3 Hong Kong chefs share their favourite Christmas dishes
Caprice’s Guillaume Galliot, Theo Mistral’s Theo Randall and Town’s Bryan Nagao talk about their fondest holiday memories and beloved festive food
Food has the ability to transport you, stirring up memories, especially during the festive season. As Christmas approaches, chefs Guillaume Galliot, Theo Randall and Bryan Nagao reminisce about past family feasts and discuss their go-to festive creations.
Caprice
For Guillaume Galliot, chef de cuisine at Caprice, Four Seasons Hong Kong, a treasured family memory from Christmas spent in Tulle, France, is revealed in Rossini-style wild venison from the Loire Valley, served with mushrooms, caramelised pine nuts and grand veneur sauce.
“Every Christmas growing up, my grandmother would cook something similar for the whole family, which consisted of 30 people. The aroma of this dish transports me back to those occasions,” he says.
This addition of the dish was only part of a greater festive feast.
“Lunch would last for six hours, then around 9pm the dinner feast began,” says Galliot. “The house was full of wonderful food aromas.”
Diners at Caprice who are lucky enough to feast on this enticing creation (and many others) can look forward to venison fillet pan-seared in clarified butter and finished with an elegant, rich sauce that has notes of red currants.
Further decadence comes from the addition of poached foie gras, and a mushroom tart.