In celebration of the annual gastronomic event, Le French GourMay, Chef Ricardo Chaneton, at Restaurant Petrus, has crafted a set menu that highlights the flavours of the Loire Valley.
The highlights of the menu include:
- Purple asparagus salad from Loire Valley, Valencay AOP, fava beans, kumquat
- Wild caught sole from Noirmoutier Island, caviar, potatoes
- Challans duck from Maison Burgaud, Vendee foie gras, Daikon, gold raspberries of Mr Burban
- Gariguette strawberry from Loire Valley, vanilla cream, frosted lemon mousse
The 4-course lunch menu is priced at HKD 880, and the 5-course dinner menu is priced at HKD 1,480.