消費 : 9折後$575/head (ie total $1,150)
整體評價 : impressed
-當晚想飲杯白酒,幸好menu寫晒個味道形容出嚟..............啱晒我呢d想飲,但又對酒無認識嘅人
-當然再叫侍應介紹同解釋吓啦............揀咗riesling,因甜味高d........會對我口味多d
-很專業的斟些少比你試吓先...........我示意無問題,再斟1杯比我
-溫度喺凍的,有點似飲dessert wine咁,都喺雪凍,又帶明顯嘅甜意 (無dessert wine咁甜),所以好易入口,喺甜味嘅主導下,酸味顯得唔強
-很高興找到啱自己口味嘅白酒,下次我都可以考慮叫riesling
4) crepe au crabe, cappuccino a l'homardine et armagnac (hk$278)
-crab meat pancake with lobster armagnac cappuccino
-睇其他食家嘅食評,10居其8嘅人都會叫蟹肉pancake,所以都喺我嘅target之1
-pancake皮薄,裡面塞滿1"梳梳"嘅蟹肉絲,超足料,沒花巧,沒有點撈過其他dressing,所以可以好清楚食出蟹肉嘅甜
-伴以1個龍蝦汁,龍蝦味不搶/"杰",輔助蟹肉增+鮮味度
-果然喺名物
5) raclette du valais (hk$148)
-hot melted cheese with new potatoes, pickled onions and gherkins
-全碟很燙熱,芝士不厚,因為咁高嘅熱力,所以全喺又軟身,又有些微拉絲嘅狀態
-原來這款raclette芝士嘅味道唔會好似藍芝士咁劇烈
-焗到表面有點金黃,嗰part會喺微乾身,芝士鹹香氣散發得最濃,所以食友都話下次要叫佢焗燶些少
-每啖都夾些少新薯食,就無咁有罪惡感
-但其實全口都喺芝士先喺最好食
-呢碟嘅重點喺要保持住碟嘅熱度,芝士要向外擴展,不能厚身,否則會影響芝士嘅"溶化"軟度
-2人ko佢無難度
6) fondue montagnarde (hk$228)
7) vacherin glace aux cerises et a la pistache, coulis aux fruits rouges (hk$160)
-ice vacherin with cherries and pistachio, red berry sauce
-要食埋甜品先得完整
-本來想食朱古力屋仔,但望到格離枱食緊,裡面主要喺雲呢嗱雪糕
-所以改而試吓呢個
-最底下嘅正方形片喺meringue,甜味唔重,比1貫嘅meringue輕手,鬆,但脆度有點潮
-上面喺開心果雪糕,不過混有薄荷,我還是喜歡踏實d嘅開心果雪糕
-再有4粒浸過嘅車厘子
-但這個甜品未能滿足到我嘅甜齒
8) petit fours (免費)
-估唔到之後會有小甜點
-1/2圓錐體,喺帶果酸味嘅朱古力,外表脆薄,中間嘅ganache很滑膩
-另1粒嘅ganache就很咖啡味,2粒朱古力都好有質素
-最右手邊的甜餅,有好輕手嘅玉桂味,有橙皮味,質素chewy,但個人鍾意2粒朱古力多d
後記
整體評價 : impressed
很期待的1餐...........may 11, 12............2人來dinner...............叫咗 :
1) 麵包 (免費)
-大約有4款唔同嘅包,可惜唔熱
-我揀咗個好似pretzel嘅包,有鹽面,煙韌嘅質感
-因為之後要食2個芝士的dish,所以食友提我唔好食咁多包
2) penisula, saint estephe, la chapelle de calon 2007 (hk$170)
-a very rich tannic structure with a fine deep red color and an exceptional backbone wtih aromas of great finesse
-食友揀咗紅酒
3) riesling, germany 2010 (hk$145)
-elegant, complex wines with a pronounced fruitness and nuances in flavor and bouquet, lively dry and full bodied-我揀咗個好似pretzel嘅包,有鹽面,煙韌嘅質感
-因為之後要食2個芝士的dish,所以食友提我唔好食咁多包
2) penisula, saint estephe, la chapelle de calon 2007 (hk$170)
-a very rich tannic structure with a fine deep red color and an exceptional backbone wtih aromas of great finesse
-食友揀咗紅酒
3) riesling, germany 2010 (hk$145)
-當晚想飲杯白酒,幸好menu寫晒個味道形容出嚟..............啱晒我呢d想飲,但又對酒無認識嘅人
-當然再叫侍應介紹同解釋吓啦............揀咗riesling,因甜味高d........會對我口味多d
-很專業的斟些少比你試吓先...........我示意無問題,再斟1杯比我
-溫度喺凍的,有點似飲dessert wine咁,都喺雪凍,又帶明顯嘅甜意 (無dessert wine咁甜),所以好易入口,喺甜味嘅主導下,酸味顯得唔強
-很高興找到啱自己口味嘅白酒,下次我都可以考慮叫riesling
4) crepe au crabe, cappuccino a l'homardine et armagnac (hk$278)
-crab meat pancake with lobster armagnac cappuccino
-睇其他食家嘅食評,10居其8嘅人都會叫蟹肉pancake,所以都喺我嘅target之1
-pancake皮薄,裡面塞滿1"梳梳"嘅蟹肉絲,超足料,沒花巧,沒有點撈過其他dressing,所以可以好清楚食出蟹肉嘅甜
