{"id":77715,"date":"2026-08-19T17:26:18","date_gmt":"2026-08-19T09:26:18","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=77715"},"modified":"2026-08-19T17:26:18","modified_gmt":"2026-08-19T09:26:18","slug":"where-a-french-sommelier-in-hong-kong-goes-for-tastes-of-home-chinese-bites-and-cocktails","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=77715","title":{"rendered":"Where a French sommelier in Hong Kong goes for tastes of home, Chinese bites and cocktails"},"content":{"rendered":"


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Frenchman Titouan Jounier is head sommelier at Louise, a one-Michelin-star French restaurant in Hong Kong. He spoke to Andrew Sun.<\/em><\/p>\n

I come from the Loire Valley, in northwestern France near Nantes. When I was young, I wanted to be a chef, but I moved to the floor because I liked talking to people.<\/p>\n

My parents liked to cook a lot and cooked quite well. My mother could make spaghetti almost every day, and my father\u2019s weekend chilli con carne was very good. We also ate classic French dishes like beef bourguignon.<\/p>\n

I moved to Hong Kong not just to work but to improve my English. When I first arrived, I mostly hung out with French people. As I got to know my colleagues, they would take me to local places.<\/p>\n

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\"Titouan<\/div>
Titouan Jounier is head sommelier at the one-Michelin-star Louise in Central. Photo: Titouan Jounier<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
A classic noodle restaurant I enjoy is Mak\u2019s Noodle<\/strong> (various locations, including 77 Wellington Street, Central. Tel: 2854 3810). It is famous for wontons<\/span>, but, personally, I really like its dry noodles.<\/div>\n

The French restaurant I have been to most is Babette<\/strong> (Shop G-3, Nan Fung Place, 173 Des Voeux Road Central, Central. Tel: 9369 5861). It is very classic and good value for money. I like the space and the ambience. We are always warmly welcomed.<\/p>\n<\/div>\n


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Frenchman Titouan Jounier is head sommelier at Louise, a one-Michelin-star French restaurant in Hong Kong. He spoke to Andrew Sun. I come from the Loire…<\/p>\n","protected":false},"author":1,"featured_media":77716,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[9039,107,7312,7261,469,3569,5231,28521,633],"class_list":["post-77715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-bites","tag-chinese","tag-cocktails","tag-french","tag-home","tag-hong","tag-kong","tag-sommelier","tag-tastes","wpcat-33-id"],"brizy_media":[],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/77715","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=77715"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/77715\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/77716"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=77715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=77715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=77715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}