L'Envol

營業中

休息中

.Throw back to the 2 🌟 Michelin mealAn unforgettable and mind-blowing dining experienceEvery dish is with high quality and creativity;Every single detail is designed to delight the sensesLove the fabulous ambience and service 🤍.7-course tasting menu .🌟Le Caviar Ocietre Perseus No. 2法國蟶子配魚子醬忌廉.🌟L’oursin D’Hokkaido北海道海膽配紅蝦及香脆小茴香.🌟La Crevette Imperiale, Poutague 1 Mois Affine西班牙紅蝦配烏魚子.🌟L’Ombrine法國海鱸魚.🌟Charcoal Grilled M9 Wagyu ribeye M9 和牛肉眼扒配焗釀雅枝竹及黑蒜.🌟Rice pudding and lots of desserts 🍨 🍮 🧁 .7 cou

St. Regis E-shop prevoiusly had a summer sale where their 4 course lunch was signifcantly discounted. I checked and that particular promoition is now gone but they have a new promotion which is also the lunch including the wine pairing. So if you plan to choose wine pairing, this should be a great promotion. They have another coupon which is paying $1500 for a $1800 dining credit here though you can only use it from Sunday to Thursday. Service was impecabble here as usual and the timing of when

It’s time to revisit this two Michelin stars restaurant to check out their festive menu as the festive season drew near. We went for their Festive Menu (4 course for $1988 + 10% service charge) which showcased seasonal dishes as opposed to their regular signature menu which we had sampled before. Here were my tasting notes:Amuse Bouche- under a layer of red wine jelly was a thin layer of foie gras mousse with a small piece of pear marinated in red wine on top. The richness of the foie gras mous

朋友非常推介呢間星級餐廳，呢日生日就專登同朋友過嚟慶祝。呢度嘅lunch Menu都幾抵食，688蚊就可以有三個道菜午餐，以米芝蓮級數嚟講非常抵食，而且Menu不時都會更新，令人好有新鮮感。前菜方面，我哋點咗炙燒八爪魚配南法燉菜及海藻黃油汁，醃生鱒魚配煙燻魚子及大黃乳酪醬汁，精緻又好味。主菜方面，我哋點咗慢煮海鱸魚配翠玉瓜及青口泡沫同埋烤黑毛豬配白蘭地煮櫻桃及寶石生菜。海鱸魚口感好嫩滑，味道清爽。甜品方面，呢個西西里開心果梳乎厘真係超高質。

餐廳主廚Oliver其實已經不在餐廳內工作，只是掛名。來前先問過餐廳主廚在不在餐廳經理支吳以對，只說沒有主廚的行程表。其實現在主㕑已是另一位韓國廚師Joseph用著Oliver 食譜來烹調。 這裏環境可以: 有大大的落地窗，看的是灣仔市中心高樓大廈。感覺還是舒服的! 服務水準是可以的: 每道菜都有詳細的解說,可惜欠缺的是溫度，沒有人情味的感覺-機械化工作。 食物水準有米其林二星級水準，有創意，食材新鮮，造型獨特，擺盤不錯能做到色香味俱全。可惜重點在頭盤。但主菜和甜點是失色。頭盤來的時候，以為發現米三星。吃到主菜和甜點之後，覺得最多是米1-2顆星。 用了大量的魚子醬和貴價的食材所以覺得價錢合理。食物人均消費由1000-3000多不等。要吃這裡的招牌菜最少人均2000。 這間二星米其林餐廳最獨特頭盤。頭盤能夠做到接近完美。造型獨特優雅，味道鮮甜，而且用上不同濃度的魚子醬非常有儀式感。 餐前小吃:黑橄欖洋甘菊粟米粒配pop corn 忌廉，味道非常有層次，造型擺盤都非常優美。而且口感獨特。十分有驚喜，就是三星米芝蓮出品一樣。 餐前麵包味道可以，可惜搭配的香檳牛油和魚子醬牛油真的是非常鹹.，所

