L’Ossetra Tsar Imperial Petrossian.
Source:
https://scmp.com/magazines/100-top-tables/article/3074226/chef-olivier-elzers-lenvol-where-french-dining-becomes 100 Top Tables
Chef Olivier Elzer’s L’Envol: where French dining becomes a fine art
- Pan-fried Brittany turbot with Morteau sausage and Jerusalem artichoke and yellow rice wine are all done in style
The 64-seat dining room is spread across two salons. Photos: handouts
L’Envol offers contemporary French fine dining by chef Olivier Elzer. The 64-seat dining room is arranged across two salons filled with natural light and divided by a floor-to-ceiling stone and glass screen. At the screen’s centre is hand-painted silk with splashes of gold expressing the artistry of the cuisine. The luxurious interior evokes images of glamorous Parisian dining. Banquette-style seats around white-clothed tables overlook an open kitchen.
The seasonal menu includes signatures such as pan-fried Brittany turbot with Morteau sausage, Jerusalem artichoke and yellow rice wine, and razor clams “à la marinière” with pressed Maison Nordique caviar cream.
Contact details
3/F, The St. Regis Hong Kong, One Harbour Drive, Wan Chai
2138 6818
Daily: noon-2.30pm, 6.30pm-10.30pm
Signature dishes
Hokkaido sea urchin box
Razor clams ‘à la marinière’
Pan-fried Brittany turbot
See more of 100 Top Tables 2020 here