InterContinental Hong Kong’s THE STEAK HOUSE winebar + grill presents Exclusive Imported French Beef Specialties by French Celebrity Artisan Butcher HUGO DESNOYER
February 6 - March 31, 2017
InterContinental Hong Kong’s popular THE STEAK HOUSE winebar + grill is presenting a selection of beef specialties by French Celebrity Artisan Butcher Hugo Desnoyer from February 6 - March 31. The top quality natural and dry aged beef, imported exclusively from France, will include Desnoyer’s Milk-fed veal tartar with Black Truffle (nominated as The Best Tartare in Paris 2014) and his award-winning Beef Limousin (which was nominated as The Best Steak in Paris 2016). Other specialties on THE STEAK HOUSE menu will include Desnoyer’s Home-Made Foie Gras Terrine and premium Petit Filet Mignon.
The menu will include specialty marinades by Hugo Desnoyer, who has created an exclusive InterContinental Hong Kong marinade sauce from Tamarind, shrimp paste, olive oil, nước chấm, rosemary. The other specialty beef marinades include Fresh Wasabi and Béarnaise and a very special Black Truffle Bone Marrow Chorizo Sauce (with thyme, onion, chorizo and garlic).
About Hugo Desnoyer
Hugo Desnoyer has been a butcher for 30 years. A “farm to table” butcher, he is involved in the breeding of the cattle to ensure only the finest beef makes it to his two butcher shops in Paris, which supply the city’s top restaurants and chefs. He only deals with premium quality meat, with 26 hand-selected farms in France, all growing/breeding the cattle exclusively for his shops.
Hugo is one of only six butchers in France to have a Master Artisan Butcher Diploma, which requires being in the field for more than 20 years.
Originally from the middle of France, Hugo moved to Paris where he worked in a prestigious butcher shop. At just 27 years old, he started his own butcher shop. After only seven months, the 3-star Michelin Chef Manuel Martinez, known as one of the toughest chefs in Paris – especially when dealing with suppliers, chose Hugo as his designated meat purveyor.
Hugo now has two shops in Paris with a team of 30 persons. He only deals with premium quality meat. Using great respect for the animals, his designated farmers feed them natural grass and especially take care when they are sent to the slaughterhouse. Hugo was the first butcher in Europe to play classical music for the cattle in the slaughterhouse where the cattle are given medium to cold temperature showers before they are slaughtered. The beef is then aged for a minimum of 4 weeks before it is sent to Hugo’s butcher shops. Only 7 cows are killed in a week with only 14 pieces of sirloin produce weekly.
Desnoyer won the prize for the “Best Tartar” by Figaro Magazine in October 2014 and was awarded the “Best Sirloin” in Paris in October 2016. His butcher shops also serve ready-made meat (with tables inside where guests can enjoy beef cooked à la minute.)
Click here for the specialty THE STEAK HOUSE menu showcasing Hugo Desnoyer’s exclusive cuts and maninades.
THE STEAK HOUSE winebar + grill is open daily for dinner and on Saturdays and Sundays for lunch.
Reservations and Enquiries
For further information and restaurant reservations, please contact:
Restaurant Reservations Centre
Tel: +852 2313 2323
Saturday / Sunday
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 : email@example.com