諗住去慶祝周年紀念,諗咗幾間好餐廳,都係星期日休息😱呢間其實上年就去過,所以想轉吓第二間！ 既然天意要我再去,咁就順應天意啦☺️餐廳安排咗個窗邊位畀我,由知客,侍應,侍酒師到經理,每一個同事都係咁親切友善,態度專業👍點咗四道菜跟住就搵侍酒師過嚟幫我做咗個 wine pairing. 侍酒師到好記性,記得我上年坐邊張枱同開咗咩酒🤣食物好食唔使講,擺盤又靚,配酒令到每道菜更加相得益彰💞開心果梳乎厘做甜品,做得好出色,焗得啱啱好又唔會過甜👍之後嘅madeleines and petit four, 好精彩,完美嘅終結😉

It’s my friend’s birthday and I picked this two Michelin star’s French restaurant for lunch to celebrate the special occasion. It’s not the first time that I have been to this restaurant but every time I went, the high ceiling, modern yet classy decorations, and pristine table cloth and silver cutleries made one feel special and ready to be pampered. We were being seated by the window with views overlooking nearby Central Plaza. My friend didn’t want something too heavy so we opted for their 3 c

作為一家屢獲殊榮的米芝蓮二星餐廳,L'Envol無疑為香港的頂級餐飲格局增添了亮麗的一筆。在品嚐過主廚Olivier Elzer的創意料理後,我深深感受到這家餐廳的實力所在。首先,用餐環境優雅高雅,處處透露著法式高雅氣質。從細膩的擺設到優雅的裝潢,每一處細節都彰顯著主廚對於完美的追求。這種用餐氛圍無疑為整個用餐體驗增添了豪華感和儀式感。而菜品的呈現更是令人驚艷。每道菜肴都精心設計,色彩絢麗,每一個元素都恰到好處地融合在一起,呈現出藝術品般的視覺效果。您提到的那道精美的海鮮大餐尤其出色,不僅美味可口,更是賞心悅目。除了菜品本身,配餐的麵包和甜點也為整個用餐體驗增添了亮點。麵包香脆可口,甜點優雅動人,足見主廚在每一個細節上的用心。總的來說,L'Envol無疑為香港的高端法式料理樹立了新的標竿。無論是用餐環境、菜品呈現還是服務品質,都體現出頂級餐飲應有的水準。對於追求卓越法式美饌的饕客而言,L'Envol絕對是不容錯過的餐廳之選。

🌟米芝蓮二星法國餐廳🌟位於St Regis 入面嘅L’Envol ⭐️⭐️米芝連首先上枱嘅係餐廳嘅招牌菜——OSSETRA TSAR IMPERIAL PETROSSIAN魚子醬，配北海道帶子同鱈魚乳泡。呢個開場簡直係震撼呀！帶子好鮮甜，鱈魚乳泡嘅口感好綿密，再加埋魚子醬嘅鹹香之後就到布列塔尼藍龍蝦湯。勁大舊龍蝦肉🦞呢個湯真係好鮮甜，好濃郁，飲落去每一口都充滿龍蝦嘅味道，仲配埋一個脆脆嘅蒜味醬，呢個組合真係好有驚喜🥹主菜方面，我揀咗法國烤乳鴿。乳鴿煮得啱啱好，好嫩滑，仲配埋法國黃桃，帶出一陣甜味 。芝士環節方面，我哋可以揀L‘Envol芝士拼盤或者Abbaye de Citeaux芝士餡餅。我揀咗芝士拼盤，款式好多，每一款芝士都有獨特嘅風味，岩哂芝士愛好者🧀甜品時間到啦！我揀咗Cavaillon嘅蜜瓜甜品，個蜜瓜新鮮多汁，配埋香草米布甸同茶雪葩，仲有新鮮柚子，味道好清新，好岩夏天食🍈不過我原本係為左另一個招牌海膽而來，可惜當天無，唯有下次再黎食過😌

