[{"@context":"https://schema.org","@type":"Article","headline":"## 8年米芝蓮🌟 法式盛宴！😋","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202504/558433/20250420/hls/post_detail_1745158152053.m3u8"],"datePublished":"2025-04-20 22:12:03+08:00","url":"/community/detailpost/30aa6db5-a484-46b4-80ed-7221e3e26f60/西式美食/8年米芝蓮-法式盛宴/Mrs_RubyT/558433","author":{"@type":"Person","name":"Mrs_RubyT","url":"https://www.ulifestyle.com.hk/community/user_profile/558433/Mrs_RubyT"},"text":"8年榮獲米芝蓮一星法國餐廳\n🍴#ÉPURE\n📍尖沙咀廣東道5號海港城海洋中心4樓403號舖\n\nChef's Dégustation Lunch $888 / Spring Brunch $688\n開胃小食~超濃味嘅芝士薯仔脆片\n餐前麵包🥖法包 & 自家製芝士牛角包外脆內軟 ,可refill 嘅~\n\n兩個餐加埋有六款前菜😆每一款擺盤都超精緻\n\n1️⃣時令油甘魚Hamachi crudo with jalapeño and shiso\n充滿魚油香,紫蘇味濃,腦海浮現魚在草地上奔跑🏃‍♀️\n\n2️⃣法國白蘆筍配梭子魚子及蛋黃醋Landes white asparagus with egg yolk and pike roe \"kimizu\"\n葉係用薯仔製成嘅脆片,配搭兩款醬汁食用,心機滿滿\n\n3️⃣緬因帶子配香醋珍珠\nMaine scallop with vinaigrette perle and sauce marinière\nQ彈嘅帶子配上微酸嘅醬汁,清爽開胃\n\n4️⃣野蒜餃子配煙燻鰻魚及烤牛油Wild garlic agnolotti with smoked eel and grilled butter\n肥美鰻魚配搭一口餃子🥟想食多幾隻😍\n\n5️⃣法國鴨肝涷配杏桃及葡萄柚花椒莓果醬Foie gras au torchon with apricot-timut pepper conserva and Sauternes(+ $98)\n以金箔點綴,閃閃發光嘅啫喱,下層係氣味炸彈鴨肝涷,塗上香脆牛油多士同食,世一🫶🏼\n\n6️⃣北寄貝配檸檬牛油汁Hokkigai grenobloise(+$88)\n脆脆麵包､切得細細嘅香䓤,恰當嘅調味將鮮甜嘅北寄貝發揮到極致\n\n主菜Main Course\n1️⃣法國黃油雞配雞油菌Poulet jaune farci with sauce suprême\n細嫩肉味濃嘅雞肉卷,對於係屋企以中式方法烹調雞嘅我,有被震撼到😆\n\n2️⃣香烤緬因龍蝦Roasted Maine lobster with artichoke and sauce bouillabaisse (+ $128)\n彈牙嘅龍蝦肉配上世界三大湯頭之一嘅馬賽魚湯,海洋嘅鮮味聚集喺呢道主菜\n\n甜點Dessert\n1️⃣橙酒味梳乎厘Soufflé\n每日均提供不同口味,入口即化嘅綿密口感,輕怡不滯\n\n2️⃣柑橘配紫蘇雪葩及柚子泡沫Citrus with shiso sorbet and yuzu espuma\n\n3️⃣法式美點Petits fours\n檸蜜味既瑪德蓮\n\nStill Water $60@\n\n\n\n\n#hkblogger #chill嘆酒店旅人祭 #假期推介 #打卡美食\n#西餐廳 #UCreator #打卡美食 #米芝蓮一星\n#泡泡潔淨 #米芝蓮 #米芝蓮推介 #michelin #法國菜 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"## 8年米芝蓮🌟 法式盛宴！😋","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202504/558433/20250420/hls/post_detail_1745158152053.m3u8"],"datePublished":"2025-04-20 22:12:03+08:00","url":"/community/detailpost/30aa6db5-a484-46b4-80ed-7221e3e26f60/西式美食/8年米芝蓮-法式盛宴/Mrs_RubyT/558433","author":{"@type":"Person","name":"Mrs_RubyT","url":"https://www.ulifestyle.com.hk/community/user_profile/558433/Mrs_RubyT"},"text":"8年榮獲米芝蓮一星法國餐廳\n🍴#ÉPURE\n📍尖沙咀廣東道5號海港城海洋中心4樓403號舖\n\nChef's Dégustation Lunch $888 / Spring Brunch $688\n開胃小食~超濃味嘅芝士薯仔脆片\n餐前麵包🥖法包 & 自家製芝士牛角包外脆內軟 ,可refill 嘅~\n\n兩個餐加埋有六款前菜😆每一款擺盤都超精緻\n\n1️⃣時令油甘魚Hamachi crudo with jalapeño and shiso\n充滿魚油香,紫蘇味濃,腦海浮現魚在草地上奔跑🏃‍♀️\n\n2️⃣法國白蘆筍配梭子魚子及蛋黃醋Landes white asparagus with egg yolk and pike roe \"kimizu\"\n葉係用薯仔製成嘅脆片,配搭兩款醬汁食用,心機滿滿\n\n3️⃣緬因帶子配香醋珍珠\nMaine scallop with vinaigrette perle and sauce marinière\nQ彈嘅帶子配上微酸嘅醬汁,清爽開胃\n\n4️⃣野蒜餃子配煙燻鰻魚及烤牛油Wild garlic agnolotti with smoked eel and grilled butter\n肥美鰻魚配搭一口餃子🥟想食多幾隻😍\n\n5️⃣法國鴨肝涷配杏桃及葡萄柚花椒莓果醬Foie gras au torchon with apricot-timut pepper conserva and Sauternes(+ $98)\n以金箔點綴,閃閃發光嘅啫喱,下層係氣味炸彈鴨肝涷,塗上香脆牛油多士同食,世一🫶🏼\n\n6️⃣北寄貝配檸檬牛油汁Hokkigai grenobloise(+$88)\n脆脆麵包､切得細細嘅香䓤,恰當嘅調味將鮮甜嘅北寄貝發揮到極致\n\n主菜Main Course\n1️⃣法國黃油雞配雞油菌Poulet jaune farci with sauce suprême\n細嫩肉味濃嘅雞肉卷,對於係屋企以中式方法烹調雞嘅我,有被震撼到😆\n\n2️⃣香烤緬因龍蝦Roasted Maine lobster with artichoke and sauce bouillabaisse (+ $128)\n彈牙嘅龍蝦肉配上世界三大湯頭之一嘅馬賽魚湯,海洋嘅鮮味聚集喺呢道主菜\n\n甜點Dessert\n1️⃣橙酒味梳乎厘Soufflé\n每日均提供不同口味,入口即化嘅綿密口感,輕怡不滯\n\n2️⃣柑橘配紫蘇雪葩及柚子泡沫Citrus with shiso sorbet and yuzu espuma\n\n3️⃣法式美點Petits fours\n檸蜜味既瑪德蓮\n\nStill Water $60@\n\n\n\n\n#hkblogger #chill嘆酒店旅人祭 #假期推介 #打卡美食\n#西餐廳 #UCreator #打卡美食 #米芝蓮一星\n#泡泡潔淨 #米芝蓮 #米芝蓮推介 #michelin #法國菜 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://video-playback.ulifestyle.com.hk/ul/converts/202504/558433/20250420/hls/post_detail_1745158152053.m3u8","creator":{"@type":"Person","name":"Mrs_RubyT"}}]