Louise

Last night, we had an unforgettable dining experience at La Terrace by Louise, now led by the talented Chef Loïc Portalier. 🌟 The new restaurant setting is absolutely stunning, offering a casual yet sophisticated atmosphere that perfectly suits a delightful evening out.We were thrilled to explore the revamped wine program curated by Head Sommelier Jasmine Low, featuring an expanded selection of 750 labels with incredible price reductions. 🍷 Each pairing we experienced truly elevated our meal to new heights.The expanded food menu was a true culinary delight! We began with fresh oysters paired with Cadoret La Lune 🦪, their briny sweetness perfectly complemented by a crisp finish. Next, we indulged in sago and mimolette “arancini,” crispy on the outside and creamy on the inside, served alongside confit bell pepper, rich burrata cream, and a drizzle of olive oil—pure heaven!The escargots with beurre persillé and melba toast 🐌 were exquisite, bursting with flavor and perfectly tender. The traditional beef tartare, prepared tableside, was a showstopper, beautifully seasoned and accompanied by an array of condiments for a personalized touch.We also enjoyed gnocchi “à la Parisienne” with black truffle and Jambon Blanc de Paris 🍝, where the light, airy gnocchi paired beautifully with the earthy truffle. The Mediterranean grilled octopus, served with romesco aioli and vibrant Riviera vegetables 🐙, was perfectly charred, boasting a smoky flavor that complemented the dish wonderfully. The Australian Black Angus ribeye, served with a decadent sauce au poivre, was simply divine—tender, juicy, and bursting with flavor. 🥩…查看更多

This Michelin 1-star restaurant offers French cuisine and is located at the historic two-storey building at PMQ, which used to be Police Married Quarters. Having visited almost five years ago, today we returned to see what Chef Loic Portalier has prepared for us.On the ground floor of the building is a bar and outdoor terrace for more casual drinks and dining, while ascending the stairs leads to the main dining room. Seated at a table on the window side looking out to the balcony, the décor is elegant, with warm lighting, a luxurious yet relaxing and comfortable setting. From my spot I also got the pleasure of seeing some of the actions in the kitchen at the back.We have chosen the Prestige Menu ($1,888 each) and I also go for the wine pairing ($1,088). For aperitif, I started with a glass of Eric Rodez Blanc de Blancs 37 edition ($228). This Grand Cru Champagne, made from grapes from Ambonnay, is a blend of 3+ vintages, with a floral and delicate nose, good acidity and highly refreshing.The Amuse Bouche is a Beef Consomme. The intensely flavourful broth has a creamy and rich Parmesan foam on top, scattered with some garlic croutons and chives to add to the texture and taste. Reminding me a bit of an espresso, it is delicious and the first time we have a broth for amuse bouche.The Homemade Sourdough has a crunchy crust while the inside is airy and light. With a cream cheese butter on the side, the bread are so good that we finished the two pieces straight away. The staff then kindly provides another serving which we also annihilate.The first wine paired is Taittinger Folies de la Marquetterie. This Champagne is a blend of Chardonnay and Pinot Noir growing on the hillsides around Chateau de la Marquetterie, where the Champagne House started, with a deep yellow colour and nice fruity bouquet of peaches, leading to toasted brioche and vanilla, and a full-bodied palate.The first course features Langoustine. The raw langoustine is chopped to small pieces and served in tartare fashion, mixed with some smoked cream. On top is a thin slice of tuile, which supplements crispness to the bite. The sauce is made with clementine and fir buds, to give the citrus vibrancy with a nice pine fragrance. Very pleasant and tasty.The second wine paired is Domaine Courbet Savagnin Sous Voile. This Jura wine aims to show the full potential of the varietal aged under flor but not into the vin jaune style. Having a nice almond and citrus peel note, together with honey and spices, plus the high acidity, it is the perfect complement with the food coming next.The second course is Caramelised Onion Tart. A buttery “Brioche Feuilletee” sits on the thick, creamy sabayon prepared together with vin jaune, infusing the sauce with the unique taste. With the caramelized onions on top, and together with Comte cheese cream, it is delicious and complex in taste.The third wine paired is Domaine Lambert Le Chenin d’a Cote, a Chenin Blanc from Chinon, with aromatic white flowers, plenty of fruit like apple, citrus, and stone fruit on the nose. The palate has good acidity, a sharp minerality, with chalky instead of the typical waxy characters found in the varietal from other parts of the Loire.The third course is Meuniere Frog Legs. Inside the bowl the chef put the butter poached frog legs, fully remove any bones, and cut into small pieces, together with cep and quenelles, which are essential fish meatballs famous in Lyon, before pouring in a watercress velouté, with a delicious peppery note. Together with some chives and croutons, it is phenomenally good. A must order.The fourth course features seasonal Morisseau Mussels, which are cultivated along the Brittany coast. The mussels are poached slightly and still retains the umami taste and tenderness, paired with a fennel salad and the sauce with Amalfi lemon for its citrusy freshness. There are some small Nduja pieces for additional savoury taste.The fourth wine paired is Benoit Ente Bourgogne. While the producer is less famous than his brother, this white wine is very pleasant and nice, with green apple, lemon zest, and white blossom on the nose, an elegant palate that has quite high acidity but not austere, plus nice minerality but not oaky.The fifth course features Brittany Dover Sole. Underneath the fish there is some cucumber puree together with grilled sweet peas, providing a nice combination of textures. On the side are the prized Kristal caviar, paired with the beurre blanc sauce. With some dill to add to the fragrance, the fish is very nicely seasoned and grilled, wonderful in taste.The fifth wine paired is Tenute Silvio Nardi Brunello di Montalcino. Changing from French white to an Italian red, this wine has a rich nose, showing nice ripe cherries and raspberry, sweet spice, and some toasty cedar with hints of vanilla, also having a smooth palate and velvety tannin. A good match with game, and meats of leaner cut.The sixth course features “Fabien D’eneour” Brittany Pigeon. Served in two ways, in the centre is roasted pigeon breast with some pine nut crumble on top to give a crunchy bite. On the side is the shredded pigeon meat, stewed for long hours and covered with pastry. Together with confit fennel and onions, and “Sauce Diable”, of black pepper condiments, it is another great dish.The sixth wine paired is M. Chapoutier Bila-Haut Rimage. With lots of dried fruit, this fortified sweet Banyuls has plenty of coffee, toffee, and nuts. Made from 100% Grenache, it is powerful in nose yet has still got a nice acidity to bring freshness on the palate, making it a good complement with dessert made with chocolate.  The seventh and final course features “Tulakalum” Dark Chocolate. The single origin chocolate comes from Belize and has nice tangy notes, sitting on top of caramelised sourdough ice cream, with toasted sourdough crisp. Together with some cocoa nibs praline and a drizzle of whisky for fragrance, the chocolate wraps up this wonderful meal.The Petits Fours is homemade Canele which are not too sweet, with a crunchy surface, and a nice vanilla taste, pairing well with a cup of espresso to finish. The restaurant also provides a couple of Madeleine for us to bring back home as snacks, both good in taste. It is a satisfying and enjoyable meal throughout.Service is great, with the staff friendly, helpful and attentive. Chef Loic Portalier also comes to our table to introduce the main course and interact with us. The bill on the night is $5,864. If you want to enjoy nice French cuisine in a more relaxing ambience, Louise is a good place, and in cooler season can also consider dining on the balcony too.…查看更多

