影片
更多
2013-02-03
539 瀏覽
jan 19, 13........食完個early dinner之後,食友動議嚟呢度食甜品..........6人就嚟呢度.............叫晒佢5個甜品 :1) valencia clementine (hk$160)-sorbet with florentine biscuit, confit zest a semifreddo inspired after a 'calisson de provence'-上網search,先知calisson de provence喺法國好傳統嘅candied fruit,欖核形,上面會舖上icing,從網上睇到嘅calisson相同呢個semifreddo喺外形上都好似-有柑味sorbet,柑味軟身jelly底-很"柑"味嘅甜品.....酸酸甜甜.....柑喺好中國/亞洲嘅水果-所以對我嚟講,喺1個西式decent賣相,亞洲味道-仲有d餅碎,朱古力薄片同果皮條-整體味道豐富,有層次2) william pear (hk$160)-& dried fruit poached with citrus, saffron & honey p
1) valencia clementine (hk$160)
-sorbet with florentine biscuit, confit zest a semifreddo inspired after a 'calisson de provence'
-上網search,先知calisson de provence喺法國好傳統嘅candied fruit,欖核形,上面會舖上icing,從網上睇到嘅calisson相同呢個semifreddo喺外形上都好似
-有柑味sorbet,柑味軟身jelly底
-很"柑"味嘅甜品.....酸酸甜甜.....柑喺好中國/亞洲嘅水果
-所以對我嚟講,喺1個西式decent賣相,亞洲味道
-仲有d餅碎,朱古力薄片同果皮條
-整體味道豐富,有層次
2) william pear (hk$160)-& dried fruit poached with citrus, saffron & honey pistachio biscuit, greek yoghurt & orange blossom sorbet
-因為個梨有用其他香料浸煮過,我個人麻麻like呢種味道
-所以對個greek yoghurt最like
3) nyangbo 68% chocolate (hk$160)-'cremeux', over a tonka bean creme brulee, crunchy caramelized nuts & bourbon vanilla ice cream
-上網search,先知cremeux喺指creamy嘅chocolate,介乎sauce同mousse之間
-表有很薄脆,又有果仁碎
-中間有2小球雲呢嗱雪糕
-最底就喺幼滑嘅朱古力漿/mousse,很濃朱古力味
4) grand marnier (hk$160)-souffle served with 'cuvee du cent cinquentenaire' navel orange marmalade & ice cream
-這個souflle焗得很高漲,表面又金黃,好靚
-上網search,先知cuvee du cent cinquentenaire喺特別版嘅grand marnier酒
-有香甜嘅橙味,濕潤度剛好,入口唔會好似1陣風咁
-其次伴在旁嘅小杯有雪糕,薄脆同orange marmalade............其實佢哋自己都可以獨當1面,因為個薄脆除咗香脆之餘,牛油味10足濃........我都meet咗幾次嚟食
-個雪糕下墊住帶點酒嘅橙marmalade
5) abinao 85% chocolate (hk$160)-souffle with cacao sorbet
-由朱古力souffle同朱古力sorbet組成,左右嘅配搭都好純朱古力,所以徹頭徹尾嘅朱古力,味道上無比其他溝淡到
-個souflle同樣焗得很高漲,潤度剛好,入口唔會好似1陣風咁
-食左(souffle)食右(sorbet)都好...........每口都好濃朱古力味
題外話/補充資料：
* 因為喺酒吧區,所以無嘜環境可言
* 5星級即喺5星級,服務真喺好好...........唔會因為我哋坐酒吧區.............或者6條友食5個甜品(咁少消費)...............而變得求其............仍是1絲不苟,放餐具,+熱水,每碟甜品上枱後嘅解釋等.............都做到足
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
