Conrad Hong Kong, a renowned 5-star hotel conveniently located on top of the luxurious Pacific Place in Admiralty, brings fine-dining lovers exquisite gastronomic events. These events always turn on the spotlights on Conrad Hong Kong. Recently, Conrad Hong Kong once again effortlessly switched on the spotlight through a gastronomic event, Starry Night on the Eighth, featuring two prolific one-Michelin-starred chefs Stéphane Gaborieau and Georges Paccard during Le French GourMay 2017 at Brasserie on the Eighth. The two master chefs served a 4-hand degustation dinner, which showcased the best of south-eastern French cuisine. Gourmet International, at the invitation of Conrad Hong Kong, experienced a memorable dining experience at Brasserie on the Eighth and chatted with the master chefs before the dinner.
One-Michelin-starred chefs Stéphane Gaborieau and Georges Paccard:
Chefs Stéphane Gaborieau and Georges Paccard have known each other for 35 years. When they first met, Chef Stéphane was a commis chef in the kitchen under the stewardship of Chef Georges in Hotel du Palais. The friendship between Chefs Stéphane Gaborieau and Georges Paccard cast brilliant magic on the experience of their cuisine.
Meeting One-Michelin-Starred Chefs Stéphane Gaborieau and Georges Paccard on our YouTube channel:
‘Starry Night on the Eighth’ Exclusive Dinner by One-Michelin-Starred Chefs Stéphane Gaborieau and Georges Paccard
On 25 May 2017, Gourmet International team experienced the exclusive dinner at Brasserie the Eighth. It was an eight-course wine dinner featuring the best dishes of Chef Stéphane Gaborieau and Georges Paccard, including the winning dish for the Meilleur Ouvrier de France 2004 by Chef Stéphane – Pan-fried boneless Dover sole stuffed with mushrooms.
(1) Smoked Royal Sea Bream Fillets I Pear Crackers I Wasabi Beet Vinaigrette
To enjoy this dish, first, break the thin blue cheese crisp. Then eat each piece of pear cracker with the sea bream fillets with pieces of blue cheese cracker and some wasabi beet vinaigrette. It was a very refreshing starter with a light and clean mouthfeel.
(2) Artichoke Veloute I Hazelnut I Poached Egg I Foie Gras I Sea Salt
The veloute was thickened by the egg yolks oozing out from the poached egg when breaking it. Foie gras played its pivotal role in enhancing the overall taste of the dish, making this dish both aromatic and scrumptious.
(3) Foie Gras Ravioli with Green Asparagus I Asparagus Mousseline I Truffle Bordelaise Sauce
I highly recommend you to savour each whole piece of raviolo in one bite. Let the aroma of truffle bordelaise sauce and Foie gras enjoy the playground of your palate, I am sure your taste buds will respond with a sense of satisfaction.
(4) Pave Salmon I Sorrel Sauce I Vegetable Spaghetti
It was a very simple dish but full of natural flavours. The vegetable spaghetti added an extra layer of texture and flavour to the fresh harvest from the ocean. The best way to enjoy this dish is to spoon up a bit of salmon with some vegetable and sorrel sauce; then appreciate the magic of matching tastes of each ingredient on the taste buds.
(5) Pan-Fried Boneless Dover Sole Stuffed with Mushrooms (Winning dish for the Meilleur Ouvrier de France 2004)
When this dish was served, it looked so ordinary. No decoration and beautiful plating. There was just a piece of fish on a white plate. The mushrooms were not even visible. Once it was cut in half, the fish swelled and oozed out aromatic mushrooms. How Chef Stéphane made this dish is a mystery to me, all I know is the taste of it! The Dover sole, even after baking, still tasted smooth with a delicate texture. The mushrooms inside complemented the fish with an extra layer of umami taste!
(6) Pan-Fried Veal Tenderloin I Pineapple I Green Asparagus I Sage
This veal tenderloin melted in my mouth. It was the kind of main dish that I always love – powerful in taste, impressive in texture, and delightful on taste buds.
(7) Pistachio Moelleux I Raspberry I Pure Chocolate Ice-cream
It was an amazing dessert by Chef Georges. Even I am not fond of dessert, this dessert did leave an enjoyable memory to me. Layers of pistachio moelleux and thin slices of dark chocolate got along so perfectly well with the fresh raspberry. It was a flawless marriage of the all the ingredients. For sweet lovers, you will definitely regard this dessert as your eternal lover after enjoying it.
Watch our dining experience:
Who in Gourmet International team reviewed the ‘Starry Night on the Eighth’ Exclusive Dinner at Conrad Hong Kong?
Chelsea Chan ~ A food lover, golfer, fun lover, and adventurer Chelsea was born in Hong Kong and is a genuine food lover. Her palate is especially sharp on Cantonese food, delicacies from Hong Kong and meat (especially beef, chicken and lamb). She is able to taste how the food is cooked and prepared. Besides, she is also a pro buffet gourmet because of her unlimited appetite. When she says ‘too sweet’, it may not be sweet for you as her preference for chocolate is 72++ dark chocolate.
Neng Srichaisak ~ A pro golfer, travel lover and photographer Neng was born in Bangkok and is an enthusiastic photographer. Ever since joining the Gourmet Bangkok Team, he has developed an intense interest in food and food photography. He is good at searching the best angle for a dish. He likes spicy food and is able to tell the exotic spices used in Asian cuisine. He also acts as the Thai-Cantonese interpreter for Chelsea when reviewing restaurants in Bangkok. As he is a pro golfer, he reviews all golf courses for Gourmet International Team.
Where is Conrad Hong Kong?
Brasserie on the Eighth
Conrad Hong Kong
Address: One Pacific Place, 88 Queensway, Admiralty, Hong Kong
Phone: +852 2521 3838