Racines is Teaming Up with WineTastic & Gourmet to Serve a Six-Course Caviar & Truffle Menu You Can’t Miss

HONG KONG

Mark your calendars! Later this month, Hong Kong’s fine-dining calendar will see a rare collaboration between three gastronomic heavyweights: French restaurant Racines, boutique wine curator WineTastic, and artisanal importer Gourmet en Provence. Over two days — 22 and 23 August — diners will be treated to a menu where seasonal luxury ingredients meet precision French technique, with an emphasis on Australian winter black truffle and Oscietra caviar.

Image courtesy of Racines

The collaboration brings together Chef Romain Dupeyre's mastery of classic French cooking, Tristan Pommier's sommelier background, and Victor Delaoustre’s expertise as a representative of Plantin Kaviari, one of Paris’ most respected caviar houses. The six-course menus – HK$1,688 for the lunch on 23 August and HK$2,188 for dinners on both evenings – are accompanied by optional wine pairings curated to highlight the interplay between land and sea.

Image courtesy of Plantin Kaviari

The meal begins with “service à la royale” Oscietra caviar, a traditional presentation on the back of the hand to gently warm the roe and intensify its aroma before tasting. It’s followed by Racines’ signature cereal sourdough, baked in collaboration with Hong Kong’s Levain French Bakery and infused with smoked butter and truffle purée.

Image courtesy of Pauline Daniel

French Polmard beef tartare is topped with charred maitake mushroom and truffle mayonnaise; langoustine cannelloni arrives with beurre blanc and another generous flourish of caviar; wild Atlantic turbot is paired with potato espuma and périgourdine sauce enriched with truffle. A veal rack from Auvergne is served alongside grilled cos lettuce, seaweed jam, and yet more caviar.

Image courtesy of Racines

Even the cheese and dessert courses follow Racines’ “no shortcuts” ethos. Brie de Meaux is reimagined with mascarpone, diced green apple, and celery, while the final crème brûlée is scented with Madagascar bourbon vanilla and infused with black truffle.

Wines selected by WineTastic’s team, including bottles from Meursault and Corsica, promise to extend the menu’s sense of place beyond the plate. Gourmet en Provence’s sourcing ensures each ingredient speaks to provenance and seasonality. The Osmose three-glass wine pairing is priced at HK$698; and the five-glass pairing is priced at HK$1,288.

Seats for both lunch and dinner are limited, and if the menu is any indication, so is the opportunity to taste this confluence of talent.

Book now