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19 Aug 2020
Louise

LOUISE

 

ROASTED YELLOW CHICKEN WITH NIIGATA RICE EN COCOTTE

 

ABOUT LOUISE

Louise—a French restaurant embodying a shared passion for food, design, art and culture—is the brainchild of French Chef Julien Royer and Yenn Wong, the Founder and CEO of JIA Group. Louise's traditional French cuisine is re-invented from a place of nostalgia and familial love. Transforming the delicacies in his childhood, Chef Royer attempts to bridge the gap between fine and casual dining.


The restaurant is located in a two-story heritage building in Central, Hong Kong, designed by André Fu and his studio AFSO. Inspired by a fictional French woman, Fu transformed the building by infusing tropical colors and prints including the remarkable chinoiserie wallpaper into an intimately chic colonial home for the restaurant. 

 

 


Unlike his fine dining restaurant Odette in Singapore, Chef Royer retraces his roots for inspiration of Louise's menu, rediscovering the recipes for comforting dishes which he grew up with. For every dish on the menu, the best possible flavors are derived from quality ingredients, coupled with cooking techniques that blur the line between fine dining and everyday cuisine.

 

SAUTEED FROG LEGS

 

PAN SEARED FRENCH VEAL SWEETBREAD
 

The menu at Louise is inspired by heart-warming dishes from Chef Royer's childhood, elevated by ingredients sourced from specialty farmers, many of whose business started generations ago.


In 2020, Louise was awarded the first Michelin star in Michelin Guide Hong Kong and Macau 2020, along with the Best Interior Design from T. Dining Awards 2020.

 

TOULOUSE SAUSAGE
 

ABOUT CHEF JULIEN ROYER

 

 

Chef Julien Royer was born in Cantal, France in 1982. As a teenager, he made his first venture into the kitchen at the iconic Michel Bars in Laguiole, where he was taught to respect the integrity of each ingredient and extract its brilliant flavors. He then moved to Durtol in the heart of Auvergne, where he began working for Maitre Cuisinier de France Bernard Andrieux who strengthened his culinary conviction. Later on, Royer's culinary career took him from French West Indies to Polynesia and London, where he was sous chef to Antonin Bonnet at Michelin-starred Mayfair restaurant, The Greenhouse. He then moved to Singapore where he has resided since 2011. He launched Odette, his first solo restaurant, in partnership with The Lo & Behold Group in 2015, which combined the essence of his culinary philosophy, namely quality ingredients, honest cooking and hospitality. The restaurant has since been awarded two Michelin stars and in 2019 ranked the top restaurant in Asia's 50 Best and #18 in the World's 50 Best awards. 

 

Website: www.louise.hk/ 

Address: PMQ, 35 Aberdeen Street, Central, Hong Kong

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