a promising meal at Bones, Chef James' previous restaurant in the 11th arrondissement of Paris, just before it was closed for good late summer last year, I wonder what and where his new gig's going to be. Then late last year I heard the news that he's going to open a casual Parisian bistro right in Hong Kong, in collaboration with a local restaurant group.
The tomatoes with homemade curds and black garlic was a side dish recommended to us when we ordered. The tomato slices were sweet and delicious, and the combination of the ricotta-like curds was classic with an interesting touch of grated black garlic on top. It’s a decent meatless dish to balance out the rest of the meat-rich courses.
Many chefs took up the baton to be the champions for "local ingredients" these days, but James took one step further in not only using local ingredients whenever possible, he also tries to do as much preparation in-house as possible, minimizing the need to source from external vendors. That included the bread (baked using natural starter yeast), the burrata cheese and even the puff pastry for the mille-feuille dessert.
When? March 10 2016
Where? Belon, 41 Elgin Street, Central, Hong Kong
Menu Highlights? Whole Roast Chicken with Pommes Anna
2014 Domaine Breton “Dilettante Sec” Vouvray
2014 Mas del Perie, Fabien Jouves “You Fuck My Wine”
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