La Crêperie – Extend Marine Style to CWB new branch

。La Crêperie銅鑼灣新店 – 延續海事風格。

繼灣仔和上環分店後,La Crêperie進駐銅鑼灣,在新食廈L Square 延續其海事風格,帶來法國Brittany的傳統喬麥薄餅和全麥可麗餅。而銅鑼灣店亦有一些獨有菜式,早前便和同事來試試。

Extending its marine style and  using traditional Buckwheat and wholewheat flour for Galatte and Crepe, La Crêperie has its third branch opened in L Square, one of the new restaurants and business combined building in Causeway Bay. I recently visited it with my colleague for some exclusive items.

Fish soup with cheese and bread. :) so rich
Fish soup with cheese and bread. 🙂 so rich

雜魚湯,用了多款石魚熬製而成,魚味濃郁得讓你想猜猜用上多少魚煮,配上芝士及麵包脆粒,便更惹味了。

We began the late lunch with fish soup served with bread and cheese. According to Chef Yann, the soup was made with lots of rock fish for this rich and silky texture. It was so rich that I couldn’t stop imagine how many fish they have put into the soup. If you add the crispy bread and cheese in, the taste is even richer.

Pan-fried Foie Gras with Caramelised Apple,Apple Cider & Salted Butter Caramel Sauce
Pan-fried Foie Gras with Caramelised Apple,Apple Cider & Salted Butter Caramel Sauce

另外,銅鑼灣限定的前菜—香煎鵝肝配焦糖蘋果、蘋果酒及鹽味焦糖醬,賣相吸引,鵝肝外層香脆,配上焦糖蘋果,味道很搭配。鹽味焦糖醬又再增加了味道的層次,真的很不錯。

Foie Gras is one of the exclusive dishes at La Crêperie Causeway Bay. Pan-fried foie gras with caramelised apple, apple cider and salted butter caramel sauce has a beautiful presentation. The caramelized apple drew my attention since it matched the whole dish well. Foie gras had a crispy surface but soft inside. Pairing with the caramelized apple, you won’t taste a single bit of greasiness. The salted butter caramel sauce even gave an different texture to the whole dish.

La Capitaine
La Capitaine

薄餅La Capitaine以進口蕎麥製造,據店長透露,以蕎麥麵粉做的鹹薄餅,顏色較深,但會帶微微脆口。La Capitaine以煎帶子配上韭菜、煙肉及忌廉,及用上Jameson愛爾蘭威士忌。味道濃郁,食時可把帶子分成兩半,再以薄餅捲著所有材料,特別香口。

How could you miss the galette at La Crêperie? La Capitaine with pan-fried scallop, leek, bacon and cream on top has been added with Jameson Irish whisky. The dark brown color was carried out by the buckwheat flour, which also brought the crispiness to the galette. Here is how I enjoy it. Cut the scallop into half, and wrap it well with the galette together with the leek and bacon. Tasted even better. Give it a try!

Apple cider (dry)
Apple cider (dry)

吃法式薄餅,又怎少得蘋果酒呢!這杯乾身的味道清香,而且更醒胃。

Apple cider couldn’t be missed when you are having galette or crepe. I like this dry one which tasted more refreshing.

"Sexy Suzette"
“Sexy Suzette”

當然要推介甜薄餅,又稱可麗餅。Sexy Suzette,以Mövenpick熱情果及芒果口味雪糕入饌,侍者會在你跟前淋上橙味甜酒及點起火焰,很有效果的。整體味道酸酸甜甜,青檸香味突出,清新的口味十分適合夏天啊~

For sure I would recommend crepe Sexy Suzette. Server would come out and flame the crepe with Cointreau. The passion fruit and mango ice-cream from Mövenpick was so refreshing and balanced the sweetness. The lime juice was quite outstanding. This refreshing taste is so prefect for summer!

 
La Crêperie
Address: 8/F, The L Square, 459-461 Lockhart Road, Causeway Bay
Opening hours: Tuesdays to Sundays 12:30-23:30

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