Le French May is a kind of the hot topic in Hong
Kong with French gourmets, wines, arts… In the middle May, being
invited by one of my friend who has booked a dinner in one little French bistro nested in
Central, hidden in the narrow lane.
Les Fils a Maman, quite an interesting restaurant
name, means mother’s sons. It’s not hard to figure out the owner wants to bring
homemade French gourmets and a warm and nice family environment when dining or
drinking there.
Le French May Menu, offers a special dinner Bourgaogne (a region of central France) on 15th of May with “Domaine du Chardonnay” wine tasting. Of course, you can order any other a la carte dishes, and there's no fixed set of appetizer or main course, which makes different group of people feel free to skip appetizer/ desserts/ or even main course. The special menu is written on a blackboard, totally 10 dishes including all. And you can find those famous keywords, Burgundy, Coq du vin, Beef Burgundy, Chardonnay and Bourgaogne.
Le French May Menu, offers a special dinner Bourgaogne (a region of central France) on 15th of May with “Domaine du Chardonnay” wine tasting. Of course, you can order any other a la carte dishes, and there's no fixed set of appetizer or main course, which makes different group of people feel free to skip appetizer/ desserts/ or even main course. The special menu is written on a blackboard, totally 10 dishes including all. And you can find those famous keywords, Burgundy, Coq du vin, Beef Burgundy, Chardonnay and Bourgaogne.
香港每每入到五月就會滿滿的法式元素，除了法國美食與美酒之外，法式時尚、設計與藝術也讓香港變得文藝氣息濃濃。這日正巧有位朋友book佐中環的一間法國餐廳，聽說當晚推出的也是只此一夜的法國五月大餐。
Les Fils a Maman 餐廳的名字直白又有意思，直譯過來就是“媽媽的兒子們”，如此便一點都不難估出餐廳並非易法國高級料理為賣點，相反供應的是最淳樸最家庭式的媽媽手藝。當晚的特別餐牌以法國中部地區Bourgaogne 風味配上 Chardonnay出產的葡萄酒；當然，常規餐牌也一起提供，且並非似出面特別餐牌就一定會指定2-course或3-course那樣的安排，這裡的選擇就自由得多，skip佐任何一環都沒問題。Special Menu的菜式均寫在黑板上，一共十道菜（包括甜品）。
Passing through the narrow lane, and passing
several similar little bistro, you will find this French restaurant & bar
in the bottom with a dark and red atmosphere. The entrance is so narrow to allow one person to pass. While the transparent glass window all around the restaurant gives you a good look of
inside from outside and outside from inside. Both dining and drinking space is limited, and the former one is just around the later where one of the sons stands inside and serves wines and cocktails almost all night. I really
like those up and down paintings, boards, pots and cups, cooking books
decorating the wall. Don’t think it’s a mass, actually a right position of mass
stuff can give a perfect result.
Quatre Fils- four owners has the clear working role, one for bar, two for dining area and it's hard to see the last one!? It's not like a dining place, to the contrary, it's more like a private cuisine, where old friends gather together with wines and good foods. The most impressive is, the passion of the owner, who treats every customers like old friend, talk to them so straightforward.
這個法式小酒館并不好找，穿過狹窄的小巷，路過幾間差不多模式的酒館才找到這間“黑壓壓”又“紅彤彤”的餐廳，入口挺小剛好一人入內，但其實大面積的玻璃窗早已將店內的溫暖空間透出來；就餐與Bar的空間剛好被橢圓形的調酒區隔開，最討人喜愛的是那些掛在牆上的飾物，相框、畫框、黑板、茶壺茶杯還有幾本厚厚的烹飪書，看似淩亂實則為單一的四道墻添上色彩與立體感。
餐廳中忙來忙去的有三位大男孩，猜想是媽媽的三個好兒子吧？三個人倒是分工明確，一個主張調酒區，另兩個則負責招待就餐區的食客。整個就餐環境偏暗紅色，無形中給人一種慵懶與溫暖的感覺，加之燭光搖曳，溫馨小酒館的感覺倍增，很適合一班老友來把酒暢談。
Quatre Fils- four owners has the clear working role, one for bar, two for dining area and it's hard to see the last one!? It's not like a dining place, to the contrary, it's more like a private cuisine, where old friends gather together with wines and good foods. The most impressive is, the passion of the owner, who treats every customers like old friend, talk to them so straightforward.
這個法式小酒館并不好找，穿過狹窄的小巷，路過幾間差不多模式的酒館才找到這間“黑壓壓”又“紅彤彤”的餐廳，入口挺小剛好一人入內，但其實大面積的玻璃窗早已將店內的溫暖空間透出來；就餐與Bar的空間剛好被橢圓形的調酒區隔開，最討人喜愛的是那些掛在牆上的飾物，相框、畫框、黑板、茶壺茶杯還有幾本厚厚的烹飪書，看似淩亂實則為單一的四道墻添上色彩與立體感。
餐廳中忙來忙去的有三位大男孩，猜想是媽媽的三個好兒子吧？三個人倒是分工明確，一個主張調酒區，另兩個則負責招待就餐區的食客。整個就餐環境偏暗紅色，無形中給人一種慵懶與溫暖的感覺，加之燭光搖曳，溫馨小酒館的感覺倍增，很適合一班老友來把酒暢談。
Burgundy style garlic and herbs snail quiche, baked to be a cute round quiche dressed with some herbs in plate. It smells really attractive with a mix of egg and butter; the pastry skin is crispy and thin to be several layers overlapping, those layers inside is soft like starchy. A balanced taste inside which is juicy and never let you disappointed.
