You don't have to wait until Le French May to enjoy the flavors of France.
Inspired by Parisian bistros, Nez Bistro is named after the French for "nose" and references our sense of smell.
"The nose is the first aromatic impression of the wine, just like the aroma of a dish preceding tasting," said Victor Petiot, the award-winning sommelier who curated Nez's wine program. "At Nez I have imaged a short yet precise selection of wines representing countries worldwide, with a balance between the classic, organic, old world and new world."
The foie gras Rougie creme brulee (HK$298) is homemade with cognac, but what sets it apart is the garnish. Strawberry and raspberry marmalade add a tart accent to the creamy liver. It is best paired with Laherte Freres Rose de Meunier champagne.
To go with the crustacean seafood soup (HK$388), an orange broth of fish fillet and red prawn, Petiot recommends the orange Domaine de Bellevue Maceration 2020.
More filling dishes include organic yellow chicken (HK$498), served with butter sauteed green asparagus and morel mushroom, and bavette de boeuf wagyu (HK$498), enjoyed with creamy mashed potatoes, caramelized onion and black pepper sauce.
Finish off with profiteroles (HK$128) topped with house-made vanilla ice cream, or a chocolate moelleux with chocolate ice cream (HK$148).
Terroirs is another bar and lounge that celebrates French wines. Founder Hugues Rondouin, director of LQV Group, said: "Terroir refers in part to the soil of a region, but it speaks to a unique locale where wine is produced, a sense of place with uniquely French characteristics. We're proud to celebrate the unique savoir-faire of French winemakers and artisanal producers through our wine list and food."
A highlight on the menu is the LQV croque monsieur 2.0 (HK$168), made with homemade bread, janier comte 18 months, and a choice of either charcuterie bobosse truffle ham or portobello mushroom.
The octopus tentacle (HK$288) also stands out, featuring Brittany octopus served with burnt eggplant caviar and langoustine juice.
Drinking is always better with friends. Sharing platters include a full artisanal cheese board (HK$850) and E Fouillard Salers angus beef striploin (HK$368),
At Huso, the focus is on the king of French wines: champagne. To go with its seafood-rich French Mediterranean menu are notable selections such as the Vilmart et Cie Grande Reserve Premier Cru Brut, served at a warmer temperature to bring out more intense secondary notes of biscuit, wheat and melted butter on top of the fruitier primary notes.
Diners can pair champagne with their caviar dish of choice. The Dior egg (HK$258), named after Christian Dior, is encased in a bar of champagne jelly and topped with a generous serving of caviar. Or try the Taiwanese cured mullet roe bottarga (HK$198), grated over pickled daikon. Champagne gives it a sharper flavor profile.
Caviar indulgence is not limited to mains. Huso's soft-serve ice cream (HK$188) comes with caviar and champagne jelly.
Not all French cuisine is as high end, though. Somm brings back its popular SommKind of Brunch (HK$748) for guests to have their fill. Available on weekends, the brunch begins with starters such as homemade sourdough bread, poppy seed bun and Earl Grey brioche feuillete with Bordier unsalted butter and seasonal Christine Ferber jam, Hokkaido scallop tartar with wakame and Western Australian winter truffle and lemon.
For mains, guests can try line-caught medai grilled on the skin on the binchotan, or locally sourced roasted ping yuen chicken with sweet garden pea tartelette a la Francaise. Save room for desserts. The Abinao chocolate souffle with cacao sorbet is worth busting the diet for.
The brunch comes with 90 minutes of free flow on wine , cocktails, fresh juices, coffee or tea.
