CÉPAGE by Les Amis

96th Best Restaurant in the World 2010

CÉPAGE presents the ultimate dining experience with an award winning combination of exquisite French-Mediterranean fare complemented by one of the region’s finest wine lists and world class service in a classically elegant interior.

CÉPAGE has just announced it has a new Executive Chef, Sebastien Lepinoy, who has a wealth of experience under the wings of French Maestro Joel Robuchon. “I want to introduce my own unique style and creativity to create – an inimitable CÉPAGE experience for guests in exceptional style yet at reasonable prices,” he said.
His appointment at the helm of CÉPAGE promises to further elevate the gastronomic prestige of the celebrated restaurant styled after an 18th century French villa in Wanchai’s Starstreet.
Complemented by stunning presentation, finest and freshest ingredients including the best possible seafood catches from Japan and meat from the most revered producers in France are on his enticing new menu.

CÉPAGE is named after the French wine terminology meaning a “blend of” or “variety of” grapes which perfectly describes the philosophy of the restaurant offering Hong Kong’s gourmets a ‘blend’ of exquisite French-Mediterranean far, one of Hong Kong’s most celebrated wine cellars and a discreet but efficient service.

Signature Dishes:

Behind the Stove:


Sebastien Lepinoy’s ambition is to become renowned as one of Hong Kong’s top chefs. The 35 year-old protégé of legendary chef Joel Robuchon has styled a unique new menu of haute French cuisine at Cepage developed from over two decades of experience at some of the finest restaurants in France.

Whilst Sebastien Lepinoy was at the helm of Robuchon’s Hong Kong flagship, it established itself among the world’s top 100 restaurants, earned 2 stars in the MICHELIN Guide Hong Kong-Macau, and was last year voted ‘Best Restaurant in Asia’ in the MIELE Guide.

“He now wants the stars to go to his name at CÉPAGE” said Mr. Mak “He will have a free rein to come up with his own style.”

Sebastien Lepinoy has attracted admirers with a fusion of French cuisine adapted to local ingredients and taste in line with the latest culinary trend of “locavore” – going local.

He has worked in Michelin-star restaurants since beginning his career in 1990 at the one-star Chateau de Noirieux in Briollay, followed by a stint at the one-star Restaurant CAYOLA in Sables D’Olonnes.

Following military service he resumed his career at the 2 Michelin star Restaurant LAURENT in Paris, learning from its renowned Chef de Cuisine Philippe Braun, and beginning his association with Joel Robuchon, a consultant to the restaurant.

In 1997 he formerly joined the Robuchon fold, as Chef de Partie, rising to Sous Chef de Cuisine and Chef de Cuisine at the Societe de Gestion Culinaire Joel Robuchon – Involved in gastronomic research and development, as well as numerous TV cookery shows and international promotions.

From 2002-2006 he made his own name at Chef de Cuisine at Le Grand Cafe, one of the finest restaurants in the Ukraine. During that time, he was voted ‘Best Chef in the Ukraine’, with his dining room voted ‘Best Restaurant’ in the country.

His association with Joel Robuchon resumed in 2006, as Chef de Cuisine at the 2 Michelin star Hotel Metropole Monte Carlo, before being transferred for the opening of the Hong Kong flagship in November of the same year.

CÉPAGE – Facts