What is #Christmas without a Christmas feast? In this episode, we take you to a restaurant in #Central to sample some modern #French dishes, including tangerine scallop as appetizer, #BlackTruffle duck confit, and traditional #chestnut dessert, and delve into French innovative cuisine and culture.
Merry Christmas Christmas is just a few days away this year I’m going to see a lot of Christmas lights and take photos with Christmas trees of all sizes and of course a delicious Christmas Feast is a must I am on pottinger Street a historic place in Central also known as stone
Slabs Street it is frequently visited by tourists and often featured in films but I’m not here for some nostalgic Delicacies instead I am here for modern French cuisine isn’t that a surprise this restaurant is managed by Olivier a renowned chef from France he specializes in giving French cuisine a
New Twist by injecting Asian ways of cooking into it examples include skewes of duck comy or quis the grel or using local means to prepare Seafoods such as Stingray or scorpion Fish today Chef Benny will prepare a special Christmas Feast for us this is a Sashimi grade scallop from France first release it from the shell and rinse it with drinking water there is a black stomach sack if it bursts the scallop will be ruined now slice it sprinkle some salt pepper and olive
Oil for seasoning the sweet and sour taste helps enhance the freshness of Seafood now that the appetizer is ready what is the main dish Chef it is duck conit the most renowned dish of French cuisine it takes quite some time at a specific oil temperature to give duck meat such a tender texture the key is the flavor in its Fat Benny the dessert of a Christmas Feast is not to be missed what dessert will you make the most traditional one using Chestnut because in Winter we consume food that warms our bodies first put the cooked chestnuts into the syrup and cook until tender then add some
Cream and a homemade biscuit with some Chestnut puree on top the last step is to decorate it with fruits giving an additional layer yes it enhances the Taste finally I’m about to enjoy a French Christmas Feast the looks are Exquisite it is mouthwatering just to smell them I am digging in the scallop is very fresh the fruit with its sweet and sour taste elevates the flavor of the scallop to a new level nice the main dish today is dark
Comfy wow look at the gravy the skin is crispy with a super tender meat which has fully absorbed with the soup after the main dish now it is time for dessert there is the lovely smell of chestnut the chestnut puree is slightly sweet in taste to enjoy a French Christmas Feast
Should be a chill experience perhaps I was too impatient and took a few big bites but how can I resist the Gourmet now I have my stomach filled and can act like a lady again with a drink in hand I am enjoying a relaxing moment in the
Different areas of the restaurant it is a good choice for the holiday day season the restaurant features casual fine dining with the aim of popularizing French cuisine in Hong Kong we do not adapt too much to the local taste French cuisine is advancing with the times and has incorporated some Healthy Concepts into
It what is your forecast for the market during Christmas I am not very optimistic after all with the postco water opening many Hong kongers are eager to fly all over the world I hope that they will at least have a Christmas feast in Hong Kong before going on
Vacations in this Christmas we are finally free to share a feast with all our friends and family members whether you prefer Chinese Western Japanese Korean or Thai Cuisine the most important thing is to have a laugh together over this festive season ho ho ho