La Table de Patrick's escargot with confit red cabbage.

French festival brings flavours of Alsace to Hong Kong restaurants, with wines to match

Epure serves up roast cod with juniper berries, La Table de Patrick offers a four-course set menu of dishes from the region, and Ozone features Alsatian flat bread with toppings that include camembert with tuna belly

Susan Jung

Published: 1:13pm, 3 May 2016

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In celebration of Le French GourMay, the annual festival dedicated to French cuisine, several restaurants around town are serving special dishes focusing on Alsace, which can be paired with the wines of that region.

All about Alsace wines - grapes, oak, names and what makes them special

Epure's seared duck foie gras with crushed hazelnuts and almonds, and black pepper and sylvaner wine vinaigrette.

At Epure in Tsim Sha Tsui, the dishes, available a la carte and in a five-course tasting menu (HK$1,128 plus 10 per cent) include seared duck foie gras with crushed hazelnuts and almonds, and black pepper and sylvaner wine vinaigrette; roast cod with cabbage, juniper berries and riesling butter sauce; slow-cooked beef cheek with boulangere potatoes, onion and pinot gris jus; and cinnamon and almond tart with plum compote and raspberry sorbet. Bookings: 3185 8338.

Epure's roast cod with cabbage, juniper berries and riesling butter sauce.

At La Table de Patrick in Central, the Alsace dishes are served on a four-course set menu for HK$598 plus 10 per cent. They include escargot with confit red cabbage; braised pork cheek with morels and riesling sauce; and Alsace-style rhubarb and apple tart with gingerbread ice cream. Bookings: 2541 1401.

La Table de Patrick's braised pork cheek with morels and riesling sauce.

The Mandarin Oriental in Central is serving dishes from Alsace at Pierre and Cafe Causette. Pierre’s set menu (HK$958 plus 10 per cent for three courses and HK$1,588 for five) includes chantilly of foie gras from Alsace with gewurztraminer jelly and crisp cabbage salad with horseradish; and Haeberlin brothers frog mousseline with watercress soup. Bookings: 2825 4001. At Cafe Causette (tel: 2825 4005) the a la carte selection includes snails cooked in riesling; tarte flambee; and tarte a l’alsacienne.

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Plat du Jour’s selection of Alsace dishes include choucroute garnie; coq au riesling; and eau de vie poached pears with creme fraiche and granola. Bookings: 2715 0511 (Admiralty) and 2789 4200 (Quarry Bay).

At the Ritz-Carlton in the ICC, Ozone is featuring Alsatian flammekueche (yeasted flat bread) with toppings that include smoked pork belly with caramelised onions; Nutella; and camembert with tuna belly and tarragon, while at Cafe 103, Alsatian dishes are served on the buffet. The Saturday and Sunday lunch buffet is HK$590 plus 10 per cent (HK$788 with free-flow wine, orange juice and soft drinks); and HK$378 for children three to 12). The nightly dinner buffet is HK$828 plus 10 per cent (HK$538 for children three to 12). Bookings for both outlets on 2263 2270.

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