(Hong Kong, 17 November 2025) — As the festive season draws near, Jean-Pierre—the jubilant homage to the charming and decadent bistros of Paris—prepares to welcome guests into a world of celebration, indulgence and joie de vivre. This December, the bistro unveils two distinct festive experiences: the Black Board Christmas Specials for intimate gatherings over the holiday weekend, and Le Grand Réveillon de Jean-Pierre, a spirited New Year's Eve affair where midnight arrives in style.
(Hong Kong, 17 November 2025) — As the festive season draws near, Jean-Pierre—the jubilant homage to the charming and decadent bistros of Paris—prepares to welcome guests into a world of celebration, indulgence and joie de vivre. This December, the bistro unveils two distinct festive experiences: the Black Board Christmas Specials for intimate gatherings over the holiday weekend, and Le Grand Réveillon de Jean-Pierre, a spirited New Year's Eve affair where midnight arrives in style.
Here, beneath the glow of candlelight and the clink of crystal, the season unfolds as it should: with exceptional food, generous pours and the kind of laughter that lingers long after the last course.
Black Board Christmas Specials
From 24 to 26 December, Jean-Pierre presents a curated selection of festive classics designed for sharing and savouring. The menu brings together the finest expressions of French bistro tradition: Huîtres à la Sauce Mignonette ($408), featuring Hervé Ideale No 3 oysters dressed simply and perfectly; a rich Foie Gras Terrine ($258) of slow-baked Cahors duck foie gras with red port wine gelée and toasted brioche; and the showstopping Loup de Mer en Croûte ($1,388), a whole seabass filled with scallop fines herbes mousse, baked in golden puff pastry and served with sauce béarnaise.
For those seeking heartier fare, the Côte de Boeuf ($1,588)—a pan-roasted 1kg USDA Prime bone-in ribeye—promises pure indulgence. The grand finale arrives with Omelette Norvégienne ($888), Messina vanilla gelato and raspberry sorbet wrapped in caramel sponge cake, covered in meringue and flambéed tableside with Grand Marnier Cordon Rouge.
To complete the experience, guests may choose from a selection of vintage champagnes at an additional price, including Philipponnat 'Royale Reserve Brut' and Château Cantemerle Haut-Médoc. The festive Cocktail du Soir, a classic Kir Royal, offers an elegant toast to the season.
The Black Board Christmas Specials are available from the 24th to the 26th with a minimum spend of $1,200 per guest.
Le Grand Réveillon de Jean-Pierre
On 31 December, Jean-Pierre transforms into the stage for Le Grand Réveillon—a spirited New Year's Eve celebration with live music, flowing champagne and a feast worthy of the occasion. As a live band takes the stage, this single-seating affair begins at 7pm with a welcome reception, followed by canapés and cocktails until 8pm, before guests settle in for a seated dinner that carries them through to midnight and beyond.
The evening unfolds with amuse bouches before a procession of elegant canapés, including Gougères, Endive au Saumon, and a decadent Croque Monsieur Croquette made with 12-hour braised jarret de jambon and sauce Mornay.
Appetisers showcase bistro favourites reimagined for the occasion: the beloved Oeuf Mimosa au Caviar, the bistro staple that outlasted the Franc, now elevated with Kristal caviar; Huîtres à la Sauce Mignonette; and Steak Tartare.
The main courses deliver on both elegance and comfort, with highlights including Poulet de Simone—roasted three yellow chicken stuffed with mushroom duxelles and black truffle—and Sole Meunière Paupiettes, Brittany dover sole filled with scallop fines herbes mousse. Accompaniments of Parisian-style roasted potatoes and green beans round out the feast.
Dessert arrives as a trio of French indulgence: a delicate Millefeuille with pistachio crème diplomate and raspberry coulis, silky Mousse au Chocolat with dark chocolate shavings and fleur de sel, and the whimsical Merveilleux with airy meringue.
Throughout the evening, unlimited wine and cocktails flow freely, including Bollinger ‘Special Cuvée' Champagne alongside Jean-Pierre's signature Cornichon Martini and Chambord Margarita.
"The festive season is a time to gather, celebrate and live fully in the moment," says Marc Hofmann, co-founder of Jean-Pierre. "At Jean-Pierre, we honour that spirit with menus that invite indulgence, music that lifts the mood and an atmosphere where every guest feels the magic of a truly memorable night."
Le Grand Réveillon de Jean-Pierre is priced at $2,588 per guest (early bird) and $3,088 per guest (regular), with one seating beginning at 7pm. Reservations are required.
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For more information, please contact COMPANION
Alex@companioncommunications.com
Dominique@companioncommunications.com
Address
9 Bridges Street, Hong Kong
Opening Hours:
Hours: 6pm-Late
Bar: 530pm-Late / Terrace: 6pm-11pm
Open Monday to Sunday including public holidays
IG: @jeanpierrehongkong
About Jean-Pierre
Opened in 2025 on Bridges Street, Hong Kong, Jean-Pierre is a jubilant homage to the charming and decadent bistros of Paris. Each night at Jean-Pierre is a celebration of the art of living well, embracing a belief that meals should linger long after the candles burn low, wine tastes better when it is shared and the best conversations happen when no one is thinking about tomorrow.
About Black Sheep Restaurants
Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 50 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad.
A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.
Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective work has received notable recognition from some of the world’s leading culinary awards, including MICHELIN Guide, Asia’s 50 Best and La Liste.
