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Celebrate Le French GourMay at Langham Place, Mongkok, Hong Kong

30 April 2013

Five star luxury hotel, Langham Place, Mongkok, Hong Kong, debuts its partnership with Le French GourMay offering foodies a month of the best of Bourgogne’s gastronomy and wines, all in the heart of the city.

Ming Court
A special collection of Bourgogne wines paired with Cantonese culinary creations from two-Michelin star Ming Court will be available on a six-course menu for HK$988 per person. With a HK$400 supplement, guests may pair the gourmet menu with 3 glasses of fine Bourgogne wine.

Chilled Silk Bean Curd, Black Truffle and Gold Leaf and Suckling Pig, Foie Gras Pâté offer a taste of France’s beloved ingredients to begin the six-course meal. The fruitiness of Pierre André, Tastevine, Macon-Villages 2009 is beautifully harmonised with the appetisers bringing out the sensational, gamy flavours of black truffle and foie gras used in this innovative, Cantonese entrée. Buddha Jumps Over The Wall, Chicken Consommé, Double-Boiled follows, representing a treat for the senses.

A glass of Robert Comte, La Truffière, Meursault V.V. 2009 will then be paired with Scallop, Minced Shrimp, Special Soy, Pan-Seared. The spicy oak flavour of the wine enhances the ocean freshness of the giant scallop. The wine complements the seafood course, Lobster, Crispy Noodle, Superior Broth.

The main course, a soft, slowed-cooked Wagyu Beef Cheek, Beef Consommé, Braised, is matched with Hubert Moret Gevrey-Chambertin 2008 and the next course, Chinese Sausage, Glutinous Rice Deboned Chicken Wing, surprises guests. The Sago Pudding, Crystal Bun is a grand finale for this pairing menu, at the two Michelin-star restaurant.

Ming Court’s Le French GourMay Degustation Menu will be available for lunch and dinner from 2 – 31 May 2013. For more information or to make a reservation for Le French GourMay at Ming Court, guests may contact (852) 3552 3300 or email lphkg.mingcourt@langhamhotels.com.

Portal – Work & Play
Portal – Work & Play, where business and pleasure intertwine, also heads to France this year. As part of Le French GourMay, the fashionable lounge will offer a tempting platter of three cheeses, paired with a glass of Bourgogne white wine, for HK$198 (La Truffière Bourgogne Blanc “Cuvee Saint-Vincent” 2011) or HK$238 (Jean Bouchard, Chablis 1er Cru, 2006).

Wine Selection
-La Truffière Bourgogne Blanc “Cuvee Saint-Vincent” 2011
-Jean Bouchard, Chablis 1er Cru, 2006

Cheese Selection (to be paired with jam and honey)
-Chambertin: a soft French artisan cheese, made from unpasteurised cow's milk, with a sharp flavour and buttery finish
-Charollais: a goat’s cheese originating in France with a grassy aroma and a smooth, firm texture that melts on the palate
-Crottin: a famous goat cheese with subtle and slightly nutty flavo

The cheese platter will be available from 2 – 31 May 2013 daily after 5pm. For more information or to make a reservation for Le French GourMay at Portal – Work & Play, guests may contact (852) 3552 3232 or email lphkg.pwp@langhamhotels.com

For more information about Langham Place, Mongkok, Hong Kong, please visit: http://hongkong.langhamplacehotels.com

For more information of Le French GourMay, please visit http://www.frenchmay.com/gourmay

* Price is subject to 10% service charge

Two-Michelin star Ming Court Chilled Silk Bean Curd, Black Truffle and Gold Leaf
Portal – Work & Play, where business and pleasure intertwine

***End***


For media enquiries and high resolution images, please contact:

Director of Communications
Alka Datwani
Langham Place, Mongkok, Hong Kong
T: (852) 3552 3050
M: (852) 6398 6403
F: (852) 3552 3069
Email: alka.datwani@langhamhotels.com

Communications Manager
Titania Shum
T: (852) 3552 3057
F: (852) 3552 3069
Email: titania.shum@langhamhotels.com


Appendix- Ming Court Le French GourMay Degustation

Chilled Silk Bean Curd, Black Truffle, Gold Leaf
Suckling Pig, Foie Gras Pâté

Pierre André, Tastevine, Macon-Villages 2009

Buddha Jumps Over The Wall, Chicken Consommé, Double-Boiled
Chinese Black, Straw, White Button, Iwatake Mushroom
Black Tree, Snow Fungus

Scallop, Minced Shrimp, Special Soy, Pan-Seared

Robert Comte, La Truffière, Meursault V.V. 2009

Lobster, Crispy Noodle, Superior Broth

Wagyu Beef Cheek, Beef Consommé, Braised

Hubert Moret Gevrey-Chambertin 2008

Chinese Sausage, Glutinous Rice
Deboned Chicken Wing, Deep-fried

Sago Pudding, Crystal Bun