Le Dôme de Cristal (已結業)

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法國菜西餐廳酒吧

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With a nom de guerre like "Le Dôme de Cristal", one might expect chortling Bankers popping $2000 HKD bottles of bubbly among a throng of beautiful ladies, resplendent cars (with a Driver idling behind the wheel), and other signs of decadence and opulence. To wit, the restaurant is backed by the Louis Roederer group, the makers of Cristal champagne.But during our visits for after work drinks, we found none of the above. Chiefly because the restaurant was empty. Barren. Not a peep until we walked

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With a nom de guerre like "Le Dôme de Cristal", one might expect chortling Bankers popping $2000 HKD bottles of bubbly among a throng of beautiful ladies, resplendent cars (with a Driver idling behind the wheel), and other signs of decadence and opulence. To wit, the restaurant is backed by the Louis Roederer group, the makers of Cristal champagne.

But during our visits for after work drinks, we found none of the above. Chiefly because the restaurant was empty. Barren. Not a peep until we walked in at 7:00pm nor until we left at 9:00pm. Sure, the $2000 HKD bottles are on the menu, but we were there for the modestly priced happy hour - $88 for a generous pour of house wine or two for one beers, also $88.

It's semi-baffling that a venue with such reasonable HH specials was desolate as it was. It's located in the heart of the business district and is upscale enough to keep any boss or client happy. And the bar menu isn't bad - an adequate cheese platter was only $148 and the well executed fries were as 'cheap as chips' at $38. Nor was the service a slouch - attentive and gracious (a given that there was a 1:1 ratio of waitstaff to customers).

Perhaps such a haughty alias is Le Dôme de Cristal's ultimate downfall. In order to keep the image, the restaurant feels immalleable and overly refined without good reason. The space and the service is devoid of warmth or passion, opting for formality and sobriety. Drinking here is an awkward affair. There is a central irony in all of this - a brand such as the Louis Roederer group, which is devoted to exclusivity, has alienated every diner in Hong Kong - pathétique, n'est ce pas?

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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甫進大廳，oh so spectacular。首先登場的是醋漬茄仔配海藻沙冰，冰涼清新，微酸的茄仔令人胃口大開。法國安素蓮生蠔配自家製醬汁：肥美的蠔仔口感豐腴，海水味道濃郁。但個人喜歡原汁原味，極其量加兩點檸汁，惟蠔仔送上時已被加油加醋，未能由食客自行選擇。慢煮法國布列塔尼龍蝦配胡蘿蔔,柚子及檸檬橄欖油：法國布列塔尼龍蝦比普通龍蝦更更更有鮮味，肉質更彈牙飽滿，慢煮令龍蝦的鮮味鎖緊，沒有半點流失，亦能保持其特有口感。菜上桌後身旁友人（我的朋友不是我）急不及待起動，誰不知吃了大半口後，侍者才徐徐地把即場準備的醬汁淋上，雖然對這道菜來說，醬汁真的是可有可無，但真係醜死怪了。香煎鯛魚配芹菜,柚子及海苔蘑菇清湯：經一事蔡一智，上菜後大家都靜心等待侍者把蘑菇清湯灌上，灌湯的同時會有數條蘑菇從茶壺內跌出，擁有一顆童心的眾人都覺得此安排實在是神來之筆，令人拍案叫絕，嘖嘖稱奇，惟有少數人覺得跌出來的蘑菇數量不一的安排不公平，大吵大鬧。蘑菇清湯香氣四溢，眾人係咁索，彷彿無諗住食，味道甘香甜潤，蘑菇的口感彈牙，猶如在口中起舞，實在出色，震撼人心，與此同時，如此脫俗的佳餚，有著寧神的效用，令剛才吵鬧的數人都靜

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甫進大廳，oh so spectacular。

首先登場的是醋漬茄仔配海藻沙冰，冰涼清新，微酸的茄仔令人胃口大開。

醋漬茄仔配海藻沙冰

法國安素蓮生蠔配自家製醬汁：肥美的蠔仔口感豐腴，海水味道濃郁。但個人喜歡原汁原味，極其量加兩點檸汁，惟蠔仔送上時已被加油加醋，未能由食客自行選擇。

法國安素蓮生蠔配自家製醬汁

慢煮法國布列塔尼龍蝦配胡蘿蔔,柚子及檸檬橄欖油：法國布列塔尼龍蝦比普通龍蝦更更更有鮮味，肉質更彈牙飽滿，慢煮令龍蝦的鮮味鎖緊，沒有半點流失，亦能保持其特有口感。菜上桌後身旁友人（我的朋友不是我）急不及待起動，誰不知吃了大半口後，侍者才徐徐地把即場準備的醬汁淋上，雖然對這道菜來說，醬汁真的是可有可無，但真係醜死怪了。

慢煮法國布列塔尼龍蝦配胡蘿蔔,柚子及檸檬橄欖油

香煎鯛魚配芹菜,柚子及海苔蘑菇清湯：經一事蔡一智，上菜後大家都靜心等待侍者把蘑菇清湯灌上，灌湯的同時會有數條蘑菇從茶壺內跌出，擁有一顆童心的眾人都覺得此安排實在是神來之筆，令人拍案叫絕，嘖嘖稱奇，惟有少數人覺得跌出來的蘑菇數量不一的安排不公平，大吵大鬧。蘑菇清湯香氣四溢，眾人係咁索，彷彿無諗住食，味道甘香甜潤，蘑菇的口感彈牙，猶如在口中起舞，實在出色，震撼人心，與此同時，如此脫俗的佳餚，有著寧神的效用，令剛才吵鬧的數人都靜靜地享用美食。芹菜如何？忘了。

香煎鯛魚配芹菜,柚子及海苔蘑菇清湯

法式鵝肝餛飩配椰菜：一道中西合壁的菜式，鵝肝是意料之內的嫩滑，豐膄油脂味齒頰留香，餛飩皮薄輕滑，令整道菜的口感更上一層樓。

法式鵝肝餛飩配椰菜

水煮有機雞蛋配煙燻蔬菜及里昂香腸：蛋白嫩滑非常，其他都沒有特別。（有機雞蛋聽上來很高級，但其實其營養價值跟普通雞蛋無異，別被騙了。）

水煮有機雞蛋配煙燻蔬菜及里昂香腸

慢煮法國白鴿配紅菜頭,粉紅果仁,薯蓉及酸果汁：慢煮方法沒有破壞肉質，鎖住鮮味，令這道菜十分惹味，回味無窮，眾人們埋頭進食，這數隻白鴿繼蘑菇清湯後為這頓飯帶來了片刻的寧靜，惟份量不多，點到即止，大家都有一種意猶未盡的感覺，餐廳亦貼心地準備了檸檬水作洗手用途，故大家能夠盡情放開徒手吃！

慢煮法國白鴿配紅菜頭,粉紅果仁,薯蓉及酸果汁

甜品沒有特別，對本人來說可有可無，有興趣的可看其他人的食評，我好大方的，我唔會介意的。

題外話/補充資料：蘑菇數量應要一致

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Le Dôme de Cristal，一直在我心中都是那樣的華麗，特別是週末時，來這裡吃brunch是棒的，享受著日光，享受著美食，數小時便快快渡過了。早陣子曾來過吃brunch，那時的brunch是以semi-buffet形式供應的，現在已經改變了，變成超懶人享受；餐廳會視乎人數而定，為大家送上美食，不用走來走去，可以吃得更舒適，十分適合超懶的我。這裡的brunch只在星期六和假日供應，價格為$580/位，另收加一服務費，當中包括了生蠔和火腿等的前菜，主菜則有六款可選，另外還有芝士和甜品，而且有free flow鮮果汁；適逢今年的情人節是星期天，餐廳特意推出了情人節brunch，詳情可以瀏覽餐廳的網頁: Valentine's Day - Cristal Brunch 。Louis Roederer, Cristal 2005 來到Cristal，怎能不喝cristal呢? 細密而美麗的氣泡，帶著金黃的顏色，未喝已醉。這裡的麵包也很美味呢，再塗上那香濃的牛油，肥數磅也不管了。3-Piece of French Oysters每人都會有生蠔，這裡的生蠔質素是不用置疑的，新鮮，鮮甜，特別

