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港铁上环站 E3 出口, 步行约2分钟
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电话号码
93695861
营业时间
今日营业
12:00 - 14:30
18:00 - 23:00
星期一至日
12:00 - 14:30
18:00 - 23:00
以上资料只供参考，请与餐厅确认详情
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Palourdes
Rice Pudding
+137
+3
中上环最近开左间法式小餐馆「Babette」，由几位法藉好朋友一齐主理，当中更有大厨曾任职米芝莲餐厅，搜罗新鲜食材，将法国正宗既味道呈现系食客面前Mousse De Foie De Volaille 鸡肝慕丝浓郁幼滑，sourdough更加令鸡肝慕丝味道升华左Tartare De Truite三文鱼他他入面有牛油果、杏仁、紫苏、三文鱼子、柚子既食材，配搭同调味都恰到好处Palourdes用上本地蚬以紫菜牛油、埃斯普莱特辣椒等等既食材烹调而成Gnocchis ParisiennesGnocchi 煎过后外面带有少少焦香，配以Mornay Bechamel 乳酪白酱，Comté cheese 24 months同埋Bayonne Ham，简单既食材但味道一d都唔简单Short Ribs à L’échalotte 慢煮既牛小排配以薯蓉、蘑菇、油浸干葱、肉汁煮成，牛小排肉味浓郁，但其他食材既配搭唔算好有惊喜餐厅唔算好大，枱都放得较为迫夹，而我最爱系鸡肝慕丝、三文鱼他他 & Gnocchi，但整体既份量都几细，加上食材大部分都系采用本地食材而唔系进口食材，价钱变相都会令人觉得相对进取，加上限时既关系，虽然侍应面带笑容，但你会感觉到佢地好想你地食完快d走，香港餐厅就系咁🙂
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❝今期最hit餐厅之一🔥😍中上环法式bistro小餐馆🇫🇷试到米芝莲星级厨艺✨❞位于中上环最近新开既法式bistro @babette.hk 一开冇耐就红爆!😳✨一席难求平日9pm都仲full booking!🥹(快d bookmark预早订位啦!)餐厅由曾任Louise, Amber, Belon等米芝莲星级法国菜餐厅既 @cedric.tsia 主理!🤩座位狭窄环境较嘈吵 但有种法式住家酒馆嘅感觉～Dinner人均$600 bistro黎讲唔算平 但食物系有水准的!🥳✌🏻餐包配上香葱牛油相当impressive!🍞🌿前菜试左2款～𝙋𝙖𝙡𝙤𝙪𝙧𝙙𝙚𝙨煮蚬粒粒都新鲜肉质饱满 个seaweed butter酱汗好香口😋𝙏𝙖𝙧𝙩𝙖𝙧𝙚 𝙙𝙚 𝘽𝙤𝙚𝙪𝙛牛肉他他系粒粒口感配紫苏叶mustard (朋友觉得多筋左d🫢)主菜都试左2款～佢地既𝙂𝙣𝙤𝙘𝙘𝙝𝙞冇用薯仔改用芝士制作😳半煎炸外脆内软绵～另一主菜𝙎𝙝𝙤𝙧𝙩 𝙍𝙞𝙗𝙨更惊艳! 慢煮方式超软腍 脂肪比例刚好 配薯蓉同香菇所有野都好夹😍一定要试呢个!最后试埋招牌𝙍𝙞𝙘𝙚 𝙋𝙪𝙙𝙙𝙞𝙣𝙜类似西米布甸 配上酸甜苹果蓉 带香浓豆蔻+云呢拿味😚▪️𝙋𝙖𝙡𝙤𝙪𝙧𝙙𝙚𝙨 (𝙇𝙤𝙘𝙖𝙡 𝙎𝙝𝙤𝙧𝙩 𝙉𝙚𝙘𝙠𝙚𝙙 𝘾𝙡𝙖𝙢𝙨) $188 (4.5/5)▪️𝙏𝙖𝙧𝙩𝙖𝙧𝙚 𝙙𝙚 𝘽𝙤𝙚𝙪𝙛 $168 (4/5)▪️𝙂𝙣𝙤𝙘𝙘𝙝𝙞 𝙋𝙖𝙧𝙞𝙨𝙞𝙚𝙣𝙣𝙚𝙨 $258 (4/5)▪️𝙎𝙝𝙤𝙧𝙩 𝙍𝙞𝙗𝙨 𝙖 𝙇’𝙚𝙘𝙝𝙖𝙡𝙤𝙩𝙩𝙚 $368 (4.5/5)▪️𝘽𝙖𝙗𝙚𝙩𝙩𝙚 𝙍𝙞𝙯 𝘼𝙪 𝙇𝙖𝙞𝙩 (𝙍𝙞𝙘𝙚 𝙋𝙪𝙙𝙙𝙞𝙣𝙜) $98 (3.5/5)꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍Babette中环德辅道中173号南丰Place地下G-3号舖Ig: @babette.hk 🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_上环🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_法国菜 #joys_西式
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最近试咗中环呢间半开放厨房嘅 Babette，感觉好似坐喺厨师隔篱倾偈咁chill。Lunch set三道菜唔止摆盘精致，味道仲几有惊喜。｜Starter - 鲑鱼tartare｜一上枱已经好打卡able，三文鱼切得啱啱好，拌埋creamy酱汁又唔腻，面头仲有啲青瓜泡沫＋脆粒，食落层次丰富，开胃度一流。｜Main - 慢煎鸡胸配牛肝菌炒饭｜鸡肉煎得靓又嫩滑，完全唔鞋，饭有香菇香，但略为硬咗少少，如果可以再湿润啲就perfect。酱汁味道调得好，成件事balance得几靓。｜Main 2 - 白汁烤鱼配野菜｜鱼皮煎得脆，白汁好香带少少海鲜味，下面铺住清爽菜叶，一啖鱼一啖菜好match，冇负担。甜品叫左chocolate mousse, 有少少hea, 没有质感，好似食紧一pat cream🫡总结：环境舒服，师傅现场即制有温度。套餐价钱以中环嚟讲算抵食（2 courses $198 / 3 courses $248），适合打卡之余又唔系得个样。推介畀钟意法式精致感但又想午餐唔食得咁heavy嘅你。
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I had a very unpleasant experience at this restaurant and cannot recommend it!!!I ordered the yellow chicken stew, but when I tasted it, the chicken leg was raw inside, the bone was red, and the meat was transparent. I informed the waitress, who was very helpful, but they took my plate away, saying they would inform the chef. I didn’t take a photo at the time because I didn’t expect them to handle the situation so poorly.The chef returned