PIERRE RESTAURANT HONG KONG HAS SPECIAL HOLIDAYS MENUS

By: Christian Stan

The perfect fusion of Paris passion and Hong Kong chic, this stunning two-Michelin starred restaurant, situated on the 25th floor at Mandarin Oriental Hotel, is Pierre Gagnaire’s pied a terre in Hong Kong. For the upcoming winter holidays Pierre Hong Kong has special menus.

With a culinary team led by Pierre Gagnaire’s protégé, Jean Denis Le Bras, diners can expect creative interpretations of classic dishes with seductive flavors that are truly worthy of their two Michelin-stars.

A vision of contemporary luxury, Pierre’s décor incorporates luxurious fabrics in a mixture of charcoal, cherry, blue and black highlighted with silver and crystal. Floor-to-ceiling windows offer views over the Victoria Harbor while the central chandelier changes color to suit the mood. Atmospheric, dramatic and very chic, it’s the perfect setting in which to enjoy phenomenal cuisine.

Pierre Gagnaire, who visits the restaurant three times a year, is a wizard of innovative French gastronomy, and one of the most original and artistic chefs in the world today. Although his food is often described as ‘modern French’, his style is deeply rooted in the French cooking tradition which results in dishes that are exquisitely presented while being both easy to understand and unpretentious.

Pierre Restaurant Hong Kong has special holiday’s menus, if you want to dine here on Christmas Eve, to have brunch on the Christmas Day or to welcome the New Year in style.

The Christmas Eve Menu consists in a six course menu at the price of HKD2,898 per person and the New Year’s Eve Menu is more elaborate and costs HKD4,888 per person.

At the Christmas Dinner guests will enjoy goose foie gras terrine in a brioche bread;  grilled corolla of scallop, Brussels sprout, sea urchin bisque; roasted langoustine with hazelnut butter, yellow/green mango; pomelo with white balsamic vinegar; “marguerite” potato; roasted medallion of venison with juniper berries, veil of Colonnata lard;  red currant marmalade, sauerkraut cream, chestnut flakes;  jugged venison, aged apple brandy ice-cream, frosted grape;  Mont d’Or cheese mousse line, meringue and white pepper; white truffle toast and Pierre Gagnaire’s grand dessert.

At The New Year’s Eve dinner the menu is more elaborate but the highlights are sea urchin with aged malt, stuffed cabbage, cepe mushrooms and thin slice of grilled lard; wild duck salami, red cabbage marmalade with blackcurrant or truffled brie cheese, iced chicken consommé flavored with Banyuls and shaved chestnut.