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Le Dôme de Cristal，一直在我心中都是那樣的華麗，特別是週末時，來這裡吃brunch是棒的，享受著日光，享受著美食，數小時便快快渡過了。

早陣子曾來過吃brunch，那時的brunch是以semi-buffet形式供應的，現在已經改變了，變成超懶人享受；餐廳會視乎人數而定，為大家送上美食，不用走來走去，可以吃得更舒適，十分適合超懶的我。

這裡的brunch只在星期六和假日供應，價格為$580/位，另收加一服務費，當中包括了生蠔和火腿等的前菜，主菜則有六款可選，另外還有芝士和甜品，而且有free flow鮮果汁；適逢今年的情人節是星期天，餐廳特意推出了情人節brunch，詳情可以瀏覽餐廳的網頁: Valentine's Day - Cristal Brunch 。

Louis Roederer, Cristal 2005

來到Cristal，怎能不喝cristal呢? 細密而美麗的氣泡，帶著金黃的顏色，未喝已醉。

這裡的麵包也很美味呢，再塗上那香濃的牛油，肥數磅也不管了。

3-Piece of French Oysters

每人都會有生蠔，這裡的生蠔質素是不用置疑的，新鮮，鮮甜，特別喜愛法國蠔，那肉質帶爽，海水味濃而不鹹，喜歡!

Fish Sashimi, Cured Meat Platter, Mixed Salads

餐廳是這個形式serve，那一刻我覺得我在buffet枱上吃brunch，想吃便拿，不用走來走去，放假是要這樣hea的。

cauliflower scallop salad

椰菜花爽脆又清甜，吃吃沙律開一開胃，之後可以吃更多。

再說開胃，又怎能錯過蕃茄沙律呢；用上了黑醋，味道上帶酸，但蕃茄十分清甜，當brunch吃到一半時，不得不來點蕃茄沙律，這樣子又可以吃更多。

有三款Cured Meat，每款都很新鮮，特別喜歡左邊的salami，味道帶辣，十分惹味。

Egg & Caviar

不一樣的egg，這個蛋經過了不一樣的處理，入口十分creamy，帶著蛋香；而caviar味道帶鮮和鹹香，與蛋同吃，簡單但高貴美味，如果可以天天做早餐就好了。

Chowder soup

質感超濃稠，當天的天氣超冷，喝著這個特別棒；味道濃郁，帶著清清的海鮮味不錯喔。

Suckling pig

似乎在港的餐廳都把suckling pig越做越好，這個皮脆肉嫩，豬味濃郁而不羶，的確比很多餐廳做得好，甚至比某些西班牙餐廳做得更好呢。

吃過些前菜後，開始吃主食了；因為選了pigeon，所以可以選刀，這些刀很美喔，超喜歡!!!大家猜猜我選了甚麼顏色??

Pigeon in 2 ways

這是我的pigeon，pigeon做得超軟喔，肉味亦很香，肉味上比較濃郁，吃時伴以旁邊的beetroot能夠減其濃味，怎樣覺得這道菜像畫一樣的美呢??超喜歡。

另外伴碟的還有薯蓉，這是超邪惡的薯蓉，很香牛油，很滑的質感，是肥的，但吃了再算吧。

Venison˙Winter Mushrooms˙Natural Jus

主菜方面，還有venison可選，吃了數口，味道十分濃郁；旁邊綠色的是海綿蛋糕來的，吃著這個，怎麼覺得好像走進了森林一樣呢。

Eggs “Florentine”

另外主菜亦有蛋可選；說實話，吃著前菜已經很飽，吃蛋都已經夠了。

接下來，又怎麼芝士呢?

總共有八款芝士可選呢，只要你吃得下就好。

花心的我，始終想試所有的芝士，每款我都很喜歡，當中有羊奶芝士、藍芝士、金文畢、triple cheese、melted cheese等；吃時記得伴著餐廳自家製的果醬，這樣子沒那樣膩呢。

最後，又怎少得甜品呢?

不過我真的吃不下了，所以只吃了1/3件朱古力鬆，很鬆脆美味呢。

最後最後，還有煮菠蘿!

原來用大量牛油和糖來煮菠蘿是很美味的，味道上甜中帶酸，作為最後的一道食物最適合不過了!

Le Dôme de Cristal

中環皇后大道中9號嘉軒廣場2-3樓

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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這個周末天氣超級冷，早上的氣溫只有幾度，但仍無阻我跟友人一起品嚐美食的決心，一來很久沒吃Brunch了，二來這裡剛好推出全新的Brunch吃法，不再是Semi Buffet，而是可以靜靜的坐著等吃。好久沒來這裡了，環境依然舒適，絕對是享受豐富午餐的好地方。記得上次來也是吃Brunch，不過今次吃的是革新版Brunch，每位$680，包Free flow汽水或果汁，果汁有芒果蘋果汁和梨汁，當然也可以加錢配這裡最有名的香檳啦～侍應先送來新鮮的麵包籃，每個都看似很美味，可是知道還有很多食物緊隨其後，所以只要了一個小圓包。再來三隻新鮮生蠔，是法國諾曼第蠔，肉質爽滑，中度海水味，餘韻鮮甜。接著侍應們送上豐富的冷盤，有三文魚刺身、風乾肉拼盤和三款沙律碗，友人說彷佛把整張自助餐檯送到面前一樣。三文魚刺身並不是一般貨色，肉厚鮮甜；風乾肉拼盤亦同樣有質素。還未吃完冷盤，小巧精緻的Egg & Caviar就送上，蛋殼裡的是蛋慕絲，有魚子醬作點綴，味道像鹹版的Creme Brulee。吃肉類主菜之前可以挑選自己喜歡的餐刀，全部都很漂亮。Venison。在香港比較少吃到鹿肉，我覺得鹿肉的質感和味道與牛肉相若，

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這個周末天氣超級冷，早上的氣溫只有幾度，但仍無阻我跟友人一起品嚐美食的決心，一來很久沒吃Brunch了，二來這裡剛好推出全新的Brunch吃法，不再是Semi Buffet，而是可以靜靜的坐著等吃。

好久沒來這裡了，環境依然舒適，絕對是享受豐富午餐的好地方。記得上次來也是吃Brunch，不過今次吃的是革新版Brunch，每位$680，包Free flow汽水或果汁，果汁有芒果蘋果汁和梨汁，當然也可以加錢配這裡最有名的香檳啦～

侍應先送來新鮮的麵包籃，每個都看似很美味，可是知道還有很多食物緊隨其後，所以只要了一個小圓包。

再來三隻新鮮生蠔，是法國諾曼第蠔，肉質爽滑，中度海水味，餘韻鮮甜。

接著侍應們送上豐富的冷盤，有三文魚刺身、風乾肉拼盤和三款沙律碗，友人說彷佛把整張自助餐檯送到面前一樣。三文魚刺身並不是一般貨色，肉厚鮮甜；風乾肉拼盤亦同樣有質素。

還未吃完冷盤，小巧精緻的Egg & Caviar就送上，蛋殼裡的是蛋慕絲，有魚子醬作點綴，味道像鹹版的Creme Brulee。

吃肉類主菜之前可以挑選自己喜歡的餐刀，全部都很漂亮。Venison。在香港比較少吃到鹿肉，我覺得鹿肉的質感和味道與牛肉相若，沒有很重的肉燥味，營養價值也比其他肉類高，吃悶了牛羊等不妨試試啊。

