法國鵝肝專門店

為老友慶生，預定該餐廳，本滿懷期待，未曾想竟成為有記憶以來最差體驗。總結📝：食物味道尚可，但食到保鮮紙。向waitress反映，態度極差；向主廚反應，態度竟更差，甚至趕我走。我幾乎將異物吞落肚，等待同餐廳溝通期間不敢再食，竟被主廚話我侮辱食物。這位主廚未處理乾淨食材，就擺上客人的餐桌，恐怕才是侮辱廚師之名。—————當日入內坐低，選了菜式，不久後即開始用餐包和餐湯。餐廳氛圍不錯，但侍應質素普通，莫講話介紹食物，甚至連菜式名稱都沒有告知，只放下便走。杯中酒飲完也久久沒有添加。全場2名侍應，waitress操不純正廣東話，waiter講國語。黎到前菜，招牌的凍鵝肝，竟食到有疑似膠紙的物體。本以為係可食用的（類似糯米紙），但實在感覺不對，於是吐出。向waitress反映，對話如下。我：凍鵝肝似乎有膠紙，請問咩回事？waitress：哦，因為鵝肝本身係用保鮮紙包住。我：喺，咁所以呢？都唔應該係連保鮮紙上？waitress：咁你係咪唔滿意？我叫廚房幫你換？（其實聽到佢如此應對，內心已不太舒服，但始終高高興興出嚟食飯，多一事不如少一事。自己已食咗一半，朋友都話算了。）我：我食都食咗，算了，就咁waitress：係OK呀嘛？咁就咁（轉身走）老實說，已經無心情enjoy餐飯，朋友同我傾計都心不在焉，越諗越嬲，再叫住個waitress我：其實你係咪至少應該同我講句唔好意思先？waitress：（音量提高）我咪即刻同你解釋囉，鵝肝係用保鮮紙包我：我知你有解釋，但你完全冇講sorry喎？waitress：咁你想點？我問你使唔使幫你換你又話唔使喎我：我明白咗你個解釋，但而家係你哋處理食材有問題，咁我至少都要反映返？我諗住做個好人唔使咁麻煩，你仲「你想點」，你而家咩態度？waitress：咁我而家同你講唔好意思囉得未？我：我覺得你態度有問題，叫你經理出嚟同我講waitress：（大聲）好！！（轉身走）waitress全程聲大夾惡，我真係莫名其妙，似乎是我專程陷害他們，來找麻煩。（5分鐘後）waitress：經理入邊忙緊，佢得閒嗰陣會出嚟同你講我：ok之後我一路飲酒，同朋友談天，一邊等。我對於食品安全有疑慮，在餐廳釋疑之前不敢繼續食，同時認為需要保留住呢碟食物。不經不覺已經過咗一段時間，我聽到waitress叫waiter問我仲食唔食，唔食就收走。我（對waiter講）：你叫她自己來跟我說。waitress過黎：係，呢位小姐，你想點呢？我：我呢，喺你經理出嚟同我解釋返件事之前，唔會繼續proceed，因為我對食品有疑慮。waitress：佢係入面忙緊，佢今晚有時間會出嚟同你講我：我可以等。但總之我要解決左眼前嘅食品問題先。waitress：其實我冇經理，入邊個個係老細黎㗎，佢準備緊主菜，你係咪要我搵佢同你講？我：冇問題。waitress：（大聲）好！！（轉身走）今次好快主廚就出黎。於是我再一次講返件事，之後對話如下———我：我知佢有解釋，但係我唔會expect呢個態度。我作為客人我見到食品有問題反映返，係咪至少應該要同我道歉？chef：係咁嘅，正如waitress所講我哋嘅鵝肝本身係用保鮮紙包住我：我已經明白，但係我認為佢態度有問題，我需要佢道歉。chef：不如咁，係我做錯，我同你道歉，我入邊仲整緊主菜，你俾我返去整我：我明白人會有疏忽，呢一part我接受你嘅歉意，你feel free返去整主菜。我而家係希望個侍應可以就態度問題道歉chef：唔會叫佢道歉，因為而家真係好難請人我：吓？所以就可以咁嘅態度對客人？（其實我聽到呢個邏輯已經好莫名其妙）chef：咁你想我地點做我：咁你是否應該對員工train返？chef：佢唔會道歉架啦，你搞咗咁耐，啲嘢擺係到唔食，擺到凍晒就唔好食㗎喇。你咁樣侮辱咗啲食物！我：？？我食緊㗎喎？？我係因為等緊你處理先要喺度等咋喎？？chef：（收走檯面嘢食）我諗我都唔會整主菜㗎啦，你侮辱食物（轉身走）然後個chef就叫waitress唔收錢，趕我地走喇。我真係從未見過咁荒謬嘅事情。首先，鵝肝用保鮮紙包住又如何？大把食物都係用嘢包住，普通餐廳食個蟹柳都會幫我拎起膠紙，一間人均過千嘅餐廳，食物有異物竟如此理所當然？其次，服務態度差到難以置信，因為而家難請人，我就要俾錢受氣？最後，呢位主廚將未處理乾淨的食材提供給客人，仲侮辱反映問題的客人，顛倒黑白厚顏無恥的程度，實在令人嘆為觀止。已就食品安全問題投訴食環，食環職員告知我因為餐廳冇收錢，同埋已經極速收走咗食物冇咗證據，所以無辦法就呢個case處理。我諗呢個都係主廚唔收錢趕客走嘅目的。聽聞主廚即將退休，都係好事，廚房畢竟是十分精細的工作，既然力有不逮，與其死雞撐飯蓋，不如接受寶刀已老的現實，以免害人害己。…查看更多

