Chez Les Copains 西貢
地址: 西貢白沙灣117號地下
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Chez Les Copains推介
Chez Les Copains 食材新鮮，菜式很有田園風味，甜品亦不俗。
西貢Chez Les Copains
| 餐廳分店 | Chez Les Copains |
|---|---|
| 地區 | 西貢 |
| 電話訂位 | 22431918 |
| 餐單 Menu | 法國菜, |
| 人氣指數 | 437 |
| 價錢幾錢 | $401-800 |
Chez Les Copains訂位
Chez Les Copains位於西貢區，詳細地址是西貢白沙灣117號地下，餐廳寬敞座位數目共有未知幾多個。Chez Les Copains幾錢？價錢優惠後人均消費大約$401-800埋單，早餐午餐晚餐Chez Les Copains餐單包括有法國菜等美食，付款方式有Visa,Master,現金,AE,銀聯付款，Booking網上訂位可以電話致電 22431918 查詢訂座。Chez Les Copains優惠
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
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。
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
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
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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
更多Chez Les Copains相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在新樂園魚蛋粉內有任何傳播的風險，新樂園魚蛋粉在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳新樂園魚蛋粉除了遵守預防及控制疾病的相關規例，新樂園魚蛋粉同時建議採取以下措施*新樂園魚蛋粉 黃, 新樂園魚蛋粉 藍, (新樂園魚蛋粉 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
Chez Les Copains在餐廳內應如何確保環境衞生？
- 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所（包括水龍頭與廁所把手）和食肆座位間的清潔，定時及在有需要時應用1：99（即把1份漂白水與99 份水混和）的稀釋家用漂白水消毒，以經常保持清潔和適當維護。
- 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方，應使用 1：49（即把 1 份漂白水與 49 份水混和）的稀釋家用漂白水。
- 經常清潔消毒食物接觸面及設備，例如餐具。
- 經常清潔消毒員工或顧客的頻密接觸點，例如門柄、桌面、餐盤。
- 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣，可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。
餐廳廚房內Chez Les Copains應如何確保食物衞生？
- 採用「食物安全五要點」，以正確處理食物：
- 精明選擇：選擇安全的原材料
- 保持清潔：保持雙手及用具清潔
- 生熟分開：分開生熟食物
- 煮熟食物：徹底煮熟食物
- 安全溫度：把食物存放於安全溫度
- 有需要時，提供公筷公羹。
- 避免公開展示沒有包裝的即食食物（例如烘焙食品）。
- 如使用即棄手套處理即食食物，要注意手套不能代替清洗雙手，並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下，便應把手套丟掉；要經常更換手套，更換時和除手套後都要清洗雙手。
對於工的個人衞生餐廳Chez Les Copains建議是什麼？
- 工作人員須謹記：定期檢查體溫
- 工作期間，戴上口罩
- 咳嗽或打噴嚏時，要用紙巾掩蓋口鼻，並立即將已弄髒的紙巾丟入垃圾桶。然後，以梘液和清水清潔雙手
- 保持良好的個人衞生習慣（例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手）
- 如患有或懷疑受到傳染病感染或出現病徵，例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛，應停止處理食物。如出現呼吸道感染病徵時，應戴上外科口罩及盡早求醫
- 洗手時應以梘液和清水清潔雙手，搓手最少 20 秒，用水過清並用抹手紙弄乾。雙手洗乾淨後，不要再直接觸摸水龍頭 （例如先用抹手紙包裹著水龍頭，才把水龍頭關上）
Chez Les Copains餐廳內大家應如何減少社交接觸？
- 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離：
- 為顧客提供外賣選擇
- 避免搭枱或改動座位安排以減少直接面對面接觸
- 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
- 在服務櫃枱加設屏障，減少顧客與員工直接面對面接觸
- 鼓勵顧客使用非觸式的付款方法（例如：信用卡、手機應用程式等）
- 安排員工分批工作、休息及用膳