Wednesday, February 24, 2010

Pierre - ♕♕♕♕♕

Michelin 2 Stars

The Hong Kong branch of the famous Pierre Gagnaire’s Avant Garde style French restaurant, the whole set up here is as close as it gets to the real deal. Using mostly fresh Imported French products from butter to food ingredients to their Bernard Antony cheese, the basic structuring reminds you of a true French Haute Cuisine restaurant and has resemblance to the locally 3 Star Caprice in comparison.

Inside Pierre of Hong Kong

Bread Basket with French Bretagne Butter
Onion Sourdough, Mini Baguette, Onion Bread.. 8/10

Bread Crisps, Melba, Parmesan Cheese Shortbread & Croquants, Puy Lentils with Blue Cheese Spread, Pierre's Signature Bread Dip I actually won't mind if these were slightly more like Amuse Bouche.. 7/10

2 x French Red Wines At 175ml,
these are slightly larger than the norm.
Sommelier splits them into 2 glasses for us.. nice touch

Spinach Salad -
Smoked Duck Roll with Black Rice, Apple on Crisp Biscotti
Pretty good starter salad and loved the overall composition.. 9/10


Bouillaisse Jelly -
with Soubrossade Ice Cream, accompanying potatoes and
French sausage bits, Bouillaisse jelly fairly strong..

Nicoise Toast as Side With Parmesan, Crisp Bacon,
Romaine Lettuce and Anchovies - 7/10

Pan-Fried Duck Foie Gras -
Cherry, Lin Chi Enoki or more Shimeji Mushrooms and Celery.
A little misleading with the lin-chi namesake,
Foie was grilled to perfection and sauce was lovely.. 7/10

Toast as Side With Dehydrated Mushroom & Black Summer Truffle -

French Farm Chicken Fricassee -
With Grenaille Potato, Crispy White Onion and Salad.
Nice and refreshing, but not an expected dish at a Michelin restaurant...
but very PIERRE ! 8/10

Iberico Pork Tenderloin -
with Steamed Chinese Fan Gou, a little porky in taste here,
the 'dumplings' were slightly over-steamed..
Sauce was very well balanced and sophisticated - 7/10

Caramelized Tomato with Spinach works well with the above pork dish as it cuts away some grease.. 7/10
'Affineur' Bernard Antony, 3 Types of Cheeses - St Nectaire, Fromage de Brebis,Fourme D'Ambert, Served with Mango Chutney, Glazed Sultana, Salted Caramel Almonds, Dried Prunes & Toast - 9.5/10

' Nelson ' - Vanilla Milk Jelly, Lemon Wurtz,
Malabar Ice Cream & Strawberry Marshmallow
A very Innovative and gorgeous tasting dessert, the lemon wurtz balanced out the milk jelly, the quenelle of bubble gum flavoured ice-cream together with the marshmallows just worked wonders as a package! Addictive. 10/10

Italian Espresso Pretty good for once,
unlike other Michelin restaurants using the same blending.. 7/10

Price: $390 @ 3 Courses, additional Course $80 each.
            Wine @ $160 a glass + 10%


Opening Hours:
Mon to Fri 12:00 - 00:00
Sat 19:00 - 00:00
Sun Closed

Address: 中環干諾道中5號香港文華東方酒店25樓
(25/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central)
Ph: 2825 4001

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