-伴以1個龍蝦汁,龍蝦味不搶/"杰",輔助蟹肉增+鮮味度
-果然喺名物
5) raclette du valais (hk$148)
-hot melted cheese with new potatoes, pickled onions and gherkins
-全碟很燙熱,芝士不厚,因為咁高嘅熱力,所以全喺又軟身,又有些微拉絲嘅狀態
-原來這款raclette芝士嘅味道唔會好似藍芝士咁劇烈
-焗到表面有點金黃,嗰part會喺微乾身,芝士鹹香氣散發得最濃,所以食友都話下次要叫佢焗燶些少
-每啖都夾些少新薯食,就無咁有罪惡感
-但其實全口都喺芝士先喺最好食
-呢碟嘅重點喺要保持住碟嘅熱度,芝士要向外擴展,不能厚身,否則會影響芝士嘅"溶化"軟度
-2人ko佢無難度
6) fondue montagnarde (hk$228)
-emmentaler, appenzeller and gruyere finished with sprinz and smoked mountain bacon, served with macaroni and boiled potatoes
-來chesa目的都喺為咗食芝士火鍋
-佢有2款芝士鍋底,2款都有酒,但可以隨個人口味要求唔要酒/+/-酒
-1款就喺純芝士,1款就+咗煙肉,我哋都要咗有煙肉d嗰款,貪佢味道會豐富d
-我哋要番正常份量嘅酒,無-到
-伴咗有麵包粒,新薯同通粉
-先叉麵包"吉"入芝士湯底,無想像中咁"杰"身,亦無藍芝士,所以唔會有我擔心嘅激"so"味,emmental通常食法式火腿多士croque monsieur用的,而gruyere就喺法式洋蔥湯面層嘅chewy芝士
-不過酒味真喺幾濃,唔怪之得落單時經理問我哋要唔要-酒啦
-不過唔洗擔心,1路煲住d芝士,酒精過咗1陣都已經揮發,芝士本身都已經有點鹹香,+埋有點煙肉碎,更增+個薰味,好食
-3款配料中,我個人還是喜歡麵包,因為個索汁力比另外2者強
-我哋2個都真喺差唔多食晒個芝士湯底喎
-之後我哋連煲底嘅芝士焦都唔放過,侍應拿走個煲,幫忙剷出,個底硬脆,另1面就滿是油份,盡是精華所在,濃縮鹹香,不能錯過
-來chesa目的都喺為咗食芝士火鍋
-佢有2款芝士鍋底,2款都有酒,但可以隨個人口味要求唔要酒/+/-酒
-1款就喺純芝士,1款就+咗煙肉,我哋都要咗有煙肉d嗰款,貪佢味道會豐富d
-我哋要番正常份量嘅酒,無-到
-伴咗有麵包粒,新薯同通粉
-先叉麵包"吉"入芝士湯底,無想像中咁"杰"身,亦無藍芝士,所以唔會有我擔心嘅激"so"味,emmental通常食法式火腿多士croque monsieur用的,而gruyere就喺法式洋蔥湯面層嘅chewy芝士
-不過酒味真喺幾濃,唔怪之得落單時經理問我哋要唔要-酒啦
-不過唔洗擔心,1路煲住d芝士,酒精過咗1陣都已經揮發,芝士本身都已經有點鹹香,+埋有點煙肉碎,更增+個薰味,好食
-3款配料中,我個人還是喜歡麵包,因為個索汁力比另外2者強
-我哋2個都真喺差唔多食晒個芝士湯底喎
-之後我哋連煲底嘅芝士焦都唔放過,侍應拿走個煲,幫忙剷出,個底硬脆,另1面就滿是油份,盡是精華所在,濃縮鹹香,不能錯過
7) vacherin glace aux cerises et a la pistache, coulis aux fruits rouges (hk$160)
-ice vacherin with cherries and pistachio, red berry sauce
-要食埋甜品先得完整
-本來想食朱古力屋仔,但望到格離枱食緊,裡面主要喺雲呢嗱雪糕
-所以改而試吓呢個
-最底下嘅正方形片喺meringue,甜味唔重,比1貫嘅meringue輕手,鬆,但脆度有點潮
-上面喺開心果雪糕,不過混有薄荷,我還是喜歡踏實d嘅開心果雪糕
-再有4粒浸過嘅車厘子
-但這個甜品未能滿足到我嘅甜齒
8) petit fours (免費)
-估唔到之後會有小甜點
-1/2圓錐體,喺帶果酸味嘅朱古力,外表脆薄,中間嘅ganache很滑膩
-另1粒嘅ganache就很咖啡味,2粒朱古力都好有質素
-最右手邊的甜餅,有好輕手嘅玉桂味,有橙皮味,質素chewy,但個人鍾意2粒朱古力多d
1) 店內環境
2) 食友用ae白金咭有9折............多謝晒...........如果有1/2島joint ae嘅白金咭,就會有85折
3) 除咗個甜品之外............其他dishes我都極度滿意................好耐都未食過咁有質素嘅fine dining
4) 估唔到fri nite,佢真喺好多夜客..............9點過後先陸續有客走,有客入...............原來佢哋last order截10.30pm..............所以會close12.00midnite...........真喺aggressive喎............無諗過咁5星酒店內嘅食肆會開到咁夜............所以每張細枱都有番枱...............我哋坐到10pm先走...............唔知我哋張枱有無機會番喇
2) 食友用ae白金咭有9折............多謝晒...........如果有1/2島joint ae嘅白金咭,就會有85折
3) 除咗個甜品之外............其他dishes我都極度滿意................好耐都未食過咁有質素嘅fine dining
4) 估唔到fri nite,佢真喺好多夜客..............9點過後先陸續有客走,有客入...............原來佢哋last order截10.30pm..............所以會close12.00midnite...........真喺aggressive喎............無諗過咁5星酒店內嘅食肆會開到咁夜............所以每張細枱都有番枱...............我哋坐到10pm先走...............唔知我哋張枱有無機會番喇
沒有留言:
張貼留言