French food by way of Italy in Hong Kong

FoodChef Philippe Leveille comes from, and he'll declare that he's Italian. (Reuters)

That's because the 49-year-old native of Nantes, France, has lived in Italy for over 25 years, making a name for himself on the culinary scene by combining French cooking techniques with traditional Italian fare.

With his newly-opened restaurant in Hong Kong named L'Altro - "the Other" - Leveille, the two-starred Michelin chef at Miramonti L'altro in Brescia, Italy for more than a decade now. is discovering new ways to adapt and innovate his cuisine in an Asian setting.

Leveille spoke about how Hong Kong is influencing his cooking in this, his first foray into Asia.

Q: How did you get started with cooking?

A: I started culinary school when I was 15. As my father used to be an oyster farmer, I was since a kid in touch with the world of restaurants and deeply fascinated by (those chefs) whom at that time were creating the haute French cuisine, first of all French Chef Paul Bocuse and Alain Senderens and the Troisgros family.

Q: What do you think of the Hong Kong culinary scene?

A: I believe Hong Kong's culinary scene is very interesting because it can embrace many different gastronomic realities, and at the same time, there's a lot of healthy competition with several great chefs that keep yourself growing and growing.

Q: Your restaurant L'Altro in Hong Kong offers traditional Italian gourmet fare with a French twist. How did you come up with that idea?

A: Very easy for me since I am a French (person) living already 25 years in Italy.

Q: How do you find the Hong Kong and Chinese clientele who have so far tried your cuisine at L'Altro?

A: I find the local clients very prepared and very curious about my cuisine, especially about discovering the different textures belonging to the Italian cuisine. The palate of the Chinese is more delicate compared to the European one, thatīs the reason why I slowly reduced the concentration of the flavors and the saltiness of the dishes, using on the other hand more spices in the preparations.

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