restaurant Akrame (已結業)

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法國菜 Fine Dining

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Another colleague is leaving us in a few months and while I hate to say goodbye face-to-face, we both decide to meet up over lunch one last time before her departure. This time, I took up the responsibility of picking the restaurant and I wasted no time suggesting Michelin starred Restaurant Akrame, which is close to the both of us.It's been a while since I last visited this place but it has more to do with the large number of new restaurants opened in Wanchai rather than the incompetence of thi

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Another colleague is leaving us in a few months and while I hate to say goodbye face-to-face, we both decide to meet up over lunch one last time before her departure. This time, I took up the responsibility of picking the restaurant and I wasted no time suggesting Michelin starred Restaurant Akrame, which is close to the both of us.

It's been a while since I last visited this place but it has more to do with the large number of new restaurants opened in Wanchai rather than the incompetence of this kitchen. As a matter of fact, since the closure of The Principal, Restaurant Akrame has quietly become one of my favorite fine dining places in the district.

One thing I do like about Akrame is that I never have to worry about having too many choices. Just a surprise menu and the only choice I need to make is between 3, 4 and 6 courses. Easy enough for me.

As usual, the amuse bouche came in pairs, firstly with smoked eel on a black cuttlefish biscuit and that was followed by a deep fried ball of spicy potato purée with smoked beef on top.

Starter was next. Underneath a flat-leaf spinach were tiny little pieces of French clams cooked in a mint flavored sauce and served with a dash of lemon purée. The clams were alright, though some had grains of sand in it but the mix of mint and lemon didn't yield the results I was initially hoping for. Not a good start here (Grade: 2/5).

French clams, spinach, mint, lemon

Our fish course was slow-cooked yellowtail fillet sitting on a bed of green pea purée with a bit of Thai basil oil. I like the idea of having green pea with yellowtail but there's a bit of fishy flavors coming from the white fish that wasn't very pleasant. I would say, it's slightly better than the previous clams dish but still not nearly impressing enough (Grade: 2.5/5).

Yellowtail, green pea, Thai basil

Between pork and duck, I went the safe way with the seared duck breast mainly because Akrame always does a good job delivering their duck breast. This was pretty decent stuff, although I probably won't mind a crispier skin or more succulent duck meat. The orange jelly and orange zest provided enough to offset the richness of the duck meat but something exciting is missing here (Grade: 3/5).

seared duck, orange jelly, zest

A bowl of lentils with cheese foam was served on the side. At this point in time, our servers finally realized that they've given us some salted butter right from the start but no bread so one gentleman calmly came over and asked if we wanted some bread. We've been busy chatting and also didn't realize the careless mistake so we went, "yeah, we want some bread please...". This is just a very weird and embarrassing situation.

I actually thought dessert was better than any of the savory dishes we had this afternoon. The thin sheet of Tonka milk chocolate mousse was pretty nice (Grade: 3/5).

Milk chocolate mousse

And pretty much the same could be said for the second dessert (forgot what's in it) that came with it.

This is a huge step back from our last visit. Just when I thought they were ready to replace The Principal as my go-to restaurant in Wanchai, they came crashing back to reality. It's definitely not a performance one would expect from a Michelin starred restaurant.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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路過好多次，每次都係去幫襯隔籬嘅姊妹店Vivanda,呢晚終於去左由好鬼charming嘅法國星级名廚Akrame Benallal到港於其Restaurant Akrame親自炮製嘅special dinner event,主廚一向擅長不同食材配搭及味道組合，每道菜都各有特色同大廚個人風格。呢晚隨左美食之外又可以認識一下chef Akrame，又係幾開心滿意嘅

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路過好多次，每次都係去幫襯隔籬嘅姊妹店Vivanda,呢晚終於去左由好鬼charming嘅法國星级名廚Akrame Benallal到港於其Restaurant Akrame親自炮製嘅special dinner event,主廚一向擅長不同食材配搭及味道組合，每道菜都各有特色同大廚個人風格。呢晚隨左美食之外又可以認識一下chef Akrame，又係幾開心滿意嘅

Dauphine potato / smoked beef

Soft boiled egg / mushroom / pecan nuts

Clam / Mint Sauce / spinach / Lemon

Scallop / beetroot / raspberry / red wine sauce

Lobster / beetroot / blackberry / seaweed

Sea bream / turnip / saffron / black rice

Beef / black potatoes / cocoa butter

Comte cheese / mushroom / mushroom broth

Milk chocolate custard / Tonka milk mousse / black chocolate tube / Tarragon ice cream mango

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Chef Akrame Benallal has launched a new tasting menu at the 1* Akrame which is paired with the chef's own line of Water Juicery cold pressed juices! I had a good experience during my first visit at lunch last year plus I think this is the first restaurant in HK to offer juice pairing, so I was excited to try the new tasting menu which is available in 4, 6 and 8 courses where each dish will be paired with a different juice. Menus will be priced at 4 courses for $788 with juice pairing at $198, 6

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Chef Akrame Benallal has launched a new tasting menu at the 1* Akrame which is paired with the chef's own line of Water Juicery cold pressed juices! I had a good experience during my first visit at lunch last year plus I think this is the first restaurant in HK to offer juice pairing, so I was excited to try the new tasting menu which is available in 4, 6 and 8 courses where each dish will be paired with a different juice. Menus will be priced at 4 courses for $788 with juice pairing at $198, 6 courses for $998 with juice pairing at $268 and 8 courses for $1,298 with juice pairing at $348.

Our amuse bouche comprised of a few small bites including a Black Cuttlefish Biscuit with Smoked Eel, Dauphine Potato with Whole Grain Mustard and Smoked Beef, and Sesame Biscuit with Avocado which served well to arouse our palate.

The homemade bread here was flavorful and served with creamy butter that was infused with Tonka beans.

I had the 4 course menu and the first course was a Soft Boiled Egg with mushroom and pecan nuts which was delightful as the flavors and textures of the mushroom and nuts went exceedingly well with the oozing egg yolk.

The egg was paired with Digestaid which is a blend of pineapple, white cabbage, ginger and mint that was lovely to drink especially with the slight spicy tinge of ginger!

I loved the flavorful black rice in the Sea Bream with turnip and saffron but I thought the fish could have used a bit more seasoning though.

The second course was paired with C-Green which is a healthy blend of parsley, spinach, kale and apple.

For the main course, we had the choice of either Pigeon or Lobster and I chose the latter which is actually a signature dish here where the Boston lobster was steeped in a pot of herb-laden consomme and served at the table. It was a nice surprise to see our lobster being prepared right in front of us to build up our anticipation of the dish.

The delicate lobster was served with seaweed, beetroot and blackberry pickles which was simply divine and my favorite dish of the night!

The third course was paired with the Orange Pour which was a beautiful shade of pink and delicious blend of pomegranate, apple, grape and lemon.

Before dessert, we had a refreshing Mojito Sorbet palate cleanser that was served in an ice container!

Our sweet ending comprised of not one but three desserts starting with the Black Chocolate Tube with Tarragon Ice Cream which was similar to a charcoal dessert I had here the first time since the chef's favorite color is black.

The Mango with Pistachio Cream and Coconut Ice Cream was a refreshingly sweet and tropical dessert.

The Milk Chocolate Custard with Tonka Milk Mousse was my absolute favorite of the three with its velvety textures and rich luscious flavors!

The last course was paired with Pineapple Power which was a blend of tarragon, pineapple, orange, passion fruit, coconut water and lime.

The signature sea salt chocolate bar petit four was a nice contrast of saltiness and sweetness which marked the ending of our meal.

Overall, I thought the juice pairings went very well with the light flavors of the dishes and I actually enjoyed the juices by themselves which was super flavorful and invigorating to drink.

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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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法國名廚Akrame Benallal在灣仔船街上開設的restaurant Akrame，與在法國巴黎總店一樣，開業不夠一年就獲得米芝蓮殊榮（香港店米芝蓮一星。巴黎店米芝蓮二星）。restaurant Akrame主打新派摩登法國菜。餐廳裝修走簡約風格，以黑色為主調，用餐氣氛輕鬆。之前已經在restaurant Akrame多次吃過滿意的午餐和晚餐，這夜再訪，竟然有一大發現，就是原來餐廳剛新推出了juice pairing！用冷壓蔬果汁配美食，近年在歐洲、日本fine dining經常會遇見。但在香港，就真是首次遇上用cold pressed juice配對法國菜，真的要一試！這夜我們選吃4道菜的晚餐（$788），加上冷壓蔬果汁配對（$198），感覺相比起平日的wine pairing來得更清新和健康呢～先吃3款精緻的"the Pecking at..." 開胃前菜，尤其喜歡鹹香的炸小薯蓉球配煙燻牛肉，以及脆脆的芝士脆片配牛油果醬，芝士鹹香相對突出。第一道菜是Soft boiled egg / Mushroom / Pecan nuts，配對的果汁是digestaid。Digesta

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法國名廚Akrame Benallal在灣仔船街上開設的restaurant Akrame，與在法國巴黎總店一樣，開業不夠一年就獲得米芝蓮殊榮（香港店米芝蓮一星。巴黎店米芝蓮二星）。restaurant Akrame主打新派摩登法國菜。餐廳裝修走簡約風格，以黑色為主調，用餐氣氛輕鬆。

之前已經在restaurant Akrame多次吃過滿意的午餐和晚餐，這夜再訪，竟然有一大發現，就是原來餐廳剛新推出了juice pairing！

用冷壓蔬果汁配美食，近年在歐洲、日本fine dining經常會遇見。但在香港，就真是首次遇上用cold pressed juice配對法國菜，真的要一試！這夜我們選吃4道菜的晚餐（$788），加上冷壓蔬果汁配對（$198），感覺相比起平日的wine pairing來得更清新和健康呢～

the Pecking at...

