One MICHELIN-starred Louise in Hong Kong will host MICHELIN-recommended Duet by David Toutain from The Ritz-Carlton, Bangkok for a special two-night-only collaboration dinner on 14 and 15 April 2026. The event marks a reunion between the two culinary teams following their earlier collaboration in Bangkok in 2025 and brings together two distinct yet complementary interpretations of contemporary French cuisine.

The tasting menu reflects both restaurants’ shared focus on ingredient-led cooking, seasonality and modern French technique, presented through a carefully structured multi-course dining experience.

A Dialogue Between Two Contemporary French Kitchens

This collaboration pairs Louise’s refined, produce-driven approach under Executive Chef Loïc Portalier with the nature-inspired culinary philosophy of Duet by David Toutain, led in Bangkok by Chef de Cuisine Valentin Fouache.

Chef David Toutain is internationally recognised for his modern French cooking rooted in the relationship between ingredients and nature, following experience in leading kitchens across France before opening his two-MICHELIN-starred restaurant in Paris. His Bangkok restaurant extends that philosophy into Southeast Asia through seasonal produce and carefully layered flavours.

Together, the collaboration menu reflects the chefs’ shared commitment to precision, creativity and respect for ingredients.

Highlights from the Collaboration Tasting Menu

Guests attending the collaboration dinner can expect a curated tasting menu priced at HK$1,980 + 10% service charge per person.

The evening begins with a selection of refined opening bites including beetroot meringue with horseradish cream and haddock, warm Welsh waffle with Mimolette and beer, and sea urchin tart paired with brown butter and green apple.

Seafood courses continue with king crab served alongside caviar, celery and vanilla, followed by green asparagus paired with smoked eel and kumquat.

One of the standout main courses features Brittany Dover sole with fir buds, sugar peas and vin jaune, while another highlight presents seven-day-aged Burgaud duck paired with kabu and Buddha’s hand citrus.

Desserts conclude the experience with rhubarb and yoghurt, followed by Niigata riz au lait served with Madagascar vanilla ice cream, salted caramel and milk foam.

A Continued Culinary Exchange Between Hong Kong and Bangkok

Set within a restored heritage house at PMQ in Central, Louise has established itself as one of Hong Kong’s leading destinations for contemporary French cuisine shaped by seasonality and convivial dining.

This second collaboration with Duet by David Toutain strengthens an ongoing culinary exchange between Hong Kong and Bangkok while offering diners a rare opportunity to experience two distinct French fine-dining perspectives in a single tasting menu.

Seats are limited for this two-night-only event.

Restaurant: Louise
Dates: 14–15 April 2026
Menu Price: HK$1,980 + 10% service charge per person
Venue: Louise
Address: PMQ, 35 Aberdeen Street, Central, Hong Kong

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Images: Louise x Duet