The romance of France’s gastronomical scene has long been at the forefront of Hong Kong’s restaurant industry. The numerous cultural and gastronomical cuisines boasts of a charm beyond the food; it forms true connections embraced by people wining and dining over the wine and classic bistro fare.
For one night only on Sep. 20, diners in Hong Kong have the chance to soak in the tannins and taste of true French fare at The Breizh Night four-hands dinner, joining modern French restaurant TANGRAM Bistro & Bar at AKI Hong Kong – MGallery and Sofitel Macau at Ponte 16. The six-course wine-pairing dinner is priced at HKD1,238 + 10% service charge per person.
Grown up in Brittany, Executive Chef Hubert Goussard of TANGRAM is no stranger to the grandeur of France’s storied bistros, having trained at a litany of Michelin-starred establishments across his native country. This culinary collaboration in late September is enhanced by the history that Sofitel Macau at Ponte 16 chef Yvan Collet brings to the table.
For 30 years, chef Yvan has commanded true dedication to his craft. In Macau, he imports worldly ingredients and innovates on modern French techniques to create striking French dishes. During his tenure at Sofitel Macau at Ponte 16, chef Yvan has rendered the storied Macau hotel a fixture for a classic taste of his country.
Chef Hubert and chef Yvan’s four-hands French wine dinner begins with notes of the sea and land, punctuated by a selection of canapés shared with guests. Black pudding sausage and apple compote, Breton oyster, and crab with black radish tartlet ignite emotion on the palate. Shared with a welcome drink of Grand Bellot Crémant de Bordeaux Brut NV, the blood begins flowing in anticipation of the grander flavours to follow.
The first of six courses, L’entrée froíde, the cold appetisers pairs beetroot, Breton scallop, artichoke mousse, and Cornish crab for a touch of the sea. The starter possesses an intoxicating texture of the scallop, aided by the soft crabmeat and beetroot. A glass of Domaine Weinbach Pinot Blanc Reserve 2022 is paired with this course, complementing the delicate flavours of the scallops and crab with crisp acidity and subtle fruit notes.
L’entrée chaude, the hot appetiser of the four-hands dinner, further explores France’s sea bounty with a clear crustacean broth that includes additions of shellfish and fennel for a snappy ending. The soup course pairs well with a glass of Domaine Weinbach Riesling Cuvée Théo 2021, landing on the sweeter side of the French winery’s product line. The Riesling’s crispy acidity and mineral notes will enhance the shellfish and fennel flavours of the dish.
The traditional fish course at the wine dinner, Le Poisson, sees an assortment of fish and shellfish decorate the plate with sea-salt tones. Milky flavours and snappy sour notes from the simmered monkfish, baby abalone, potato buckwheat pie, sea asparagus, and squid-ink crisp work well with the Domaine Weinbach Gewurztraminer Treilles du Loup 2022, a Burgundy of aromatic and slightly off-dry nature that complements the rich flavours of the monkfish.
Roasted Challans duck, a signature of chef Hubert’s cooking at TANGRAM, is the La Viande meat course. Tempered with open fire on the grill, the bird is met with fruity additions of cabbage, orange zest, and a sweet-and-sour jus. A pouring of palate-cleansing Domaine Weinbach Pinot Noir Clos des Capucin 2022, an excellent match for the duck dish, carrying a light to medium body and red fruit flavours that complements the rich duck meat and balances the sweet and sour jus with acidity.
The four-hands dinner course Le Prédessert features an inventive creation; the traditional Breton sablé is decorated with confit apple and an infusion of cider. Le Dessert hawks back to former generations of French cooking with a simple yet flavourful thousand-layer crepe cake topped with salted butter caramel.
Interested diners can book a table at TANGRAM here. Secure your seat before Sep. 13 to enjoy 20% off your final bill at the four-hands French dinner.
This feature is brought to Foodie in partnership with AKI Hong Kong – MGallery.
