Hugo’s at the Hyatt Regency Hong Kong, Tsim Sha Tsui, is celebrating French GourMay 2022 with a 4-Course Dinner Menu created by Hugo’s new Executive Sous Chef Eric Taluy.
The food is paired with an excellent selection of Côtes du Rhône wines, reflecting this year’s French GourMay theme of “Rhômantic Bistronomy”.
Chef Eric is a Rhône cuisine native, having been born and raised in Savoie of Chambery, a French city in the area of Rhône. The French chef has methodically crafted a dinner menu with classic Rhône delicacies using his skills and local knowledge of his hometown.
4-Course Dinner Menu at Hugo’s
Begin the evening with Lyonnaise “Saucisson”. This sausage brioche is a traditional Lyon delicacy in which a whole sausage is covered in crushed pistachios before baking inside a loaf of brioche.
It is served alongside Saint Joseph Silice, Domaine Coursodon, Rhone France 2019.
Enjoy the Egg “en Meurette”, which was invented by the great French chef Paul Bocuse. Poached cage-free eggs in a rich and savory red wine sauce, served with seasonal vegetables, parsley, bacon, croutons, and red wine gravy.
Crozes Hermitage Les Jalets, Paul Jaboulet Aine, Rhône France 2018 is paired with this starter.
For main courses, you can choose “Célestine” Chicken (see cover photo), a classic Lyon dish created on love and passion in the 1860s. The French chicken breast is accompanied with gratin potatoes, seasonal mushrooms, and baby carrots.
To finish the dish, the chef will pour chicken velouté, a smooth and silky sauce slow-cooked with chicken, onion, vegetables, white wine, and butter, in front of the guests at tables. It is the dish’s spirit and a fundamental essence and it is paired with the 2016 Rhône France Chauteauneuf-du-Pape, Chateau de Beaucastel.
You can also choose Trout “Grenobloise”, a classic French bistro cuisine from Grenoble, a city in the Rhône Valley.
Between the grilled French rainbow trout fillets is a fresh and energetic blend of lemon, bread cube, capers, and seasonal vegetables. It is served with potato gratin and topped with browned butter.
This dish is paired with Côte Rôtie Les Jumelles, Paul Jaboulet Aine, Rhône France 2017.
Complete the evening with a “Rhône” Praline Tart filled with French cream and crushed Saint Genix pralines. The Saint Genix praline, a pink sugar-coated nut that is naturally colored and delicately flavored, gives this dish its unique pink color.
This sweet and crunchy creation is topped with homemade yogurt ice cream and paired with Muscat de Beaumes-de-Venise, Le Chant des Griolles, Rhône France 2019.
How much does it cost?
The French GourMay 4-Course Dinner Menu is priced at HK$1,250 per person and is available from May 1 to May 31, 2022.
To enhance the dining experience, guests could add a wine pairing to the menu for HK$680.
Hugo’s
Address: Lobby Level, Hyatt Regency Hong Kong, Tsim Sha Tsui
Reservation: Click here
Photo courtesy of Hugo’s.
