And, get to know the three-Michelin-starred Chef behind its creation.
Captivated by his grandfather's passion and talent for food perfection, the 35 year-old three-Michelin-starred French chef Olivier Elzer developed his own gourmet philosophy with Seasons by Olivier E. Opened on 24 July at Lee Gardens, Causeway Bay, Seasons by Olivier E. bills itself as the first modern French restaurant in Hong Kong.
Chef Olivier is serving new visions of French cuisine in a lavish manor-like setting, inspired by the passing of the seasons.
Every aspect of the restaurant, from its interior design to the composition, ingredients and style of dishes is a love letter to one of the four seasons. Immerse in a romantic journey through the tastes, aroma and colours of a French year - plate by plate.
Perfection is fleeting as everything hides another layer of refinement. This is the philosophy Chef Olivier has kept throughout his career. His grandfather was once chef to the last Tsar of Russia and this serves as Chef Olivier’s inspiration to master the delicate art of food perfection.
After seeking mentorship from French culinary luminaries, Joel Robuchon and Pierre Gagnaire, Chef Olivier further developed his career in several French and Hong Kong Michelin-starred restaurants. In 2007, he was named amongst the country’s 22 best young chefs by Gault Millau. While understanding that traditions and classic ought to be continued, Chef Olivier believes this should not come at the expense of innovation and invention. Thus, in 2009, this Michelin-starred chef headed to Hong Kong to discover a new culinary frontier.
His experiences in the East led him to re-think and re-interpret classical French cuisine. During his time with the Hong Kong Mandarin Oriental’s Pierre Restaurant and L’ Atelier de Joel Robuchon, he acted as Executive Chef and Chef de cuisine, leading these two fine dining establishments to 2 and 3 Michelin Stars respectively in 2010 and 2012. This year, to mark his fifth anniversary in Hong Kong, Chef Olivier has opened a restaurant in his name, Seasons by Olivier Elzer, where his creativity and culinary passion can continue to flourish.
The Dining Room forms the main area of restaurant, the burst with the richness of autumn. Here, a Chef Table equipped with an open kitchen and bar seating allows guests to interact with the chef while enjoying a magnificent harvest banquet whose delicious aromas fill the air.
The VIP Private Room is made up of two rooms which can be flexibly combined to meet guests’ needs. The symbolic hues of winter are applied to emphasize the elegant and luxurious ambience.
In the GreenHouse, a glass canopy with gauze ignites the area with natural light, evoking the sense of private communion with nature in spring. This dining area can also be flexibly separated for private parties.
The outdoor Garden Terrace is the perfect place to celebrate summer. The vast expanse in the open air makes it an ideal venue for cocktail parties or an aperitif before dinner.
Seasons wants to deliver the art of gourmet French cuisine through a blend of original ideas, innovations and surprises. Oriental influences crown classic French flavours in the Chef’s own distinct creations, presenting an extraordinary sensory experience surrounded by the enchantment of a year in France. All ingredients used are selected according to the variations of the seasons. The restaurant picks premium seasonal ingredients from France and around the world.
Seasons’ summer opening specials include finger food classics like French pink radish, Guerande salt and homemade butter, the five-flavoured King crab pentad, grilled Holstein rib eye and shallots cooked in red wine served in a mysterious wine box, rich and refreshing chilled tamarillo gazpacho, basil ice cream and brousse cheese, meticulously slow-cooked French chicken fricassee, romaine leaves and poulette sauce and many more artistically crafted dishes gently echoing a summer breeze.
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