Maison ES

營業中

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📍灣仔半山法式小餐館‼️· fusion menu好有驚喜😋 — Maison ES🥂·#pigfoodiexhk_灣仔#pigfoodiexhk_法國菜==============================一直都好想嚟呢間法式小餐館,上星期終於有機會一試佢地嘅fusion menu🥰餐廳裝修雅致，環境舒適，好適合撐枱腳😋——————————————————————⭐️Amuse Bouche （4.3/5）前菜有吞拿魚同埋蔥油包麵包，鬆軟可口😋·⭐️Langoustine （4.7/5）用咗墨魚製成嘅「麵條」😋❤️口感非常煙韌！蝦醬醬汁非常鮮味，加埋三文魚子鹹香十足，真係好好味!😆·⭐️Pigeon （4.2/5）乳鴿肉味濃郁,點埋醬汁酸酸甜甜🥰春卷香脆可口！•⭐️Crispy Bean Curd Roll （4.4/5）用咗中式嘅腐皮卷做inspiration，腐皮整到好香脆唔油膩❤️入面包住露筍、粉絲、蘑菇絲，口感豐富，加埋粟米茸甜甜地好特別😆•⭐️The “Wagyu” Wellington - Maison ES Signature （4.7/5）全晚最期待嘅beef wellingt

必點推薦🔥💎招牌生牛肉他他配魚子醬這道菜真的太高級了！生牛肉他他搭配頂級魚子醬，口感豐富層次分明！特別是配上溫泉鵪鶉蛋，一口下去蛋黃流心配上飽滿鮮甜的生牛肉，完全驚艷！香港特色沙嗲醬汁的創新搭配讓這道菜更有驚喜～🕊脆皮乳鴿配鵝肝這道菜太美味了姐妹們！鴿胸嫩滑多汁，配上自製鵝肝雪茄捲，每一口都是享受！松露白菜醬汁的香氣讓整道菜更有層次，絕對是試過就忘不了的美味！🍆炭烤茄子看似簡單的茄子，卻藏著大廚的巧思！外層炭烤入味，內裡是搗碎炸茄子，搭配蒜香奶油醬，香辣過癮！🐚黑鮑魚配野菌鮑魚鮮甜彈牙，配上蒜香野菌燉的意大利雜糧，每一口都是海鮮的鮮美！☕熔岩蛋糕必須預留胃口給這道甜品！espresso咖啡香配上西米露，清爽的杏仁茶雪葩，完美的甜蜜ending～

⭐️Saint Louis Blanc de Blanca Brut, N.V.easy to drink, its smooth⭐️sour breadThe bread is so fluffy and the butter is so fragrant⭐️L'amuse BoucheWhite broccoli sauce with scallop, on top it had salmon roe. The taste is fresh⭐️The "Tartare" Kyushu wagyu beef is satay tasting, half-cooked quail eggs, caviar, mixed it, then put it on the rice crackers to eat. Rice crackers are so crispy 😋, and it has a rich taste⭐️French QuailIt put glutinous rice and chinese style susauage inside the French quail, it c

After work, I went shopping with my boyfriend and happened to be attracted by this restaurant's unique exterior decor. Without much thought, we decided to give it a try, and it was such a delightful surprise! I made my boyfriend remember it right away. 🤣The restaurant's dishes feel a bit like fusion cuisine, incorporating Hong Kong elements into French dishes, but it really works well together!For the appetizer, we had chuck rib tartare served with satay sauce, crispy rice crackers, and a soft-b

「Maison ES」主打法式Fusion料理，餐廳過去曾是多部影視作品拍攝場地。餐廳環境舒適，桌距寬敞，微醺的燈光很有氣氛，是約會或慶祝特別節日的好地方。今天點了3 courses Set🥂Bread圓形的餐包，拿上手很有溫度。底下烤的酥脆，表面很有光澤，裡面鬆軟帶點香氣。沾上一旁奶油，口感十分高雅。🥂Appetizer 相當可愛的小罐子裡，放入黃澄澄的三文魚籽帶子等食材，看上去相當高雅。沒有多餘調味，口感新鮮天然。🥂Beef Tartare 這道菜使用A4等級和牛與鵪鶉蛋，再用高級魚子醬點綴。一旁米製的脆片，像朵白色的花。整道菜宛如藝術品般，賞心悅目。牛肉無可挑剔，新鮮油脂適中，且完全沒有筋。清新的鵪鶉蛋襯托出魚子醬的鹹香，搭配脆脆的米紙，美味的無懈可擊。本日最出色！🥂French Quail不同於常見的港式乳鴿，以花雕酒浸泡後，每口都能嚐到濃郁的酒香，味道很強烈，不喜歡花雕酒可能會有點衝擊味覺。乳鴿外皮很脆，裡面還塞入了滿滿的飯，吸飽乳鴿精華，每粒米都很入味。整道菜酒香濃郁，很有飽足感。🥂French Toast 甜品部份，使用鬆軟的法式吐司，上頭鋪上香濃的花生醬，味道的衝擊很有

