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總括黎講，感覺好似Fusion菜，每道菜式都十分特別，睇得出主廚對烹煮食物用心。

Fusion菜之《Feuille》Feuille主打採用當下季節時令食材，配搭食材唔同既部分，用不同既煮法，制成唔同既既佳餚，餐廳裝修簡約，木質裝修令人舒服，另外餐廳私人VIP房，私人度高，可進行各類私人或商務活動，西洋菜…多寶魚…冬瓜以牛油慢煮多寶魚，煮後表面金黃，伴碟香芹籽油煮既冬瓜，口感爽滑軟淋，多寶魚肉質緊實，鲜美嫩滑，與軟淋冬瓜口感形成大對比，以西洋菜、菠菜以用香芹籽煮成既西洋菜蓉，味道清香撲鼻，龍蝦…西葫蘆呢個菜式分2部份以成，先食西葫蘆(即青瓜)，後食龍蝦，釀滿鮮嫩龍蝦肉的意大利青瓜花入口清新，而青瓜花內釀茴香啫喱、龍蝦膏同茴香葉既餡料，味道香氣始人，主廚係食客面前即席炭燒烹製龍蝦，有視角享受，龍蝦伴碟既茴香啫喱、薄荷油同龍蝦高湯，製成醬汁食用，令龍蝦鮮味更為突出， 鴿子…甜菜根主廚利用紅菜頭每個部份，制作出呢個菜式，菜式三個部分組成，第一部份係馬鈴薯丸子，同紅菜頭制作麵糰配以鴿肉，鴿肉肉質細嫩，營養十分豐富，馬鈴薯丸子鮮嫩多汁第二部份係紅菜頭法式清湯，乳鴿係烹煮時，提煉出既精華，再配以混合紅菜頭熬外而成，紅菜頭清湯，味道帶果糖味般清甜，味道超濃縮，最後部份係紅菜頭千層酥，千層酥係法國甜品中經典菜式，口感鬆脆不膩，雞蛋…玉米利用粟米筍製作蛋漿，再加上焦糖醬，味道濃郁香甜，配以脆卜卜麵包，令人想一口接一口，Feuill麵包…pil pil醬麵包係自家製，外皮香脆，十分鬆軟，麵包加入南瓜籽葵花籽，食落左咬口，「Pil Pil」醬煮多寶魚菜剩返既魚骨煮成蛋白狀，後再加入青檸汁同刁草油做成既醬汁，配上麵包一齊食，味道起夾。

Dinner.First Hong Kong venture of David Toutain (twoMichelin⭐️ chef from Paris); emphasis on seasonality, sustainably and ethical sourcing. Aptly named (leaf or foliage) in French.One Private room.Wine list was good. Went for a glass of burgundy red.One tasting menu with 15 courses, divided into four main sections, inspired by the life cycle of plants.Here’s what we had. 1. Grains & SeedsChia seeds in cold lemonflavoured kombucha and drops of citrus oil. Very refreshing.Crispy tartlet made with potato and flaxseed; filled with mulberry and beetroot purée. Garnished with raw stellaire/chickweed (蘩縷), which tasted fresh and grassy.Deepfried sweet potato skin stuffed with sweet potato purée and thyme.Shisoleaf tempura with sea grape, coriander jelly, mustard seed etc.Replicating chef’s signature dish in Paris scrambled egg and local baby corn pudding with cumin caramel and served in an eggshell. Server instructed us to first dip the accompanying breadstick into the rich and creamy mixture.2. Leaves, Stems & RootsHomemade bread with pumpkin and sunflower seeds. Loved the crunchy crust and soft interior. Chef replaced butter with a spread made with local dill and collagen laden turbot bones.Clams and green peas with almond milk and agar. Pea purée in clam shells topped with almondmilk jelly.Added $580pp for custard made with chicken broth topped with Caviar, Shallots and croutons. Bit strong in flavors.Added $240pp for White Asparagus and Morel mushrooms with yellow wine sauce and White asparagus purée.My favorite dish of the night was the Turbot with Watercress in butter sauce and slow cooked winter melon.Spiny lobster in skewers over charcoal. Server instructed us to wait a bit before digging in, for the cooking process to finalise. Shouldn’t have waited, as both our lobster medallions were a tad overcooked.Zucchini flower stuffed with lobster mousse; on a bed of zucchini purée with fennel jelly and mint. (As we were leaving, the dining room was filled with the aroma of chargrilled lobster that other diners were having.)Breast and leg of pigeon (locally sourced) with beetroot leaves. On the side: chewy beetroot gnocchi. Bowl of beetroot consommé with pigeon fat.Deepfried beetroot slices layered with beetroot cream etc. Also a favorite texture reminded me of the 豆沙鍋餅.3. Flowers & Fruits dessertMelon with Saffron and BasilPowdered and jellied tomato, longan foam and marigold petals.4. Origins petits fours Miso meringueChocolate and hazelnut truffle White chocolate ganache topped with coconut ice cream and cauliflower foam.In summary: loved it. Well portioned and finely executed showcase of nature’s bounty. Excellent service. Ceilings were quite low excited chatter and shrieks of 3 excited ladies from the far end of the room sounded like the chatter of 30 excitable ladies.

