Cover French GourMay at Hugo's (Photo: courtesy of Hugo’s)
French GourMay at Hugo's (Photo: courtesy of Hugo’s)
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Hugo's
Executive sous chef Lewis Scarfe at Hugo’s has curated a bespoke menu for the annual French GourMay food and drink festival
French GourMay is an annual celebration of the country’s gastronomy and winemaking that follows its sister arts festival, French May. This year, Hugo’s at Hyatt Regency Tsim Sha Tsui is celebrating the annual fair with a specially curated menu led by executive sous chef Lewis Scarfe. Inspired by this year’s theme ‘Savoie,’ a French Alpine region renowned for its mountain produce, lake fish and hearty cuisine, the menu invites guests to savour the rustic yet refined flavours of the Alps.
Starters include the beetroot-cured trout, a dish that embodies the freshness of Alpine lakes with vividly coloured fish, horseradish cream and buckwheat crisp. Another stand out is the silky and indulgent Castaing foie gras torchon (a technique that shapes foie gras into a log before curing and poaching). Enriched with génépi (Alpine herbal liqueur) honey and berry gel, the fish is served with toasted brioche for an elevated touch.
Above Beetroot cured trout (Photo: courtesy of Hugo’s)
Above Hot smoked guinea fowl crapaudine (Photo: courtesy of Hugo’s)
Beetroot cured trout (Photo: courtesy of Hugo’s)
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Mains span a variety of classics. The hot-smoked guinea fowl crapaudine (spatchcocking) is crafted using premium poultry from the renowned Maison Miéral farm. The bird is flambéed with Chartreuse, the herbal liqueur of the French Alps, and paired with tartiflette, a Savoyard dish of potatoes, reblochon cheese, lardons and onions. This hearty dish is indulgent yet unmistakably rustic, capturing the comforting essence of Savoyard cuisine.
Guests dining at Hugo’s can also enjoy a curated selection of mains that lead with Alpine produce, ingredients and tastes. Highlights include the grilled seasonal lake fish in bread dough, prepared with traditional techniques and finished with smoked herbs and génépi lemon butter sauce, while the 30-day dry-aged French entrecôte and 30-day dry-aged French beef Côte de Boeuf make for hearty alternatives, both enriched with a dry-aging process that deepens the flavour of the beef.
A light and refreshing blueberry tartlet with honey ice cream concludes the meal with subtle sweetness and fruitiness.
Above Blueberry tartlet with honey ice cream
Blueberry tartlet with honey ice cream
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