Xavier Boyer, Gaddi’s

Hong Kong Tatler Best Restaurants (Hong Kong / Macau) - - Best of awards -

For decades, Gaddi’s at The Penin­sula has re­mained the epit­ome of fine din­ing, where its ser­vice in­stils a sense of el­e­gance and its multi-course French gas­tron­omy de­liv­ers the ut­most in flavours and tex­tures. Such ex­act­ing stan­dards are main­tained by Xavier Boyer, the French es­tab­lish­ment’s new chef.

Boyer’s re­sume is cer­tainly im­pres­sive, with more than 10 years work­ing for the Joël Robu­chon brand of restau­rants across four cities. In his jour­neys through Paris, Lon­don, New York and Taipei, Boyer’s classi­cal train­ing has earned him more than crit­i­cal ac­claim; it has also helped de­velop his less-is-more philosophy, fully ex­em­pli­fied in his style of mod­ern clas­sic French cui­sine.

With strong re­spect for sea­son­al­ity, Boyer’s show­case of the sea­son’s best pro­duce has a par­tic­u­lar fo­cus on French re­gional spe­cial­i­ties, ap­plied to each course only when they are at their op­ti­mum qual­ity. Through his ever- chang­ing menu at Gaddi’s, we have been awed by the har­mony in which these in­gre­di­ents bal­ance with one an­other.

This plays out in dishes that may seem sim­ple but are thor­oughly ef­fec­tive, spot-on pair­ings with a hint of sur­prise. For in­stance, when the chef in­tro­duces Earl Grey tea into a car­rot mous­se­line served with sea urchin, or a gamey duck liver ter­rine with zesty pome­gran­ate and sweetly spiced gin­ger­bread crumbs. All of these may seem straight­for­ward, but they’re ex­e­cuted with fly­ing colours, each el­e­ment on point and fit­tingly in its place as the build­ing block of each dish, ul­ti­mately cre­at­ing a sym­phony of flavours that dance on guests’ palates.

Boyer’s keen eye for de­tail, cou­pled with his true un­der­stand­ing of in­gre­di­ents and the ways to make them shine, demon­strate his ex­per­tise and prow­ess in lead­ing the bri­gade of chefs who make Gaddi’s a gen­uine haven of gourmet French cui­sine.

Newspapers in English

Newspapers from China

© PressReader. All rights reserved.