Feuille

07/10/2026

An exploration of matsutake through layered expressions from our new menu, Habitat.

In Forest — Matsutake | Pâté en Croûte | Consommé, this prized autumn ingredient is presented through multiple preparations, each revealing a different facet of its depth and fragrance.

Juniper-smoked matsutake is paired with blackcurrant cheong, while an assorted mushroom pâté en croûte is served with mushroom jus. Completing the composition is a clear matsutake and cep consommé jelly, offering a quiet and lingering finish.

A dish that reflects the season through nuance, precision and restraint.

We invite you to discover Habitat at Feuille. Reservation link and Menu in bio.

全新菜單 Habitat 中，「森林」一章以多重層次演繹松茸之美。

於 松茸｜野菌酥皮餡餅｜清湯 這道作品中，這款珍貴秋日食材以不同手法細緻展現，層層揭示其幽香與深度。

杜松子煙燻松茸配上黑加侖子果蜜，野菌酥皮餡餅佐以濃郁菌菇醬汁，最後以松茸牛肝菌清湯啫喱作結，帶來清雅而悠長的餘韻。

一道以細膩、精準與克制，映照季節風土的作品。

誠邀您蒞臨 Feuille，細味全新菜單 Habitat。預約及查看菜單請點擊 Bio 連結。

30/09/2026

At Feuille, we reflect nature as a complete, living ecosystem. 🌿🌊

Our new Menu Habitat charts nature’s natural progression—from Marine waters where local catch meets French finesse with zero waste, through to the Forest, Pasture, and a Tropical finish.

Experience the harmony of local marine ecosystems and French technique starting 8 October. Reserve your table via the link in bio.

在 Feuille，我們將大自然視為一個完整的自然生態系統。

全新 Menu Habitat 順應大自然的演變脈絡過程，從「海洋」（Marine）章節展開，以零浪費理念將本地食材與法式精湛技藝結合，再延伸至「森林」（Forest）、「牧場」（Pasture），最後以「熱帶」（Tropical）美饌完美收尾。

菜單於 10 月 8 日起登場，邀您一同體驗本地海洋生態與法式廚藝的完美融合。歡迎點擊 Bio 連結預訂座位。

23/09/2026

Introducing our new Head Chef, Léo Daull!

Rooted in French hospitality and immersed in farm-to-table discipline from his early days at Michelin-starred Le Jardin Secret, Chef Léo Daull has honed his craft across legendary multi-starred kitchens. Most notably at three-star Plaza Athénée—where he refined a visionary commitment to sustainable dining, championing the harmony between nature, earth, and plate that deeply mirrors Feuille’s ethos. His remarkable path continued at two-star Le Chambard, and as Deputy Chef for two-star Stéphanie Le Quellec.

Having trained directly at Restaurant David Toutain in Paris and helped guide Hong Kong’s Cristal Room by Anne-Sophie Pic to two Michelin stars, he now takes the helm as Head Chef at Feuille. Together with Consultant Chef David Toutain, Chef Léo brings a shared reverence for local purveyors, seasonality, and nature-inspired dining to every plate.

Taste his extraordinary culinary artistry from 8 October onwards!

歡迎 Feuille 的新任主廚——Léo Daull！

主廚 Léo 承襲純正法式款待之道，早期在米芝蓮星級餐廳 Le Jardin Secret 「從農場到餐桌」的精神啟發，其後在多間傳奇的星級廚房中精進手藝。當中他在三星餐廳 Plaza Athénée 的歷練尤為耀眼，深化了對永續餐飲的前瞻視野，致力追求自然與佳餚的和諧共生，完美契合 Feuille 的核心理念。隨後他的足跡更拓展至二星餐廳 Le Chambard，並擔任二星主廚 Stéphanie Le Quellec 的副主廚。

曾於巴黎 Restaurant David Toutain 扎實學藝，並助力 Anne-Sophie Pic 旗下的香港 Cristal Room 榮摘米芝蓮二星。如今 Léo 將正式接掌 Feuille，與顧問主廚 David Toutain 攜手，把對在地食材、季節時令與自然美學的共同敬意，融入每道精緻美饌中。

10 月 8 日起，誠邀您共享Feuille非凡的料理體驗！

21/09/2026

Unveiling Chinese Terroir: An Exclusive W**e Dinner with Chef David Toutain.