先吃3款精緻的"the Pecking at..." 開胃前菜，尤其喜歡鹹香的炸小薯蓉球配煙燻牛肉，以及脆脆的芝士脆片配牛油果醬，芝士鹹香相對突出。

Soft boiled egg / Mushroom / Pecan nuts X digestaid

第一道菜是Soft boiled egg / Mushroom / Pecan nuts，配對的果汁是digestaid。Digestaid的清香菠蘿和薑香味突出，忙過一天後飲杯這款果汁感覺特別refreshing，醒胃又醒神。

半熟流心蛋配蘑菇和碧根果仁碎粒，很吸引呢。

Soft boiled egg / Mushroom / Pecan nuts

第二道菜是Sea bream / Turnip / Saffron / Black rice，配對的果汁是C-Green。

以香菜、菠菜、羽衣甘藍和蘋果配搭的C-Green，盛在窄身酒杯內，聞起來草青香特別明顯。沒想到一口清香蔬果汁、一口鮮甜嫩滑海鯛魚魚肉，效果很夾呢～

Sea bream / Turnip / Saffron / Black rice X C-Green

主菜大家有龍蝦和鴿肉兩款選擇，我選了Lobster / beetroot / blackberry / seaweed，配對的果汁是Orange Pour。龍蝦肉是以Akrame的招牌堂煮做法，以這大茶壺內的龍蝦香草清湯浸熟龍蝦肉。

Lobster / beetroot / blackberry / seaweed X Orange Pour

龍蝦肉爽嫩，鮮甜美味。配搭紅菜頭和黑莓，好看又好吃。

Lobster / beetroot / blackberry / seaweed X Orange Pour

Orange Pour以石榴、香橙、蘋果和胡蘿蔔等調配，果香豐富，與龍蝦的鮮味亦很夾得來。

朋友選的主菜Pigeon / Cocoa / Celeriac / Coffee，鴿肉經過可可豆和咖啡焗煮，上枱的一刻全枱都散發著香噴噴的咖啡香，實在誘人。

Pigeon / Cocoa / Celeriac / Coffee

清涼沙冰清清味蕾後，便來到最後的甜品環節，每位各有3款。Tarragon ice cream mango / Coconut ice cream，清新清甜。而另外2款就以朱古力為主，Milk chocolate custard / Tonka milk mousse香甜滑溜。

Dessert X Pineapple power

而我的最愛就是Black chocolate tube / Pistachio cream。看來如蛋捲形狀的黑色朱古力卷，食起來相對鬆脆，配上滑溜的開心果雪糕，美味。

Black chocolate tube / Pistachio cream

還有甜美的petit fours，尤其是招牌的自家製海鹽朱古力，為這餐來個完美結局。

而配對甜品的蔬果汁是Pineapple Power，以龍蒿、菠蘿、香橙、熱情果、椰子水及青檸調配，味道香甜、果香層次豐富，與各款甜品拼起來也不會互相搶去味道。

Pineapple power

像我這些經常在外吃飯的人，總覺得日常飲食中的蔬果吃的不太夠呢。這晚我們用不同款式的酒杯配各款色彩繽紛、味道層次豐富的蔬果汁，讓這頓法國菜感覺吃得分外清新健康，感覺良好，滿足度亦絕對比得上配美酒呢!

restaurant Akrame的menu菜式會跟據時令來貨定期轉換，大家基本上只需按自己當日的胃口而選擇想吃幾多個course。午餐時段分3、4和6-courses ($280，$380 & $580)。至於晚餐時段，分4、6和8-courses ($788，$998 & $1298)，wine pairing分別另加$468，$668 & $798，而juice pairing就分別另加$198，$268 & $348。有興趣點juice pairing的話記得在訂位時順便預訂。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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老友多洛菲小姐卒之嫁杏有期，身為好友的我和鄧sir當然提議要和她兩口子吃頓好的來慶祝一番....馬上到身為米芝蓮星店的這裡訂了一桌。四人邊食邊談，一食便是三小時，大家口水多過浪花，談得異常高興又起勁....當然要渡過一個開心的下午，又怎能少了美食的份兒 ? 這兒的六道菜午餐，美味與創意兼備，吃得主人家眉開眼笑不亦樂乎....大家安頓過後，侍者便徐徐送上amuse bouche....主角乃是一小片的smoked eel伴上芝蔴脆餅以及牛油果醬。煙鰻魚質感雖偏嚡口但個人卻認為其中蘊含著一種相當具野性的味道及鮮味，而其內的煙燻氣息也十分的濃烈。將肉醮點點以慕絲形式出現的酸醋來食確是夠開胃；墊底的黑色脆片口感脆卜卜的同時亦隱含著一股鮮甜；芝麻脆餅是明符其實的又香又脆，用之來塗上新鮮弄的牛油果醬，口感甚為creamy的登時就變成一道美味的finger food....同時上桌置於一旁的有一小團呈金黃色的炸球，將mashed potato混入麵粉炸成一個小球，外皮甚見脆口不油而調味上亦不會太過鹹或淡蠻香口的；置於球頂則添上了一小片煙牛肉，肉質即近入口即溶燻味適妥，其味鹹鹹香香的頗具引人的力量..

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老友多洛菲小姐卒之嫁杏有期，身為好友的我和鄧sir當然提議要和她兩口子吃頓好的來慶祝一番....

馬上到身為米芝蓮星店的這裡訂了一桌。四人邊食邊談，一食便是三小時，大家口水多過浪花，談得異常高興又起勁....

當然要渡過一個開心的下午，又怎能少了美食的份兒 ? 這兒的六道菜午餐，美味與創意兼備，吃得主人家眉開眼笑不亦樂乎....

大家安頓過後，侍者便徐徐送上amuse bouche....

主角乃是一小片的smoked eel伴上芝蔴脆餅以及牛油果醬。煙鰻魚質感雖偏嚡口但個人卻認為其中蘊含著一種相當具野性的味道及鮮味，而其內的煙燻氣息也十分的濃烈。將肉醮點點以慕絲形式出現的酸醋來食確是夠開胃；墊底的黑色脆片口感脆卜卜的同時亦隱含著一股鮮甜；芝麻脆餅是明符其實的又香又脆，用之來塗上新鮮弄的牛油果醬，口感甚為creamy的登時就變成一道美味的finger food....

同時上桌置於一旁的有一小團呈金黃色的炸球，將mashed potato混入麵粉炸成一個小球，外皮甚見脆口不油而調味上亦不會太過鹹或淡蠻香口的；置於球頂則添上了一小片煙牛肉，肉質即近入口即溶燻味適妥，其味鹹鹹香香的頗具引人的力量....

接下來是兩小片homemade的麵包....

看上去雖只是極普通的蕎麥色及切片法包，但嗒落卻覺其密度甚高且質地極軟綿，入口有一股源自麵種酵母發酵帶來的酸味，再加上店方同樣自家弄製的，加進了檸檬皮的牛油，進口超香滑又十分清爽....不知不覺間便已連下三城，前後著侍者添加了三籃....

前菜給人的感覺是有點像分子料理的....

但事實上掌勺的只是實實在在的於意大利青瓜之上放了一只打成泡沫的蛋黃及芝士。青瓜之清新爽脆固之然是可預料得到，而置頂的蛋黃味帶甘甜，將之混和瓜片來吃入口是一點也不覺膩之外也同樣起著清味蕾的作用....

海鮮類別方面，首先登場的是龍蝦....

驟眼看上，真不知是甚麼葫蘆賣甚麼藥....

舖面的是幾塊薄而脆口，由廚師自製的米紙。味道是沒甚麼特別但其存在的目的乃只為墊在底的龍蝦他他提供了一份脆脆的口感....

龍蝦肉入口鮮爽又甜而非腥自不在話下，配合著酸咪咪的smoked tea 乳酪醬來食，其所提供的酸清之味和海鮮倒是一個不俗的組合....

