适逢Restaurant Week，经 dining city 预订了位于中环地段，2024及25年荣获米芝莲一星及绿星的Feuille，是一间采用本地生产及有机农场的食材，结合法式烹饪手法，能提供独特的用餐体验的餐厅。🌺菜单设计围绕植物的生命周期，从谷物和种子开始，到叶茎和根，最后再到花朵和果实。🌙晚餐：连头盘同甜品共4道菜，$1088/人（未计加一）✨。-What we ordered🎈🌱Grains & Seeds🔹Appetizer：• Lamiaceae Seed - Kombucha• Mustard Seed - Shiso - Sea Grape• Sobacha - Comté - Yeast🌻Roots, Stems & Leaves 🍃 🔹Bread：• Feuille Bread - Dill Pil Pil 🎃🍞🔹Starter：• Pumpkin Seed - Kuruma Prawn - Grapefruit• Nasturtium - Wild Fish - Pumpkin• Back Truffle - Potato - Chinese Chive🔹Main：• Mushroom - Three Yellow Chicken - Chestnut🌺 Flowers & Fruits 🍇 🔹Desserts：• Banyuls - Fig - Spice• Origins• Marigold - Pollen• Local Fruit Candy-餐厅的名字意为“叶子”象征著自然和新鲜的食材。从简约的装潢到菜单设计，餐厅展现出其Eco-Friendly理念💚。摆盘使用大量干花及植物学元素，让人置身于花丛之中，每道菜品不仅美味，还充满意义。全餐头盘到主菜食物质素都不错，最印象深刻的是焗紫色薯仔，配上黑松露酱汁，很美味。而甜品是走fusion风格，很创新，但个人不是太喜欢，味道亦偏甜，可能还是经典的口味才适合我吧😆。-#footage_hk #central #hkrestuarant #中环 #中环美食 #diningcityhk #michelin #michelinpower #米芝莲…Read More
. 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. 
