影片
港鐵會展站B1出口, 步行約3分鐘
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電話號碼
21386818
開飯介紹
米芝蓮二星餐廳L’Envol由法籍主廚Olivier Elzer執掌，以來自法國及亞洲的精選時令食材入饌，烹調創新的高級法國菜餚。Elzer擁有20多年的豐富從業經驗，被公認為香港頂尖法餐主廚之一。他才華洋溢，對美食充滿熱情，在味道、口感和烹飪技巧上不斷嘗試，為法式高級料理賦予新定義。
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獎項殊榮
米芝蓮一星餐廳 (2020), 米芝蓮二星餐廳 (2021-25)
營業時間
今日營業
12:00 - 14:30
18:30 - 00:00
星期一至日
12:00 - 14:30
18:30 - 00:00
以上資料只供參考, 請與餐廳確認詳情
相關文章
Here we are at the Michelin ⭐️⭐️ French restaurant L’envol. It’s our first visit, so we decided to go for their signature menu — the 7-course Les Heritages at $2,988 per person. We came in with high expectations, and overall, the food was excellently executed with well-balanced flavours. Before the courses began, we were treated to some complimentary starters and a bread basket, featuring caviar-infused butter.🥂 Aji, served with Daurenki CaviarInfused with clementine and star anise, this dish was light and refreshing. There also seemed to be some sliced ginger that added a subtle crunch and complexity.🥂 Hokkaido Sea UrchinSome generous spoonfuls of creamy sea urchin with diced gamberoni prawn hidden underneath. It was absolutely delicious.🥂 CarabinerosA signature dish here, featuring beautifully roasted carabineros with a rich, flavourful broth. The asparagus was crisp and fresh, and the touch of caviar on top elevated the dish even more.🥂 Roasted MonkfishThe monkfish had a meaty texture, quite different from what I expected, but the sauce was exceptional and soaked beautifully into the fish.🥂 Charcoal-grilled M9 Wagyu & White Asparagus en croûteThe wagyu was good, but surprisingly, the seasonal white asparagus stood out more for me. It’s sweet, tender, and perfectly cooked.🥂 StrawberryServed with meringue and ice cream, this dessert was light and refreshing, offering a nice balance of textures and flavours.🥂 Vanilla Rice Pudding, Tea SorbetYou start by breaking through the outer layer and mixing everything together. The slight bitterness of the pomelo paired nicely with the creamy rice pudding.To end the meal, we enjoyed a selection of petite fours, especially the chocolates — they were all incredibly good..Overall rating: 8/10
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.Throw back to the 2 🌟 Michelin mealAn unforgettable and mind-blowing dining experienceEvery dish is with high quality and creativity;Every single detail is designed to delight the sensesLove the fabulous ambience and service 🤍.7-course tasting menu .🌟Le Caviar Ocietre Perseus No. 2法國蟶子配魚子醬忌廉.🌟L’oursin D’Hokkaido北海道海膽配紅蝦及香脆小茴香.🌟La Crevette Imperiale, Poutague 1 Mois Affine西班牙紅蝦配烏魚子.🌟L’Ombrine法國海鱸魚.🌟Charcoal Grilled M9 Wagyu ribeye M9 和牛肉眼扒配焗釀雅枝竹及黑蒜.🌟Rice pudding and lots of desserts 🍨 🍮 🧁 .7 courses: $2,888Wine pairing $1,788 .Look forward to the next visit 🥰
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Finally some free time for lunch following eventual closing of prolonged project. Fourth on the list: chef Olivier. 3 sets to choose from: -3 courses ($788 pp), -4 courses ($1,688 pp) or -7 courses ($2,988 pp).Was given a mini table, probably punishment for my not having picked up the phone to confirm my reservation. (Seriously, don’t ppl do that over the not-so-intrusive WhatsApp or email these days??? Do ppl still pick up calls from unknown numbers???)Nice by-the-glass selection. Went for a Glass of burgundy red.Went for the 4 courses. Here’s what we had.Light, crispy crackers paired with a Creamy Fennel spread- subtly aromatic and refreshing; an elegant start to the meal. Not so elegant to see that the Fennel has dropped everywhere.Caulifower foam with lemon jellyBread selection: -Sourdough which I liked best; warm and crusty, embodying rustic charm. -Brioche Infused with Lemon, with the delicate citrus fragrance adding a sophisticated twist. -Pretzel with Purple Salt, with its chewy texture and salty finish perfectly paired with the accompanying decadent Champagne Butter and Caviar Butter. French Aji infused with bright citrusy Clementine and Star Anise, on a bed of fish broth jelly and topped with Daurenki Caviar.Brittany Blue Lobster perfectly cooked, tender and sweet, wrapped in house-grown shiitake mushrooms. The