with the same stew, but you could see it’s recooked as it’s boiling inside and claiming it had been cooked to the required temperature.The chef’s actions and attitude were disappointing; he recooked the stew before addressing my concerns. Instead of properly reassessing the raw piece of chicken, he insisted it was cooked without taking my plate back.In the end, I received the same stew along with a free dessert as a gesture, but the chicken was still not well cooked. Ensuring food is properly cooked should be a basic expectation. I’ve attached a photo of the chicken from the recooked stew to illustrate my point. While the waitress tried her best to help, the chef’s response was unsatisfactory and unprofessional. I highly recommend looking elsewhere for a dining experience. It’s essential that restaurants take food preparation seriously to ensure the safety and satisfaction of their customers.
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Dinner on a weekday. Packed. Wine list not bad, ended up ordering 2 bottles of burgundy red. Not a big menu- basically ordered all available main courses save for the vegetarian eggplant. Here’s what we had. Bread basket with herbs butter. Soft Boiled Egg encased in a crunchy crust. Served in Corn sauce topped with bits of Crispy Ham.Short Necked Clams in Seaweed Butter and mildly hot berry-like Espelette Pepper powder.Smoked Salmon Trout Tartare with Almond, Avocado, Shiso, Salmon roe and Ponzu.Grilled Cobia fillet served with butter sauce, Mentalko (pollack roe sacs), Confit Fennel and a touch of Citrus. Fish was probably slow cooked first, and was unfortunately not sufficiently reheated as meat was cold on the inside. Sent it back and server came back with a replacement, with the promise that Chef personally did it himself.Confit Pork Belly, topped with chopped Thyme, on a bed of nutty and creamy Borlotti Bean (aka cranberry bean) ragoût, and Confit Lemon with Piquillo peppers (typically slow-roasted then stored in olive oil/water, with sweet, succulent, smoky, tangy taste similar to roasted red bell peppers). Beans were on the hard side and could be cooked for longer.Gnocchis (pasta-like dumplings made of potato) on a bed of Bechamel (butter and flour sauce) with Comté cheese, topped with pieces of rich, earthy Bayonne Ham. My favorite dish of the nite.Slow Cooked Short Ribs, served with Mashed Potato, Mushrooms Confit Shallots.70% Chocolate Mousse mixed with Coffee, Tonka Beans and Toasted nuts.On the house to celebrate the April ⭐️’s birthday- crème brûlée tart.In summary: bistro styled with flair offering warm ambience paired with thoughtfully crafted dishes rooted in French traditions. Attentive service and a well-curated wine list rounded out a delightful dining experience.
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