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2015-05-08
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從巴黎走到亞洲，來到香港開設分店，為港人帶來正宗法式西冷牛扒體驗。餐廳秉承法國總店的原則-不設菜單點菜（除甜品外）及不設訂座，幸而這天友人先行到來，否則可能要撲空了。一走進餐廳，便見到法國靚仔水吧師傅，旁邊還有侍者在準備甜品，相當吸引。le “Relais de l’Entrecôte brought the French Bistro style to Hong Kong and set up its the one and only branch in Asia. Restaurant operates with the same principles – No Menu and No Reservation. So lucky that friends arrived early to get a table. As a new hit in town , it may not be easy yo get a table at night. Once entered the restaurant, a handsome bartender and servers prepari
le “Relais de l’Entrecôte brought the French Bistro style to Hong Kong and set up its the one and only branch in Asia. Restaurant operates with the same principles – No Menu and No Reservation. So lucky that friends arrived early to get a table. As a new hit in town , it may not be easy yo get a table at night. Once entered the restaurant, a handsome bartender and servers preparing the dessert was the first attraction.
甫坐下，侍者已送上麵包，由於不設菜單，只有沙律、牛扒和薯條，所以侍者接著便問我們的牛扒要煮至什麼程度。一向都食得比較嫩，所以便點了一份rare。After seated, the server quickly brought us some bread. Since there is no menu but salad, steak & fries, the server promptly asked us how we wanted the steak to be cooked and I ordered a set of rare.
Green salad with walnuts
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The green salad with walnuts was very refreshing with the mustard dressing.
侍者以銀盤分別盛著牛扒和薯條來到餐桌旁，先細心分好半份牛扒和薯條到碟上，再上菜。以餘下的半份則留在銀盤上，在蠟燭台上保溫。Server brought us the contre-fillet steak and fries in a sterling silver platter in order to keep the best temperature. Then server distributed half portion of steak and fries onto individual plate and served. The second half portion would be kept on the sliver platter with candle underneath.
這裡煮牛扒的溫度偏高，因此牛扒煮得略熟，大約變成了半生熟。牛扒採用USDA Prime ，食下去肉質甚有彈性。薯條鮮炸，新鮮又帶薯仔甜味，很不錯。Since the cooking temperature is relatively high, the steak was cooked to medium rare but still quite juicy. Restaurant uses USDA Prime steak which is one of the top quality steak in the world. Home-made fries was so fresh and with a bit of sweetness. Couldn’t stop myself from eating it!
le Vacherin d’ete
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The dessert menu is as attractive as the steak as there is a selection of around 20 desserts on the menu. Good to try some of them this night when we had quite a group of people. le Vacherin d’ete was one of the highlight here! With the red and white presentation, it looked so colorful and attractive.
Profiteroles au Chocolate
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Profiteroles au Chocolate would always come to your mind when you think about French dessert. The rich chocolate sauce gave a contrast to the cool puff. Awesome!
‘Relais’ Tulip
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Another attractive one, which is also my favorite is the ‘Relais’ Tulip. The cream and raspberry on top looked so adorable. Once you cut it opened, it’s filled with vanilla ice-cream!
Cheese Platter (Brie, Comte, Goat cheese, Blue cheese)
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Besides the above 3 desserts to recommend, cheese platter, crème brulèe and mont blanc were also quite delicious. The cheese platter, served with 4 different types of cheese, was a good match with the French Baguette. If you want to try more desserts, make sure to come with a group of friends!
Creme Brulee
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Mont Blanc
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