French Cuisine

In the opulent surroundings of Robuchon au Dôme, Chef Gérald Passedat of Le Petit Nice in Marseille, France, and Executive Chef Julien Tongourian of Robuchon au Dôme sample each other’s dishes, and discover that, although their restaurants are far apart and lie on different shores, there is much they share, both in expertise and in deep devotion to the culinary realm.

After a rollercoaster eight-year journey, Ta Vie has finally achieved the highest distinction of three MICHELIN stars in the MICHELIN Guide Hong Kong & Macau 2023.

Daniel Calvert is Executive Chef of SÉZANNE, which was promoted to Two MICHELIN Stars in the MICHELIN Guide Tokyo 2023. Before moving to Tokyo in 2021, he lived and worked in London, Paris, New York and Hong Kong. We asked him about Japan, his experiences around the world and what he would say to young chefs.

Richard Ekkebus revisits the past 18 years growing with two-MICHELIN-starred restaurant Amber and shares more about his eagerness to explore new horizons.

A decade is a long time in an ever-changing city like Hong Kong. In TATE Dining Room, the time passed in a flash.

Chef Uwe Opocensky of one-MICHELIN-starred Petrus talks sustainability and cooks local eggplants grown in compost made from used coffee grounds.

In this series, we explore the basic stocks that every great cuisine is built on. First up: French Veal Bouillon.

French-born chef Olivier Elzer explains how a hidden bed of French caviar cream adds a luxe lift to his signature dish of Brittany razor clams.

Located at the top floor of Island Shangri-La, Hong Kong and boasting three decades of history, Restaurant Petrus is one of the most recognised restaurants in Hong Kong. But its chef Uwe Opocensky doesn’t want it to be just iconic — he wants it to be one of the best restaurants in the city.

With their exceptional French gourmet, inviting decor and attentive service, these restaurants give you a complete French gastronomic experience - without having to leave town.

Toughness doesn’t come from appearances — it is all in the mind, says the unapologetically feminine chef-owner of MICHELIN-starred Tate in Hong Kong.

The son of a kaiseki chef speaks to MICHELIN after his restaurant Kei in Paris clinched three stars in the MICHELIN Guide France 2020 selection, and shares his thoughts on getting the top distinction for his brand of French cooking.

No matter what the season, a steaming hot bowl of soup will warm the heart. Here are five MICHELIN-recommended restaurants to get your fill.

This little herb packet adds flavourful French flair to stews, stocks and sauces.

Canapés, amuse-bouche, mignardises, petit four — all a fanciful part of the French fine dining experience. What are they, and how do you pronounce them?

The executive chef of the one-Michelin-starred French restaurant, shares about his French way of life.

Almost 20 years ago, French chef Alain Passard of three-Michelin-starred L’Arpège took a risk by taking all meat dishes off his menu, pioneering a new wave of plant-based cuisine.

The duo talk about their upcoming collaboration and what they think about each other.