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2023-09-09
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Led by chef Olivier Elzer, the two-Michelin starred 🌟🌟 L’envol located at the St. Regis Hotel, HK has been on my list of places to visit for a while now. Their interpretation of French haute cuisine incorporates the use of worldwide seasonal produce, paired with their thoughtful service, the restaurant captures the quintessence of French fine dining.✨ We ordered their 𝐒𝐢𝐠𝐧𝐚𝐭𝐮𝐫𝐞 𝐌𝐞𝐧𝐮 𝟖 𝐂𝐨𝐮𝐫𝐬𝐞𝐬 priced at $2888 hkd per person + 10% service charge. Some of the pictured items are a result of a dish c
✨ We ordered their 𝐒𝐢𝐠𝐧𝐚𝐭𝐮𝐫𝐞 𝐌𝐞𝐧𝐮 𝟖 𝐂𝐨𝐮𝐫𝐬𝐞𝐬 priced at $2888 hkd per person + 10% service charge.
Some of the pictured items are a result of a dish change due to dietary requirements, so if you don’t see them on the menu, that’s why!
Pic 1️⃣: 𝗟’𝗢𝘂𝗿𝘀𝗶𝗻 𝗗’𝗛𝗼𝗸𝗸𝗮𝗶𝗱𝗼
Pic 2️⃣: 𝗣𝗲𝘁𝗿𝗼𝘀𝘀𝗶𝗮𝗻 𝗥𝗼𝘆𝗮𝗹 𝗢𝗰𝗶𝗲𝘁𝗿𝗮
Pic 3️⃣: 𝗟𝗲 𝗣𝗼𝗿𝗰 𝗜𝗯𝗲𝗿𝗶𝗾𝘂𝗲
Pic 4️⃣: 𝗟𝗲 𝗯œ𝘂𝗳 𝗪𝗮𝗴𝘆𝘂 𝗞𝗮𝗴𝗼𝘀𝗵𝗶𝗺𝗮 𝗔𝟰
Pic 5️⃣: 𝗟𝗲 𝗖𝗵𝗮𝘀𝘀𝗲𝗹𝗮𝘀 𝗱𝗲 𝗙𝗼𝗻𝘁𝗮𝗶𝗻𝗲𝗯𝗹𝗲𝗮𝘂
Pic 6️⃣: 𝗟𝗲 𝗦𝗼𝘂𝗳𝗳𝗹𝗲 𝗖𝗶𝘁𝗿𝗼𝗻 𝗙𝗲𝗻𝗼𝘂𝗶𝗹
Pic 7️⃣: 𝗦𝗼𝗹𝗲𝗶𝗹 𝗮 𝗡𝗶𝗰𝗲
Pic 8️⃣: 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝟰 𝗧𝗲𝘅𝘁𝘂𝗿𝗲𝘀 (𝗱𝗶𝘀𝗵 𝗰𝗵𝗮𝗻𝗴𝗲)
Pic 9️⃣: 𝗟𝗲 𝗛𝗼𝗺𝗮𝗿𝗱 𝗕𝗹𝗲𝘂 𝗕𝗿𝗲𝘁𝗼𝗻 & 𝗥𝗼𝗰𝗸 𝗟𝗼𝗯𝘀𝘁𝗲𝗿 𝗕𝗶𝘀𝗾𝘂𝗲 (𝗱𝗶𝘀𝗵 𝗰𝗵𝗮𝗻𝗴𝗲)
Pic 🔟: 𝗢𝗺𝗯𝗿𝗶𝗻𝗲 𝗱𝗲 𝗠𝗲𝗱𝗶𝘁𝗲𝗿𝗿𝗮𝗻𝗲𝗲 (𝘁𝗼𝗽 𝗹𝗲𝗳𝘁) 𝗦𝗲𝗮𝗿𝗲𝗱 𝗧𝘂𝗻𝗮 & 𝗛𝗼𝗸𝗸𝗮𝗶𝗱𝗼 𝗖𝗿𝗮𝗯 𝗦𝗮𝗹𝗮𝗱 (𝗱𝗶𝘀𝗵 𝗰𝗵𝗮𝗻𝗴𝗲), 𝗔𝗺𝘂𝘀𝗲-𝗯𝗼𝘂𝗰𝗵𝗲
📝Overall review:
— I had the absolute best time here, we had so many different dietary requirements that night but the team was so patient and helpful in accommodating our needs without compromising taste or quality in any way.
— A highlight of the meal was definitely the 𝗟’𝗢𝘂𝗿𝘀𝗶𝗻 𝗗’𝗛𝗼𝗸𝗸𝗮𝗶𝗱𝗼. Served in a caviar tin and served with a mother-of-pearl spoon, it showcases a creamy strips of Hokkaido sea urchin atop of bed of Gamberoni prawns and crunchy fennel for a refreshing touch.
— The 𝗟𝗲 𝗛𝗼𝗺𝗮𝗿𝗱 𝗕𝗹𝗲𝘂 𝗕𝗿𝗲𝘁𝗼𝗻 was a standout as well, the bouillabaisse consommé was incredibly rich and flavourful that was perfectly complemented with the croustillant aioli for a aromatic touch of onion that really brought the flavours together.
— I’m not sure if I can choose amongst the desserts as they were all outstanding, but 𝗟𝗲 𝗖𝗵𝗮𝘀𝘀𝗲𝗹𝗮𝘀 𝗱𝗲 𝗙𝗼𝗻𝘁𝗮𝗶𝗻𝗲𝗯𝗹𝗲𝗮𝘂 was definitely a standout and unlike any dessert I’ve ever had. The contrasting textures paired with the refreshing flavours coming from the green tea, grape and lemon caviar was a match made in heaven. I’m also so glad I got to try the 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝟰 𝗧𝗲𝘅𝘁𝘂𝗿𝗲𝘀, because wow, I’ve never had a chocolate dessert so delicious and decadent. Their homemade chocolate sorbet was something else and I’m still thinking about it to this day.
張貼
