Urban artist Caroline Tronel goes by the nickname The French Girl, and is also known by her Shining Heart graffiti tag. She recently did a collaboration with Hong Kong shoe brand Kibo. She spoke to Andrew Sun.
I grew up in Paris. My mum was a really good cook and we would exclusively eat at home. We had a starter, main, cheese and dessert with every meal. But I’ve lived in Hong Kong for the past eight years and in this beautiful city, every night the question comes: “What do I feel like eating?”
Most of the wine selection comes from the owner Chris’ family. The atmosphere there is warm and friendly.
For dinner, I would go to Bouillon (6 Pound Lane, Sheung Wan. Tel: 2886 0056). Their cuisine reminds me of my mum’s food. I like to start with oysters and then have the boeuf bourguignon. Every bite melts in the mouth.
The restaurant is cosy so I almost feel like I’m at someone’s home.
I recently tried Racines (22 Upper Station Street, Sheung Wan. Tel: 2886 8076). The two young chefs are very, very talented and they change their six-course menu every season. There’s a very limited number of tables, which makes the restaurant very exclusive. If you want an unforgettable experience, sit at the bar – the chefs might share some of their secrets with you.
I like the shrimp har gao, rice rolls, custard buns and sponge cake. I love the smell coming out of the bamboo basket when the waiter opens it at the table.
For any celebration, I would book Cococabana (Shek O Beach Building, Shek O Beach. Tel: 2812 2226). Jean-Paul Gauci, the chef and owner of this jewel on the beach, will treat you as a family member.
Comfortably seated, facing the sea, enjoy a French seafood platter or their speciality, the “sea bass flambé au pastis” – it’s a real show for your eyes and pleasure for your taste buds.
Back in Paris, it’s such a pleasure to sit at the terrasse – terrace – of the newly opened Le Camondo (61 bis rue de Monceau, Paris. Tel: +33 1 45 63 40 40) with a glass of rosé. Located in a museum’s private garden in the 8th arrondissement, the “bistronomique cuisine” of chef Alexis le Tadic will transport you to the 1920s.
I strongly recommend the le bel artichaut Camus (globe artichoke) as a starter, the paleron de boeuf braisé (braised beef shoulder) as a main and the clafoutis abricot (apricot clafoutis) for dessert, to enjoy a long and warm Parisian summer night.