What it is

A small game bird that is mostly bound to the ground, although they are able to glide when taken by fright.

How to pronounce

GRAW(growl)-S

Famous renditions

Red grouse is a speciality at Rules, London's oldest restaurant. At this two-century-old establishment where game meat reigns supreme, orders are written down on small slips of paper, which are stuffed into shotgun cartridges and launched down a copper pipe to the kitchen.

What it is

A chef for the likes of Napoleon and George IV, Marie-Antoine Carême is credited with creating the modern version of this dessert. Meaning 'a thousand sheets', mille-feuille is not only recognisable by its layers, but also by its 'combed' icing pattern, although powdered sugar also makes for a popular topping.

How to pronounce

MEEL-FUH-Y

Tatler Tip

The mille-feuille at Bien Caramélisé in Prince Edward is well-loved by Hong Kong's sweet tooths.

See also: Asia’s Best Pastry Chef of 2020, Natsuko Shoji Has Bigger Plans For The Future

What it is

This light-as-air dessert only billows under precise conditions, which includes beating pure egg whites until they reach stiff peaks, combining the egg whites with the yolks in three stages, and maintaining a steady oven temperature—not an easy project for amateur bakers, that's for sure.

How to pronounce

SOU-FLAY

Famous Renditions

From the Grand Marnier Soufflé at La Grenouille (1962) to Pierre Kouffmann's Pistachio Soufflé at La Tante Claire, soufflés have enjoyed celebrity status at some of the world's best fine dining restaurants.

Read also: The Top 20 Restaurants In Hong Kong In 2020

What it is

Many a kitchen accident has led to happy results, which was certainly the case with this French-style apple pie. Instead of placing sliced apples into her prepared pie dough, French hotelier Caroline Tatin carried out the steps in reverse, but decided to take a leap of faith anyway. The result? A glorious golden apple pie that became a hit at Caroline and her sister Stéphanie's hotel in the Loire Valley. 

How to pronounce

TART-TA-TA (silent 'n')

Related: Where To Find The Best Bakeries In Hong Kong For Your Bread And Pastry Fix

What it is

While cold soup might be deemed unappetising in most of Asia, this potato-based soup with leeks represented the height of luxury at The Ritz-Carlton New York in the early 1900s. 

How to pronounce

VISH-EES-WAHZ

Fun Fact

A brigade of chefs tried to change the soup's name to Crème Gauloise following the controversial events of World War II in Vichy, but to no avail.

See also: How Hong Kong's Vegetables And Char Siu Inspire Bakehouse's Gregoire Michaud

What it is

Another invention by Marie-Antoine Carême (see 'mille-feuille' above), the vol-au-vent serves as a versatile case for savoury hors d'oeuvres, although it can also be blown up and served as a main.

How to pronounce

VOL-OH-VON (silent 't')

Fun fact

Vols-au-vent are also known as "pasteitje" in the Netherlands and "patties" in Pakistan.