Pigeon in 2 ways。擺盤很用心，鴿肉呈粉紅色，生熟度處理得很好，醬汁帶點微甜，與鴿肉很配，另外伴碟的薯蓉十分美味，薯味與牛油味都很濃郁。

Cheese Trolley。有八款不同芝士讓我們選，侍應很細心的逐一介紹，另外還備有三款自家製的美味果醬：梨醬、血橙醬和芒果醬來配芝士，果醬非常Rich，用來塗麵包一定也很美味。

Dessert Buffet。吃完芝士已經很飽，吃不下甜品，只拍了張照片，最後的位置留給了糖煮菠蘿。

糖煮菠蘿。侍應會在客人面前即煮，用兩塊大牛油煮三片菠蘿，雖然看著都覺得邪惡，但味道的確很好，酸酸甜甜的，剛好可以消滯。

跟友人邊吃邊談天，不知不覺在這裡坐了三個小時，離開前聽侍應說本來這裡周日是不開門的，但原來今年情人節在周日，所以當天會破例營業，而且也會有供應豐富的Brunch，還未想到情人節要到哪裡慶祝的話不妨考慮一下哦！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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It might be said that heading to the first global collaboration between renowned French Champagne house Cristal by Louis Rogederer and a restaurant might be a waste for a tea-totaler like myself. I mean, I've never been a connoisseur or consumer of champagne. But I am a fan of exquisite French cuisine and found that the prospect of the promised unparalleled dining experience by the luxury group appealing.It was exactly that promise and the lure of the very experienced Chef Charles-Benoit Lacour

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It might be said that heading to the first global collaboration between renowned French Champagne house Cristal by Louis Rogederer and a restaurant might be a waste for a tea-totaler like myself. I mean, I've never been a connoisseur or consumer of champagne. But I am a fan of exquisite French cuisine and found that the prospect of the promised unparalleled dining experience by the luxury group appealing.

It was exactly that promise and the lure of the very experienced Chef Charles-Benoit Lacour and his pursuit of perfection that finally convinced me to check out Le Dome de Cristal. After working with legendary French Chef Guy Savoy in Paris before becoming the Chef de Cuisine at Guy Savoy in Singapore, Chef Lacour continued his journey into Asia by becoming the culinary director and head chef of Le Dome de Cristal.

I'd walked past the innocuous entrance to Le Dome de Cristal, which is located in The Galleria in Central, many, many times on my way to work, never realising how close I was to the completely opulent and luxurious restaurant that took up almost ten thousand square feet. It wasn't until we ascended the steps to the main dining room that I was able to truly understand how spectacular Le Dome de Cristal actually was. Award winning interior designer Steve Leung was responsible for blending the contemporary and classic design which fully utilised the massive dome ceiling that was the highlight and centrepiece of the restaurant.

We walked to our table, mouth agape as we took in the opulence of the restaurant. We were truly transported from Central Hong Kong to the 16th arrondissement of Paris. Our table afforded us a wonderful view of the dining room, which was centred around the spectacular dome ceiling and an open void that was the only link to the real world. Smartly dressed wait staff brought over the menu for us to peruse and without much thought, we confirmed that we would be partaking in the eight course tasting menu. It seemed only fitting in such a setting.

Like all of the European fine dining restaurants we'd experienced, a cart was wheeled over with a selection of Champagnes to start the meal. Forgoing the obvious choice of the Cristal, the girl chose a lesser known but equally delightful Pierre Peters Rose NV. We were also given a selection of warm and crusty breads, clearly just out of the oven and piping hot, as well as a slab of butter that was appropriately room temperature.

Our amuse bouche was quite different from the expected, with a small serving of pickled vegetables and a soft and smokey tropical egg plant delivered. In what would become the theme of the night, our smartly dressed wait staff also played the role of table chef by adding a scoop of seaweed granita to the dish. The saltiness of the granita played wonderfully against the pickled vegetables, and while I didn't really like the soft eggplant, the girl found the combination to be matched perfectly.

We started our degustation with a very large Brittany oyster that came with a garlic oil and ponzu sauce, with a squeeze of finger lime. The plump and creamy oyster had a medium salinity level, which allowed it's natural salty flavour to play delightfully with the garlic and sweet ponzu sauce. Presented simply on a black rock plate that seemed purpose made for the oyster shell, the dish was perfect in every way.

I loved the presentation of the second course, which continued the seafood theme by delivering a Brittany lobster with pickled heirloom carrots, radish and citrus. I loved the splashes of orange from the lobster on the black bowl with geometric patterns, but the addition of a rich orange sauce veirge further enhanced the contrasting colours. What was fantastic was the preparation of the sauce at the table, which included mixing in some butter and ginger. The lobster was expertly cooked and was light and sweet, contrasting to the slightly sharp sauce and well rounded off from the acidity of the pickled vegetables. There was also a creamy sauce on the plate, possibly a mayonnaise, that helped to bring the dish together. It was both a visually stunning dish and very enjoyable to eat.

Seafood continued with our next dish, again combining the sea and land to bring a dish that was both spectacularly presented and interesting to eat. The bowl delivered an exquisitely cooked piece of Daurade (more commonly known as Seabream), sitting on a celeriac puree and surrounded by thin strips of celery and seaweed. Our wait staff then brought over a large teapot and pulled out a maitake mushroom and carefully placed the maitake on our fish, before pouring over a mushroom and dashi consommé and finishing off the dish by shaving yuzu rind over the dish. It was a complicated procedure but not unwanted, with the consommé being light and so full of flavour and the yuzu rind adding some acidity to the fish. I loved the crunch from the crispy skin on the Daurade and the mushroom broth, but found the seaweed just a little overbearing.

The simplicity of the presentation of our next dish belied the complexity in its composition and flavour profile. Simply called wonton, the traditional Chinese pastry was filled with creamy foie gras and made to look like a large ravioli. It was then placed into a foie gras foam and sat atop some sautéed cabbage, perfectly bending elements of East and West. The creamy foie gras was superb and while the dish could have been incredibly rich, the addition of cabbage helped level out the balance of the dish.

It's hard to describe our next dish, which was a process as much as it was a dish. We were first presented with a funky bowl that contained smoked winter vegetable and slices of cooked Lyonnaise sausage. The rest of the dish was prepared at the table, with the vegetables and sausage being added to a couple of traditional Chinese bowls containing a foamy broth that contained a slow cooked organic egg. Our instructions were to mix up the vegetables and egg to form one final 'one pot' and then get busy consuming. I was a bit apprehensive at first, mainly due to the contrasting styles and food groups, but it only took one spoonful to be transported to my happy place. The combination was spectacular, with the meaty sausage offsetting the smokey vegetables and the velvety egg yolk.

We were presented with a box full of sharp knives in varying colours and asked to select our preferred 'weapon' for our main course. The girl selected the red knife, which would have been my selection, so I was left to choose the bright pink handle.

It was signature dish time with the delivery of Chef Lacour's well known pigeon dish, with beetroot prepared various ways, pink pralines and a super creamy mashed potato. A sticky and acidic jus was added at the table. The dish looked wonderful, but didn't photograph as well as I'd have liked. There were a couple of elements that really stood out with the dish, the perfectly cooked pigeon breast and the seriously buttery mash. Both combined well with the sticky jus and beetroot, although I found that there was just a little too much beetroot puree on the plate. What I didn't like so much was the pigeon leg, which looked quite ugly and provided only a small amount of flesh that was quite tough and stringy. Take that leg off the plate and just a little less beetroot puree and it would have been the perfect dish for me. I also didn't really get the sweet pink praline surrounding the dish, it seemed just a little too sweet for the pigeon and may have been just for presentation.