accompanying shrimp bisque, served in 2 consistencies- thin (light and aromatic) and thick (delivering a concentrated burst of shrimp flavor). On the side: roasted red chicory with minced mushrooms. Loire Valley Venison Fillet cooked in cocoa, adding a subtle bitterness and depth, enhancing its natural gaminess. Accompanied by kohlrabi (芥蘭頭) and civet sauce (venison jus, pearl onions, bacon chunks and red wine) adding layers of complexity and richness.Hazelnut Fondant, with a molten hazelnut center that had gone cold. Topped with a scoop of vanilla ice cream infused with truffle—its earthy, aromatic notes contrasting beautifully with the sweetness of the fondant. On the side, Tahitian Vanilla filled with cream and ice cream and more truffle oil drops. Petite fours selection: - Crackers with Hazelnut Filling - Passion Fruit and Coconut Tartlet- Rose Macaroon- Almond Chocolate and Orange ChocolateIn summary: French culinary technique masterfully combined with modern creativity, delivering nuanced flavors and a luxurious dining experience that was both refined and approachable. The most impressive lunch of my Michelin week- indeed deserving of the ⭐️⭐️ and setting it apart from the other ⭐️. Wish the service was as impressive tho- had to request to have my hot water refilled.
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It’s time to revisit this two Michelin stars restaurant to check out their festive menu as the festive season drew near. We went for their Festive Menu (4 course for $1988 + 10% service charge) which showcased seasonal dishes as opposed to their regular signature menu which we had sampled before. Here were my tasting notes:Amuse Bouche- under a layer of red wine jelly was a thin layer of foie gras mousse with a small piece of pear marinated in red wine on top. The richness of the foie gras mousse balanced beautifully with the red wine jelly. Wished the pear on top were a bit bigger 🤣cos it was yummy and it brought some subtle sweetness to the overall dish. A yummy start to a meal .1st course “LE MAQUEREAU”Horse mackerel cured with clementine, star anise cream with caviar - loved the presentation of this dish. The mackerel cured in clementine wasn’t “fishy” and one could taste the sweetness of the mackerel coming through. The caviar on top helped to bring in flavours of the ocean to the whole dish. A good dish. LE HOMARD BLEU BRETONBrittany blue lobster, baked radicchio & bisque emulsion - the prized blue lobster with thin strips of shiitake mushrooms on top was cooked to perfection; its flesh had that very slight crunch when bite into it and the delicate sweetness coming through with each bite. The bisque came in two colours, the bright orange one with more acidity whilst the other one had more sweetness to it. Both were silky smooth and velvety emulsions and paired very well with the lobster flesh. LE PIGEON GRILLEGrilled pigeon on the bone with beets & Sainte-Maure cheese- when the dish was presented, it didn’t look as though someone had planned the aesthetics properly. The pigeon was succulent with a slight crispy skin. However, I wished they would be more generous on the portions. It was also odd that there was a thin piece of pigeon meat sitting on the plate which was neither here nor there. I was also expecting a more refined treatment of the beets to accompany the pigeon. As it was, they looked a bit out of place on the plate. LES AGRUMESCitrus fruit sphere, hazelnut praliné & yuzu sorbet - overall, the dessert was very sweet, particularly the orange colour sauce that surrounded the main dessert. It was so sweet that it drowned out all other elements in the dessert . Some negatives on this menu: - clear lack of choice as far as the menu is concerned as all items of the 4 course had been fixed;- disappointed also with the main course and dessert as mentioned above.
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朋友非常推介呢間星級餐廳，呢日生日就專登同朋友過嚟慶祝。呢度嘅lunch Menu都幾抵食，688蚊就可以有三個道菜午餐，以米芝蓮級數嚟講非常抵食，而且Menu不時都會更新，令人好有新鮮感。前菜方面，我哋點咗炙燒八爪魚配南法燉菜及海藻黃油汁，醃生鱒魚配煙燻魚子及大黃乳酪醬汁，精緻又好味。主菜方面，我哋點咗慢煮海鱸魚配翠玉瓜及青口泡沫同埋烤黑毛豬配白蘭地煮櫻桃及寶石生菜。海鱸魚口感好嫩滑，味道清爽。甜品方面，呢個西西里開心果梳乎厘真係超高質。
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