Monsieur Gagnaire was in Hong Kong presumably checking up on his name sake restaurant "Pierre" at the Mandarin Oriental, and in the process offered a "menu d'été" for the locals to enjoy.
The summer degustation menu included many delightful dishes - the champagne sole chaud froid and apricot leaves, jellied fennel infusion with cuttle fish and green olives sorbet, etc. While the eight-course menu had many interesting textures and tastes, it was interesting to note previous few ingredients were local - was it because monsieur Gagnaire wanted to deliver consistency by sticking to European ingredients, or was it because there was no time for him to visit local food markets to see the wealth of local and regional produce? Hard to tell.
And "Pierre" should definitely invest in some sauce spoons for punters to savour the delicious sauces.