It was cheese cart time and while not anywhere near as impressive as the Caprice cheese board, provided enough options to keep the girl happy. In fact, buy the time the cheese course was presented, we were both feeling a little on the full side.

I'd decided to skip the cheese course at the beginning of the meal and instead was presented with a simple truffle salad. To be honest, I'm not sure that it was the right choice, while I appreciated the generous amount of truffle, it was quite difficult to eat. Perhaps an alternative to the cheese course could have been a simple pre-dessert.

There was a moment that could have gone quite wrong for both myself and Le Dome de Cristal, with the presenting of the palate cleanser. We were given a martini glass with a decent amount of apple puree and a coconut granita, which was to be filled with the restaurant's namesake, Cristal Champagne. I'd let the wait staff know that I didn't want the Cristal, which led to a crestfallen look and an explanation that the Cristal was needed to balance out the apple puree. I reluctantly agreed to have some of the Cristal added, and was really surprised by the transformation that happened, the alcohol twang that I hate disappeared in the apple puree, just leaving a pleasant fresh flavour behind.

First dessert was a very pretty chocolate mousse, encircled with dollops of caramel sauce and topped with crisp chocolate tuile. The chocolate mousse was quite dense and sat on a bed of what seemed to be a chocolate praline. It was tough going, not because it wasn't lovely, it was just a little heavy to be finishing off a degustation that had been quite generous in its serving sizes. I can't help thinking that a chocolate soufflé wouldn't have been a better option (yes, I do love a good soufflé!)

We weren't expecting a final dessert, but were surprised when a carte was wheeled over to our table which included the materials to make a crepe suzette. I'd never had the quintessential 70's style French dessert before, and was stoked to be finally getting to sample the classic dish. There was a theatre to the preparation of the dish that we loved, especially when the waiter slash table chef flambeed the Grand Marnier. It was almost mesmerising watching the whole process take place and when the final product was placed on little square plates, the result was a little bit of a let down! It was an OK dessert, but not one that I'd order specifically again.

We were stuffed and literally couldn't eat another bite, which became a problem with Chef Lacour came out to thank us for dining at Le Dome de Cristal and presented a box with one last treat. The little chocolate dome's would have been the perfect finish the the meal if we could have found room for them!

Our meal at Le Dome de Cristal was spectacular if not completely perfect. The journey that the incredibly talented Charles-Benoit Lacour had taken us on had been one of the better degustations we'd had in Hong Kong. It was so typically French with its rich flavours and beautiful sauce, but also the little nods to Asia helped.

Service was a cut above, with the impeccable wait staff being perfect in every way, including the theatrics at our table that, in theory, could have gone wrong with lesser staff. They were dressed perfectly for the setting, their black suits continuing the illusion of complete opulence in the centre of Hong Kong.

Look, if you're not into the opulent setting and incredibly rich French cuisine, then you might not like Le Dome de Cristal. Personally, I loved the flavours and the pomp and ceremony of the setting, especially loving the dome centrepiece of the dining room. There's always room for decadence for those special occasions, or if you just want to treat yourself.....

@FoodMeUpScotty

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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平日很少會在此給feedback，但最近食到呢間餐廳不得不留言！先日試過午餐後回味無窮，心想再來食多一次，但原來晚餐更精彩，經過詢問後，原來餐廳靜悄悄在二零一四年六月換了一位新的法國廚師Charles-Benoit Lacour。這名新上任的年輕法國廚師來頭不小，曾經在星加坡一間日式三星米之蓮當二級廚師，因而及此，他為此餐廳創造了多款比較清新的菜肴，和一般濃郁的法國菜比較清淡一點，變相在芸芸香港多間法國菜之中顯得較突出。唯一有一點失色就是牛扒，不過向來牛扒都不是法國菜的主菜，而且menu上還有很多其他菜肴選擇！相信不久將來，此餐廳可以得到兩星米芝蓮！

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平日很少會在此給feedback，但最近食到呢間餐廳不得不留言！先日試過午餐後回味無窮，心想再來食多一次，但原來晚餐更精彩，經過詢問後，原來餐廳靜悄悄在二零一四年六月換了一位新的法國廚師Charles-Benoit Lacour。這名新上任的年輕法國廚師來頭不小，曾經在星加坡一間日式三星米之蓮當二級廚師，因而及此，他為此餐廳創造了多款比較清新的菜肴，和一般濃郁的法國菜比較清淡一點，變相在芸芸香港多間法國菜之中顯得較突出。唯一有一點失色就是牛扒，不過向來牛扒都不是法國菜的主菜，而且menu上還有很多其他菜肴選擇！
相信不久將來，此餐廳可以得到兩星米芝蓮！

U.S. Beef Rib Eye

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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星期六的中環，實在有點清靜，沒有平日的嘈吵，感覺很清新，有時清靜一下，整理自己的思緒也不錯喔；整理過後，當然又要繼續吃，這天就是為了這個brunch而來的。環境十分不錯，非常的舒適，星期六在這裡吃brunch，感覺實在非常不錯呢。白天時的平台，享受著風和日麗，而晚上來到，又是另一個感覺。先來一杯果汁，果汁超級新鮮，蘋果汁帶輕輕的酸，十分新鮮，非常開胃，喝過開胃汁，便可以大飲大食了。在外買一支Louis Roederer 差不多二千大元，在這裡加$1,888便可以free flow 2小時，不過記得是兩小時，不要喝得太醉後，時間過了也不知道；如果像早陣子有一班食客曾到某意大利餐廳享用Brunch，但到最後因為free flow prosecco而報警，最後還上了新聞就很醜怪了。如果NV的Louis Roederer也可以滿足到你，那不妨加$480便可以free flow兩小時。假如只想來點酒精，也可以加$280 free flow這支sparkling。以上三個假錢的free flow，還包了紅白酒free flow，其實那支紅酒不錯的，頗重leather味，已經合適享用，我喝了好幾杯呢

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星期六的中環，實在有點清靜，沒有平日的嘈吵，感覺很清新，有時清靜一下，整理自己的思緒也不錯喔；整理過後，當然又要繼續吃，這天就是為了這個brunch而來的。

環境十分不錯，非常的舒適，星期六在這裡吃brunch，感覺實在非常不錯呢。

白天時的平台，享受著風和日麗，而晚上來到，又是另一個感覺。

先來一杯果汁，果汁超級新鮮，蘋果汁帶輕輕的酸，十分新鮮，非常開胃，喝過開胃汁，便可以大飲大食了。

在外買一支Louis Roederer 差不多二千大元，在這裡加$1,888便可以free flow 2小時，不過記得是兩小時，不要喝得太醉後，時間過了也不知道；如果像早陣子有一班食客曾到某意大利餐廳享用Brunch，但到最後因為free flow prosecco而報警，最後還上了新聞就很醜怪了。

如果NV的Louis Roederer也可以滿足到你，那不妨加$480便可以free flow兩小時。

假如只想來點酒精，也可以加$280 free flow這支sparkling。

以上三個假錢的free flow，還包了紅白酒free flow，其實那支紅酒不錯的，頗重leather味，已經合適享用，我喝了好幾杯呢。

一來到，當然先要吃36個月的黑毛豬，任吃36個月黑毛豬是多吸引呢，記得吃多點了。

平日吃得太少綠葉，看到這盤菜，一定要吃吧，還有多款salad dressing和配料可選。

蟹肉沙律

煙三文魚

這個粟米湯超美味喔，既濃稠，又香甜，必吃的!

