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2017-08-06
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今次嚟到銅鑼灣嘅法國私房菜餐廳，早一晚book定位，員工仲wtsapp咗menu俾我哋睇定，搞到我哋前一晚就好期待啦😍.Appetizers🥗Potato Salad with Foir Gras Shaving簡簡單單嘅薯仔沙律配上鵝肝薄片，👩🏼覺得啱啱好，唔會太鹹，但👱🏾略嫌鵝肝醬嘅味道太淡.42°C Fresh Smoked salmon with smoked caviar依度嘅signature dish，用蘋果木煙薰新鮮嘅油浸三文魚及魚子醬兩分鐘🐟，隔離的骰嘅啫喱原來係蘋果汁，而碟上嘅就係紅菜頭汁，我哋都認為三文魚焗多陣會再香啲，但visually嚟講真係好正😍.Soup of the day甘荀湯🥕，好清甜，入面有chorizo同法國嘅海草samphire，Samphire好爽脆，依隻海草本身就帶有天然嘅鹹味，啲配料好夾好impressive.Mains🍝Slow cooked duck breast👩🏼就覺得鴨胸太韌，但平時食鴨胸都會覺得好油膩，係度配埋Puree食就無咁嘅感覺.Japanese Pine Leaf Crab Risotto側邊嘅係硯嘅泡沫，成個感覺幾f
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Appetizers🥗
Potato Salad with Foir Gras Shaving
簡簡單單嘅薯仔沙律配上鵝肝薄片，👩🏼覺得啱啱好，唔會太鹹，但👱🏾略嫌鵝肝醬嘅味道太淡
.
42°C Fresh Smoked salmon with smoked caviar
依度嘅signature dish，用蘋果木煙薰新鮮嘅油浸三文魚及魚子醬兩分鐘🐟，隔離的骰嘅啫喱原來係蘋果汁，而碟上嘅就係紅菜頭汁，我哋都認為三文魚焗多陣會再香啲，但visually嚟講真係好正😍
.
Soup of the day
甘荀湯🥕，好清甜，入面有chorizo同法國嘅海草samphire，Samphire好爽脆，依隻海草本身就帶有天然嘅鹹味，啲配料好夾好impressive
.
Mains🍝
Slow cooked duck breast
👩🏼就覺得鴨胸太韌，但平時食鴨胸都會覺得好油膩，係度配埋Puree食就無咁嘅感覺
.
Japanese Pine Leaf Crab Risotto
側邊嘅係硯嘅泡沫，成個感覺幾fresh，都好有海鮮嘅鮮味，但如果多啲蟹肉更加好，👱🏾就覺得成個配搭太健康，味道太淡，唔夠吸引
.
Desserts🍰
一個係Strawberry Tart，另一個係Coconuts Tart，兩個tart都好好味，椰子果個比較清，配少少熱情果就啱啱好😋，🍓果個撻底比較淋身，唔係平時食開好脆果啲，但係好鬆化，都好好味啊
.
依度環境一流，如果早啲book位，坐係窗邊，可以望晒維港嘅景色，夜晚嚟一定好正呀🎡🌃，但隔音比較差，略嫌嘈吵咗少少，如果隔離枱講野大聲少少，都會聽得好清楚
張貼
