Hong Kong: French Michelin Dining at Pierre

Blue Lobster Aiguilettes Served with Summer Cabbage and Frozen Raspberries

Blue Lobster Aiguilettes Served with Summer Cabbage and Frozen Raspberries

Pierre in Hong Kong is the famed restaurant inside the Mandarin Oriental, coming from French chef Pierre Gagnaire. Years ago, I had his six-course dinner at his restaurant in Las Vegas, Twist. It was an absolutely sublime meal and I was excited to repeat this experience at his two Michelin star restaurant in Hong Kong.

Inside Pierre

Inside Pierre

Beautiful Plate of Amuse Bouche and Bread

Beautiful Plate of Amuse Bouche and Bread

I came for an early birthday dinner celebration and partook in the seven-course summer tasting menu. The service was superb and they even gave me a menu to take home (perfect for my blog!). I apologize for the low-lighting photos. I didn’t want to disturb everyone’s meal with my camera flash going off at every course.

Pierre: First Course

First Course

Summer Tasting Menu by Pierre Gagnaire 2013

Crab meat, baby squids and cucumber coated with button mushroom jelly. Stuffed brioche with spider crab and grapefruit. Sardine infusion, olive oil sherbet.

Poached line-caught sea bass lightly salted with fresh herbs. Eggplant and coarsely chopped tomato; emulsified green bell pepper juice.

Borloti coco beans timbale thickened with velvety foie gras/green curry soup. Pan-sautéed girolle mushroom with fresh almond.

Blue lobster “aiguilettes” almost raw. Summer cabbage with parmesan/pistachio/frozen raspberry.

Roasted rump of veal flavoured with oregeno, sweet onion purée with smoked lard. Tiny artichoke poivrade, arugula and celery sticks. Minted garden peas ice cream.

Roasted goat cheese with rhubarb, elder flower jam/aged white balsamic vinegar. Fourme d’Ambert, stuffed Bergeron apricot with ricotta. Ossou-Iraty and aged Cantal, celeriac cream, Izarra granita.

Pierre Gagnaire’s grand dessert.

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