Occupying a prime spot on the ground floor of the Pacific Place retail complex, BIZOU has always been a popular spot amongst shoppers, the office crowd and visitors staying in any one of Admiralty’s award-winning hotels. Billing itself as an ‘American Brasserie’, the dining experience at BIZOU centres on fresh, seasonal fare. Sweet, sour, salty, and umami-packed flavours are assembled into all-American favourites, and paired with wines which offer a similarly exciting but approachable experience. Group proprietor Dining Concepts has stocked the cellar at BIZOU with dozens of producers hailing from the New World: introducing diners to the ‘open now, drink now’ appeal of varietals like Marlborough sauvignon or pinotage from Stellenbosch.
For the holiday season, Executive Chef Duilio Desimoni is turning his fresh, no-frills approach loose on a new 3-course tasting menu (HK$398), available with optional wine & cocktail pairing (HK$168).
Desimoni’s simply built, high-quality cooking lends itself well to the new tasting menu. Diners may start their night off with a refreshing salad of organic tomatoes and buffala, a BIZOU take on the ever-popular cafe staple that offers plenty in the way of flavour and texture. Alternatively, embrace some good old fashioned Christmas gluttony with the beef tartare. It’s built using classic brasserie techniques (chunk steak, enriched with homemade pickles and egg yolks) and to this, Desimoni adds a homemade onion marmalade — injecting a surprise hit of sweetness to the dish.
As you’d expect from any solid American brasserie, the main affair is of course the meat course. Building on Desimoni’s expertise with the anatomies of bovine and fowl — you’ll often see BIZOU regulars springing for the family-style herb roasted chicken — the new tasting menu features another classic brasserie recipe, slow-cooked beef short ribs. Braised for 48 hours to a tender, almost silken chew, this is a pure distillation of comfort food: best enjoyed with the equally smooth, buttery potato emulsion and a wintry rosemary jus.
The meal could conclude on the obligatory fruit plate, but let’s be frank: if you’re serious about brasserie fare, you gotta go the cheesecake route. BIZOU’s version combines two classic flavours — Oreo and caramel. A base of dark cookie is the bedrock for this decadent crowdpleaser of a dessert, topped with a thick almost pudding-like filling of caramel and mascarpone. It’s a recipe that’s right up there with all the other star-spangled greats, and don’t worry — it’s now available until the end of the year.
BIZOU American Brasserie, Shop 132, One Pacific Place, 88 Queensway, Admiralty, Hong Kong, +852 2871 0775