由睇到佢地個chef menu 嗰刻，我就對佢地有啲期望，有我鐘意既魚子醬，又有uni，頭盤3款都係signature dishes💜所以一定要黎試下佢🥰7 courses $2,688° LES HERITAGES°LE CAVIAR OCIETRE PERSEUS NO.2Brittany razor clams "à la marinière","No. 2 Superior Osciètre"法國蟶子配魚子醬忌廉No.2 魚子醬再加埋佢個base 都係用魚子醬做但醬，啲咸香味配蟶子，每啖都有香氣留喺口入面❤️L'OURSIN D'HOKKAIDOHokkaido sea urchin,gamberoni prawn & crunchy fennel北海道海膽配紅蝦及香脆小茴香呢個uni, base 係紅蝦他他，好濃厚既uni味，但同馬糞海膽既濃郁鮮味又唔一樣，但仍然每食一啖都令人有種唔捨得咁快食完既感覺🧡CAVIAR PERSEUS NO.7 AMUR BELUGA 6 MOIS AFFINEGrilled red prawns "Carabineros","bavarois o

𝕎𝕒𝕟 ℂ𝕙𝕒𝕚 • 𝕃’𝔼𝕟𝕧𝕠𝕝 🇫🇷 📍 𝟛/𝔽, 𝕋𝕙𝕖 𝕊𝕥. ℝ𝕖𝕘𝕚𝕤 ℍ𝕠𝕟𝕘 𝕂𝕠𝕟𝕘, 𝟙 ℍ𝕒𝕣𝕓𝕠𝕦𝕣 𝔻𝕣𝕚𝕧𝕖, 𝕎𝕒𝕟 ℂ𝕙𝕒𝕚⭐⭐𝕄𝕚𝕔𝕙𝕖𝕝𝕚𝕟 ℍ𝕠𝕟𝕘 𝕂𝕠𝕟𝕘 ::::::::::::::::::::::::::::::人生必訪米芝蓮二星法國餐廳！推介七道菜法式Les Heritage Menu ❤️ 🦪法國蟶子配魚子醬忌廉🌊北海道海膽配紅蝦及香脆小茴香🦐西班牙紅蝦配魚子醬🐟法國海鱸魚配秘製香料🐖香烤西班牙黑毛豬配粟米蓉及爆谷⚪️精選時令甜品🍥雲呢拿米布甸配尼斯洋甘菊雪葩及柚子🥞開心果梳乎厘配芳草酒雪糕 Helmed by Chef @elzer.olivier , @lenvolhk is honoured and well deserved with 2-Michelin stars 🌟🌟 Such a memorable French fine-dining experience, with premium ingredients in every single dish for the 7-course Les Heritages $2,68

