Restaurants
Feuille
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Renowned French chef David Toutain’s first venture outside France advocates an eco-friendly ethos, using locally sourced, organic produce with minimal impact on the environment. The multicourse veggie-heavy tasting menu, just like the restaurant’s name, is inspired by nature and the life cycle of plants. Dishes take a root-to-shoot approach, finessed by French techniques. Highlights include cumin-egg-sweet corn, and the photogenic spiny lobster.
"Our season-driven menu pairs seeds, grains, leaves, roots, stems, flowers or fruit with sustainably sourced meat and seafood. We source from local farms and small-scale suppliers as much as possible, and treasure every ingredient by using them to the fullest. Discards are turned into vinegars and sauces."
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5 Fermentation Techniques You Can Do at Home by Chefs David Toutain and Joris Rousseau at Feuille
Discover Feuille’s fermentation techniques and sustainability philosophy and learn how to culture your own flavours at home.
Discover Meticulously Crafted Bread Spreads at These 6 MICHELIN-Starred Restaurants in Hong Kong
Discover a holistic bread course experience at these six MICHELIN-Starred restaurants in Hong Kong, where both the bread and the spreads are meticulously prepared, making it one of the highlights of the entire dining experience.
One Farmer, One Chef: MICHELIN Green-Starred Restaurant Feuille and Farmhouse Productions Take Sustainability to New Heights
This year, Feuille has scooped a double award win — one MICHELIN Star and a Green Star. The restaurant champions sustainability through zero-waste practices and supports local regenerative agriculture. To further this, Feuille reveals its passion and dreams by collaborating with local farm, Farmhouse Productions.