另外任吃的便是蛋批，這個蛋批又是超美味，蛋和肉都很香，而那個酥皮是超級棒，十分鬆脆，雖然有點肥，但實在太美味，所以吃了幾次。

這個又是超美味，蝦很鮮甜，既爽口又彈牙，綠色的是牛油果醬，做得十分香滑，入口一點也不膩，感覺很健康，又是忍不住地吃了好幾遍；這個醬還可以塗在牛角包上一同進食，更添美味。

另外還有蕃茄，除了這數款頭盤後，另外還有幾款不同的沙律，每款都不錯。

這個牛角包和朱古力酥又是非常美味，十分鬆脆，如果不是胃納有限，定會吃上三數個才收口。

如果吃牛角包，再塗上這兩款可愛的牛油，會否有點過份呢? 但我確實這樣做了....

除了有任吃頭盤外，每人還有一份oyster platter，當中有6隻生蠔，雖然生蠔看上去不是很大隻，但味鮮肉爽才是最重要的，很喜歡喔。

蛋蛋海膽，那蛋很軟滑，像泡泡一樣；而那海膽味道亦鮮，兩者混在一起很棒喔，超喜歡!!

另外還有burger，其實已經半飽，但面對這個burger，不得不咬一口，肉質鮮嫩多汁，味道亦濃郁，bun亦很香脆，當中還夾了芝士；如果覺得一個人吃不到那麼多，不妨share吧，這樣會比較好。

而主菜方面有四款可選，我們一行四人，剛剛好的每樣點了一份。

煎盲曹魚

魚味濃郁，皮脆肉嫩滑，充滿脂香。

這是伴菜，底下的是青豆蓉，焗得剛好，十分美味。

Eggs "Florentine"

流心的蛋從來都是最美味的，特別喜歡底層那片麵包，煙煙韌韌又香脆。

The Butcher's Cut

牛扒看上去雖然薄薄的，但味道卻很棒，外層帶著焦香，肉味濃郁，十分juicy，看似平平無奇，想不到味道也不錯；伴碟還有香脆的薯條。

吃過main course，當然要些芝士吧；是日提供了六款芝士任君選擇，當中還有double cream cheese，芝士味濃得不是受得了，但我卻樂在其中，如果不是太飽，我肯定會再喝多些酒，一邊配著芝士，芝士與酒，從來都很配!!

吃過芝士後，當然要吃甜品；餐廳最近來了一位新的pastry chef，這位師傅是從法國來的，這裡的甜品好吃得定會吃上三五件，真的超喜歡!!

先來一件芝士蛋糕，本來一件的份量也不少，但實在太美味，所以整件吃下；芝士味道很濃郁，非常香滑，入口即溶，真的超美味!!!希望餐廳會繼續保留這款芝士蛋糕，雖然比較普通，但味道太好，所以不得不吃。

Chocolate mousse也做得很香滑，味道亦不會太甜。

這個passion fruit tart又是超級美味，撻皮十分香脆，而酸酸的passion fruit正好可以為我減減膩，很喜歡喔。

另外還有些蛋糕等的甜品，甜品的款式大約有6-7款吧，款式不算超多，但最緊要味道好。

另外還有飯後果，但其實吃飯後果是不好的，不妨一開始先吃吧，這些水果都十分新鮮，充滿了甜香，美味!

因為某些原因，所以現在盡量少喝咖啡，所以最後來杯熱檸水吧。

這天，不知道是否真的吃得太多，當吃完主菜後，我樣子突然變了，從本來很精神的我，突然很睏，但沒有辦法，每款食物都不錯，不得不吃呢。

這Semi-Buffet Brunch逢星期六及假日供應，

$580/位，當中包了6隻即開生蠔，任飲果汁、汽水及一杯餐茶；

有興趣，可另加$280free flow 汽酒紅酒白酒，或另加$480任飲Louis Roederer NV香檳。

餐廳: Le Dôme de Cristal

地址: 中環皇后大道中9號嘉軒廣場3樓

電話: 2116 4688

請支持一下小妹，給我一個like

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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現在越來越喜歡享受星期六日的悠閒時光，可與朋友好好邊吃邊聊天。就趁著聖誕就來的時候，相約一些老朋友聚聚舊，是一個機不可失的良機。我喜歡挑選一些較為清靜舒服，空間寬闊的餐廳，感覺自由自在就最適合了。可是在香港這個寸金呎土的地方，很多餐廳為了賺錢，都會將座位排得密密麻麻，沒有私隱度可言，但這兒正正卻沒有這個問題，座位與座位之間夠闊落，更有數張可旋轉的馬蹄型卡位，傾心事都非常合適，對出更有不少室外座位，好天氣的時候也有不少人選擇。這個Cristal Brunch的價錢是$580，已包無限汽水果汁，頭盤及甜品都放在自助餐區，每人都會有一份生蠔拼盤，主菜就可從餐單中挑選其一，除了這些外，侍應還不定期拿著些新鮮煮起的熱盤給客人，款式雖然不多，但用料上乘，定會帶給客人驚喜。如果想喝些酒類的話，可以按香檳的質素加錢升級，有不同質素的香檳可供選擇，當然最令人歡喜的是LOUIS ROEDERER, CRISTAL 2006。由於早起，昨晚又喝了太多雞尾酒，我先以一杯果汁來醒一醒神，很喜歡這款果汁，有兩款味道，兩款的果香都很濃烈且稠杰，需加點冰來調和一下，酸度是較強的，但真的非常非常好喝。頭盤沙律已準備好了

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現在越來越喜歡享受星期六日的悠閒時光，可與朋友好好邊吃邊聊天。就趁著聖誕就來的時候，相約一些老朋友聚聚舊，是一個機不可失的良機。我喜歡挑選一些較為清靜舒服，空間寬闊的餐廳，感覺自由自在就最適合了。

可是在香港這個寸金呎土的地方，很多餐廳為了賺錢，都會將座位排得密密麻麻，沒有私隱度可言，但這兒正正卻沒有這個問題，座位與座位之間夠闊落，更有數張可旋轉的馬蹄型卡位，傾心事都非常合適，對出更有不少室外座位，好天氣的時候也有不少人選擇。

這個Cristal Brunch的價錢是$580，已包無限汽水果汁，頭盤及甜品都放在自助餐區，每人都會有一份生蠔拼盤，主菜就可從餐單中挑選其一，除了這些外，侍應還不定期拿著些新鮮煮起的熱盤給客人，款式雖然不多，但用料上乘，定會帶給客人驚喜。如果想喝些酒類的話，可以按香檳的質素加錢升級，有不同質素的香檳可供選擇，當然最令人歡喜的是LOUIS ROEDERER, CRISTAL 2006。

由於早起，昨晚又喝了太多雞尾酒，我先以一杯果汁來醒一醒神，很喜歡這款果汁，有兩款味道，兩款的果香都很濃烈且稠杰，需加點冰來調和一下，酸度是較強的，但真的非常非常好喝。

頭盤沙律已準備好了，先拿來即席切出來的Iberico Ham，咸香有緻，油脂甘香，配上甜美的哈蜜瓜，已令人陶醉。同時間，我亦忍不住拿了點麵包及芝士，那籃麵包及芝士拼盤已吸引了我，一口咬下牛角酥時，已完全被它俘虜了，牛油香氣非常濃郁，而且十分鬆化，配搭起旁邊的Truffle Butter，足令人停不了口。

接著一系列的頭盤沙律，色彩繽紛，由純素至帶點海鮮的都有，小弟雖然不好蕃茄，但對著這盤蕃茄沙律又吃得幾開心，鮮甜微酸，很開胃的。不過，好像這個以茄子做成的沙律，開初也弄不清是什麼，後來查問之下才知道，但一試之下又相當美味，味道不錯，最後也吃了不少。

另外，也有不少好味的頭盤，這款變奏版Prawn Cocktail，由蕃茄辣醬改為由牛油果等材料打成的醬汁，清新得來很惹味，以爽口的大蝦蘸上，朋友們都吃了不少。帶子沙律同樣都偏向清新爽口的類型，吃完也不覺膩滯。