Panfried seabass肉十分嫩滑沒帶腥氣在火喉處理上是好得沒話說。不過可惜的是魚皮是沒有煎成脆口的入口軟塔嗒的....幸好那以新鮮紅蘿蔔打成的慕絲十分清甜討好，而舖於魚身上的紫紅蘿蔔片，驟眼看上去尤如一片片色彩斑爛的魚鱗一般，由此盡見掌勺的心思與功夫....

紅肉的代表乃是切成丁方小粒的牛仔柳....

店方用上的是近脊位的部份，以近年流行的慢煑方式去烹調，肉質當然蠻夠軟嫩多汁但同樣保留了牛仔柳的缺點，那便是欠了一份濃郁的牛味及肉香，對我這個慣吃重味的人來說自然是到喉唔到肺；以一小撮的豆和切成小粒的青蘋果及紫菜弄成的醬汁，為牛仔肉提供了不一樣的咬口及味道，驟眼看上去還以為在吃和式料理呢....

至於整頓飯中最大的驚喜，是完全沒料到會是出現於眼前的這片東西....

這究竟是甚麼來的 ?

掏一小塊入口....噢....原來是芝士....

這確是跟以往在高級餐廳內嚐到的形式，將不同類別品種的芝士置於木板上以platter狀態出現的全然有別 ---- 先將經二十四個月風乾的comte cheese切成薄片後再與同樣切成薄薄的蘑菇層層相疊，最後上桌時再由侍者倒進蘑菇清湯進去，presentation既特別又美味 (縱然其賣相是不甚了了，睇落還以為是一件黑漆漆的千層蛋糕呢)。未吃之先已嗅到濃烈的香味，接著放入口後更是菇香四溢令人不能自已，再跟著就能嚐到了芝士的甘味及軟滑texture，味道層次極度分明而毫不含糊....之前從來沒有想過芝士和菇是會如此的匹配....

最後當然少不了一眾人引頸以待的甜品....

將朱古力慕絲弄成一個像ravioli的樣子真箇是想也沒想過。朱古力甘苦味濃而慕絲亦相當細滑，置中的還有一小粒酸酸的rasberry用來平衡朱古力的味道。至於伴食的紅菜頭雪芭亦夠別出心裁，冰凍的它滲透著甜與酸味之外也有著紅菜頭獨有的味道以及染色澤....

第二道白朱古力慕絲驟眼睇落還以為是cream brulee。其質地同樣的細軟輕盈，雖味超甜但不覺咯喉膩人。舖面的是一大片金黃色的焦糖脆片，卜卜脆的極易討好人....

押尾的是乳酪雪糕配菠蘿香草。雪糕給人的感覺十分的稀不太像我們平常吃到的，嗒落有點像乳酪泡沫輕飄飄；菠蘿粒好像浸過糖水般十二分的甜....

別出心裁還有真正最後出場的飯後小點Petits Four，Madaleine是我最愛的法式小點心之一，進口極其軟綿非常的舒服受用，正式是蛋香及甜香兼備；海鹽朱古力好吃是好吃但就欠了點特色及驚喜；最有特色的是那以蛋白及糖加上香草製作的小點心，入口是極脆而內裡則若有若無的尤如像吃了一咲風似的。最細緻的是外層舖了一層薄薄的竹炭粉，同樣饒見心思....

吃至此處，女主廚親自來打招呼。一眾人大讚直豎拇指之外也不斷引發爆笑的對話....

快樂的人生，莫過於能與好友一同吃"好西"....

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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While there is little dispute that Hong Kong is one of the world's great food cities, for a westerner in an Asian city there are a couple of locations that seem to capture my attention most. It's no surprise that Wan Chai and Soho/Central are the locals where I dine out most often, after all those two hot spots have the highest concentration of French restaurants in all of the land.Renowned French chef Akrame Benalla, who'd secured his second Michelin star in only his second year of operating Ak

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While there is little dispute that Hong Kong is one of the world's great food cities, for a westerner in an Asian city there are a couple of locations that seem to capture my attention most. It's no surprise that Wan Chai and Soho/Central are the locals where I dine out most often, after all those two hot spots have the highest concentration of French restaurants in all of the land.

Renowned French chef Akrame Benalla, who'd secured his second Michelin star in only his second year of operating Akrame in Paris, picked Wan Chai as his location for Akrame Hong Kong. That Chef Akrame had earned two stars at such a young age was not so surprising, after all, he learned his trade from culinary legends Ferran Adria and Pierre Gagnaire. What was surprising was that the young chef decided that Hong Kong would be the location of his second French fine diner.

Located in trendy Ship Street, the facade of Akrame is unobtrusive and understated and, unlike many of the flashier dining establishments along Ship Street, would be quite easy to walk by if you weren't specifically looking for it. We'd made our booking quite late on a Saturday morning, more just hoping that we'd score a seat than actually thinking we'd get in. As it turned out, we secured the last two seats in what turned out to be a busy Saturday night.

Much like the facade of Akrame, the interior was quite understated and unlike many of the fancier French restaurants around HK. Taking a minimalist view, the largely bare concrete walls were grey, which matched with the simple glossy black table tops and grey carpeted floors. The only splashes of colour we noted were the tattoos on the black and white portraits of beautiful women on the bare grey walls. I was also surprised by how small the dining room was, which splayed out into a number of smaller areas containing just a couple of tables per area. Our late booking meant that our table was right by the glass sliding doorway, which thankfully was well designed and didn't interfere with our meal.

Chef Akrame takes an interesting approach to he menu, which he attributes to more of a collection than a set menu. In fact, when selecting our choice of tasting menus for the evening, we were just left with the option of four or six courses and a note that the courses will include 'vegetable, seafood, fish, meat cheese and dessert'. With a philosophy towards building a meal around seasonal produce and a menu that changed ever two weeks, it was clear that each course would be a surprise.

Our meal started with a trio of amuse bouche which included pommes dauphines with whole grain mustard topped with smoked beef, a squid ink cracker with a small square of mackerel and a sesame cracker with avocado. The flavours of each of the small bites were delicate and combined well. It was interesting presentation, we were given a skewer to help eat the piping hot potato puff, which was very thoughtful. However, the sesame cracker with avocado foam was quite difficult to eat. The round cracker was sitting atop the foam, so you had to use the cracker to scoop up the avocado and it became quite messy.

Vegetable was the focus of our first course which was sautéed pleurae and trumpet mushrooms combined with a walnut sauce with milk coffee foam. A slow cooked egg was the centrepiece of the dish, and once the yolk was pierced and mixed in with the light sauce, a type of alchemy occurred to deliver a wonderful dish. There was a little saltiness from the sautéed mushrooms that provided a little chewy texture in the otherwise light and foamy sauce. The egg yolk-infused sauce was creamy and rich with a coffee undertone, the flavour sitting on the palate well after the last bite.

A French oyster was next which was presented with a charcoal granita consisting of tarragon, lemon and vodka. Simply presented on three upturned oyster shells, the plump Gillardeau oyster was thoughtfully sliced in two, so you could savour the taste of the creamy oyster with the accompanying granita. The salinity level of the oyster was medium, so there was a beautiful taste of the sea, without the unnecessary saltiness that would have confused against the lemon and tarragon. Simple and super tasty, I would have loved a couple of dozen to snack on.

Our first two courses had been vegetable and seafood and interestingly our third dish was a combination of the two. A deep bowl was presented with shaved two tone cauliflower with lightly cooked clams with garlic oil and chives. Our waiter presented the bowls before pouring a creamy cauliflower soup over the lot, with the pink hue of the cauliflower floating to the top. The velvety cauliflower soup was quite light and well seasoned, but the best trick of all was the contrasting flavours and textures of the variants of cauliflower. I really appreciated the hits of salty clam interspersed within the soup, like little jackpots of flavours once in a while.

It seems like the two most common ingredients used in French restaurants are truffle and foie gras, with the latter being the key ingredient for our next course. So far, our courses had been quite pretty, as well as very tasty, but our foie gras dish looked messy by contrast. Hidden beneath a steamed spinach leaf, the foie gras was sadly out of sight. A mint sauce and grapefruit zest finished off the presentation along with a smattering of what looked to be dehydrated spinach dust. The flavours were well balanced and while the dish looked too green, the creamy foie gras was the dominant flavour on the plate.

The fish course consisted of a fillet of pollack with a vanilla and lemon accented celeriac puree and was the biggest letdown of the evening for me. My pollack was overcooked and texturally was just not right, perhaps made worse by being wrapped in a thin slice of celeriac. A well cooked piece of pollack should have a slightly firm texture but I found the Akrame version to be quite 'mushy'. Personally, I've never been a fan of including vanilla with a celeriac puree, it just comes out as an overly sweet mess and that was my feeling after consuming the dish. If there had been more of a contrasting lemon flavour to soften the sweetness, then perhaps it may have been OK.

