Gaddi’s at The Peninsula, Hong Kong

Since joining Gaddi’s in the spring, Chef Xavier Boyer has imparted his “less-is-more” approach to cooking on the French fine dining destination. Now, to toast the arrival of summer, Chef Boyer is unveiling a brand new à la carte menu loaded with fresh inspiration and gourmet ingredients. A series of cold appetisers sets the tone with options such as French imperial caviar with Brittany crab meat. Hot, indulgent soups and warm creations like pan-seared foie gras with confit of rhubarb round out the epicurean selection of starters. Seafood lovers will covet instant classics such as a roasted wild Brittany turbot, while meat connoisseurs will appreciate the robust poultry and meat selection: Vendéen pigeon, Pyrenean lamb, Wagyu beef and more.