Louise

面向中環街景的PMQ，有一幢歷史洋房：樓上是傳統又嚴謹的精緻法餐，樓下則是創新又鬆馳的輕鬆餐館。(1) Fresh Oyster(2) Escargols(3) Traditional Beef TartarePrepared table side令整個餐館氣氛更為誘人，會詢問喜好而添加調味。即場攪拌蛋黃，令Beef Tartare更加細滑濕潤。(4) Mediterranean Grilled Octopus這個熟度及口感是最為滿意，章魚口感Q彈，並沒有流失水分，蘸上蒜泥蛋黃醬打開食慾。(5) Australian Black Angus Ribeye中段的Ribeye無法挑剔，靈魂醬汁突顯Chef的功架。味道一浪接一浪，濃郁而細膩。然而伴隨著牛油奶油帶來的厚重，淺嚐即可。(6) Roasted Yellow Chicken傳說中中環四大名雞之首。簡而言之，外脆內軟，但調味欠奉。新瀉米雞油飯的焦香口感，比起主食更加出色，連同炸蒜刺激味蕾。另一個胃準備就緒。…查看更多

位於PMQ嘅米芝蓮一星餐廳Louise前排打造左副線La Terrace by Louise餐廳就喺地下嗰層 氣氛較casual 並可以用較親民嘅價錢食到米芝蓮一星嘅出品！月頭見到Restaurant Week佢地個lunch menu好扺食 緊係即刻狗衝！😏✨ℝ𝕖𝕤𝕥𝕒𝕦𝕣𝕒𝕟𝕥 𝕎𝕖𝕖𝕜 𝕄𝕖𝕟𝕦 ($388 per person)✨❤︎𝐒𝐭𝐚𝐫𝐭𝐞𝐫❤︎♡︎ 𝐓𝐨𝐦𝐚𝐭𝐨 𝐓𝐚𝐫𝐭𝐚𝐫𝐞𝐵𝑢𝑟𝑟𝑎𝑡𝑎, 𝐶𝑟𝑢𝑠𝑡𝑎𝑐𝑒𝑎𝑛𝑠 𝑗𝑒𝑙𝑙𝑦, 𝐵𝑎𝑠𝑖𝑙清新開胃 burrata好正 看似簡單但有驚喜❤️♡︎ 𝐅𝐨𝐢𝐞 𝐆𝐫𝐚𝐬 𝐑𝐚𝐯𝐢𝐨𝐥𝐢 (+$68)𝐵𝑒𝑒𝑓 𝑐𝑜𝑛𝑠𝑜𝑚𝑚𝑒́, 𝐾𝑎𝑚𝑝𝑜𝑡 𝑝𝑒𝑝𝑝𝑒𝑟 𝑜𝑖𝑙侍應喺上菜嘅時候倒入法式牛肉清湯 Ravioli入面係鵝肝醬 超濃郁 好好味！🥺🫶🏻清湯同貢布胡椒油做番個balance 唔會有油膩感♡︎ 𝐌𝐨𝐮𝐥𝐞𝐬 𝐌𝐚𝐫𝐢𝐧𝐢𝐞̀𝐫𝐞𝐬𝐶ℎ𝑎𝑟𝑑𝑜𝑛𝑛𝑎𝑦 𝑤𝑖𝑛𝑒, 𝑃𝑎𝑟𝑠𝑙𝑒𝑦白酒煮青口就中規中距 青口肉偏細 但勝在夠juicy❤︎𝐌𝐚𝐢𝐧❤︎♡︎ 1/2 𝐑𝐨𝐚𝐬𝐭𝐞𝐝 𝐘𝐞𝐥𝐥𝐨𝐰 𝐂𝐡𝐢𝐜𝐤𝐞𝐧𝑁𝑖𝑖𝑔𝑎𝑡𝑎 𝑟𝑖𝑐𝑒, 𝑆𝑎𝑙𝑎𝑑, 𝐶ℎ𝑖𝑐𝑘𝑒𝑛 𝑗𝑢𝑠黎到Louise緊係要點佢地嘅signature dish三黃雞烤到皮薄脆肉嫩滑 但就略嫌味道較淡新潟米雞油飯以青蔥、香蔥、脆雞皮點綴記得要加埋雞醬一齊食 成件事即刻昇華左！🤭♡︎ 𝐌𝐞𝐝𝐢𝐭𝐞𝐫𝐫𝐚𝐧𝐞𝐚𝐧 𝐆𝐫𝐢𝐥𝐥𝐞𝐝 𝐎𝐜𝐭𝐨𝐩𝐮𝐬 𝑅𝑜𝑚𝑒𝑠𝑐𝑜 𝑎𝑖𝑜𝑙𝑖, 𝑅𝑖𝑣𝑒𝑖𝑒𝑟𝑎 𝑣𝑒𝑔𝑒𝑡𝑎𝑏𝑙𝑒𝑠炭烤章魚配上西班牙Romesco蒜泥醬 鹹鮮燻香滿溢😌❤︎𝐃𝐞𝐬𝐞𝐫𝐭❤︎♡︎ 𝐀𝐦𝐚𝐥𝐟𝐢 𝐋𝐞𝐦𝐨𝐧 '𝐆𝐢𝐯𝐫𝐞́'𝐵𝑎𝑠𝑖𝑙, 𝐶𝑖𝑡𝑟𝑢𝑠 𝑐𝑟𝑒́𝑚𝑒𝑢𝑥, 𝑀𝑒𝑟𝑖𝑛𝑔𝑢𝑒面頭有一層薄脆嘅蛋白霜 內裡係檸檬羅勒冰沙檸檬同羅勒嘅配撘好清新好香 我好中意！🫰🏻♡︎ 𝐏𝐮𝐫𝐞 𝐕𝐚𝐧𝐢𝐥𝐥𝐚 𝐌𝐢𝐥𝐥𝐞𝐟𝐞𝐮𝐢𝐥𝐥𝐞𝑉𝑎𝑛𝑖𝑙𝑙𝑎 𝑝𝑟𝑎𝑙𝑖𝑛́𝑒 𝑣𝑎𝑛𝑖𝑙𝑙𝑎 𝑖𝑐𝑒 𝑐𝑟𝑒𝑎𝑚千層酥整得好酥脆 充滿牛油香雲呢拿雪糕、焦糖果仁糖、忌廉都好出色👏🏻♡︎ 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐌𝐨𝐮𝐬𝐬𝐞朱古力慕絲以66%黑朱古力製成 朱古力味夠濃郁順滑加上brownie同香烤榛子粒 食落更有層次🍫呢個價錢可以食到米芝蓮一星出品嘅餐點真心好扺👍🏻食物方面大部分都好出色 有幾道菜都有驚喜服務方面就略嫌收碟速度快左啲 有幾次未食完就已經想收走🫣但overall體驗都係好唔錯 下次Restaurant Week可以再戰…查看更多

