Hong Kong

Forget the posh French restaurants with their Michelin prefixes. Donna Mah shows you where to go for great French food that won't break the bank.

When you think "French food", images of fancy dining rooms, snooty waiters and beautifully presented food with rich sauces come to mind. But not "value for money". If you want that, you'll have to head for a quaint little establishment on Peel Street in Hong Kong.

Started by a former chef from Chez Patrick across the street, this little eatery has attracted many fans, especially for its HK$88 ($11) prix-fixe lunch.

The menu at the Green Mouse is not extensive. It doesn't have to be. It attracts diners because of the quality of the food. Chefs Dimitri Bastiani and Bruno Gautier have decades of experience between them and it shows on the plate.

Chef Bastiani came to Hong Kong from Lorraine in the east of France, in 2004, to join Chez Moi restaurant. Chef Gautier came in 1990 from Brittany in the west of France, to join Le Tire Bouchon restaurant.

The Green Mouse came about because of Bastiani's desire for "... a chance to express myself through my food without having to answer to anyone". It was a bold move, as many independent restaurants in Hong Kong struggle to make a name for themselves, and to pay the often outrageous rents.

Bastiani did not want to invest in a posh dining area, but devoted his time and attention to the menu and food. With the popularity of the fixed-price lunch menu, which includes three courses and coffee or tea, the Green Mouse has made a name for itself by being what many consider to be a hidden gem for excellent French food.

The chefs are famous for their pan-fried and torchon (wrapped in a towel and poached) cooked foie gras and their home-smoked salmon. The home-smoked salmon takes three days to prepare and is melt-in-your-mouth good.

Bastiani's love of cooking and food began as a child in his grandmother's and mother's kitchens. They were always cooking and Bastiani learned to cook as a youngster. He seems to truly love his job.

According to Bastiani, "the personal touch" is important at the Green Mouse. He tries to visit all the tables and meet his guests, propose specials and offer some assistance. However, Bastiani emphasizes that the preparation and presentation of their food is Green Mouse's "main point of attraction".

Bastiani also highlights the good wine list and says the restaurant lowered prices by nearly 30 percent in December 2010. The Green Mouse offers cooking classes twice a month for HK$300, including a three-course meal, on Saturday mornings.

If you're planning on visiting the Green Mouse, you may want to do so soon. Chef Bastiani tells me that the Green Mouse may need to relocate in August. A new site has not been confirmed, so if you don't want to miss out, go pay them a visit.