前排見人介紹得知年尾結業之後book 左嚟同朋友慶生要注意而家淨係收現金.當日6:30我哋就到法式小餐館嘅裝修 成個感覺好精緻好溫馨座位唔太多 坐得好舒服怖滿好多畫同照片同書籍相信都係老闆嘅珍藏坐低之後侍應就問我哋今日邊個生日講聲「生日快樂🥳」並且遞上餐單及熱辣辣烘過嘅腰果，粒粒都好飽滿每位$600 5courses 免加一 特別嘅items 再加錢先有每人一小條法包 前菜係烤芝士海鮮面層係燒焦嘅芝士再配有白汁同海鮮，印象有一舊蝦仁抑或小龍蝦好有鮮味，唔係平時嗰種冷藏貨爽口嘅口感，呢一小杯烤芝士海鮮食落一啲都唔漏，作為開胃菜的確有啲小驚喜呢😌之後就到湯嘅部份，我哋一個要咗龍蝦湯（+$50），另一個要咗凍奶油蠔湯，龍蝦湯比較普通正常發揮，平時喺香港好少接觸到凍湯，我覺得感覺有啲似日本拉麵嘅蠔湯，應該係因為凍嘅關係，所以個蠔味未至於好突出，係淡淡隱隱約約蠔味，仲有橄欖油嘅香味，第一次試都覺得幾特別🦪第三份前菜我哋要咗一個煎法國鴨肝（+$100）同自家製煙燻法國鵝肝凍（+$100）嚟到呢間法國鵝肝專門店當然要試吓佢哋整肝嘅手勢啦！🤭🤭.煎法國鴨肝外脆內軟！嗰種油脂感溶化喺口好食！再配埋無花果嘅清甜幫手解返嗰種油膩感自家製煙燻法國鵝肝凍，呢個都好有驚喜，佢個煙熏味真係好香好香，佢last咗喺口入邊好耐⋯ 再要講一次好香，雖然叫鵝肝凍，但係一啲都冇嗰種「啫喱狀嘅凍」根本係一個雪凍嘅鵝肝醬，先試一啖就咁食鵝肝，第二啖再搭配埋麵包一齊食之後再加埋無花果一齊食幾款體驗都好好🤤🤤食咗呢幾個前菜其實都飽咗啲，但終於嚟到主菜原本我哋想叫本地野生海魚，但嗰日咁啱冇，嚟到法國餐廳除咗食油封鴨腿，當然要試埋另一個法國名菜紅酒燉牛面頰.紅酒燉牛面頰一上枱就見到佢個紅酒個顏色好濃厚，你見到以為佢個份量好似好細，但其實夾晒成五個course都好夠飽，牛面頰唔會燉到好腍，佢仲可以保持到好有口感咬口，有一嚿梨同埋一堆青豆作伴碟，梨嘅味道酸酸地清甜意想不到原來咁夾！自問唔係青豆愛好者，但因為佢個汁實在太濃厚，同埋佢個青豆依然保持到爽脆，唔係淋到一Pat 咁俾你，同朋友仔居然一齊爭食青豆😂清碟成功🏅😂😂😂另一位主角法國油漬鴨腿（+$100），我覺得佢好食過我喺法國食嘅😂😂😂 鴨腿外皮係酥脆嗰啲油脂形狀依然喺度入口即溶！呢個我有被驚艷左！呢種口感實在太好了🫢鴨腿嘅肉鹹咗少少，但配埋薯仔都好好食，基本上佢哋唔止主菜好食係連所有配菜都好好食！！大推！！之後終於到甜品，我哋要咗一個法式焦糖燉蛋同埋呢度獨有嘅鳥結雪糕（+$50）鳥結雪糕用咗鳥結糖嘅概念去創作而成，佢入邊嘅琥珀合桃好好食好香，雪糕口感有啲似棉花糖，唔會好冰嗰種感覺，幾有趣🥳Cream brûlée 最出色嘅位係嗰層糖真係好厚！！整體佢嘅甜品甜味亦都拿捏得好好唔會甜到你好漏，即刻諗返起去法國旅行時候食嘅甜品都真係一啲都唔會甜死！兩個人埋單$1600，成餐飯大家都好滿意，食物質素好出色，食得好開心，服務亦都好好，知道我哋鍾意一齊分享嚟食又會俾啲碟我哋，希望大家都把握最後時光去食到呢一份嘅美味！🥹🥹🥹…查看更多

