Exquisite French Gastronomy at Cristal Room by Anne-Sophie Pic
Cristal Room by Anne-Sophie Pic presents a menu carefully curated by the world’s most decorated MICHELIN-starred female chef, Anne-Sophie Pic. Spearheading the kitchen operations is Head Chef Marc Mantovani, leading a skilled team to deliver culinary excellence. Restaurant Managers Irina Iacinschi and Janet Anna Sue ensure impeccable service, whilst the sommelier team oversees a stellar beverage program crafted together with PIC Group Wine Director, Paz Levinson.
Anne-Sophie Pic’s cuisine at the restaurant promises to be a true feast for both the palate and the senses, where each dish showcases her mastery of flavors and her unwavering commitment to culinary excellence.
New Voyage and Escale 8 & 6 Course Dinner Menu Experience
The Voyage dinner menu offers 8 courses priced at HK$2,880 + 10% per guest, and the Escale dinner menu features 6 courses priced at HK$2,380 + 10% per guest. Guests may opt for the optional alcoholic beverage pairings at an additional HK$1,588 for Voyage and HK$1,388 for Escale. Alternatively, the zero-proof non-alcoholic pairings are priced at HK$888 for Voyage and HK$688 for Escale.
Highlights of the menu includes Green Asparagus from Provence marinated with marigold, barbecued with green shiso, and accompanied by combawa (kaffir lime) ice cream. Chef Anne-Sophie crafted this dish to evoke the essence of French spring in Hong Kong, combining her affection for asparagus and local marigold with the invigorating combawa ice cream. The dish is paired with the 2022 Bonnigal-Bodet, Touraine Amboise “Clos de Beauce” Chenin Blanc from Loire Valley, France. Guests opting for a non-alcoholic pairing can savor the refreshing clarified green asparagus beverage infused with verjus.
Guests are invited to savor the latest iteration of Chef Anne-Sophie’s iconic creation, Les Berlingots ASP©️. The pasta parcels are filled with 24-month aged Comté, voatsiperifery pepper, and champignons de Paris consommé steeped with tangerine Pu’er tea. Inspired by her travels to Taiwan, Chef Anne-Sophie integrated the tangerine Pu’er tea into a kohija infusion for the consommé, creating a perfect harmony with the berlingots. The wine pairing is the 2015 Josko Gravner – Robolla Gialla from Friuli, Italy for its robust orange wine characteristics. For a non-alcoholic option, guests can enjoy a drink combining Jin Jun Mei black tea from Fujian with beeswax, voatsiperifery pepper, and aged yuzu peel.
Chef Anne-Sophie’s seasonal presentation of Blue Lobster from Brittany fuses Provencal flavors with a touch of Hong Kong. Cooked over smoldering embers, the lobster is served with coral beurre blanc infused with Douglas Fir oil and rosemary, alongside glazed carrot, pine buds, and nasturtium coulis. The wine pairing showcases the rare 2021 Roberto Conterno “Nervi” Rosato – Nebbiolo from Piedmont, Italy, a rosé by esteemed Barolo producer Roberto Conterno, harmonizing with the dish’s smoky, piney, and acidic notes. The non-alcoholic pairing is an innovative blend of amazake, green peas, mint distillate, rosemary infusion, and pine vinegar.
White Asparagus by Sebastien Coudray combines both Chinese and French culinary styles. Featuring XO sauce, a uniquely Hong Kong ingredient, Chef Anne-Sophie expertly incorporates Shaoxing wine, offering hints of walnut that is akin to French yellow wine, enhancing the richness of the dish. The dish is paired with the 2007 Winter Poems Shaoxing Wine from Zhejiang, China, an exceptional single-vintage wine known for its deep complexity. For non-alcoholic option, guests can savor the intensely mineral twice charcoal-roasted Da Hong Pao tea from Fujian, China.
The Line-Caught Turbot with pea gnocchi and crispy leaves is served in a dashi broth infused with geranium and lovage. The turbot is treated to a unique marinade of roasted kombu and geranium, enhancing its marine essence and freshness. Chef Anne-Sophie combines the vegetal notes of pea gnocchi and a summery touch of lovage for a harmonious blend of flavors. Paired with the 2020 Domaine Pattes Loup “Vent d’Ange” Chardonnay from Chablis, France, the wine provides an elegant accompaniment to the turbot. Alternatively, guests can enjoy the rich and smooth Gyokuro tea from Uji, Japan.
Another new and noteworthy dish, Aveyron Lamb is marinated with cinnamon and eucalyptus leaves, served with baby eggplant and olives from Drome. Chef Anne-Sophie likens the combination of the bitterness of cinnamon and the freshness of eucalyptus to a gentle “hug” for the lamb. The dish pairs beautifully with the 2011 Lopez de Heredia “Vina Tondonia” Gran Reserva from Rioja, Spain, a legendary red wine that highlights the black olive elements. For the non-alcoholic pairing, guests can indulge in an Ethiopian coffee bean and fresh mint infusion, meticulously prepared over 48 hours to enhance the lamb’s herbal notes.
