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le bistro Winebeast

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G/F - 1/F, Tai Yip Building, 141 Thomson Road, Wanchai, Hong Kong
852 2782 6689
Mon 12:00 ~ 15:00, 18:00 ~ 23:00
Tue 12:00 ~ 15:00, 18:00 ~ 23:00
Wed 12:00 ~ 15:00, 18:00 ~ 23:00
Thu 12:00 ~ 15:00, 18:00 ~ 23:00
Fri 12:00 ~ 15:00, 18:00 ~ 23:00
Sat 12:00 ~ 15:00, 18:00 ~ 23:00
Sun Closed
Sunday
HK$300~400
Seafood Other
G/F - 1/F, Tai Yip Building, 141 Thomson Road, Wanchai, Hong Kong
852 2782 6689
周一 12:00 ~ 15:00, 18:00 ~ 23:00
周二 12:00 ~ 15:00, 18:00 ~ 23:00
周三 12:00 ~ 15:00, 18:00 ~ 23:00
周四 12:00 ~ 15:00, 18:00 ~ 23:00
周五 12:00 ~ 15:00, 18:00 ~ 23:00
周六 12:00 ~ 15:00, 18:00 ~ 23:00
周日 休息日
周日
HK$300~400
海鮮 其他
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Le bistro Winebeast, a French bistro with a casual atmosphere in a corner of Wan Chai, has a wine cellar on the ground floor and the first floor is a bistro. There is a pairing menu of wine and food, and, what’s really nice, if you like a particular wine, you can buy it on the spot. The wines are mainly from France, but also from Spain, Italy, and Japan. Executive chef Johan Ducroquet learned to use Japanese ingredients for French cuisine at the Michelin-starred restaurant where he used to work in France. His recipes use the basic techniques of French cuisine, incorporating good seasonings and fresh ingredients not only from France but also from other regions. He sticks to seasonal foods and changes the menu every six weeks.

Urchins, salmon roe, scallops, and salmon from Hokkaido often appear on the menu. Mirin, miso, and vinegar seasonings are indispensable, while shiso leaves, sesame, and wasabi accentuate the color and flavor and also blend well with French cuisine. The signature dish is poached foie gras miso, available only in the autumn. His foie gras with miso is an innovative idea, and this exquisite combination has many fans. The seared salmon, nori seaweed, green asparagus, and salmon roe, which are also found on the pairing menu with wine, combine to make a dish that beautifully and artistically decorates the plate using Japanese ingredients. French wine wasn’t suited to this dish with its various Japanese ingredients, so Grace Koshu from a Japanese winery in Yamanashi was chosen as the perfect pairing companion.

Hong Kong is a place where people from various countries mingle. The chef's passion is to value the roots of French cuisine while incorporating good ingredients from various countries to make his dishes. He also has hospitality in mind, saying that "customers will be happy to see ingredients from their country used for cooking."

le bistro Winebeast位於灣仔的一角,是一間洋溢輕鬆氛圍的法式餐酒館。GF(地面樓層)為酒窖,一樓則為小酒館,提供有與葡萄酒搭配的餐點。該酒館的魅力為可當場購買您喜愛的葡萄酒,雖然大多數的葡萄酒為法國產,但也有提供西班牙、義大利與日本産的葡萄酒。行政主廚Johan Ducroquet在之前工作的法國米其林餐廳中,曾學習到在法式料理中使用日本食材。他製作料理的方式是採用法式料理的基本技巧、講究調味料的使用,更堅持選用法國及其他地區當令的新鮮食材,平均每6週便會更換一次菜單。

像是常在餐點中登場的北海道的海膽、鮭魚卵、帆立貝與鮭魚。味醂、味噌、調味醋等不可少的調味料,用來提味與增色的紫蘇葉、芝麻與山葵都也巧妙的融入法式料理。招牌料理為秋季限定餐點中的poached foi gras miso(味噌水煮肥肝),肥肝與味噌的新穎搭配擁有愛好者的支持。與葡萄酒搭配的餐點Seared Salmon nori seaweed, green asparagus, salmon roe(香煎蘆筍海苔鮭魚捲)雖使用日本食材,但擺盤方式美麗,是一道宛如藝術品的料理。由於這道料理使用多項日本食材,所以較不適合搭配法國產的葡萄酒,因此店家更特別選用來自日本山梨縣的甲州Grace葡萄酒與其作搭配。

國際城市香港聚集有來自世界各地的人種,因此該酒吧所提供的料理,雖以法式料理為根基卻也不乏引進其他國家的好食材,在在表現出主廚對料理的熱情,更秉持著「當客人發現料理中有使用自己國家的食材也會很開心」這樣的心情來款待每一位顧客。

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Information listed here was acquired at the time of collecting. Menus, contact details, addresses, business hours, location, etc. may be changed without notice due to circumstances of each restaurant/store. Please contact them directly for the latest information.