Chez Les Copains 西貢

Chez Les Copains 評價 相片

Chez les Copains is located in Sai Kung Pak Sha Wan, owned and headed by Chef Bonnie, who graduated from Le Cordon Bleu before returning to HK to open this small French bistro. She also grew some of the vegetable and herbs in her garden. Coming early today there was just another table, who I later know are also graduates from the same culinary institute along with a French chef. We ordered the Plat du Jour ($750), including a starter, soup, main dish and dessert. I had the Spain Red Prawn Carpaccio (+$50) while my wife had the Escargots Sautes with Mixed Mushroom. It is beautifully plated with different colors, the prawn carpaccio nicely seasoned and showcasing the original flavors. The salad is fresh and with some nice balsamic vinegar to add to the complexity. A definite good start with the entree. Next was the soup. Originally I had the Velvety Cauliflower while my wife had the Tomato Soup, but Bonnie told us that the former was sold out and asked whether I would like to change to the Dover Sole Fish Soup. It is served steaming hot in temperature, an important criteria in my quality checklist, with the saffron adding a nice touch to the rich and intense flavors of the fish soup. However, it was a bit too salty for me. For the main course I had the Spain Pork Rack Roti (+$80) while my wife had the Sautee Lobster (+$80). Served in a casserole, the pork was cooked well, juicy and tender, with the jus still retained in the casserole and helped to infuse the vegetables with flavors. And I honestly think the vegetables are more tasty than the meat itself because of this. The dessert was Baked Tart Tatin with Icecream (+$30) while my wife had the French Meringue with Berry. The tart tatin was home made, with the scoop of vanilla icecream adding the creamy and taste to the apple tart. Paired with different fresh berries, the tart crust was a bit too hard and also the cinnamon flavor was not too apparent on the apple. A bit mediocre on the dessert unfortunately.Chef Bonnie, when we were seated, reminded us that she would be slow in serving the food as there is only her doing the works. Seeing the feedback from some other customers on social media, I think those were not fair to her, especially she had already let the customers know in advance.We had some nice chats with Bonnie before wrapping up. The total bill was $1,920 for two, without ordering any beverages. While this is my second time coming here, I hope my next visit would not need to wait for so many years like my previous one.

頭盤食了 青口 腥主菜叫了油封鴨脾  猶如其名 好油膩甜品 叫了乜都無所謂 聞到隻碟的洗潔精味已經唔想食同場加演老闆發爛隔離枱客追Order 點知老闆係廚房走出黎同個客講你要快去食快餐 唔好黎我度洗碗女工不時在餐廳內穿插 好一間有情調的法國餐廳

If you are looking for a French restaurant, there should be better alternative in HK.We ordered socalled blue lobster set, costing $900 per head. The dish was surely overcooked with burnt smell.Price is premium but service is zerostar grade. Decoration is poor. The restaurant looks tired. Paying $900 per head should result in better food, better service and better environment.食物炒'濃' 服務差 環境差 

朋友介紹的法國餐廳，好有氣氛。

食材新鮮，味道份量俱佳。

法國藍帶大廚 Bonnie So 親自主理的私戶菜，水準一流。

為朋友特製的蛋糕更是亮點，蛋糕鬆軟富蜜糖香味，配上鮮果忌廉為聚餐畫上完美句號。

大廚自製鵝肝醬，酒香滑溜。

紅莓菜頭凍湯，醒胃補血龍蝦帶子意大利飯，香濃不膩香煎鱈魚，六個人分享，分量剛好。

法式豬排，肉嫩配菜特別油浸鴨腿，必食之選，肉香嫩滑，連骨都要食。

魚子天使麵，香辣可口特製雪芳蛋糕，加入得獎蜜糖，香甜鬆軟。

Left: Christina Keung, the TankaRight: Bonnie So, the HakkaWorldrenowned Le Cordon Bleu chef, Bonnie So, the Hakka, has joint force with the first Chinese female Wine Manager of Allied Domecq, Christina Keung, the Tanka, to launch a Poon Choi Feast for MidAutumn Festival at a cozy bungalow, Chez Les Copains, in Sai Kung. To cater for family reunion, there are a selection of natural wine to go with the delicacies and sweet moon cake. You may choose different packages with wine (Movia Lunar 2008, Xavier Organic Cote Du Rhone Rouge 2010, Xavier Chateauneuf Du Pape Rough 2010, Laurent Bannwarth Gewurztraminer Vendanges Tardives 2006) for take away only. Price from HKD1,958 including a complimentary Staub pot for you to keep at home! Movia Lunar is an officially registered biodynamic grower with 100% natural in vinification. Its vinification uses the tidal from the moon to press the grapes naturally for 8 months. When pouring out the wine, you have to pour very slowly and stop right before the residues at the bottom get poured out. From 13th 30th Sept, you may enjoy the innovative pairing between the biodynamic wine from Christina's Tina Cellar x Bonny's Poon Choi, combining the freshest produce of the season. with the ancient wisdom of the biodynamic wine drinking methodology. Preorder 7 days prior is needed to secure your lovely pot of Poon Choi. You may also to enjoy the banquet at Chez Les Copains on 17th Sept, to stand a chance to chat with the very friendly chef, Bonnie. Space is very limited, so do reserve your seat asap! Poon Choi Feast A Bottom Up Promise Menu By Bonnie SoKing PrawnsGiant Sundried OysterShiitake Mushroom with HomeMade Oyster SauceSteam French ChickenBraised French Pork Belly With HomeMade Hakka PickleBraised Homemade Sun Dried Hakka Pike EelPoach Seasonal VegetablesBraised Fish Balls/Crispy Pork Skin/White Radish

Chez Les Copains餐單提供法國菜等推介美食位於西貢區，餐廳座位數未知人均消費約$401-800，結賬可以用Visa,Master,現金,AE,銀聯，Booking訂位可以電話致電 22431918 查詢。

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Chez Les Copains餐廳詳細資料：

• Chez Les Copains地址:
  西貢白沙灣117號地下
  Chez Les Copains, G/ F, No117 Pak Sha Wan, Sai Kung
• Chez Les Copains電話: 22431918
• Chez Les Copains價錢: $401-800
• 分類: 法國菜
• 座位: 未知
• 付款: Visa,Master,現金,AE,銀聯
• FB專頁: Chez Les Copains Facebook

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