La Saison Brings Summer Seasonal Dishes to the Table

La Saison, the French fine-dining gem amidst the hustle and bustle of Tsim Sha Tsui, has launched a Summer menu to celebrate the season featuring fresh French dishes.  French for “season”, La Saison presents new and exciting flavours curated by Michelin-starred Chef Jacques Barnachon, using only the freshest and finest seasonal produce.

La Saison’s innovative menus complement the rhythm of the seasons, focused on premium ingredients.  Jacques Barnachon, recognized as a world-leading foie gras expert, believes that the marriage between seasonal ingredients and exceptional culinary art keeps people coming back for more, ‘For this Summer, I have taken elements from my recent travel experiences and combined them with refreshing signature ingredients to create a unique foie gras dish with rhubarb and beetroot.  We are dedicated to providing our guests with exceptional experiences with superb contemporary French fine dining.’

Guests can start their meal with the appetizer of Smoked Duck Foie Gras with Rhubarb and Beetroot (HK$368) paired with a slightly sweet and sour sauce that cuts through the richness of the foie gras. For something lighter, the Trio of Eggs in Nest with Salmon Roe, Morel Mushroom and Chive (HK$228) is the perfect indulgent alternative.  The new menu also features a selection of sumptuous main courses, ranging from Steamed Sea Bream with Tomato Confit and Rabbit Mustard Sauce (HK$368) to Filo Pastry of Yellow Chicken Breast, with Spinach and Chicken Cream (HK$328). The Vanilla, Raspberry and Rose Mousse Dome with Lychee Sorbet (HK$148) adds a delightful sweet end to dinner and is a must try for dessert enthusiasts. 


Smoked Duck Foie Gras with Rhubarb and Beetroot


Trio of Eggs in Nest with Salmon Roe, Morel Mushroom and Chive
Steamed Sea Bream with Tomato Confit and Rabbit Mustard Sauce


Filo Pastry of Yellow Chicken Breast, with Spinach and Chicken Cream

Vanilla, Raspberry and Rose Mousse Dome with Lychee Sorbet


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