Atelier Vivanda by Michelin Two-Star Chef
Akrame Benallal
Celebrates Opening in Hong Kong on 1 June 2015
Chef Akrame Benallal is quiet dishy himself!
Acclaimed Michelin Two-Star French Chef
Akrame Benallal celebrates the opening of Atelier Vivanda in Hong Kong today, a
unique and contemporary French bistrot à viande, which pays homage to la
viande (meat) and la vie (life).
Set against a butcher studio
backdrop, epicureans are invited to celebrate both la viande and la
vie with top-quality prized ingredients served on wooden square and round tables reminiscent of butcher blocks, while
enjoying bespoke cocktails and a lively vibe.
Atelier Vivanda Hong Kong marks the third venture opened in three years,
and Akrame’s first international outpost of the culinary concept loved by all
in the City of Lights - Paris.
Its calibre of food and the popularity
with food lovers has been acknowledged by the France Michelin Bib Gourmand
Guide in 2013 and 2015, it will no doubt become a staple for foodies in Hong
Kong.
Located in the heart of Wanchai’s bustling Ship Street, the new
contemporary French bistro introduces the Parisian spirit of Chef Akrame,
poised to become a dining hotspot with a hearty selection of French comfort
food.
The menu at Atelier Vivanda showcases high-quality ingredients mixed
with Chef Akrame’s signature creative twist, commencing with A Picorer (dishes to be shared in French), such as Thinly Sliced Smoked Beef Matured 50 Days, and 30 months aged Pata
Negra Bellota Pure Origins Iberian served on special grease paper, and 24 months aged Old Comté - a delightful French light cheese with Akrame’s favourite pepper
from Madagascar.
These starters are accompanied by fresh bread served in a small paper bag with Akrame’s branded “Caractère” olive oil. Caractère is made with Madagascar pepper
and olive from San Remo, Italy, personally chosen by
Akrame, presented in a bottle with Akrame’s
creative drawing of an olive tree held in
his palms, symbolising
“made from the heart.”
An impressive roster of dishes follow as L’Entrée au Choix (Entrée),
with highlights including Duck Leg Terrine with Vinegar and Baby Onions,
Caesar Salad with Sesame and Cashew Nut with Akrame’s homemade dressing
served with slow cooked chicken, «langues d’oiseaux» Risotto with
Beetroot and Smoked Haddock, and Veal Carpaccio with Passion Fruit and
Coffee Emulsion.
The mains, La Viande Au Choix, showcases Chef Akrame’s culinary
gift of refined simplicity, boasting superb cuts of meat, including Black
Angus Beef, Yellow Chicken Breast, Duck Breast, Rack of
Veal, and Iberian Pork
Rib.
The special Le Croquavor reinterprets the traditional
hamburger with Chef Akrame’s signature innovative touch – a good rustic country bread, with fresh minced beef, matured comté
cheese, sucrine lettuce and traditional gribiche sauce.
The La Viande Au Choix menu is enhanced by exceptional items
aptly dubbed Les produits d’exception, which includes Ribeye XL Black
Angus, Holstein Beef Rib 50 Days, and Pluma Iberian.
All mains are recommended to enjoy with Akrame’s “Caractère” pepper olive oil and ketchup, both available for sale at Atelier Vivanda Hong Kong.
These succulent pieces of meat are accompanied by a choice of L’Accompagnement
Au Choix : side dishes including Gratin Dauphinois, Pommes Darphin,
Sauteed Potatoes, Mashed Potatoes and Pommes Dauphines, which come
in unlimited portions.
Those with a sweet tooth can indulge in classically French desserts such
as Caramel Profitoclaire with Chocolate Tonka, Creme Brulee, Custard
with Vanilla Ice Cream, and Traditional Moelleux 100% Chocolate with
Green Citrus.
Atelier Vivanda Hong Kong follows the successful prix
fixe “formula” adopted in its Parisian flagship and shops. Available for
lunch and dinner, diners can indulge in L’Entrée, La Viande, L’Accompagnement,
and Le Dessert for HK$448.
During lunch hours, a special price of HK$298 is offered, which features
La Viande and unlimited servings of L’Accompagnement. The Le
Croquavor with a choice of potatoes can also be enjoyed or for takeaway at
HK$188. For guests who are more inclined to savour a lighter lunch can
also choose to order from the selection of gourmet offerings from the
menu.
“We are excited to bring Atelier Vivanda to Hong Kong,” says Chef
Akrame. “In my head, the “Atelier
Vivanda” concept was born sharp and clear – notably with the leather aprons or
even with the butcher knives inspired by Ancient Rome. I am the final
link of this chain of craftsmanship, I magnify their work through my creations,
my recipes and my cooking.”
