Michelin-starred chef Pierre Gagnaire will be at his namesake Pierre restaurant at the Mandarin Oriental in Central from April 24 to May 1. Gagnaire's dishes will be available as an eight-course tasting menu served for lunch or dinner for HK$1,688 plus 10 per cent. On the menu are dishes of Bordelaise-style lamprey with velvety spinach soup and lardons; Bazas beef with Bordelaise-style chopped cepe mushrooms, beetroot soup and horseradish; and sauternes jelly with aged Comte and white chocolate pearls. Bookings: 2825 4001 Jean Trimbach from Maison Trimbach in Alsace, France, will host a dinner on April 23 at Nobu restaurant at the InterContinental in Tsim Sha Tsui. The menu includes king crab tempura with amazu ponzu, paired with the Maison Trimbach Riesling Clos Ste Hune 2005; grilled chicken with wasabi pepper sauce with the winery's Pinot Noir Reserve 2009; and vanilla tamago creme with the Gew?rztraminer Vendanges Tardives 2003. The dinner is HK$1,388 plus 10 per cent. Bookings: 2313 2323 On April 27, T'ang Court at The Langham hotel in Tsim Sha Tsui will have a dinner featuring Alfred Gratien champagnes. The dinner includes baked fresh lobster with mozzarella cheese and garlic with the Alfred Gratien Cuvee Brut Classique 1999 (left); pan-fried diced rib eye with golden-fried garlic and fried spare ribs with mayonnaise with the winery's Cuvee Paradis Rose Brut NV; and stewed noodles with fish maw and abalone sauce with the Cuvee Paradis Brut 2005. The dinner is HK$1,888 plus 10 per cent. Bookings: 2132 7898 Nicholini's at the Conrad hotel in Admiralty is featuring seasonal white asparagus throughout the month. The ? la carte selection has dishes of risotto with white asparagus, marjoram and white wine (above); pan-roasted umbrine with white asparagus and poached organic egg; and glazed cake with Earl Grey and Ceylon milk tea, milk chocolate tea mousse and white asparagus ice cream. Bookings: 2521 3838 ext. 8920
