Hugo’s unveils 2025 French GourMay menu
This May, Hugo’s marks French GourMay 2025 with a spirited celebration of this year’s theme: French Spirits. Executive chef Cyril Jeannot pays homage to classic French gastronomy with a menu infused—quite literally—with the flavours of fine liqueurs and fortified wines.
The experience begins with a choice of refined starters. A foie gras and prawn duet brings together land and sea in rich harmony, brightened by confit tomato and a whisper of Liqueur 44. For a brinier start, pan-fried South African abalone is flambéed in calvados and sharpened with julienned green apple, while gratinated oysters arrive laced with citrus and Pineau des Charentes.
Main courses are nothing short of theatrical. A whole seabass for two is flambéed tableside and served with fennel chutney, basmati rice, and lemon butter sauce—a dish as aromatic as it is elegant. The roasted Angus beef tenderloin, also for two, is smoked with Génépi and herbs, and paired with a gratin of buttery crozet pasta. Rounding out the offering is a classically prepared whole French pigeon, accompanied by pomme paille, Lillet blanc and a deeply savoury sariette sauce.
A menu made for those who appreciate finesse, tradition and a well-timed splash of spirit.
(Photo: courtesy of Hugo’s)
(Photo: courtesy of Hugo’s)
To end on a suitably spirited note, desserts balance elegance with indulgence. The Chartreuse ice soufflé, served atop toasted brioche, offers a refreshing finale, its herbal coolness lifted by a subtle honey pesto. For something richer, the dark chocolate and cherry mousse Viennetta layers deep cocoa with kirsch-soaked cherries and a satisfying crunch of cocoa nibs.
The French GourMay menu is available through May 31, 2025. Guests may order à la carte or opt for a three-course experience at HK$888 per person, which includes a welcome French 75, cocktail pairings with each course, and an absinthe ritual to finish. Prices are subject to a 10% service charge.