04/10/2026
Five days with the friends who stayed for the story of LALA.
Chef’s Inner Circle runs 7–11 October. Two dinners, a night at the bar, and a weekend that belongs to dessert. Swipe for who is cooking, and what is on the table.
Wednesday is a four-course sharing dinner, 4 entrees, 1 middle course, 1 main and ending with dessert.
Franckelie opens on homard: lobster tart, fresh herbs, spicy crustacean dressing. Middle course is wild Atlantic turbot, aonori sabayon, vegetables.
Julien Tongourian, Executive Chef of Robuchon Au dome Macau and L’Atelier de Joel Robuchon Hong Kong, sends out potiron: pumpkin ice cream, marinated seasonal mushroom, white truffle, sesame oil.
Christophe Paucod, of Lugdunum Bouchon Lyonnais in Tokyo, plates marinated cuttlefish, turnip and bottarga. He is back the following day.
Joris Rousseau, former executive chef of Feuille and Michelin star chef, brings Hokkaido scallop, beetroot and caviar.
Natalie Leung, pastry chef at L’École Valrhona Hong Kong will be making dessert: fig tart, cassis honey, macadamia Opalys and fig-leaf ice cream.
Book 7 October to taste the menu!
Thursday, same plan. Four courses, seven plates.
Fabian Altabert, regional director of culinary at Rosewood Hong Kong, does pigs’ trotter croquette with “Gribishe” sauce.
Christophe Paucod returns with the seiche.
Giovanni Galeota, Culinary Operation Manager and Chef de Cuisine at Marmo Bistro and Bluhouse, sends smoked sardine on toasted sourdough with tomato butter.
Guillaume Galliot, Executive chef of Caprice at the Four Seasons, brings marinated tomato, shrimp, mango and caviar.
Gaël Etrillard, R&D Chef and Pastry Chef for Les Vergers Boiron, joins Jacky on the sweet side. Dessert is William pear, lemongrass and chestnut.
Book 8 October to taste the menu!
For those who want the regular favourites at LALA, Friday night is the night to book. The same dinner menu you get on a normal evening with us but with a curated drink list that features wines and spirits from Liber Wines and Vines & Terroirs.
And for the cocktail enthusiasts? Someone special’s got you covered that evening, you’ll have to come to see what we’re talking about.
Come for a glass, sta