呢度總結左兩次用餐體驗。煙燻鵝肝凍係我最喜愛嘅菜式之一。煙燻味與鵝肝凍融為一體，有別於一般「餐桌煙燻表演」那一閃即逝的煙燻味道。鵝肝凍既絲滑感覺現在腦海中，我會為左佢再嚟。龍蝦湯拍得住Lawry’s Prime Rib既龍蝦湯味道，只係Lawry’s 多左舊龍蝦肉。煎鴨肝外香脆內嫩滑，最緊要係冇渣，亦冇肥膩油益嘅感覺。主菜我個人特別喜愛佢既煎魚。食西餐通常煎魚都唔會特別出色，因為都係急凍魚塊嚟。但係呢度用咗本地新鮮魚，熟成一日，而且煎既火喉剛好，配上炸得香脆嘅櫻花蝦，帶出咗整碟嘅鮮味。牛扒嘅重點係佢既sauce做得好，而且做到我心目中既medium rare。Homemade 油漬鴨腿唔會死咸，個皮係煎到香酥鬆化，配埋個sauce係非常對味。大廚既煎功確係好好，在我看來亦代表係用心去處理每一道菜。好清嘅一碟清燉牛臉頰牛舌蔬菜，好係法式家庭小菜既感覺，我食開重口味，所以冇揀，而注重運動健康嘅朋友仔就覺得呢碟好啱佢。今次嘅前菜係沙律，當然唔係求其沙律吧嘅沙律菜，材料新鮮完全係清新嘅感覺。上一次嘅前菜Roast raclette cheese pot with seafood，用上新鮮墨魚汁嘅海鮮薯蓉再加焗溶咗嘅raclette cheese ，非常之喜愛咁邪惡嘅食物。希望下次再去個Menu有呢一款前菜。一致認同個鳥結冰膏係好好味又唔會太甜, 而且餐廳話我知出面係無得食架，特別矜貴。Crème brûlée 蛋奶味平衡，帶有新鮮雲呢拿香味。最正係佢冇收開瓶費！ 佢嘅裝修好cosy, 同三五知己或者一大班朋友舒舒服服食嘢傾偈，係一個好嘅選擇。…查看更多

