Chef Eric began his culinary career in 2003, working in various fine-dining and Michelin-starred French restaurants in France. He then moved to Hong Kong in 2010 where he spent six years as the Executive Chef at La Parole, a fine-dining French restaurant. In December 2021, the French-native chef was appointed as Hugo’s Executive Sous Chef.
Chef Eric was born and raised close to nature on a farm near Chambery, a French city between Switzerland and Italy with mountains and lakes in the background. Through the varying seasons, from snowy cold winters to hot summers, the nature-loving chef gained an extensive understanding of the best ingredients of each season, from a young age.
Impressed by Hugo’s open-kitchen setting and its signature gueridon service, Chef Eric finds himself comfortable interacting with guests, sharing his cooking philosophy, and receiving instant feedback. Similar to Herr Hugo, the Bavarian host standing still in his armour suit at Hugo’s entrance, and who served only the best food and wine to his honourable guests, Chef Eric would like to make Hugo’s his home by impressing food connoisseurs with his culinary creativity, using the best seasonal ingredients and locally sourced organic produce.
Residing in Hong Kong for more than 10 years, Chef Eric has often visited the organic farms in Hong Kong and is very familiar with the local produce. To debut, he is introducing the new Chef Eric Taluy’s Tasting Menu, a farm-to-table five-course set menu showcasing impressive seasonal ingredients while highlighting the use of local organic farm produce.
Kickstart with Sustainable Shrimp Carpaccio, sourced from Japan with a burst of fresh umami and sweetness, it is an alluring and refreshing appetiser served with local garden herb salad.
Spring Chicken “Aspic” is a combination of spring chicken meat, organic carrot, asparagus and gribiche sauce in a gelatin of bone broth and spices, topped with a coral chip. It is collagen-rich and body-nourishing.
Bringing guests a “Bon Voyage” to this friendly chef’s hometown of Savoie, Pan-seared Atlantic Boston Lobster is a warm and homey creation served with homemade Crozet pasta, a small and square-shaped flat pasta originating from Savoie. It is served with organic cress locally sourced from a hydroponic urban farm. Chef Eric uses Beurre Blanc sauce, a French buttery sauce with seaweed for extra richness and complexity to the dish.
Roasted Baby Lamb Rack, organically raised from the United Kingdom, is tender and juicy, coated with mixed fresh herbs, such as mint, tarragon and parsley, as well as French mustard and bread crumbs. It is served with “Sambre et Meuse” sauce, gnocchi and local and fresh spring organic vegetables.
To end on a sweet note, enjoy Pain Perdu and Spring Berries, a spring berry vacherin along with a chocolate and nut French toast topped with tomato cognac ice cream. Be impressed by the homemade tomato cognac ice cream, prepared by slow-cooking French tomatoes in cognac for four hours, until completely dissolved. It exhibits a fresh tomato sweetness in a fine cognac aroma.
Chef Eric Taluy’s Tasting 5-Course Menu is available from now – 30 June 2022, and is priced at HK$1,250 per person. Guests could opt for a wine pairing with the menu at a supplement of HK$620 to enrich the dining experience. Reservations: https://bit.ly/3pEcYGj
Hugo’s
Address: Lobby Level, Hyatt Regency Hong Kong, Tsim Sha Tsui
Mode of Operations: Effective from 21 April 2022, maximum 100% capacity with 4 guests per table, guests are required to use the “Leave Home Safe” mobile application. Patrons must have received at least one dose of COVID-19 vaccine. Guests are required to actively present to the person-in-charge of the premises their vaccination record or Exemption Certificate and the relevant QR code under the Government’s “vaccine pass” arrangement. Guests aged under 12 not accompanied by an adult are required to provide the relevant personal particulars by completing a specified form for retention.
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