{"id":43137,"date":"2026-04-10T02:03:42","date_gmt":"2026-04-09T18:03:42","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=43137"},"modified":"2026-04-10T02:03:42","modified_gmt":"2026-04-09T18:03:42","slug":"dish-in-focus-beetroot-juniper-roses-at-feuille","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=43137","title":{"rendered":"Dish in Focus: Beetroot \u2013 juniper \u2013 roses at Feuille"},"content":{"rendered":"


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Feuille<\/span> opened in Central in late 2023, as David Toutain\u2019s first international outpost in Hong Kong, bringing his nature-led French philosophy to the city\u2019s fine dining scene. Co-founded by Toutain in collaboration with executive chef Joris Rousseau, who grew up cooking on his family farm in France before honing his skills in Paris, Feuille works almost exclusively with local producers, treating vegetables with the same reverence as seafood or meat.<\/div>\n
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\"Joris<\/div>
Joris Rousseau was brought up in Paris and is now the executive chef of modern French restaurant Feuille in Hong Kong. Photo: Feuille<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

Feuille\u2019s kitchen likes to work \u201croots, stems and leaves\u201d and \u201cflowers and fruits\u201d into its signature set menu, so when Rousseau turns beetroot into a pre-dessert, the result feels less like a sweet course than a quiet finale to his savoury dishes. Available only on the dinner tasting menu, the dish is served as a hollowed-out beetroot filled with sorbet, yogurt foam, juniper oil and beetroot stem marmalade, combining the kitchen\u2019s vegetable-first philosophy with sweet flavours from the pastry team.<\/p>\n

Rousseau says the course arrives \u201cbetween the moment our customers turn the page on the savoury courses and discover our sweet world\u201d, and that transition is exactly where \u201cbeetroot \u2013 juniper \u2013 roses\u201d finds its power. The dessert, created with pastry chef Dafne Daniels, takes a trio of earthy, floral and lightly medicinal flavour notes and turns them into a palate cleanser.<\/p>\n

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Feuille takes beetroot to a whole new level. Photo: Studio PMK<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

Using red beetroot from Farmhouse Productions, Chinese juniper from Eco Island Farm, and dried rosebuds from Yunnan, the plate consists of beetroot sorbet, a yogurt and rose foam, finished with juniper oil and beetroot stem marmalade, with everything assembled at the last minute in the beetroot shell. Rousseau says the presentation is meant to connect diners directly to the farm and remind them that \u201cluxury isn\u2019t necessarily about overpriced goods, but about the products themselves, like a simple beetroot that has been sown, nurtured and harvested in perfect harmony\u201d.<\/p>\n

This dish was the brainchild of pastry chef, Daniels, who joined the Feuille team a year ago. She created this dessert as one of her test dishes. \u201cI immediately saw the potential in these two combinations in terms of texture and flavour,\u201d says Rousseau. \u201cBeetroot season was drawing to a close, so throughout 2025, we explored different beetroot pairings to find the one that best reflected Feuille and our philosophy.\u201d<\/p>\n

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\"Joris<\/div>
Joris Rousseau, executive chef of the Michelin-starred restaurant Feuille in Hong Kong, is dedicated to creating \u201cnature-inspired\u201d dishes using sustainable ingredients. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

\u201cWe have the root [beetroot], combined with the sap [Chinese juniper] and flowers [rose]. The rising of sap is a springtime phenomenon, common to all trees, vital where water and nutrients from the soil rise from the roots to the buds, nourishing the tree and allowing leaves and flowers to develop. In short, it\u2019s simply the beginning of creation.\u201d<\/p>\n<\/div>\n


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Feuille opened in Central in late 2023, as David Toutain\u2019s first international outpost in Hong Kong, bringing his nature-led French philosophy to the city\u2019s fine…<\/p>\n","protected":false},"author":1,"featured_media":43138,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[20106,1264,20107,2051,11080,17387],"class_list":["post-43137","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-beetroot","tag-dish","tag-feuille","tag-focus","tag-juniper","tag-roses","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/43137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43137"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/43137\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/43138"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}