喺呢間餐廳，我開咗個味蕾嘅旅行！☄️ 首先，自製煙熏鵝肝佢啲煙韌味真係入咗我心窿窿，搭配本地有機無花果，酸甜滋味把煙熏嘅層次帶起嚟，滋味夠貼心。😍 煎鵝肝更加係軟滑得黎帶有彈性，外皮焦香得嚟唔會太膩，真係神準！一啖咬落去，覺得自己都優雅咗。👑肉類方面，美國肉眼扒啱晒牛肉控，16安士豪邁得黎肉質多汁，火侯拿捏得好準，就算我唔係專業食評家，都食得出佢嘅功架。另一啲蔬菜燉牛肉，食落去唔單止溶化喺口，連心都溶咗，呢個必試冇得輸！飯後甜品，鳥結雪糕呢個選擇，清新又唔會太甜，啱啱好咁收尾，過癮！整體嚟講，餐廳嘅服務同食物都係[勁正]，我愛咗呢一腳，打算開個粉絲團算啦！💃💯🎉…查看更多

進入餐廳已經有優雅的氣氛，浪漫燈光配上古典音樂.呢次係慶祝生日，叫左4個sets,盡量試多啲菜式。先上麵包及法國牛油，剛焗熱，外脆內軟.前菜開胃，龍蝦湯非常濃好味. 麵包太好吃，各添多一個廚師非常好，知道我哋share,會幫我地分埋，逐碟上。煎鴨肝及煙分鵝肝凍非常好食。青口係法國超甜的款.主菜有牛扒，牛面珠，鴿，全部都好高質。全晚服務一流，好有私房菜感覺，㕑師有交流及迎接我們離開。會再encore的餐廳…查看更多

[灣仔懷舊家庭式法國餐廳🇫🇷🦆].早前經朋友介紹嚟到灣仔嘅 - 法國鵝肝專門店 (Le Monde d’Ulysse) 老實講聽個中文名講得有啲老土🤭😹, 原來都已經係香港開左廿年多,早前係中環,2016 起搬左嚟現址至今..餐廳唔算大, 但俾人一種好懷舊家嘅感覺, 懷舊洋式傢俬裝潢俾人一種好舒適但又高雅嘅感覺.Dinner Five Course Menu ($600), 另外某菜式要再top up, 講下當中食過幾有印象嘅菜式：.Starter 有香橙火箭菜沙律配 凍蝦同raspberry source, 幾簡單嘅配搭refreshing..Soup : Chilled Cream of Avocado 🥑 牛油果凍湯😹 幾搞野會係法國餐飲到呢一道, 係好creamy 入口好滑, 唔會好溜不過如果飲唔慣凍湯第一野可能會覺得有啲怪🤭.🌟[自家製煙熏法國鵝肝凍] 到主角終於出場😍, 大廚將煙熏味道完全融入鵝肝醬當中,食時可以配上胡椒鹽豐富其味道層次,入口口感非常幼滑, 🌟[煎法國鴨肝] 兩面都煎香過而入口非常嫩滑好似入口即溶咁,如果嫌太膩嘅話可以配上無花果一齊食..🍷而食鵝肝配酒經典配搭當然要襯法國Sauternes 甜白酒🍯 呢個經典嘅配搭係傳統法國人食foie gras(法文其實係指‘肥美的肝’, 包括鴨肝,鵝肝 )時都必會用到嘅配搭. 鵝醬味咸,口味濃郁, 而Sauternes 酒味甜但帶有一定酸度, 兩者看似對立但夾埋一齊卻係非常之夾, 酒除左化解肥膩之外更豐富了肝醬嘅味道, 互相昇華🙌🏻2001 年波爾多紅酒雖然唔算係好好年但卻係Sauternes酒其中一個偉大年份！呢加好多都已經適飲而且入口嘅甜度酸度都相當平衡, 附以像蜜桃紅茶般嘅餘韻🤤.[烤全雞,120日天然平原雞]雞入口嫩滑而我更欣賞係佢嘅焗飯😹吸受哂雞汁嘅精華非常香🤤.甜品-[鳥結冰膏]Nougat Glace, 幾得意嘅一道甜品, 將鳥結糖口味整成雪葩,加果仁等,幾得意..總括嚟講都可以不妨一試嘅餐廳,係度搵到一種家庭洋式西餐嘅感覺, 而當中肝醬和鴨肝質素的確對辦, 重點係免開瓶費🤭🤪 當日就同朋友帶主題為Champagne🍾或Bordeaux 🇫🇷嘅酒🤪🙌🏻.p.s. 餐廳只收現金啊💰…查看更多

