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

La Terrace by Louise價錢: $148/ $258/ $318/ $588/ $38好味程度: 4.2/5服務🍴: 4.5/5環境🗾: 4.2/5性價比🥢: 4.2/5回頭率😚: 3.7/5-用平民價錢食到louise就係去Louise by terrace! 雖然唔係坐main dining hall，但環境一樣好唔錯，甚至會有outdoor位置。餐前麵包係酸種麵包，竟然唔介口。最好食係個牛油，帶啲堅果香同果仁碎，食落冇平時嘅咁膩。-✅Confit bell peper, burrata cream. 迷你甜椒已經軟曬，釋放啖啖甜椒香甜味。再吸埋橄欖油同basil香，even有buratta墊底，成個配搭都好清新🤓-✅Gnocchi, black truffle. 呢個熱食好食，一凍左‼️就膩到癲。Gnocchi唔係好軟糯韌的，而係比較粉感，食到🥔的綿密口感。醬汁用上大量cream cheese，好鹹香。焗到金黃焦脆，個面好食。雖然加左黑醋，但始終芝士的味道都好霸道😌-✅✅Traditional beef tartare. 這麼慷慨的份量…桌邊即席烹調，店員會細心問你有無咩材料唔食，或者有無邊樣想落多小小🥸呢個beef tartare用的肉係免治牛肉咁，一patpat得來保留小小肉筋位。撈埋蛋黃、蔥花、紫洋蔥、pickles、酸豆等。牛肉新鮮，味道濃郁，每一啖都食到唔同味道的層次。口味係天然的酸味，最後隱約帶出橄欖油的香味，好開胃。呢個推介😋-✅✅Roasted yellow chicken, niigata rice. 呢隻四大名🐔都算係名不虛傳！店員會先拎完隻出嚟俾你影相，之後再幫你分好。佢好食咗個皮真係好薄，落到好似一層衣咁，同時又好脆，所以食埋雞皮都好OK🤩雞肉本身味道唔濃，但肉質細緻唔乾，連雞胸嘅位置都烹調得啱啱好！-但我覺得最出色係個雞油飯😱雖然落咗蔥同雞油，好似有啲fusion咁，但係再有埋大量雞皮上去，令到口感好豐富，脆脆得來又食到飯粒嘅完整乾爽🥰雞油雞汁沖分包裹每一粒飯，好邪惡，但係絕對停唔到口😍比雞更驚喜！-🆗Passion fruit cream brulee.雖然好似無左呢個，但呢個都曾經係佢哋的招牌~係想像中到的味道，唔似一般焦糖燉蛋咁甜膩，多左百香果的酸甜清新好多😛但面頭的糖面太厚，同埋無咩燒過…-食出來比我想像中的平，又可以試到佢哋的三黃雞，超級值得！其他幾道菜式都有驚喜，推介來慶祝生日，氣氛好好😌 (不過當日送的生日瑪德蓮超級乾的)-#piggyfoodiein中環…查看更多

朋友生日book咗Louise既tasting menu 。一入去已經覺得環境好靚，好啱女仔打卡。啲嘢都好精緻又好好食，果然係有一星水準。朋友唔食洋蔥餐廳都願意幫我哋轉另外一款菜式，轉咗之後係紅菜頭沙律，感覺稍為遜色，比起其他嘅菜式有明顯落差。三黃雞係佢哋嘅招牌菜，餐廳侍應都好貼心咁樣原隻上俾我哋影完相先至幫我哋切開。個人認為隻雞冇咩特別，但係佢配嘅飯就一流！有脆皮嘅雞皮撈埋雞油嘅香味，真係令人食到停唔到口。最後餐廳送上嘅Madeleine都好好味！滿滿嘅牛油香。係一個好適合同朋友食飯打卡嘅好地方。…查看更多