今晚嘅餐飲體驗，簡直係一場味蕾嘅冒險旅程！呢間餐廳嘅創意菜式，將法式優雅同香港地道風味完美融合！首先，我哋叫咗兩杯橙汁，酸酸甜甜好開胃。緊接而來嘅L'amuse Bouche， 「Tartare」的出現，Maison ES Signature chuck-rib 的細膩牛肉，配上奢華的魚子醬和鵪鶉蛋，口感層次豐富，而最令人驚喜嘅係，香港式沙嗲醬汁竟然咁和諧！米脆片的加入，更添一份獨特的口感！主菜的法國鵪鶉，烹調得恰到好處，肉質鮮嫩多汁。配搭中式臘腸、西蘭花和糯米飯。甜中帶鹹，有梅子汁的點綴。甜品「French Toast」，法式多士的鬆軟，配上自家製花生醬ganache 的濃郁，金糖脆餅的酥脆，港式奶茶雪糕，大滿足！最後，Petit Fours 的精緻小甜點，為這場美食盛宴畫上完美句號。Last night's dining experience was nothing short of a culinary adventure. This restaurant's innovative dishes seamlessly blend French elegance with the

I came to to this French fine dining restaurant to celebrate my friend’s birthday. It’s full of romantic vibe and the interior decoration is beautiful with elegant feeling. The food is delicious, waiters are very nice and attentive. My friend and mine were really enjoyed. There is a nice place to celebrate any events or want to enjoy a chill night. Highly recommended.Saint Louis Blanc de Blancs Brut：Sparkling wineL’amuse Bouche: Salmon roe & scallops, refresh!3-Course Tasting ^The "Tartare” 鹿兒島和

呢間法式餐館融合法國x亞洲創造獨特Fusion菜，好有特色～每碟擺盤都精緻吸引，完全係滿足視覺味覺享受嘅盛宴🤩餐廳門口放滿植物，好似歐式花店般；踏進門內環境優雅華麗，柔和燈光搭配復古傢具擺設，細節盡顯歐陸風情，彷彿置身法式古宅！咁有情調嘅地方，仲係電視劇嘅拍攝場地📽️浪漫氛圍好適合情侶約會✨-𝑎𝑝𝑒𝑟𝑖𝑡𝑖𝑓-🥂𝑺𝒂𝒊𝒏𝒕 𝑳𝒐𝒖𝒊𝒔 𝑩𝒍𝒂𝒏𝒄 𝒅𝒆 𝑩𝒍𝒂𝒏𝒄𝒔 𝑩𝒓𝒖𝒕, 𝑵.𝑽.餐前氣泡酒清新爽口，開胃酒之選～-𝑙'𝑒𝑛𝑡𝑟é𝑒-🫧𝙎𝙚𝙖 𝘾𝙪𝙘𝙪𝙢𝙗𝙚𝙧 𝙈𝙚𝙖𝙩呢碟前菜非常精緻，桂花蚌爽口彈牙，配上三文魚籽、清甜豌豆；底層係土豆分子泡沫、青檸檬泡沫，口感綿密🤩桂花蚌本身已經好鮮甜，再經XO醬調製，帶少許辣度更惹味！店員建議撈勻嚟食，整體味道清新開胃，豐富有層次🥰呢道前菜十分出色！👍🏻🐂𝙏𝙝𝙚 ”𝙏𝙖𝙧𝙩𝙖𝙧𝙚“另一款前菜牛肉他他採用鹿兒島A4和牛，挑選咗肩胛里脊部位，牛味濃郁且入口柔滑，加上港式沙嗲泡沫食落好有親切感～半熟鵪鶉蛋上仲有奧思迦魚子醬點綴，散發高貴感覺😍撈勻牛牛他他放上香脆可口嘅米粉脆片，豐富得嚟好好食🤤-𝑙𝑒 𝑝𝑙𝑎𝑡-🐥𝑭𝒓𝒆𝒏𝒄𝒉 𝒀𝒆𝒍𝒍𝒐𝒘 𝑪𝒉𝒊𝒄𝒌𝒆