I have frequented Mr Ha's place for 30 years when he first started his business at d'Aguilar Street and I still vividly remember that I had complained about the insufficent air conditioning, definitely not the food!! I have eaten at his place numerous times at different locations in Central and eventually currently in Wanchai.  Whenever I would want to have a decent, hearty French meal in HK, this is the first choice I would think of immediately and not worry a bit about the food quality since never has the food disappointed me once! Service in general is very good but can be sketchy depending on the waiters as it's hard to maintain the good staff. But  food comes first and every single time, I left the place with so much satisfaction which is really rare for a restaurant to maintain such steady and stellar performance.Decor is tastefully designed yet simplistic, Mr Ha  studied photography in France and since we share same interest, we have a lot to talk about, perhaps I talk a bit more than him, LOL! His restuarant furniture is  so tastefully arranged with black wood chairs and benches, side tables nicely placed . Modern Chandeliers , photo prints of his own display on the walls. Low key yet with taste! Food cost, this is one topic I would like to discuss. The norm on the industry is about 15 to 25% where 25% is considered with conscience. So if a restaurant spend 35 to 40% on food cost, it's a steal and food connoisseurs will defintiely raise their eyebrows and eager to find out. Mr. Ha spare no effort in sourcing best ingredients from all over the world with top quality and best price for his customers! Goode liver from Lafitte, France (higher grade than Rougie), not any of the east Europe substitiute; French lamb, Spain aged Gallega beef ( stopped becasue unsteady quality sadly), French eel, Local farm raise chicken, Turbot fish steak, altlantic shrimps, freshest line caught small fish for making soup,  Duckleg confit from France, sea garoupa for main course, french butter to accompany the best mini baguette locally baked, succulent French baby mussels, Freshest White Pearl which he started serving it more than 20 years ago when we seldom even know what Belon or Gillardeau is!) While a lot of trendy or popular Speakeasy restaurants charging similar prices, but the quality of food is nowhere near Mr Ha's and I went to many of these places while food is not bad at all, but it's just lacking the essence of ultimate culinary touch, to satisfy our mouth and tummmy with best food! Mr Ha never promotes himself as he believes his food will speak louder than fancy words and photos. However, many customers who become friends with him will help promote for him such as or food blogger KC Gourmand and Budming etc. His plate decoration never busy but ample enough to displace a simple elegance which fits his low profile style and decor of the restaurant and his food.What about the food quality? It will be meaninless If what has mentioned does not translate in the final product served on the dish! The food in fact is immaculate, well prepared thoughtful , unpretensious , solid and delicious in every sense!Last night, we startedl with a shrimp ceviche which is sweet with blood orange place beneath some shaved d fennel, honest, I have not tasted often such intense green flavour of fennel, lovely!The fish and spinach soup is perfectly prepared, freshly line caught small sea fish and grinded spinach is not a bit heavy but the fish flavour mixed nicely with the greeness of spinach, gulp after gulp of la mer! Sumptuous Lobster bisque is served in many top restaurant and his is among the best. His bisque takes a lot of time  for preparation and has a very very Intense lobster flavour which is a must but must not to a point which become too heavy ! The balance is well judged here.The baby French mussels are tiny but the explosive sweet flavour with the soft and succulent texture pair with white wine sauce is superb despite the sauce is a tad too salty, but I still drink a lot from the shell~Smoked Foie Gras with dried fig - his smoked is bar none, the intense, packed FG  flavour with the added smokiness is such matching with the dried fig that it is such sublime experience!Fried Foie Gras with fresh fig to take away the oiliness never disappopints us, lightly fried , crunchy on the outside, never watery in the inside nor over cooked, puddy texture with exposive flavour vitalised by the light fry. I may slightly prefer the smoked but fried FG is also so so great, so I ordered both needless to say.Main DishDuckleg confit is a mandatory order, soak in its own oil and sea salt overnight and fried to perfection with crusty skin but did not crumpled wth the knife slicing through , taste of duck flavour is intense but it's chinese ham taste makes it interesting and complete.Suckling pig has crunchy skin and tender meat and is every bit as tastyOven cooked French leg of lamb being roasted covered by its own fat, served medium , very soft and tender with the nice oiliness and sufficent yet not over the top lamb taste , it's defintiely his specialty, like the peas and potatos on the side as well, peas so crunchy fresh and potatos so sweet.DessertNougat Glace is the dessert that I would order everytime, with crunch nuts in the middle of the ice cream slice sprinkles with rose bits. my personal favorite!Mango passionfruit sorbet - with eye cringing sourness and  piering acidity cut through the palate that gurantees wake up any student who has prepared for his final eam and stayed overnight. So refreshing with fresh fruit , sourness and iciness , perfect ending for a top and satisfying meal with a nice coffee.Seldom does a restaurant can produce dishes that commands your attention from start to finsih. The whole experience took 3 hours as only Mr Ha manning the kitchen with his wife helping out, but the time spent is worth every minute of it!One thing though, the menu doesn't change often but understanbly so as it's a family run restaurant and it will be too much of an effort if he changes the menu too frequently. However, he does changes one or two dishes from time to time. The meal costs around $800 which screams value for  the exemplary culinary experience in return. Money is not the issue anymore~ Highly recommended for all food lovers with no reservation who cherish solid culinary experience rather than flashy showmanship, bell and whistles and gimmicks!I urge everyone to come and try it out as  it would gurantee an amazing experience for those on who appreciates how hard is to find such great French food experience in HK at a realistic price. Who knows if Mr Ha will retire one day and he has already been talking about running a BnB in French Countryside, and his lease is due in next March........ will defintely be a huge blow to me and my friends if he did not carry on.......…查看更多

