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A Modern Take on French cuisine
2025-06-06 680 瀏覽
From a reading of Clarence website, this is the brain child of Chef Olivier Elzer who holds many Michelin Stars restaurants. It says they intend to make “French food lighter so that it’s more suitable for today’s palates, while still honouring the essence of French culinary excellence.”. We went for lunch one week day. Being a more relaxed type of French restaurant, the tables were relatively more closely placed than one would expect from a fine dining French restaurant. The decoration was clean
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From a reading of Clarence website, this is the brain child of Chef Olivier Elzer who holds many Michelin Stars restaurants. It says they intend to make “French food lighter so that it’s more suitable for today’s palates, while still honouring the essence of French culinary excellence.”.
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We went for lunch one week day. Being a more relaxed type of French restaurant, the tables were relatively more closely placed than one would expect from a fine dining French restaurant. The decoration was clean and modern. We were being seated by the window which commanded an excellent view of Tai Kwun.

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 We had their 3-course set lunch under restaurant week priced at $328 per person. We also ordered a bottle of Evian sparkling water ($68) to share. These were my selections under their lunch menu: Appertizer- Tuna with Two Spices, Avocado Purée & Shallot Dressing; Main- Skate Wing Cooked On The Bone, Brown Butter with Spices, Endives Comté Salad; Dessert- Croffle With Salted Caramel & Normandy Milk Ice Cream.

Here are my tasting notes:

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Tuna with Two Spices, Avocado Purée & Shallot Dressing
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 Tuna with Two Spices, Avocado Purée & Shallot Dressing- the tuna pieces were coated with black and white sesame and were slightly seared. As for the dressing, I could taste a tinge of ginger and shallots with shiso vinegar as the background acidity. The softness of the tuna, paired so well with the creamy avocado purée and the acidic dressing! Quite delicious
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Skate Wing Cooked On The Bone Brown Butter with Spices, Endives Comté Salad
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 Skate Wing Cooked On The Bone, Brown Butter with Spices, Endives Comté Salad - there were some heavy spices going on with the skate wing like, paprika, turmeric and cumin. The endives with the Comte sauce though fresh didn’t quite match with the spicy fish. The chef was probably trying to bring in spices into the dish to create a new dimension to French cuisine but I found the two flavour profiles in this instance just didn’t marry. I felt the seasoning had overpowered the delicate fish too and the burnt butter just made the spicy fish more oily than it ought to be.

Croffle With Salted Caramel & Normandy Milk Ice Cream
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 Croffle With Salted Caramel & Normandy Milk Ice Cream - this dessert was decadently delicious. The Normandy milk ice cream was creamy and smooth, and was not icy at all which was difficult to do. The croffle was crispy having the virtues of being a flaky croissant and the looks of a waffle. With the melting ice cream and warm buttery crispy croffle, it was so moreish. Every mouthful was pure indulgence! Simple yet super delicious
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Overall, the service was good. The chef was tying to use French cooking techniques to incorporate local ingredients to bring some new concepts to traditional French cooking. Good effort though a delicate balance needs to be struck.



(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Tuna with Two Spices, Avocado Purée & Shallot Dressing
Croffle With Salted Caramel & Normandy Milk Ice Cream