Hong Kong, China – 17 May 2017 – The time to indulge in all things French returns. Having explored the many facets of the French cuisine, Brasserie on the Eighth at Conrad Hong Kong will present pop-up “Starry Night on the Eighth”, featuring prolific chefs Stéphane Gaborieau and Georges Paccard during Le French GourMay 2017. Each leading a Michelin-starred restaurant in France, the two culinary masters will serve a “four-hands” degustation dinner that showcases the best of the country’s south-eastern region. Pairings with Perrier-Jouët Champagne specially sourced by the hotel’s sommeliers add to a memorable experience found only in the most refined French eateries.
Chef Stéphane’s kitchen at Le Pergolèse, Paris is decorated with accolades. Not only has the restaurant achieved one-star status at the Michelin Guide, he also won the title of Un des Meilleurs Ouvriers de France (MOF), an award to the greatest French craftsmen through a competition held every four years. At the avant-
garde of French cooking, his dishes reinvent the food of south-eastern France with delicate Japanese touches.
Similarly, chef Georges champions the provincial fare. His bond to the latter comes naturally, being born to a family of local butchers and bakers. His long-standing, one Michelin-starred restaurant La Ciboulette makes the most of its location in Annecy, painting a vivid picture of the Rhône-Alps region.
The degustation menu drafted by the chefs highlights quality seasonal ingredients and a nuanced flavour profile. Among the most anticipated is pan-fried boneless Dover sole stuffed with mushrooms, the MOF-winning dish by chef Stéphane. Foie gras ravioli with green asparagus encapsulates the spirit of spring. The vibrant colours, the marriage of melty duck liver and fresh asparagus make for a truly multi-sensory delight. Soft-textured pistachio moelleux, combined with raspberry and pure chocolate ice cream, leaves a lingering impression on diners upon departure with its rich nutty notes.
“Starry Night on the Eighth” will take place between 21 and 28 May. The five- and six-course degustation dinner prepared by chefs Stéphane and Georges will be available for HK$1,080 and HK$1,388 respectively (pan-fried boneless Dover sole costs an additional HK$380). Alternatively, guests can sample chef creations a-la-carte menu, or a special “six-hands” dinner – the first time of the hotel – on 24 May with chef Daniel from Brasserie on the Eighth joining the duo to prepare a five-course feast, with wine pairings from six famous regions of France.
The French chefs’ creations can also be found in the set lunch service, brunches on Saturday and Sunday during the promotion week. Besides that, guests are invited to embark on a Michelin-starred cooking journey on 27 May, in which they will learn to cook the signature dishes of both chefs. Priced at HK$888* per person, the exciting class also includes a breakfast break, a Saturday Brunch with chance to sampling the demonstrated creations, an official certificate and recipes.