I was so impressed with the palate cleanser that it will always hold a fond memory for me. We were given a frozen mojito, like a granita, but the memorable component was the ice glass that the mojito was presented in. Yep, it was a shot glass consisted of ice, with the granita sitting in the middle, fresh and inventive, it was the perfect palate cleanser.

There was a choice of options for main, either beef or pigeon. The girl went with the smoked pigeon, which in hindsight may have been the better option. The signature dish was a breast of pigeon presented in a smoking bowl, with pine and pistachio used as the smoking base. The breast was transferred to a plate with sliced of asparagus and a tasty jus. The smoking process had delivered a wonderfully full flavoured bird, with a crispy skin that had been seasoned perfectly. The bird was cooked exquisitely and married well with the slightly astringent asparagus.

While the girls pigeon dish was superb, my USDA grade fillet of beef was no slouch either! The small piece of beef was cooked a perfect medium rare and was topped with a cocoa butter and foie gras sauce and crowned with a slice of burnt leek. I loved the presentation of the dish, the wavy black bowl helping to accentuate the colours of the dish. The beef had a very distinct barbecue and charcoal flavour that could have been quite harsh if it wasn't for the sweet and oh-so-decedant butter and foie gras sauce. My only gripe was that the piece of beef was quite small, I'd have appreciated the beef being a little larger.

I've never been a fan of the degustation cheese course, and normally will ask for an alternative, but for some reason I didn't ask at Akrame. We were given a really interesting dish of thin layers of comte cheese, alternating with incredibly thin layers of mushroom, which was then bathed in a mushroom broth. The broth itself was quite tepid and hardly tasted of mushroom at all, but when you mixed the cheese with the mushroom, the dish came alive. Strong flavours overtook the tepid taste of the broth, it was interesting indeed. To this moment, I'm still not sure if I loved it, or loathed it!

Dessert was really interesting, instead of just a single bowl of pudding, we received a trio of dishes that all related to each other incredibly well. Each dish was based on a summer fruit, which admittedly was a little weird in the middle of winter, and they each built on the last. The first was a passionfruit opaline and accompanied by white chocolate and Jerusalem artichoke mousse. It was delivered with a mango soup with tapioca and a coconut sorbet, with the trio completed with fresh pineapple with a dill flavoured yoghurt. I have to say that these three dessert components would have been sensational in the middle of summer, but while nice, contextually, they were just not right. I think a hearty winter dish would have gone down well, or even better, a perfect soufflé would have finished the meal on a real high.

The meal finished up with a specially wrapped bar of dark chocolate that had been infused with sea salt, and a couple of little meringue bites. The chocolate bar wrapped in the distinct Akrame logo and clearly to be taken home as a reminder of the meal.

There were a couple of things that really excited me about our Akrame meal, but equally, there were a number of the dishes that were just not quite right, that upon reflection, impacted my overall impression of the meal. We were both impressed with most of the dishes and the flow, but what was really great was the impressive service. Each of the wait staff were dressed in impressive black suits, fitting the minimalist feel of the restaurant, and each were well attuned to the needs of the dining guests.

It's clear that Chef Akrame is the head chef of the Hong Kong Akrame, even in absentia, as I have not been able to find out any details about the local head chef. It's an interesting approach for a chef who has clearly stated that he prefers to work our of his Paris restaurant 'because this is my baby'. Preferring to spend time in France and developing concepts and training chefs to work in his outlets, it's a model that I'm not 100% convinced about. If Chef Akrame is to build a global empire, which seems to be in his thinking, then it will be a great idea to build the reputation of his local head chefs as well.

We enjoyed our Akrame meal, which was admittedly quite different from your traditional and often rich and sauce heavy French meals. Chef Akrame seems to take a slightly lighter touch to his meals, which in some respects reminds of northern European styles. From a value viewpoint, the tasting menu is quite reasonably priced. Akrame is well worth checking out.

@FoodMeUpScotty

From interesting highs of the cauliflower and clam dish

To the low of the pollock and vanilla celeriac puree

Akrame Paris has Two Michelin stars and the Hong Kong outlet has a single Michelin Star

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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細路女漫遊米芝蓮星級食府 2: 這裡吃的是混合不同味道食材所帶來的神奇化學作用吧！restaurant Akrame 是由法籍米芝蓮大廚Akrame Benallal由法國帶來香港的Fine Dining 新派法國菜餐廳，久仰大名，這天細路女終於能進一次大場面！這天到訪，坐進了房間內，享受獨立的私人空間，房間正正對住廚房，特意設計出從玻璃間之空間，能看到大廚聚精會神地為客人烹調的過程。餐廳的色調以黑白銀三色為主，擺設主張精簡，型格，簡約而且乾淨利落。Akrame 大廚本人不是經常在港，因此Akrame 安排了他的得意門生在這裡繼續為大家帶來它的獨特法國菜意念，而大家都意想不到Liz ，這位得意門生竟然是一位來自法國的廿十多歲女生，和這位可愛女生交談過，她真的是對烹飪很有熱誠而且天份，而且性格很開朗有禮，怪不得年齡輕輕就能身負重任，遠從法國而來打點香港的restaurant Akrame 啊！點了香檳，但忘了拍照，好像是叫Delamotte , 反正要來就問問在場的品酒師/經理，他們的經驗一定可以安排好吧！這裡有Salon 和crystal 兩個很值得大家品嘗的香檳品牌啊！第一次吃法國菜

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細路女漫遊米芝蓮星級食府 2: 這裡吃的是混合不同味道食材所帶來的神奇化學作用吧！
restaurant Akrame 是由法籍米芝蓮大廚Akrame Benallal由法國帶來香港的Fine Dining 新派法國菜餐廳，久仰大名，這天細路女終於能進一次大場面！

這天到訪，坐進了房間內，享受獨立的私人空間，房間正正對住廚房，特意設計出從玻璃間之空間，能看到大廚聚精會神地為客人烹調的過程。

餐廳的色調以黑白銀三色為主，擺設主張精簡，型格，簡約而且乾淨利落。
Akrame 大廚本人不是經常在港，因此Akrame 安排了他的得意門生在這裡繼續為大家帶來它的獨特法國菜意念，而大家都意想不到Liz ，這位得意門生竟然是一位來自法國的廿十多歲女生，和這位可愛女生交談過，她真的是對烹飪很有熱誠而且天份，而且性格很開朗有禮，怪不得年齡輕輕就能身負重任，遠從法國而來打點香港的restaurant Akrame 啊！

點了香檳，但忘了拍照，好像是叫Delamotte , 反正要來就問問在場的品酒師/經理，他們的經驗一定可以安排好吧！這裡有Salon 和crystal 兩個很值得大家品嘗的香檳品牌啊！
第一次吃法國菜聽說法國菜一吃就幾小時，實在有點緊張，因為細路女我係好容易肚餓架！

先吃點面包頂頂肚吧，面包有兩種，説不上有特別，但特別在那個新鮮製的牛油，牛油味清香，鹽味輕怡，質感很輕柔，面包頓時只是避免我一口吃掉牛油而嚇壞人的工具而已。

先來了精緻的餐前小食"The Peking At"，牛肉配薯蓉球, 煙鰻魚配墨汁薄脆，墨西哥餅配牛油果醬

精美細緻，薯蓉球和牛肉本身是絕配不多説，煙鰻魚比較有鹹鮮配上香脆墨汁薄脆，可口快樂

前菜是Sautéed pleurote & trumpet mushrooms combined with walnut sauce and milk coffee foam and topped with egg yolk

簡單點，在Akrame 吃的大概是看他們如何把截然不同質感和味道的食材融合，然後獲得這種完美的平衡口感的鬼斧神工吧，磨菇，雞蛋，咖啡，果仁？你能吿訴我應如果結合成為一個菜嗎？

原來咖啡泡沫把磨菇的味道提升，配上鮮蛋黃混合令質感更滑，果仁提升了整道菜的質感，而菜式最可愛的地方是，廚師為你準備了神奇的材料，但口感成功與否是在你夠不夠仔細的混合你面前的這個食物藝術品！

第一道主菜先是First course:魚：cod fish with celeriac , vanilla and lemon .

用上菜頭包住新鮮鱈魚，配上vanilla 汁，和一點看似不起眼卻是神點的檸汁，點綴香滑薯蓉，味道清新，清新香味滲透整整個口腔！魚肉結實充滿質感！

第一道主菜吃完後先來個間場間場呢就係一個我最鍾意嘅mojito sorbet
用上冰杯裝住，很青新的沙冰程小啫哩點配上酒香，喂迎接下一個會冮菜做好準備！

第二道是鴨胸 Duck breast with Jerusalem Artichoke and figs .

