121
33
9
港鐵上環站 A2 出口, 步行約7分鐘
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電話號碼
57223269 (WhatsApp)
開飯介紹
由法國名廚Julien Royer主理的法式餐廳,連續多年獲得米芝蓮一星殊榮。裝潢融合法式優雅與現代簡約風,營造出舒適而高雅的用餐氛圍,適合慶祝特別日子或享受浪漫晚餐。
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獎項殊榮
米芝蓮一星餐廳 (2020-2025)
營業時間
今日營業
18:30 - 23:00
星期一至三
18:30 - 23:00
星期四至日
12:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
優惠
相關文章
This Michelin 1-star restaurant offers French cuisine and is located at the historic two-storey building at PMQ, which used to be Police Married Quarters. Having visited almost five years ago, today we returned to see what Chef Loic Portalier has prepared for us.On the ground floor of the building is a bar and outdoor terrace for more casual drinks and dining, while ascending the stairs leads to the main dining room. Seated at a table on the window side looking out to the balcony, the décor is elegant, with warm lighting, a luxurious yet relaxing and comfortable setting. From my spot I also got the pleasure of seeing some of the actions in the kitchen at the back.We have chosen the Prestige Menu ($1,888 each) and I also go for the wine pairing ($1,088). For aperitif, I started with a glass of Eric Rodez Blanc de Blancs 37 edition ($228). This Grand Cru Champagne, made from grapes from Ambonnay, is a blend of 3+ vintages, with a floral and delicate nose, good acidity and highly refreshing.The Amuse Bouche is a Beef Consomme. The intensely flavourful broth has a creamy and rich Parmesan foam on top, scattered with some garlic croutons and chives to add to the texture and taste. Reminding me a bit of an espresso, it is delicious and the first time we have a broth for amuse bouche.The Homemade Sourdough has a crunchy crust while the inside is airy and light. With a cream cheese butter on the side, the bread are so good that we finished the two pieces straight away. The staff then kindly provides another serving which we also annihilate.The first wine paired is Taittinger Folies de la Marquetterie. This Champagne is a blend of Chardonnay and Pinot Noir growing on the hillsides around Chateau de la Marquetterie, where the Champagne House started, with a deep yellow colour and nice fruity bouquet of peaches, leading to toasted brioche and vanilla, and a full-bodied palate.The first course features Langoustine. The raw langoustine is chopped to small pieces and served in tartare fashion, mixed with some smoked cream. On top is a thin slice of tuile, which supplements crispness to the bite. The sauce is made with clementine and fir buds, to give the citrus vibrancy with a nice pine fragrance. Very pleasant and tasty.The second wine paired is Domaine Courbet Savagnin Sous Voile. This Jura wine aims to show the full potential of the varietal aged under flor but not into the vin jaune style. Having a nice almond and citrus peel note, together with honey and spices, plus the high acidity, it is the perfect complement with the food coming next.The second course is Caramelised Onion Tart. A buttery “Brioche Feuilletee” sits on the thick, creamy sabayon prepared together with vin jaune, infusing the sauce with the unique taste. With the caramelized onions on top, and together with Comte cheese cream, it is delicious and complex in taste.The third wine paired is Domaine Lambert Le Chenin d’a Cote, a Chenin Blanc from Chinon, with aromatic white flowers, plenty of fruit like apple, citrus, and stone fruit on the nose. The palate has good acidity, a sharp