Join us for an extraordinary culinary journey as our Consultant Chef David Toutain takes over the kitchen for an exclusive w**e-pairing dinner. Explore the dynamic frontier of fine w**emaking, showcasing three distinct w**e regions in China through a curation of six exceptional glasses from six unique vineyards.

Experience how exceptional terroir and visionary w**emaking harmonise with Feuille’s masterful gastronomic creations.

Event Details:
Date: 10 October 2026 (Saturday) Dinner
Venue: 5/F, The Wellington, 198 Wellington Street, Central
Price: $1,988 + 10% service charge per person

Reserve your table via the link in bio for this remarkable celebration of discovery!

探索中國風味：主廚 David Toutain 限定美酒晚宴

由我們的顧問主廚 David Toutain 親自主理，於 Feuille 探索中國頂級釀酒業的發展。我們精選來自 3 大產區、6 個獨特酒莊的 6 款精選佳釀，細味土地孕育的非凡風味及前瞻細膩工藝，完美交織並昇華 Feuille 所呈獻的現代美饌佳餚。
活動詳情

日期：2026 年 10 月 10 日（星期六）晚市
地點：中環威靈頓街 198 號 The Wellington 5 樓
價格：每位 $1,988 + 10% 服務費

立即於 Bio 連結預約訂座，一同展開非凡的探索之旅！

16/09/2026

A heartfelt thank you to everyone who joined us for the Ch*****ne w**e dinner - cheers to great company and exceptional ch*****ne!

衷心感謝每位蒞臨 香檳佳釀晚宴的客人！讓我們共享難忘時光，為美好相聚和精選美酒舉杯共飲！

15/09/2026

Redefining sustainable fine dining in Hong Kong. Starting from 8 October, Feuille invites you to taste our new “Habitat” concept—a vivid celebration of local agriculture, seasonal storytelling, and zero-waste craftsmanship led by Head Chef Léo Daull and Sous Chef Alexandre Terrier, under the creative vision of Chef David Toutain.

Transforming humble local ingredients into unforgettable haute cuisine, our new dinner menus offer an accessible entry into world-class, nature-inspired gastronomy.

✨ New Dinner Menus (Launching Oct 8):
Menu Discovery: HK$1,488
Menu Signature: HK$1,788

Indulge in a conscious dining experience that respects our earth without compromising on culinary excellence.

Feuille 為香港永續美饌賦予全新定義。由 10 月 8 日起，在顧問主廚 David Toutain 的引領下，新任主廚 Léo Daull 及副主廚 Alexandre Terrier 將隆重推出全新「Habitat」菜單概念，將在地新鮮食材與零廢棄料理工藝完美融合。

以尊重大自然的永續精神，演繹精緻法式美學。

✨ 全新晚市餐單（10 月 8 日正式推出）：
Menu Discovery：HK$1,488
Menu Signature：HK$1,788

立即探索這趟充滿生命力的美食之旅，細味與環保共存的極致體驗。

11/09/2026

Shared Legacy, Tasted Anew.

We are thrilled to welcome our Consultant Chef David Toutain alongside our new Head Chef Leo Daull-Ernwein to mark an exciting new chapter for Feuille.

Developed under David’s expert guidance and meticulously co-curated by both chefs, this brand-new tasting menu showcases their signature culinary perspectives with exquisite craftsmanship.

We warmly invite you to join us in celebrating this milestone and exploring the beauty of nature-inspired fine dining through a remarkable gastronomic journey.

Event Details:
Date: 8 & 9 October 2026 (Thursday & Friday) Dinner
Venue: 5/F, The Wellington, 198 Wellington Street, Central
Price: $1,788 + 10% service charge per person

Reserve your table via the link in bio to experience this exceptional journey firsthand.

共同傳承，煥新滋味。

由顧問主廚 David Toutain 與新任主廚 Leo Daull-Ernwein 攜手，為 Feuille 揭開精彩序幕。在 David 的卓越引領下，全新品嚐菜單由兩位主廚傾力構思，以精湛工藝完美演繹其標誌性的烹調理念。

誠摯邀請您蒞臨 Feuille，與我們共同慶祝重要里程碑，透過極致的饕餮盛宴，領略以自然為本的餐飲魅力。

活動詳情
日期：2026 年 10 月 8 及 9 日（星期四及五）晚市
地點：中環威靈頓街 198 號 The Wellington 5 樓
價格：每位 $1,788 + 10% 服務費

立即於 Bio 連結預約訂座，親身解鎖無與倫比的美饌之旅！

Come join us at FEUILLE for a Fresh Roots, New Horizons!

