【Odyssée】雲端上的$1,280十道法國菜
2020/01/13
![](https://i0.wp.com/1.bp.blogspot.com/-mGXrdCO73E4/Xhr1FuiWjHI/AAAAAAAAWYI/sIC4Bdo3biEhqYEJaAA48a4m90_Oe9oFQCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.29%2B%25281%2529.jpeg?w=1200&ssl=1)
早幾天來到ICC 101樓的Odyssée吃晚飯,餐廳前身為法國品牌LE39V,以往在菜式創作上難免受到總店制肘,現在重新rebrand,可以卸下包袱,法籍女廚Aurelie Altemaire發揮得更淋漓盡致,洋蔥湯啫喱、煙燻鴿肉、柚子芝麻梳乎厘…… 數之不盡的美味,而且十道法國菜才不過$1,280,我覺得所有男士都應該帶老婆來試試,尤其下個月就是情人節,這錢值得花!
![](https://i0.wp.com/1.bp.blogspot.com/-lh_ocLvnAXw/Xhr0_kJWcSI/AAAAAAAAWW8/JKkw4-t_XEsE4ePLhluO5nXUuTHxFpkTwCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.18.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-bKTz6U95YDE/Xhr1AnuqFNI/AAAAAAAAWXA/5pV6CZo9ifIRF4VLgSFtKAF9nkTd97DHACLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.19.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-b6LzAstMcyQ/Xhr0_np42zI/AAAAAAAAWW0/16goWOuYyhgKax1FUdEji3PgLU1iCKBDgCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.18%2B%25281%2529.jpeg?w=1200&ssl=1)
餐廳位於ICC 101樓,無敵維港景色盡入眼簾,這晚外面有煙霞,更有點騰雲駕霧的感覺。
![](https://i0.wp.com/1.bp.blogspot.com/-dadDCoUSIek/Xhr0_lzsIEI/AAAAAAAAWW4/O4UFl4hip30MYW87v_plGjW9IkwxdyHgwCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.19%2B%25281%2529.jpeg?w=1200&ssl=1)
Odyssée採用開放式廚房,可以看見Aurelie與團隊努力地在工作。早前在《晴報》專欄曾經訪問過Aurelie,她與世紀名廚Joel Robuchon共事近10年,早已學會「簡單就是好」的道理,她創作的菜式以簡單為主,同一碟的味道不會超過四種,擺盤細緻而女性化。
![](https://i0.wp.com/1.bp.blogspot.com/-178a1IhpUIg/Xhr1BydpNOI/AAAAAAAAWXQ/FAxe_9KdfN09QcyUOq9K2CaoAJaCgIJ3wCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.21.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-zFBvGYIiuxM/Xhr1DdjmakI/AAAAAAAAWXo/z1gcbdASEUUayEmVQp_GvyryLRQ2Jix1wCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.25%2B%25281%2529.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-YdCSyeHSP10/Xhr1BT7OnNI/AAAAAAAAWXM/TFZKqoO55O4S2qvzgmiQtmB6rAyckABcACLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.21%2B%25281%2529.jpeg?w=1200&ssl=1)
Wine Pairing (3 Glasses $480, 6 Glasses $680)
我們今晚的食物主要來自Menu Odyssée,共十道菜,每位$1,280,如果想配Wine Pairing則需另外收費,三杯$480,六杯$680,我們今晚人多高興,一於摸摸酒杯底。
以下部分菜式則來自Mix & Match Dinner,三道菜$780,四道菜$980,我都在caption特別標明了,大家看中甚麼就吃甚麼吧!
![](https://i0.wp.com/1.bp.blogspot.com/-p28sBWsT29s/Xhr1BbdArxI/AAAAAAAAWXI/_zuwoDEetxspeVKvgfUE_Xe-KtnyZLXTwCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.20.jpeg?w=1200&ssl=1)
Onion Soup
![](https://i0.wp.com/1.bp.blogspot.com/-epd399t2N80/Xhr1BJPA6CI/AAAAAAAAWXE/Ke-jo532QI40znqIalO7MYfWLbf9K923QCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.20%2B%25281%2529.jpeg?w=1200&ssl=1)
Pig Trotters + Salmon Tartar
前菜共有三款,洋蔥湯已叫我十分驚喜,因為此湯不同彼湯,而是變成了洋蔥湯啫喱,裡面吃到一絲絲的洋蔥,好香,再配以面頭的脆卜卜麵包粒,中間有層芝士,基本上洋蔥湯的元素都齊了,好精彩!
