影片
港鐵上環站 A2 出口, 步行約7分鐘
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電話號碼
57223269 (WhatsApp)
獎項殊榮
米芝蓮一星餐廳 (2020-2024)
營業時間
今日營業
18:30 - 23:00
星期一至四
18:30 - 23:00
星期五至日
12:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
相關文章
今日訂咗兩位坐二樓dining room，點了兩客的tasting menu，分別有2個appetizers，1個main course (Sole fish)同著名的roasted hk chicken同1個甜品，誠惠每位$1488，選擇HK chicken要各加$200，兩位會共3376未加一。首先2個appetizers同sole fish 的份量的確符合tasting menu的份量(只可淺嚐)，終於見到侍應端上整隻HK chicken上枱給我地過相，十分鈡左右後就再端上已被分屍的半隻chicken，詢問下原來tasting menu只有半隻chicken(仲要每位加200😱), menu上並沒有註明，再詢問tasting menu的每一道菜的份量都比a la carte menu的少很多。在失望之下數學老師上身計一計，如果叫同樣的dishes，小計如 (278@appeti+298@appeti+548@sole+1288@whole chicken+188@dessert=$2600未加一)，不但份量比兩人的tasting menu多，還有一隻chicken，足夠兩人share，勸喻大家如果兩位或以上都不要叫tasting menu，叫a la carte會化算些及多份量不過tasting menu確係用多左幾隻碟😂$3376 vs $2600 自己諗P.S.餐廳服務也值得讚許，食物味道也不錯
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Led by acclaimed chef Julien Royer, Louise offers a sophisticated take on French cuisine, using the finest seasonal ingredients and traditional techniques. Housed within the historic PMQ, the light-filled colonial-inspired space provides a refined yet casual setting for savoring Michelin-starred delicacies.- 𝚂𝚝𝚊𝚛𝚝𝚎𝚛𝚜 -✧ 𝘾𝙧𝙤𝙦 𝙇𝙤𝙪𝙞𝙨𝙚✧ 𝙃𝙚𝙞𝙧𝙡𝙤𝙤𝙢 𝙗𝙚𝙚𝙩𝙧𝙤𝙤𝙩𝙨 𝙨𝙖𝙡𝙖𝙙✧ 𝙋𝙖𝙞𝙢𝙥𝙤𝙡 𝙬𝙝𝙞𝙩𝙚 𝙗𝙚𝙖𝙣 𝙫𝙚𝙡𝙤𝙪𝙩𝙚́✧ 𝙎𝙘𝙖𝙡𝙡𝙤𝙥 𝙘𝙚𝙫𝙞𝙘𝙝𝙚✧ 𝙃𝙤𝙢𝙚𝙢𝙖𝙙𝙚 "𝙩𝙚𝙧𝙧𝙞𝙣𝙚 𝙙𝙚𝙨 𝙘𝙤𝙥𝙖𝙞𝙣𝙨" 𝙬/ 𝙛𝙤𝙞𝙚 𝙜𝙧𝙖𝙨A highlight is the 𝙨𝙘𝙖𝙡𝙡𝙤𝙥 𝙘𝙚𝙫𝙞𝙘𝙝𝙚 paired with granny smith apple, shiso, kaffir lime and chili. The flavor is bright and tangy, and the scallop remains tender.Another intriguing starter is 𝙝𝙚𝙞𝙧𝙡𝙤𝙤𝙢 𝙗𝙚𝙚𝙩𝙧𝙤𝙤𝙩 𝙨𝙖𝙡𝙖𝙙 paired with burrata, plum and sorrel ice cream. It's a refreshing twist to find ice cream in a salad, with the cold creaminess offsetting the earthy beets.- 𝙼𝚊𝚒𝚗𝚜 -✧ 𝙎𝙢𝙤𝙠𝙚𝙙 𝙤𝙧𝙜𝙖𝙣𝙞𝙘 𝙚𝙜𝙜 (7/10)Taking inspiration from the 3 Michelin star resto Odette, with potato puree mingles with silky egg yolk and savory chorizo, elevated by delicate meunière foam.✧ 𝙈𝙤𝙧𝙞𝙨𝙨𝙚𝙖𝙪 𝙢𝙪𝙨𝙨𝙚𝙡𝙨 «𝙖̀ 𝙡𝙖 𝙢𝙖𝙧𝙞𝙣𝙞𝙚́𝙧𝙚» (7/10)It proved a capable interpretation of the French coastal staple, delivering mussels in a flavorful broth.✧ 𝙍𝙤𝙖𝙨𝙩𝙚𝙙 𝙃𝙤𝙣𝙜 𝙆𝙤𝙣𝙜 𝙮𝙚𝙡𝙡𝙤𝙬 𝙘𝙝𝙞𝙘𝙠𝙚𝙣 (8.5/10)The signature chicken is definitely a standout, with beautiful golden skin releasing fragrant rosemary aromas. Juicy tender meat offers rich savory flavor, alongside rice made very flavourful by crispy chicken skin scattered throughout.- 𝙳𝚎𝚜𝚜𝚎𝚛𝚝 -✧ 𝙎𝙝𝙖𝙧𝙞𝙣𝙜 𝙛𝙡𝙤𝙖𝙩𝙞𝙣𝙜 𝙞𝙨𝙡𝙖𝙣𝙙 (7.5/10)It invites guests to customise toppings as servers skillfully poach meringues before their eyes, placing the island upon smooth custard. We totally enjoyed the interactive preparation.