被店名吸引预约的2月25日晚上七点去吃这家餐厅。水的口感是自来水经过滤。灯光灰暗，装饰古仆，桌子轻盈，双手不小心碰到有可能翻桌。头菜，甘中带苦涩。龙虾汤直接难以入口味重，只能借助面包一起入口。法国套肠，臭的难以入咽，只能放弃品尝。服务员吃了一口去厨房吐了，味道与菜市场未处理的大肠一样（附照片图二）厨师是一位老人家不带口罩不带帽子。牛脸颊肉，入口似如干柴，显粉状，明显不新鲜。两道甜点与街边小贩相差甚远。…查看更多

前菜小番茄，番茄清，海鮮用料一般，蝦瘦弱得可憐，幸好墨魚不會太老。唯一亮點是香草香氣濃郁，味覺為之一振。 . 土豆大蔥凍湯 Chilled Vichyoisse 即使用奶油煮，也不覺膩，不過比想像中稀，亦吃不出薯仔的味道。配湯的法國麵包正常。煎法國鴨肝配荔枝汁煎封時間剛好，外脆內軟。美中不足是落鹽得重手，荔枝汁本應是畫龍點睛，可惜變成掩蓋鹹味和油膩感的救命草。煙熏鵝肝有驚喜，不膩之餘有濃郁香氣，算是配得上鵝肝專門店的名字。主菜（試了三款）小牛面卷 或許是為香港客人改良了，沒有牛腦。肉同樣炖得軟爛，外層膠質綿密，但沒有加入脆骨，亦缺乏配菜，口感變相單一。沒有酸芥末醬，只有酸瓜，雖然也有中和油膩和牛臊的效果，不過也使酸味過於強烈。法國油漬鴨腿它應該是先用小火油浸燉煮，然後取出煎香即可。鴨皮的確酥脆，不過鴨肉比想像中老，雖然骨肉輕易分離，但肉色已是酒紅色。幸好仍然多汁，不至乾嚡。法國牛肚慢火炆煮，入口即溶。薯仔才是亮點，表面香脆內裡軟綿。甜品鳥結冰膏一直覺得雪芭是結束一餐的完美選擇，不過已經賣光了—剩鳥結冰膏。它就是凍而軟身的鳥結糖，口感不錯，果仁非常香脆，但整體於我而言仍是過甜。整體體驗：它是法式小館，環境非常好，被書架圍繞，一張張長檯適合三五知己把酒聊天，不受騷擾之餘又沒有高級餐廳的焗促拘緊。侍應似乎準備不足，先是弄錯訂位人數，擺位忘這忘那，送菜時偶有失手——幸好不是釀成危險那種意外。至於食物，自問不算挑剔，不過既然要付了較高價錢，期望相對高。而這餐是叫人失望的。我是信食評而來，但吃不到期望有的水準。…查看更多

