咖哩田鷄腿，好滑好香，，可以點埋佢哋嘅特色咖哩，又係另類美味😋Roots, Stems & LeavesFeuille Bread - Dill Pil PilFocaccia 麵包加入南瓜籽及葵花籽旁邊嘅醬由魚骨骨膠原及刁草組成Special order: Cumin - Egg - Sweet Corn題外話：見到人哋介紹呢隻蛋，唔係menu內，特別order😋 真係好食、好creamy 輪到根、莖與葉啦😅French Bean - Clams - Lovage主菜係法國青豆配上蜆肉，加入酸甜忌廉，個人覺得開胃，幾清新😋揭開，建議混合一起食用😄Green Pea - Scallops - Wild Garlic青豌豆🫛配帶子，據講帶子經過「蒸」熟，所以比較軟身，食落的確質感似粉團，但濃郁帶子味可以證明確實係帶子😅味道與上面法國青豆有啲相似，係較為清新嘅一道菜😋Dark Head Porcini - Three Yellow Chicken - Juniper黑牛肝菌配三黃鷄，個鷄件好滑、皮脆👍🏻Flowers & FruitsHazelnut - Chocolate - Herbs嚟到開花結果啦😄就咁睇，好似食泥，其實係好香濃嘅朱古力，配上旁邊嘅花花葉葉同食，去除太甜嘅味道👍🏻餐廳環境，另一邊太多人就唔影啦😅
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