Table talk
Several chefs from Michelin-star restaurants are coming to Hong Kong in the coming weeks.
Gaetano Trovato, chef and owner of Arnolfo Ristorante in Sienna, Italy, will be at Grissini at the Grand Hyatt in Wan Chai on February 17-25. The chef's dishes are available ? la carte or on set menus that cost HK$780 plus 10 per cent for three courses or HK$1,150 for five. They include scallops with Colonnata lardo, lentils and beetroot; pea soup with burrata and red shrimp; lemon risotto with blue lobster and San Gimignano DOP saffron; pigeon breast and leg with goose liver, hazelnuts and coffee; and pineapple with coffee and salted caramel. Bookings: 2584 7722
Philippe Etchebest, of the Michelin two-star restaurant at the Hostellerie de Plaisance in Saint Emilion, Bordeaux, will be guest chef at Whisk at The Mira in Tsim Sha Tsui on February 20-25. Besides ? la carte selections, guests can order a three-course set lunch for HK$608 plus 10 per cent, a four-course meal for HK$888, or six-course dinner for HK$1,398. Etchebest's dishes include sturgeon caviar with green apple jelly, quail egg, cauliflower and celery; and steamed Atlantic lobster with spaghetti, celery, raspberry vinegar and butter-crustacean sauce. Bookings: 2315 5999
Gilles Reinhardt of the legendary Paul Bocuse Michelin three-star restaurant, L'Auberge du Pont de Collonges, will be guest chef at H One in Central from February 23 to March 2. The three-course lunch menu is HK$498 plus 10 per cent, while the five-course dinner menu (HK$2,088) includes truffle soup VGE, Rougi? foie gras with passion fruit sauce; Bresse chicken cooked in a bladder 'Mere Fillioux' (left); and Vacherin Mont Blanc. Bookings: 2805 0638
Hugo's restaurant in Tsim Sha Tsui is serving Perigord truffles until the end of the month. Guests can taste dishes of roast French quail with morels, grape and black truffle with riesling sauce; pan-fried scallops with confit pork belly, cauliflower and black truffle; grilled tenderloin rossini with foie gras, madeira and black truffle sauce; and butter-poached Boston lobster with fresh tagliolini, young leeks and black truffle (below). Bookings: 3721 7733