特製嘅煮法令到鴨胸嫩滑無比，肉汁封在肉內，口感很好，記得吃時要混合所有的配料，就是享受美食的重點，每一口配上香脆的無花果片和洋姜及鮮製無花果醬，第一次吃鴨胸如吃蔬菜一樣清新，平衡了我的罪惡感！
正常的情況下晚餐大致上應該要吃甜點，但是由於太好吃的關係，而且細路女當天胃口太好，就加點了一個令我印象深刻的主菜

就是這個磨菇，芝士，磨菇湯

薄薄的磨菇和芝士層層交融，在吃前一刻倒入香味濃郁的磨菇湯，温度把磨菇片和芝士完美融和，細緻的做法，把向來已知的完美配搭再推上更高層次，味道和視覺都滿足上！

完美的晚餐接近尾声，最後到了甜品了

甜品三重奏有pineapple with yogurt in lime sauce. White chocolate mousse 和Akrame 楊枝甘露

點內最受歡迎的pineapple with yogurt in lime 口感清新，yogurt 輕怡和忌廉一樣可口，白朱古力Mousse 香滑細膩，但最吸引我的卻是這個芒果西米，香軟有質感
大概Akrame 的魅力不是如何把已知的菜色煮得出神入化，而且還食家忘掉故有的食材配搭，重新一次感受不同食材的混合化學作用，如人和人一樣，忘掉故有的定義，重新編排，把新的配搭混合出新體驗！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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小食：smoke rel 配薯蓉角，墨汁墨西哥餅同牛油果醬餅：薯蓉角鹹鮮精緻；墨西哥脆片配牛油果醬是簡單的美味。頭盤：wild mushroom mixed with egg York in coffee foam: 把旦汁混合所有配料，塗上微暖脆邊的麵包上，非常美味可口！濃厚的旦汁融合野茹香而粒狀的mushroom又帶有爽爽的口感,而coffee foam 帶出絲滑的感覺。First course:魚：清新的cod 配他他sauce，魚肉嫩滑，淡淡然的味道加D醒胃他他sauce, 簡單得來都幾好味。煎鴨胸：超級嫩滑，一切就滲出肉汁，薄薄的脆皮沒有厚厚的肥膏，鮮肉加上脆口的無花果片和無花果醬汁，中和了肉食的油膩感，增加了囗感和味道的層次。煎豬柳配椰菜卷，單食豬柳有點乏味，但配合已調味的椰菜和畫龍點睛的yoghurt , 複雜的美味：是肉味和菜蔬味的角力。甜品是chocolate rivoli with raspberry ice cream 同pineapple with yoghurt in lime sauce. 半溶的朱古力脆角：濃厚的朱古力溶漿混合酸酸的raspberry ic

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小食：smoke rel 配薯蓉角，墨汁墨西哥餅同牛油果醬餅：薯蓉角鹹鮮精緻；墨西哥脆片配牛油果醬是簡單的美味。

頭盤：wild mushroom mixed with egg York in coffee foam: 把旦汁混合所有配料，塗上微暖
脆邊的麵包上，非常美味可口！濃厚的旦汁融合野茹香而粒狀的mushroom又帶有爽爽的口感,而coffee foam 帶出絲滑的感覺。

First course:魚：清新的cod 配他他sauce，魚肉嫩滑，淡淡然的味道加D醒胃他他sauce, 簡單得來都幾好味。

煎鴨胸：超級嫩滑，一切就滲出肉汁，薄薄的脆皮沒有厚厚的肥膏，鮮肉加上脆口的無花果片和無花果醬汁，中和了肉食的油膩感，增加了囗感和味道的層次。

煎豬柳配椰菜卷，單食豬柳有點乏味，但配合已調味的椰菜和畫龍點睛的yoghurt , 複雜的美味：是肉味和菜蔬味的角力。

甜品是chocolate rivoli with raspberry ice cream 同pineapple with yoghurt in lime sauce. 半溶的朱古力脆角：濃厚的朱古力溶漿混合酸酸的raspberry ice cream ，甜中帶酸，是好好的balance. ;吃一口fresh pineapple yogurt ，清一清味蕾，又再食一口微暖的rivoli; 冰火感覺，回味無窮！大滿足！

Raspberry ice cream, chocolate rivoli and pineapple with yoghurt

另外order 左cappincino, 咖啡非常幼滑細膩！讚！

Compare caprice, Joel Robuchon 同8 1/2 otto, 這間價格性能比絶對比其他幾間高，是意想不到的驚喜！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2015-11-28

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4

我家的寶貝妹妹生日，做家姐的我約了爆忙的她前來Akrame吃晚飯慶祝生日。妹妹偏好西餐，於是便選了來這間modern西餐廳，希望兩姊妹可共渡一個開心滿足的晚上。先講座位安排，Akrame安排我坐係近門口位置，我當時見到裡面有好多吉枱(只得兩枱客)，我無向佢地要求坐入內係因為我以為佢地fully booked，加上我只於幾日前訂位，認為佢地唔帶我入去坐係有原因的。食到最後，都無見到再有預約食客到達，反而walk in的一班外藉人仕可任坐。真心唔明點解要比個門口位我，個位仲要係出風位，好嘈同間中有煙味。算，講番食物，我要了6-course menu ($998)，妹妹要了4-course menu ($788)。先來用碗上的餐前小食"The Peking At"，碗蓋上放了一塊鹹鹹地的魷魚薄脆，上面放了一塊煙薰味好突出嘅Herring魚。味道幾好，不過橙色的醬汁好酸，唔點好過點。碗內係一舊炸薯球，上面有塊Smoke Beef，鹹香精緻，係OK，但far from being impressive。這裡的Vegetal Course有芝士葫蘆瓜、蛋黄、馬鞭草花泡沫，撈埋食好香Parmesan

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我家的寶貝妹妹生日，做家姐的我約了爆忙的她前來Akrame吃晚飯慶祝生日。妹妹偏好西餐，於是便選了來這間modern西餐廳，希望兩姊妹可共渡一個開心滿足的晚上。先講座位安排，Akrame安排我坐係近門口位置，我當時見到裡面有好多吉枱(只得兩枱客)，我無向佢地要求坐入內係因為我以為佢地fully booked，加上我只於幾日前訂位，認為佢地唔帶我入去坐係有原因的。食到最後，都無見到再有預約食客到達，反而walk in的一班外藉人仕可任坐。真心唔明點解要比個門口位我，個位仲要係出風位，好嘈同間中有煙味。

算，講番食物，我要了6-course menu ($998)，妹妹要了4-course menu ($788)。先來用碗上的餐前小食"The Peking At"，碗蓋上放了一塊鹹鹹地的魷魚薄脆，上面放了一塊煙薰味好突出嘅Herring魚。味道幾好，不過橙色的醬汁好酸，唔點好過點。

碗內係一舊炸薯球，上面有塊Smoke Beef，鹹香精緻，係OK，但far from being impressive。

這裡的Vegetal Course有芝士葫蘆瓜、蛋黄、馬鞭草花泡沫，撈埋食好香Parmesan芝士味，不錯，比剛才的餐前小食好啲啲。

Shell Course採用了享負盛名的石蠔gillardeau，先講係蠔上面嗰塊cracker。Cracker上面有芝士，芝士上面有啲酸到無朋友的Lemon sauce，阿妹唔怕酸，所以比哂佢食。妹妹食開生蠔，佢話覺得件蠔唔算超新鮮，蠔上面綠色嘅Mint Jelly同飛魚子令到件事好鹹。

我地唔食cheese，所以其中一個course改做Crab consomme。個清湯內有蟹肉、牛油果同埋芝士醬，先試蟹肉，食唔到蟹肉的鮮味因為啲肉唔知比啲乜嘢醃到酸酸地。個湯亦偏酸，灰色的芝士醬也是酸的。只有牛油果有番牛油果味。這清湯我不懂欣賞。

Sailor Course係煎海鱸魚，魚肉嫩滑，係魚上紅色的是蘿白片。醬汁係南瓜及金橘醬。南瓜不錯，金橘又係好酸。其實我唔係好明點解每度菜都總係帶有酸味。

妹妹不吃魚，於是轉了煎鵝肝，鵝肝煎得火喉剛好，不過份油膩，碟底是之前的Parmasen葫蘆瓜。味道OK，只欠缺驚喜。

Mojito Sorbet用冰造的shooter杯裝住，食到尾有少少酒味，賣相同味道都不錯。

Sorbet cup made from ice

Meat Course 妹妹選了牛肉，我選了乳鴿。妹妹的牛肉賣相好artistic，個sauce係用鵝肝同大蒜造成，同Medium Rare的牛扒好配合。妹妹話個烤大葱都幾香，比之前嗰幾度菜好好多。

