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Le Reve

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Based on 152 reviews

Le Rêve combines the art of French cooking with specially selected fresh ingredients from Japan. They present you with an unprecedented experience in fusion fine dining ... More

10th Level, 38 Yiu Wa Street
http://www.lereve.com.hk
Causeway Bay
[email protected]
+852 2866 1010
Le Reve

Outlets included

  • Zing!

    Causeway Bay

Details

Recent Reviews
// 𝙁𝙧𝙚𝙣𝙘𝙝-𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝙁𝙞𝙣𝙚 𝘿𝙞𝙣𝙞𝙣𝙜 🍽 // - Located on 10/F of “𝘡𝘪𝘯𝘨!” with lounge bar area and outdoor seatings, 𝐋𝐞 𝐑𝐞̂𝐯𝐞 blends the culinary arts of French and Japanese cuisines, bringing exquisite fusion fine dining experiences to impress every table.🍴🇫🇷🇯🇵 - ☞ 𝐂𝐡𝐚𝐫𝐜𝐨𝐚𝐥 𝐁𝐫𝐞𝐚𝐝 𝐩𝐚𝐢𝐫𝐞𝐝 𝐰𝐢𝐭𝐡 𝐒𝐦𝐨𝐤𝐞𝐝 𝐁𝐮𝐭𝐭𝐞𝐫, 𝐅𝐫𝐢𝐞𝐝 𝐒𝐞𝐚𝐰𝐞𝐞𝐝 Served at a warm temperature and had a nice soft texture, the charcoal bread tasted slightly sweet and goes well with the addictive smoked butter.👌🏻 - ☞ 𝐙𝐮𝐜𝐜𝐡𝐢𝐧𝐢 𝐒𝐚𝐥𝐚𝐝 An impressive burst of flavors that consisted of fresh zucchini, cucumber, okra, sous vide cherry tomatoes and an appetizing mix of balsamic vinegar and yogurt cream sauce.🙌🏻 - ☞ 𝐓𝐫𝐮𝐟𝐟𝐥𝐞 𝐂𝐫𝐞𝐚𝐦 𝐒𝐨𝐮𝐩 Slowly simmered for hours, the tender chicken shreds were delectably accompanied with truffle, cream, and basil oil.🥄 - ☞ 𝐀𝟓 𝐖𝐚𝐠𝐲𝐮 𝐒𝐢𝐫𝐥𝐨𝐢𝐧 & 𝐔𝐧𝐢 𝐃𝐨𝐧𝐛𝐮𝐫𝐢 - 𝐇𝐊$𝟑𝟗𝟖 Presented with a fusion mix of flavors, the A5 wagyu sirloin was simmered in sukiyaki style after being seared to medium rare for a slight hint of sweetness on the exterior, impeccably succulent and tender.💯 Daintily complemented with Hokkaido Uni, juicy daikon that simmered in kelp and katsuobushi, onsen-tamago, okra paste, balsamic teriyaki sauce, and topped off with furikake.🔝 - ☞ 𝐂𝐡𝐞𝐫𝐫𝐲 & 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐈𝐜𝐞 𝐂𝐫𝐞𝐚𝐦, 𝐩𝐚𝐢𝐫𝐞𝐝 𝐰𝐢𝐭𝐡 𝐁𝐫𝐨𝐰𝐧𝐢𝐞 𝐰𝐢𝐭𝐡 𝐒𝐰𝐞𝐞𝐭 𝐂𝐡𝐞𝐫𝐫𝐲 𝐒𝐚𝐮𝐜𝐞 An edible art piece composed of rich “fudgy” brownie with ice cream and cherry sauce for sweet-tooth satisfaction.