𝗠𝗶𝗰𝗵𝗲𝗹𝗶𝗻 𝟮-𝙎𝘁𝗮𝗿𝘀 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁🌟🌟𝐷𝑖𝑠ℎ𝑒𝑠 📸：𝙎𝙩𝙖𝙧𝙩𝙚𝙨1. 𝐿'𝐸𝑛𝑣𝑜𝑙 𝑖𝑛𝑑𝑢𝑙𝑔𝑒𝑛𝑡 𝑏𝑙𝑎𝑐𝑘 𝑡𝑟𝑢𝑓𝑓𝑙𝑒 𝑠𝑎𝑙𝑎𝑑法國黑松露沙律🥗2. 𝐵𝑜𝑡𝑡𝑎𝑟𝑔𝑎 𝑤𝑖𝑡ℎ 𝐺𝑎𝑚𝑏𝑒𝑟𝑜𝑛𝑖 𝑝𝑟𝑎𝑤𝑛, 𝑐𝑟𝑢𝑛𝑐ℎ𝑦 𝑏𝑎𝑏𝑦 𝑎𝑟𝑡𝑖𝑐ℎ𝑜𝑘𝑒 & 𝑝𝑖𝑠𝑡𝑎𝑐ℎ𝑖𝑜意大利生紅蝦配烏魚子，雅枝竹及開心果🦐3. 𝑃𝑎𝑛-𝑠𝑒𝑎𝑟𝑒𝑑 𝑁𝑜𝑟𝑚𝑎𝑛𝑑𝑦 𝑠𝑐𝑎𝑙𝑙𝑜𝑝, 𝑐𝑜𝑛𝑓𝑖𝑡 𝑠𝑐𝑎𝑙𝑙𝑜𝑝 𝑟𝑜𝑒 𝑤𝑖𝑡ℎ 𝑟𝑜𝑎𝑠𝑡𝑒𝑑 𝑠𝑐𝑎𝑙𝑙𝑖𝑜𝑛 𝑣𝑒𝑙𝑜𝑢𝑡é香煎諾曼第海扇貝配成烤青葱蓉湯🍲𝑴𝒂𝒊𝒏 𝑪𝒐𝒖𝒓𝒔𝒆1. 𝐺𝑟𝑖𝑙𝑙𝑒𝑑 𝑀𝑒𝑑𝑖𝑡𝑒𝑟𝑟𝑎𝑛𝑒𝑎𝑛 𝑜𝑐𝑡𝑜𝑝𝑢𝑠, 𝑠𝑝𝑖𝑐𝑒𝑑 𝑐𝑜𝑛𝑑𝑖𝑚𝑒𝑛𝑡, 𝑐𝑒𝑙𝑡𝑢𝑐𝑒 & 𝑠𝑒𝑎𝑤𝑒𝑒𝑑炙燒法國八爪魚配海藻椰汁及萵筍🐙2. 𝐵𝑖𝑔𝑜𝑟𝑟𝑒 𝑏𝑙𝑎𝑐𝑘 𝑝𝑜𝑟𝑘 𝑐𝑜𝑎𝑡𝑒𝑑 𝑤𝑖𝑡ℎ 𝑓𝑒𝑛𝑛𝑒𝑙 & 𝑝𝑜𝑝𝑝𝑦 𝑠𝑒𝑒𝑑, 𝑃𝑢𝑦 𝑙𝑒𝑛𝑡𝑖𝑙𝑠 "𝑎 𝑙𝑎 𝐹𝑟𝑎𝑛ç𝑎𝑖𝑠𝑒" & 𝑝𝑎𝑟𝑠𝑛𝑖𝑝 𝑟𝑖𝑏𝑏𝑜𝑛𝑠法國黑毛豬配蘿蔔及蘭度豆🐖𝑺𝒘𝒆𝒆𝒕 𝑫𝒆𝒍𝒊𝒄𝒂𝒄𝒊