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Louise 是近年米芝蓮指南香港版推薦的四大名雞餐廳之一，適逢生日之際，毫不猶豫便選擇了他作為首選餐廳，不論環境和食材都令我喜出望外。首先要提的就是它們家的招牌菜三黃雞 Roasted yellow chicken 餐廳使用特選的谷飼土雞，經過醃製與慢火烹煮，呈現出非常嫩滑多汁的口感。雞皮更是酥脆鮮香，搭配上特製的蒜泥醬汁更是增添了雞肉的鮮甜。另一大亮點就是魚子醬昆布黑松露意大利面 Angel Hair Pasta，Caviar, Black Tuffle and Kombucha。主廚將法式魚子醬融入意大利粉中，有魚子醬的鹹香又有意粉綿密口感，層次豐富好好吃，但份量略少，三兩口就清盤了。餐廳的用餐環境幽靜浪漫，室內室外都塞滿了綠色植物，帶點東南亞熱帶風，拍照很好出片。服務人員也親切周到，全英文的菜單會主動為客人詳細解釋，用餐體驗感不錯。
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Louise, located in PMQ, Central, is an authentic French dining experience that I highly recommend. This one-Michelin starred restaurant masterfully blends time-honored French cuisine with modern twists, thanks to Chef Loïc Portalier's brilliant use of the finest seasonal ingredients.The beautifully restored heritage building adds to the elevated dining experience, and the genuine Gallic hospitality makes it even more special. The renowned French chicken is a standout dish that you simply must try.If you find yourself in Central, Louise is an absolute must-visit. It offers an unparalleled dining experience that beautifully captures the essence of French culinary tradition.
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最近吃過的米芝蓮餐廳之一，值得revisit多幾次哈哈。重點推薦1️⃣烤雞配雞皮黃油飯：🌟🌟🌟🌟🌟本地選材，餐廳委託特選農場出品的黃油雞，烤雞色澤金黃，烤香四溢，明顯見到豐富的黃油，雞湯煮的香瀉米飯令人欲罷不能，焗至無焦但軟硬度適中，圓渾而粒粒分明，最可喜之處是面頭鋪上薄而脆的雞皮，滋味香溢兼有層次。還有就是量很多，4人吃也是足夠的，性價比唔錯。重點推薦2️⃣魚子醬意大利面：🌟🌟🌟🌟🌟還配上黑松露油，真的真的真的很好吃，必點。重點推薦3️⃣甜點：🌟🌟🌟🌟🌟有很多款選擇，一開那個甜點盒子眼前一亮，少女心泛濫了，不會太甜，裡面還富有層次，非常好吃的必須要試試感受一下哈。環境🌟🌟🌟🌟：室內裝修以復古牆紙、水晶燈飾、木紋餐桌和藤椅，注入濃厚的懷舊情懷，組出舒適氛圍，環境開揚，還有午間柔和的陽光滲入餐廳，使整體風格和諧溫暖。如果不是夏天期間來探店， 建議可以預約室外，感覺像在花園裡享用午餐，融合大自然，也是很chill的時光。。服務🌟🌟🌟：員工菜單都是英文。價格🌟🌟🌟🌟：午餐人均$500，主食烤雞$1288（含黃油飯）、加上甜點$148/份、無限添飲汽泡水$48/位
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