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Wander and Travel….To New French Bistro Les Papilles in Causeway Bay

Delicious cooking should stimulate the taste buds, and that’s exactly what diners can look forward to at Les Papilles. Located on Tang Lung Street in Causeway Bay, the newly opened restaurant, which takes its name for the French word for taste buds, plates up innovative French cuisine that is sure to surprise and delight.

Les Papilles is helmed by Executive Chef Jeff Chan, who was part of the opening team at Amber before becoming Head Chef of Hullett House’s French restaurant, St. George. In 2010, Jeff travelled to Montpellier in the south of France to hone his skills at Jacques and Laurent Pourcelare’s renowned Le Jardin Des Sens, which had two Michelin stars at the time. Jeff was also Head Chef of the French Pavilion in Shanghai’s Expo 2010 and also served as a culinary teacher for the Institut Culinaire Disciples Escoffier at the Towngas Cooking Centre. Aside from being an expert of southern French cuisine, Jeff is extremely knowledgeable of traditional French dishes. With his culinary experience, coupled with his fresh insights and creativity, Jeff brings a unique style of French cooking to diners at Les Papilles.

An indispensable ingredient in French cooking, seafood is highlighted at Les Papilles, especially in the appetizer of Crab and Sea Urchin, Celeriac Foam (HK$198). A creation that demonstrates Jeff’s culinary prowess and creativity, this dish uses the distinct perfume of celeriac to enhance the freshness of king crab meat and sea urchin. Paired with an apple foam that’s sweet, sour and refreshing all at once, this dish is a tantalizing way for guests to start their meal.

Another must-try is the Lightly Smoked Salmon with Caviar, Cucumber Salad and Avocado Purée (HK$188). Presented in dramatic fashion, the dish is served under a see-through cloche, which is lifted at the table to unleash the fragrance of applewood smoke. As the smoke dissipates, diners can tuck into the salmon, which has been gently cooked at 48°C-52°C. Complemented with North Pacific caviar, fresh lemon juice, avocado and kaffir lime, this dish stimulates the senses to leave an unforgettable impression.

For mains, the Fried Amadai Tilefish Fillet Lobster with Jus and Leek Coulis (HK$238) is highly recommended. The fish is seared in butter until aromatic and then paired with a bold-flavoured lobster jus that’s made by cooking the shellfish and then simmering it with tomato paste, carrots, celery, onions and brandy for a full day. Copious amounts of butter are added for depth and flavour, making this dish something to savour.

Meanwhile, meat-lovers can’t miss the French Steak Bavette with Truffle Mashed Potato and Montpellier Butter (HK$328). It features a succulent sirloin that’s cooked to medium doneness and then served with a special butter inspired by Jeff’s experiences in Montpellier. The butter is flavoured with nine herbs and other ingredients, including anchovies, which locals in the Mediterranean often add to their butter. The beef and butter are served alongside truffle mashed potatoes, cherry tomato confit and roasted mushrooms and asparagus.

Lunch-goers, meanwhile, can try the French Charolais Hamburger with Goose Oil Fries (HK$118), which is prepared with beef from Charolais, an area in France known for its cattle. The burgers are served with brie, homemade tartar sauce, ketchup, hot sauce and Worcestershire sauce, as well as a sunny-side-up egg. As a photo-worthy finish, the burger bun on top is hollowed out, allowing the egg’s golden yolk to shine through.

Of course, no French meal is complete without dessert, and at Les Papilles, diners can enjoy the homemade Financier Cake (HK$48), which boasts a rich nutty flavour and features different seasonal ingredients, such as almonds, brandied cherries and prunes.

The restaurant also offers a selection of special cocktails made with French wines and spirits. These include the sweet and zingy Passion on Paris (HK$98), which is shaken with Cointreau, rum and passion fruit syrup, and the Paris Spritz (HK$98) made with Pampelle Ruby L’Apero, sparkling wine and soda water to create an effervescent, salt-rimmed libation that boasts a complex flavour profile with hints of grapefruit.

A classic French bistro, Les Papilles is an intimate space with 20 seats. A palette of green and natural wood creates a relaxed and comfortable atmosphere while the walls are adorned with recreations of three famed French paintings – Pierre-Auguste Renoir’s “Dance at Le moulin de la Galette” and “Dance at Bougival” as well as Georges Seurat’s “A Sunday Afternoon on the Island of La Grande Jatte” – which reflect Jeff’s fresh take on the French classics.

In addition to the à la carte dishes, Les Papilles also offers a six-course Tasting Menu (HK$680 per person). Every dish is crafted and executed with care and precision to bring diners an unforgettable and wholly unique taste of French cooking.

All prices are subject to 10% service charge

Les Papilles
Address:G/F, 44 Tang Lung Street, Causeway Bay
Telephone:3114 2389
Opening date:November 8, 2020
Operating hours:Monday-Saturday, 12pm-11:30pm
Facebook:https://www.facebook.com/lespapilleshk
Instagram:https://www.instagram.com/lespapilleshk/?hl=zh-hk

Delicious cooking should stimulate the taste buds, and that’s exactly what diners can look forward to at Les Papilles. Located on Tang Lung Street in Causeway Bay, the newly opened restaurant, which takes its name for the French word for taste buds, plates up innovative French cuisine that is sure to surprise and delight.

