Address: Shop 308, 3/F, Phase 2, Lee Garden, 2-38 Yun Ping Road, Causeway Bay 銅鑼灣恩平道2-38號利園二期三樓308號舖
Telephone: 2505 6228
When it comes to French cuisine, I am definitely not easy to please. After all, I have spent many evenings scouting for the best French restaurants across the globe. Despite my pickiness, however, newly opened Seasons by Olivier E. manages to instantly become one of my favourite French restaurants in town.
Avoiding the pretension of French fine dining establishments, the interior of Seasons is relaxed and inviting, yet also elegant and refined. Divided into 4 areas, each inspired by a season, the grey-and-green toned dining room is spacious and homely, touched with a marble counter, plush chairs and fine dark wood tables.
Helmed by chef Olivier Elzer, formerly the head chef at Pierre and L’Atelier de Joël Robuchon, the carefully designed menu offers French cuisine, delicately combined with some of the finest Asian seasonal ingredients.
Lunch sets start at $288 for 3 courses, and dinner sets at $888 for 4 courses, and à la carte dishes are also available.
(1) The beautifully arranged bread basket only comes with 2 pieces of bread for each person, which I find a bit ungenerous at first, but am glad about it on hindsight as our dishes are rather filling.
(2) The first course, escargots fricasse with tomato and pastis sauce, arrives. The escargots are beyond reproach, and boast a velvety texture and an unforgettably delicious flavour. The rich sauce complements the escargots and does not overwhelm.
(3) The 63° poached egg with white ham and Jerusalem artichoke tastes egg-cellent! The artichoke cream is mild but comforting, and there is an appropriate amount of crunchiness in the dish to help break up the creaminess.
(4) Burgers are always welcome in my life, and The Cauesar burger, served with baby lettuce and French fries, does not disappoint.The beef patty is pink-middled and tender, and has an incredible natural beef flavour. A piece of ham in the burger enhances its deliciousness, and the French fries are moreish.
(5) The Obsiblue prawn with venere rice is recommended by the waiter, so we give it a try. The presentation is commendable, and the wholegrain venere rice is plumped up with flavours and offers a fantastic bite. The prawns are delicately fried until very crispy, but I find them a tad over-seasoned.
(6) For desserts, our apricot nougat parfait is complete deliciousness. The nougat is light with just the perfect level of sweetness, and the small dessert shows off a range of textures and flavours.
(7) The tart au chocolate with cherry sorbet has a rich and refined cocoa taste, and the cherry sorbet is smooth and refreshing.
(8) Just like I always do, the meal is rounded up with a hot latte.
We find our meal at Seasons an utterly enjoyable experience. With delectable food, confident and attentive service and more than comfortable decor, this new eatery is destined for success.