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2010-02-18
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同男人慶祝我哋99日... 去咗Pierre! (小女子一直都萬分期待哩間餐廳 )we had a table by the window viewing ifc central pier and tst!正如王迪詩所講有view先有feel ma~未order之前, waiter 送上餐前小食+bread!bread wise 有 mini baguette 同埋 onion bread.onion bread 好好味! 好想要多個...但係又會太飽所以理智地無要~餐前小食有一籠點心: 魚蛋alike, 白菜 & gnocchi wrapped in roast beef我同男人掛住調情d entrees 好快到... then the waiter who speaks cantonese 就收o左個餐前小食... 我都無時間叫佢唔好,佢已經收o左... my entrees: La Pleine Mer ($520):-Crunchy artichoke, oyster, sea snails and murex; mackerel sauce -Sea bream tarta
we had a table by the window viewing ifc central pier and tst!
正如王迪詩所講有view先有feel ma~
未order之前, waiter 送上餐前小食+bread!
bread wise 有 mini baguette 同埋 onion bread.
onion bread 好好味! 好想要多個...但係又會太飽所以理智地無要~
餐前小食有一籠點心: 魚蛋alike, 白菜 & gnocchi wrapped in roast beef
我同男人掛住調情d entrees 好快到... then the waiter who speaks cantonese 就收o左個餐前小食... 我都無時間叫佢唔好,佢已經收o左...
my entrees: La Pleine Mer ($520):
-Crunchy artichoke, oyster, sea snails and murex; mackerel sauce
-Sea bream tartar, infusion froide dulce, celery remoulade and horseradish
-Haddock corolle, dices of braised turnip, Ribot milk
-Sea-urchin bisque thickened with potato, squid rings and cuttlefish brunoise
男人entrees之選: Le Saint-Pierre et les Saint-Jacques ($620) aka scallops:
-John Dory "garlic and spices", yoghurt with cardamom
-Roast scallop with clarified butter, almond and parmesan crust, red pepper confit
-Hudson raw vegetable soup
-Green and white quenelle
-Scallop and banana petals with lime
我好enjoy 每一道菜,真係有spice up d tastebuds! 男人o既 roast scallop最好食~
mon grand plat: Le Turbot ($660)
-Fillet poached in smoked milk with bay leaves; saffron basmati rice galette, leek fondue
-Fennel consomme, grated manchego and mimolette cheese
個turbot係我個晚o既highlight! 魚肉好滑,個sauce好creamy 又有d 香草味! 個portion o岩o岩好! 一多你就會膩...
however, the fennel consomme... TOTALLY NOT MY CUP OF TEA! 本來見到 manchego 同 mimolette 對眼閃閃發光!點知... 係jelly... the taste is not right... EWWW...
男人grand plats 之選: Le Biche ($680)
-Roast filet of venison (replaced by steak) with juniper, blackcurrant and red cabbage, pomme darphin
-Traditional civet; crosnes and grelot onions
-Foie gras tartlet with chocolate, walnut and endive salad
男人次次都食steak... 佢要medium and it's PERFECTO! The other two side dishes were just so-so...
Foie gras tartlet (Bo Innovation's one is much better! Apparently Shang Palace in Kowloon Shangrila has it too and my friend said it's even better than Bo Innovation~)
is a bit disappointing... maybe cos it was served cold... and when it's cold it's hard to taste the foie gras (unlike the pate de foie gras)
食完entrees 同 grand plats 經已食唔到desserts啦... dinner was done wthin ah hour and half...
我會提議share 1 entree and 2 grand plats and 1 dessert!
今餐之後有種升呢o既感覺...原來french cuisine係可以係咁 indulging o既! (I reckon Pierre is better than Robouchon)
係好----好----味呀!!!(然後飛上天)
美中不足係5* hotel NOT providing 5* services...
張貼
