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2019-04-02
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一餐唔太傷荷包嘅法國餐，介紹返💁🏻♀️法式海膽炒蛋真係不得了，鮮甜嘅加拿大海膽配埋炒到好似食緊牛油咁嫩滑嘅蛋，完全係來自天堂嘅美味🤤 呢個海膽menu做到4月14號，想食就要趁早嗜生牛肉嘅小弟梗係要會一會佢地個牛肉韃靼，侍應會即場將啲牛同配料撈埋，再比食客試味，唔啱調到啱！味道走傳統路線，辣辣地又帶微酸，唔錯唔錯。另外當日仲試左個普羅旺斯客席主廚Matthieu Gasnier炮製嘅六道菜晚餐。菜色全部用上檸檬柑橘等嘅清新調味，食落充滿南法嘅地中海風情，係我嘅菜👌🏻 我嘅最愛係前菜之一嘅酸橘汁腌吞拿魚同埋甜品嘅法式檸檬撻Cafe de Paris is offering a menu of sea urchin from British Columbia 🤤 highly recommend this Oursinade, a dish of scramble egg with fresh sea urchin on top. So buttery that it literally glided on my tongue, heavenly!Beef tartare is also
法式海膽炒蛋真係不得了，鮮甜嘅加拿大海膽配埋炒到好似食緊牛油咁嫩滑嘅蛋，完全係來自天堂嘅美味🤤 呢個海膽menu做到4月14號，想食就要趁早
嗜生牛肉嘅小弟梗係要會一會佢地個牛肉韃靼，侍應會即場將啲牛同配料撈埋，再比食客試味，唔啱調到啱！味道走傳統路線，辣辣地又帶微酸，唔錯唔錯。
另外當日仲試左個普羅旺斯客席主廚Matthieu Gasnier炮製嘅六道菜晚餐。菜色全部用上檸檬柑橘等嘅清新調味，食落充滿南法嘅地中海風情，係我嘅菜👌🏻 我嘅最愛係前菜之一嘅酸橘汁腌吞拿魚同埋甜品嘅法式檸檬撻
Cafe de Paris is offering a menu of sea urchin from British Columbia 🤤 highly recommend this Oursinade, a dish of scramble egg with fresh sea urchin on top. So buttery that it literally glided on my tongue, heavenly!
Beef tartare is also a good option here. It’s mixed in front of the table, guests may taste the mix and add on the seasonings until they get the right flavor. Very traditional with the right amount of spice to balance out the meat.
6-course menu by guest chef Matthieu Gasnier from Provence is like bringing the palate to the Mediterranean, with all dishes seasoned with citrusy, light and refreshing flavors which makes a perfect spring menu. My fav were the Tuna Ceviche with Mediterranean fragrance and basil cream, and the dessert, the chef’s version of Tarte au Citron
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