As one of the renowned "Four Famous Chickens" in Central and a longstanding Michelin-starred establishment, Louise certainly carries high expectations. However, our recent visit left us with a rather mixed impression. The signature half-roasted yellow chicken, while tender, lacked depth and aroma to our personal taste. It was pleasant but not as memorable as we had hoped, especially when compared to some local roasted meat specialties. We were disappointed to find that the Angel Hair Pasta with Kristal Caviar and Black Truffle—one of their most celebrated dishes—was unavailable that day. We hope the restaurant can improve the management of signature dish availability in the future. On a brighter note, the Foie Gras Ravioli was exceptional. Rich, buttery, and perfectly balanced, it was a highlight of the meal. The Moules Marinières were also expertly cooked—plump and delicate in a classic Chardonnay and parsley broth. Service was attentive in some aspects (such as frequent water refills) but could be improved in others. We noticed crumbs and spills remained on the table throughout the meal, and a fallen piece of chicken (by staff) was not promptly attended to. A more polished approach to table maintenance would be welcome. Desserts were a tale of two extremes: the Pure Vanilla Millefeuille was exquisite—light, crisp, and beautifully perfumed. The Chocolate Mousse, however, was overly dense and lacked finesse in our opinion. While Louise has undeniable strengths, we believe consistency and attention to detail would help it truly live up to its star.作為中環「四大名雞」之一，兼持米芝蓮一星多年，本來期望甚高，可惜是晚整體體驗未達預期。 招牌三黃雞，雖肉質軟嫩，但個人覺得雞味略淡，層次感不足，香氣亦未算突出，與星級餐廳的標準有所落差。 當日餐廳招牌菜魚子醬天使麵缺貨，確實令人失望。建議餐廳可加強招牌菜的庫存管理或預先註明安排。 唯一值得稱讚的是鵝肝意大利餃，內餡豐腴香濃，油潤而不膩，調味平衡得宜，總算展現星級水準。至於青口（Mussels）火候掌握得宜，肉質滑嫩，醬汁則屬正常水準。 服務方面，除了頻密斟水外，其他細節有改善空間。我們留意到用餐期間桌面留有碎屑，且曾有食物因侍應收碟時不慎掉落而未即時清理，希望相關細節可更為細心。 甜品中，香草千層酥確實出色，酥脆香甜，水準之上；但巧克力慕斯質感偏厚重，風味未如理想。…查看更多

在香港中環的歷史建築 PMQ 之中，隱藏着一間獲得米芝蓮一星的法式餐廳 —— Louise。餐廳曾榮獲「Asia’s 50 Best」第一名的光環，如今由行政總廚 Loïc Portalier 帶領，持續演繹現代而溫暖的法式料理。.整棟兩層洋房延續殖民風格，將昔日的歷史氛圍融入時尚格調。樓上的餐廳以精緻細膩的菜單呈現高級法國料理，樓下則以全新概念 La Terrace by Louise 帶來截然不同的體驗。.La Terrace 是一個更隨性、充滿綠意的法式小館，全天候供應別具巧思的料理，既保留法國風味，又更貼近日常享受。不論是朋友聚會、悠閒小酌，或是週四、週五限定的午市套餐，這裡都能感受到法式飲食的生活態度。.同時，Louise 迎來全新甜品總廚 Eve Minialai，她曾於法國多間米芝蓮名廚餐廳歷練，今次帶來經典與創新的結合，令甜品部份成為用餐體驗的壓軸亮點。.✿ Fresh Oyster / Cadoret La Lune 法國生蠔，清爽鮮甜的開胃序幕.✿ Sago & Mimolette “Arancini” 木薯芝士炸丸子，外脆內軟，帶濃郁芝香.✿ Confit Bell Pepper | Burrata “Cream” | Olive Oil | Basil 慢煮甜椒配布拉塔芝士醬，清新柔和.✿ Escargots | Beurre Persillé | Melba Toast | Garlic牛油香草焗田螺，蒜香濃郁，經典法式小食.✿ Cured Sea Bream / Capers / Lemon Oil醃製鯛魚配酸豆與檸檬油，酸香提鮮.✿ Traditional Beef Tartare / Condiments (prepared tableside) 傳統法式牛肉他他，桌邊即席調配，香氣十足.✿ Gnocchi “A La Parisienne” | Black Truffle | Jambon Blanc De Paris巴黎式薯仔麵糰，配黑松露與火腿，口感豐富.✿ Mediterranean Grilled Octopus / Romesco Aioli / Riviera Vegetables地中海風味烤章魚，配羅美斯科醬及時令蔬菜.✿ Australian Black Angus Ribeye | Sauce Au Poivre 澳洲黑安格斯肉眼扒，佐黑胡椒醬，肉香濃郁.甜品（by New Head Pastry Chef Eve Minialai）✿ Original “Crêpes Suzettes” | Kalamansi Sorbet經典法式薄餅，搭配小金桔雪葩，酸香平衡.✿ Paris Brest | Hazelnut | Praliné榛子與焦糖堅果的法式環形泡芙，層次香濃…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