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

論用餐時間先後，本應先寫 LaLa ，那一家由 La Brasserie 改名 LaLa 的法國小酒館，發現那邊廂熱鬧得很，食家在評價 LaLa  😬。小妹怕熱鬧，見 Louise 熱度已經沒有那樣火紅，午餐不難訂位，於是先寫 Louise 。而且 LaLa 其中一位 chef 出身 Louise，Louise 食評理應行先。正如講岸田周三，縱然青出於藍，還是可以先提師傅 Pascal Barbot 一樣呢。∫ PMQPMQ 即前 Police Married Quarters。Louise 位於 PMQ 中的 Central Junior Police Call Clubhouse (‘JPC’)。PMQ 原為政府建築，重實效，缺特色，當然沒有美學心思，唯在當代眼光去看，PMQ 本身（活化與否）已經不再是警察宿舍，而是經年月洗練之歷史建築物，可有更多方面去欣賞它啦，例如英國人來到熱帶地方（香港是亞熱帶的 😬☝🏽）的建築風格 —— 騎樓、陽台，吊扇啦；時光荏苒，建築物用途的演變啦，等等。∫ JPC 裡的 LouiseLouise 內部設計是 André Fu 的作品，在 Leela 食評中，小妹對 André 為 Leela 設計的 dining room 大加讚賞，推推自己的食評 🤭（《『刹帝利』的午餐，雖斧痕略深，然而細意隆重》2025 年 6 月 21 日），在此不多說了。JPC 窗口用塗了綠色的舊式鐵（不是鋁）的窗框，天花板都用了相同色調。鐵造的窗框小妹不陌生，小時候住的舊宅，就是用鐵窗框喔，小妹對那舊建築十分喜愛，除了寬敞得驚人之外，就是實而不華的裝修，窗外綠蔭處處 。Louise 的內部當然已經很富時代感啦。今日 casual lunch 在地下的 parlour，稱為 La Terrace by Louise，樓上才是 main dining room 。La Terrace 一邊是吧桌，另一邊是 parlour 用餐地方。好了，看看今天的午餐啦。先來一杯 All Day Spritz，居然味道不錯喔 😎。******∫ Bread and Butter****∫ Amuse-bouche | Sago & Mimolette ‘Arancini’****本來用 risotto 的 Arancini，risotto 改成西米 🙄，芝士用法國的 mimolette 代替同樣是硬芝士的 parmesan cheese，炸成小球（其實是小方塊與小球之間啦），香脆與鬆軟拿捏得好 。Mimolette 令 Arancini 帶深深橙黃，令這個開胃菜甚為悅目，用西米，咬下去口感也跟義大利飯不同，味道底蘊誠然也跟 parmesan cheese 分別頗大，不過依然美味，只是未必勝過傳統用 risotto 及 parmesan cheese 喔。