影片
港铁上环站 A2 出口, 步行约8分钟
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电话号码
96036591
营业时间
今日营业
17:00 - 01:00
星期一
全日休息
星期二至六
17:00 - 01:00
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位于香港中环鸭巴甸街28号地舖的ROUCOU Cheese Bar & Omakase，是香港首间以奶酪为主题的日式omakase餐厅，结合法国传统奶酪工艺与日本料理的精致呈现，令人耳目一新。由前Caprice餐厅经理、资深奶酪师Jeremy Evrard创办，餐厅以其对奶酪的热情与专业，打造了一个独特的美食体验。环境与氛围ROUCOU的设计融合了日式简约与法式乡村风情，店内以木质元素为主，点缀传统和纸门与和伞吊灯，营造出温馨而雅致的氛围。餐厅分为酒吧区与仅有八席的omakase专属カウンター，前者适合轻松小酌与朋友聚会，后者则提供沉浸式的奶酪探索之旅。虽然有食客提到繁忙时段（如周五晚上）环境略显喧闹，但整体气氛热闹而不失格调，非常适合喜欢热闹用餐体验的人士。1. 层层酥脆薯片塔配牛肉他他（Potato Mille-Feuille with Beef Tartare）
这道菜以层层叠叠的薯片为基底，酥脆的口感令人惊喜。上面铺著新鲜的牛肉他他，搭配浓郁的奶酪酱（可能是Mimolette或类似的半软质奶酪融化后制成），再点缀微辣的酱料和微绿叶菜。牛肉他他的鲜嫩与奶酪的浓香完美融合，薯片的脆感增添层次。奶酪酱流淌在旁，视觉诱人，味道上奶香与牛肉鲜味相得益彰。份量适中，适合两人分享作为开胃菜。2. 奶酪炸物（Cheese Croquettes）
这道炸物外层裹著酥脆的面包糠，内里是浓郁的奶酪馅料，咬下去时奶酪微微拉丝，散发浓浓奶香。表面点缀了细碎的香料（可能是黑胡椒或香草碎），增添风味。旁边的小杯酱汁可能是日式风味的蘸酱（如酱油或塔塔酱），与奶酪的浓郁平衡。这道菜热气腾腾，口感外脆内软，是酒吧区的经典小食。3. 奶酪薄饼（Cheese Flatbread/Pizza）
这款薄饼以厚实的饼底为基础，上面铺满融化的奶酪，搭配薄切的马铃薯片、火腿（可能是Prosciutto）和迷迭香。奶酪可能是Comté或Gruyère，烘烤后散发坚果香，与马铃薯的软糯和火腿的咸香完美搭配。迷迭香带来清新草本风味。份量十足，两人分享刚好，饼底酥脆，边缘略带焦香。4. 迷你奶酪炸物（Mini Cheese Croquettes）
这道迷你炸物与之前的奶酪炸物类似，但份量更小巧，适合一口一个。外层酥脆，内里奶酪馅料浓郁，点缀了细碎的香料。这道小食轻松有趣，适合边聊天边享用。5. 炸鸡（Fried Chicken）
根据你的更正，第五道是炸鸡。从照片看，炸鸡外层裹著酥脆的面包糠，内里可能是裹了奶酪的鸡肉馅，或搭配奶酪酱，与ROUCOU的奶酪主题一致。表面点缀了黑色香料（可能是黑胡椒或海苔碎），增添咸香。旁边的小杯酱汁可能是日式风味的蘸酱（如酱油或塔塔酱），与炸鸡的油香形成平衡。炸鸡外皮金黄酥脆，内里嫩滑，奶酪元素让这道菜更具特色，适合下酒或作为主食。
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Reservation was made a month in advance during their soft opening. Initially, from the first Openrice review, it seemed they weren't quite ready to serve omakase yet. However, being cheese lovers, we decided to give their regular menu a try. To our delight, we stumbled upon their 3rd day of offering omakase! It was a stroke of luck! We absolutely adored it! This was, hands down, one of the most intriguing and enlightening dining experiences we've had.The dining room was plush and inviting, with an abundance of cheese ready to be severed. The omakase dining area, situated at the back, was a cozy private space that accommodated 8 guests around the chef. Similar to the Japanese omakase setup, allowing us to witness the chef craft each dish while educating us about cheeses throughout the evening.Chef Jeremy shared his preference for working with smaller vineyards rather than commercial ones, started our night with a delightful glass of Champagne. There wasn't a fixed wine pairing menu, he believes in wine-at-your-own-pace and he would happily recommend wines that complemented the current courses whenever we were ready for another glass.The night's menu was handwritten on coasters, adding a charming touch to the experience. I'll spare you the intricate details of each dish as I believe they're best enjoyed with a fresh mind, with the chef's insights on ingredient selection and flavor combinations. Besides, I'm certain the menu is ever-evolving, promising new surprises! Nonetheless, here are some of the highlights of the evening:Armed with a glass of dessert wine, we were asked to select our favorite dish. Remarkably, each member of our party of 5 chose a different dish! It was delighting how every course was a superb, including the simplest sourdough and fresh butter, which managed to wow us. The thoughtfulness in the sequence of dishes served ensuring a balanced progression was evident. You could feel the dedication and creativity poured into the menu design, reflecting the chef's passion for the concept.A truly impressive dining experience with Chef Jeremy, we are already making plans to come back!
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性价比极高 PMQ对面只系开咗17日 嘅法日餐厅🍴芝士厨师发办要4月17号先有1288+10%只系有八个座位两个时段 6/8pm~(职员话已经full到去五月）一入餐厅就见到各式各样嘅芝士成个menu都系芝士做主题 如果钟意饮酒，仲可以配合唔同嘅Cocktail全部嘢食都系性价比劲高$158薯仔牛肉他他千层酥喺你面前刨海量芝士 外脆内软 加埋咁多芝士一齐食 真系好正$78墨西哥芝士炸弹配合青色嘅 大蒜香料一齐食 一切开熔岩芝士爆出嚟 加埋辣辣地 好开胃$128焦糖鹅肝酱多士一定要为佢嚟好多次 ！面头嘅焦糖香脆 得黎再配合 芝士鹅肝mousse 好香好滑仲有啲酒香味 放喺超脆超薄嘅多士 好好味呀 $78明太子蛋 都系配合即刨芝士（其实我本身谂住嗌𠮶个明太子玉子烧，但系我嗌错咗，不过都好好味）$118海胆寿司 系好特别嘅味道 辣辣地再配合蛋黄酱 热辣辣嘅寿司饭 俾你即刻用紫菜包住 大满足$178羊奶芝士焗薯 配沙律菜 好有口感 法国男友表示好钟意（记得唔食羊奶唔好叫呀）最后食埋个芝士蛋糕庆祝生日
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昨晚去了这间仍soft opening 还未有omakase提供的cheese bar吃了一顿丰富晚餐，点了几款食物，全部都好有质素，尤其是个cheese board，简直物超所值，下次一定会再来试埋其余款式。唯有要提醒就系，这里昨晚非常”有气氛”，可能由于是Friday nite关系，加上正在Ruby 7，所以非常热闹，有啲嘈😅不过好适合一班朋友来食饭饮嘢吹水，如果想找宁静嘅地方fine dining，可能就未必适合啦！
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