minerality, with chalky instead of the typical waxy characters found in the varietal from other parts of the Loire.The third course is Meuniere Frog Legs. Inside the bowl the chef put the butter poached frog legs, fully remove any bones, and cut into small pieces, together with cep and quenelles, which are essential fish meatballs famous in Lyon, before pouring in a watercress velouté, with a delicious peppery note. Together with some chives and croutons, it is phenomenally good. A must order.The fourth course features seasonal Morisseau Mussels, which are cultivated along the Brittany coast. The mussels are poached slightly and still retains the umami taste and tenderness, paired with a fennel salad and the sauce with Amalfi lemon for its citrusy freshness. There are some small Nduja pieces for additional savoury taste.The fourth wine paired is Benoit Ente Bourgogne. While the producer is less famous than his brother, this white wine is very pleasant and nice, with green apple, lemon zest, and white blossom on the nose, an elegant palate that has quite high acidity but not austere, plus nice minerality but not oaky.The fifth course features Brittany Dover Sole. Underneath the fish there is some cucumber puree together with grilled sweet peas, providing a nice combination of textures. On the side are the prized Kristal caviar, paired with the beurre blanc sauce. With some dill to add to the fragrance, the fish is very nicely seasoned and grilled, wonderful in taste.The fifth wine paired is Tenute Silvio Nardi Brunello di Montalcino. Changing from French white to an Italian red, this wine has a rich nose, showing nice ripe cherries and raspberry, sweet spice, and some toasty cedar with hints of vanilla, also having a smooth palate and velvety tannin. A good match with game, and meats of leaner cut.The sixth course features “Fabien D’eneour” Brittany Pigeon. Served in two ways, in the centre is roasted pigeon breast with some pine nut crumble on top to give a crunchy bite. On the side is the shredded pigeon meat, stewed for long hours and covered with pastry. Together with confit fennel and onions, and “Sauce Diable”, of black pepper condiments, it is another great dish.The sixth wine paired is M. Chapoutier Bila-Haut Rimage. With lots of dried fruit, this fortified sweet Banyuls has plenty of coffee, toffee, and nuts. Made from 100% Grenache, it is powerful in nose yet has still got a nice acidity to bring freshness on the palate, making it a good complement with dessert made with chocolate. The seventh and final course features “Tulakalum” Dark Chocolate. The single origin chocolate comes from Belize and has nice tangy notes, sitting on top of caramelised sourdough ice cream, with toasted sourdough crisp. Together with some cocoa nibs praline and a drizzle of whisky for fragrance, the chocolate wraps up this wonderful meal.The Petits Fours is homemade Canele which are not too sweet, with a crunchy surface, and a nice vanilla taste, pairing well with a cup of espresso to finish. The restaurant also provides a couple of Madeleine for us to bring back home as snacks, both good in taste. It is a satisfying and enjoyable meal throughout.Service is great, with the staff friendly, helpful and attentive. Chef Loic Portalier also comes to our table to introduce the main course and interact with us. The bill on the night is $5,864. If you want to enjoy nice French cuisine in a more relaxing ambience, Louise is a good place, and in cooler season can also consider dining on the balcony too.
