Latest news with #JeremyEvrard
Bloomberg
17-05-2025
- Bloomberg
Roucou Is a Cheese Omakase and Bar Offering 12-Course Meals in Hong Kong
Roucou is a cheese omakase and bar that recently opened on Aberdeen Street opposite PMQ, and is the creation of Jeremy Evrard, former manager of Caprice and Upper Modern Bistro. I went recently with five friends and we indulged in the restaurant's 12-course cheese voyage. This took the form of a Japanese-French omakase at HK$1,280 per head. There's also the option of a HK$500 wine pairing, with bottles from up-and-coming vineyards. If you opt to order a la carte at the bar, friends who have done so suggest getting more than you might think, and also being adventurous in your cheese selections.
South China Morning Post
18-04-2025
- Business
- South China Morning Post
How Hong Kong's ‘first cheese omakase and bar', opened by ex-Caprice GM, came to be
There was a time when gourmet European cheese was an uncommon ingredient in Hong Kong restaurants. The assumption was that local diners did not like cheese, finding it unappealing, expensive and stinky – and certainly not the preferred post-dinner alternative to dessert. Plus, it was presumed that Asians were mostly lactose intolerant. Advertisement Jeremy Evrard set out to change that. As the general manager of fine dining restaurant Caprice when the Four Seasons Hong Kong opened in 2005, the Frenchman defied convention and introduced artisan cheeses rarely – if ever – tasted in the city. 'When I arrived five years ago, everybody told me, 'Forget about cheese, nobody eats cheese in Hong Kong,'' he told the Post in 2010. His curation of prized fromages and high service standard soon earned loyal admirers. Undoubtedly, it helped Caprice maintain its haute reputation and Michelin-star status over the years. He ended up working there for almost a decade. Roucou allows cheese fans to indulge in a wide selection of cheeses from France and beyond. Photo: Roucou 'At the beginning, cheese was never part of the plan,' he says. 'Caprice was supposed to be fine dining, going for Michelin stars. But the cheese cellar came along, and I was very lucky to be able to transform the place and express myself through this cheese discussion.'
South China Morning Post
08-04-2025
- Entertainment
- South China Morning Post
The hottest new openings in Hong Kong, April 6-12
Tanukikoji Tanukikoji's ichiban dashi broth. Photo: Tanukikoji The rugged iteration of shabu-shabu takes a new twist at Causeway Bay's latest izakaya , Tanukikoji. Diners can enjoy premium sets starting at HK$178, featuring Tokachi black Wagyu and Hokkaido rice-fed pork, paired with authentic Hokkaido-style soup bases. Advertisement Limited to 80 servings per day, the must-try Hokkaido uni soup base is made daily using seasonal sea urchins and ichiban dashi broth. Shop 4, Haven Court, 128-138 Leighton Road, Causeway Bay Pintxos by Bàrbar Spanish finger food at Pintxos by Bàrbar. Photo: Pintxos by bàrbar Native to northern Spain, pintxos (finger food) get their due at this new Wan Chai eatery from the team behind Pica Pica in Sheung Wan. Pintxos by Bàrbar's kitchen is headed by 25-year-old chef Xavier Pla, who turns out moreish bites such as crispy pork belly with dill salad, and broken eggs with tempered chorizo, all within a space evoking the time-worn character of Spain's most revered tabernas. G/F, 22 Ship Street, Wan Chai Roucou Roucou's fromager Jeremy Evrard. Photo: Roucou There's dairy for days at Hong Kong's first cheese omakase and bar, which blends artisanal fromage in an unlikely Franco-Japanese sensibility. Helmed by cheese master Jeremy Evrard, who worked at the Four Seasons and The Ritz-Carlton in Hong Kong before honing his culinary skills in Japan, Roucou features melted open sandwiches, fondues, tarts and stunning cheeseboards. There are even sacré bleu, cheese-inspired cocktails.
