The Dining Experience at L’Envol with A New “Prestige” 8-Course Caviar Menu

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L’ARMUR BELUGA N°7 W3 L’Envol

Located within the sophisticated surroundings of the newly opened St. Regis Hong Kong, L’Envolled by Culinary Director Olivier Elzer offers an inventive interpretation of French haute cuisine using selected ingredients and seasonal produce from France and Asia. The sophisticated dining room perfectly encapsulates Parisian flair in an opulent and feminine palette of beige, white and gold with pastel marble and brushed bronze, reflecting Chef Olivier Elzer’s contemporary culinary compositions. 

Following the long-awaited opening of L’Envol, Chef Elzer introduces the Prestige Caviar menu, an 8-course dégustation menu reflecting his passion for high quality ingredients. The menu marks the launch of Chef Elzer’s seasonally-inspired culinary vision at L’Envol, and is priced at HKD2,688 per guest with an additional 10% service charge. 

L’IMPERIAL DE SOLOGNE DE LA MAISON NORDIQUE L’Envol

Introducing the Prestige Caviar Menu at L’Envol 

Highlighting five hand-selected caviar pairings originating from leading caviar producers in China, France and surrounding European countries, the Prestige Menu is an ode to Chef Elzer’s precise and delicate craftsmanship. To start, guests are presented with the first course of Le Shadi de La Maison Nordique, a beef consommé jelly with horseradish topped with a beautiful layer of Shadi Caviar harvested from the Schrenki sturgeon in Quzhou, China. The coveted eggs are farmed, washed, salted and then aged for two months in China, before being shipped to France for further assessment, tasting and final packing by the caviar masters of La Maison Nordique. 

L’OSCIETRE KAVIARI L’Envol

The second course, Le Kristal Kaviari follows with fresh Brittany razor clams served with the famous amber- hued Kristal Caviar, a favourite among Michelin-awarded chefs, harvested from the Schrenki sturgeon in China. Kristal Caviar pairs especially well with Brittany razor clams due to the mineral freshness of the clams, which enhances the caviar’s flavour. L’Imperial de Sologne de La Maison Nordique features soft-poached French pink rock lobster, elegantly layered with cucumber, dill cream and Imperial Caviar from France. Made in Saint- Viâtre, Caviar Imperial de France is the result of an exclusive relationship between leading French caviar producer, La Maison Nordique and passionate local fish farmers, Vincent and Patricia Hennequart. 

L’Oscietre Kaviari highlights the prestigious caviar from sturgeon Acipenser Gueldenstaedti. The amber- coloured, larger-sized grains are subtle and marine in flavour with a lingering note of hazelnut, blending well on the palate with the sweet-fleshed roasted Brittany turbot. The turbot and Oscietra caviar are complemented by sweet potato, vodka-infused creamy butter sauce with chives, and shredded caviar paste. For the final and most anticipated caviar experience, guests will enjoy L’Armur Beluga No.7 W3, seared Wagyu tenderloin served alongside blinis topped with beef marrow and highly valued Beluga caviar. The light gray to jet-black eggs are uniquely expressive in flavour, as the Beluga sturgeon may take up to 20 years to reach maturity and reach up to 900 kilograms in weight when harvested for its caviar. 

LA POMME GRANNY SMITH L’Envol

The traditional French cheese course follows, bringing guests a selection of curated artisanal cheeses from L’Envol’s cheese cellar. At L’Envol, the decadent selection of cheese is brought to guests on a bespoke cheese trolley paired with homemade condiments including white chocolate, Iranian honeycomb, espelette pepper and many more. The exquisite gastronomic experience ends with La Pomme Granny Smith, a delicately crafted dessert of Granny Smith apple compote nestled within a yuzu-flavoured white chocolate sphere fashioned to appear like an apple, served with Calvados sorbet and a light yuzu emulsion by Pastry Chef, Mandy Siu. 

L’Envol also offers guests over 800 wines including red, white, rosé, and dessert wines, as well as more than 100 references for Champagne all handpicked by Chief Sommelier Tristan Pommier. The beverage list is extensive with a focus on small boutique wineries so that guests can enjoy rare vintage or limited edition bottles. Aside from vintage and iconic wines, guests can also enjoy premium Armagnac and rare cognac selections for the perfect after dinner digestif. 

LE KRISTAL KAVIARI L’Envol

L’Envol’s full 8-course Menu Prestige by Chef Olivier Elzer is as below: 

Menu Prestige by Olivier Elzer 

  • HKD2,688+10% per guest
  • Le Shadi de la Maison Nordique
  • Beef ‘consomme’ jelly and horse radish
  • Le Kristal Kaviari
  • Brittany razor clams ‘a la mariniere’
  • Pressed Kristal caviar cream
  • L’Imperial de Sologne de la Maison Nordique
  • Poached French pink rock lobster 
  • Imperial caviar, cucumber & dill emulsion
  • L’Oscietre Kaviari
  • Roasted Brittany turbot 
  • Oscietra caviar & sweet potato
  • L’Armur Beluga No.7 W3
  • Seared wagyu beef tenderloin
  • Beef marrow with beluga caviar & blinis 
  • Les Fromages de Notre Cellier 
  • L’Envol cheese selection
  • La Douceur Surprise
  • Our pastry chef surprise delicacy
  • La Pomme Granny Smith
  • Granny Smith apple compote in a chocolate sphere 
  • Calvados sorbet & yuzu emulsion
LE SHADI DE LA MAISON NORDIQUE L’Envol

About L’Envol Culinary Director, Olivier Elzer 

With over 20 years of experience, multi-Michelin-starred chef Olivier Elzer joins the St. Regis Hong Kong as culinary director for L’Envol French restaurant. Highly regarded as one of the leading French chefs in Hong Kong, he has helped various restaurant achieve an accumulative 18 Michelin stars; Elzer is passionate about refining and redefining the tastes, textures and techniques of French cuisine. This passion drives the creation of innovative, seasonal dishes showcased on the menu at L’Envol illustrated by his signature dish La Croute de Ma Grand-Mere and Oysters served with Cadoret Vodka and Lemon Granite. 

Previously, chef-patron Elzer opened his first restaurant venture, Seasons by Olivier E in Hong Kong’s Causeway Bay in 2014, creating classic French dishes with Asian influences, which went on to receive a Michelin star a year later. In his early years, he worked at the Abbaye de la Bussière in Burgundy, France and was named one of the country’s 22 best young chefs by the Gault Millau French restaurant guide. In Hong Kong, Elzer has worked for high-profiled restaurants including Pierre restaurant in Mandarin Oriental, Hong Kong and French fine dining restaurant L’Atelier de Joël Robuchon in The Landmark, Central, where he led the teams to achieving two- and three-Michelin stars respectively.