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

想試依間米芝蓮一星法國菜Louise好多年，難得restaurant week有La Terrace by Louise嘅Elite Signature 6道菜晚餐，又有HSBC信用咭，於是即刻訂檯！Elite Signature Dinner $688 per personCourse 1Sago & Mimolette "Arancini"  依道炸飯糰波波，外面好脆，裡面有西米粒，面層舖滿米莫萊特芝士，微辣開胃，好有特色😍Course 2Potato & "Baenki" +$98 per piece我係為咗依道菜而嚟😍大量嘅Baenki 魚子醬舖滿喺薯仔千層酥上面，香濃嘅薯仔配咸鮮嘅魚子醬，順滑綿密，香味喺口中，餘韻久久不散。Course 3Foie Gras Ravioli +$68牛肉清湯倒入鵝肝意大利餃，好有儀式感， 加上貢布胡椒油，感覺好清新，意大利餃咬開爆滿鵝肝醬，配搭埋湯一齊食，感覺唔會膩。Loire Valley White Asparagus    鮮甜嘅羅亞爾河谷白蘆筍配搭魔鬼蛋以及西洋菜蛋黃醬，加埋烤麵包粒，口感豐富。Course 4Moules Marinières (Served for two guests, 400gr)  法式白酒煮青口，兩人份，雖然有啲冇開口，但整體數量超多，而且好鮮甜，同平時任食嚡口果種完全係另一種食法。Course 5½ Roasted Yellow Chicken (Served for two guests)  半隻香烤本地三黃雞，配新潟米雞油飯，飯舖滿香脆嘅雞皮碎，撈埋雞醬汁食簡直係絕配，烤雞香口肉嫩，果然係依度嘅signature dish😍Course 6🍋Amalfi Lemon “Givré”  阿馬菲檸檬冰沙，檸檬上有脆脆蛋白霜及羅勒，裡面係柑橘忌廉，酸甜交集，非常清爽。Pure Vanilla Millefeuille  雲呢拿千層酥，每一層都有果仁脆粒同焦糖，加埋雲呢拿雪糕，香濃有口感，為依餐食咗3個半鐘嘅晚餐畫上完美句號。餐廳樓上係Main Dining Room，會有其他菜式，例如Brittany Pigeon，而且上層有露台座位，感覺更chill, 天氣涼啲果陣可以再嚟🥰依晚食飯現場仲有live band, 聽住柔情嘅音樂食飯，亦唔會阻住傾計。另外，餐廳樓上係Main Dining Room，會有其他菜式，例如Brittany Pigeon，而且上層有露台座位，感覺更chill, 天氣涼啲果陣可以再嚟🥰🍸Cocktail : Saint Earl Grey評分：最高為5分治癒度：👩‍⚕️👩‍⚕️👩‍⚕️👩‍⚕️👩‍⚕️抵食度：💉💉💉💉翻兜指數：🩺🩺🩺🩺🩺Louise上環鴨巴甸街35號元創方JPC地舖📍上環港鐵站E2出口5分鐘路程#healingbobo #foodie #hkfoodie #foodiehk #香港 #美食 #香港美食 #上環 #SheungWan #上環推介 #上環美食 #高質 #米芝蓮 #MICHELIN #法國菜 #Louise…查看更多

Michelin ONE star restaurant 氣氛同環境 我可以講係滿分. 如果吾係天氣仲有小小熱, 我一定會坐室外, 佢個室外好有大自然feel 今晚終於有機會試 bookmark 左好耐既 Louise 所有野都無失望. 講返餐廳先. 環境: 由入門開始, 好有一種古典歐洲餐廳感覺, 有個大布簾, 神秘感滿滿. 燈光溫和, 位置都好闊, 同隔離檯起碼有兩米以上距離. 長長既bar 檯, bartender 不停咁整cocktails. 未食野, 環境已經係滿分服務:門口兩位餐廳員工, 笑容滿面 餐廳經理 滿場走, 仲會親自行埋黎傾下計. 好舒服. 詳細講解餐牌, 仲好主動建議我地食D 咩. 掂口味:今晚都講明, 要食飽, 仲要好飽 (*因為要慶功*), 餐單如下: 先黎兩隻生蠔先. Cadoret “La Lune”, 夠鮮, 海水味 正經理推薦小食 - Sago & Mimolette “Arancini” 炸飯團油漬甜椒, 法式田螺, 油甘魚, (喂喂喂, 個法式田螺, 不得了) 必食前菜朋友指定要食既 - 傳統生牛肉他他仲要有位靚女桌邊現製. 配料仲會詢問你意見. 多D 定小D. 貼心呢個睇食評成日都有推介 - 法式馬鈴薯丸子 (黑松露 & 巴黎白火腿)餐廳經理, 百忙中抽時間黎同我地簡介, 仲幫我地上汁, 讚地中海烤八爪魚, 嘩佢個 紅椒蛋黃醬 好食到呢. 我食左一大半肉眼- 澳洲安格斯 無得輸 5成熟 準甜品方面. 我想食泡芙 但係朋友仔想食橙香可麗餅....... 點知意見不合. 兩個都叫哂. haha  咁咪吾駛爭囉. 巴黎布雷斯特泡芙 橙香可麗餅 總結黎講. 要有親民價錢既米之蓮一星餐廳, 呢間首選. …查看更多

「親民價格」米芝蓮一星Louise 小酒館💭作為三大三黃雞名店，我要私心推薦的卻是🥁🥁⋯⋯他們家的甜點！！🇫🇷法國星級甜點主廚Eve Minialai新血加盟！👩‍🍳 甜品主廚小檔案｜Eve Minialai
Eve擁有多間米芝蓮星級餐廳的歷練，自2025年夏季加入Louise，主理甜點菜單，讓法甜骨架注入亞洲新靈魂👑實力逆襲👑🍏 餐桌上的亮點：Apple Tarte Tatin & Paris Brest* 蘋果塔：自家製酥皮超酥脆、蘋果香甜，糖度恰到好處* 經典法式榛子圈：香滑榛子奶油餡、鬆軟泡芙外皮，入口層次分明🍗談主食：Louise的鎮店之寶- 三黃雞
搭配新瀉米雞油飯，喜歡米粒的口感，但個人覺得鋪面的炸雞皮反而令米飯有點「油益味」 🫣🍷 其他法式小食
Table side 根據要求調味的牛肉韃韃 👍🏻 、西米芝士炸波波👍🏻、青口👍🏻、 馬鈴薯魚子醬千層酥🉑、香草牛油田螺 🉑🕴🏻服務絕對是加分位 🤭…查看更多