Maxims de Paris 路氹城
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Maxims de Paris推介
Mention MAXIM'S and almost anybody would know its fame in France. With their signature restaurants and shop outlets also having penetrated into the markets of Japan, Shanghai, Beijing, etc, what do we the Hong Kong and Macau people receive as leftovers?A CHOCOLATE AND CANDIES SHOP.Not a restaurant or patisserie in sight!HAHA. Bought a small selection of chocolates here and they're pretty decent indeed, although they're not classified by 'terroir' or regions of produce. You just need to trust the MAXIMs brand somehow and the chocolates certainly comes in the prettiest boxes ever designed. I was tempted to buy the most expensive on the catalogue just to get my hands on one of its boxes.. the chocolates can go into the freezer Espresso Machine Coffee. So what do we spot here from a mile away? What? A SYNESSO 2 group machine...!Now they're talking.These guys seem serious with their French imported coffees indeed, at least that' my first impression afterall, not even one single shop in Hong Kong that I'm aware of carries a SYN. Almost forgotten what one looks like....All this combined with a conical burr Grinder that has an interesting, Additional attachment shaped like a Bazooka with a robotic arm, which automatically 'doses' and 'pressure tamps' the coffee beans and grind per order when the barista locks in the portafilter handle manually.So instead of it being a 'manual' operation, its now becoming more of a AutoSemiAuto operation without much daily calibrations possible!Its not the best solution, I'm sure many wouldn't agree with this approach...Yet somehow its eliminates most human error factors and together with a very expensive espresso machine adjacent shows how serious MAXIMs is with their coffee, to drink with their also high quality chocolate.ESPRESSO Already kinda guessed that this couldn't be of much goodness with the current restrictive set up and I wasn't wrong. The single espresso (served in paper cup too, a taboo) was slightly overextracted, the grind and tamp were also slightly off, making the end 'cupping' a bit thin and acidic, without the proper extraction pressure.The water temp was also seemingly too low. On the positive side this was already head and shoulders better than most ones you get from local chainstores.'3' out of '5'.CAPPUCINO Smells pretty lovely and drinks much better than I'd imagined possible!Mostly chocolatey notes with the underlying acidity cancelled out in the milk'ed version, this was definitely a French coffee reflecting its darkish roasted primary character. A lovely drink! The milk was textured perfectly too silky smooth without annoying soap lather like bubbling, temperature quite spot on...... a very good manual job by the staff, who was properly trained.Anyone who thinks Manual and SemiAuto Espresso machine produced drinks are 'shortcuts' or 'easier' to make than Siphoned or Dripped must be kidding themselves, as I noticed someone writing incorrectly about this somewhere on the net. There's a reason why an Espresso Machine isthe main tool used during World Barista Championship competitions that's more than enough proof by itself. *Unless you're talking about the SuperAuto operated machines at certain Sxxxxxxks outlets or anything that only requires a push of the button, such as the fast food chainstores... but those are completely irrelevant, despite a similar design.* There are just so much more 'Controllable Variables' to be adjusted which affects the quality of the cup. MAXIMs in Macau knows this and have since settled on using a slightly innovative approach with their installations of expensive gadgets running side by side seems like somehow, the Frenchies don't trust the humans or the constantly rotating staff members from not destroying their brand image here! Its a solution not utilised by anyone in any Hong Kong coffee shops as far as I know and I also haven't seen this in Australia before.And the results certainly reflect their thoughtfulness:'4.04.5' out of '5'Compare this to the fully 'manually' but 'amateurishly' operated drinks I got from The Singing Bean, which were just dreadful, I would rather settle for something which is consistently producing 7080/100 coffees than gambling my money on an unknown Barista in Macau who might make me anything from a score of 0/100 to 100/100. Which would you prefer?
