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InterContinental Hong Kong Celebrates “Le French GourMay” with Alsace Wine Pairing Menus @ SPOON By Alain Ducasse, Yan Toh Heen & NOBU Plus a “Culinary Tour de France” @ Harbourside

2016/04/21

InterContinental Hong Kong Celebrates “Le French GourMay” with Alsace Wine Pairing Menus at the 1-Michelin star SPOON by Alain Ducasse, 2-Michelin star Yan Toh Heen and NOBU InterContinental Hong Kong. In addition, Harbourside, the hotel’s popular all-dining dining restaurant, acclaimed for its elaborate international buffets, pays tribute to France throught the month of May with a “Tour de France” showcasing seasonal produce on France on the lunch and dinner buffet. All of Le French GourMay menus are available from May 2 - 31.

Le French GourMay @ SPOON by Alain Ducasse

As part of Le French GourMay 2016’s tribute to Alsace, SPOON by Alain Ducasse is showcasing a special Le French GourMay Set Dinner Menu with a selection of dishes using ingredients from Alsace. In addition, SPOON Sommelier Mathieu Ginglardi has created a wine pairing option with six wines from Alsace.

The 8-course menu is HK$1,588 per person, with the Alsace wine pairing at an additional HK$1,288 per person.

Executive Chef Stéphane Gortina has created a menu inspired by Alsatian cuisine and ingredients. The set dinner begins with Goose Foie Gras terrine using foie gras by Feyel from Alsace (which was founded in 1811), served with rhubarb-ginger bread. Next is Green Asparagus-morels, followed by Pike quenelle and crayfish and Roasted Milk-fed Pig with turnip. The dinner continues with Matured Cheese with cherry condiment, followed by a Linzer Tartelet with raspberry sorbet; and for dessert, a Contemporary interpretation of the traditional “Black Forest” cake.

SPOON Le French GourMay menu.

Le French GourMay @ Yan Toh Heen

For the first time this year, Le French GourMay has expanded its horizons beyond French cuisine to include Asian cuisine paired with wine from Alsace. Executive Chef Lau Yiu Fai and Yan Toh Heen’s Sommelier team have created a 5-course menu at HK$1,388 paired with four Alsatian organic wines for an additional HK$500.

For Le French GourMay promotion, our Yan Toh Heen Sommeliers have specially selected four Alsatian wines, featuring four different grape varieties – Pinot Gris, Riesling, Pinot Noir and Gewürztraminer. All of the selected wines (2011 Riesling, Schlossberg Grand Cru, Domaine Paul Blanck, 2010 Pinot Gris, Herrenweg De Turckheim, Domaine Zind Humbert, 2011 Pinot Noir, Domaine Josmeyer and 2014 Gewürztraminer Réserve, Domaine Weinbach) are organic and biodynamic.

Executive Chef Lau has created a new tailor-made 5-course menu using seasonal ingredients which beautifully pair with the different wine characteristics (bone-dry, dry and semi-sweet). The menu includes Minced French Pigeon on a Crispy Taro Net, followed by Poached Lobster and Duck Liver in Egg White and a Crispy Lobster Dumpling with Duck Liver. Next is Whole Abalone, Braised Sea Cucumber with Shrimp Roe, followed by Golden Wagyu Beef with Brasied Tofu Sheet Rolls with Prawns and Gluten. Chicken with Plum and Hua Diao Wine in a Stone Bowl and Fried Rice with Duck, Taro and Assorted Fungus Sauce are next. For dessert, Basil Dragon Pearls served with Ginger Ice Cream and Precious Chrysanthemums (Flower Tea).

Yan Toh Heen Le French GourMay Alsace Wine Pairing Menu.

Le French GourMay @ NOBU InterContinental Hong Kong

NOBU InterContinental’s Executive Chef Sean Mell and the NOBU Sommeliers have created an innovative new-style 8-course Japanese menu at HK$1,488, with a wine-pairing option showcasing five Alsace wines for HK$650 per person.

NOBU’s sommelier team has specially selected five white wines from Alsace, showcasing four grape varieties – Pinot Gris, Riesling, Pinot Gris and Gewürztraminer. The showcased wines include Pinot Blanc, “Kritt” Marc Kreydenweiss 2008, Reisling Heimbourg Zind Humbrecht 2012, Pinot Gris, Herreweg de Turcheim Zind Humbrecht 2010, Gewürztraminer Hollenberg Zussin Domaine Valentin 2012 and Gewürztraminer, Herrenweg de Turchheim V.V. Zind Humbrecht 2008.

Executive Chef Sean Mell and Executive Sushi Chef Kazunari Araki have tailor-made a creative 8-course pairing menu demonstrating the diversity of NOBU’s cooking styles, for a harmonious pairing of seasonal ingredients with the Alsatian wines, based on their different wine characteristics (bone-dry, dry, semi-sweet to sweet).

The menu includes: Taraba Gani, Shirouo, Sazae Conch, with yuzu miso and grapefruit dressing, followed by Mebaru, Katsuo with ume tosazu jelly and paprika sauce, Next is a Deluxe Sushi Assortment, followed by Tasmanian Prawn with kinome miso and Barramundi Fillet with uni yuzu soy. Next is Miyazaki Wagyu with gochujang miso; Agu Pork Belly with onion coulis and Foie Gras with pickled apple and dried miso and Seafood Miso Soup. Finally, for dessert, “Douceurs de Mai” – Passion Fruit, dulcey, coconut and caramel.

NOBU Le French GourMay Alsace Wine Pairing Menu.

Harbourside “Culinary Tour de France”

Harbourside, acclaimed for its elaborate international buffets, is taking guests on a “Culinary Tour de France” during the month of May at both the lunch and dinner buffets.

At dinner time, enjoy an “Amuse Bouche” selection to whet your appetite.

Guests can enjoy not only products from Alsace, but a rotating array of French delicacies and favourite dishes including Foie Gras, Quiche Lorraine, French Onion Soup, Ratatouille, cold cuts and an extensive cheese selection along with iconic dishes from the various regions of France.

From Southeast France, taste the subtlety of Sole à la Grenebloise from the city of Grenoble, served with a sauce of brown butter, capers, parsley and lemon. From Lyon and the Rhone Valley, indulge in Gratin Dauphinois, followed by Burgundy Style Escargot (in the shell with butter and garlic. Other French classics include Duck Confit, a traditional dish from Gascony in Southwest France and Choucroute, a famous Alsatian dish featuring cabbage with a selection of salted meat cooked in wine sauce. Save room for a decadent selection of traditional French desserts such as Crepes Suzette, Hot Soufflés and Napoleon, Eclairs, Crème Brulee by our French Executive Pastry Chef Cyril Dupuis.

Lunch Buffet:
Monday-Friday: Adults: HK$448 / Children (ages 3 - 11): HK$318
Saturday: Adults: HK$508 / Children (ages 3 - 11):HK$358
Public Holidays: Adults: HK$548 / Children (ages 3 - 11):HK$388

Dinner Buffet:
Monday-Sunday: Adults: HK$868 / Children (ages 3 - 11): HK$608

Sunday Brunch: Adults: HK$898 (inclusive of free-flowing Champagne, wine & beer / Adults
(with free-flowing juice and soft drinks: HK$848 / Children (ages 3 - 11): HK598

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Press Contact

For further press information, please contact:
Carole L Klein
Executive Director of PR & Communications
InterContinental Hong Kong
Tel : (852) 2313 2335
Fax : (852) 2721 5964
E-mail : carole.klein@ihg.com