The beginnings of Tête de veau (image credit La Terrasse)

La Terrasse
G/F, No.19 Old Bailey Street, Mid-levels, Central, Hong Kong
(852) 2147 2225
Email: info@laterrasse-soho.com
Credit Cards: Yes
Lunch:
12:00pm to 2:30pm
Monday to Friday
Dinner:
6:30pm to 10:30pm
Monday to Thursday
6:30 to 11:00pm
Friday & Saturday
Closed on Sunday

La Terrasse is strictly French and I love it! The menu created by Chef Rene-Etienne Bedu is à la française to the core and unwavering. Even though service can be good at times it also can be a bit brash, but with the likes of Tête de veau with sauce gribiche appearing as one of the specials, so difficult to find in Asia, how can I resist? I also adore sitting in the charming terrace in the rear of this casual bistro in Soho for lunch. The menu:

Entree


Red Tuna Tartare  $118

Cauliflower Cream Soup $85

Smoked Herring with Asparagus $118

Tomato & Buffalo Mozzarella $118

Pan-fried Scallops with Morel Mushrooms $138

Baked Escargots with Garlic & Parsley in shell  $138

Pan-fried Foie Gras with green Apple & Calvados sauce $185

Chef Rene’s Duck liver Terrine  with fig Preserve $175

Main

Dover Sole Meuniere $228

Grilled Pepper crusted Red Tuna $228

Sauteed King Prawn. Tomato & Piment Despelette  $278

Seabass Fillet ‘Provencale’ with Black Truffle Risotto  $238

Ningaloo Wagyu Sirloin (Australia) with Shallot Confit  $268

Lamb Fillet with Ratatouille & Creamy garlic Sauce  $238

Challans Free Range Chicken with butter lemon sauce $228

Premium Australian Sirloin Steak with Pepper sauce $248

Traditional French Duck Leg Confit  $228

+ daily specials

Cheese

Assiette de Fromage $98
French cheese platter

Dessert

Floating Island $78

Warm chocolate Moelleux with tonka bean $89

Vanilla Bourbon Crème brûlée $75

Fine Apple & Almond tart $89

Trio de chef  $98

Dark Chocolate Mousse  $65

+ 10% Service Charge

Pousse Cafe Restaurant, Tel. 0859-32-6688 is located on the second floor with a separate entrance up a stairway from the street. It has been proven to me to be consistently good over a long period of time, and is run by Mr. Kanyou Tsubokura, the same manager/chef that has been there for years. The restaurant focuses mainly on French bistro cooking, with the occasional Italian dish, to give a bit of diversification.  It is a comfortable place with a good view of the tree lined street below. On this latest visit the tuna was very good along with the tomato salad, pork belly and the outstanding potato crusted snapper with fresh basil leaves.

A well made Vichyssoise was a good choice for a summer lunch

tuna sashimi with wasabi and ponsu sauce

Tomato salad with oil and sesame seeds

Marinated tuna with tapenade

Pork belly sandwiched between zucchini slices

Snapper with basil in shredded potato crust

Panna Cotta

Road B
820 Olowalu Village (Honoapi’ilani Hwy.) Map
Lahaina, HI 96761
808-661-3843
Lunch Daily 11:30am-2:30pm
Dinner Daily 5:30pm-8:30pm
Credit Cards: All Major
Expensive

Chez Paul has been popular since before I first visited Maui in 1972, and excellence is assured due to the skills of Patrick Callarec as the chef-owner, who worked for various Ritz-Carlton Hotels before coming to Hawaii to work as chef for the Kapalua Maui, and eventually opening Chez Paul. A few highlights of the menu follow:
Chilled fennel-and-potato soup,Les Aubergines Et Tomates Du Pays Roties Au Four Et Herbes De Provence
Oven roasted eggplant and olowalu tomatoes with provence herbs.
Bloc De Foie Gras De Canard Imported duck liver terrine, accompanied with toasted brioche.
Caviar De Beluga Sur Glace Vive One once beluga caviar served on ice with classic garnishes.$95
Cappuccino De Bisque De Homard Au Cognac Cappuccino of lobster bisque with cognac.
Poisson Des Isle Au Champagne
Chez Paul’s classic preparation of fresh island fish poached in champagne with leeks and capers.
Les Belles Tomates D’Olowalu Au Basilic
Slices of fresh village tomatoes with a basil shallot vinaigrette.
Tournedos Aux Trois Poivres Sautéed prime cut of filet mignon with a green, pink and black peppercorn brandy cream sauce.
Roast venison in season.
The wine list is predominantly French – Thank you – and well chosen selections.