Hailed from Paris, fine dining restaurant Le 39V Hong Kong by Michelin-Starred chef Frédéric Vardon is ready to delight diners with a series of summer dishes that showcase the flavors of seasonal ingredients sourced around France and other parts of Europe, plus a 6-course vegetarian menu to create a more healthy option for all diners who love French cuisine.
The new dishes make use of summer ingredients from France, Japan and Australia and other parts of Europe. Be sure to sample the delightful appetizers such as the New Caledonian Prawn Tartare, and Duck Foie Gras, Sweet Corn Cream and Grapefruit Condiment, all to refresh the palate before the main courses.
The main courses feature classic dishes such as French Blue Lobster and Smoked Bresse Pigeon, but not to be missed out are the beautifully crafted Pan Seared A4 Japanese Wagyu with Roasted Matsutake with Caramelized Spring Onion, and Pan Fried Kinki Fish with Crispy Scales with Giroles and Green Peas; both refreshing featuring a tasty combination of French and Japanese seasonal ingredients.
The French desserts to be savored in the end of the meal delight the palate with exotic fruity flavors. Sample Pineapple Confit with Spicy Rhum Syrup, Lime Chantilly, Coconut Sorbet and Caramelized Puff Pastry, Strawberry Soup with Elderflower, and Yellow Peaches with Verbena Jelly.
French cuisine is all about foie gras and butter? LE39V Hong Kong’s head chef Nicolas Raynal gives a healthy option to diners with his newly created 6-course vegetarian menu that features seasonal vegetables, fruits, and nuts, all combined to conjure up a tasty and healthy dining experience of French cuisine.
Le39V New Dishes
-New Caledonian Prawn Tartare
-Duck Foie Gras, Sweet Corn Cream and Grapefruit Condiment
-Pan Fried Kinki Fish with Crispy Scales
-Pan Seared A4 Japanese Wagyu with Roasted Matsutake
-Pineapple Confit with Spicy Rhum Syrup, Lime Chantilly, Coconut Sorbet and Caramelized Puff Pastry
Le39V Vegetarian Menu
-Multi Cauliflower Variation, Broccoli Sponge Cake, Medjoul Dates and Curry Oil
– Confit Eggplant, Houmous and Ricotta Cheese, Vegetable Flakes and Pickles
– Low Temperature Cooked Farm Egg, Mushrooms ‘Royale’ and Broth, Japanese Bread’s Finger
– Vegetables in ‘Pot au feu’ Style, Apple and Pomery Mustard Condiment
– Oven-grilled Macaroni with Comte Cheese, Fine Ragout of Australian Winter Truffle
– Yellow Peaches, Verbena Jelly and Almond Crumble
All dishes available now at Le39V Hong Kong.