Burgundy style garlic and herbs snail quiche香噴噴的端上桌，模樣不敢恭維，實在很家庭；超大一個quiche周身被層層疊疊的酥脆酥皮蓋住，餐盤周圍則圍住一圈點上不少黑醋的生菜葉，稍稍湊近，牛油與雞蛋的香味隨著陣陣的暖氣直撲過來；切開更是熱氣直冒，靠裡層的酥皮吸收了熱氣與水氣變得軟軟韌韌，口感略帶彈性，底下則吃到一層厚厚的燉蛋底，鮮咸味濃配上點點蒜香。
Eggs meurette with salmon and crispy mesclun, poached egg and salmon dressed with fresh salad herbs. "Mesclun is a salad mix of assorted small, young salad leaves which originated in Provence, France"- Wiki. Egg meurette, another traditional French cuisine, which is poached egg in a red wine sauce; for me, it's not strong alcohol tasting but you do feel a little different flavor besides the so fresh taste of egg which is al dente to form but soft. Salmon is not outstanding while overall is a recommended salad, with special flavored sauce and a lot fresh vegetables.
水煮蛋配煙三文魚沙律，嫩嫩的水煮蛋蛋黃剛好凝結，切開並不會流黃，蛋香濃郁的蛋黃口感綿軟濕潤又有些小彈性，一點不熟流心蛋；切脆的沙律菜配上小番茄，新鮮爽脆在配上以紅酒調製的特色醬汁，清新開胃。
水煮蛋配煙三文魚沙律，嫩嫩的水煮蛋蛋黃剛好凝結，切開並不會流黃，蛋香濃郁的蛋黃口感綿軟濕潤又有些小彈性，一點不熟流心蛋；切脆的沙律菜配上小番茄，新鮮爽脆在配上以紅酒調製的特色醬汁，清新開胃。
Coq du vin, chicken cooked with wine, mushrooms, garlic and tomato. Main course need some time to be prepared, and you will have a pot of chicken drumstick with a little skin. Those semi-melted tomato is as big as chicken drumsticks, while I prefer tomato much more, coz the texture is super soft, just molten in the mouth and it absorbs as much sauce as possible to be super tasty. On the other hand, chicken is a little overcooked, thus it's less tasty and tastes a little dry and rough.
白酒燉雞煲以雞錘、白酒、蘑菇、香蒜與土豆燜煮而成，作為一道主菜烹調的時間不短，不過慢工出細活，雞錘燜的入味十分；整個雞煲收汁剛剛好，連著些雞皮的雞錘不會滑膩膩，只可惜似乎有些over cook 雞肉鞋口；相比較，我更喜歡雞煲內的燉土豆多一些，土豆燜煮的酥軟卻依然保持住完整的形態，口感更不用說，吸收了滿滿的湯汁，雞汁配上香草與香蒜的，最簡單不過的組合總是能給人帶來驚喜。
Blackcurrant and white choc 2 layer mousse, dessert is always the main role for girls and this night we have berry and white chocolate mousse decorated with mint leaves. It's a dessert for two, personally, for its really not small size. The look is impressive with those snow-like white chocolates on the top. The first layer is mixed with berries to be purple color, and tastes 50-50 sour and sweet, very fresh and of course, very berry! Then comes to the super sweet white chocolate mousse, which has a smooth and scattered texture molten in the mouth slowly but a strong pure white chocolate flavor from the beginning to the end! Love it so much and must try!
黑加侖子白朱古力雙層慕斯，作為不可少的甜品，既有賣相也有內涵。以白朱古力碎點綴的慕斯杯，大大杯絕對夠兩人分享；上層慕斯由黑加侖子與白朱古力混合製成，香甜中以新鮮黑加侖子的口味更為突出些，第一口會讓人覺得酸的緊要，接著便愛上那種好似食緊鮮果的酸味；下層的純白朱古力慕斯則甜得很多，口感比較輕盈鬆散，但質地細緻均勻，于口中緩緩化開，白朱古力的香甜更是止不住挑戰味蕾對於“甜”的承受度！
Rose Blanc, Sparkling and Red Wine, narrowly forget to write the wine part! Rose Blanc is from regular wine list, which caters woman who prefer sweet ones, but I really like it for the floral sweet and tastes similar to sparkling which is right for kicking off the night.
There's no never-ending dinner, either that night. While the special gift of rainbow-color soft candy is really a good way to say Salut!
是夜的特色餐牌配埋兩款酒，略帶果酸味的香檳配埋前菜，去到主菜時便有入口溫潤同樣有些果漿口味的紅酒相襯，但其實我更喜歡等朋友時從酒牌上單點的Rose Blanc，口味近似香檳，以玫瑰最為主調，最適合女生，當然也適合點亮精彩一夜！
天下無不散之筵席，即使是那晚也不例外，不過最後的最後有靚仔老闆送上一大罐彩虹色的橡皮果汁軟糖，這樣的結尾也滿足！
Les Fils a Maman
Website: http://www.lesfilsamaman.hk/ (recommend to read, interesting!)
Address: LG/F 75 Hollywood Road, Central, Hong Kong
Tel: 2871 0045
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