22 Nov 2022 By May Ng

Clarence Celebrates Autumn with New Dining Experiences 

Internationally renowned Chef, Olivier Elzer, has unveiled his latest seasonal menu at Clarence, alongside new dining experiences for every taste and craving – from executive lunch, set dinner, to festive sets.

As an ambassador for all things French, Chef Elzer – with 23 Michelin stars under his belt – and his protegé Chef Simon So, who helms Clarence’s kitchen, continue to pay tribute to artisanal produce from different regions of France. Through using Asian cooking methods such as charcoal grilling, steaming, and Teppan, they enhance classic recipes and flavours resulting in a new way to enjoy French cuisine which is lighter yet retains all the traditional tastes.

Egg Red Wine Poached_Spinach_Mushroom

As no French food is complete without wine, Clarence’s expert sommelier team led by Zsolt Menku has curated a collection of unique yet exquisite vintages from lesser-known vineyards as well as rare, coveted labels from the world’s most established winemakers. 
Reflecting the Changing Seasons
“As we head into the colder weather, my menu will follow the seasons just like in France which means you’ll be seeing more autumn and winter produce. We have also added hot starters and a pasta section to the menu”, said Chef Elzer. “Pasta may come as a bit of a surprise in a French restaurant, as most people’s mind will immediately turn to Italy – but each region in France has its own traditional pastas made from a variety of flours, something which is not very well known!”

Onion Soup_Cheese_Pasta

One familiar and comforting new addition is Paris – Onion Soup, Cheese, Pasta, which takes inspiration from Paris’ famed classic French Onion soup but replaces the crusty bread with Blé Noir Pasta. Chef Elzer also highlights dishes from his hometown through another pasta dish, Alsace – Spätzle, Smoked Duck, Foie Gras Sauce, as smoked goose is often combined with goose foie gras sauce in Alsace during winter for a tempting, rich dish soaked up with hand-made fresh spätzle. Dauphiné – Ravioles du Royans, Truffle Cream/Comté gives a nod to the historic and cultural region of Dauphiné in the Rhones Alps, with tiny ravioli filled with spinach and comté cheese in a truffle sauce – a simple dish that won’t fail to surprise!
Added to the menu by popular request is Chef Elzer’s famous Ardèche Chestnut Soup, Bacon Foam, a multi-textured soup where the sweetness of the burnt chestnuts is balanced with the smokiness of bacon foam with some truffle on top and a hint of vanilla, only available for two months. 
Other hot starters include Egg Red Wine Poached, Spinach, Mushroom, Ham where eggs are first smoked in the charcoal cooker instead of being poached and cooked in a classic Burgundy meurette sauce. 
As some dishes are too good to be shared, Chef Elzer has added several new mains served in individual portions such as the Dover Sole, Steamed Potato, Tartare Sauce, a popular classic from Paris, and Duck Confit, Potato Salardaise, Truffle Foam, focusing on ingredients from the terroir of the Southwest of France. Carb-fiends won’t want to miss the Roasted Langoustine, Pasta Risotto, Masala, which uses rizo instead of rice and masala spices to bring out the sweetness of the French langoustine.
Weekday Signatures to Savour or Share
During the week, great value set lunches and dinners have been developed to tempt guests through the new season with signature dishes from the Raw & Wine Bar, Yakifrenchy and mains to share or enjoy as individual portions.
Guests will also be able to choose between a ‘discovery’ wine pairing option – introducing lesser-known labels and rising stars from more “obscure” wine regions – or a sommelier wine pairing option, showcasing iconic labels from renowned vineyards and winemakers.
Set lunches will be available Monday to Friday and set dinner will be available Monday to Thursday. A three-course business lunch menu will cost $498 per person, while a four-course menu will cost $598 per person.
The set dinner menu will cost $788 per person. A three-glass discovery wine pairing can be added on for $588 while the 3 glass Sommelier Experience Wine Pairing is $788. 
Welcoming the Christmas Season
Throughout the month of December, Clarence will also be offering a range of festive menus to replace the set lunch and dinner. The dishes will include a rich Goose Foie Gras Terrine with Truffle and Gewurztraminer Jelly Condiment and a sumptuous Veal Cheek Cooked with Blanquette Pilaf Rice Foam, and Chestnut Mont Blanc.
Chef Elzer said: “Christmas is a time of decadence and indulgence, and this is reflected in our Christmas menu, which features wonderful winter produce such as scallops, chestnuts, and goose foie gras. I’ve borrowed several traditional dishes from my family which are always enjoyed during the festive period and added the Clarence twist to befit the celebratory nature of the season.”
With the new additions to the a la carte menu, autumnal set lunch and dinner menus and festive offers, there’s much to discover at Clarence Hong Kong this Autumn. 
Clarence is located at 25/F, H Code, 45 Pottinger Street, Central, Hong Kong. Tel: +852 3568 1397.
For more information and updates, you can visit clarencehk.com,
or join Clarence on Instagram @clarencehongkong.
Beet, Potato Salad_Pommery Mustard Dressing_Green Apple
Goose Foie Gras Terrine , Truffle , Gewurztraminer Jelly , Condiment
Egg Red Wine Poached_Spinach_Mushroom
Beef Cheek_Chili Sauce_Burnt Leek
French Bean_Foie Gras_Truffle Dressing_Hazelnut
Quail Breast_Mustard