Feuille by David Toutain Hong Kong

Awards

MICHELIN Guide

One star restaurant, 2026

All Michelin stars in Hong Kong All Michelin stars in China All 1 star Michelin in Hong Kong All 1 star Michelin in China

Green star, 2026

All Michelin Green star in in Hong Kong All Michelin Green star in China

OAD

Asian Restaurants 2026, 198

All OAD Asian in Hong Kong All OAD Asian in China

The World’s

50 Best

Asia`s 50 Best Restaurants 2025, #93

All Asia`s 50 Best in Hong Kong All Asia`s 50 Best in China

La Liste

La Liste, #934

All La Liste in Hong Kong All La Liste in China

Restaurant Ranking

Restaurant Ranking 2024, #4081, PRO #15.45, USER #0.00

All Restaurant Ranking in Hong Kong All Restaurant Ranking in China

Chef

Joris Rousseau

Cuisine

French Contemporary, Innovative, Modern French

• 2026
• 2025
• 2024

Dinner at Feuille

on 22 Jul 2026

by Charles Chen

Last dinner @feuillehk 🇫🇷🇭🇰🔥 Thank you RJ and your team for the hospitality 🙏

#feuille #hongkong #michelinstar #davidtoutain #damngood

Dinner at Feuille

on 19 Jul 2026

by Jon Cheng

A great restaurant may yet emerge from David Toutain’s @feuillehk . Whether it has already done so remains less clear. Three years into its run in Hong Kong, Feuille still seems caught between his vision and the hazards of exporting it. For every Cristal Room — an arguable success — there is Plaisance, a rogue byproduct of Mauro Colagreco’s global apparatus. And for every gougère and fatty fish drowned in beurre blanc enriched with ikura, there are progressive, welcome dishes... More

A great restaurant may yet emerge from David Toutain’s @feuillehk . Whether it has already done so remains less clear. Three years into its run in Hong Kong, Feuille still seems caught between his vision and the hazards of exporting it. For every Cristal Room — an arguable success — there is Plaisance, a rogue byproduct of Mauro Colagreco’s global apparatus. And for every gougère and fatty fish drowned in beurre blanc enriched with ikura, there are progressive, welcome dishes like local lobster with pumpkin gut and guava, crowned with flowers that looked suspiciously like the feathers plucked from Big Bird.

What’s admirable is that Feuille does not seem eager to concede to the local palate except, nominally, in terroir. Even the gougère is anointed with sobacha, though how it was applied escaped me, as did the sermon I had hoped for on Toutain’s “Grains and Seeds” philosophy.

With enough prodding, a kind server may eventually produce Toutain’s doctrine of layering odd ingredients — nutmeg, sea grapes, kombucha, fig leaf — into savory dishes. These can muddle things: corn custard blighted by cumin; caviar steamrolled by salty potato crumbs; and an excellent cauliflower sorbet with no business beside smoked vanilla ice cream.

But Feuille can also thrill. A threadfin lavished with a foam of sake and elderflower that barely registers may be one of the city’s great fish entrées of late. Sweet green peas stood in loving contrast to the ma yau’s bitter finish. I admired, too, Feuille’s use of pumpkin, especially in the lobster, which recalled the one Hélène Darroze did with tandoori.

And with tighter calibration, the prawn tartare might seem less muddy beneath cucumber and fig leaf; the clam custard might yield more gracefully to the caviar; and the gentler acidity of the sabayon — a Toutain leitmotif — might allow the wampee berry to sing. The local-ish ingredients are indeed there, and welcome: mango from Hainan, pigeon from Shiqiao, lobster from Sai Kung. What Feuille needs now is not less ambition, but more confidence in the ideas already on the plate. Until then, it remains one of the city’s more compelling unfinished thoughts. Less

Dinner at Feuille

on 13 Nov 2025

by Melissa F

An exquisite symphony of French, Spanish and Japanese flavors at the collaboration between @feuillehk and @respiracion_japan! The elegant styles from both restaurants came together beautifully through their shared respect for seasonal ingredients. The shiqi pigeon and hairy crab paella were just some of my favorites. This reminds me that I need to go to Kanazawa soon!

Our menu:

Vanilla - Kombucha
Amaebi
Bouquet of Feuille
Beetroot
Mussel “Éclade”
Oyster Ball
Feuille... More

An exquisite symphony of French, Spanish and Japanese flavors at the collaboration between @feuillehk and @respiracion_japan! The elegant styles from both restaurants came together beautifully through their shared respect for seasonal ingredients. The shiqi pigeon and hairy crab paella were just some of my favorites. This reminds me that I need to go to Kanazawa soon!

Our menu:

Vanilla - Kombucha
Amaebi
Bouquet of Feuille
Beetroot
Mussel “Éclade”
Oyster Ball
Feuille Bread
Koji, Leftover Bread
Mycetes - Pine
“PILPIL” Mahata
Sai Kung’s Spiny Lobster
Winter Melon
Shiqi Pigeon
Hairy Crab
Japanese Cedar
Golden Fig
Blueberry Ball
Black Peanut
•
Feuille x Respiracion
Central, Hong Kong
#supermelHK #supermelCentral Less

Dinner at Feuille

on 20 Oct 2024

by Melissa F

Lunch has just gotten a lot more exciting at @feuillehk with its new lunch menu (HK$588 pp) which includes this super gorgeous Pigeon Pithivier! A brainchild of Chef @david_toutain in Paris, the restaurant is vegetal focused with locally sourced ingredients and a zero waste approach. The menu follows the lifecycle of a plant - starting with the themes of “Grains & Seeds”, “Leaves, Stems & Roots” before finally ending with “Flowers & Fruits”. I absolutely loved my... More

Lunch has just gotten a lot more exciting at @feuillehk with its new lunch menu (HK$588 pp) which includes this super gorgeous Pigeon Pithivier! A brainchild of Chef @david_toutain in Paris, the restaurant is vegetal focused with locally sourced ingredients and a zero waste approach. The menu follows the lifecycle of a plant - starting with the themes of “Grains & Seeds”, “Leaves, Stems & Roots” before finally ending with “Flowers & Fruits”. I absolutely loved my meal at Chef David’s 2* restaurant in Paris, and the good news is that he will be back in town from Oct 28th to Nov 1st so don’t miss this chance to try some of his signatures from Paris!

The Feuille lunch menu:

𝐆𝐫𝐚𝐢𝐧𝐬 & 𝐒𝐞𝐞𝐝𝐬
Quinoa - Sweet Potato - Shallot
Madras Curry - Chili Péyi - Garlic

Juniper - Oyster - Shallot (3 pcs $358)

𝐑𝐨𝐨𝐭𝐬, 𝐒𝐭𝐞𝐦𝐬 & 𝐋𝐞𝐚𝐯𝐞𝐬
Feuille Bread - Chinese Chive Pil Pil
Cucumber - Sériole - Assam Lemon

Common Rue - Sea Bass - String Bean
OR
Pumpkin - Spiny Lobster - Saffron ($288)

Cep Mushroom - Pigeon Pithivier - Broccolini

𝐅𝐥𝐨𝐰𝐞𝐫𝐬 & 𝐅𝐫𝐮𝐢𝐭𝐬
Vanilla - Fig - Guava
•
1*, Feuille
Central, Hong Kong
#supermelHK #supermelCentral Less