The city’s original French fine-dining restaurant is the perfect playground for the talented Gallic chef, who, together with the kitchen and service team led by new Manager Nikolaos Skarkalis, is ready to take guests on an unparalleled gastronomic journey to stimulate all five senses.

Boasting a career brimming with Michelin stars and stints at some of the world’s most celebrated French restaurants, Chef Boyer is the ideal choice to continue Gaddi’s proud epicurean traditions and a reputation for culinary finesse that stretches back to 1953. Since arriving to helm the kitchen in February 2016, the sought-after Frenchman has proved himself a more than worthy successor to the esteemed chefs who have helped shape Gaddi’s stellar reputation down the years, by creating a series of dishes that offer the perfect combination of indulgent flavours, aromas, textures and presentation.

Chef Boyer, who previously held senior roles at the L’Atelier de Joël Robuchon restaurants in Paris, London, New York and Taipei, as well as the three-Michelin-starred Le Cinq at Four Seasons Georges V in Paris, is renowned for his deceptively simple approach to classic French cooking. Serving up a culinary style he describes as “modern classic”, he is an advocate of the less-is-more school of thought, preferring to allow the carefully selected flavours in each dish to shine through with minimal distraction.

Highlights of Chef Boyer’s Gaddi’s menu include: Australian Black Market beef fillet with black truffle; poached Boston lobster in a delicate citrus broth with pan-fried artichokes, fresh coriander and avocado; Pyrenean lamb prepared three ways: shoulder confit, pan-fried rack and slow-cooked saddle; and, last but by no means least, The Pen Egg, a playful and sophisticated take on a breakfast classic that Chef Boyer created especially to be paired with Krug Grande Cuvée Champagne.

Helping Chef Boyer take guests on a superlative gastronomic journey at Gaddi’s is a service team led by another new recruit, Manager Nikolaos Skarkalis. Having excelled in senior positions at a string of Michelin-starred restaurants in London and his native Greece – including the two-Michelin-starred Dinner by Heston Blumenthal at the Mandarin Oriental, Hyde Park, and the two-Michelin-starred Marcus, both in London – Skarkalis calls upon a wealth of top-level experience to make sure Gaddi’s guests have the best possible dining experience, from first bite until last.

Building upon Gaddi’s flawless tradition of culinary excellence, the new team is set to take the restaurant to even greater heights – suggesting that Gaddi’s future is sure to be every bit as illustrious as its past.

About Gaddi’s

Named after the then-general manager of the hotel, Leo Gaddi, Gaddi’s opened at The Peninsula in 1953, quickly becoming a Hong Kong institution and the dining room of choice for the city’s social elite and esteemed visitors from around the globe. Known for its alluring combination of exquisite French cuisine, exceptional service and a sophisticated ambiance, the restaurant has been a perennial favourite for special occasions, romantic rendezvous and family gatherings ever since.

As part of The Peninsula’s renovations in 1994, Gaddi’s was painstakingly redesigned to evoke the timeless grace of the hotel's original neoclassical architecture, creating a sophisticated look-and-feel that continues to this day. This can be seen in the refined grandeur of the restaurant’s main dining room, which features high, coffered ceilings, majestic decorative mirrors, enchanting artworks and cut-crystal, silver and gold chandeliers, while every dish is served on sumptuous china exclusively designed for Gaddi's by the world-famous Bernardaud of Limoges, France.

In January 2000, the restaurant introduced Hong Kong’s first Chefs’ Table at Gaddi’s, a unique dining experience that thrusts guests into the hustle and bustle of the kitchen in full flow. Offering a front-

row view of the chefs at work, the Chefs’ Table features personalised menus for lunch and dinner for a maximum of four people.

The Chefs’ Table at Gaddi’s is available for HK$ 828 per person for a three-course lunch, while dinner is priced at HK$ 1,988 per person for five courses or HK$ 2,688 per person for 10 courses. All prices are subject to a service charge of 10%, and advance booking is essential.