🤙🏻 - ☞ 𝐃𝐨𝐦𝐚𝐢𝐧𝐞 𝐖𝐢𝐥𝐥𝐢𝐚𝐧 𝐅𝐞̀𝐯𝐫𝐞 𝐂𝐡𝐚𝐛𝐥𝐢𝐬 𝟐𝟎𝟏𝟖 - 𝐇𝐊$𝟏𝟔𝟎 A classic Chablis Chardonnay from Bourgogne, France; dry and acidic, and with tree fruit notes of green apple, pear, and melon.🥂 - // 𝟏𝟎% 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 𝐂𝐡𝐚𝐫𝐠𝐞 🔝 //More
其實每個都市人都有一種隱性既壞習慣，可能 你自己察覺唔到，當你發現自己原來我係咁樣既 時侯，竟然係覺得無咩問題。我用我自己做一 個例子。我對生活上無乜要求、無乜物慾。 但偏偏對味道既追求愈黎愈高，雖然作為Foodie 唔可以話係專業，但即使曾經不斷中伏， 食過好多不堪入口既餐廳。我依然唔會放棄 發掘好西比大家，係銅鑼灣呢間「Le · Rêve」 絕對係我食過最高質既法日菜，就係一份執著。👇 - 📌6 Shades of Flavour - $980/Head ▪ Amuse · Bouche - ▫ 法式餐廳一般都會以開胃菜打開前奏，今日 係兩款精緻小點，包括「甜蝦他他」、 「蕃茄芝士餅」。兩者感覺清新，賣相吸引。 - ♦️S t a r t e r - ▪ Rose · Wagyu Beef - ▫ 接下來就係重點前菜環節，第一道先試左個 「慢煮日本·和牛臀肉」先，大廚巧妙運用和牛 rump位，呢個部位食落特別滑嫩；再包住日本 水菜、洋蔥打成既mousse；旁邊灑上蘿蔔片、 黑松露，再用牛肉清湯做sauce；整體入口 濃郁惹味，唔錯。 - ▪ Le Rêve Caviar · “Secret” - (+188) ▫ 跟手再黎個神秘禮盒，原來裡面係裝住個 「魚子醬·米通慕絲」，一打開仲有煙霧效果， 仙氣十足。其實面頭一邊係米通脆脆，另一邊 就係魚子醬；連埋夾心果層既三文魚他他，同埋 最底白露荀打成既mousse；所以連埋一齊食， 口感係相當豐富，而且有種獨特既鹹鮮味，好滿足。 - ♦️M a i n - ▪ Le · Caille - ▫ 開始展開激烈既對話啦，第一道主菜「法式· 香煎鵪鶉」，用左Sake Soy Sauce做base，明顯 聞到酒香既存在；加上煙燻過既車厘茄、黑橄欖、 西蘭花蓉，成個擺盤好華麗。而食落鵪鶉肉 外脆內軟，肉質完全唔乾，火候岩岩好！ - ▪ M o r e l - ▫ 激情唔好比佢停，跟住「法式羊肚菌·帶子卷」 亦相繼上埸，大廚利用鮑魚片、北海道帶子、 椰菜連埋羊肚菌一齊包成卷物；再係面頭放上 Truffle Foam、慢煮鮑魚汁做底；成個配搭好特別， 羊肚菌食落惹味爽口，估唔到同帶子口感咁夾，好食。 - ▪ Surprise · Dish - ▫ 原來餐廳既Surprise Dish都會有唔同，今晚既 驚喜係「和牛面頰肉·意式雲吞」，雲吞當中夾雜 和牛，口感煙韌有咬口；再落左松茸湯汁，旁邊 放上白露荀、黑松露係面；鹹中帶甜，加埋 秀珍菇，濃香入味；成個層次相當突出，一秒愛上！ - ▪ K i n m e d a i - ▫ 輪到充滿日本風情畫既「煎封·金目鯛」，金目 鯛經煎香後比刺身食落鮮味更出，魚肉食落入口 即融；大廚用埋櫻花蝦做sauce，再用九層塔煮 出黎既油，香味相當震撼；當然唔少得配料萵筍、 枝豆、金菇；同埋面頭Comte Cheese Foam 令成件事更加豐富。 - ▪ Japanese · Wagyu - (+198) ▫ 當然唔少得重頭戲「慢煮宮崎縣·A5西冷和牛」， 要大讚係和牛色澤粉嫩，脂肪分佈平均；就算 係西冷位，入口亦相當軟腍，而base用左燈籠 椒整成既puree，連埋一齊食，反而加強左 果種香甜感，真係好食到想encore多次！ - ♦️D e s s e r t - ▪ Dessert · Surprise - ▪ M i g n a r d i s e s - ▫ 連最後甜品都有驚喜？前者為今晚既「白朱古力· 慕絲」，裡面咬落食到粒粒芒果軟心，口感鬆軟， 又唔會太甜；配埋薑味、九層塔雪葩、菠蘿粒， 有種減膩既感覺，唔錯；而後者精緻茶點以 「玫瑰朱古力」同埋竹炭曲奇完成今日fine dining，可以話人間天堂。 - 📎 Le · Rêve 📍銅 鑼 灣 耀 華 街 38 號 Zing! 10 樓More
