3.21.2015

The special dinner to celebrate French Gastronomy around the world


Press conference on 17 March 2015
The special dinner to celebrate French Gastronomy around the world 2015
Introduce By Mr Arnaul BARTHELEMY - Consul General 

The tasting France foods prepared by the executive Chef  
Mr Arnaul BARTHELEMY - Consul General  (Left ) 
Ms Anne DENIS-BLANCHARDON (Middle) - Consul Culture, Education & Science














                              IN HONG KONG AND MACAU

In  March 19th 1912, Auguste Escoffier initiated the "Epicurus Dinners", combining both a gastronomy dinner menu and an Extreme Care in the overall decoration and ambiance for the delight of the guests.

In 2015, “Goût de France/Good France”, on the same day, with the same menu, has one ambition to amplify the delight and celebrate all over the planet the craftsmanship and innovative spirit of the ‘French Art de Recevoir’. This event will be the first illustration of the registration of French gastronomy as a World Heritage by Unesco.

On Thursday, 19 March 2015, all around the world, over 1500 chefs will offer more than 1500 dinners to celebrate France’s gastronomy by inviting the public to share a “French dinner”. In each participating restaurant and each French Residence, the event will render homage to a vibrant, open and innovative cuisine, while remaining true to its values of sharing, pleasure, and respect for good food, and for the planet.

Each chef will offer a “French-style” menu with a traditional French aperitif, a cold starter, a hot starter, fish or shellfish, meat or poultry, a French cheese, a chocolate dessert, French wines and digestifs, while remaining free to highlight their own culinary traditions and cultures.




                       A GASTRONOMIC JOURNEY

The Consul General de France a Hong Kong et Macau has offered to ‘open its doors’ for a totally creative experience with a six hand menu prepared by Chef Fabrice Vulin of Caprice at Four Seasons Hotel Hong Kong & Chef Robert Fontana in an enchanting set up created by the best names in French tableware, glassware and décor, with the desire to enchant and surprise guests and press.

In the French Residence in Hong Kong, an intimate night and dinner inspired and themed after
a revival of the "Epicurus Dinners", has the ambition to largely promote what makes a French dinner so particular , the "art of Recevoir", a right balance in between Tradition and Modernity, Elegance and Conviviliaty.

The most prestigious Brand Names in this domain, from exquisite crystal glassware, highly crafted cutlery, refined porcelain, artistic candle holders and table decoration, have been invited to associate their best collections and demonstrate their inimitable savoir faire.
Best brands in class wines, champagne, cognac and chocolates will also be part of the feast
for the delight of 14 selected cherished guests.

Chef Fabrice Vulin’s Menu

Le homard bleu de Bretagne
tarte fine de pastèque, les pinces mayonnaise et en beignet, le corps en carpaccio
Saint-Aubin 1er Cru « Les Perrières » 2011 – La Truffière
* * *
Le foie gras de canard d’Alsace,
escalope fumée servie dans un double consommé aux champignons de saison, échalotes croquantes, pommes vertes et céleri branche
Chassagne-Montrachet 1er Cru « Morgeot » - Domaine Henri Germain
* * *
Les grosses langoustines du Guilvinec,
rôties, en ravioles au caviar de France, sauce cresson citron
Chassagne-Montrachet 1er Cru « Morgeot » 2008 - Domaine Henri Germain
* * *
La volaille de Bresse,
rôtie, farcie entre chair et peau d’un beurre d’herbes, les cuisses en caillette millefeuilles de blettes, quelques pommes soufflées
Bonnes-Mares Grand Cru 2009 – Robert Comte
* * *
Sablé au fromage blanc fermier,
les pousses de salade du jardin, les fromages de France
* * *
Le Tout Chocolat…..




Participating restaurants in Hong Kong & Macau

11 restaurants from Hong Kong and Macau will be involved in the event.
Each chef will offer a “French-style” menu in their restaurant with a traditional French aperitif, a cold starter, a hot starter, fish or shellfish, meat or poultry, a French cheese, a chocolate dessert, French wines and digestifs, while remaining free to highlight their own culinary traditions and cultures.
The cuisine will be accessible to all, from bistros through to exceptional restaurants, and based on fresh seasonal and local products with lower levels of fat, sugar, salt and protein.

The menu’s price is at the restaurant’s discretion, and they are all encouraged to donate 5% of proceeds to a local NGO promoting health and the environment.





The participating restaurants are:


AMBER
Chef Richard Ekkebus
Media Contact: Ms Carolyn Lee, PR Executive


BIBO
Chef Mutaro Balde
Media Contact: Mutaro Balde, Chef 


Executive Chef
theexecutiveartist@bibo.com
(852) 2956 3188
LE BISTRO WINEBEAST
Chef Johan Ducroquet
Media Contact: David Doan Tran

LA CABANE WINE BISTRO
Chef Pauline Steiner
Media Contact: Cristobal Huneeus, Partner
Co-founder
cristobal@lacabane.hk
(852) 6300 2402
LE DOME DE CRISTAL
Chef Cedric Kerhir
Media Contact: Cedric Kerhir, Chef
General Manager
cedric.kerhir@ambrosia.com.hk
(852) 2116 4688
ÉPURE
Chef Nicolas Boutin
Media Contact: Billy HA, Assistant Marketing Manager


Chef
nicolas.boutin@gd-group.hk
(852) 3185 8338
LES FILS A MAMAN
Chef Stéphane Bigand
Media Contact: Stéphane Bigand, Chef
Owner
stephane@labonbonniere.eu
(852) 9313 2770
JULES BISTRO
Chef Laurent Brouard
Media Contact: Laurent Brouard, Chef 


Chef
laurent.brouard@bistrojules.com
lolohongkong@yahoo.com
(852) 2838 1115


Chef
de@wine-beast.com
(852) 9313 8989
(852) 2804 1318
LE PRIVE (Sofitel Macao)
Chef Vincent Rouillé
Media Contact: Joaquim Viseu, Sales & Marketing Manager


RESTAURANT AKRAME
Chef Akrame Benallal
Media Contact: Vivien Leung & Stephanie Messian

Restaurant Manager
vivien@akrame.com
stephanie@akrame.com
SPOON By Alain Ducasse
Chef Stephane Gortina
Media Contact: Carole Klein, PR Director


PR and Marketing Manager
fiona.wong@ihg.com
(852) 2313 2256

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