Pierre

SPECIAL MENU: LE FRENCH MAY ARTS FESTIVAL

The city-wide Le French GourMay festival (the only festival in Hong Kong and Macau dedicated to gastronomy à la française) is back! For the entire month of May, Pierre and Café Causette are offering special menus and wine pairings to showcase specific delicacies from the featured region of the Lo ...More

The city-wide Le French GourMay festival (the only festival in Hong Kong and Macau dedicated to gastronomy à la française) is back! For the entire month of May, Pierre and Café Causette are offering special menus and wine pairings to showcase specific delicacies from the featured region of the Loire Valley.

MICHELIN GUIDE HONG KONG MACAU 2019

Pierre has been awarded 2 Michelin Stars.

Chope has partnered with Michelin as the Official Reservation System Provider to help you make reservations instantly. Don't miss the chance to experience a Michelin-awarded restaurant.

ABOUT

Their stunning two-Michelin starred restaurant from Pierre Gagnaire amazes with outstanding modern French cuisine. His team delivers creative takes on classic dishes that burst with seductive flavours. Guests are seated in a dramatic room with a stunning central chandelier and views over Victoria Ha ...More

Their stunning two-Michelin starred restaurant from Pierre Gagnaire amazes with outstanding modern French cuisine. His team delivers creative takes on classic dishes that burst with seductive flavours. Guests are seated in a dramatic room with a stunning central chandelier and views over Victoria Harbour. (Dec 2017)

THE BUZZ

"The blue lobster was cooked beautifully, albeit a tad overshadowed by the piquillo sauce; the lobster bisque with black rice was much more successful than the langoustine bisque in the starter; and the lobster claw in its chilled cupola with brown shrimp mayonnaise and hint of lemongrass really bri ...More

"The blue lobster was cooked beautifully, albeit a tad overshadowed by the piquillo sauce; the lobster bisque with black rice was much more successful than the langoustine bisque in the starter; and the lobster claw in its chilled cupola with brown shrimp mayonnaise and hint of lemongrass really brightened up the whole dish." -Hong Kong Tatler

DISHES WE LOVE

Pierre Gagnaire’s Grand Dessert, Sea Garden, Tasting Menu