It’s going to be a culinary cabaret served with flair.

Don’t believe me? Ask the dishes. They can sing, they can dance. After all, miss, this is France. And a dinner here is never second best!

Yearning for a taste of France’s long-standing and top-notch food traditions or just can’t shake off that whimsical song?

Le French GourMay is here to save the day. Designed to celebrate and promote French food and wine in Hong Kong and Macau, Le French GourMay is a festival lasting throughout the month of May that honours a different French region every year. This year, the festival will be highlighting the best of Champagne through special menus and offers across 220 restaurants, distributors and importers in Hong Kong and Macau.

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The festival will kick off with a three-day traditional French gourmet market at Murray House in Stanley from 29 April to 1 May 2017, showcasing champagne, wine, fresh French produce and other French delicacies. Think asparagus, melons, mushrooms, duck confit, goose and chestnut terrine, foie gras, sausages, raclette cheese, financier cakes and seafood in a glorious trail of adjoining temptations.

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Want to concentrate solely on the bottles? Hong Kong Convention and Exhibition Centre will be the focus of a hedonistic binge of fine wine with the hosting of ProWine Asia 2017 from 8–11 May, where 34 exhibitors from all regions of France will be setting up shop in Hall 5 in an area named the French Pavilion amidst other major wine countries.

You’ll also find dedicated French menus/dishes around Hong Kong and Macau. For instance, Pastis in SoHo will be serving a special signature duck platter that includes foie gras, sautéed duck hearts, duck rillettes spring roll, roasted duck breast and duck leg confit paired with Champagne Ayala (from $158 per person). Brasserie at The Parisian Macao will be offering a specially created, champagne-paired four-course Le French GourMay menu for just MOP388 a head, featuring options that include baked scallops with onion compote and crayfish sauce, foie gras and rabbit terrine en croute, asparagus velouté with poached egg, French chicken breast in morel sauce on cabbage compote, sea bass quenelle and Boston lobster in champagne sauce, with a cheese platter and strawberries Romanoff for dessert.


For more information, visit the Le French GourMay website.

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