頭盤方面還有煙三文魚及蟹肉沙律，都是比較清新的，前者咸香適中，油份充足，後者則非常鮮味，加點芒果醬調味，吃得更為開胃。可是萬萬不能錯過的就是這個蛋批，餡料是煙肉及洋蔥，相當美味，最突出的就是那個酥皮，與牛角酥的鬆化程度不遑多讓。

來來回回幾次後，原來生蠔拼盤已送來，可能實在太興奮而忘記了吃生蠔。每隻生蠔都閃閃發亮，碰一碰裙邊，仍然在動，真的很新鮮。一口吞下一隻，海水味不算太濃烈，布爽脆的質感，而且很鮮甜，每人更是有六隻之多，實在非常滿足。

期間還有很多熱辣辣的食物由侍應不斷送出，好似這個海膽炒蛋，蛋的質地軟綿綿，好像在吃泡沫般，而且蛋香濃厚，配上鮮甜的海膽，真是美味。另外那個小漢堡，本來只想吃一口，誰不知漢堡扒肉汁豐富，濃郁味道，令我不禁一吃便是一個。

雖然每款食物都很吸引，但這件肥美的豬腩肉卻不能不提。肥瘦相間，表層閃亮亮，格仔的坑紋更令人動心。一刀切下，肉質一點也不鞋，還很軟腍，富肉香，不過最好味的就是那個生薑甜麵豉醬汁，不但惹味，更減輕了肥肉的油膩，實在非常好吃。

此時，胃口真的有限，我也停止出去拿取自助吧枱的食物，轉而等待主菜的來臨。The Butcher's Cut是第一份送來，要的是Medium-rare，所做出來的效果相若，外表燒得微微焦香，內裡仍然透出嫩嫩的粉紅色來，肉味都算濃郁，邊吃牛扒，邊吃薯條才是最佳的配搭，越吃越滋味。

朋友那份正好與我相反，份量適中，先分享我的牛扒，接著就是她的Pan-seared Salmon。從表面看，絕對不會察覺是三文魚，像立魚更適合，可是當嚐過後，質地更為嫩滑，而且肉色偏向粉橙色，相信只有三文魚才有的色彩，為了令味道更為突出，附上的Ginger Butter醬汁更是畫龍點晴，變得更為香口美味。隨牛扒送上的薯仔，這個卻隨上Zucchini Gratin，吃點蔬菜，感覺更健康，而且清清淡淡之餘，更吃到蔬菜的鮮甜。

吃到此處，我的胃口已非常飽滿，可是面對如此多又美味的甜品，實在很難放棄，只好精挑幾款喜歡的來吃。先是黃澄澄的檸檬批，一大口吃下，酸味即時湧出來，酸度之高實在不容忽視，可是卻深得我心，酸得來味道很平衡，除了檸檬的香外，還有紅莓果醬在內，層次分明，雖然很酸，但很美味。

這個紐約芝士蛋糕同樣很美味，沒有坊間的那麼濃厚稠杰，感覺輕盈，可是味道一點也不馬虎，芝士及酸忌廉的味道很平均，質感更帶點鬆軟，真是出色的傑作。還有不少的小件甜品，而且麵包籃內更有朱古力酥供應，實在是食客之福。

最後當然以一杯伯爵茶來解一解滯，吃了太多美味的食物，擺在面前的食物款式雖不多，但款款都是精緻美味的，每樣試少少，已令我捧著肚子，下次再來時，必定要帶點節制才可以。

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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人大了，對食物質素愈來愈有要求！吃畢美食，再做運動，更感值得，故KsMeow大愛貴精不貴多的自助餐！最近到來中環的Le Dôme de Cristal，吃過星期六有供應的Semi-Buffet Brunch，那里每款食物都很吸引呢！．．．食客須先乘坐專用的透明電梯，始能到達餐廳，私隱度頗高；餐廳裝潢優雅，光線從圓拱形頂部透出，那種柔和舒適感，跟星期六的假日風很配！更詳盡食記，可到部落格看看喔！

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人大了，對食物質素愈來愈有要求！

吃畢美食，再做運動，更感值得，故KsMeow大愛貴精不貴多的自助餐！

最近到來中環的Le Dôme de Cristal，

吃過星期六有供應的Semi-Buffet Brunch，那里每款食物都很吸引呢！

．

．

．

食客須先乘坐專用的透明電梯，始能到達餐廳，私隱度頗高；

餐廳裝潢優雅，光線從圓拱形頂部透出，

那種柔和舒適感，

跟星期六的假日風很配！
更詳盡食記，可到部落格看看喔！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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之前見好多 blogger 介紹呢度食 Brunch，唔知我係咪遲左大半年黎？感覺唔算抵食，款式太少! 味道還可以，再加上我為左枝香檳而黎，free flow 2 個鐘， $1200 一個人好似唔多抵，選擇可以更多更好！蠔每人有6隻，不過好瘦削，我地3個加埋淨返12隻蠔，侍應問我地仲要唔要，點解食咁少，我地反映佢知蠔嘅問題，佢就送左碟意粉我地食！主菜還好都叫唔錯，個 Ribs 好好食! 不過食過就算，下次試其他

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之前見好多 blogger 介紹呢度食 Brunch，唔知我係咪遲左大半年黎？感覺唔算抵食，款式太少! 味道還可以，再加上我為左枝香檳而黎，free flow 2 個鐘， $1200 一個人好似唔多抵，選擇可以更多更好！
蠔每人有6隻，不過好瘦削，我地3個加埋淨返12隻蠔，侍應問我地仲要唔要，點解食咁少，我地反映佢知蠔嘅問題，佢就送左碟意粉我地食！
主菜還好都叫唔錯，個 Ribs 好好食!
不過食過就算，下次試其他

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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When Le dome de cristal open almost a year ago, i paid a visit, being a big fan of Cristal Champagne. The room is outstanding, as well as the outdoor lounge, but that was about it. The food at that time wasn't going anywhere. I promised myself at that time I would never go back. Until I read a review about the restaurant hiring a new chef, with a michelin star background. I have waited a bit for the team to get ready and be objective, to give it another shot. OMG! What has happened there?? It's

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When Le dome de cristal open almost a year ago, i paid a visit, being a big fan of Cristal Champagne. The room is outstanding, as well as the outdoor lounge, but that was about it. The food at that time wasn't going anywhere. I promised myself at that time I would never go back. Until I read a review about the restaurant hiring a new chef, with a michelin star background. I have waited a bit for the team to get ready and be objective, to give it another shot. OMG! What has happened there?? It's like day and night.
We ordered the tasting menu (at HK$ 1,580 in Central, with that quality, it's a bargain) with the wine pairing (HK$ 980 for 6 glasses). We went from surprise to surprise.
A few highlights for me: the foie gras wonton (they even gave us chopsticks!) was so balanced in flavors, with the ginger and garlic. Another dish was the pigeon, which I usually don't like very much. It was cooked to perfection, and served with some beetroot and a mashed potatoes to die for! They also served a champagne kir, as pre-dessert with Cristal Champagne 2005!
The wines paired with the menu were so nice and coming from small wine makers. The French manager even made us taste a wine called ratafia (not part of the pairing, but with his compliments) to go with the cheese trolley. It was very nice.
It was an overall great surprise, unexpected. It was a shame the place wasn't very busy. MOre people in the restaurant would make a better atmosphere. The chef came to talk to us at the end and asked us feedbacks. It's very unusual to see the chefs talking to the guests. He also told us that they serve a set lunch menu very good deal for less than HK$ 400. I will definetly try it as well.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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慶祝紀念

