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2024-11-24
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法國海鹽烤牛骨髓配酸種麵包 -呢度菜比較特別，因為佢係用一啲好似蚊香嘅嘢一路燒住上碟。牛骨髓烤至金黃，搭配海鹽的鹹香。酸種麵包的酥脆外殼非常適合用來沾取骨髓。-嫩炒八抓魚 - 八抓魚肉鮮嫩，食落去好似係生嘅一樣，有檸檬汁點綴增添了酸味，使整道菜更加開胃。仲有車厘茄、橄欖、洋蔥陪襯。-黑松露薯蓉（v） - 薯蓉綿滑細膩，黑松露香氣彌漫，讓這道素食菜品更具奢華感。-法式燴羊肉 - 食到呢度真係有啲食唔到個羊肉，因為實在係太大份。今次呢個羊肉係超級腍。羊肉經過長時間燴煮，肉質軟嫩入味，湯汁醇厚，搭配時令蘿蔔粟米西蘭花。整體風味層次豐富，讓人感受到法國料理的精髓。杏脯撻配開心果雪葩 - 杏脯撻食落去嘅時候一啲都唔記得咗呢個係杏脯，第一次食杏脯撻。果香四溢，感覺有啲酸味，開心果雪葩就甜。感覺味道有層次。Today, I went to a restaurant in Sheung Wan with my friends for dinner, and I recorded some funny moments. You all can listen to it! 😂Frenc
法國海鹽烤牛骨髓配酸種麵包
-呢度菜比較特別，因為佢係用一啲好似蚊香嘅嘢一路燒住上碟。牛骨髓烤至金黃，搭配海鹽的鹹香。酸種麵包的酥脆外殼非常適合用來沾取骨髓。
-嫩炒八抓魚
- 八抓魚肉鮮嫩，食落去好似係生嘅一樣，有檸檬汁點綴增添了酸味，使整道菜更加開胃。仲有車厘茄、橄欖、洋蔥陪襯。
-黑松露薯蓉（v）
- 薯蓉綿滑細膩，黑松露香氣彌漫，讓這道素食菜品更具奢華感。
-法式燴羊肉
- 食到呢度真係有啲食唔到個羊肉，因為實在係太大份。今次呢個羊肉係超級腍。羊肉經過長時間燴煮，肉質軟嫩入味，湯汁醇厚，搭配時令蘿蔔粟米西蘭花。整體風味層次豐富，讓人感受到法國料理的精髓。
杏脯撻配開心果雪葩
- 杏脯撻食落去嘅時候一啲都唔記得咗呢個係杏脯，第一次食杏脯撻。果香四溢，感覺有啲酸味，開心果雪葩就甜。感覺味道有層次。
Today, I went to a restaurant in Sheung Wan with my friends for dinner, and I recorded some funny moments. You all can listen to it! 😂
French Sea Salt Baked Bone Marrow with Sourdough Bread
- The dish is quite special because it is served with something that looks like an incense stick burning on the plate. The bone marrow is baked to a golden brown and seasoned with sea salt, which adds a savory flavor. The crispy crust of the sourdough bread is perfect for dipping into the marrow.
Stir-fried Octopus
- The octopus is tender and tastes almost raw, drizzled with lemon juice that adds a nice acidity, making the dish more appetizing. It’s accompanied by cherry tomatoes, olives, and onions.
Black Truffle Mashed Potatoes (v)
- The mashed potatoes are creamy and delicate, with the aroma of black truffles wafting through, giving this vegetarian dish a luxurious touch.
French Braised Lamb
- At this point, I found it hard to finish the lamb because the portion was just too big. This lamb is incredibly tender. It has been braised for a long time, making the meat soft and flavorful, with a rich broth paired with seasonal radishes, corn, and broccoli. The overall flavor profile is rich and layered, allowing one to experience the essence of French cuisine.
Apricot Tart with Pistachio Sorbet
- When I tasted the apricot tart, I completely forgot it was made with apricots; it was my first time trying an apricot tart. The fruity aroma is abundant with a slight tartness, while the pistachio sorbet is sweet. The combination offers a layered flavor
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