Located at The Peninsula Hotel, Gidis is one of Hong Kong's leading hotel-style restaurants. Since its opening in 1953, Gaddius has been known as Hong Kong's authentic fine French restaurant, serving French cuisine and wine to Hong Kong and international diners for over 60 years. It was the first restaurant in the Orient to offer exquisite European cuisine in a lavishly decorated hotel, and its status as an excellent restaurant is unquestionable.
The chef at Gpadis is internationally renowned chef Xavier Boyer, who has worked in Michelin-starred restaurants in Europe, the United States and Asia, and has a deep knowledge of traditional French cuisine as well as new cooking techniques. Adhering to the "less is beautiful" cooking style, it maximizes the original flavor of each dish and high-quality ingredients. The restaurant's menu changes seasonally and most of the ingredients arrive by air from Europe.
In one of the season's menus, there are three options of artisan bread for the meal, which is best served with a rich buttery butter. Appetizers include pan-seared duck liver with seasonal vegetables, smoked salmon with green bean salad and tomato, all of which are classic flavours. The main dish is Breton crayfish with lemongrass and crab dumplings, as well as roasted and smoked French pigeon, served with colourful Swiss cabbage and coarsely skinned lime. Stirred beef sirloin with herb horseradish and sea salt skin, pan-fried cream celery stem cake and black truffle is made with a sincere sauce and is priced at HK$1,200 per piece. Desserts include coconut mousse crispy candy balls with tropical fruits and coconut ice cream, chocolate soufflé with crispy chocolate and sorbet, all of which reflect the strong French flavors. Gidis has always been a consistent choice of French cuisine, and although there have been no major innovations over the years, it has always been able to maintain a consistent level of performance, and it is a must-go choice in classic French cuisine.
The much-loved Chef Table is a great place for diners to enjoy their meals while experiencing the action of a busy kitchen. The Chef Table offers a maximum of four people per table and offers a total of three set menus, namely a three-course lunch, a five-course or a ten-course dinner. Prices range from HK$800 to HK$3,000 per person.
Although it is located on the first floor of the hotel, the entrance to the restaurant is a private entrance on the side of the hotel, and diners need to enter the restaurant by a dedicated elevator. The elegant dining room is filled with The Peninsula collections, including priceless 17th-century Coromandel screens, paintings by George Chinnery and Kunting candlesticks brought from Shanghai in the 1920s. The restaurant's service is of the same high quality as The Peninsula is known for, and the English, Cantonese and Mandarin-speaking staff are so friendly that even mainland visitors who are not used to service charges will find the 10% service charge worth it. The classic and elegant design combined with the hotel's exemplary service and the melodious music of a live band make diners enjoy a high-end French dining experience.