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Le Dome de Cristal in Hong Kong has recently recruited a new French Chef Charles-Benoit Lacour. As the new Culinary Director behind this prestigious brand of Champagne Restaurant, they are trying to push the food quality forward and make it comparable to the Michelin Starred Quality restaurants just as you will discover it in France. Coming from the 2-3 Michelin Starred camp and background of Guy Savoy kitchens, Chef Benoit’s food here was executed well indeed but I did sensed that it is taking

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Le Dome de Cristal in Hong Kong has recently recruited a new French Chef Charles-Benoit Lacour. As the new Culinary Director behind this prestigious brand of Champagne Restaurant, they are trying to push the food quality forward and make it comparable to the Michelin Starred Quality restaurants just as you will discover it in France. Coming from the 2-3 Michelin Starred camp and background of Guy Savoy kitchens, Chef Benoit’s food here was executed well indeed but I did sensed that it is taking time to build up the kitchen team behind and create enough synergy to carry it forward one step at a time. It is definitely getting there, plus this is not my first time of experiencing the Chef’s food in reality. I have been to the previous Singapore Guy Savoy outlet and he made me one of the most memorable Game Meat and Truffle Tourte pie dishes ever. And despite my previous meal being of my own adventurous and self-paid meals in Singapore, and this one was by Invitation by the Ambroisia Group, I hope my review can be of a Constructive Criticism and help push forward the HK Food movement.

French Bordier butter -

Pretty good Bread Selections. I loved the Tomato Bread but somehow think it was familiar from elsewhere too but can’t quite recall. The mini Baguette was interesting as it has no sharp ends and nipples. Perhaps that is intentional by the Baker to make it more Hong Kong style and easier to eat?

Louis Roederer “Cristal" 2005 Champagne, with French Gillardeau No.1 Oysters -

The Japanese dressing was enhancing it with a bit of spice and acidity, and ultimately the Cristal Champagne was mostly Apple acidity with a faint hint of Brioche, and complemented the minerally Oyster well enough. ~ 8/10

2012 Marigny Neuf Sauvignon Blanc -

From just South of Loire Valley. If you really know French wines you will always notice that France has so many hidden treasures and just off the classified appellations are always filled with surprises. It is in these hidden vineyards where you can find your own treasures and without constraints by a systematic control of what can, or cannot be produced within a System. You can argue from both sides but to me, Wine is Wine. Being certified with WSET Certification to me doesn’t necessarily mean you understand French or other wines. The current trend isn’t as Systematic and constrained at all as every few months onwards, things do change for the better. At least this was a Organic wine by design and individual some what.

Summer Beans, John Dory fish, Burnt Spring Onion and Fresh Hers Jus -

This was cooked really well indeed. The recipe was spot on and there is nothing to complain about here. Executed well enough. ~ 8/10

Duck Foie Gras and Cabbage Ravioli -

The concept to me is a bit Simplistic albeit being thoughtful. At least it was executed well. ¬

2002 Chambolle-Musigny Burgundy Pinot -

Thanks and for sharing. This was so drinkable.

Potato Mash -

One of the best ones I can recall in town. I am glad they paid Attention to such small details

French Quail, Beet Roots, Raspberry, Potatoes, Acidic juice -

This was served with Claws attached and signifies usually that the game birds were held in healthy free-range captivity and not in close cages, where they loose their claws after fighting. This was cooked perfectly well and the only versions I could think of that are better than here, are the new Pigeon dishes at Four Seasons Caprice, also AKRAME in Wanchai. This was great but I liked the above more as comparison. - 8/10

Price: Lunch Invitation by Le Dome de Cristal and new Chef

Food: ♕♕♕♕ to ♕♕♕♕ 1/2

Ease of Access: 4/5

Address: 中環皇后大道中9號嘉軒廣場3樓

3/F, The Galleria, 9 Queen's Road Central, Hong Kong, Central

Ph: 2116 4688

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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相信大家都對Le Dôme de Cristal很熟識吧，是全球首間Cristal餐廳及酒吧。早前曾來過這裡享用brunch(舊文)，頗喜歡這裡的brunch的，因為有我至愛的36個月黑毛豬火腿；這天，因為餐廳來了一位由法國來的總廚，再次的拜訪會如何呢? 新廚 - Charles-Benoit Lacour，先法國巴黎米芝蓮三星Guy Savoy餐廳，其後亦在Le Pre Catelan及Le Grand Vefour工作，中午來到，陽光射進，格外光猛，簡約大方的設計是最舒適的。Louis Roederer Cristal Brut 2005先來一杯champagne吧；我不算很喜歡喝champagne，不過有vintage的則不同；入口汽泡細膩，帶著果香和toast味，不過酸度頗高的。當侍應問我要甚麼麵包，我說全部都要，同枱只有我一人是這樣，覺得自己實在太誇張，應該要減少食量了，否則將會變成一隻大肥豬。四款麵包之中，最喜歡的便是法包，因為這裡的牛油很美味，美味的法包，塗上香滑濃郁的牛油，簡單便是美。 Gillardeau No.1 Oyster．Japanese Dressing這裡

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相信大家都對Le Dôme de Cristal很熟識吧，是全球首間Cristal餐廳及酒吧。早前曾來過這裡享用brunch(舊文)，頗喜歡這裡的brunch的，因為有我至愛的36個月黑毛豬火腿；這天，因為餐廳來了一位由法國來的總廚，再次的拜訪會如何呢?

新廚 - Charles-Benoit Lacour，先法國巴黎米芝蓮三星Guy Savoy餐廳，其後亦在Le Pre Catelan及Le Grand Vefour工作，

中午來到，陽光射進，格外光猛，簡約大方的設計是最舒適的。

Louis Roederer Cristal Brut 2005

先來一杯champagne吧；我不算很喜歡喝champagne，不過有vintage的則不同；入口汽泡細膩，帶著果香和toast味，不過酸度頗高的。

當侍應問我要甚麼麵包，我說全部都要，同枱只有我一人是這樣，覺得自己實在太誇張，應該要減少食量了，否則將會變成一隻大肥豬。四款麵包之中，最喜歡的便是法包，因為這裡的牛油很美味，美味的法包，塗上香滑濃郁的牛油，簡單便是美。

Gillardeau No.1 Oyster．Japanese Dressing

這裡的生蠔是全城有名的，味道總是那樣的鮮；這次配上了Japanese Dressing，味道上帶酸，更能突顯蠔的鮮味；當吃著蠔時，當然要來一口champagne，champagne的酸度減低，不錯。

2012 Ampelidae Marigny-Neuf Sauvignon Blanc, IGP Val de Loire Vienne, France

很典型的Sauvignon Blanc，充滿了檸檬的氣息，味道上亦帶著檸檬，白花香。

John Dory．Roasted, Summer Beans, Fresh Herbs Jus

魚肉味道濃郁，亦頗滑溜的，John Dory這魚，肉質比較結實；特別喜歡旁邊的青豆蓉，味道很濃郁，質感亦很細滑。

在法國餐廳遇上蒸籠??

Wonton Foie Gras Cabbage

無錯，在這裡用蒸籠來做雲吞，進食時還用上了筷子，有趣吧?

薄薄的雲吞皮透著美麗的鵝肝，香氣樸鼻；鵝肝的份量很多，入口即化；而旁邊的那條椰菜則假扮著平日的菜心，這道法式x中式的雲吞很新穎吧? 主因是這大廚喜歡雲吞，而大廚的外型有點像Captain America，太可愛了。

2002 Domaine Digioia-Royer Chambolle-Musigny Les Fremieres Vieilles Vignes, Cote de Nuits, France

接下來便到紅酒，看到Bourgogne已經很興奮，雖然這只是村酒，但很多時村酒都不錯的；帶著elegant的氣息，味道上則充滿了red fruit，複雜性不算很強，但味道卻balance。

Pigeon．In Two Ways, Beetroots, Raspberry, Mashed Potatoes, Acidic Jus

喝紅酒，配配肉吧；pigeon外層輕輕的焦香，肉質很軟，味道不會很強，用來配高雅的bourgogne則剛剛好；而beetroots則以蓉和片的形式上，味道做得不錯。

大概這個薯蓉是重頭戲吧，充滿著超濃郁的牛油香，那牛油味濃得太誇張，不過越誇張越美味，薯味亦濃郁，未有被那強烈的牛油味蓋過；而質感方面，簡直是超過棒，十分幼滑，滑得放在匙上也可以流下來，多誇張!!

