Restaurant Akrame Hong Kong, helmed by talented Michelin starred Chef Akrame Benallal, joins the celebration of all things French in Hong Kong’s much-loved food and wine promotion, Le French GourMay. From 1 to 31 May, restaurant Akrame will join the festival in paying homage to the cuisine of Midi-Pyrénées, the southern region of France through a specially designed menu.
The 2015 Le French GourMay menu by restaurant Akrame is one that embodies the essence of wholesome, natural, country-style ingredients signature of Midi-Pyrénées, intermixed with Chef Akrame’s innovative cooking style.
Available at lunch and dinner, the new degustation menu comes in 3, 4 and 6 courses during lunch; while 4, 6 and 8 courses are served during dinner.
To commence the culinary journey, a Creamy Polenta with Smoked Haddock and Warm Coffee Mayonnaise is served. This is followed by Australian Mussels, Green Curry, Mustard and Coffee emulsion.
Highlights of the menu include Variation around Foie Gras, presented to whet appetites: the first of which is Poached Foie Gras with Beetroot and Xérès Vinegar Consommé, and the second is Foie Gras Royale served with Kumquat.
Akrame’s love for fruits de mer (seafood), follows with the perfectly executed Raw Lobster, Mussel and Seaweed course. In this dish, raw lobster is accompanied with mussels and seaweed, and a smoked tea broth which is poured over the dish upon presentation at the table.
A more substantial hot dish, Seabass with Fresh Herbs and Brown Buttered Chlorophyll continues to highlight the gems of the ocean. Seabass is cooked with fresh herbs, and a creatively conceptualised brown buttered chlorophyll made of spinach puree complements the dish.
Veal Quasi with Black Olive, Liquorice and Quinoa Muesli transitions the tasting menu to highlight ingredients of the earth. Tender veal is slow-cooked to 54 degrees, coated with brown quinoa muesli, and served with a lush black olive and liquorice dressing.
The finale of the savoury part of the tasting menu is marked by the creative Camembert, Beer Caramel and Cumin, showcasing the quintessentially French cheese. The rich milkiness of the camembert is balanced by the beer caramel, while cumin adds a dash of spicy flavour to each bite.
The meal closes with Desserts Trio, a trio of sweet bites which includes Vanilla Tonka Cream with Lemon and Olive Oil, Chocolate Grand Cru with Black Rice, and Almond ice cream with lemon granité.
A range of selected fine French wines are chosen to pair with the special Le French GourMay menu, which include:
- Château Bouscasse Brumaire Pacherenc du Vic Bilh 2007
- Brumont VDP Gros Manseng Sauvignon 2013
- Château Montus Blanc Pacherenc du Vic Bilh 2007
- Château Bouscasse Vieilles Vignes 2000
- Brumont IGP Manseng Doux 2012
- Château Bouscasse Frimaire Pacherenc du Vic Bilh 1996
With two Michelin stars under his belt in Paris and earning his first Michelin star in Hong Kong in October 2014 within a year of opening restaurant Akrame Hong Kong, Akrame truly represents the best of French gastronomic fare.
From 1 to 31 May 2015, restaurant Akrame’s Le French GourMay menu is priced at:
– 3-courses : HK$280; 4-courses : HK$380 and 6-courses : HK$580
– 4-courses : HK$888; 6-courses : HK$1,098; and 8-courses : HK$1,398
To celebrate Mother’s Day on 10 May 2015, Chef Akrame will introduce an indulgent course Cocoa Smoked Pigeon Breast, Green Asparagus, and Watercress mint coulis for the special day. Featuring exquisite ingredients, the savoury summer dish brings together the familiar flavours of cocoa and mint, paired in a particular manner with pigeon, green asparagus, and watercress.
For reservations, please call (852) 2528-5068 or email firstname.lastname@example.org.
restaurant Akrame Hong Kong is located at Shop B, G/F, No. 9 Ship Street, Wanchai Hong Kong. The restaurant opens from Monday to Sunday, 12:00 to 15:00 and 18:00 to 23:00.
For more information, please visit www.akrame.com.hk.