Meat Course - Beef

我的乳鴿非常非常非常出色，上枱時聞到好香smoke leaves的味道，件乳鴒份量好細，對男仕嚟講真係兩啖已食完。乳鴿肉質超嫩，乳鴿味好濃烈，好食到停唔到口。伴碟有啲炸雅枝竹，略嫌不夠脆。整體上，這裡的Main Course頗出色。

Meat Course - Pigeon

Meat Course - Pigeon

Meat Course - Pigeon

甜品有3款，份量頗多，不過個presentation令人極為失望，我仲意為自已食緊韓國菜。

Sweetness Course

味道較好及特別的是這黑朱古力雲吞及雪糕。Dark Chocolate Ravioli 幾有諗頭，外層是薄薄的黑朱古力蛋糕，內裡是黑朱古力mousse，好吃。個雪糕Menu上說是Raspberry，不過我點食都覺得佢似紅菜頭的味道。

Dessert - Choc Ravioli

乳酪雪糕味道好啖，不能單獨吃，同啲菠蘿一齊食就還可以。廚師係雪糕度加左啲香草，令件事有濃濃的草青味，整體上不是我杯茶。

Dessert - Pinapple

白朱古力mousse不滑，朱古力不太濃烈。無論賣相或味道都不能令人回味的一度甜點。

Dessert - White Chocolate Mousse

妹妹生日，當然叫Akrame準備蠟燭給她許願啦！

Sea Salt chocolate

Akarme的海鹽黑朱古力bar都幾特別，起碼有些少新意。朱古力texture夠滑，Sea Salt夠鹹，不過都唔係太好吃。吃不完，帶番屋企比爸爸吃，吃罷，整咗個ugly face比我，oops...

Sea Salt Chocolate

門口有個露天位，幾靚。Akrame除左seating上的安排令我有些少微言之外，其實當晚也發生了小插曲。由於我同妹妹都有改menu，同埋我地食不同course的menu，所以我係侍應上菜時都有些少混淆。當侍應為我端上Crab consomme時，我問了cool cool地的他，點解妹妹無嘅？他cool爆的回應令我覺得自已好似做錯事咁。高傲同高級其實是兩碼子的事。請不要誤會，他並非無禮，只是不親切地指出我的思緒不夠清晰罷了。

我和妹妹就係坐係呢個位對面，除非Akrame想給予極多空間比客人，如果唔係，我始終都唔明點解會有這樣的安排。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2015-11-23

用餐途徑

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人均消費

$1000 (晚餐)

慶祝紀念

生日

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CowCow Ling

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今日老公接食lunch, 去米芝蓮餐廳試試，餐廳環境不錯，服務態度一流。首先這間餐廳是沒有餐單，只有3courses(頭盆、主菜、甜品), 4 courses (多咗個魚), 6 courses (多咗seafood and cheese)可選，等厨師發板, 我們選了3courses。由頭盆至甜品都是黑色和綠色為主調，顏色配搭沉悶，沒有法式Food Art可見；味道清淡，沒有令人一試難忘菜式，叫人失望

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今日老公接食lunch, 去米芝蓮餐廳試試，餐廳環境不錯，服務態度一流。
首先這間餐廳是沒有餐單，只有3courses(頭盆、主菜、甜品), 4 courses (多咗個魚), 6 courses (多咗seafood and cheese)可選，等厨師發板, 我們選了3courses。由頭盆至甜品都是黑色和綠色為主調，顏色配搭沉悶，沒有法式Food Art可見；味道清淡，沒有令人一試難忘菜式，叫人失望

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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味道

環境

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抵食

用餐途徑

堂食

人均消費

$400 (午餐)

maryking

等級2

7

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我的優質下午－船街的米芝蓮星級餐廳Akrame簡單而美味！這是我跟友人對這餐廳的評語。最近吃了很多分子料理，及佈置得像幅畫的美食。反璞歸真，發覺這裡平易近人的簡單食物十分窩心，原來餐廳及食物不「扮嘢」，食客也添了一份自在。這裡沒有菜單，訂位時須告訴餐廳你有什麼東西不吃。點餐時，只需選擇要三、四抑或六道菜，其他的，便由廚師發辦了。這天的頭盤，像個迷你早餐。是煮得半溶的炒蛋，內藏煎香了的火腿，再在上面灑上咖啡味的麵包脆脆。上菜時，滿桌的咖啡味已令人精神一振，感受一新。吃下肚子，有多重口感，先是咖啡餅粒的脆，然後是蛋汁的滑，最後是火腿的咬口。味道不花巧，十分「腿蛋」，感覺就是早餐的味道濃縮在一口當中，很有趣的經驗。主菜是香煎鴿脯，配西洋菜汁及露荀。鴿脯處理得十分嫩滑，並煎得微焦，鴿香四溢，配上翠綠的菜汁同吃，味道清新，絕不油膩，非常適合夏日享用。甜點是雪糕和雜莓，分成兩碟上桌，令人感到吃完一碟仍有一碟，十分驚喜。雜莓配上乳酪及紅菜頭脆脆同吃，色味俱佳。雪糕配巧克力杏仁粒脆片，像小時候吃的脆皮甜筒味道，簡單味美。Petite four是檸檬蛋白，法式小蛋糕和店家自製的巧克力。這巧克力一大排像吉

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我的優質下午－船街的米芝蓮星級餐廳Akrame
簡單而美味！這是我跟友人對這餐廳的評語。
最近吃了很多分子料理，及佈置得像幅畫的美食。反璞歸真，發覺這裡平易近人的簡單食物十分窩心，原來餐廳及食物不「扮嘢」，食客也添了一份自在。
這裡沒有菜單，訂位時須告訴餐廳你有什麼東西不吃。點餐時，只需選擇要三、四抑或六道菜，其他的，便由廚師發辦了。
這天的頭盤，像個迷你早餐。是煮得半溶的炒蛋，內藏煎香了的火腿，再在上面灑上咖啡味的麵包脆脆。上菜時，滿桌的咖啡味已令人精神一振，感受一新。吃下肚子，有多重口感，先是咖啡餅粒的脆，然後是蛋汁的滑，最後是火腿的咬口。味道不花巧，十分「腿蛋」，感覺就是早餐的味道濃縮在一口當中，很有趣的經驗。
主菜是香煎鴿脯，配西洋菜汁及露荀。鴿脯處理得十分嫩滑，並煎得微焦，鴿香四溢，配上翠綠的菜汁同吃，味道清新，絕不油膩，非常適合夏日享用。
甜點是雪糕和雜莓，分成兩碟上桌，令人感到吃完一碟仍有一碟，十分驚喜。雜莓配上乳酪及紅菜頭脆脆同吃，色味俱佳。雪糕配巧克力杏仁粒脆片，像小時候吃的脆皮甜筒味道，簡單味美。
Petite four是檸檬蛋白，法式小蛋糕和店家自製的巧克力。這巧克力一大排像吉百利般，我們都吃不完要打包拿回家。
又吃又拿紀念品。埋單找數，盛惠$280再加一，十分公道的價錢。我會再來的！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2015-06-16

用餐途徑

堂食

人均消費

$300 (午餐)

食神歸位

等級4

926

107

月初有幸拜訪過米芝蓮大師 Akrame Benallal 在船街的新店 Atelier Vivanda，感覺還有些意猶未盡，因此相隔只有兩星期，便決定到這位星級廚師旗下的另一寵兒 Restaurant Akrame 走一趟。這次是餐廳摘下一星之後個人的首次到訪，心情特別期待。只可惜時間往往是人類最大的敵人，今日下午的重要會議如箭在弦，看看手錶原來只有四十五分鐘左右用膳，於是亦沒有花費太多時間，急不及待地點了最低消費的三道菜套餐便算。侍應得知時間的緊迫，但亦表現得不慌不忙，經過一番打點和跟廚房打個招呼之後，很快廚師敬菜已經火速登場。Chef Benallal 向來擅於配搭食材，這份天賦的才華令他的菜式更有新意，更與眾不同。創新的食材配搭早在廚師敬菜裡經已先睹為快，辣根醬啫喱加上窩筍和紅桑子的小餅 (左) 跟迷你墨魚汁芝士醬三文治 (右) ，味道清新，另外當然不少得大廚的招牌橄欖乳酪脆片。期待的前菜終於出現，外表普通的煙 haddock 魚配上一個樣似玉米粥的物體和咖啡沙巴翁，賣相平平，但味道卻能在平凡中盡顯不平凡，不錯 (3.5/5分)。主菜點來香煎法國乳鴿伴青露筍，菜式配以一個精彩的西

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月初有幸拜訪過米芝蓮大師 Akrame Benallal 在船街的新店 Atelier Vivanda，感覺還有些意猶未盡，因此相隔只有兩星期，便決定到這位星級廚師旗下的另一寵兒 Restaurant Akrame 走一趟。這次是餐廳摘下一星之後個人的首次到訪，心情特別期待。

