Feuille

𝐅𝐞𝐮𝐢𝐥𝐥𝐞 𝐏𝐫𝐨𝐮𝐝𝐥𝐲 𝐏𝐫𝐞𝐬𝐞𝐧𝐭𝐬 𝐅𝐞𝐮𝐢𝐥𝐥𝐞 𝐁𝐨𝐮𝐭𝐢𝐪𝐮𝐞 𝐭𝐨 𝐃𝐚𝐳𝐳𝐥𝐞 𝐘𝐨𝐮𝐫 𝐓𝐚𝐬𝐭𝐞 𝐁𝐮𝐝𝐬! Order in advance and pick up at Feuille to indulge in our exquisite French pastries, seasonal savouries, and unique condiments like Juniper Vinegar & Kombucha, crafted by Executive Chef @jorisrousseau . From our signature Praliné Brioche to Paté en Croute and Entremets, elevate your every moment without a full dining experience. Perfect for a post-work treat or refined afternoon tea. 𝐆𝐫𝐚𝐧𝐝 𝐎𝐩𝐞𝐧𝐢𝐧𝐠 𝐎𝐟𝐟𝐞𝐫: Enjoy a complimentary @saichodrinks Sparkling Tea with every Entremet order while stocks last! All items require pre-ordering at least three days in advance via WhatsApp 6926 2963 or email [email protected]. Check out our order form from the link in bio and can’t wait for you all to try them! Feuille 隆重推出 Feuille Boutique，為你的味蕾帶來驚艷享受！ 透過提前預訂並到Feuille餐廳取貨，輕鬆品嚐經典糕點、全新創作，以及由行政總廚 @jorisrousseau 精心調製的調味品和飲品如杜松子醋和康普茶。從招牌榛果法式奶油麵包到法式肉派及蛋糕，無需完整餐廳體驗亦能隨時享受，適合忙碌一天後的味蕾犒賞或悠閒下午茶時光。 開幕優惠：凡預訂法式蛋糕，將免費贈送一瓶 @saichodrinks 氣泡茶，數量有限，送完即止。 所有產品需提前至少三天透過WhatsApp 6926 2963 或電郵 [email protected] 預訂。 立即點擊 Bio 連結查看訂購表，期待您來體驗！

What an absolute honour to share our kitchen and floor with the incredible teams from Amber, Whey, and MONO for our 3rd Anniversary 6-Hands Series! It was an unprecedented milestone for us, especially as we also joined the team at Whey to celebrate their 5th Anniversary. We hope our guests, as well as both our service and kitchen teams, had a wonderful time celebrating together. The celebration doesn't stop here. Stay tuned for more exciting chapters at Feuille! 🥂 非常榮幸能與 Amber、Whey 及 MONO 的優秀團隊在 Feuille 三週年一系列六手聯乘晚宴中攜手合作！ 這對我們而言是個意義非凡的里程碑，特別高興能與 Whey 一同慶祝他們開業五週年。衷心希望每位客人、樓面與廚房團隊，都享受這段愉快時光。 驚喜不止於此，請密切留意我們的最新動態，期待在 Feuille 未來的篇章中再與您相遇！🥂

What a collaboration dinner looks like with two of Asia’s most exciting restaurants 🌱 Feuille, led by renowned French chef Joris Rousseau, is known for its root-to-seed ethos and nature-inspired tasting menu. In March, the Hong Kong restaurant played host to the likeminded team from Beijing’s Lamdre, the pioneering plant-based restaurant ranked No.17 in Asia’s 50 Best Restaurants list, from owner Zhao Jia and chef Dai Jun. Guests experienced a 17-course vegetarian tasting menu including standouts such as Eggplant with Sichuan pepper and black sesame seed and Beetroot à la Royale. #Asias50Best #50BestRestaurants @lamdre_beijing @feuillehk @jorisrousseau @chef_daijun @jiajia.lamdre @sanpellegrino_official @acquapanna @discoverhongkong

