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Michelin-rated eatery headed for Wanchai

Photo of restaurant
Atelier Vivanda will be run by Chef Akrame and Chef Thibault Gilardi Photo: Timeout
Photo of restaurant
Atelier Vivanda will be run by Chef Akrame and Chef Thibault Gilardi Photo: Timeout

Michelin Two Star French chef Akrame Benallal is to open an Atelier Vivanda in Hong Kong in June. Described as a “meat and potatoes” contemporary French bistro, Atelier Vivanda has three locations in Paris and the Hong Kong restaurant will be the first outside Europe.

More are planned this year for London, Brussels, Berlin and Saint Barthelemy. The concept is to create a restaurant with a butcher’s studio backdrop “ where meat lovers can convene in a relaxing ambience”.

Boasting a distinct French country village vibe, leather, stainless steel, and wood make up the foundation of the interior, whilst warm colours and decorations inspired by the rustic countryside accent the restaurant.
Spread across 1,300 sqft Michelin-rated Atelier Vivanda will accommodate up to 60 diners.  The simplicity of the experience mimics a home cooked meal.  Food is served in traditional cooking pots, while Akrame branded cutlery such as the inspired Roman steak knife enriches the authenticity of the experiences.

Atelier Vivanda will be run by Chef Akrame and Chef Thibault Gilardi, and located in the hip and growing epicurean heart of Wanchai, in Ship St, just metres from Chef Akrame’s Michelin one-star restaurant Akrame.

“In Paris, Atelier Vivanda has attracted food lovers from all walks of life, from international celebrities to the everyday foodie.  We are confident that in Hong Kong it will be a dining destination that brings together people from all different backgrounds, bound by one similarity: the love for high quality food,” said Akrame.

The menu begins with starters which showcase the simple yet delicious taste of high quality meats, such as Thinly Sliced Smoked Beef Matured for 50 Days, a house specialty created by Chef Akrame’s unique recipe, and Iberian Pata Negra Bellota and Old Comte. L’Entree Au Choix (Entrée) highlights include Duck Leg Terrine with Vinegar Spring Onions, Veal Carpaccio and a Caesar Salad with Sesame and Cashew Nuts.

The main courses La Viande Au Choix comprises of a variety of meats including Black Angus Flank, Yellow Chicken Breast, and Iberian Pork Rib.  Le Croquavor, Atelier Vivanda’s reinterpretation of the hamburger is the house’s specialty.

The mains are complemented by L’Accompagnement Au Choix, which includes side dishes such as Pomme Dauphines and Gratin Dauphinois, showcasing the versatility of potatoes.

Dessert selections include Chef Akrame’s interpretation of Creme Brulee, Moelleux au Chocolat and Caramel Profitoclaire with quintessential French flavours.

“We hope to create a place where food lovers in Hong Kong can come together and enjoy creative and innovative cuisine in a casual setting.
“We have designed Atelier Vivanda as a place people will come back to – both for the food and for the atmosphere,” said Akrame.

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