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港鐵上環站 E3 出口, 步行約2分鐘
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電話號碼
93695861
營業時間
今日營業
12:00 - 14:30
18:00 - 23:00
星期一至日
12:00 - 14:30
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
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Palourdes
Rice Pudding
+137
+3
中上環最近開左間法式小餐館「Babette」，由幾位法藉好朋友一齊主理，當中更有大廚曾任職米芝蓮餐廳，搜羅新鮮食材，將法國正宗既味道呈現係食客面前Mousse De Foie De Volaille 雞肝慕絲濃郁幼滑，sourdough更加令雞肝慕絲味道昇華左Tartare De Truite三文魚他他入面有牛油果、杏仁、紫蘇、三文魚子、柚子既食材，配搭同調味都恰到好處Palourdes用上本地蜆以紫菜牛油、埃斯普莱特辣椒等等既食材烹調而成Gnocchis ParisiennesGnocchi 煎過後外面帶有少少焦香，配以Mornay Bechamel 乳酪白醬，Comté cheese 24 months同埋Bayonne Ham，簡單既食材但味道一d都唔簡單Short Ribs à L’échalotte 慢煮既牛小排配以薯蓉、蘑菇、油浸乾蔥、肉汁煮成，牛小排肉味濃郁，但其他食材既配搭唔算好有驚喜餐廳唔算好大，枱都放得較為迫夾，而我最愛係雞肝慕絲、三文魚他他 & Gnocchi，但整體既份量都幾細，加上食材大部分都係採用本地食材而唔係進口食材，價錢變相都會令人覺得相對進取，加上限時既關係，雖然侍應面帶笑容，但你會感覺到佢地好想你地食完快d走，香港餐廳就係咁🙂
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❝今期最hit餐廳之一🔥😍中上環法式bistro小餐館🇫🇷試到米芝蓮星級廚藝✨❞位於中上環最近新開既法式bistro @babette.hk 一開冇耐就紅爆!😳✨一席難求平日9pm都仲full booking!🥹(快d bookmark預早訂位啦!)餐廳由曾任Louise, Amber, Belon等米芝蓮星級法國菜餐廳既 @cedric.tsia 主理!🤩座位狹窄環境較嘈吵 但有種法式住家酒館嘅感覺～Dinner人均$600 bistro黎講唔算平 但食物係有水準的!🥳✌🏻餐包配上香蔥牛油相當impressive!🍞🌿前菜試左2款～𝙋𝙖𝙡𝙤𝙪𝙧𝙙𝙚𝙨煮蜆粒粒都新鮮肉質飽滿 個seaweed butter醬汗好香口😋𝙏𝙖𝙧𝙩𝙖𝙧𝙚 𝙙𝙚 𝘽𝙤𝙚𝙪𝙛牛肉他他係粒粒口感配紫蘇葉mustard (朋友覺得多筋左d🫢)主菜都試左2款～佢地既𝙂𝙣𝙤𝙘𝙘𝙝𝙞冇用薯仔改用芝士製作😳半煎炸外脆內軟綿～另一主菜𝙎𝙝𝙤𝙧𝙩 𝙍𝙞𝙗𝙨更驚艷! 慢煮方式超軟腍 脂肪比例剛好 配薯蓉同香菇所有野都好夾😍一定要試呢個!最後試埋招牌𝙍𝙞𝙘𝙚 𝙋𝙪𝙙𝙙𝙞𝙣𝙜類似西米布甸 配上酸甜蘋果蓉 帶香濃豆蔻+雲呢拿味😚▪️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中環德輔道中173號南豐Place地下G-3號舖Ig: @babette.hk 🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_上環🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_法國菜 #joys_西式
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最近試咗中環呢間半開放廚房嘅 Babette，感覺好似坐喺廚師隔籬傾偈咁chill。Lunch set三道菜唔止擺盤精緻，味道仲幾有驚喜。｜Starter - 鮭魚tartare｜一上枱已經好打卡able，三文魚切得啱啱好，拌埋creamy醬汁又唔膩，面頭仲有啲青瓜泡沫＋脆粒，食落層次豐富，開胃度一流。｜Main - 慢煎雞胸配牛肝菌炒飯｜雞肉煎得靚又嫩滑，完全唔鞋，飯有香菇香，但略為硬咗少少，如果可以再濕潤啲就perfect。醬汁味道調得好，成件事balance得幾靚。｜Main 2 - 白汁烤魚配野菜｜魚皮煎得脆，白汁好香帶少少海鮮味，下面鋪住清爽菜葉，一啖魚一啖菜好match，冇負擔。甜品叫左chocolate mousse, 有少少hea, 沒有質感，好似食緊一pat cream🫡總結：環境舒服，師傅現場即製有溫度。套餐價錢以中環嚟講算抵食（2 courses $198 / 3 courses $248），適合打卡之餘又唔係得個樣。推介畀鐘意法式精緻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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