∫ Angel Hair Pasta | “Kaviari” Kristal Caviar | Black Truffle****吃這個 pasta course 是要加 $188 啦 ☝🏽😬。Angel hair 弄得不好，很容易 overcooked 的，小妹在《八部半》就吃過 overcooked 的 angel hair 了。 Pasta 烹調完美。微無昆布和香草配魚子醬味道上本是絕佳選擇，只是加埋 black truffle，是否有加入 truffle oil ?  氣味有點過火。不過，喜歡氣味濃烈的朋友，應該滿意 100 分嘅，小妹則認為松露氣味稍輕更佳。這道菜 Bâtard 也有，擺盤、烹調和水準相約，記憶中 Bâtard 松露味道沒有這樣濃烈。東京代官山 Aso 的冷義大利麵配魚子醬，那道前菜清麗怡人。日本除了法國菜，義大利料理也不得了呢。小妹覺得沒有濃烈的黑松露，Aso 清澈澄明的義大利麵配魚子醬更為王道 。主角當然是 ∫ Roasted Yellow Chicken | Niigata Rice | Salad | Chicken Jus 啦。****朋友間會熱烈討論那裡的雞最好🤭，有堅持 Louise 的烤雞全港第一，有人認為是 Bâtard，小妹沒有那麼執著，為甚麼？因為法國人的 Poulet Rôti —— Roast Chicken —— 是很普遍，Sunday roast 家庭菜式，很多地方都做得很好吃，斷定那處最好根本沒有公論。還有三黃雞大路不過，購買並不困難（你話要 Bresse chicken 就頭痛啫）。雖然做得完美不容易，烤雞是不必專業廚房才能勝任的菜喔。小妹在家也有做，普通焗爐「游刃有餘」，如有家裡焗爐有 rotisserie 功能（可以串著雞身慢轉的棒）當然更好。不想用三黃雞？IFC 那家貴貴超市有不少法國雞賣（偶爾有 Bresse chicken 添 😌）。Louise 當然沒有那麼簡單。小妹認為 Louise 的烤雞是有水準的。據知 Louise 把雞先 brined（用香草鹽水浸），然後蒸熟，再風乾，最後烤到皮金黃，需時幾天，雞皮是脆中帶一定爽韌度，不是如 crisp 那樣脆到一咬粉碎那種。Brining process 令雞肉入味，white meat 不柴，brown meat 嫩滑，有人說雞的烹調有參差，小妹不能否認，只能說今天的（如上圖）相當滿意。既然今個食評叫「閒說法國雞料理種種」，小妹想對比一下今天的 poulet rôti 和 poulet en cocotte 及 poule au pot，幾種法國全隻雞料理中烹調雞的方法和特色。小妹朋友吃雞，多喜歡脆脆的皮的，雞皮香脆與否視乎烤焗時候雞皮是否直接暴露焗爐的熱源下，法國的全隻雞料理中，很傳統和經典的 poulet en cocotte，把原隻雞放在大大橢圓型嘅 casserole pot 中，然後放進焗爐烤，皮不會如 poulet rôti 那樣金黃焦脆的。所以要搞清楚自己像吃雞皮香脆點的 poulet rôti，還是很嫩滑如像蒸雞和古法鹽焗雞之間般的 poulet en cocotte（「砂鍋」雞） 喔 ☝🏽😎。