What is nature-inspired French cuisine like? For me it was the biggest draw, for the reason that when Feuille was in its opening phase, I – like many people – briefly identified it with vegetarian haute cuisine. Achieving a Michelin Green Star in a short space of time was also a pulling power.
Suppose that taking an overview of its philosophy in sustainability – or green practice – will facilitate the understanding of the cuisine with Chef Joris Rousseau in the house. In this age sustainable dining emerges with surprises and doubts intertwined, and oftentimes, that picture is still obscure both for restaurants and the public.
At Feuille it’s structural instead, in the wake of corresponding to the belief of Chef David Toutain – Nature to Table at the two Michelin-starred Restaurant David Toutain. Then, the sustainable cuisine is where it accommodates the commitment to fulfill, celebrating a whole complex of terms, such as farm to table, hyper-seasonal and local produce, fermentation and zero waste.
Seeing that the nature-inspired cuisine, which may be translated as vegetable-driven or plant-forward food, leads to a revelation in some way:
Given that the concrete jungle of HK with just a small-sized agriculture, touching 85 per cent of locally grown products is likely challenging. On top of that, the French Chef J thinks highly of the ingredients sourced from Yuen Long, Fanling, Ta Kwu Ling, among others.
Theme on the lifecycle of a plant – covering seedling, flowering and fruiting – complemented by gifts from the farm, land, sea and garden, portraying the beauty of nature in detail.
There’s a sensation bursting with the taste of nature, straight, intense but subtle, of which bringing out the real faces of plants with unpretentious cooking and plating makes it distinguished.
One highlight is the signature dish, spiny lobster with Swiss chard and rosehip. A high degree of the original tastes comes out of a gentle cooking, including the raw, clean, and sweet flavor that makes a delight spontaneously arise…