由電話溝通，踏入門至離開都帶著一種親切感覺。1. 嚟呢度就係要食鵝肝，其他都係配菜 😜個“生”foie gras夠滑，同啲熱香baguette一齊食好岩。 Surprisingly個foie gras poêlé唔係好肥亦夠味道。其他頭盤都有足夠水準，mushroom湯嘅truffle味啱啱好，唔會太大關於主菜，個confits de canard (duck legs)皮脆肉滑，a real pleasure. 不過少佐啲配菜個pot au feu湯甜，肉夠淋。整個dish都係真材實料同賣花佐功夫去煮 啲甜品夠light，好配整個晚餐支Macon好fresh帶有Bourgogne（Burgundy）區嘅春天花香味道，而且價錢非常之合理。2. 餐廳主人想創造一重法中文化交流嘅feel，用佐啲中式家飾配合。個人覺得懷舊多個tradition氣氛。 Quelques livres de cuisine française aident à ouvrir l'appétit.3. 一直對呢重小型上樓餐廳有好感，通常都帶著family authenticity嘅feel。Le Monde d'Ulysse都唔例外，呢度都係注重quality over quantity at an affordable price. J'aime.結論， totally meet my expectations。絕對值得推薦嘅餐廳. Merci pour ce moment paisible en ce jour particulier.…查看更多

人均 $550就有3道starter+1 main course+ 1 dessert太耐冇見朋友了，所以約咗朋友去食西餐晚飯！再加上慶祝朋友嘅生日，所以今次揀咗呢間！環境系比較闊落同埋靜少少，適合傾偈交流嘅餐廳！———✨第一道starter: 海鮮加芹菜莖🌟🌟🌟🌟🌟原來海鮮系蝦🦐，八爪魚🐙同埋象拔蚌！雖然蝦嘅數量唔多但系佢好夠味，超級入味，再加上少少青蘋果🍏成件事好清新！亦都好開胃！———✨第二道starter: 奶油栗子湯🌟🌟🌟就系濃郁栗子味嘅湯！都幾特別，因為系出面多數系提供蘑菇湯，但系佢提供栗子湯！可增加新鮮感(˶‾᷄ ⁻̫ ‾᷅˵)———✨第三道starter: 法國鵝肝(可選擇煎或煙薰)🌟🌟🌟🌟🌟佢哋嘅煙薰方法系自家制嘅獨門方法！雖然賣相唔太吸引，但系食落好重鵝肝味之余又唔會太過油膩！！😋相反，煎嘅法國鵝肝會比較香口濃郁🎉，亦都比較creamy少少！😆個人口味鐘意願煙薰多啲☺️☺️———✨Main course : 法國牛小臉, 酸菜🌟🌟🌟Ummm....牛小腧嘅質地都幾滑口，但系可惜淨系同埋酸菜一齊煮會顯得普通，冇咩特別。———✨Dessert: 鳥結冰膏🌟🌟🌟🌟🌟鳥結糖味嘅甜品真系好獨特，第一次見！甜品嘅外表好似加大版嘅鳥結糖😆😆食落嘅第一啖！哇！超！滑溜！感覺似系鳥結糖味嘅雪糕！再！加！上！佢中間有啲杏仁+花生🥜嘅粒粒！仲！有！佢個了結糖雪糕系。完。全。唔。甜！就算食幾多都唔會覺得好膩！大推!!!!!!!!!…查看更多