Dinner in the upstairs dining room. Server noted that only the terrace downstairs offered the signature chicken in half portions. 2 of us couldn’t possibly finish a whole chicken so the Tasting Menu ($1,588 pp) was a no brainer.Wine list was good. Went for glasses of Chardonnay and Pinot. Here’s what we had. Velvety pea velouté topped with a smoky, airy non spicy chorizo foam and crispy crouton bits.Sour dough served with spread made with Soy Sauce, Crème Fraîche, Yogurt and Pumpkin Seeds.Pan-Seared Pineapple on a bed of Smoked Sardines, Pine Nuts, and Yellow Peach, lifted by a tomato water–soy sauce–basil dressing that tied everything together.Caramelised Onion Tart elevated with onions from the south of France, melting Comté, and a hit of Vin Jaune’s nutty acidity. Base was brioche feuilletée— think croissant met tart shell: rich, buttery, and flaky pastry with a melt-in-your-mouth texture. Sauce was a savoury egg yolk-based sabayon.Plump and sweet Brittany Morisseau Mussels served with Amalfi Lemon and fennel salad and puree spread of chorizo–seaweed butter.Brittany Dover Sole, tender and flakey, served with grilled sweet peas, dill oil and beurre blanc, enriched with pike roe. Roasted local Chicken with crisp skin and juicy flesh served alongside a simple, bitter green salad; Niigata short-grain rice (which I felt was a bit too oily). Binding it all together: deep, glossy chicken jus. Creamy soft rice pudding topped with salted caramel crisps on a layer of light milk foam; served with vanilla ice cream.Birthday madeleines on the house.Last but not least: the canelés that I was really looking forward to, arguably one of the best in HK. In summary: refined, seasonally attuned tasting menu that fused French technique with Japanese elements and local produce. A grounded but elegant meal where delicate vegetables, pristine seafood and cultured dairy were underpinned by layered sauces.…查看更多

🌟用親民價錢歎米芝蓮一星法國菜！🇫🇷🍷終於試到被稱為「中環四大名雞」之一嘅Louise開設的平價法式小餐館～冇fine dining咁拘謹，啱晒約班friend/屋企人聚餐！😋🍽️✨以下係嗰日叫咗嘅：🧀Sago & Mimolette “Arancini” $78外脆內軟芝士西米炸波波，仲有微辣，一食難忘！🐌Escargots | Beurre Persillé $148鮮嫩蝸牛🐌以香草牛油🧈與蒜香🧄烹調，完全唔油膩😍🫔Pâté en Croûte $198法式肉凍派，酥皮包鴨胸鴨肝，內臟味重嘅要諗清楚⚠️🍝Gnocchi “A La Parisienne $258巴黎式黑松露薯檲 配忌廉芝士醬～煙韌又邪惡！🥙Traditional Beef Tartare $318牛肉他他 席前調味，完全冇鐵銹味，牛味香濃，係我食過數一數二好食嘅牛肉他他🤫🥩Australian Black Angus Ribeye $728澳洲黑安格斯肉眼扒 份量十足，配埋貢布紅胡椒醬 肉味超香！🐔½ Roasted Yellow Chicken | Niigata Rice $488招牌三黃雞反而最令我哋失望😖雖然唔清楚同本店嘅質素會唔會係一樣，但係今次食嘅呢隻雞略嫌冇咩調味，食落冇咩特別。新瀉米雞油飯記得要加埋雞汁一齊食，如果唔係會有啲油膩🤣🥞Crêpes Suzette $98Crêpes+桔仔雪葩，甜酸平衡，好食💯🥨Paris Brest榛子泡芙 $108榛子忌廉超香濃！…查看更多

又係黑雨😜17：00天氣好返D,即刻去食. 大約18：00到咗. 坐低叫咗水之後, 睇吓酒單同menu先. 試咗杯Jura, 唔太配D食物,改要Chablis. 頭盤叫咗個Ham, 松露嘅窩夫. 細細件,芝士同黑松露配得啱啱好.加錢點咗魚子醬黑松露天使麵,係凍食嘅,搭配得唔錯.之後有藍青口,好新鮮💞主菜係八爪魚,煮得剛剛好👍配咗杯Burgundy 村酒😍甜品係雲尼拿桃拿破侖. 叫咗杯expresso 去配佢☺️整體唔錯. 可以再去🥰…查看更多