法日fusion Le Rêve 餐廳以法國菜為基底，揉合日本新鮮食材，製作精緻嘅菜式。餐廳裝潢雅致，環境寬敞舒適，更設有露天位置，非常適合同朋友聚下傾下計。 最估唔到嘅係 適逢Restaurant Week造訪，喺remark打左慶祝生日 最後真係有蠟燭吹！Restaurant week嚟真心抵食！6-course都只係$398！(只需要透過 @diningcity_hong_kong 嘅app嚟book位，再用匯豐信用卡簽賬，就可以啦！做到4月11號咋，雖然遲啲都會有Winner’s Edition) HK Restaurant Week Spring 2021 3-course Lunch Set $198 (1 each from starter/2nd Course, Main & Dessert) 𝒮𝓉𝒶𝓇𝓉𝑒𝓇 ▪️𝙊𝙩𝙤𝙠𝙤𝙢𝙖𝙚 𝙏𝙤𝙛𝙪, 𝙎𝙚𝙖𝙨𝙤𝙣𝙖𝙡 𝙑𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚𝙨 𝙖𝙣𝙙 𝙋𝙤𝙣𝙯𝙪 𝙅𝙚𝙡𝙡𝙮 相當開胃嘅前菜！多款爽口蔬菜，配上柚子酸啫喱，酸酸地帶微辣。特別鍾意索滿醬汁嘅爽口蘿蔔！當中更加有豆腐同三文魚。 2𝓃𝒹 𝒞𝑜𝓊𝓇𝓈𝑒 ▪️𝙁𝙤𝙞𝙚 𝙂𝙧𝙖𝙨 𝘿𝙪𝙢𝙥𝙡𝙞𝙣𝙜, 𝙈𝙖𝙩𝙨𝙪𝙩𝙖𝙠𝙚 𝙈𝙪𝙨𝙝𝙧𝙤𝙤𝙢 一上枱已經超香！Foie Gras Dumpling浸淫喺松茸湯汁之中，面頭更有幾片鮮刨嘅黑松露片。個人幾欣賞呢嗰濃稠、香氣滿溢嘅松茸汁。Foie Gras Dumpling內餡質地有啲似絲絲嘅吞拿魚，淡淡Foie Gras嘅鹹香，餃子味道無想像中咁驚艶。 ℳ𝒶𝒾𝓃 ▪️𝘾𝙖𝙩𝙘𝙝 𝙁𝙧𝙤𝙢 𝙏𝙝𝙚 𝙎𝙚𝙖 盲鰽魚嘅魚皮煎得香脆得嚟，肉質軟嫩，毫無腥味。底下嘅泡沫用上用上法國芝士同魚骨。旁邊仲有一篤篤櫻花蝦、金菇、枝豆。估唔到充滿櫻花蝦香氣嘅金菇，又同盲鰽魚幾夾。 ▪️𝙍𝙤𝙖𝙨𝙩𝙚𝙙 𝙁𝙧𝙚𝙣𝙘𝙝 𝙎𝙥𝙧𝙞𝙣𝙜 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 經慢煮嘅雞肉。質地唔柴非常軟腍，不過個人就偏好比較有彈性個種。整個調味偏淡，唯獨底下軟滑嘅薯蓉挽回左唔少分數。 ▪️𝘽𝙧𝙖𝙞𝙨𝙚𝙙 𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝘼4 𝙒𝙖𝙜𝙮𝙪 𝘽𝙧𝙞𝙨𝙠𝙚𝙩 +$258 和牛呈粉嫩嘅紅色，望到個色澤同紋路已經流晒口水！一入口，好重油脂感。肥膏位好有彈性，不過牛味偏淡，主要以油脂香氣為主，配以甜甜地嘅醬汁，底下同樣有軟滑薯蓉。我就覺得唔洗專登加錢轉呢個都得，因為盲鰽魚都已經唔錯~ ▪️𝘼5 𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝙒𝙖𝙜𝙮𝙪 +$328 和牛望落超raw，但其實有一面經煎香，肉質好滑有彈性，無筋富牛味。連底下嘅雜菜都好岀色，爽口入味。仲可以點埋紅色嘅燈籠椒醬，甜甜地，真係好濃燈籠椒味。 𝒟𝑒𝓈𝓈𝑒𝓇𝓉 ▪️𝘿𝙚𝙨𝙨𝙚𝙧𝙩 𝙎𝙪𝙧𝙥𝙧𝙞𝙨𝙚 White chocolate mousse x ginger basil sorbet 薑同Basil嘅雪芭 都係第一次食！食落無想像中咁怪，仲幾唔錯添！薑味較為突岀，淡淡basil香氣，餘韻會有薑嘅辣味，又幾清新。配上芒果醬、菠蘿粒，意外地平衡。白朱古力慕絲 軟滑帶奶香，甜度恰到好處。整個配搭新奇有驚喜~ 整體嚟講，除左法國春雞，每款菜式味道都唔錯，精緻有層次。環境舒適，服務一流，不過3-course就真係唔係幾夠飽More
Le Reve is the best of both Japanese and French cuisine, exuding an exquisite yet relaxing fine-dining ambiance perfect for special occasions🥂 We ordered the 4 course set, which came with amuse-bouche (a free appetizer of cactus jelly) fresh homemade bread in a bag and tea/coffee ☕️🍵 with mignardises (ginger bread and chocolate cake) 😍 The waiters patiently introduced the components of each dish when served, and our 1st dish was a