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2022-10-17
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Flights finally start resuming in HKG. Making this lunch at L’Envol more meaningful before my work flight to Taipei on the next day. Really tempted to take their 6 courses/ 8 courses tasting menu but it’d be too much for lunch. At the end I took a 5 courses lunch menu. Wine pairing is handled by Senior Sommelier Louis Nogaret. Put my 100% trust on him on that and of course he never disappoints me. Serving sour dough in individual bread basket with two choices of butter. Caviar on the left and ch
Really tempted to take their 6 courses/ 8 courses tasting menu but it’d be too much for lunch. At the end I took a 5 courses lunch menu.
Wine pairing is handled by Senior Sommelier Louis Nogaret. Put my 100% trust on him on that and of course he never disappoints me.
Bread
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Serving sour dough in individual bread basket with two choices of butter. Caviar on the left and champagne on the right. Personally i feel the caviar one is too salty. Definitely prefer the champagne one.
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Amuse Bouche
Very delightful bites to start. And Louis chose Egly Ouriet champagne for us to start. It’s one of my favourite champagne! Great choice!
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Brittany razor clams “A la Mariniière” with Caviar
So elegant! A dish fulls of flavour of the sea.
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French “cèpes” consumme - duck ravioli, watercress
Hot starter I have this duck ravioli in a bath of rich mushrooms consumme. Earthy from the broth goes really well with the duck in the ravioli.
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Catch of the day.
Fish is perfectly cooked. Celtuse on top gives a light, fresh, crunchy texture. Love the white truffle on top and in the dressing. My favourite dish of the day!
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Limousin Veau tenderloin charcoal grilled
Medium rare veau. Right temperature. Really tender. The purée is made of Jerusalem artichoke. And also some fresh artichoke on top.
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Le Chocolat noir de St. Martin
Made of 75% dark chocolate. I was so full to finish the whole thing. Chocolate lover will definitely love to have these to finish an amazing lunch.
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Petit four selection
Really colourful and look indulgent.
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Thanks for the generous amount of petit four.
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Our wine pairing
Love all the choices. The last Bordeaux is my favourite.
It’s a great dining experience at L’Envol. Everyone is so professional. Love chef Oliver approached everyone and we really appreciate it.
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