Chef puts passion on Cathay menu
Print Edition
THE Cathay Room at Fairmont Peace Hotel has welcomed a new executive chef, Morcellet Jean-luc, from France, who has crafted a new menu highlighting the season’s best seafood and produces.
“My passion for food and travelling was born out of these experiences wanting to recreate these exquisite feelings for other people,” said Jean-luc.
The new menu has a unique white tomato soup with star anise and confit cherry tomatoes. The scallop Langostine aubergine ceviche with purple potato aioli brings a balance of flavors. And from the grill, the slow cooked Australian beef tenderloin with port wine foie gras jus and herbs mousseline is not to be missed. For dessert, honeyed-fruit nougat Glacé with red berry coulis and raspberry is recommended.
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