The annual French May is here! In addition to art events, everyone can also participate in the food-focused French GourMay. This year’s theme for French GourMay is “Rhône” Romantic Bistronomy, focusing on the famous wine region of Côtes du Rhône in France and the culture of bistros.
Hugo’s restaurant at the renowned Kowloon Shangri-La in the city, under the leadership of Assistant Executive Chef Mr. Eric Taluy, presents a four-course dinner menu featuring French May cuisine, paired with selected Côtes du Rhône wines, allowing customers to savor the taste of French cuisine.
The first course is “Lyon” style sausage, where the soft French sausage is Lyon’s French recipe. The entire sausage is first coated with crushed pistachios, then baked in a French soft bun, paired with Saint Joseph Silice, Domaine Coursodon, Rhone France 2019; the second course is “Lyonnaise” style poached egg, a recipe created by the French chef Paul Bocuse, a dish from a French bistro, poached free-range egg with red wine sauce, accompanied by seasonal vegetables, parsley, bacon, and crispy croutons. This dish is paired with Crozes Hermitage Les Jalets, Paul Jaboulet Aine, Rhône France 2018.
As for the main course, there are two choices available. Guests can choose the “Célestine” style roasted chicken, with French roasted chicken breast accompanied by fresh mushrooms and tender baby carrots, served with creamed potatoes. The chef will also drizzle chicken jus on the dish at the table. This main course pairs well with Chauteauneuf-du-Pape, Chateau de Beaucastel, Rhône France 2016. Another main course is the “Grenoble” style trout, featuring pan-seared French rainbow trout fillet with seasonal vegetables, crispy bread, watercress, and lemon. This dish is inspired by a French bistro in Grenoble, in the Rhône region. It is also served with creamed potatoes and pairs well with Côte Rôtie Les Jumelles, Paul Jaboulet Aine, Rhône France 2017.
The highlight dessert is the “Rhône” style raspberry almond tart, this Lyon specialty nut sugar pie is filled with half French cream and half raspberry almond filling, the pink color on the dessert comes from Lyon’s pink sugar-coated almonds, the pie has a soft and slightly crispy texture, topped with homemade cheesecake ice cream, paired with Muscat de Beaumes-de-Venise, Le Chant des Griolles, Rhône France 2019, making it the perfect complement to dinner.
Hugo’s Restaurant French May Gourmet Dinner Menu is available from now until June 30th, priced at $1,250 per person; guests can also add a wine pairing for $680 per person, all prices are subject to a service charge.