The Rhubarb from Essone and Sake dessert is a fusion of poached and confit rhubarb with ginger, rice pudding ice-cream, and Swiss meringue, showcasing subtle regional influences. The interplay among the tartness of rhubarb, spiciness of ginger, and sweetness of Japanese rice pudding ice cream come together for an alluring flavor profile. This intricate dessert is paired with the NV Eric Rodez “Maceration” Rosé from Champagne, France, a sparkling wine made from Pinot Noir and Chardonnay grapes, known for its vibrant and nuanced character. For a non-alcoholic option, guests can enjoy a refreshing and aromatic drink of hibiscus, rhubarb shrub, and Seedlip spice.
New Découverte (Lunch) Menu
Discover the Découverte Menu at Cristal Room by Anne Sophie, offering a selection of 3, 4, or 6 courses priced at HK$888, HK$1,280, and HK$2,380 (with 10% service charge per guest), respectively. Elevate the experience with optional alcoholic beverage pairings starting from HK$588 or non-alcoholic pairings from HK$328.
Cristal Room by Anne-Sophie is pleased to introduce its latest highlight dishes for lunch, starting with the Nishimera Trout marinated in licorice and yuzu, dressed in a lactic vinaigrette infused with kombucha and smoked pine oil. Chef Anne-Sophie’s vision of balancing Japanese rainbow trout’s fattiness with zesty licorice and yuzu shines through this creation. Complement the dish with a perfect wine pairing of JB Becker-Rheingau 2018, Riesling Spatlese Trocken, or opt for a non-alcoholic Buddha Amacha almond-washed drink.
The stunning Challans Duck from the Vendée region of France is marinated with eucalyptus and coffee, served with butternut squash and goji berries chutney. Chef Anne-Sophie’s expertise in meat marination is showcased in this dish, where the freshness of eucalyptus and coffee beautifully enhance the duck’s succulent flavors. Pair this exquisite creation with Christine Vernay, Côte-Rôtie, Blonde du Seigneur, 2018, or enjoy a non-alcoholic Chemex Geisha pairing.
Delight in the barbecued and glazed Line-Caught Mackerel, accompanied by dashi infused with matcha and Jerez vinegar. This dish seamlessly merges French and Japanese culinary influences, where the smokiness of the dashi, bitterness of matcha, and touch of Jerez vinegar enchants the palate. This is paired with the exquisite Jade Gross, Rioja, Chiguitta, 2023. The alternative non-alcoholic option is a refreshing Longjing soda to complement this culinary masterpiece.
Experience the Herbaceous Tulakalum Chocolate dessert, infused with pandan, vanilla panna cotta, Thai basil, and Mexican tarragon ice cream. Chef Anne-Sophie’s creative flair takes center stage as she blends spiciness with sweetness in this indulgent chocolate creation. Enhance the experience with a libation of Riesling, white vermouth, Thai basil, and a hint of absinthe, or opt for the non-alcoholic pairing of Yabao wild white tea, coconut oil, Thai basil, and verjus.
The second choice of dessert, White Millefeuille is a classic Anne-Sophie Pic creation, featuring Tahitian vanilla cream, jasmine jelly, and voatsiperifery cloud, delicately layered to create a visual masterpiece. The monochromatic aesthetic invites diners to explore the layers of flavors hidden within. Pair this dessert with NV Georges Laval, “Garennes” Demi-sec Meunier & Co wine or opt for a non-alcoholic Copenhagen Sparkling Tea “Bla” from Denmark.
Delight in a gastronomic journey that promises to enchant the palate and elevate the dining experience at Cristal Room by Anne-Sophie Pic. Full menus can be viewed here.
.
Cristal Room by Anne-Sophie Pic: A jewel of French elegance in the heart of Hong Kong
Upon stepping into the Cristal Room by Anne-Sophie Pic, guests are immersed in the enchanting world of Baccarat. Crafting a harmonious union between Baccarat’s passion for excellence and the artistic vision of the restaurant, the interiors of the Cristal Room by Anne-Sophie Pic are elevated to extraordinary heights. Designed by the Paris-based architecture and interior design studio Gilles et Boissier, the space embodies an enchanting fusion of elegance and innovation. With 40 seats available, guests will immerse themselves in this culinary universe while indulging in stunning vistas of the iconic Victoria Harbor.
Cristal Room by Anne-Sophie Pic is open for lunch from Tuesday – Saturday and for dinner from Monday – Saturday. For reservations / bookings at Cristal Room by Anne-Sophie Pic, please visit website at HERE.