前幾日去中環搵食，見到米芝蓮星級法國大廚開咗首間海外分店，菜單主要分 Regular 同素食兩款。

店員介紹每一道菜式都先揀定蔬菜，再配合不同嘅肉或海鮮。

試咗呢度嘅 tasting menu，當中有幾款印象比較深刻🌱 Quinoa Sweet Potato Thyme用上炸蕃薯皮、玉桂蕃薯蓉，再配上洋蔥汁。

脆口嘅炸蕃薯皮襯托口感滑嫩嘅蕃薯蓉，食到蕃薯甜感，口感特別🌱紅菜頭 – 紅肉 木槿属用紅菜頭做成三部分，第一部份，紅菜頭馬鈴薯丸子配上本地鴿肉，味道意外配合第二部分，紅菜頭法式清湯配上鴿肉，互相提升味道層次。

最後係紅菜頭千層酥。

店員介紹紅菜頭切成小粒後油炸至酥脆，再鋪上紅菜頭葉、炸腐皮和紅菜頭忌廉製成。

口感同味道都係未試過嘅感覺。

🌱Tomato Strawberry Longan店員分享佢地用整個番茄去烹調。

最上面係用咗番茄浸入糖漿再晾乾磨碎成粉，灑到泡泡表面，裏面係番茄果肉製成果凍～ 整體味道酸甜適中～

Following the success of Chef David Toutain’s michelin restaurant in France, Feuille is a refreshing new entrant to HK’s French fine dining scene with a vegetal forward and zerowaste philosophy. Being strong advocate to sustainability, they source most of their ingredients locally and highlight them in each course. Newly opened in May, I’m surprised at how mature the restaurant already is. Solid service and well thoughtout menu and presentation, like a well established michelin restaurant.Their whole concept is encapsulated beautifully in the menu, which follows the lifecycle of plant from ‘Grains and Seeds’ through to ‘Leaves, Stems, Roots’ to its blossom and fruition ‘Flowers and Fruits’. Started with grains and seeds where chia seed, quinoa and cumin are featured. Chia seed kombucha is a nice palate awakening. Next dish is an extravagant display of a woodland, where the gorgeous shiso leaf tempura sits. It not only looks gorgeous, the flavors blend together uniquely well. The egg is one of Chef David’s signature dish in Paris, also my favorite dish of the day. It’s essentially corn and egg but so beautifully constructed, comprises of sweet corn foam and a very savory scrambled egg tops with a cumin caramel. So much contrast, yet harmonious together. Moving on to ‘Leaves, Stems & Roots’, we meet their housemade black garlic pumpkin seed bread which further exemplify their excellence and thoughtfulness. Unlike any other sourdough bread or brioche, it has such a strong aroma, the crust is extremely crunchy, beyond any normal bread crust. The inner structure is very strong and slightly chewy, served with a celeriac nectar (while it tasted great, the bread itself was so flavorful already, it doesn’t really any condiment). While the green peas are the sweet pearls, the shell was not forgotten, it was made into a lovely purée served on the clam shell. Nicely tied to their zerowaste philosophy without being pretentious. White asparagus is an elegant vegetarian dish, served with morel mushroom with a Huangiu sabayon and chive foam. The humble carrots is highlighted in the chicken main dish, the carrot purée truly demonstrate its natural sweetness. The chicken was incredibly succulent and well seasoned. It’s served with a chicken liver and leg part spring roll so nothing goes to waste. Dessert is where the plants blossomed. Tomato in a dessert is a first to me. It’s very tomato centric where both the acidic and sweet profile are both highlighted, paired with cherry tomato, strawberry and sweet longan, unorthodox yet intriguing palate cleanser. Cauliflower in a dessert is almost unheard of, when pairs with vanilla and coconut, it is transformed into a perfectly delightful dessert. The coconut sorbet, strong vanilla and white chocolate at bottom blend so well together, sweet but refreshingly tropical. The flavors do remind me of cantonese coconut pudding.

"Feuille" means a leaf. Through the culinary philosophy of Chef David Toutain, the new restaurant located in the heart of Central, "Feuille" offers the natureinspired menu with sustainably grown ingredients sourced from local farmersFrom seeds to roots, stems to flowers and leaves, the multicourse tasting menu showcasing an innovative yet refined flavors of traditional French cuisineGreen Peas, Clams & Almond milk> Every dish was presented delicately beautiful. The taste of green peas were sweet kudos to fresh clams with the nutty flavor from almond milkZucchini Lobster> The flesh of the charred lobster skewer was fresh and sweet, zucchini flower absorbed all the umaminess of the lobster sauceChocolate Hazelnut> This rich, fudgy chocolate and hazelnut number was a match made in dessert heavenQuinoa, Sweet Potato and thyme> The taste of mustard seed, shiso and sea grape added extra freshness of sweet potato

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Feuille餐廳詳細資料：

• Feuille地址:
  中環威靈頓街198號TheWellington5樓
  Feuille, 5/ F, The Wellington,198 Wellington Street, Central, Hong Kong, Central
• Feuille電話: 28811848
• Feuille價錢: $801以上
• 分類: 法國菜,Fine Dining,
• 座位: 未知
• 付款: 現金
• FB專頁: Feuille Facebook

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