Pierre
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Pierre
Pierre
Settling into my seat at Pierre, I was greeted by a trolley of six bottles of fine champagnes and a friendly sommelier ready to explain each variation. This is one small way that Pierre goes above and beyond to surprise and delight its diners. The space is chic and sophisticated, with black and purple decor and floor-to-ceiling windows to show off glittering Hong Kong by night. Our six-course menu featured generous portions of dishes like scallops with black truffle melanosporum, langoustine, and seabass cannelloni with snails and nettle puree,. The last savory dish was a creamy brie with a grape juice reduction. Each dish was rich, never heavy, nor did they out-shine one another. The grand finale was a selection of all six of Chef Pierre Gagnaire’s grand desserts, meant to be eaten in order. There was an almond soufflé, a luscious panna cotta, iced chestnut cream and chocolate tartelette. The winter fruits coulis provided a refreshing interlude from and the lemon water with leaves of bergamot lemon was a surprise on the palate – the coffee wurtz flavors lingered, and was my favorite…until my companion’s apple tarte came along. Made with a delicate, thin, flaky pastry and just-sweet-enough with quince jelly accompanied by a plum and fig coulis, this was, hands-down, the best dessert we’ve had in the city. Four hours later, sauntering past the sparkling chandelier and magnificent red flower centerpiece, I vowed to be back very soon.
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