Global Travel Media » Blog Archive » Chefs Cyril Bonnard and Marie Wucher Celebrates New Alsatian Cuisine at DUO on the Eighth

Home » Dining » Currently Reading:

Chefs Cyril Bonnard and Marie Wucher Celebrates New Alsatian Cuisine at DUO on the Eighth

February 21, 2017 Dining No Comments Email Email

Chefs Cyril Bonnard and Marie Wucher are no strangers to Brasserie on the Eighth. The couple’s visit last year successfully introduced local diners to the food of Alsace, the Northeastern French region whose culinary heritage was much overlooked in Hong Kong. This March, they are ready to come back and demonstrate their gastronomic vision on another level, presenting a pop-up dining concept “DUO on the Eighth” at Conrad Hong Kong.

German influence, hearty flavour and substantial body are some of the common traits that distinguish Alsatian cuisine from other areas in France. Born and raised in Paris, Chef Cyril’s passion for the rustic fare of Alsace was sparked by his wife and pastry chef Marie who hails from there. It has been almost a decade since they first worked together at three Michelin-starred Joël Robuchon Restaurant in Las Vegas. In 2013, the couple took over Le Parc Hotel in Obernai, Alsace, which was run by their family. The hotel restaurant has gained a great reputation within the short amount of time since they took charge and turns Chef Cyril into the ambassador of Alsatian cooking.

This time around, the two chefs will address some philosophical concepts in our dining experience, as reflected on themes such as “Him vs. Her” and “Traditional vs. Contemporary”. DUO features both timeless regional fare such as pork belly glazed with Alsatian beer, roasted choucroute and cumin seed, as well as dishes like steamed zander fish with onion and ginger dumplings and snail fricassee which speak for a refreshing outlook on the age-old cuisine.

Instead of taking a side, Chef Cyril and Marie advocate for the coexistence of old and new in the menu. Duck foie gras in two ways combines traditional terrine with winter fruit chutney and kouglof and its modern counterpart – pan seared liver alongside orange and dragees candies on one plate, as the two halves of the dish strike a harmonious balance. The meal culminates in the enchanting, double-faced Black Forest cake. The classic chocolate cake incorporating kirsch cherry and whipped cream is paired with a modern version made with dark chocolate.

Various events will take place as DUO on the Eighth runs between 3 and 12 March. There are four- and six-course set dinner menus available at HK$880* and HK$1,130* per person respectively, along with wine and DUO champagne pairings for additional charges. Multi-course set lunch, as well as brunch on Saturday and Sunday cater to patrons available in the afternoon. On 11 March, Chef Cyril and Marie will host a cooking class showcasing three signature dishes, followed by the much-loved champagne Saturday brunch priced at HK$888* per person. Specialties in the forms of tapas and confections will also be served at Pacific Bar and Cake Shop.

DUO on The Eighth by Chef Cyril and Marie

Promotion Period: 3 to 12 March 2017

Address: Level 8, Conrad Hong Kong, 88 Queensway, Pacific Place Hong Kong

Reservations: Please phone (852) 2822 8803 or visit for online reservations

Comment on this Article:

Time limit is exhausted. Please reload CAPTCHA.

Platinium Partnership


Elite Partnership Sponsors


Premier Partnership Sponsors


Official Media Event Partner


Global travel media endorses the following travel Publication