20 May 2023 By May Ng

Contemporary French Restaurant Feuille Officially Opens

Michelin-starred French chef David Toutain’s first overseas venture promises to make diners see vegetables in a whole new light

Joris Rousseau and David Toutain

The modern French restaurant Feuille (pronounced ‘feuy’ and French for ‘foliage’), a collaborative concept by acclaimed chef David Toutain and restaurant group ZS Hospitality, has officially opened for bookings on 1 May. Conveniently situated in the heart of Central, the latest dining destination in Hong Kong helmed by executive chef Joris Rousseau presents a menu centrered around plants, meticulously utilizing proteins to uplift the flavours and textures of grains, seeds, fruits and vegetables. In particular, Feuille will explore the potentials of locally sourced ingredients through their tastes, textures, and smells, embrace seasonality and sustainability by utilizing every part of the produce, and create refined original dishes with sophisticated presentation.

Origins (Miso – Meringue, Lily Bulb – Chocolate, Cauliflower – Coconut)

French chef David Toutain of two Michelin-starred Restaurant David Toutain in Paris is a culinary visionary known for his approach to French cuisine. He has worked in some of the world’s most renowned restaurants, including L’Ambroisie and Arpège in Paris, and Mugaritz in Spain.But it was working alongside the renowned chef Marc Veyrat, who specialises in the use of mountain plants and herbs, that shaped Toutain’s culinary philosophy. His gastronomic creations are inspired by nature, and he uses innovative techniques and unexpected ingredients to create dishes that are both visually stunning and delicious.

Helming Feuille’s kitchen is executive chef Joris Rousseau, who developed his culinary style under renowned French chef Yannick Alléno while working as a sous chef at Alléno’s three-Michelin-starred Cheval Blanc Courchevel and Pavillon Ledoyen. Prior to the opening, Joris worked closely with David over five months to ensure the perfect culinary and wine pairings.

Joris aims to bring his own touch of flair to Feuille, adding “I’ve always been a big believer that fruit and vegetables should be treated with the same amount of consideration and respect as a piece of meat or fillet of fish, if not more. It’s been a delight to work with David on this concept offering elevated “vegetal” cuisine that allows us to experiment with both a meat and vegetarian menu, we share a similar philosophy that vegetables will not be outshined even when being served with meat.

Watercress – Turbot – Winter Melon

Tasting Menus That Pushes Creative Culinary Boundaries

There are two multi-course menus to choose from, both of which follow the life of a plant: the Menu Terrior, priced at HK$1,580 (+10% service charge) and the Menu Vegetal (vegetarial menu), available for HK$1,350 (+10% service charge). The experience start with “Grains & Seeds”, featuring dishes such as potato and flaxseed tartlet topped with a mulberry sphere and stellaire flower and creamy egg topped with corn espuma and cumin caramel served with a mouillettes. The second part of the menu, named “Leaves, Stems & Roots” celebrates the process of growth. With the help of sunlight and through the passage of time, “Flowers & Fruits” will bloom in an array of delightful desserts including Melon – Saffron – Basil, a melon sorbet made tableside then served with melon vinegar made with melon seeds and saffron infused in white balsamic, fresh Melon wrapped in basil leaf and basil oil and Tomato – Strawberry – Longan, in which the whole tomato is fully utilized to make powdered and candied tomato topped with a smooth Longan espuma and marigold. Finally, the menu ends with “Origins”, with each of the three mignardises based on the three life stages of the plant – one inspired by seeds and grains, one based on leaves, roots and stems and the last with flower and fruits. Both menus are composed of creative, playful and intelligent combinations, and all dishes are created using fresh, seasonal and mainly local ingredients. The menus can be accompanied by a wine pairing for HK$988 (+10% service charge). A shorter menu, perfect for business lunches, as well as the full tasting menu, is also available during lunch service.

Beetroot – Beef Cheek – Rosemary

Address: 5/F, The Wellington, 198 Wellington Street, Central, Hong Kong

Email: info@feuille.hk

Website: www.feuille.hk 

Facebook: @feuillehk

Instagram: @feuillehk @david_toutain @jorisrousseau @zshospitality