Sai Kung’s Spiny Lobster - Pumpkin - Marigold Lobster saisie over a wood fire, lightly hot yet keeping its delicate raw texture, paired with a smooth pumpkin puree and pumpkin slices dusted with chili peyi powder. This dish features a unique lobster sausage wrapped in milk skin for an elegant contrast in texture, finished with a ginger beurre blanc, lobster oil, lemon zest, and fragrant marigold oil. 西貢龍蝦 - 南瓜 - 金盞花 西貢龍蝦於木火上輕炙至半熟狀態，鎖住鮮甜與柔嫩口感。配搭香滑南瓜蓉及灑上辣椒粉的南瓜片，更特別以鮮奶皮包裹龍蝦腸，豐富層次感。最後佐以法式薑味白奶油醬、龍蝦油、檸檬皮及金盞花油，以馥郁香氣昇華海洋原味。

We are proud to announce that our restaurants have once again been recognised in the SCMP 100 Top Tables list! Congratulations to Ying Jee Club, Hansik Goo, Whey, JEE, Feuille, and our new addition SOL for their unwavering commitment to culinary excellence as we celebrate the diverse flavours of ZS Hospitality Group. The evening was made even more special as Feuille was honoured with the Sustainability Hero award. Thank you for being part of our journey as we strive to push the boundaries of gastronomy in Hong Kong and beyond. #SCMP #100TopTables @scmp_100toptables

Introducing Dafne Daniels, the Pastry Chef behind the sweet creations at Feuille. With over 10 years of experience, the Mexican-born chef honed her craft at ICHU, MONO, and Plaisance by Mauro Colagreco before joining Feuille. Today, she oversees all pastry and dessert creations—from the signature freshly baked Feuille bread to the artisanal treats available both at the restaurant and our online Boutique. Dafne was drawn to Hong Kong’s vibrant energy and found a natural home at Feuille, where she embraces our nature-inspired philosophy and commitment to local produce. The roses she holds in her portrait are a nod to her definitive debut at the restaurant: the "Beetroot - Juniper - Rose" dessert. This creation earned immediate acclaim from the team and set the standard for her artistry at Feuille. We invite you to experience the seasonal elegance Dafne brings to the sweet finale of your journey with us. 為大家介紹 Feuille 的糕點主廚 — Dafne Daniels。 來自墨西哥的 Dafne 擁有超過十年餐飲經驗，她先後在 ICHU、MONO 及 Plaisance by Mauro Colagreco 磨練技藝，隨後加入 Feuille 團隊。現時她親自操刀餐廳所有甜點創作，包括每天新鮮烘焙的招牌 Feuille 麵包、餐廳與 Online Boutique 供應的各式精緻美點。 Dafne 深受香港的活力吸引，並在 Feuille 找到歸屬感，將以大自然為靈感及善用本地食材的理念融入創作。照片中她手持玫瑰代表她在加入 Feuille 團隊之初便獲得好評的「甜菜根 - 杜松子 - 玫瑰」，成為展現她個人風格與卓越水準的標誌。 誠邀您蒞臨 Feuille，細味 Dafne 以時令食材打造的甜點，為您的餐饗旅程畫上圓滿句號。

Kuruma Prawn - Tomato - Celery Local Kuruma prawn cooked à la nage, paired with celery velour and fig leaf cream. Beside it, crisp tuile crafted from blended prawn heads inserted with tomato leather. To finish, tomato quintessence which combines seeds and celery oil, brightened by fresh star fruit, tomato jelly, and topped with tomato water. 花竹蝦 - 番茄 - 西芹 本地花竹蝦在高湯中烹調，配以西芹醬及無花果葉忌廉。蝦頭則化作香脆薄片，並以番茄皮裝飾。最後，番茄精華匯聚番茄籽與西芹油，佐以新鮮楊桃、番茄啫喱，並注入番茄水。

