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2024-10-07
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Led by acclaimed chef Julien Royer, Louise offers a sophisticated take on French cuisine, using the finest seasonal ingredients and traditional techniques. Housed within the historic PMQ, the light-filled colonial-inspired space provides a refined yet casual setting for savoring Michelin-starred delicacies.- 𝚂𝚝𝚊𝚛𝚝𝚎𝚛𝚜 -✧ 𝘾𝙧𝙤𝙦 𝙇𝙤𝙪𝙞𝙨𝙚✧ 𝙃𝙚𝙞𝙧𝙡𝙤𝙤𝙢 𝙗𝙚𝙚𝙩𝙧𝙤𝙤𝙩𝙨 𝙨𝙖𝙡𝙖𝙙✧ 𝙋𝙖𝙞𝙢𝙥𝙤𝙡 𝙬𝙝𝙞𝙩𝙚 𝙗𝙚𝙖𝙣 𝙫𝙚𝙡𝙤𝙪𝙩𝙚́✧ 𝙎𝙘𝙖𝙡𝙡𝙤𝙥 𝙘𝙚𝙫𝙞𝙘𝙝𝙚✧ 𝙃𝙤𝙢𝙚𝙢𝙖𝙙𝙚 "𝙩𝙚𝙧𝙧𝙞𝙣𝙚 𝙙𝙚𝙨 𝙘𝙤𝙥𝙖𝙞𝙣𝙨" 𝙬/ 𝙛𝙤𝙞𝙚 𝙜𝙧𝙖𝙨A highlight is the 𝙨𝙘𝙖𝙡𝙡𝙤𝙥 𝙘𝙚𝙫𝙞𝙘𝙝𝙚 paired with gran
- 𝚂𝚝𝚊𝚛𝚝𝚎𝚛𝚜 -
✧ 𝘾𝙧𝙤𝙦 𝙇𝙤𝙪𝙞𝙨𝙚
✧ 𝙃𝙚𝙞𝙧𝙡𝙤𝙤𝙢 𝙗𝙚𝙚𝙩𝙧𝙤𝙤𝙩𝙨 𝙨𝙖𝙡𝙖𝙙
✧ 𝙋𝙖𝙞𝙢𝙥𝙤𝙡 𝙬𝙝𝙞𝙩𝙚 𝙗𝙚𝙖𝙣 𝙫𝙚𝙡𝙤𝙪𝙩𝙚́
✧ 𝙎𝙘𝙖𝙡𝙡𝙤𝙥 𝙘𝙚𝙫𝙞𝙘𝙝𝙚
✧ 𝙃𝙤𝙢𝙚𝙢𝙖𝙙𝙚 "𝙩𝙚𝙧𝙧𝙞𝙣𝙚 𝙙𝙚𝙨 𝙘𝙤𝙥𝙖𝙞𝙣𝙨" 𝙬/ 𝙛𝙤𝙞𝙚 𝙜𝙧𝙖𝙨
A highlight is the 𝙨𝙘𝙖𝙡𝙡𝙤𝙥 𝙘𝙚𝙫𝙞𝙘𝙝𝙚 paired with granny smith apple, shiso, kaffir lime and chili. The flavor is bright and tangy, and the scallop remains tender.
Another intriguing starter is 𝙝𝙚𝙞𝙧𝙡𝙤𝙤𝙢 𝙗𝙚𝙚𝙩𝙧𝙤𝙤𝙩 𝙨𝙖𝙡𝙖𝙙 paired with burrata, plum and sorrel ice cream. It's a refreshing twist to find ice cream in a salad, with the cold creaminess offsetting the earthy beets.
- 𝙼𝚊𝚒𝚗𝚜 -
✧ 𝙎𝙢𝙤𝙠𝙚𝙙 𝙤𝙧𝙜𝙖𝙣𝙞𝙘 𝙚𝙜𝙜 (7/10)
Taking inspiration from the 3 Michelin star resto Odette, with potato puree mingles with silky egg yolk and savory chorizo, elevated by delicate meunière foam.
✧ 𝙈𝙤𝙧𝙞𝙨𝙨𝙚𝙖𝙪 𝙢𝙪𝙨𝙨𝙚𝙡𝙨 «𝙖̀ 𝙡𝙖 𝙢𝙖𝙧𝙞𝙣𝙞𝙚́𝙧𝙚» (7/10)
It proved a capable interpretation of the French coastal staple, delivering mussels in a flavorful broth.
✧ 𝙍𝙤𝙖𝙨𝙩𝙚𝙙 𝙃𝙤𝙣𝙜 𝙆𝙤𝙣𝙜 𝙮𝙚𝙡𝙡𝙤𝙬 𝙘𝙝𝙞𝙘𝙠𝙚𝙣 (8.5/10)
The signature chicken is definitely a standout, with beautiful golden skin releasing fragrant rosemary aromas. Juicy tender meat offers rich savory flavor, alongside rice made very flavourful by crispy chicken skin scattered throughout.
- 𝙳𝚎𝚜𝚜𝚎𝚛𝚝 -
✧ 𝙎𝙝𝙖𝙧𝙞𝙣𝙜 𝙛𝙡𝙤𝙖𝙩𝙞𝙣𝙜 𝙞𝙨𝙡𝙖𝙣𝙙 (7.5/10)
It invites guests to customise toppings as servers skillfully poach meringues before their eyes, placing the island upon smooth custard. We totally enjoyed the interactive preparation.
張貼