至於 poule au pot（寫作 poule 而非 poulet，即必定用母雞啦）， 則把全隻雞 poach in broth，所以是浸雞，沒有脆脆的皮，只有 broth 中香料的芬芳融貫雞身。浸熟過程不能令雞 overcooked，不然變了煲湯雞肉啦 🫤。 poule au pot 之外，還有 poulet en vessie（豬肚雞）（或者叫 volaille en vessie）。後者為更高階的料理，小妹在 Paul Bocuse 吃過正宗做法，在香港只在 Gaddi’s 吃過（《『白松露』與『豬肚雞』》2024 年 12 月 29 日），此處不贅，又推推自己嘅食評🤭。好了，回到今天的 roast chicken 啦。∫ Chicken Jus 跟所有烤雞一樣，Louise 的 roast chicken 跟有 chicken jus 的（沒有拍照了🥺）。幾家烤雞的 jus 都各有所長，但是小妹對 Aroma Wine Bistro 的 jus 印像特別深刻，因為肉香非常濃郁，有點牛肉 jus 的底蘊。∫ Niigata Rice  ****Niigata Rice 也是搪瓷鑄鐵砂鍋煮飯，即是 en cocotte 的。還有 chicken skin、onion 和 chive。飯味道豐富香濃（因為用了雞油煮），蔥和洋蔥加埋脆雞皮，不但令飯更香，口感也多樣化。只是飯比較濕潤，反而 LaLa 的煮得完美。至於 size，Louise 則大很多呢 🤩。∫ Romaine Lettuce Salad ****當然還有羅馬生菜沙律，也加入 onion and chives ，香之餘，蔬菜也新鮮爽脆呢。∫ Île Flottante | Pistachio | Caramel | Vanilla Ice Cream****傳統的「浮島」(Floating Island) 法國甜點 。本來遐想 Louise 會把這款 simple and humble 的農家甜點打扮得花枝招展。然而端上桌子上的「浮島」，擺盤中規中矩，味道，就是多了開心果，也中規中矩，及格有餘，未算驚艷。小妹也許要多說一句，傳統的，或者一般在法國遇到的 floating island 甜品，比較「寫意」，drizzle of caramel sauce 拉著長長條紋，絲絲橙紅之色隨意散落「島」上和「海」中，更加美麗喔。∫ Mint Tea****今天午餐蠻豐富的，小妹 skipped coffee，喝一杯 mint tea，解解膩，完美的 finale 啦。∫ 總結Louise 的午餐，服務周到專業，沒有待慢客人，是 90 分啦，唯稍欠 personal touch 而已，小妹認為這樣的小酒館，服務親切一點更佳 。食物呢，不是不可以投訴嘅，例如義大利麵黑松露味道有點霸道，誠然那是口味濃淡的問題，小妹不會吹毛求疵，整體來說，烤雞完美，甜品雖然未到驚艷境地，給個笑臉 😊 不應猶豫。小妹喜歡午餐為主餐，不單因為有多點時間消化，而且很多時候，可以更清楚地欣賞用餐地方（如果餐廳漂亮，不欣賞清楚也是浪費一種）。像今天 Louise 的午餐，晚上來就未能像午後一樣，享受到  parlour 陽光透窗而入，由餐廳望出去則點滴綠蔭，色溫暖和，讓心靈稍稍離開都市煩囂的寧逸 😌。 …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