JIA GROUP’S ONE MICHELIN-STARRED LOUISE INTRODUCES ALL NEW A LA CARTE AND TASTING MENU BY NEW EXECUTIVE CHEF LOÏC PORTALIER AND CHEF / OWNER JULIEN ROYER

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[7^th August, 2024 – Hong Kong] Louise, the one MICHELIN-starred restaurant serving heart-warming French cuisine on Aberdeen Street, unveils its latest culinary offerings with the introduction of an all-new a la carte menu and an enticing five-course tasting menu crafted by newly appointed Executive Chef Loïc Portalier for the restaurant’s upstairs dining room.

All New A La Carte Menu Menu Experience at Louise

With an all-new curated menu, guests can indulge in dishes such as the Caramelized Onion Tart (HK$248), an homage to Chef Loïc’s roots and his passion for utilizing classic French ingredients such as comté and vin jaune, presented with elegance. For the main course, the tantalising Brittany Dover Sole (HK$488) showcases a fusion of French produce and techniques with local inspiration and ingredients, featuring sake and seaweed beurre blanc sauce, bak choy, and grilled sweet peas.

The reimagined Mediterranean Red Sea Gurnard (HK$1,188 for two), a southern French delicacy traditionally used in bouillabaisse, is stuffed with grilled octopus and vegetables, braised in a lighter version of the traditional fish soup, and served with tomato water and hints of basil oil. To round off the meal on a sweet note, the “Tulakalum” Dark Chocolate (HK$158) transforms Louise’s sourdough bread into a sublime dessert, consisting of praline, ice cream, and tuile, while masterfully incorporating one of Chef Loïc’s favourite ingredients: dark chocolate.

Other new highlights include the Smoked Basque Sardines (HK$288) infused with citrus, bigarade dressing and basil oil; Perfect Organic Egg (HK$228) with mushroom foam, garlic croutons, and bacon; Organic Beetroot (HK$248) complemented with walnut streusel, wasabi and burrata condiment, and honey; “Fabien D’eneour” Brittany Pigeon (HK$678) with confit fennel, onions, sauce diable, and pine nuts crumble; Wild Mushroom Ravioli (HK$358) served with girolles, lettuce cream, and Parmesan; Australian Black Angus Ribeye (HK$1,188 for two) with red kampot pepper sauce, confit sweet onions, and grenailles potato; and Strawberry & Lychee Vacherin (HK$158) accompanied by vanilla crème fraiche, basil sorbet, and meringue.

The all-new a la carte menu at Louise presents a delightful array of standout dishes blending creativity and sophistication whilst keeping the restaurant’s renowned signatures including Roasted Hong Kong Chicken (HK$1,288) served with Niigata rice, green salad and chicken jus, Angel Hair Pasta (HK$458) with Kristal Caviar, black truffle and shio kombu.

All New 5-Course Tasting Menu experience at Louise

Experience the best of Louise’s offerings and celebrate life’s little moments in style with the new five-course chef’s tasting menu. Crafted with precision and passion by Chef Loïc Portalier, this thoughtfully curated menu is priced at HK$1,488+10% per person and is designed for a minimum of 2 persons. The menu features a selection of new signature starters including the Smoked Basque Sardines, and Caramelized Onion Tart, followed by the exquisite Brittany Dover Sole and the choice of either the Brittany Pigeon, or Roasted Hong Kong Chicken with Niigata rice and green salad for an additional HK$200 supplement. Conclude with the decadent “Tulakalum” Dark Chocolate served with caramelized sourdough ice cream – a fitting end to a sumptuous dining experience.

About Loïc Portalier, New Executive Chef of Louise and La Terrace by Louise

Visionary chef Loïc Portalier is driven by the belief that a warm welcome sets the stage for an unforgettable dining experience. His culinary journey is characterized by a relentless pursuit of innovation, blending technical expertise with a contemporary twist to create dishes that resonate with guests on a deeper level. Rising through the ranks from Sous Chef at Louise in 2019 under Chef Julien Royer to Head Chef at Claudine from 2021 to 2024, Loïc, at a youthful 28, has honed his culinary craft at acclaimed MICHELIN-starred establishments like Epicure at Le Bristol Paris, Restaurant Paul Bocuse, and Restaurant Le Clos des Cîmes, as well as Belon in Hong Kong.

Now leading the kitchen at Louise and La Terrace by Louise, the casual sister restaurant of Louise, Loïc infuses each creation with contemporary twists and genuine hospitality, ensuring guests are not only welcomed but truly valued.

For reservations / bookings at Louise, please contact the restaurant directly at 2866-0300 or email to info@louise.hk.

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ABOUT LOUISE AND LA TERRACE BY LOUISE

Set in a two-storied heritage-listed house within the gardens of Hong Kong’s PMQ, one MICHELIN-starred Louise, now led by new Executive Chef Loïc Portalier, is a collaboration between Yenn Wong, Founder of JIA Group and Chef Julien Royer, honoured with the No. 1 position in the “Asia’s 50 Best” award in 2019 with his three-MICHELIN starred Singapore restaurant Odette. Acclaimed architect André Fu has transformed the heritage building into an intimately chic colonial home for the restaurant. Welcoming guests into her home, Louise offers relaxed all-day dining and drinks in the newly launched La Terrace by Louise or an invitation to the upstairs dining room for a refined dining experience.

La Terrace by Louise – a renewed concept for the ground floor of Louise combines the best seasonal produce with the timeless allure of French cuisine, this casual and unpretentious setting offers an elevated bistro experience without compromising taste. Whether seeking an after-work libation or a gathering with friends, La Terrace by Louise provides a social space to enjoy enticing French flavors curated by Executive Chef Loïc Portalier.

RESTAURANT INFORMATION – LOUISE

Address: PMQ, 35 Aberdeen Street, Central, Hong Kong

Opening hours:

Monday, Friday – Sunday – 1200pm – 1100pm

Tuesday – Thursday – 630pm – 1100pm

Weekend Brunch: Saturday – Sunday – 1200pm – 2:30pm

Whatsapp – +852 5722 3269

Email –info@louise.hk

Instagram & Facebook – @louise.hkg @loic_portalier @jiagroup @chef_julien