The Peninsula Hong Kong is delighted to announce the appointment of Chef Anne-Sophie Nicolas as the new, and first female Chef de Cuisine of Gaddi’s, the hotel’s highly acclaimed Michelin-starred French fine-dining establishment, effective 28 May 2024.
With more than 15 years of elite experience in the gastronomic world, Chef Anne-Sophie takes the reins at Gaddi’s from Chef Albin Gobil, who was promoted to the position of Executive Sous Chef at The Peninsula Hong Kong in 2023.
Having honed her culinary craft at esteemed Michelin-starred restaurants, including Espadon at The Ritz Paris, Restaurant le Meurice Yannick Alleno at Le Meurice, L’Atelier de Joël Robuchon Étoile, and Restaurant Guy Savoy, Chef Anne-Sophie has consistently demonstrated her mastery of the gastronomic arts. In her most recent role as Chef de Cuisine at L’Atelier de Joël Robuchon in Hong Kong, Anne-Sophie’s outstanding leadership and dedication to excellence were instrumental in creating Michelin-starred experiences and fostering strong bonds with guests and colleagues.
As Chef de Cuisine at Gaddi’s, Anne-Sophie will lead the talented culinary team to further distinguish the dining experience at The Peninsula Hong Kong’s esteemed French restaurant, which celebrated its 70th anniversary in 2023. Gaddi’s has held a prized Michelin star for five consecutive years since 2020, testament to the continuing gastronomic allure of this legendary institution.
“We are thrilled to welcome Anne-Sophie as the first female chef to take the helm at our prestigious fine dining landmark,” says Joseph Chong, Regional Executive Vice President, Asia, and Managing Director, The Peninsula Hong Kong. “We are highly confident that Chef Anne-Sophie’s culinary expertise and exceptional leadership skills will continue to build upon our iconic restaurant’s flawless tradition of gastronomic excellence.”
“I am delighted to join Gaddi’s, which is famous for its remarkable French cuisine. I look forward to creating exclusive dining experiences for our guests by combining my French culinary heritage and the finest quality ingredients sourced in Hong Kong and worldwide. In my spare time I am an artist, so I like to create exquisite French dishes that look as beautiful as a painting on the plate,” says Chef Anne-Sophie.
New Featured Dishes at Gaddi’s by Chef de Cuisine Anne-Sophie Nicolas
Guests can experience the culinary artistry of Chef de Cuisine Anne-Sophie Nicolas at Gaddi’s with a tantalising array of new featured dishes. From classic French influences to innovative twists, each creation showcases a blend of flavours and techniques that promise a dining experience like no other. Explore the exquisite offerings that reflect Chef Anne-Sophie’s passion for fine dining and culinary excellence:
Chef Anne-Sophie introduces two new appetiser creations. The King Crab Tart with Provencal Heirloom Tomatoes and Sherry Vinegar Sauce is a classic tart comprised of three layers: tomato tartare, king crab mayonnaise, and various tomatoes on a tomato-sherry vinegar dressing whilst the Pan-Seared Norwegian Langoustine with Perseus N°2 Superior Oscietra Caviar, Zucchinis, Turmeric and Bisque combines Norwegian langoustines and a rich shellfish bisque with zucchini in different textures and a touch of turmeric.
For the main course selections, Chef Anne-Sophie presents a range of indulgent offerings from sea to land. The Crispy Scales Amadai with Vegetables Medley, Fish Soup, and Saffron Mayonnaise offers Anne-Sophie’s take on French fish soup, featuring locally sourced Amadai with fennel, carrot, and tomato, accompanied by a rouille sauce, sea asparagus, and dill. The French Suckling Pig in Various Ways with Carrots, Potatoes, Cabbage and Meaux Mustard is inspired by Chinese suckling pig, using a whole baby pig from France, cooked at a low temperature for four hours with pork cutlets, saddle rolls, “fromage de tête” (a type of French charcuterie made with small pieces of meat from the pork head) and crispy skin, alongside a variety of vegetables and mustard. Lastly, the Japanese Kagoshima A4 Wagyu Sirloin with French Fries and Choron Sauce features the prime cut of beef, thick-cut potato wedges cooked for both crispiness and creaminess, and a Choron sauce, a béarnaise base combined with tomato, to delight guests’ palate.
n her role as Chef de Cuisine, Anne-Sophie collaborates closely with the Gaddi’s service team led by Restaurant Manager Mathieu De Matteis, as well as Chef Sommelier Marc Le Gallic, who presides over the restaurant’s outstanding wine list – one of the most extensive in Hong Kong with over 700 prestigious labels. The oldest wine in the cellar is a Vosne Romanée 1953, which is the same year as Gaddi’s opened.
In keeping with Gaddi’s heritage and the elegance and refinement of French fine dining, the restaurant maintains all the classic and perfected wine service techniques, including placing the wine in a cradle, decanting, and using port tongs specifically for the opening of port wines.
Guests can now enjoy the latest sumptuous offerings curated by Chef Anne-Sophie at Gaddi’s. The Degustation Menus are priced at HK$1,988* for four-course per person (lunch only) and HK$ 2,488* for six-course per person, with wine pairings at HK$ 898* for 4-glass (lunch only), HK$ 988* for 5-glass, and HK$ 1,688* for prestige 5-glass. Selected dishes are also available in the à la carte menu.
