Restaurant Petrus Announces New Chef De Cuisine

Chef Ricardo Chaneton

Restaurant Petrus has found its new chef de cuisine.

Chef Ricardo Chaneton will be joining hotel master sommelier Yohann Jousselin and maître d’hôtel Ariane Dreyer to serve up delectable classics at the eminent French restaurant located on the 56th floor of the Island Shangri-La Hong Kong.

Renowned for one of Asia’s largest wine cellars and possessing an extensive range of vintages and premium wines from Château Pétrus and other exclusive chateaux, Restaurant Petrus has always held the principle that fine food should always be served with the best of wines.

Japanese baby squid, cauliflower rainbow and purple cabbage

Chaneton only uses the best seasonal ingredients, and his modern interpretation of classic French fare will be designed to complement the restaurant’s cellar of exceptional wines.

“I am extremely passionate about creating new combinations and experimenting with flavours, while being careful not to compromise the freshness and originality of the food I prepare,” Chaneton says in a statement.

Before joining Restaurant Petrus, Chaneton was the chef de cuisine at the two-Michelin-starred Mirazur in Menton, France. He has also worked at Le Gourmet in Caracas as chef de partie, and taken an apprenticeship at Quique Dacosta in Spain.

Mieral pigeon, beetroots and white miso

56/F, Island Shangri-La Hong Kong, Phrase 2, Pacific Place, 88 Queensway, Admiralty. 2820 8590

In this Story: #culture / #dining