Les Papilles is helmed by Executive Chef Jeff Chan, who was part of the opening team at Amber before becoming Head Chef of Hullett House’s French restaurant, St. George. In 2010, Jeff travelled to Montpellier in the south of France to hone his skills at Jacques and Laurent Pourcelare’s renowned Le Jardin Des Sens, which had two Michelin stars at the time. Jeff was also Head Chef of the French Pavilion in Shanghai’s Expo 2010 and also served as a culinary teacher for the Institut Culinaire Disciples Escoffier at the Towngas Cooking Centre. Aside from being an expert of southern French cuisine, Jeff is extremely knowledgeable of traditional French dishes. With his culinary experience, coupled with his fresh insights and creativity, Jeff brings a unique style of French cooking to diners at Les Papilles.

An indispensable ingredient in French cooking, seafood is highlighted at Les Papilles, especially in the appetizer of Crab and Sea Urchin, Celeriac Foam (HK$198). A creation that demonstrates Jeff’s culinary prowess and creativity, this dish uses the distinct perfume of celeriac to enhance the freshness of king crab meat and sea urchin. Paired with an apple foam that’s sweet, sour and refreshing all at once, this dish is a tantalizing way for guests to start their meal.

Another must-try is the Lightly Smoked Salmon with Caviar, Cucumber Salad and Avocado Purée (HK$188). Presented in dramatic fashion, the dish is served under a see-through cloche, which is lifted at the table to unleash the fragrance of applewood smoke. As the smoke dissipates, diners can tuck into the salmon, which has been gently cooked at 48°C-52°C. Complemented with North Pacific caviar, fresh lemon juice, avocado and kaffir lime, this dish stimulates the senses to leave an unforgettable impression.

For mains, the Fried Amadai Tilefish Fillet Lobster with Jus and Leek Coulis (HK$238) is highly recommended. The fish is seared in butter until aromatic and then paired with a bold-flavoured lobster jus that’s made by cooking the shellfish and then simmering it with tomato paste, carrots, celery, onions and brandy for a full day. Copious amounts of butter are added for depth and flavour, making this dish something to savour.

Meanwhile, meat-lovers can’t miss the French Steak Bavette with Truffle Mashed Potato and Montpellier Butter (HK$328). It features a succulent sirloin that’s cooked to medium doneness and then served with a special butter inspired by Jeff’s experiences in Montpellier. The butter is flavoured with nine herbs and other ingredients, including anchovies, which locals in the Mediterranean often add to their butter. The beef and butter are served alongside truffle mashed potatoes, cherry tomato confit and roasted mushrooms and asparagus.

Lunch-goers, meanwhile, can try the French Charolais Hamburger with Goose Oil Fries (HK$118), which is prepared with beef from Charolais, an area in France known for its cattle. The burgers are served with brie, homemade tartar sauce, ketchup, hot sauce and Worcestershire sauce, as well as a sunny-side-up egg. As a photo-worthy finish, the burger bun on top is hollowed out, allowing the egg’s golden yolk to shine through.

Of course, no French meal is complete without dessert, and at Les Papilles, diners can enjoy the homemade Financier Cake (HK$48), which boasts a rich nutty flavour and features different seasonal ingredients, such as almonds, brandied cherries and prunes.

The restaurant also offers a selection of special cocktails made with French wines and spirits. These include the sweet and zingy Passion on Paris (HK$98), which is shaken with Cointreau, rum and passion fruit syrup, and the Paris Spritz (HK$98) made with Pampelle Ruby L’Apero, sparkling wine and soda water to create an effervescent, salt-rimmed libation that boasts a complex flavour profile with hints of grapefruit.

A classic French bistro, Les Papilles is an intimate space with 20 seats. A palette of green and natural wood creates a relaxed and comfortable atmosphere while the walls are adorned with recreations of three famed French paintings – Pierre-Auguste Renoir’s “Dance at Le moulin de la Galette” and “Dance at Bougival” as well as Georges Seurat’s “A Sunday Afternoon on the Island of La Grande Jatte” – which reflect Jeff’s fresh take on the French classics.

In addition to the à la carte dishes, Les Papilles also offers a six-course Tasting Menu (HK$680 per person). Every dish is crafted and executed with care and precision to bring diners an unforgettable and wholly unique taste of French cooking.

All prices are subject to 10% service charge

Les Papilles
Address:G/F, 44 Tang Lung Street, Causeway Bay
Telephone:3114 2389
Opening date:November 8, 2020
Operating hours:Monday-Saturday, 12pm-11:30pm
Facebook:https://www.facebook.com/lespapilleshk
Instagram:https://www.instagram.com/lespapilleshk/?hl=zh-hk

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