The Brasserie restaurant in Parisian Macau regularly has special set menus featuring dishes and flavours from different parts of France and its latest offering stars cuisine from the west of France and Loire Valley using French beef.
A gourmand’s paradise, the west of France includes Brittany, whose seafood is renowned worldwide for its quality, and Normandy, famed for its apples, cider, Calvados and cattle, which in turn produce some of the country’s best beef, cream, butter and cheese. Meanwhile the Loire Valley is rich in cheese and seafood such as oysters, shrimps, fish and more.
In support of the first French Beef Festival, taking place in 20 Hong Kong and Macau restaurants from September 6-21, Brasserie Executive French Chef Daniel Brolese has also incorporated some classic beef dishes on this menu, and extended the availability of French beef on the menu until October 31.
Paris-Brest with hazelnut mousse, roasted hazelnuts and feuillantine