𝗠𝗶𝗰𝗵𝗲𝗹𝗶𝗻 𝟮-𝙎𝘁𝗮𝗿𝘀 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁🌟🌟𝑹𝒆𝒔𝒕𝒂𝒖𝒓𝒂𝒏𝒕 𝑵𝒂𝒎𝒆 🍽️: 𝑳’𝑬𝒏𝒗𝒐𝒍𝐿𝑜𝑐𝑎𝑡𝑖𝑜𝑛📍: 𝑆𝑡. 𝑅𝑒𝑔𝑖𝑠 𝐻𝑜𝑡𝑒𝑙, 𝐻𝑜𝑛𝑔 𝐾𝑜𝑛𝑔𝐶𝑢𝑖𝑠𝑖𝑛𝑒 🥂: 𝐹𝑟𝑒𝑛𝑐ℎ 𝐹𝑖𝑛𝑒 𝐷𝑖𝑛𝑛𝑖𝑛𝑔 🇫🇷𝐷𝑖𝑠ℎ𝑒𝑠 📸：𝙎𝙩𝙖𝙧𝙩𝙚𝙨1. 𝐿’𝐸𝑛𝑣𝑜𝑙 𝑖𝑛𝑑𝑢𝑙𝑔𝑒𝑛𝑡 𝑏𝑙𝑎𝑐𝑘 𝑡𝑟𝑢𝑓𝑓𝑙𝑒 𝑠𝑎𝑙𝑎𝑑法國黑松露沙律🥗2. 𝐵𝑜𝑡𝑡𝑎𝑟𝑔𝑎 𝑤𝑖𝑡ℎ 𝐺𝑎𝑚𝑏𝑒𝑟𝑜𝑛𝑖 𝑝𝑟𝑎𝑤𝑛, 𝑐𝑟𝑢𝑛𝑐ℎ𝑦 𝑏𝑎𝑏𝑦 𝑎𝑟𝑡𝑖𝑐ℎ𝑜𝑘𝑒 & 𝑝𝑖𝑠𝑡𝑎𝑐ℎ𝑖𝑜意大利生紅蝦配烏魚子，雅枝竹及開心果🦐3. 𝑃𝑎𝑛-𝑠𝑒𝑎𝑟𝑒𝑑 𝑁𝑜𝑟𝑚𝑎𝑛𝑑𝑦 𝑠𝑐𝑎𝑙𝑙𝑜𝑝, 𝑐𝑜𝑛𝑓𝑖𝑡 𝑠𝑐𝑎𝑙𝑙𝑜𝑝 𝑟𝑜𝑒 𝑤𝑖𝑡ℎ 𝑟𝑜𝑎𝑠𝑡𝑒𝑑 𝑠𝑐𝑎𝑙𝑙𝑖𝑜𝑛 𝑣𝑒𝑙𝑜𝑢𝑡é香煎諾曼第海扇貝配成烤青葱蓉湯🍲𝑴𝒂𝒊𝒏 𝑪𝒐𝒖𝒓𝒔𝒆1. 𝐺𝑟𝑖𝑙𝑙𝑒𝑑 𝑀𝑒𝑑𝑖𝑡𝑒𝑟𝑟𝑎𝑛𝑒𝑎𝑛 𝑜𝑐𝑡𝑜𝑝𝑢𝑠, 𝑠𝑝𝑖𝑐𝑒𝑑 𝑐𝑜𝑛𝑑𝑖𝑚𝑒𝑛𝑡, 𝑐𝑒𝑙𝑡𝑢𝑐𝑒 & 𝑠𝑒𝑎𝑤𝑒𝑒𝑑炙燒法國八爪魚配海藻椰汁及萵筍🐙2. 𝐵𝑖𝑔𝑜𝑟𝑟𝑒 𝑏𝑙𝑎𝑐𝑘 𝑝𝑜𝑟𝑘 𝑐𝑜𝑎𝑡𝑒𝑑 𝑤𝑖𝑡

L‘ENVOL - 被這家法餐驚艷到了🤩每一道菜都充滿驚喜，色香味俱全，食材新鮮搭配出豐富口感🤤🤤自家制麵包更是一絕💯，甜品開心果疏乎厘亦帶來滿滿的幸福感💖🐚 Hand dived Hokkaido scallops with haddock emulsion & No.2 Caviar🦞Lobster with brandy ”blanc manger“,”No.5 Royal Osciètre“ Caviar🧅Sweet onion with roasted scallion velouté & black truffle🦐Grilled red prawn ”Carabineros“,”bavarois onctueuse“ & No.7 caviar🥩Beef tenderloin with grilled mushroom, truffle vinaigrette🍮Pistachio soufflé, caramelized pistachios & Gouloise ice-cream💸6 Courses 1,888.-🍾Wine Experience 6 Glasses

試試restaurant week的lunch menu，麵包同頭盤都唔錯，但未覺太大驚喜。主菜的香烤雞胸肉配迷你胡蘿蔔及黑胡椒，食第一舊時覺得雞肉烤得剛好，剛剛熟，唔多亦唔少，口感嫩滑，但食第二舊發現帶點生，唔知係咪正常呢。最後待應會問需唔需要茶/咖啡，留意係要另外加錢的。