HK’s Ritz-Carlton creates Alsace-themed menu

In honour of the annual event Le French GourMay which descends next month, the Ritz-Carlton will introduce Alsace’s unique Flammekueche dish to Hong Kong’s diners.

The Nutella Flammekueche

Complete with decorative flashes of red, white and blue, the Ritz-Carlton’s Ozone will make a highlight of Flammekueche – a thinly rolled-out bread dough baked with smoked French pork belly and caramelized onion.

Chef de cuisine, Rafael Gil has also added his versions of ‘Terre et Mer’ with camembert cheese, tuna belly and tarragon and ‘Nutella’ which combines Nutella, strawberry, marshmallow and “chocolate rocks”.

Ozone’s mixologist, Miguel Fernandez has also created cocktail, ‘Alsace’, which combines foie gras-infused Cognac, 10-year-old Port and spiced sugar and egg, “presenting the best of Alsace in one glass.”

Now in its eighth year, Hong Kong’s annual festival, Le French GourMay aims to familiarise Hong Kong’s Francophiles with different regions of France via a month-long gastronomic celebration throughout the month of May.

The oenologist for the Conseil Interprofesionnel des Vins d’Alsace (CIVA), Thierry Fritsch said they had increased wine exports to Hong Kong by 15% in 2015 to meet an ever-growing demand for Alsace’s premium whites and Cremant d’Alsace – despite Hong Kong’s long-standing penchant for red wine.