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為了慶祝媽媽的生日,我們選擇了位於PMQ的一間法國餐廳享用早午餐。這間餐廳雖然在今年失去了米芝蓮一星的光環,但人氣依舊不減,可見其魅力非凡。餐廳的法式風格設計與PMQ的歷史建築巧妙融合,營造出一種優雅而舒適的氛圍,讓人一進門就感到賞心悅目。招牌黃油雞作為香港四大名雞之一,這道招牌黃油雞絕對是餐廳的亮點。雞皮烤得金黃酥脆,肉質卻依然保持嫩滑多汁,輕輕帶有海鹽和迷迭香的香氣,完美呈現了雞肉的原汁原味,令人驚喜不已。搭配的雞油飯同樣令人印象深刻,飯粒焗得恰到好處,軟硬適中,飯面上還鋪滿了炸得酥脆的雞皮,增添了豐富的口感。份量十足,性價比極高,絕對是必點之選。魚子醬昆布黑松露天使麵這道菜是我個人最喜愛的菜式之一。一上桌,黑松露的濃郁香氣便撲鼻而來,令人食指大動。魚子醬的鹹香與昆布的鮮味完美融合,搭配上酸酸的天使麵,口感層次豐富,味道新穎獨特。每一口都能感受到廚師的巧思與用心,讓人回味無窮。
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Dinner in the upstairs dining room. Server noted that only the terrace downstairs offered the signature chicken in half portions. 2 of us couldn’t possibly finish a whole chicken so the Tasting Menu ($1,588 pp) was a no brainer.Wine list was good. Went for glasses of Chardonnay and Pinot. Here’s what we had. Velvety pea velouté topped with a smoky, airy non spicy chorizo foam and crispy crouton bits.Sour dough served with spread made with Soy Sauce, Crème Fraîche, Yogurt and Pumpkin Seeds.Pan-Seared Pineapple on a bed of Smoked Sardines, Pine Nuts, and Yellow Peach, lifted by a tomato water–soy sauce–basil dressing that tied everything together.Caramelised Onion Tart elevated with onions from the south of France, melting Comté, and a hit of Vin Jaune’s nutty acidity. Base was brioche feuilletée— think croissant met tart shell: rich, buttery, and flaky pastry with a melt-in-your-mouth texture. Sauce was a savoury egg yolk-based sabayon.Plump and sweet Brittany Morisseau Mussels served with Amalfi Lemon and fennel salad and puree spread of chorizo–seaweed butter.Brittany Dover Sole, tender and flakey, served with grilled sweet peas, dill oil and beurre blanc, enriched with pike roe. Roasted local Chicken with crisp skin and juicy flesh served alongside a simple, bitter green salad; Niigata short-grain rice (which I felt was a bit too oily). Binding it all together: deep, glossy chicken jus. Creamy soft rice pudding topped with salted caramel crisps on a layer of light milk foam; served with vanilla ice cream.Birthday madeleines on the house.Last but not least: the canelés that I was really looking forward to, arguably one of the best in HK. In summary: refined, seasonally attuned tasting menu that fused French technique with Japanese elements and local produce. A grounded but elegant meal where delicate vegetables, pristine seafood and cultured dairy were underpinned by layered sauces.
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🌟用親民價錢歎米芝蓮一星法國菜!🇫🇷🍷終於試到被稱為「中環四大名雞」之一嘅Louise開設的平價法式小餐館~冇fine dining咁拘謹,啱晒約班friend/屋企人聚餐!😋🍽️✨以下係嗰日叫咗嘅:🧀Sago & Mimolette “Arancini” $78外脆內軟芝士西米炸波波,仲有微辣,一食難忘!🐌Escargots | Beurre Persillé $148鮮嫩蝸牛🐌以香草牛油🧈與蒜香🧄烹調,完全唔油膩😍🫔Pâté en Croûte $198法式肉凍派,酥皮包鴨胸鴨肝,內臟味重嘅要諗清楚⚠️🍝Gnocchi “A La Parisienne $258巴黎式黑松露薯檲 配忌廉芝士醬~煙韌又邪惡!🥙Traditional Beef Tartare $318牛肉他他 席前調味,完全冇鐵銹味,牛味香濃,係我食過數一數二好食嘅牛肉他他🤫🥩Australian Black Angus Ribeye $728澳洲黑安格斯肉眼扒 份量十足,配埋貢布紅胡椒醬 肉味超香!🐔½ Roasted Yellow Chicken | Niigata Rice $488招牌三黃雞反而最令我哋失望😖雖然唔清楚同本店嘅質素會唔會係一樣,但係今次食嘅呢隻雞略嫌冇咩調味,食落冇咩特別。新瀉米雞油飯記得要加埋雞汁一齊食,如果唔係會有啲油膩🤣🥞Crêpes Suzette $98Crêpes+桔仔雪葩,甜酸平衡,好食💯🥨Paris Brest榛子泡芙 $108榛子忌廉超香濃!
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又係黑雨😜17:00天氣好返D,即刻去食. 大約18:00到咗. 坐低叫咗水之後, 睇吓酒單同menu先. 試咗杯Jura, 唔太配D食物,改要Chablis. 頭盤叫咗個Ham, 松露嘅窩夫. 細細件,芝士同黑松露配得啱啱好.加錢點咗魚子醬黑松露天使麵,係凍食嘅,搭配得唔錯.之後有藍青口,好新鮮💞主菜係八爪魚,煮得剛剛好👍配咗杯Burgundy 村酒😍甜品係雲尼拿桃拿破侖. 叫咗杯expresso 去配佢☺️整體唔錯. 可以再去🥰
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