只可惜時間往往是人類最大的敵人，今日下午的重要會議如箭在弦，看看手錶原來只有四十五分鐘左右用膳，於是亦沒有花費太多時間，急不及待地點了最低消費的三道菜套餐便算。

侍應得知時間的緊迫，但亦表現得不慌不忙，經過一番打點和跟廚房打個招呼之後，很快廚師敬菜已經火速登場。

Chef Benallal 向來擅於配搭食材，這份天賦的才華令他的菜式更有新意，更與眾不同。創新的食材配搭早在廚師敬菜裡經已先睹為快，辣根醬啫喱加上窩筍和紅桑子的小餅 (左) 跟迷你墨魚汁芝士醬三文治 (右) ，味道清新，另外當然不少得大廚的招牌橄欖乳酪脆片。

期待的前菜終於出現，外表普通的煙 haddock 魚配上一個樣似玉米粥的物體和咖啡沙巴翁，賣相平平，但味道卻能在平凡中盡顯不平凡，不錯 (3.5/5分)。

Smoked haddock, polenta, coffee sabayon

主菜點來香煎法國乳鴿伴青露筍，菜式配以一個精彩的西洋菜和薄荷醬汁。鴿肉的肉質嫩滑，肉味濃郁，加上西洋菜和薄荷汁，更加齒頰留香，非常好吃 (4.5/5分)！

香煎法國乳鴿伴青露筍

一邊吃乳鴿，一邊看着手錶，原來兩道菜加廚師敬菜一共只花了不足二十分鐘，廚師們果然將時間掌握得恰到好處，實在是居功至偉。

就在此刻，貪心的我忽然在想，如果可追加一道菜的話，豈不是會令這頓豐富的午餐更為圓滿？於是馬上跟侍應表明心迹，最後得到廚房的綠燈之後，加插的一道主菜亦在瞬間登場。

自問並非魚類菜式的愛好者，但這道海鱸魚的確做得相當出色。海鱸魚經過慢煮烹調後，似乎再輕輕地香煎，最後在面頭舖上一層「炭牛油」後整道菜式終告完成。

慢煮海鱸魚

海鱸魚入口爽甜，肉質亦十分幼細，配搭了烏卒卒的「炭牛油」之後，鮮味明顯提升不少。特別喜歡頭層少許的焦糖檸檬皮，酸酸甜甜的味道使魚肉吃起來份外有層次，整頓午餐最突出的一道菜絕對當之無愧 (5/5分)。

跟慢煮海鱸魚同時出場的還有這款甘筍蓉配鯷魚。很喜歡鯷魚的鹹香跟清甜的甘筍蓉近乎完美的配搭，兩者相輔相成，口感獨特且富新鮮感。

甘筍蓉配鯷魚

還在回味之前兩道菜之際，兩款小甜品已經準備就緒。第一款是雜莓加乳酪，旁邊再灑上紅莓味的小冰粒。這款甜品的味道雖不算出眾，但對清新味蕾卻大有幫助 (3/5分)。

之後的泡芙雪糕明顯才是主角。跟據侍應的介紹，廚師特意將新鮮的泡芙打成忌廉狀，再跟奶混和做成雪糕，設計果然別具心思。

這道甜品入口雖沒有泡芙的口感，但味道卻百份百酷似在泡芙一樣，感覺相當特別 (4/5分)。

一輪精彩的菜式過後，還有簡單的 petite four 為美妙的味覺旅程完滿謝幕。看看手錶，剛剛好是四十五分鐘！

可能因為菜式設計得同樣前衞的原故，自己往往都不自覺地將 Restaurant Akrame 和 Serge et Le Phoque 放在同一級別。但經過這次的體驗之後，雙方明顯高下立見，Restaurant Akrame 絕對高出一班。

特別要一讚餐廳「台前幕後」由侍應以至廚師的努力，在四十五分鐘內成功送上一份如此高質素的午餐。相信在不久的將來，餐廳大有機會取代 The Principal 成為筆者在灣仔至愛的西餐廳。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2015-06-12

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$380 (午餐)

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Elaine項項

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Le French Gourmay進入五月就是美食與藝術的大盛典美食美酒舞蹈歌劇度假這也是迎接酷夏前最棒的月份呀如果不會說法文C’est La vie (生活就是如此)定也是常常聽到吧？現在不如再加上這一句en Mai fait ce qu’il the plait !五月做想做的事！說回美食主題每年的重點都會在法國不同的省份而今年就是南部的庇里牛斯Midi-Pyrenees看看米其林二星餐廳Akrame的五月限定餐單價位：午餐 3道菜 HKD280+/位 (+ 代表另加10%服務費)4道菜 HKD380+/位6道菜 HKD580+/位晚餐 4道菜HKD 888+/位6道菜HKD1,098+/位8道菜HKD1,398+/位供應時間：至5月31日第一道已驚艷水煮鵝肝配紅菜頭及白醋清湯搭配金橘鵝肝Variation around Foie grasPoached / beetroot & xeres vinegar consomméRoyale / Kumquat配酒是Château Bouscasse Brumaire Pacherenc du Vic Bilh 2

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Le French Gourmay

進入五月就是美食與藝術的大盛典
美食美酒舞蹈歌劇度假
這也是迎接酷夏前最棒的月份呀
如果不會說法文
C’est La vie (生活就是如此)定也是常常聽到吧？
現在不如再加上這一句
en Mai fait ce qu’il the plait !
五月做想做的事！

說回美食主題
每年的重點都會在法國不同的省份
而今年就是南部的庇里牛斯Midi-Pyrenees
看看米其林二星餐廳Akrame的五月限定餐單
價位：午餐 3道菜 HKD280+/位 (+ 代表另加10%服務費)
4道菜 HKD380+/位
6道菜 HKD580+/位
晚餐 4道菜HKD 888+/位
6道菜HKD1,098+/位
8道菜HKD1,398+/位
供應時間：至5月31日
第一道已驚艷
水煮鵝肝配紅菜頭及白醋清湯搭配金橘鵝肝
Variation around Foie gras
Poached / beetroot & xeres vinegar consommé
Royale / Kumquat
配酒是Château Bouscasse Brumaire Pacherenc du Vic Bilh 2007

早前也在紐約的Asiate 也提過梅酒與鵝肝的有趣搭檔
而這一次柔滑而潤口的甜酒也與鵝肝的油香一拍即合
輕柔的鵝肝慕斯層搭配了金橘jelly
而煮鵝肝則用菜葉包住淋上溫熱的清湯
很土的紅菜頭氣息帶著醋的酸度把豐滿的鵝肝表現的含蓄而嘖嘖回味
個性十足的好滋味
第二道：澳洲青口配青咖哩、芥末及咖啡醬
Australian mussels in green curry, with mustard and coffee emulsion

漂亮而飽滿的青口肉整齊的排列
鋪上咖啡香的慕斯泡泡
巧妙地是東南亞風情的青咖喱醬
去了腥氣又增加口感的層次也是精彩
讓人嘖嘖不已的第三道：龍蝦刺身配樟茶清湯青口及海苔
Raw Lobster / Mussel / Seaweed : instant cooking smoked tea
配酒是Brumont VDP Gros Manseng Sauvignon 2013

龍蝦刺身赤條條的擺在大茶壺裡
侍應熟稔的倒入熱乎乎的樟茶清湯
單是表演的過程就已賞心悅目
待悶了一陣再取出龍蝦肉變得更為鮮嫩多汁
再配上一支酸度適中的Sauvignon
口感玩味無可挑剔
第四道：香草鱸魚配棕牛油葉綠素
Seabass with fresh herbs / Brown buttered chlorophyll

烤制的鱸魚肉細嫩的很
面層塗了黃油乳酪吃起來就添加了不少豐腴
另外魚皮炸的輕脆搭配上菠菜蓉穩扎穩打的主菜
另外也嘗到了母親節當日限定的菜式
可可燻鴿脯配綠蘆筍及薄荷豆瓣菜醬汁
Cocoa Smoked Pigeon Breast, Green Asparagus, and Watercress mint coulis

熏制的鴿子肉鮮嫩也多汁單吃都已夠精彩
再帶上一絲可可的微醺
配一勺咬口藜麥飯
嚼勁與嫩滑的合奏好吃到停不住口
甜品前來點芝士吧
卡芒貝爾芝士配焦糖啤酒及茴香
Camembert / Beer caramel / cumin

芝士配上焦糖啤酒醬
有趣的是茴香粉的調和奶香味也立體了不少
甜點三重奏
Desserts trio
Vanilla & Tonka cream / lemon / olive oil
Chocolate Grand cru black rice
Almond icecream / Lemon granité

