After so long locked down to varying degrees over the last two years of the global pandemic, are you looking to splash out on a lavish meal or eat a little more indulgently? We’ve rounded up some of the most extravagant dishes and dinners our editors have come across in Asia so you can bring luxury back to your dining tables. From a contemporary interpretation of one of the French culinary oeuvre’s most complex dishes, to combinations of some of the world’s most expensive ingredients, why not embrace extravagance for your next meal?
Canard à la Presse, Gaddi’s, Hong Kong
Canard à la Presse (pressed duck) is considered one of the most rarefied and complex dishes in traditional French gastronomy. Comprising a duck served in a sauce made from its own blood and bone marrow, the delicacy, which dates to the 19th century, is given an exquisite contemporary interpretation by chef Albin Gobil at Gaddi’s at The Peninsula Hong Kong.
Chef Gobil creates the dish using the original silver Christofle duck press that first took centre stage at Gaddi’s in the 1950s and ‘60s. The recipe headlines an exquisite five-course menu, which includes foie gras and sweetbread terrine with Comice pear, Alsatian Gewürztraminer and dried fruit; duck consommé with wild garlic, white asparagus, morels and smoked duck breast; confit duck leg pithivier with black garlic; and a “duck egg” dessert of ‘milk chocolate crème Chantilly with caramelised pineapple and tropical fruit sorbet.
The Canard à la Presse menu at Gaddi's is priced at HK$ 4,888 for two and must be reserved 48 hours in advance. Stay tuned for its imminent return to the menu.