❝親民價食到米芝蓮一星法國菜Louise出品!✨😍新開附屬Casual Bistro休閒小酒館💐🇫🇷❞位於PMQ既米芝蓮一星法國菜 @louise.hkg 上年黎食佢地既Lunch Menu超級中意! 原來宜家地面層變左佢地附屬既法式Bistro小酒館 La Terrace by Louise✨🥂係由Chef @loic_portalier 主理既新concept 走casual bistro路線亦有唔同既menu💐可以用更親民既價錢食到Louise質素出品既法國菜✌🏻逢星期四&五lunch set只係$388pp!😍試左五款Bistro風格既前菜 各有特色😋冷盤有𝘾𝙖𝙙𝙤𝙧𝙚𝙩 𝙇𝙖 𝙇𝙪𝙣𝙚生蠔🦪𝘾𝙪𝙧𝙚𝙙 𝙎𝙚𝙖 𝘽𝙧𝙚𝙖𝙢檸檬汁刺身🐟超邪惡好岩餸酒既西米芝士炸波波🧀香甜多汁𝘽𝙚𝙡𝙡 𝙋𝙚𝙥𝙥𝙚𝙧 & 𝘽𝙪𝙧𝙧𝙖𝙩𝙖 𝘾𝙧𝙚𝙖𝙢配香脆多士🍅香草香蒜焗蝸牛𝙀𝙨𝙘𝙖𝙧𝙜𝙤𝙩𝙨🐌之後有超巨型份量既𝘽𝙚𝙚𝙛 𝙏𝙖𝙧𝙩𝙖𝙧𝙚🐮店員會係枱隔離準備混入不同既𝘾𝙤𝙣𝙙𝙞𝙢𝙚𝙣𝙩𝙨包括橄欖油同蛋黃撈撈撈! 軟綿綿 調味帶酸鹹香唔會好膩😋新出主菜包括𝘽𝙡𝙖𝙘𝙠 𝙏𝙧𝙪𝙛𝙛𝙡𝙚 𝙂𝙣𝙤𝙘𝙘𝙝𝙞🥔軟糯既焗薯糰配香滑忌廉芝士醬 淋上香噴噴既黑松露汁! 另外𝙈𝙚𝙙𝙞𝙩𝙚𝙧𝙧𝙖𝙣𝙚𝙖𝙣 𝙂𝙧𝙞𝙡𝙡𝙚𝙙 𝙊𝙘𝙩𝙤𝙥𝙪𝙨🐙煎到外脆帶煙燻炭香 蕃茄紅椒醬夠惹味! 牛魔王一定要試𝘼𝙪𝙨𝙩𝙧𝙖𝙡𝙞𝙖𝙣 𝘽𝙡𝙖𝙘𝙠 𝘼𝙣𝙜𝙪𝙨 𝙍𝙞𝙗𝙚𝙮𝙚🥩肉質粉嫩肉味香濃配黑椒燒汁!最後甜品由Head Pastry Chef @eveminialai 主理👩🏻‍🍳兩款都相當高質🤤✨有熱辣辣又酸甜既檸檬𝘾𝙧𝙚𝙥𝙚𝙨薄餅配金桔雪葩超fresh!🍋我個人特別鍾意𝙃𝙖𝙯𝙚𝙡𝙣𝙪𝙩 𝙋𝙖𝙧𝙞𝙨 𝘽𝙧𝙚𝙨𝙩香脆泡芙夾上香濃榛子忌廉🌰🍴𝙒𝙝𝙖𝙩 𝙬𝙚 𝙚𝙖𝙩?▪️𝘍𝘳𝘦𝘴𝘩 𝘖𝘺𝘴𝘵𝘦𝘳 / 𝘊𝘢𝘥𝘰𝘳𝘦𝘵 𝘓𝘢 𝘓𝘶𝘯𝘦 $68▪️⭐️𝘚𝘢𝘨𝘰 & 𝘔𝘪𝘮𝘰𝘭𝘦𝘵𝘵𝘦 “𝘈𝘳𝘢𝘯𝘤𝘪𝘯𝘪” $68 ▪️⭐️𝘊𝘰𝘯𝘧𝘪𝘵 𝘉𝘦𝘭𝘭 𝘗𝘦𝘱𝘱𝘦𝘳 | 𝘉𝘶𝘳𝘳𝘢𝘵𝘢 “𝘊𝘳𝘦𝘢𝘮” | 𝘖𝘭𝘪𝘷𝘦 𝘖𝘪𝘭 | 𝘉𝘢𝘴𝘪𝘭 $148 ▪️𝘌𝘴𝘤𝘢𝘳𝘨𝘰𝘵𝘴 | 𝘉𝘦𝘶𝘳𝘳𝘦 𝘗𝘦𝘳𝘴𝘪𝘭𝘭é | 𝘔𝘦𝘭𝘣𝘢 𝘛𝘰𝘢𝘴𝘵 | 𝘎𝘢𝘳𝘭𝘪𝘤 $148▪️𝘊𝘶𝘳𝘦𝘥 𝘚𝘦𝘢 𝘉𝘳𝘦𝘢𝘮 / 𝘊𝘢𝘱𝘦𝘳𝘴 / 𝘓𝘦𝘮𝘰𝘯 𝘖𝘪𝘭 $178—▪️⭐️𝘛𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯𝘢𝘭 𝘉𝘦𝘦𝘧 𝘛𝘢𝘳𝘵𝘢𝘳𝘦 / 𝘊𝘰𝘯𝘥𝘪𝘮𝘦𝘯𝘵𝘴 $308 —▪️⭐️𝘎𝘯𝘰𝘤𝘤𝘩𝘪 “𝘈 𝘓𝘢 𝘗𝘢𝘳𝘪𝘴𝘪𝘦𝘯𝘯𝘦” | 𝘉𝘭𝘢𝘤𝘬 𝘛𝘳𝘶𝘧𝘧𝘭𝘦 | 𝘑𝘢𝘮𝘣𝘰𝘯 𝘉𝘭𝘢𝘯𝘤 𝘋𝘦 𝘗𝘢𝘳𝘪𝘴 $248▪️𝘔𝘦𝘥𝘪𝘵𝘦𝘳𝘳𝘢𝘯𝘦𝘢𝘯 𝘎𝘳𝘪𝘭𝘭𝘦𝘥 𝘖𝘤𝘵𝘰𝘱𝘶𝘴 / 𝘙𝘰𝘮𝘦𝘴𝘤𝘰 𝘈𝘪𝘰𝘭𝘪 / 𝘙𝘪𝘷𝘪𝘦𝘳𝘢 𝘝𝘦𝘨𝘦𝘵𝘢𝘣𝘭𝘦𝘴 $308▪️⭐️𝘈𝘶𝘴𝘵𝘳𝘢𝘭𝘪𝘢𝘯 𝘉𝘭𝘢𝘤𝘬 𝘈𝘯𝘨𝘶𝘴 𝘙𝘪𝘣𝘦𝘺𝘦 | 𝘚𝘢𝘶𝘤𝘦 𝘈𝘶 𝘗𝘰𝘪𝘷𝘳𝘦 $728—▪️⭐️𝘖𝘳𝘪𝘨𝘪𝘯𝘢𝘭 “𝘊𝘳ê𝘱𝘦𝘴 𝘚𝘶𝘻𝘦𝘵𝘵𝘦𝘴” | 𝘒𝘢𝘭𝘢𝘮𝘢𝘯𝘴𝘪 𝘚𝘰𝘳𝘣𝘦𝘵 $98▪️⭐️𝘗𝘢𝘳𝘪𝘴 𝘉𝘳𝘦𝘴𝘵 | 𝘏𝘢𝘻𝘦𝘭𝘯𝘶𝘵 | 𝘗𝘳𝘢𝘭𝘪𝘯𝘦 $108꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍Louise中環鴨巴甸街35號元創方JPC地舖🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_中環🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_法國菜 #joys_西式…查看更多

4.5 rating my recent visit left an impression, the staff were attentive and the atmosphere was very warm and welcoming.We first started with the langoustine, succulent and paired with the sauce which was bursting with flavor, loved the hint if smokiness.The angel hair pasta, was light with a hint of truffle taste but personally felt needed more depth in flavor. The caviar didn’t elevate the dish much just created a slight saltiness, won’t suggest the add-on.Frog leg, crispy and garlicky was tasty and surprisingly our favorite dish tonight. I’m not usually a fan of frog legs but the combination of flavors left me wanting more. This is a must try!The roasted Hong Kong chicken, meat infused with subtle herbs. Not all parts of the skin was crispy but you get that mixed of texture throughout. However that sauce was superb had the prefect balance and not overly salty.Lastly for dessert we had dark chocolate which was decent but lacked a bit of the whiskey taste which we were expecting. The madeleines we received as complementary for our birthday celebration was divine! So light and airy with a hint of citrus flavor I think one of the best madeleines I have ever had! The best ending.…查看更多