French Chef Yannick Ehrsam is a man full of passion – a passion for life and a passion for food. When he was recruited by Sofitel Macau a year ago, coming from the award-winning French fine dining room Le Pre Lenotre in Beijing, he immediately thought of creating a new concept of an upscale boutique dining experience, one that would stand out from the crowd.
“After my experience at Mistral, our international cuisine restaurant, I felt that Macau was ready for a new concept in dining. Privé (French for ‘private’) is a place where you feel at home, you interact with the chefs and you can reserve the whole room for yourself, to dine in total intimacy,” says Chef Yannick.
Located on the sixth floor of Sofitel at Ponte 16, Privé is a French Chef’s Table restaurant offering unique views of the old city. Designed by David Sung with Hands Hospitality of Hong Kong, and inspired by Yannick, the room has capacity for 24 people and the décor creates an intimate space that allows for a memorable private dining experience.
“Each table enjoys special attention and many of our dishes are prepared by our sous-chefs in front of the diners, on side tables. At Privé, I am able to express my latest creations and entertain guests as if they were in my own home,” the chef explains.
Passion is the most important ingredient and is also the key behind the success of Chef Yannick’s creations, in addition to his unquestionable experience at some of the most reputable kitchens in France, such as L´Atelier De Joel Robuchon, La Ferme de Mon Père and Le Bateau Ivre. In Macau he commands a kitchen of over 50 staff, from sous-chefs to kitchen hands.
“I was working in Beijing for four years, before I landed in Macau. From my first moment in China, it was “coup de foudre” (love at first sight). I love the place and the mixture of cultures and people. In my new creations, the blend of seasonings and flavors came along naturally. I often add some Asian spices to my new recipes. And I feel really fulfilled when a new dish is achieved,” says Chef Yannick.
Menus include a variety of seasonal À la carte dishes, with most of the ingredients imported from Europe and Australia. The Slow cooked French Rabbit, the Chateaubriand and the Goose Liver Terrine, are among some of the specialties.
“But it is the Steak Tartar that deserves the highest praise. We have regular VIP clients for this dish,” the chef explains.
To enhance the French spirit, the near extinct art of ‘table side’ preparation of selected dishes is performed, featuring dishes such as Caesar Salad, Chateaubriand or assorted flambé desserts.
The Light Menu (lower in calories) is popular and a summer menu has recently been launched comprising five courses for MOP580. Another option is the Menu + Spa combination for MOP1,188.
Privé is unique in the way it operates. It is open only for dinner just five nights a week, Wednesday through Sunday, from 6 to 10 pm. It can be booked for individuals to small groups of up to 24 persons. Reservations are a must, but if there is space available, walk-ins are also possible.
“Privé is perfect for dinner parties or similar events, since you can reserve the whole room and we can set a special menu for the evening, according to the taste of the diners,” concludes Chef Yannick.
Privé has been recognised by Tatler Hong Kong for `Hong Kong & Macau best restaurants 2013’, and South China Morning Post, for `100 Top Tables 2013’ (Hong Kong & Macau) in addition to receiving the Master Chefs of France prize this year.
Prive
6th Floor, Sofitel Macau At Ponte 16 | Rua do Visconde paco de Arcos, Macau
Tel +853 8861 7213
Wednesday through Sunday 6pm – 10pm
