Have a Taste of Loire Valley!

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In May every year, Hong Kong celebrates the exciting Le French May with its many stimulating cultural, artsy and culinary happenings. While we can all breathe a sigh of relief that Notre Dame is still standing and the lost spire and damage from the fire will be rebuilt, Hotel Stage invites you to join us at Kitchen Savvy for some delicious fare inspired by regional cuisine of the Loire Valley, the land of majestic grandeur of French Chateaux.

Throughout the month of May, in addition to its regular menu, Kitchen Savvy will be offering a Le French GourMay menu with delectable dishes from the Loire Valley, the French Festival’s region-in-focus this year. Our Loire menu features some great river fish dishes such as Pan-fried Pike Fish Patty, Quinoa, Lemon & Mustard Mayonnaise, and Poached Zander Dumpling, served with Lobster Tail and Asparagus in a rich Fish Bisque.  Both pikes and zanders, common river fish in the Loire and its surrounding tributaries, appear regularly on restaurant menus as well as in home kitchens. Meat lovers may want to try the Roast Quail served in a Fig Gravy, accompanied by Pommes Fondant, Yellow Turnip, Quail Egg, and the Lamb’s Tongue Lettuce known as Mâche.

Talking about food and wine in the Loire, we can’t overlook the region’s most famous produce, the Chèvre – Goat Cheese – in a salad and a souffle, preferably paired with a glass of the indigenous Chenin Blanc or the ubiquitous Sauvignon Blanc.  French cuisine always boasts tempting patisserie and desserts. Kitchen Savvy’s pastry chef makes a beautiful Tarte Tatin, but instead of apples in the classic recipe, he uses conference pears from Anjou in the Loire Valley, giving a new twist in texture for the traditional dessert.

Head down to Muse Wine Bar to taste some luscious samples of Cabernet Franc and an interesting blend of the two star grape varieties: Gamay and Cabernet Franc of the Beaujolais and Loire region respectively.  Looking for fruit purity such as the citrus in Sauvignon Blanc or the apple or melon in Chenin Blanc, you can’t go wrong with the Loire’s crisp and fresh examples offered at The Muse.

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Have a Taste of Loire Valley!

In May every year, Hong Kong celebrates the exciting Le French May with its many stimulating cultural, artsy and culinary happenings. While we can all breathe a sigh of relief that Notre Dame is still standing and the lost spire and damage from the fire will be rebuilt, Hotel Stage invites you to join us at Kitchen Savvy for some delicious fare inspired by regional cuisine of the Loire Valley, the land of majestic grandeur of French Chateaux.

Throughout the month of May, in addition to its regular menu, Kitchen Savvy will be offering a Le French GourMay menu with delectable dishes from the Loire Valley, the French Festival’s region-in-focus this year. Our Loire menu features some great river fish dishes such as Pan-fried Pike Fish Patty, Quinoa, Lemon & Mustard Mayonnaise, and Poached Zander Dumpling, served with Lobster Tail and Asparagus in a rich Fish Bisque.  Both pikes and zanders, common river fish in the Loire and its surrounding tributaries, appear regularly on restaurant menus as well as in home kitchens. Meat lovers may want to try the Roast Quail served in a Fig Gravy, accompanied by Pommes Fondant, Yellow Turnip, Quail Egg, and the Lamb’s Tongue Lettuce known as Mâche.

Talking about food and wine in the Loire, we can’t overlook the region’s most famous produce, the Chèvre – Goat Cheese – in a salad and a souffle, preferably paired with a glass of the indigenous Chenin Blanc or the ubiquitous Sauvignon Blanc.  French cuisine always boasts tempting patisserie and desserts. Kitchen Savvy’s pastry chef makes a beautiful Tarte Tatin, but instead of apples in the classic recipe, he uses conference pears from Anjou in the Loire Valley, giving a new twist in texture for the traditional dessert.

Head down to Muse Wine Bar to taste some luscious samples of Cabernet Franc and an interesting blend of the two star grape varieties: Gamay and Cabernet Franc of the Beaujolais and Loire region respectively.  Looking for fruit purity such as the citrus in Sauvignon Blanc or the apple or melon in Chenin Blanc, you can’t go wrong with the Loire’s crisp and fresh examples offered at The Muse.

 
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