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2023-07-26
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之前在Bouillon吃晚餐, 以Bistro風格的法國菜來說, 相當有驚喜, 這次吃午餐也甚為滿意, 定價二百至三百元正正常常, 吃的也是晚市提供的菜式, 像是頭盤的洋蔥湯, 就是傳統帶焦糖甘甜的洋蒽, 以及大量半溶的艾曼塔芝士, 喝起來口感先湯後濃, 層次豐富. 主菜的油封鴨脾油香甘醇, 肉質鬆軟無筋, 鴨皮香脆帶焦香, Jus加入水果, 除了中和鴨脾的肥膩, 也為其提供自然的果甜.甜品點了自家製焦糖燉蛋, 一上碟同樣有驚喜, 不以傳統的小圓筒承載, 而家是以挖空的熱情果作容器. 熱情果外皮刮得很薄, 蛋香加上雲呢拿, 以為是傳統的味道, 但內容裡還吃到熱情果的酸甜, 應該是在調製蛋漿時有加入熱情果汁或果肉, 同樣少了一份膩感, 多了一份甜美的層次.The lunch of Bouillon is as nice as the dinner. The duck confit and onion soup is what you can taste in the dinner that is maintaining the high standard with quality. Th
甜品點了自家製焦糖燉蛋, 一上碟同樣有驚喜, 不以傳統的小圓筒承載, 而家是以挖空的熱情果作容器. 熱情果外皮刮得很薄, 蛋香加上雲呢拿, 以為是傳統的味道, 但內容裡還吃到熱情果的酸甜, 應該是在調製蛋漿時有加入熱情果汁或果肉, 同樣少了一份膩感, 多了一份甜美的層次.
The lunch of Bouillon is as nice as the dinner. The duck confit and onion soup is what you can taste in the dinner that is maintaining the high standard with quality. The crème burlee is really innovative with the passion fruit as the contented. The fruity sweetly taste of the fruit fuses with the egg that makes the whole dessert so refreshing.
張貼
