With a mission of making French fine-dining more accessible, chef Olivier Elzer continues this approach at his two-Michelin-starred eatery L’Envol at The St. Regis Hong Kong by appealing to Hong Kongers’ appreciation for the home-grown flavours of the city.
Marking six years since the debut of the fine-dining restaurant at the luxury hotel, chef Oliver has combined his French finesse with the rich and diverse traditions of Cantonese cooking in a new menu that honours both cuisines.
The multi-course “Cultural Canvas: A Culinary Journey of French and Cantonese Flavours” is divided into six sections. It kicks off with “Sauce,” celebrating the sauces that are so pivotal to dim sum experiences in Hong Kong. The trio of homemade condiments includes chef Olivier’s own doubanjiang (chilli bean paste), XO sauce with 25-year-old tangerine peel, and soy vinegar.
From the “Steam” section, there’s a trio of East-meets-West delights – carabinero dumpling with coral sauce, black pork collar ravioli, and gougère with beef and black pepper sauce – whilst the blue lobster egg tart is the star of the “Techniques” course.
Paying tribute to the staple meat of Hong Kong, the “Textures” section is highlighted by three distinct pork preparations: marinated pork pluma in beetroot with watercress, crispy pork rack with charcutière sauce, and spicy pork loin taco. For “Ingredients,” chef Olivier has designed the duck confit cassoulet to feature both local water spinach and Burgundy-cured egg yolk.
“Le Mahjong” ends the meal with a flourish, an innovative dessert inspired by mango sago designed by newly appointed executive pastry chef Rémy Gaulé.
The five-course dinner menu is priced at HKD1,688 per person. Diners can also enjoy an abbreviated four-course lunch menu for HKD988 per person.
L’Envol, 3/F, The St. Regis Hong Kong, 1 Harbour Drive, Wan Chai, 2138 6818, book here