想试依间米芝莲一星法国菜Louise好多年，难得restaurant week有La Terrace by Louise嘅Elite Signature 6道菜晚餐，又有HSBC信用咭，于是即刻订台！Elite Signature Dinner $688 per personCourse 1Sago & Mimolette "Arancini"  依道炸饭团波波，外面好脆，里面有西米粒，面层舖满米莫莱特芝士，微辣开胃，好有特色😍Course 2Potato & "Baenki" +$98 per piece我系为咗依道菜而嚟😍大量嘅Baenki 鱼子酱舖满喺薯仔千层酥上面，香浓嘅薯仔配咸鲜嘅鱼子酱，顺滑绵密，香味喺口中，余韵久久不散。Course 3Foie Gras Ravioli +$68牛肉清汤倒入鹅肝意大利饺，好有仪式感， 加上贡布胡椒油，感觉好清新，意大利饺咬开爆满鹅肝酱，配搭埋汤一齐食，感觉唔会腻。Loire Valley White Asparagus    鲜甜嘅罗亚尔河谷白芦笋配搭魔鬼蛋以及西洋菜蛋黄酱，加埋烤面包粒，口感丰富。Course 4Moules Marinières (Served for two guests, 400gr)  法式白酒煮青口，两人份，虽然有啲冇开口，但整体数量超多，而且好鲜甜，同平时任食嚡口果种完全系另一种食法。Course 5½ Roasted Yellow Chicken (Served for two guests)  半只香烤本地三黄鸡，配新潟米鸡油饭，饭舖满香脆嘅鸡皮碎，捞埋鸡酱汁食简直系绝配，烤鸡香口肉嫩，果然系依度嘅signature dish😍Course 6🍋Amalfi Lemon “Givré”  阿马菲柠檬冰沙，柠檬上有脆脆蛋白霜及罗勒，里面系柑橘忌廉，酸甜交集，非常清爽。Pure Vanilla Millefeuille  云呢拿千层酥，每一层都有果仁脆粒同焦糖，加埋云呢拿雪糕，香浓有口感，为依餐食咗3个半钟嘅晚餐画上完美句号。餐厅楼上系Main Dining Room，会有其他菜式，例如Brittany Pigeon，而且上层有露台座位，感觉更chill, 天气凉啲果阵可以再嚟🥰依晚食饭现场仲有live band, 听住柔情嘅音乐食饭，亦唔会阻住倾计。另外，餐厅楼上系Main Dining Room，会有其他菜式，例如Brittany Pigeon，而且上层有露台座位，感觉更chill, 天气凉啲果阵可以再嚟🥰🍸Cocktail : Saint Earl Grey评分：最高为5分治愈度：👩‍⚕️👩‍⚕️👩‍⚕️👩‍⚕️👩‍⚕️抵食度：💉💉💉💉翻兜指数：🩺🩺🩺🩺🩺Louise上环鸭巴甸街35号元创方JPC地舖📍上环港铁站E2出口5分钟路程#healingbobo #foodie #hkfoodie #foodiehk #香港 #美食 #香港美食 #上环 #SheungWan #上环推介 #上环美食 #高质 #米芝莲 #MICHELIN #法国菜 #Louise…查看更多

