To spread the love of France for the new W Paris-Opéra, Kitchen at W Hong Kong proudly welcomes chef Jacques Barnachon and his pastry chef Laurent Gagliardi from the renowned Michelin one-star restaurant, L’Etang du Moulin in southwest Alsace, France, to introduce their signature delicacies into its celebrated buffets.
Available on March 2, 3 and 4 (please refer to the notes to editors), guests will experience a constant flow of chef Barnachon and Gagliardi’s dishes emerging from the kitchen, all plated with the style and refinement of the Michelin-star French chefs.
Chef Barnachon will join hands with W’s Culinary Director Gunnar Kuchenbecker, to bring a French flair to the international delicacies at Kitchen.
As a specialist in foie gras and regional cuisine, chef Barnachon will stimulate our taste buds with a spread of foie gras, authentic French salads, hot appetizers, fresh seafood, poultries and entrees cooked with the rustic style of home comfort. The highlights of dishes include ‘Goose foie gras terrine with Mélanosporum truffles’, ‘Ox tail consomme with truffles, poached foie gras and seasonal vegetable brunoise’, ‘Brittany Lobster cocotte with its bisque emulsified with virgin olive oil’ and ‘Slow braised wagyu beef cheek in triple fermented beer, carrots and turnip with spiced jus’ etc.
Pastry chef Gagliardi will dazzle with a similarly impressive hand to delight one’s craving for sweet. Signature items include ‘Yellow wine crème brulee, crunchy fresh nuts and morels ice cream’ and ‘Macvin confit apple, crumble and raw almond’. There is nothing better than these scrumptious desserts to complete the meal.
"Both Laurent and I are thrilled to have this opportunity to bring our gastronomy from France to Hong Kong, and showcase our favorite dishes at Kitchen. We look forward to the chemistry between us and Gunnar, and hope the unforeseen tastes will give everyone a better understanding of the authentic French cuisine,” said chef Barnachon.
Source = W Hong Kong