![](https://i0.wp.com/1.bp.blogspot.com/-7EmgYuA7Fzw/Xhr1CLw0FjI/AAAAAAAAWXU/PDebip3hdUwQz86x5x4LnS6mXbzqSXy4ACLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.22%2B%25281%2529.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-IpiynoxNP1I/Xhr1Cn6NyBI/AAAAAAAAWXc/axejOjRZP9ML3e1AMOSmICrMuXV3bVAOACLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.23.jpeg?w=1200&ssl=1)
Gillardeau n’2 Oyster
單從外表看Gillardeau n’2 Oyster,實在猜不出是甚麼,原來它主要有三層:西洋菜泡末 (夾雜著三文魚籽及青蘋果粒)、法國Gillardeau生蠔、煙燻黑鱈魚蛋白 。我就是喜歡Aurelie的心思,看似簡單的一道冷盤,竟然可以如此細緻和複雜。
平日不太吃生蠔,但這款法國Gillardeau生蠔卻叫我另眼相看,細細隻,約有三四隻,每一隻都很新鮮爽口,我竟然將生蠔都幹掉。
![](https://i0.wp.com/1.bp.blogspot.com/-GPhuxYrMFo4/Xhr1DNS1HfI/AAAAAAAAWXk/tqMFwjevJ_kC60Qrd5Qwj8LfhRN4QrCVgCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.24.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-yN1zA5aWmjw/Xhr1DFuDUJI/AAAAAAAAWXg/gWwf-Bn6OtMynxglMnSaCtIHeX5b-m1KQCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.24%2B%25281%2529.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-ZxFBeDe7GRk/Xhr1D-xMMpI/AAAAAAAAWXs/Egy3VefYeKki7e0bM_K3eNxLJNkVuRDjQCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.25.jpeg?w=1200&ssl=1)
Hokkaido Sea Urchin + Crab Toast
有沒有留意,這個北海道海膽是用原個海膽殻上桌的?團隊細心地將長刺逐一拔除,將海膽肉取出後,以紫椰花沙律墊底,然後放回海膽、鮮蟹肉及海帶等,鮮味立時升級,用貝殻匙子勺來吃,可保持食物溫度;旁邊還有一塊金黃色的蟹肉多士,既鮮且脆。多士與海膽一軟一脆,可見配搭心思。
![](https://i0.wp.com/1.bp.blogspot.com/-269OK14bY-A/Xhr1EVHVe2I/AAAAAAAAWX0/PwCJz6yd-v4bqRJ8LKrspGkEm6rlyJlMwCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.26.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-i1RUBlKQVdw/Xhr1EBknknI/AAAAAAAAWXw/Ewdv8_oYl-sbnJxXRqCum1rzlIUMZDYawCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.26%2B%25281%2529.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-6pvEMkWnsr0/Xhr1E4xRUBI/AAAAAAAAWX8/XLlSIhxNOd0_VyR1D5dF8Onjbtvc-9FDwCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.27.jpeg?w=1200&ssl=1)
Black Truffle
為甚麼要用玻璃罩上桌?我「叻唔切」,問大廚是否有煙走出來,她故作神秘,只說「不是」,後來我明白了,是因為不想黑松露的香味在上桌前飄散!
說是Black Truffle,卻不只有法國黑松露,內裡還有生雞蛋及煙肉粒,底下的你以為是麵條?非也,原來是芹菜頭刨成條狀,十分爽脆,與巴馬臣芝士汁伴著來吃,不錯呢。
![](https://i0.wp.com/1.bp.blogspot.com/--eBaIy8QH9A/Xhr1Eo5S2TI/AAAAAAAAWX4/3SKfVYdZI5wWE52SAIHZC50ukca3j2SwACLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.27%2B%25281%2529.jpeg?w=1200&ssl=1)
Caledonian Blue Prawn
Aurelie今晚特別為我們將蝦換成了龍蝦,做法考功夫,先將龍蝦湯打成膠,再捲著新鮮龍蝦肉,鮮味double up;底下的醬汁一黑一白,黑的是胡椒汁,白的是椰汁泡沫,我更愛前者,夠惹味。
![](https://i0.wp.com/1.bp.blogspot.com/-aAOCe1rnKS8/Xhr1FIlIyxI/AAAAAAAAWYA/mAkncCo2tuAaS5HQHDneI2ttwxsWMj_jgCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.28%2B%25281%2529.jpeg?w=1200&ssl=1)
Japanese Halibut
採用日本比目魚,以柚子、柑橘及清酒煮成醬,最後用南瓜及雜菌墊底,擺盤就像一朵太陽花,好別致。
![](https://i0.wp.com/1.bp.blogspot.com/-MHXrdz8tOqc/Xhr1F180AnI/AAAAAAAAWYM/odpJaNxzRfgkYjIy6dWjdUC0akJMzzX6ACLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.29.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-9tdT-67sw2I/Xhr1GhY-9-I/AAAAAAAAWYY/OkNdXc5E3AUciQHah6PIm_wSo2VGW6tNACLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.31.jpeg?w=1200&ssl=1)