#michelinstar#thebestchefawards#theworlds50best#laliste1000#greenmichelinstar

Highlights from the unforgettable Asia’s 50 Best Signature Session where Chef Dai Jun and Lamdre team joined us at Feuille — two teams, one philosophy. Thank you to everyone again who joined us for this special evening. More to come! Asia’s 50 Best Signature Sessions的難忘時刻 —北京兰斋Lamdre 的主廚戴軍及團隊在Feuille帶着同一理念為客人呈獻特別的晚上。 再次由衷感謝每一位蒞臨參與的客人，敬請期待更多精彩活動！

Looking back at the dishes from Feuille's recent collaboration with Chef Dai Jun from Beijing’s Lamdre and team. As part of the Asia’s 50 Best Signature Sessions, the evening focused on the synergy between our shared sustainability philosophies, merging French technique with a mindful approach to seasonal ingredients. Thanks to team Lamdre for joining us in the kitchen to create this experience, and to all the guests who shared these moments with us! 回顧 Feuille 與北京兰斋Lamdre 的主廚戴軍及團隊攜手呈獻之 Asia’s 50 Best Signature Sessions。每道料理展現兩地可維持性哲學，將法式細膩工藝揉合料理精髓，呈現時令食材純粹美學。 感謝 Lamdre 團隊與我們並肩創作，亦謝謝各位客人參與，共譜這段深刻味覺旅程。

To celebrate Feuille’s 3rd Anniversary, we are thrilled to welcome back our Consultant Chef David Toutain to Hong Kong, partnering with Executive Chef Joris Rousseau to join forces with three of Hong Kong's esteemed culinary stars for an unprecedented "6-Hands Series" to mark this momentous milestone. 🌿✨ Join us for three consecutive nights of gastronomic brilliance, where our refined nature-inspired French cuisine meets the unique philosophies of our guest chefs: - 11 May (Mon): Amber x Feuille (with Chef Richard Ekkebus) - 12 May (Tue): Whey x Feuille (with Chef Barry Quek) *same menu will also be served at Whey (UG/F) that evening to celebrate Whey's 5th anniversary - 13 May (Wed): MONO x Feuille (with Chef Ricardo Chaneton) Venue: 5/F, The Wellington, 198 Wellington Street, Central, Hong Kong Price: $2,488 + 10% per person for each menu Seats are limited for this exclusive anniversary celebration, click the link in our bio to reserve your table now! 為慶祝 Feuille 開業三週年這個重要里程碑，我們熱烈歡迎顧問主廚 David Toutain 載譽歸來香港，並將與行政總廚 Joris Rousseau 及多位星級主廚好友攜手呈獻一系列非凡六手聯乘晚宴。🌿✨ Feuille 將連續三晚以大自然為靈感的精緻現代法國菜，與客席主廚的獨特烹飪哲學完美交融，為客人帶來一場難忘的用餐體驗 ： - 5 月 11 日（星期一）：Amber x Feuille（與主廚 Richard Ekkebus） - 5 月 12 日（星期二）：Whey x Feuille（與主廚 Barry Quek）*晚宴同時慶祝 Whey 開業五週年，聯乘菜單將於 Whey（UG 樓層）同步供應 - 5 月 13 日（星期三）：MONO x Feuille（與主廚 Ricardo Chaneton） 地點：中環威靈頓街 198 號 The Wellington 5 樓 價錢：每位 $2,488 + 10% 座位有限，請即點擊 bio 連結訂座，與我們一同慶祝這個特別時刻！

We are thrilled to announce our achievements in the MICHELIN Guide Hong Kong & Macau 2026! Heartfelt congratulations to Feuille, Hansik Goo, Whey, and Ying Jee Club for retaining their collective five MICHELIN Stars and a Green Star.🌟☘️ We are also delighted to see SOL restaurant and JEE recognized as MICHELIN-selected restaurants—a proud debut for SOL in this year's Guide, and to congratulate Uncle Quek on its fantastic Bib Gourmand in the MICHELIN Guide 2026. A huge moment of pride for Chef @gwanju_kim of SOL restaurant, who has been honoured with the MICHELIN Young Chef Award 2026! Our deepest gratitude to our passionate teams, our cherished guests, and to @michelinguide for this distinguished recognition. #MICHELINStar26 #MICHELINGuideHKMO