之前睇完新聞女皇，知道Man姐嚟過呢間餐廳取景，即刻bookmarked 咗，帶咗閨蜜同佢慶祝生日🎂呢間餐廳環境舒適又優雅，好適合約會、慶生、週年紀念-aperitif-🥂Saint Louis Blanc de Blancs Brut, N.V..果香濃郁，細膩，帶有水果香氣-l’entree-🪩Sea Cucumber Meat五花八門的食材:桂花蚌、三文魚子豌豆、土豆分子泡沫撈埋一齊，好夾又有口感，醬汁清新微辣，越食越開胃。The "Tartare"用上鹿兒島和牛肩胛里脊的部位製作和牛他他，肉味豐富。配上魚子醬fusion港式沙嗲泡沫，獨一無二的調味，搭配脆片，風味升級。-le plat-🪩French Yellow Chicken法式黃油雞卷啖啖肉，嫩滑健康。泰北咖哩醬有椰漿減低辣度，吃起來更滑順潤口，卻保留濃郁香氣。第一次見到pasta整成脆片，脆卜卜，好特別。🪩Pork Belly西班牙豬五花肥美，配清爽微甜的青蘋果泥、 芥末汁就冇咁肥膩，肉質粉紅色就知肉質細緻軟嫩。紐西蘭鱉蝦細細粒，比較彈牙。-le dessert-🪩法式多士輕輕一咬就融化在口中，充滿蛋香，仲有雪糕，冷熱

又嚟到呢間我好喜愛嘅法餐💖呢次品嚐咗佢哋以港式融入法國菜嘅A la carte menu，好佩服佢哋喺菜式設計上源源不絕嘅靈感，最重點係做到出嚟味道依舊非常出色✨• L'amuse Bouche前菜小點係一道以北海道帶子製成嘅他他，上面放咗鹹鮮嘅三文魚籽點綴，加上葉片形狀嘅紫菜脆餅同柚子調味提升清爽感😌• Langoustine以墨魚切成薄片麵條狀，享用前輕輕將其拌勻，令每條都能夠掛上蝦醬奶油汁！醬汁巧妙地用上奶油平衡返蝦醬嘅濃重，食落鹹度剛好又惹味，另外小龍蝦都好新鮮彈牙🩷• Pigeon用低溫慢煮嘅方式將鴿胸嘅鮮味同肉嫩鎖住，味濃而不羶，非常有驚喜！另一邊廂係利用鴿腿肉絲結合鵝肝醬、松露醬等食材所製嘅春卷，層次感豐富！配以酸甜嘅甜梅醬更令人開胃，忍唔住一啖接一啖呢🥹• Eggplant原先我係唔太鍾意茄子，但Maison ES嘅主廚真係好擅長處理蔬菜，將茄子做成兩個完全唔同嘅口感同味道，同一款食材都能品嘗到多種變化。喺烤過茄子基底上加入混合咗奶油嘅茄子蓉，煙燻味道濃郁，面頭則為炸至乾爽不油膩嘅茄子粒，沾上碟上嘅辣粉帶出「避風塘」風味😙• The "Wagyu" Wellington

The restaurant transports you to a European classic setting the moment you step inside. The green exterior walls, vintage bicycles, and elegant crystal chandeliers inside, paired with beautiful paintings, create an ambiance reminiscent of a charming French bistro. The design is both romantic and elegant, making it an ideal spot for intimate gatherings, dates, birthdays, and anniversaries. In fact, this picturesque setting has even been featured as a filming location for the Queen of News.Saint L