路氹城Maxims de Paris
| 餐廳分店 | Maxims de Paris |
|---|---|
| 地區 | 路氹城 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 法國菜,朱古力,糖果店, |
| 人氣指數 | 428 |
| 價錢幾錢 | $51-100 |
Maxims de Paris訂位
Maxims de Paris位於路氹城區，詳細地址是路氹城澳門威尼斯人度假村酒店聖馬可廣場K2，餐廳寬敞座位數目共有未知幾多個。Maxims de Paris幾錢？價錢優惠後人均消費大約$51-100埋單，早餐午餐晚餐Maxims de Paris餐單包括有法國菜,朱古力/糖果店等美食，付款方式有付款。Maxims de Paris優惠
Maxims de Paris 評價 相片
Mention MAXIM'S and almost anybody would know its fame in France. With their signature restaurants and shop outlets also having penetrated into the markets of Japan, Shanghai, Beijing, etc, what do we the Hong Kong and Macau people receive as leftovers?A CHOCOLATE AND CANDIES SHOP.Not a restaurant or patisserie in sight!HAHA. Bought a small selection of chocolates here and they're pretty decent indeed, although they're not classified by 'terroir' or regions of produce. You just need to trust the MAXIMs brand somehow and the chocolates certainly comes in the prettiest boxes ever designed. I was tempted to buy the most expensive on the catalogue just to get my hands on one of its boxes.. the chocolates can go into the freezer Espresso Machine Coffee. So what do we spot here from a mile away? What? A SYNESSO 2 group machine...!Now they're talking.These guys seem serious with their French imported coffees indeed, at least that' my first impression afterall, not even one single shop in Hong Kong that I'm aware of carries a SYN. Almost forgotten what one looks like....All this combined with a conical burr Grinder that has an interesting, Additional attachment shaped like a Bazooka with a robotic arm, which automatically 'doses' and 'pressure tamps' the coffee beans and grind per order when the barista locks in the portafilter handle manually.So instead of it being a 'manual' operation, its now becoming more of a AutoSemiAuto operation without much daily calibrations possible!Its not the best solution, I'm sure many wouldn't agree with this approach...Yet somehow its eliminates most human error factors and together with a very expensive espresso machine adjacent shows how serious MAXIMs is with their coffee, to drink with their also high quality chocolate.ESPRESSO Already kinda guessed that this couldn't be of much goodness with the current restrictive set up and I wasn't wrong. The single espresso (served in paper cup too, a taboo) was slightly overextracted, the grind and tamp were also slightly off, making the end 'cupping' a bit thin and acidic, without the proper extraction pressure.The water temp was also seemingly too low. On the positive side this was already head and shoulders better than most ones you get from local chainstores.'3' out of '5'.CAPPUCINO Smells pretty lovely and drinks much better than I'd imagined possible!Mostly chocolatey notes with the underlying acidity cancelled out in the milk'ed version, this was definitely a French coffee reflecting its darkish roasted primary character. A lovely drink! The milk was textured perfectly too silky smooth without annoying soap lather like bubbling, temperature quite spot on...... a very good manual job by the staff, who was properly trained.Anyone who thinks Manual and SemiAuto Espresso machine produced drinks are 'shortcuts' or 'easier' to make than Siphoned or Dripped must be kidding themselves, as I noticed someone writing incorrectly about this somewhere on the net. There's a reason why an Espresso Machine isthe main tool used during World Barista Championship competitions that's more than enough proof by itself. *Unless you're talking about the SuperAuto operated machines at certain Sxxxxxxks outlets or anything that only requires a push of the button, such as the fast food chainstores... but those are completely irrelevant, despite a similar design.* There are just so much more 'Controllable Variables' to be adjusted which affects the quality of the cup. MAXIMs in Macau knows this and have since settled on using a slightly innovative approach with their installations of expensive gadgets running side by side seems like somehow, the Frenchies don't trust the humans or the constantly rotating staff members from not destroying their brand image here! Its a solution not utilised by anyone in any Hong Kong coffee shops as far as I know and I also haven't seen this in Australia before.And the results certainly reflect their thoughtfulness:'4.04.5' out of '5'Compare this to the fully 'manually' but 'amateurishly' operated drinks I got from The Singing Bean, which were just dreadful, I would rather settle for something which is consistently producing 7080/100 coffees than gambling my money on an unknown Barista in Macau who might make me anything from a score of 0/100 to 100/100. Which would you prefer?
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Maxims de Paris餐廳詳細資料：
- Maxims de Paris地址: 路氹城澳門威尼斯人度假村酒店聖馬可廣場K2 Maxims de Paris, K2, St. Mark’s Square, The Venetian Macao Resort Hotel, Coloane- Taipa
- Maxims de Paris電話:
- Maxims de Paris價錢: $51-100
- 分類: 法國菜,朱古力,糖果店,
- 座位: 未知
- 付款:
- FB專頁: Maxims de Paris Facebook
更多Maxims de Paris相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在Pace Coffee內有任何傳播的風險，Pace Coffee在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳Pace Coffee除了遵守預防及控制疾病的相關規例，Pace Coffee同時建議採取以下措施*Pace Coffee 黃, Pace Coffee 藍, (Pace Coffee 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
Maxims de Paris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Maxims de Paris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Maxims de Paris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）
Maxims de Paris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