End of February is a change of scenery for our chef David Charrier who prepared two very nice dinners in Hong Kong.
One at the Banker’s club, a private popular club in Central, and one at Ozone, the bar of the Ritz Carlton.
Two very successful evenings in very different atmospheres. Each one reflected the multi-facets of Hong Kong.
In the very elegant and muted decor of the Banker’s club, hosts tasted the exquisite flavours of the crab in a thin lemongrass jelly with cauliflower cream and caviar from Aquitaine, the duck from « la maison Burgaud » roasted in orange caramel and the famous truffle brie.
The day after, in the magical blue glimmer of Ozone, the highest bar in the world (118th floor), our chef had cooked slow-cooked foie gras in nori sheet in a Thai duck consommé, followed by the sweetbread and the soufflé organic egg, the roasted pigeon and for desert the chocolate finger, without forgetting the five vintages of Château Troplong Mondot chosen specifically to accompany these feasts.
We stayed in that beating rhythm to end our journey in Tokyo, the symbol of a gastronomic city where the wines of Chateau Troplong Mondot are honoured in a menu created by Joel Robuchon at the “Château”. Every dish is a splendour that sublimates each vintage.
A huge thank you to Kerry Wines for the organization of these events in Hong Kong and to Millésimes for the dinner in Tokyo, a city which will undoubtedly welcome the next dinner of David Charrier.