Maison ES⭐️L'amuse Bouche⭐️The "Tartare" ⭐️French Quail⭐️The "French Toast"⭐️Petit Fours⭐️Saint Louis Blanc de Blanès Brut, N.V.再訪係金鐘嘅Maison ES。成日有人問我金鐘有咩好食嘅時候，我都會諗起呢一間餐廳。佢嘅裝修style 係grand 得黎又有幾分溫馨，同LPM一樣嘅vibe，而且食物水平唔錯，啱哂girls gathering。今次食佢哋嘅dinner menu，首先會有一杯welcoming wine 同埋smoked tuna 作為前菜。跟住係steak tartare 配上魚子醬、鵪鶉蛋同埋米紙脆脆。Tartare 本身嘅調味偏酸少少，mix埋半熟嘅鵪鶉蛋丶魚子醬增添番幾分鹹味，再加上香脆嘅米紙，好睇又好食。主菜揀咗法式烤鵪鶉，surprisingly 呢道菜係用左fusion嘅烹調方式。烤鵪鶉入面釀咗臘味飯，配上偏中式風味嘅醬汁，再以法式風格烤製而成，幾有新意。最後嘅甜品係French toast，成個口感都係我鍾意嘅類型。表面唔會太脆，偏軟身少少，

餐廳設計帶濃厚歐式古典氛圍⚜️，由門面綠色外牆、單車，到餐廳入的水晶燈、畫作等，好似進到一間法國小餐館一般，設計浪漫又優雅💐今次嘗試嘅Dinner Menu係法式料理基礎中，加入港式風味，十分特別嘅構思。⚜️L'amuse Bouche前菜係北海道帶子配上三文魚籽🧡，味道清新散發柚子香氣，配上製成葉片嘅香脆抹茶餅。🥯沙茶麵包配上牛油XO醬，麵包口感綿厚，帶鹹香，十分特別嘅配搭。⚜️Langoustine靈感嚟自蝦醬炒魷魚。將墨魚🦑切成麵條，口感煙韌。拌入由奶油、發酵蝦醬及蠔油製成嘅醬汁，味道濃厚又滋味。海螯蝦🦐新鮮爽口，提升咗整道菜式嘅鮮味。⚜️Pigeon以兩種方式烹製乳鴿。一種用中式香料醃製，用真空低溫烹調鴿胸肉🥩，肉質嫩滑芳香有彈牙。另一種加入大蒜、百里香以真空低溫烹調乳鴿腿，然後將切絲的肉配搭鵝肝醬、捲心菜、松露醬等，製作成酥脆春卷🫔。配上甜梅醬汁同喼汁🤎，甜中帶點微辣微酸，有種中西融合嘅感覺，再配搭一杯紅酒🍷，風味一流！😋⚜️Eggplant以避風塘煎釀三寶為靈感，將茄子🍆外層燒烤，加添煙燻香氣。將部分茄子蓉混合奶油，製成釀入茄子內的餡料。最後放滿炸得金香酥脆嘅茄子粒⭐️。無諗過單用茄子

點樣食推介✨⭐️Chill E.A.T.期間限定晚市$588Menu⭐️⭐️灣仔中法fusion菜⭐️Maison ES地址：灣仔電氣街1號恆德大廈UG樓B號舖餐包熱辣辣🍖Dinner Set $588pp (7.2/10)🥂開胃酒 估唔到個套餐種包左杯氣泡酒，幾抵玩前菜🍖魷魚遊戲 (7.5/10)主調係蝦醬，本身魷魚本人已經好夠鮮味，依家仲加埋d蝦醬同三文魚籽嘅鹹香味，好似係海度游水咁😂😂😂😂，個底有好有咬口法羅麥，依個配搭都幾新奇🍖蘆筍 (7.5/10)溫泉蛋同d蘆筍、蘑菇撈勻食味道唔錯，松露香唔會太強烈，恰到好處主菜🍖馬友 (7.5/10)馬友d肉質本身有咬口得黎又嫩，有蜆肉同芥蘭頭增加口感🍖法式烤鵪鶉 (6.9/10)有少少過熟，裏面釀左d糯米飯同臘腸，幾新奇嘅配搭小吃🍖腐乳牛油長柄西蘭花 (7.5/10)我好鍾意腐乳陣鹹香味，勁上癮，一啖接一啖咁補充蔬菜纖維🥬🍖牛油果天婦羅配鹹蛋黃醬 (6.9/10)重口味之選甜品🍖柚子雪糕配鮮果crepe (7.5/10)甜品黎講勁大份，味道唔錯，橙本人事先浸過酒，清爽得立帶點大人感嘅甜品🫶🏻回頭指數: 🍧🍧🍧 (滿分:🍧🍧🍧🍧🍧)好坐指數: 🧎

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