Domaine de Fenouillet Muscat de Beaumes de Venise, Rhone, France 2012

接下來便到甜酒出場，這支甜酒不算很甜，帶著桃香；medium body，輕輕的甜香。

Le Dome - White Chocolate Mousse, Raspberry

Le Dome，不就是餐廳的名字吧，與餐廳的外型一樣吧，也許，有時美食吃得多時，就是想要點有意思的食物。白朱古力頗強的，而當中的酸酸的桑莓正好減低這膩；味道上不錯的，又不會很甜，所以配配甜酒，吃吃甜點，兩口就吃清了。

想享用美食又不想太昂貴? 不妨早點來吧，6-7pm來到便可享用這份4courses $688/person的menu。詳情可到: Le Dôme de Cristal

美味指數: 3.8/5 (By Invitation)

餐應: Le Dôme de Cristal

地址: 中環皇后大道中9號嘉軒廣場3樓

請支持一下小妹，給我一個like

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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繼上次在這裡吃了一個非常滿足的Brunch後，已有一段時間沒來，原來一位法籍型男主廚已經悄悄上任，是日再來品嚐由他設計的幾道新菜式，實在令人期待。Gillardeau No.1 Oyster。這裡的生蠔一向高質素，主廚以簡單清爽的Japanese Dressing去提味，Gillardeau蠔肉肥美飽滿，入口結實爽脆，蠔味濃郁，在口腔裡久久不散。Heirloom Tomatoes。非常漂亮的車厘茄畫，用多款不同種類的車厘茄併合而成，配搭不同的醬汁、蔬果粒與食用花瓣，味道酸甜並重，清新健康。Maine Lobster。以橄欖油、檸檬汁、番茄、羅勒葉等混合而成的醬汁伴以肉質細膩的龍蝦，加上醒胃薑汁Puree，令龍蝦味道層次更豐富。這些菜式都是餐廳剛推出的Early Dinner Menu中可以選擇的菜式，4道菜晚餐每位$688，每天6pm-7pm供應，平日就最適合在中環工作的上班族，如果平日趕不上，星期六也有供應哦！

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繼上次在這裡吃了一個非常滿足的Brunch後，已有一段時間沒來，原來一位法籍型男主廚已經悄悄上任，是日再來品嚐由他設計的幾道新菜式，實在令人期待。

Gillardeau No.1 Oyster。這裡的生蠔一向高質素，主廚以簡單清爽的Japanese Dressing去提味，Gillardeau蠔肉肥美飽滿，入口結實爽脆，蠔味濃郁，在口腔裡久久不散。

Heirloom Tomatoes。非常漂亮的車厘茄畫，用多款不同種類的車厘茄併合而成，配搭不同的醬汁、蔬果粒與食用花瓣，味道酸甜並重，清新健康。

Maine Lobster。以橄欖油、檸檬汁、番茄、羅勒葉等混合而成的醬汁伴以肉質細膩的龍蝦，加上醒胃薑汁Puree，令龍蝦味道層次更豐富。

這些菜式都是餐廳剛推出的Early Dinner Menu中可以選擇的菜式，4道菜晚餐每位$688，每天6pm-7pm供應，平日就最適合在中環工作的上班族，如果平日趕不上，星期六也有供應哦！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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見無乜人寫佢既食評，但其實非常值得推介，所以就等我寫下啦！本人最喜歡就係去 free-flow wine 既brunch ，呢間價錢合理，所以很開心城中多一選擇。首先要讚既佢唔係好多餐檯，所以感覺很spacious同relaxing，你會完全feel到係brunch而唔係'自助餐'，而且有好多waiters，所以勁好服務，又有駐場sommelier ，champagne 係refill得超快，都唔記得飲左幾多杯，而且食物refill得好快，如果同五星級酒店既brunch比，佢既semi-buffet選擇較少，佢refill既速度絕對快佢地2-3倍，食物賣相同質素亦更優勝，而main course既好處就係big portion同hot served俾你！假若你唔想等佢refill，仲可以叫waiter幫你留反一兩件，可見其極好既服務態度！必食鵝肝和海膽去到可先去semi buffet既bar area，一定要食鵝肝多士同海膽！首先食材係大眾brunch入面少見，因為成本唔便宜，第二係食材好味新鮮！海膽配蟹肉加水果粒完全係絕配，實在太喜歡呢個菜式，食左成二三杯，口感清爽，海膽肥美甘甜，一

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見無乜人寫佢既食評，但其實非常值得推介，所以就等我寫下啦！

本人最喜歡就係去 free-flow wine 既brunch ，呢間價錢合理，所以很開心城中多一選擇。首先要讚既佢唔係好多餐檯，所以感覺很spacious同relaxing，你會完全feel到係brunch而唔係'自助餐'，而且有好多waiters，所以勁好服務，又有駐場sommelier ，champagne 係refill得超快，都唔記得飲左幾多杯，而且食物refill得好快，如果同五星級酒店既brunch比，佢既semi-buffet選擇較少，佢refill既速度絕對快佢地2-3倍，食物賣相同質素亦更優勝，而main course既好處就係big portion同hot served俾你！假若你唔想等佢refill，仲可以叫waiter幫你留反一兩件，可見其極好既服務態度！

必食鵝肝和海膽

去到可先去semi buffet既bar area，一定要食鵝肝多士同海膽！首先食材係大眾brunch入面少見，因為成本唔便宜，第二係食材好味新鮮！海膽配蟹肉加水果粒完全係絕配，實在太喜歡呢個菜式，食左成二三杯，口感清爽，海膽肥美甘甜，一d都唔腥，再配上unlimited Champagne from Louis roederer，簡直絕配，將海膽味道更提昇！而鵝肝多士賣相十分精緻，味道一流！另一樣必食係36個月黑毛豬火腿，味道較濃，所以同cristal 配撘上無前兩者咁好，因為我覺得cristal本來味道柔和香甜又有豐富水果味，所以兩者味道偏重，反而同本身亦係無限供應既木瓜更配合! 另外我中意食既就係beef tartar，味道偏淡但有鮮肉味，口感嫰滑！

另一樣配champagne既美食就係oysters! Brunch set 上每人有六隻生蠔，本身以為都係一樣産地，原來係唔來自唔同地方，waiter有逐一介紹的。Waiter 亦recommend 由右邊食起，應該係因為淡到濃品嘗由鮮甜到海水味濃！

Main course

Main course食了炭燒牛扒，炭香味極濃，飽死了！本來想食羊，餐單弄錯了，反正我也是喜歡吃肉類，其實我覺得佢既南瓜蓉更出色，可以消一消滯！但扒類比起steak house相比差少少，但真的很大塊！

到了甜品時間，我已經很飽了，但係甜品有驚喜！原來甜品全部都細細件，可以滿足我有限既胃容量了！而且口感真的很軟熟，味道清新，很害怕那種甜到漏既感覺。除了相片中的切餅外，其實還有Carrot cakes, chocolate cakes同其他細細件既甜品，但我想食的栗子蛋白餅沒有了！最後要讚既杯cappuccino，很好喝的！最後，我實在太喜歡這個brunch，會再來的！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$800 (午餐)

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