11/09/2026

Shared Legacy, Tasted Anew.

We are thrilled to welcome our Consultant Chef David Toutain alongside our new Head Chef Leo Daull-Ernwein to mark an exciting new chapter for Feuille.

Developed under David’s expert guidance and meticulously co-curated by both chefs, this brand-new tasting menu showcases their signature culinary perspectives with exquisite craftsmanship.

We warmly invite you to join us in celebrating this milestone and exploring the beauty of nature-inspired fine dining through a remarkable gastronomic journey.

Event Details:
Date: 8 & 9 October 2026 (Thursday & Friday) Dinner
Venue: 5/F, The Wellington, 198 Wellington Street, Central
Price: $1,788 + 10% service charge per person

Reserve your table via the link in bio to experience this exceptional journey firsthand.

共同傳承，煥新滋味。

由顧問主廚 David Toutain 與新任主廚 Leo Daull-Ernwein 攜手，為 Feuille 揭開精彩序幕。在 David 的卓越引領下，全新品嚐菜單由兩位主廚傾力構思，以精湛工藝完美演繹其標誌性的烹調理念。

誠摯邀請您蒞臨 Feuille，與我們共同慶祝重要里程碑，透過極致的饕餮盛宴，領略以自然為本的餐飲魅力。

活動詳情
日期：2026 年 10 月 8 及 9 日（星期四及五）晚市
地點：中環威靈頓街 198 號 The Wellington 5 樓
價格：每位 $1,788 + 10% 服務費

立即於 Bio 連結預約訂座，親身解鎖無與倫比的美饌之旅！

07/09/2026

Fresh roots, new horizons. 🌿

We are delighted to share that new talent is joining the Feuille family under the visionary direction of Chef David Toutain.

Beginning in early October, Chef Léo Daull takes the helm as Head Chef. Hailing from renowned multi-starred establishments—including the 3-star Plaza Athénée under Ducasse Paris, 2-star Le Chambard, and serving as Deputy Chef for 2-star Chef Stéphanie Le Quellec—he brings exceptional leadership and culinary finesse. Joined in November by Sous Chef Alexandre Terrier, a Ferrandi Paris alumnus who spent nearly a decade rising to Sous Chef under Chef Julien Dumas and honed his craft at 1-star Les Saisons in Tokyo, our kitchen gains remarkable depth and precision.

Trained directly at Restaurant David Toutain in Paris, both chefs embody our commitment to nature-inspired gastronomy—bringing to life our upcoming culinary experience.

We look forward to welcoming you to experience this next evolution early this autumn. 🌾

Reserve your table via the link in bio.

深耕大地，續寫新篇。🌿

在主廚 David Toutain 的前瞻引領下，Feuille 團隊即將迎來多位卓越新星。

自十月初起，Léo Daull 將正式接任行政主廚一職。他承襲自眾多知名米其林星級餐廳——包括 Ducasse Paris 旗下的巴黎三星餐廳 Plaza Athénée、二星餐廳 Le Chambard，並曾於二星名廚 Stéphanie Le Quellec 麾下擔任副主廚，具備卓越的領導力與精湛廚藝。而於十一月，副主廚 Alexandre Terrier 亦將加入團隊；畢業於巴黎名校 Ferrandi Paris 的他，曾跟隨 Chef Julien Dumas 近十年並升任副主廚，亦曾在東京一星餐廳 Les Saisons 精進造詣。兩位的加入，將為我們的團隊注入無可比擬的底蘊與精密匠心。

傳承自巴黎 Restaurant David Toutain 的精湛技藝，兩位主廚完美秉持我們以自然為本的飲食理念及追求，為即將揭幕的全新美饌篇章注入生生不息的生命力。

我們誠摯期待於今秋時節，與您一同見證 Feuille 的全新蛻變。🌾

立即點擊 Bio 連結預約訂座。