Bacchus, the new go-to destination for modern Asian-influenced French cuisine and seasonally driven wines is set to open this November in Hollywood Centre at 233 Hollywood Road. Led by executive director Hervé Pennequin, chef consultant Laurent Varachaud and executive chef Mickael Messina, Bacchus will bridge the gap between culinary cultures of the East and West, as well as foster the ultimate welcoming environment for wine education in Hong Kong.
Located on the third floor of Hollywood Centre, Bacchus brings convivial service to a refined and relaxed main dining room and alfresco wine garden, as well as an intimate wine lounge for those wanting to gain a deeper appreciation for Bacchus’ rare wine collection.
Bacchus’ signature Alain Senderens’ Apicius Duck Magret “Revisited” ($688) is a tribute to the late Chef Alain Senderens’ signature duck dish based on an Ancient Roman recipe. Chef Alain was known as the “Picasso of French Cooking” and was famed for his Asian-infused and wine-oriented dishes, as well as being the pioneer of food and wine pairings. Executive Director Hervé Pennequin had previously worked with Chef Alain as Head Sommelier at his three Michelin-starred Parisian institution Lucas Carton, and has brought his knowledge of both the dish and appropriate wine pairings to Bacchus’ version of the dish, which features spiced honey roast duck breasts, injected with additional Japanese flavours on the sides with Orange Zest and Cinnamon Marinated White Turnips and sauteed Daikoku Mushrooms. It is also served with Honey-Peach Puree and Dates and Mint Relish that perfectly compliment the tender duck breast, partnered with a 2017 Banyuls Domaine de Bila-Haut port wine that Hervé has paired with the dish to complete the rich and complex flavours.
Similarly, the Poached Macao Dover Sole in Filets and Sake Creamy Sauce ($488) is another classic French dish given a Japanese twist, featuring a fresh sole poached whole and topped with umibudo sea grapes, elevated with a decadent creamy sake sauce, and a wakame seaweed and potato millefeuille, and paired with a glass of IWA’s Assemblage 2, a Japanese sake made by the former cellar master of Dom Pérignon. Bacchus is one of only three locations in Hong Kong to serve this luminous sake by the glass.
Finally, complete the night with Bacchus’ sublime dessert selections. For those looking for traditional French pastries, the Flan à la Parisienne ($108) with Madagascar Vanilla Bean includes an interesting addition of Black Sesame Paste, tying together Hong Kong and France. The Sauteed Quetsch Flambée ($118) alongside Cardamone Madeleines is authentically French, with the addition of a delicate, palate cleansing Osmanthus Flower Sorbet inspired by the osmanthus teas that permeate local tea houses.
