The Peninsula Takes Gaddi's Guests To The South Of France With Les Saveurs Mediterranees
The Peninsula's French restaurant Gaddi's takes guests on a journey to the fragrant fields of the South of France with Les Saveurs Méditerranées, a new menu offering a taste of Provence and a gastronomic experience designed to recreate the fragrant bouquets of the region.
- (1888PressRelease) September 03, 2011 - This special five-course Mediterranean-themed menu offered at The Peninsula Hong Kong hotel begins with a stunning incarnation of Pressed Layers of Tomato with Basil and Balsamico, and Lightly Jellied Lobster. A gastronomic experience that showcases the best seafood from Provence is also complemented by delicious meat dishes typical of the region, such as Confit of Duck, Fennel and Black Olive Jus. The menu concludes with the elegantly presented Cavaillon Melon Nage with Wild Strawberries and Calissons d'Aix Ice- Cream, using a special candy confection native to Aix en Provence. Indulge in this extensively succulent menu at one of the premier five star hotels in Hong Kong.
Provençal wines have been selected by Gaddi's sommelier to pair each dish perfectly. Gaddi's Chef, David Goodridge, says, "The menu awakens your palate with the Whispering Angel Rosé from Château D' Esclans; its fresh, fruity, yet bone dry characteristics accentuate the sweetness of the pressed tomatoes. Expect a smooth transition from course to course with equally exciting wine pairing, where the distinct summery qualities of the Provençal wines are complemented by refreshing and light dishes."
Les Saveurs Méditerranées at Gaddi's is available until the end of September, priced at HK$ 1,488 (menu only) and HK$ 2,088 (including wine-pairing) per person (subject to 10% service charge).
For reservations, please call (852) 2315 3171, fax (852) 2315 3140 or e-mail diningphk ( @ ) peninsula dot com dot
THE PENINSULA TAKES GADDI'S GUESTS TO THE SOUTH OF FRANCE WITH LES SAVEURS MÉDITERRANÉES - 2
Terrine de tomates pressées au basilic et balsamique, homard en gelée
Layers of pressed tomatoes with basil and balsamico, and lightly jellied lobster
Château D'Esclans, Whispering Angel Rosé 2010
Côte de Provence, France
Combinaison de bouillabaisse à l'ail et rouget de roche
Bouillabaisse combination with garlic and Mediterranean red mullet
Viognier, Sainte Fleur, Domaine de Triennes 2008
Provence, France
Filet de Saint Pierre mariné et poché à l'huile vierge de Provence coulis de citron de Menton
Marinated John Dory poached in olive oil and Provençal herbs with Menton lemon coulis
Mas de Daumas Gassac Blanc 2008
Languedoc, France
Canette rôtie avec cuisse confite au fenouil et son jus aux olives noires
Roasted duck with a confit of its own leg, fennel and black olive jus
Minervois "Le Viala", Gérard Bertrand 2004
Roussillon, France
Nage de melon Cavaillon aux fraises des bois, glace au calisson d'Aix
Cavaillon melon nage with wild strawberries and Calissons d'Aix ice-cream
Muscat de Rivesaltes, Domaine Cazes 2005
Roussillon, France
Moka ou thé Peninsula
Mocha or Peninsula tea
Petits fours
HK$ 1,488 (menu only) and HK$ 2,088 (with wine-pairing) per person
Subject to 10% service charge
THE PENINSULA TAKES GADDI'S GUESTS TO THE SOUTH OF FRANCE WITH LES SAVEURS MÉDITERRANÉES - 3
ABOUT GADDI'S
Since its opening in 1953, Gaddi's has long held an impeccable reputation as a supreme social setting and superb restaurant. Its chandeliers and blue and gold interiors create a gracious backdrop for exemplary service, gourmet French cuisine and a magnificent wine list, while a private dining room provides an excellent venue for special occasions. In addition to serving the finest French cuisine, from Monday to Saturday evenings, The Gaddi's Band plays music for dinner and dance.
ABOUT DAVID GOODRIDGE
Gaddi's Chef, David Goodridge, honed his skills working alongside one of the world's finest chefs, Raymond Blanc. Goodridge spent eight years at the two-Michelin-star Le Manoir aux Quat' Saisons in Oxfordshire, England, rapidly working his way through the ranks from Pastry Chef to Senior Sous Chef at the age of just 25 - a remarkable rise. Goodridge also spent three short spells gaining further experience at three three-Michelin-star restaurants in France: Le Maison Troisgros, Restaurant Pierre Gagnaire and La Côte D'Or.
In 1999, Goodridge was honoured with the 1999 Acorn High Achievers Award by Caterer and Hotelkeeper Magazine, the award acknowledging young achievers aged under 30. "I had the drive and ambition, but also the dedication and determination," he says. He has also won three gold medals and two silvers in Salon Culinaire national competitions.
After leaving Le Manoir in 2002, he worked in Tokyo and Tokushima under respected chef Koyama Hirohisa at his eponymous restaurants. The year there allowed him to broaden his perspective by working on new skills and learning about new ingredients, as well as the different sensibilities of Asian colleagues and guests.
THE PENINSULA TAKES GADDI'S GUESTS TO THE SOUTH OF FRANCE WITH LES SAVEURS MÉDITERRANÉES - 4
Goodridge says he never expected to return to Asia, but couldn't resist when the offer to helm the Gaddi's team came up in 2004. Seven years on, Goodridge retains the quintessential philosophy that quality underpins his creative endeavours in the kitchen, "I want guests to have the feeling that they can't wait to come back," he says.
About The Hongkong and Shanghai Hotels, Limited (HSH)
Incorporated in 1866 and listed on the Hong Kong Stock Exchange (00045), HSH is a holding company whose subsidiaries, associates and jointly controlled entity are engaged in the ownership and management of prestigious hotel, commercial and residential properties in key destinations in Asia, the USA and Europe, as well as the provision of transport, club management and services. The hotel portfolio of the Group comprises the Peninsula Hotels in Hong Kong, Shanghai, Beijing, New York, Chicago, Beverly Hills, Tokyo, Bangkok, Manila and Paris (opening in 2013). The property portfolio of the Group includes The Repulse Bay Complex, The Peak Tower and The Peak Tramways, St. John's Building, The Landmark in Ho Chi Minh City, Vietnam and the Thai Country Club in Bangkok, Thailand.
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