Fleur de Sel

I’d like to start by sharing a bit of trivia: fleur de sel (literally “flower of salt” in French) is a hand-harvested sea salt. Due to its relative scarcity and its labor-intensive production, it’s one of the most expensive salts.

Right now, I’m ever-so-slightly obsessed with the name. It sounds so poetic and rolls off the tongue in such a satisfying way. And we’re talking about salt here. Well, that’s the French for you.

Fleur de Sel is also the name of a French restaurant located in Causeway Bay. They specialise in crêpes, both savoury and sweet. No word on whether they use their expensive namesake in the making of the crêpes.

20150512 Cider

We decided to be indulgent (it’s date night after all!) and each had a cider. I had the cidre doux (sweet cider) while Edwin had the cidre de poire (pear cider). Both tasted great, but to be honest, I felt a little cheated by the quantity. We’ll get a bottle next time!

20150512 Escargots

Undaunted by last week’s snail disaster, we went with escargots for our starter again. Thankfully, it paid off this time! The garden critters were doused in herbs and butter, and there were folded crêpes in place of the usual bread (a cute little touch) to soak up all that deliciousness!

20150512 Foie Gras

Foie gras poêlé, chutney d’oignons aux pommes // Pan-seared foie gras, apple and onion chutney. Of all the ways to savour this delicacy, this has got to be my all-time favourite. My only gripe? C’est trop petit. Definitely not enough for two to share!

20150512 Chicken

Edwin’s main – “La Paysanne” – with chicken, cheese, and spiced tomatoes.

20150512 Galette of the Week

I had the “Galette of the Week”, which featured Emmental cheese, egg, bacon and onions.

These were two of the best crêpes we’ve had so far. Don’t get too excited though, we haven’t tried that many to begin with. Towards the end, however, we had our fill of crêpes and decided to go elsewhere for dessert. I’m definitely planning to return to try their dessert crêpes!

20150512 Lab Made

Hong Kong-style egg yolk custard bun-flavoured nitrogen ice-cream from Lab Made. Whew that’s quite a mouthful! It was interesting to say the least. There were bits of egg yolk, and it tasted rather savoury, not like a dessert at all. Maybe I’ll try the other flavours next time.

At this point, I’m getting quite excited because ice-cream season is upon us! Hey, maybe June could be all about frozen treats. 😉

Fleur de Sel
Flat 2J, Po Foo Building, 1 Foo Ming Street
Causeway Bay, Hong Kong
Tel: 2805 6678
Lab Made Cafe
Shop B, G/F, Soundview Plaza 2 – Midtown, 1-29 Tang Lung Street
Causeway Bay, Hong Kong
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