Jean-Paul Hévin Boutique et Bar à Chocolat – Tasting Journey

。Jean-Paul Hévin 的朱古力品味體驗之旅。

人在歐洲,行程雖然倉促,但也一到巴黎的Jean-Paul Hévin買了朱古力,還記得早前來到中環的Jean-Paul Hévin Boutique et Bar à Chocolat走進「朱古力品味體驗之旅」,這趟品味體驗之旅帶到從8道菜中遊走,品嚐不同的朱古力與食物配搭。

During my Europe trip, I visited Jean-Paul Hevin for a taste of chocolate, which also brought me back to my recent Tasting Journey at the Jean-Paul Hévin Boutiqye et Bar à Chocolat, Central. The journey took me through 8 courses with variety of food and different types of chocolate.

Velouté Petits Pois Glacé à la Menthe, Emulsion de Créme, Poudre de Cacao
Velouté Petits Pois Glacé à la Menthe, Emulsion de Créme, Poudre de Cacao
先從湯品「薄荷青豆蓉湯配忌廉泡沫及朱古力粉」開始旅程,賣相優雅得很,把青豆湯放左薰衣草玻璃球上。侍者還會在上菜時灑上朱古力粉,將朱古力粉混和忌廉泡沫,清新的口感中帶有朱古力的少許甘甜,特別。

The journey began with Cream of Peas and Mint, Cream Foam, Cocoa Powder, the soup with beautiful presentation. The peas cream was poured in a crystal clear glassware above the crystal ball of lavender. Server also shredded the chocolate powder in front of you. While mixing the chocolate powder and the cream, you would be able to taste a bit of sweetness of the chocolate in the soup. 

Saint-Jacques Poêlée, Beurre de Chocolat Ivoire
Saint-Jacques Poêlée, Beurre de Chocolat Ivoire
接著,簡單的「香煎帶子配朱古力牛油」乍看來那黃色的點點還以為是南瓜蓉,細看下原本不是,而是以白朱古力和可可油和糖煮成的,和帶子一起食,令整道菜多了點甜味。

Then, the Pan-seared Scallop, Ivory Chocolate Butter brought some colour to the tasting journey. The yellow layer which I thought was pumpkin purée, was actually made by white chocolate butter. It added so much sweetness to the course and made the scallop taste outstanding. 

Foie Gras Poêlé, Sauce Chocolat 75%, Fève de Cacao
Foie Gras Poêlé, Sauce Chocolat 75%, Fève de Cacao
「香煎鵝肝配朱古力可可豆」中用上了75%馬達加斯加朱古力粒粒帶一點酸, 反而平衡了鵝肝的油膩。朱古力醬加入花椒,為味蕾帶來很強的沖擊。

75% Madagasar chocolate is used in the Pan-fried Foie Gras, 75% Chocolate and Cocoa Bean. With a level of acidity, the greasiness of the foie gras was very well balanced. 

Asperges Verles Tièdes, Vinaigrette à I’huile de Noisette, rappées de Chocolat Saint Domingue
Asperges Verles Tièdes, Vinaigrette à I’huile de Noisette, rappées de Chocolat Saint Domingue
「青蘆筍配榛子油醋及多明哥朱古力碎」是菜單上最清新的一道菜,清爽蘆筍和75%多明哥朱古力碎配合,點點朱古力味很不錯。

Warm Green Asparagus, Hazelnut oil Vinaigrette, grated Domingo Chocolate was surely the most refreshing course in the whole tasting journey. The light and crispy asparagus made the Domingo chocolate even more outstanding. 

Does de Cabillaud Rôti en croute d’Olive Noire, Sauce Safran et Chocolat Noir Extra Amer, Sauté d’Epinards
Does de Cabillaud Rôti en croute d’Olive Noire, Sauce Safran et Chocolat Noir Extra Amer, Sauté d’Epinards
「黑朱古力烤鱈魚配黑橄欖、藏紅花及醃製菠菜」中, 以80%黑朱古力入饌, 原以為會帶苦澀, 但鱈魚的魚油卻令其味道更突出, 一點苦澀也沒有。

I expected to taste the bitterness of the extra-bitter dark chocolate while I tried Roasted Cod Filet Black Olives crust, Saffran and extra-bitter Dark Chocolate Sauce, Sautéed Spinach. The oil of cod filet however made the magic here and balanced the bitterness. It was a pleasant dish that would ring you surprise.

Filet de Volaille, Pralin aux Cèptes et Chocolat
Filet de Volaille, Pralin aux Cèptes et Chocolat
「雞柳配白蘑菇及朱古力果仁」甚是有趣, 慢煮雞肉仍保存其嫩滑, 最特別必選旁邊的朱古力果仁醬, 加入了榛子和杏仁, 口感尤佳, 忍不住多吃了。 

Chicken Filet, Ceps and Chocolate Pralin was the course that gave me an interesting impression due to the delicious chocolate Pralin. The slow-cooked chicken fillet was so tender and juicy. Besides, the interning supporting ascot here, the chocolate Pralin had a great texture with hazelnut and almond in it.

Plateau Gourmandises + Jean-Paul Hévin Chocolat Chaud
Plateau Gourmandises + Jean-Paul Hévin Chocolat Chaud
最後, 當然少不了這裡出色的巴卡龍和朱古力。 在甜品拼盤上, 一杯Le Parisien熱朱古力配上野莓馬卡龍不溫不火, 兩者味道平衡, 煞是美味。

Last but not least, the Dessert Platter would be one that you cannot miss. The Le Parisien Hot Chocolate paired with signature raspberry macaron and chocolate was fantastic match to finish the journey.

L1040251a

 

 

Jean-Paul Hévin Boutique et Bar à Chocolat
Address: 13 Lyndhurst Terrace, Central
Opening Hours: Mondays to Sundays 10:30-20:00

 

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