- the peninsula hotels

FOR IMMEDIATE RELEASE
2 August 2011
THE PENINSULA TAKES GADDI’S GUESTS TO THE SOUTH OF FRANCE
WITH LES SAVEURS MÉDITERRANÉES
The Peninsula’s French restaurant Gaddi’s takes guests on a journey to the fragrant fields of the
South of France with Les Saveurs Méditerranées, a new menu offering a taste of Provence and a
gastronomic experience designed to recreate the fragrant bouquets of the region.
This special five-course Mediterranean-themed menu begins with a stunning incarnation of Pressed
Layers of Tomato with Basil and Balsamico, and Lightly Jellied Lobster. A gastronomic experience
that showcases the best seafood from Provence is also complemented by delicious meat dishes
typical of the region, such as Confit of Duck, Fennel and Black Olive Jus. The menu concludes with
the elegantly presented Cavaillon Melon Nage with Wild Strawberries and Calissons d’Aix IceCream, using a special candy confection native to Aix en Provence.
Provençal wines have been selected by Gaddi’s sommelier to pair each dish perfectly. Gaddi’s Chef,
David Goodridge, says, “The menu awakens your palate with the Whispering Angel Rosé from
Château D’ Esclans; its fresh, fruity, yet bone dry characteristics accentuate the sweetness of the
pressed tomatoes. Expect a smooth transition from course to course with equally exciting wine pairing,
where the distinct summery qualities of the Provençal wines are complemented by refreshing and
light dishes.”
Les Saveurs Méditerranées at Gaddi’s is available until the end of September, priced at HK$ 1,488
(menu only) and HK$ 2,088 (including wine-pairing) per person (subject to 10% service charge).
For
reservations,
please
call
(852)
2315
3171,
[email protected].
-more-
fax
(852)
2315
3140
or
e-mail
THE PENINSULA TAKES GADDI’S GUESTS TO THE SOUTH OF FRANCE
WITH LES SAVEURS MÉDITERRANÉES – 2
Terrine de tomates pressées au basilic et balsamique, homard en gelée
Layers of pressed tomatoes with basil and balsamico, and lightly jellied lobster
Château D’Esclans, Whispering Angel Rosé 2010
Côte de Provence, France
Combinaison de bouillabaisse à l’ail et rouget de roche
Bouillabaisse combination with garlic and Mediterranean red mullet
Viognier, Sainte Fleur, Domaine de Triennes 2008
Provence, France
Filet de Saint Pierre mariné et poché à l’huile vierge de Provence
coulis de citron de Menton
Marinated John Dory poached in olive oil and Provençal herbs with Menton lemon coulis
Mas de Daumas Gassac Blanc 2008
Languedoc, France
Canette rôtie avec cuisse confite au fenouil et son jus aux olives noires
Roasted duck with a confit of its own leg, fennel and black olive jus
Minervois “Le Viala”, Gérard Bertrand 2004
Roussillon, France
Nage de melon Cavaillon aux fraises des bois, glace au calisson d’Aix
Cavaillon melon nage with wild strawberries and Calissons d’Aix ice-cream
Muscat de Rivesaltes, Domaine Cazes 2005
Roussillon, France
Moka ou thé Peninsula
Mocha or Peninsula tea
Petits fours
HK$ 1,488 (menu only) and HK$ 2,088 (with wine-pairing) per person
Subject to 10% service charge
-more-
THE PENINSULA TAKES GADDI’S GUESTS TO THE SOUTH OF FRANCE
WITH LES SAVEURS MÉDITERRANÉES – 3
ABOUT GADDI’S
Since its opening in 1953, Gaddi’s has long held an impeccable reputation as a supreme social setting
and superb restaurant. Its chandeliers and blue and gold interiors create a gracious backdrop for
exemplary service, gourmet French cuisine and a magnificent wine list, while a private dining room
provides an excellent venue for special occasions. In addition to serving the finest French cuisine, from
Monday to Saturday evenings, The Gaddi’s Band plays music for dinner and dance.
ABOUT DAVID GOODRIDGE
Gaddi’s Chef, David Goodridge, honed his skills working alongside one of the world’s finest chefs,
Raymond Blanc. Goodridge spent eight years at the two-Michelin-star Le Manoir aux Quat’ Saisons
in Oxfordshire, England, rapidly working his way through the ranks from Pastry Chef to Senior
Sous Chef at the age of just 25 – a remarkable rise. Goodridge also spent three short spells gaining
further experience at three three-Michelin-star restaurants in France: Le Maison Troisgros,
Restaurant Pierre Gagnaire and La Côte D’Or.
In 1999, Goodridge was honoured with the 1999 Acorn High Achievers Award by Caterer and
Hotelkeeper Magazine, the award acknowledging young achievers aged under 30. “I had the drive
and ambition, but also the dedication and determination,” he says. He has also won three gold
medals and two silvers in Salon Culinaire national competitions.
After leaving Le Manoir in 2002, he worked in Tokyo and Tokushima under respected chef Koyama
Hirohisa at his eponymous restaurants. The year there allowed him to broaden his perspective by
working on new skills and learning about new ingredients, as well as the different sensibilities of
Asian colleagues and guests.
-more-
THE PENINSULA TAKES GADDI’S GUESTS TO THE SOUTH OF FRANCE
WITH LES SAVEURS MÉDITERRANÉES – 4
Goodridge says he never expected to return to Asia, but couldn’t resist when the offer to helm the
Gaddi’s team came up in 2004. Seven years on, Goodridge retains the quintessential philosophy that
quality underpins his creative endeavours in the kitchen, “I want guests to have the feeling that they
can’t wait to come back,” he says.
* * * * * * * * * * * * * * * * * *
About The Hongkong and Shanghai Hotels, Limited (HSH)
Incorporated in 1866 and listed on the Hong Kong Stock Exchange (00045), HSH is a holding
company whose subsidiaries, associates and jointly controlled entity are engaged in the ownership
and management of prestigious hotel, commercial and residential properties in key destinations in
Asia, the USA and Europe, as well as the provision of transport, club management and services. The
hotel portfolio of the Group comprises the Peninsula Hotels in Hong Kong, Shanghai, Beijing, New
York, Chicago, Beverly Hills, Tokyo, Bangkok, Manila and Paris (opening in 2013). The property
portfolio of the Group includes The Repulse Bay Complex, The Peak Tower and The Peak
Tramways, St. John’s Building, The Landmark in Ho Chi Minh City, Vietnam and the Thai Country
Club in Bangkok, Thailand.
For further information, please contact:
Ms Olivia Toth
Director of Public Relations
The Peninsula Hong Kong
Salisbury Road, Tsimshatsui, Kowloon, Hong Kong
Telephone
:
(852) 2315 3010
Fax
:
(852) 2722 4170, 2315 3124
[email protected]
E-mail
:
Website
:
www.peninsula.com
Digital Photo Library
:
www.peninsula.com/pdl
Broadcast Video Library
:
www.thenewsmarket.com/thepeninsulahotels