THE ART OF PAIRING
SAICHO AT FEUILLE, HONG KONG
In the heart of Central Hong Kong, where French culinary excellence meets innovative drinks pairings, Saicho's "Art of Pairing" series has found its perfect partner. At Feuille, Executive Chef Joris Rousseau is transforming the way we think about fine dining pairings, proving that sparkling tea can elevate a meal just as beautifully as wine.
Chef
Chef Rousseau
Cuisine
French
Location
Central, Hong Kong
A PHILOSOPHY ROOTED IN NATURE
Feuille represents more than just a restaurant - it's a celebration of seasonality and sustainability. Under the guidance of renowned French chef David Toutain and Executive Chef Joris Rousseau, Feuille embraces a root-to-shoot philosophy, transforming locally sourced, organic produce into dishes refined by French technique.
"Saicho does an excellent job, in my opinion, because their teas offer a wide range of flavours, much like wine," explains Chef Rousseau. "I love how the sparkling teas complement dishes - they create a relationship that elevates the entire dining experience."
THE PAIRING PHILOSOPHY
For this collaboration, Chef Rousseau has crafted three exceptional pairings that showcase the versatility and sophistication of Saicho's sparkling teas
GRAINS & SEEDS WITH SAICHO DARJEELING
The menu's opening "Grains & Seeds" course finds its perfect match in Saicho Darjeeling Sparkling Tea. The bright acidity and citrus notes of this Himalayan tea elevate the earthy complexity of the grain-based dishes, creating a foundation that awakens the palate for the journey ahead.
SEA BASS WITH SAICHO HOJICHA
The delicate Sea Bass with Nasturtium and Carrot course pairs beautifully with Saicho Hojicha Sparkling Tea. Chef Rousseau is particularly passionate about this combination: "Take the seabass, for example, it's light and tender from slow cooking, and the Hojicha, with its roasted chestnut and seaweed notes, ties everything together beautifully—it's incredible!"
The roasted, nutty undertones of the Japanese tea balance the delicate seafood while complementing the peppery nasturtium in a way that feels both natural and surprising.
BASIL DESSERT WITH SAICHO JASMINE
The finale - Basil with Champagne and Long Pepper - finds its match in Saicho Jasmine Sparkling Tea. The floral jasmine intertwines with herbal basil, creating a refreshing contrast to the dish's subtle spice and bringing the meal to a graceful close.
BEYOND TRADITIONAL PAIRINGS
This collaboration represents a significant shift in fine dining culture. By offering sophisticated non-alcoholic options that rival traditional wine pairings, Feuille and Saicho are pioneering a new approach to culinary excellence.
The Saicho pairing menu, available for HK$228 per person, supplements either the Regular Tasting Menu (HK$1,288) or the Signature Tasting Menu (HK$1,688), providing guests with an experience that celebrates both innovation and tradition.
A PARTNERSHIP BUILT ON SHARED VALUES
What makes this collaboration particularly special is the alignment of values between both brands. Feuille's commitment to sustainability and reverence for nature mirrors Saicho's dedication to single-origin, hand-selected teas and artisanal craftsmanship.
Each Saicho tea tells a story of terroir - from the Himalayan foothills where Darjeeling grows at 2,000 metres, to the coastal plains of Shizuoka where Hojicha develops its distinctive roasted character, to the high-altitude gardens of Fujian where Jasmine tea absorbs the essence of fresh blossoms.
THE ART OF PAIRING CONTINUES
This collaboration with Feuille represents another milestone in Saicho's "Art of Pairing" series, which brings together culinary innovators from around the world to showcase the versatility and sophistication of sparkling tea.
Available through July 2025, this partnership invites diners to experience fine dining through a new lens - one where terroir-driven sparkling teas create harmony with seasonally inspired cuisine, proving that the art of pairing extends far beyond traditional boundaries.
The Saicho x Feuille collaboration is available at Feuille, 5/F The Wellington Street, Central, Hong Kong. Reservations can be made through their website.