I seldom write reviews on OpenRice, and I don’t like to take photos of my food. Me and my husband regularly come here for dinner. No corkage fee, comfortable environment, good service and good food. 5 courses dinner for $550 included two starters, Foie Gras, soup, main course and dessert. As usual, we order each kind of Foie Gras, smoke and pad fried. Both are supurb!! Smoke one is smooth with very smokey taste. Pan fried one was crispy outside soft inside! We enjoy every mouthful of Foie Gras!!! Today we had fish soup, husband had lamb rack I had suckling pig for main. Both were nice, meat were tender and coo perfectly! Nougat Glacé is their signature dessert!! Every time we have this one, and this time I chose papaya crumble. First time t have it, crumble is made of a layer of flour and butter, and almond flakes, with a scoop of ice cream, delicious!! Owner, Chef Mr Ha gave us duck fat to take home! We can have roasted photos for Sunday! Yeah!!! …查看更多

第一次到這間餐廳，一入門口感覺非常清新，背景音樂有啲鳥語花香嘅感覺，環境都幾舒適，有空間感，枱同枱之間嘅距離適中，如果鐘意睇書嘅人應該更加鐘意，因為餐廳兩邊都有好多書，不過餐廳主人應該係攝影發燒友，因為有啲懷舊嘅攝影器材做裝飾，餐牌價錢非常相宜，以為用料會將貨就價，點知食落非常有驚喜，貨真價實，好似用緊茶餐廳嘅價錢食法國菜，聽聞廚師嘅招牌菜係鵝肝，可惜中午未能一試！晚餐價錢可能會不一樣，但係灣仔地段食到呢類嘅法國菜應該選擇不多，值得一試！…查看更多

今次已是本人第二次光顧此店。第ㄧ次是平日去, service 及食物非常好!今次特意早兩至三星期訂聖誕夜幫襯但可惜當晚各方面也大打節扣此店強調聖誕夜價錢跟平日差不多。這樣很好。book 枱時都如以往有禮貌。失望是當晚餐廳冇咩聖誕氣氛, 招呼的中年男侍應黑黑地面。坐位也不太舒服, 二人枱很窄, 前後左右距離窄, 食物質素沙律不ok唔好味, 主菜烤大蝦太少, 我覺得要有多小小伴碟,或者有薯蓉。牛扒五成熟外觀看似三成, 成塊都紅色有血水, 雖然味道唔錯, 但好似食緊一塊全raw牛咁。鵝肝好味, 保持水凖! 湯同生蠔都唔錯嘅。甜品鳥結冰膏好正! 或者我們生面口, 總之招呼我們麻麻, 成晚都要我自己加酒喎! 其他人又有人幫喎! 其實每人嘅聖誕節係好寶貴, 餐廳應該多小小心思令每個人都可以過ㄧ個開心快樂的聖誕! 至少唔好咁黑面啦, 雖然他説話時不是沒禮貌的.…查看更多

突然很想吃鵝肝時，在openrice 搜尋鵝肝, 出現了這一間有趣名字的法國餐廳。我對法國餐廳的擺盤一般都很有要求，這間就小餐館的形式，我就沒有太在意他們的擺盤，沒有精緻擺盤的情況下，吃出了驚喜。和朋友覺點了一個晚餐set, 他點了煎鵝肝，我點了餐廳自家製的煙燻鵝肝，煎鵝肝香口，煙燻鵝肝特別。主菜點了鴨腿和法式乳鴿，也是不錯，不過還是覺得鵝肝比較出色，主菜加上沒有擺盤，略嫌有點比下去。餐廳環境安靜，坐得舒適，價格也不貴，會再去。…查看更多