Whether you’re celebrating a special occasion and need a fine-dining restaurant that caters to herbivores, or you’re a foodie who’s fascinated by the epicurean potential of plants, you need to check out Feuille. Opened on Wellington Street by Michelin-starred French chef David Toutain, you’ll find that grains, seeds, fruit and vegetables take centre stage, with a strong focus on seasonal, sustainable ingredients. In fact, 80 percent of the produce used is sourced from small-batch local suppliers, with a zero-waste approach that sees as much of each ingredient used as possible. Expect beautiful plating and innovative preparation techniques with dishes that are almost too pretty to eat.
There are two menus to choose from: The Terroir menu, which features some meat dishes ($1,580) or the Vegetal menu ($1,350) which is fully plant-based. The menu is designed to reflect the life cycle of a plant, beginning with grains and seeds, before moving onto leaves, stems and roots, and finally fruit and flowers to finish.
Highlights include the potato and flaxseed tartlet topped with a mulberry sphere and stellaire flower, or the creamy egg topped with corn espuma and cumin caramel.
For dessert, don’t miss the tomato, strawberry and longan (pictured, above) featuring powdered and candied tomato served with a longan foam. Finally, the meal ends with Origins – three bite-sized desserts that once again reflect the plant’s life cycle: grains and seeds, leaves, stems and roots, and fruit and flowers.
5/F, The Wellington, 198 Wellington St., Sheung Wan. Website here.
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