每次来到Chef David及Chef Joris主理的Fauille，就期待着今天是享受怎样的田园生活，因为无论是餐厅的设计，食材的选用，甚至是摆盘，也是香港Fine Dining里面最有田园气息的一家，吃完会纾压的那一种。吃尽海陆空的午餐，陆地的当然是A4和牛，用上Stripeloin的部位，肉香更重，配上松茸和通菜这两个不容易联想一起的食材，初秋的气息配合爽脆的口感，整件事相当配搭。煎得很香的三黄鸡配上南瓜，以及鸡汤Risotto，油香和甘甜结合，同样的浓味，但是表达各有千秋。马友鱼配上泰式香草，再加绿豆泡沫，微微辣劲配上清香，马友的鱼油香表达出来。主菜充满着田园风之余，头盘和配菜并非惊为天人，但却是令到主题得以强化的存在，特别是其五谷面包，不以酸种制作，外酥内软之余，五谷的坚果香味以及口感，令面包的整体更为复杂，层次更为丰富。不以牛油，而是用上西班牙特色的Pil Pil酱作为点缀，本身有鱼肉的胶质，以及蒜蓉，再加上刁草，咸香中有甘香，也强调了本身的田园风。最后甜品的芒果脆饼，除了突出芒果本身的果甜，外表像一朵米芝莲的星星，也说明了其星级水准。Feuille, by Chefs David and Joris, delivers Hong Kong’s most idyllic fine dining experience, offering a de-stressing taste of pastoral life. The rustic theme is present in everything from the decor to the plating. The lunch menu masterfully balanced land and sea: robust A4 Wagyu with matsutake, fragrant chicken with pumpkin risotto, and threadfin fish with Thai herbs. The non-sourdough multigrain bread with a savory Pil Pil sauce reinforced the theme, capped off by a star-shaped mango crisp dessert of Michelin quality.…查看更多
1) Grains & Seeds:Lamiaceae Seed - Kombucha, the kombucha earl grey tea (slightly sour and boozey) lifted our spirits and awakened our appetite for more to come😆. Mustard Seed - Shiso - Sea Grape, the dominant flavour here was the shiso leaf crisp with its unique taste cooked like a Japanese tempura. The slightly sour note from the mustard seeds complemented the shiso. I particularly liked the presentation and the beautiful green foliage on top of the shiso. Sobacha - Comté - Yeast, the mini ball was a delight to have, full of Comte cheese flavour and the crispy cheese bits on top gave texture. Yummy😋 (2)Roots, Stems & Leaves Feuille Bread - Dill Pil Pil , the pumpkin seeds on top gave crunchy texture to the well baked bread and contrasted well with the soft springy bread within (also filled with pumpkin/ sunflower seeds). The highlight came when one ate with the dill spread made from herb oil, gelatine from the Ma Yau fish and dill emulsified together. Such buttery smooth herby spread made without “butter”! 
. Clever use of Basque Country concept of pil pil into this dish. Parsley - Crab - Almond Milk, atop the steamed crab meat were fresh baby salad leaves (sourced from local farm) dusted with some kind of green powder. The crab meat mixed with green papaya pieces in parsley sauce was well balanced. I just loved the presentation😍. Thai Basil - Ma Yau - Green Pea, the fish charcoal grilled on skewers was expertly cooked, retaining smokiness with crispy skin, yet the flesh was still very juicy. Under the fish, there were sautéed green peas with cucumber and longan. The tender sweet green peas popped in the mouth and contrasted well with the crunchy cucumber, and the white foam brought some acidity to the dish. The dish was clean, fresh and very flavourful
. Pumpkin - Three Yellow Chicken - Mushroom, the roast chicken breast slice came with pumpkin purée, blaze mushroom (姬松茸） from Yunnan, chicken jus and a sauce in foam made with Shaoxing wine. The chicken breast was tender and paired exceedingly well with the Shaoxing wine foam, giving a creamy “mushroomy”, buttery smoothness which hung so well on the chicken pieces. Couldn’t figure out why but the foam reminded me of the layered foam found in cappuccino full of nutty goodness! 
There was a separate bowl of “rice” which they use wheat instead of rice to give a bit of chew and, with the smoothness of the pumpkin purée, it was also very flavourful😍. An excellent dish!(3) Flowers & FruitsPineapple Entremet and Watermelon Fruit Candy, atop the almond cake sat the extremet with rich vanilla centre and pineapple compote on top which was not too sweet. Overall, I am particularly impressed with their cooking techniques in highlighting the unique values of local ingredients. 