分別是：雲尼拿及香豆雪糕配檸檬及橄欖油
特濃巧克力配黑米
杏仁雪糕配檸檬冰沙
尾聲的茶點

鼓鼓的杏仁餅頗有空氣感記得要趁熱吃
另外還有店家自製的海鹽黑朱古力配上一杯咖啡再好不過了
已在wishing list呆了很久的Akrame
終於在法式五月有了首次的邂逅
恩實至名歸的米其林二星是本月最值得的等待

很快哦
他們也會在六月開幕另一家餐廳到時再見咯！
餐廳：Restaurant Akrame
電話：+852 2528 5068
地址：灣仔船街9號

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Fishball Siumai

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I paid a visit restaurant Akrame with a dear friend of mine last week to celebrate her return to Hong Kong after a year-long separation of working holiday in Australia. Located in Ship Street, there were so much hype and expectation of this modern Michelin one-star French restaurant as the area continues to thrive as a foodie destination.Everything was a mystery at first when we sat down as we weren’t given much details of the menu except to ask to choose between a four or six or eight course se

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I paid a visit restaurant Akrame with a dear friend of mine last week to celebrate her return to Hong Kong after a year-long separation of working holiday in Australia. Located in Ship Street, there were so much hype and expectation of this modern Michelin one-star French restaurant as the area continues to thrive as a foodie destination.
Everything was a mystery at first when we sat down as we weren’t given much details of the menu except to ask to choose between a four or six or eight course set dinner.

Parmesan cracker with squid ink and Olive and yoghurt with celtuce and horseradish

The staff arrived shortly with the starters. We commenced with a parmesan cracker with squid ink, followed by olive and yoghurt accompanied with celtuce and horseradish. The starters were about right and whetted our appetite for the meal to come.

Coming up next was the polenta served with haddock and coffee sabayon, and I think it was a delightful dish to follow; with an understated smokiness of the haddock in the creamy polenta, but not lost in the strong based coffee sabayon.

Gillardeau oyster

Next came the Gillardeau oyster. The oyster was served with green apple bits and strips of seaweed. The dish was a triumph with the right amount of creaminess complemented by the tartness of the granny smith apple.

Boston lobster with lentils and tarragon chantilly

The third course was Boston lobster with lentils and tarragon chantilly. The lobster was cooked with a hot consommé in front of us. The meat was succulent and easy to cut into with a bouncy texture.

Carrot arlequin

Seabass with charcoal butter

Seabass with charcoal butter and carrot arlequin was the next course. Covered with an edible charcoal-flavoured butter, the seabass has a slight aromatic resemblance of being grilled.

Yellow chicken with Vermouth

I chose the Chicken dish as my main. Complemented with vermouth and a filing potato mousse, the yellow chicken was slow cooked with a nice hint of light pink on the inside, and the outside a crispy crackling.

Cocoa-pigeon with asparagus and watercress coulis

My friend chose the cocoa-pigeon with asparagus and watercress coulis on the other hand. Infused with earthy hints of cocoa, my friend said it was one delicious meaty dish.

Chocolate mousse and green cardamom gelee

Cream cheese and red berries with beetroot granite

Surprise ice-cream

Dessert was a trio of chocolate mousse and green cardamom gelee, surprise ice-cream and the one that I liked the most, cream cheese and red berries sprinkled with beetroot granite. Just when you think that the meal was coming to an end, it gave us yet another surprise. The cream cheese and berries struck an impeccable balance between the sweet and savoury, finished with a touch of beetroot granite.
Ending the meal was a plate of petit four with lemon meringues, madeleines and a bar of sea salt dark chocolate, which was a lovely surprise!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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supersupergirl

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Akrame is a two-Michelin star restaurant in Paris that opened in Hong Kong in November 2013, since then it has gained one-Michelin star in Hong Kong within a year of opening.I was really lucky because not only did I get a chance to try Chef Akrame Benallal's summer degustation menu but I also got to meet him at the restaurant before his flight back to Paris.He was in Hong Kong from 22-24 April to personally unveil his creative summer degustation menu and set up his upcoming restaurant Atelier Vi

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Akrame is a two-Michelin star restaurant in Paris that opened in Hong Kong in November 2013, since then it has gained one-Michelin star in Hong Kong within a year of opening.

I was really lucky because not only did I get a chance to try Chef Akrame Benallal's summer degustation menu but I also got to meet him at the restaurant before his flight back to Paris.

He was in Hong Kong from 22-24 April to personally unveil his creative summer degustation menu and set up his upcoming restaurant Atelier Vivanda which is due to open in June!

The summer degustation menu was available for preview in April as posted on their FB which will be available for the whole month of June under Chef Jon Irwin's execution as 3, 4, and 6 courses for lunch; and 4, 6, and 8 courses for dinner.

On the back of the printed menu, I loved the way it was pictorially presented with how it is cooked and served.

I had six courses, which I thought was not going to be filling at the beginning but it turned out to be quite filling and the food was mind blowing.
Each course was exciting with an explosion of flavours and textures that is guaranteed to surprise you.
Started off with the amuse bouche, which was served by charming Akrame.

On the left was this light cheesy cracker made with squid ink, parmesian and smoked eel. The next piece in the middle had a stronger flavour of tart yoghurt and a burst of saltiness from the olive.
The final piece was celtuce which had a lovely crunch and a touch of sweetness from the raspberry.
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Haddock:

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The first course was Creamy Polenta with Smoked Haddock and Warm Coffee Mayonnaise which really took me by surprise because when coffee is used as a savoury ingredient it combines with the smoky taste of haddock really well and the silky polenta beneath it acted like a delicious mash.
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Pearl:

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The Gillardeau Oyster was topped with Seaweed Tartare, Citron and Granny Smith apples.
It was a nice burst of light and fruity flavours but the sharpness of the lemon flesh stood out the most and it was the reason I loved it because lemon juice and oysters go really well together.
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Surprise:
As a tea lover I was impressed because they bring out a glass teapot, place the raw lobster inside and put a tea strainer on top that contains Lapsang Souchong (which is a black tea from China) and pour French tarragon hot consomme into the teapot and poach it.

When it is poached, they placed the lobster on top of the red lentils and it is ready to eat.

The texture of the lobster was delicate and springy infused with a tarragon fragrance
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SAILOR

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This was the last seafood course which was seabass with Carrots Arlequin and Charcoal Butter.
I loved the way the seafood was covered in charcoal butter served with a side of carrots Arlequin that was topped with dreamy foam.

The seabass was silky and delicate which went perfectly well with the fine carrot puree that had a really velvety texture.
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Between the main course, there was a sorbet to refresh made with mandarin topped with campari jelly!

I thought the cylinder was edible but it was made of ice but still the idea is pretty cool and keeps the sorbet cold!

The mandarin sorbet was cooling with a slight bitterness.
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MEAT
When this course came, the waiter was holding a pot which contained a piece of pigeon buried in crushed cocoa beans which he carefully took out with food tweezers!!

I love cocoa beans because the scent is addictive and I wish they put some extra crushed cocoa beans on my plate too.Anyway, since this menu is available in June, I will probably come back for it and I was really glad the waitor recommended this to me because when pigeon is done the right way, it tastes so amazing.

The texture of the pigeon was soft and it tastes like duck and velvety liver with the odd crunch from the cocao beans.
There was watercress mint coulis which had this interesting bitter taste that brought out the sweetness of the pigeon.
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The dessert was a wonderful surprise because I got four items including the petit fours.
This is the moment you will feel the meal was totally worth it because they were not too sweet and it was a great dinner because from start to dessert it was all perfect!!

Cream Cheese and Red Berries topped with Beetroot Granite.
I had this first and it was light and summery with tart berries and cream cheese that tasted like yoghurt.

It was nice how they dusted it with beetroot granite and not something sweet.

Cylindrical Chocolate Mousse and Green Cardamom Gelée
The roll was really delicate with light dreamy chocolate mousse in the middle that was not too sweet and the cardamom jelly just gave it some sparkle in the taste.

Surprise Ice Cream (cream puff flavour)
By the time I got to the icecream I was feeling happy and guilty but the happiness continued because the icecream was good as well.
The cream puff icecream was interesting, it was delicate and not too sweet and you could taste blended cream puffs in the icecream!

Petit fours: Bar of chocolate:
The presentation itself is so classy because it is wrapped in foil with their logo and the chocolate can be taken home too.
It was chocolate with seasalt that was bold and I loved the salty taste that lingered.
I didn't finish it but it was nice that I could take a piece of that wonderful evening back home to savor and remember the wonderful meal when I eat the chocolate!

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Price info:
From 1 to 30 June 2015, restaurant Akrame's seasonal menu is priced at:
Lunch:
- 3-courses : HK$280;
4-courses : HK$380;
6-courses : HK$580
Dinner:
- 4-courses : HK$888;
6-courses : HK$1,098;
and 8-courses : HK$1,398

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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