Bresse Pigeon from Mieral (Mix & Match Dinner Menu)
今晚我的最愛是這道煙薰鴿肉,屬法國傳統菜,煙燻味道濃郁,鴿肉火候控制得好,肉質嫰紅;旁邊是耶路撒冷亞枝竹意大利雲吞,饒富特色。
![](https://i0.wp.com/1.bp.blogspot.com/-vm7Y-Cm2yqE/Xhr1GsVTJQI/AAAAAAAAWYU/x2nmPPcKxD85S_p34hij6vnrKi2ayHCdQCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.30.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-dse1mOBIZlU/Xhr1GD4H7gI/AAAAAAAAWYQ/XkkLwHaIbEQwug5b2a7FUF3uB3lVBAJzQCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.30%2B%25281%2529.jpeg?w=1200&ssl=1)
Japanese A4 Tenderloin
慢煮A4日本和牛,肉質軟嫰,用少許黑椒及鵝肝點綴,並以爽甜的亞枝竹伴碟,本來這個也很出色,但有鴿肉珠玉在前,下次我還是會選鴿肉。
![](https://i0.wp.com/1.bp.blogspot.com/-Pbk1QRuNsEc/Xhr1Gzj-ynI/AAAAAAAAWYc/xtle8NV6YO4eTZAFK8RmtDEvO8rFgGPMACLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.32%2B%25281%2529.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-ue_3ksrb0AI/Xhr1HQtV8FI/AAAAAAAAWYg/hqqps3fqOa0mf5nxxXEGZ40tr9MLBsr9wCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.32.jpeg?w=1200&ssl=1)
Brillat-Savarin
這小盆栽是甚麼?原來是將淡芝士打成泡沬,混以梨肉、黑松露茸、松子仁等等,粒粒奇亞籽咬下去應聲爆開,好有滿足感。
![](https://i0.wp.com/1.bp.blogspot.com/-D_ls5eT9pl8/Xhr1HoX1EmI/AAAAAAAAWYk/sXyq9oVzfyAJVHBbDYSfZGKvFJ2GJsgIACLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.33%2B%25281%2529.jpeg?w=1200&ssl=1)
Profiterole (Mix & Match Dinner Menu)
Profiterole一般是指泡芙,這裡是複雜版,榛子朱古力餅底上面,是黑朱古力片包著雲呢拿雪糕,因為喜歡榛子朱古力,味道濃郁,個人來說最喜歡這個甜品。
![](https://i0.wp.com/1.bp.blogspot.com/-Vv2nm_Gy_yM/Xhr1HwSG8II/AAAAAAAAWYo/5ss1-jkV9dkVj69So9cGPPWcwYo-QswZgCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.33.jpeg?w=1200&ssl=1)
Pavlova
Pavlova是蛋白酥蛋糕,在澳洲吃過一次,這個變奏版同樣以蛋白糖霜做外層,中間則有香蕉、牛油果及檸檬Tequila雪葩,酒味不濃,帶著少許香蕉酸味,與外層甜絲絲的糖霜互相輝映。
![](https://i0.wp.com/1.bp.blogspot.com/-akYfg-ELJ-c/Xhr1Ipkp_9I/AAAAAAAAWY0/YjDreSl6iXs7rrjXRiOqENSHgj7VMGbwQCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.43.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-FlRlk4jNijo/Xhr1IICs6bI/AAAAAAAAWYs/zLkaNPN-vSwxrQeA5-EjSRGAS2EMWpGigCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.42.jpeg?w=1200&ssl=1)
Souffle (Mix & Match Dinner Menu)
梳乎厘吃得多,柚子味的還是第一次。甜品上桌之後,大廚會在中間開刀,倒入溶化了的柚子及黑芝麻雪糕;伴碟有一塊小小的柚子味軟糖,想不到竟加了少許爆炸糖,噼嚦啪嘞的叫人十分驚喜。
![](https://i0.wp.com/1.bp.blogspot.com/-SdbtRMSNWf0/Xhr1IZ1J6aI/AAAAAAAAWYw/B6Mp17wyExkKcRvv6empTA1gqw6h95w8ACLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.43%2B%25281%2529.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-ePIT0XxRbJM/Xhr1JSKqtsI/AAAAAAAAWY8/Y5FksDnovnoU42lJJXxLrn29fPMhKH8QQCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.44.jpeg?w=1200&ssl=1)
![](https://i0.wp.com/1.bp.blogspot.com/-YuynpPMG7fU/Xhr1JD04inI/AAAAAAAAWY4/5jUx1Zad_RotnQJj_ty-UTZJqB26EuaVQCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2020-01-11%2Bat%2B11.00.44%2B%25281%2529.jpeg?w=1200&ssl=1)
Petit Three
吃完法國菜,通常會奉上Petit Four,今晚只有三款,姑且叫它Petit Three吧,通常只送給熟客人,今晚有法式小蛋糕、夾心餅、慕絲等等,精緻又美味。
CurlyStars ⭐⭐⭐⭐⭐ 5/5
Odyssée
地址:尖沙咀柯士甸道西1號環球貿易廣場(ICC)101樓A舖
電話:2977 5266
營業時間:星期一至日12:00 – 15:00,18:00 – 22:30