“There is no secret recipes, professionalism
is the key to success,” added Akrame. “From breeder to cook, from race
qualities and to cooking time, from aging to the perfection of cutting, only
the hand and brains of man are able to achieve this everyday miracle.”
Complementing the stellar food of Akrame is the award-winning
mixologist, Reeve Yip, who brings with him extensive international experience
honed at some of New York’s most fashionable bars.
Reeve designed
specialty cocktails for Atelier Vivanda, marrying innovation with classics. The
result is unique and delicious cocktails. Signature standouts include the French
Shiso Swizzle, which features Grey Goose Vodka with Yellow Chartreuse,
Shiso Syrup, Grapefruit Soda, and Bitters; and classic Saint Germain Collins
cocktail which is a luscious mix of
St Germain, Hendrick’s, Lemon, Honey and Champagne.
The rustic design and Francophone atmosphere of Atelier Vivanda
introduces a new gourmet concept which evokes the essence of eating in a
butcher’s studio one might imagine finding in the French countryside.
The
stylised mixture of leather, stainless steel, and wood make up the foundation
of the interior, with simple yet fun decor playfully hung on the walls with
patches of rocks that resembles cow hide, and a
series of black-and-white portraits of cows.
Attention to details such as the food menu and wine menu are places on
“Billot”, wooden chopping boards imported from France; while knives which are modelled after the butcher’s knife are engraved with
Atelier Vivanda’s emblem.
Seating 60 people in the bistro, Atelier Vivanda occupies 1,500 sq ft,
with windows across the frontage which open up the interior to Ship Street,
including a VIP room seating 12 allows for private dinner parties.
Atelier Vivanda is located on G/F, 9A Ship Street, Wanchai, Hong
Kong. It opens daily from 12:00 noon to 3:00 p.m. and 6:00 to 11:00 p.m..
For customer enquiries, please call (852) 2109-1768, or email contact@ateliervivanda.com.hk.
SIGNATURE DISHES
BEETROOT AND SMOKED HADDOCK
CREME BRULEE
DUCK LEG TERRINE
IBERIAN PORK RIB
GRATIN DAUPHINOIS
IBERIAN PORK RIB
IBERIAN PORK RIB
BLACK ANGUE
KETCHUP SAUCE
****************************************************************
THE INTERIOR OF ATELIER VIVANDA HONG KONG
SIGNATURE DISHES
****************************************************************
THE INTERIOR OF ATELIER VIVANDA HONG KONG
About
Akrame Benallal
Born in France in 1981, Chef Akrame Benallal learned to get by on his
own and decided very quickly that he wanted to be a cook. At the age of
14, he became an apprentice at the Post office restaurant in Molineuf, located
in the Loir-et-Cher region in France.
Following impressive apprenticeships with world renowned Pierre Gagnaire
and Ferran Adria, his own culinary story truly began in April 2011 when he
invested in Lauriston Street in Paris with the opening of the restaurant
bearing his name. A true creative laboratory and studio of reflection.
His creative and innovative style of cooking at restaurant Akrame
quickly earned him his first Michelin star within a few months of opening his
restaurant in Paris. Loved by critics and foodie, restaurant Akrame in Paris
shared a creative style of cooking which showed perfection in cuisine, in
texture, in taste and in work by always adding feeling.
Chef Akrame opened his first restaurant outside of Paris in 2013,
restaurant Akrame Hong Kong, which earned him his first Michelin star outside
of France within a few months of opening, affirming his status as an
internationally acclaimed Chef who offers a world class gastronomic experience.
About Atelier Vivanda Hong Kong
Opening on 1 June 2015, Atelier Vivanda is an innovative and
contemporary French bistrot à viande, which pays homage to la viande (meat)
and la vie (life). Helmed
by Michelin Two-Star Chef Akrame Benallal, Atelier Vivanda brings to Hong
Kong a modern twist to French classic meat dishes set in a rustic butcher
studio backdrop, in the heart of Ship Street.
Chef Akrame’s menu is inspired by home-style cooking with fresh,
seasonal ingredients, articulated through a prix fixe menu offering a starter,
a main course, a side dish, and a dessert. This menu has won the hearts of critics in France, and
have garnered a loyal following of celebrities and foodies.
Seating 60 people, Atelier Vivanda occupies 1,500 sq ft, with windows
across the frontage which open up the interior to Ship Street, including a VIP
room seating 12 allows for private dinner parties.
The contemporary
bistro is designed to evoke an essence of the French countryside while capturing
the energetic buzz of Hong Kong through its rustic design.
Atelier Vivanda occupies 1,500 sq ft,
with windows across the frontage which open up the interior to Ship Street,
including a VIP room seating 12 allows for private dinner parties. The
contemporary bistro is designed to evoke an essence of the French countryside
while capturing the energetic buzz of Hong Kong through its rustic design.
GUESTS AT THE OPENING             |
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