huge Japanese shrimp sashimi that was only 10% cooked with an edible fried head and lemony flavor 🦐, paired with mussel ice cream and a red wine plum 🍷 The 2nd dish was toro with 3 levels in fatness, topped with uni (sea urchin) 🐟 the special thing was the yuzu dressing that replaced the usual wasabi and soy sauce, which gave the sashimi a citrusy and tart flavor 🤤 We upgraded one of the mains to the A4 Kagoshima tenderloin, medium rare as recommended by the chef 🥩 it just melted in our mouths and was best paired with sea salt, compared to the truffle wagyu beef jus and black pepper 👍🏻 the beautifully presented sides included pickled carrot, asparagus, girolli mushroom and pumpkin/pea purée 😋 Our other main was juicy Iberico pork, which came with caramel pineapple dices (which went exceptionally well with the meat), a rocket apple coated in chocolate🍎, a cinnamon stick, rosemary and dry rose petals🌹 The unique dessert certainly was a work of art: the blue waves of shiso mix berries mousse had a distinctive grassy flavor that went well with the Mount Fuji sponge cake 🗻 which was surrounded by slightly sour yuzu jelly and an edible flower 🌺 Instead of wine pairing, we opted for the more innovative cocktails 🍸 the romantic soufflé came with a spoon so you could eat a bite of sweet sakura foam on top, then sip some rose liquor mixed with Hendrick’s Gin while the black spiced rum base made the smoky black magic much stronger and bitter 🍾 we could smell the smoky flavor when the waiter poured it out of the skeleton bottle 👃🏻 Overall, it was definitely an unforgettable dinner worth 💯!More
We had a 4 course lunch. It was a beautiful experience. The service was immaculate. The food was made to perfection. The owners made a leather book menu scripted with their vision and values. The food served really came up to the expectation of French technique and fresh ingridients (French X Japanese). The atmosphere was cosy and warm.More