Michelin ONE star restaurant 气氛同环境 我可以讲系满分. 如果吾系天气仲有小小热, 我一定会坐室外, 佢个室外好有大自然feel 今晚终于有机会试 bookmark 左好耐既 Louise 所有野都无失望. 讲返餐厅先. 环境: 由入门开始, 好有一种古典欧洲餐厅感觉, 有个大布帘, 神秘感满满. 灯光温和, 位置都好阔, 同隔离台起码有两米以上距离. 长长既bar 台, bartender 不停咁整cocktails. 未食野, 环境已经系满分服务:门口两位餐厅员工, 笑容满面 餐厅经理 满场走, 仲会亲自行埋黎倾下计. 好舒服. 详细讲解餐牌, 仲好主动建议我地食D 咩. 掂口味:今晚都讲明, 要食饱, 仲要好饱 (*因为要庆功*), 餐单如下: 先黎两只生蚝先. Cadoret “La Lune”, 够鲜, 海水味 正经理推荐小食 - Sago & Mimolette “Arancini” 炸饭团油渍甜椒, 法式田螺, 油甘鱼, (喂喂喂, 个法式田螺, 不得了) 必食前菜朋友指定要食既 - 传统生牛肉他他仲要有位靓女桌边现制. 配料仲会询问你意见. 多D 定小D. 贴心呢个睇食评成日都有推介 - 法式马铃薯丸子 (黑松露 & 巴黎白火腿)餐厅经理, 百忙中抽时间黎同我地简介, 仲帮我地上汁, 赞地中海烤八爪鱼, 哗佢个 红椒蛋黄酱 好食到呢. 我食左一大半肉眼- 澳洲安格斯 无得输 5成熟 准甜品方面. 我想食泡芙 但系朋友仔想食橙香可丽饼....... 点知意见不合. 两个都叫哂. haha  咁咪吾驶争啰. 巴黎布雷斯特泡芙 橙香可丽饼 总结黎讲. 要有亲民价钱既米之莲一星餐厅, 呢间首选. …查看更多

「亲民价格」米芝莲一星Louise 小酒馆💭作为三大三黄鸡名店，我要私心推荐的却是🥁🥁⋯⋯他们家的甜点！！🇫🇷法国星级甜点主厨Eve Minialai新血加盟！👩‍🍳 甜品主厨小档案｜Eve Minialai
Eve拥有多间米芝莲星级餐厅的历练，自2025年夏季加入Louise，主理甜点菜单，让法甜骨架注入亚洲新灵魂👑实力逆袭👑🍏 餐桌上的亮点：Apple Tarte Tatin & Paris Brest* 苹果塔：自家制酥皮超酥脆、苹果香甜，糖度恰到好处* 经典法式榛子圈：香滑榛子奶油馅、松软泡芙外皮，入口层次分明🍗谈主食：Louise的镇店之宝- 三黄鸡
搭配新泻米鸡油饭，喜欢米粒的口感，但个人觉得铺面的炸鸡皮反而令米饭有点「油益味」 🫣🍷 其他法式小食
Table side 根据要求调味的牛肉鞑鞑 👍🏻 、西米芝士炸波波👍🏻、青口👍🏻、 马铃薯鱼子酱千层酥🉑、香草牛油田螺 🉑🕴🏻服务绝对是加分位 🤭…查看更多