3.22.2015

Le French GourMay 法國五月節 2015










 Le French GourMay 2015 Partners:

 To Present Midi-Pyrénées Wine and Gastronomy


   Le French GourMay 2015 present By Mr Arnaul BARTHELEMY - Consul General 









2015 年法國五月美食節合作夥伴:

呈獻法國南部庇利牛斯的美酒佳餚

頂級餐廳之南部庇利牛斯菜單
在整個法國五月美食節期間,城中多間米芝蓮星級餐廳包括 Amber、Gaddi’s、  L’Atelier  de
Joël  Robuchon、Le  Dôme  De  Cristal、Pierre、Restaurant  Akrame、Restaurant  Petrus
 (珀翠餐廳)、Robuchon au Dôme (天巢法國餐廳)、Seasons by Olivier E.、Spoon by Alain Ducasse、
The Golden Leaf 及 The Tasting Room by Galliot(禦膳房)將參與其中,供應以南部庇利牛斯
為主題的美食饗宴。從 2015 年 5 月 1 日至 5 月 31 日,以上餐廳將推出叫人垂涎的 French
GourMay 套餐。為使這美味體驗更獨特完美,菜單特別搭配產自南部庇利牛斯的醇美佳釀。







其他餐廳與酒吧之推廣活動

除了上述餐廳,超過 60 家餐廳/酒吧也迎合法國五月美食節而推出特別美食:
Fine dining  (高級餐飲)  :Alchemy、Brasserie on the  Eighth  (懷歐敘)  、Café103、  Caprice
Bar、Cococabana、Épure、French Window  Brasserie and Bar、La Parole、La Saison by Jacques
Barnachon、La  Table  de  Patrick、Mano、Nam  Fong、On  Dining  Kitchen  &  Lounge、Privé、Serge  et  le  Phoque、Sky21、St  George、Upper  Modern  Bistro、Vida  Rica  (御苑餐廳)以及Wild Grass。
Casual  dining  (優閒餐飲):A  La  Maison、Angelina、Aux  Beaux  Arts、AVA  Restaurant
Slash Bar、Azure  Restaurant Slash Bar、Bistro 1979、Bistro du Vin、Bistro Laurent Tourondel
(BLT) 、 Bouchon  Bistro  Français 、 Café  Causette 、 Café  de  Paris 、 Café  Renaissance 、 Chez Patrick Déli、Chez Raymond de Paris、Classified、Collection de Vignobles、Délifrance、DidierBistro 、F.A.B、Fleur  de  Sel 、Grain  de  Sel 、Häagen  Dazs 、Jules  Bistro 、La  Cabane  Wine 2 Bistro、La Crêperie、La Grande Bouffe、La Rôtisserie、La Vache、Le Bistro Wine Beast、Le Blanc、Le  Pain  Grillé、Le  Port  Parfume、Le  Quinze  Vin、Les  Fils  à  Maman、Les  Pucelles、Métropolitain 、 Nocturne 、 Ô  Delice 、   Pastis 、 Plat  du  Jour 、 Quayside 、 St  Germain 、 Stan Café、 The French Table、Vibes 和 W Entrecôte。




商店推廣活動與研討會

全港高級零售商店將在整個五月,特別推出來自南部庇利牛斯的產品與酒釀。參與商店包括
City’Super、Ginsberg+Chan、Gourmet Online、Grand Wine Cellar、La Cabane、Le Magasin、
Maison Denise  & Charles、Monsieur Chatté、ParknShop Group、Pudao Wines、Rare and  Fine Wines 、 Secret  Ingredient 、 Sens  Wine  Cellar 、 Spiriteca 、 Voici  Wines 、 Wine  ETC 、Winebeast、Cheung Kee International Wines 及 Wine Chateau。

在法國五月美食節期間,以下機構將舉辦專門研討會,進一步推廣法國五月美食節,這包括
Asia  Wine  Service  &  Education  Centre  (AWSEC) 、Ecole  du  Vin  de  France、Food  and  Wine Academy  ( 美酒佳餚學院 )、 French  Cooking  Education 、 Heather  &  March 、 HK  Sommelier & Bartender Training  College、L’Atelier  du  Goût、TSA  Wine  School 及 Voila  Vie(俊邦亞洲葡萄酒學院)。

欲詳細瞭解節目內容,請參閱法國五月美食節的官網:www.frenchgourmay.com。






與香港進口商合作 , 超過二十個香港進口商成為法國五月美食節的合作夥伴,包括:Altaya、Anrise、BurgundyWine Company、Cytise、Fine Vintage、Goldtop Century、Grand Wine Cellar、Henri  France、Kedington、K-Element、La  Cabane、LS  Wine  Group、MBL  –  Connaisseur  Francais  HoldingsLimited 、 Mega  Will  Wine 、 Nature  FNB 、 Sens  Wine  Cellar 、 Sino  Vantage  Asia 、Summergate 、Vin  HK 、Classic  Fine  Foods 、Repertoire  Culinaire 、FICO 、Wah  Cheong 及Wilson  Fine  Foods。這些公司為新聞發佈會的品酒會提供來自南部庇利牛斯的美食和葡萄酒,也將會為各家餐廳的南部庇利牛斯菜單供應酒類和食材。


五月特別推廣活動

法國五月美食節將以 5 月 1 至 3 日在元創方舉行的法國五月開幕慶典市集正式拉開帷幕,在
三日裡呈獻法國藝術文化,法國及南部庇利牛斯的美酒佳餚。並於 5 月 16 至 17 日在赤柱廣
場舉辦法國傳統市集,為市民帶來正宗的法式市集體驗。
另外,還會參與於 5 月 9 日在尖東美食里(尖沙咀中心和帝國中心)舉辦的“法國醇酒滋味
遊”。

Press Contacts:
Ms. Lily YUI 
lily.yui@businessfrance.fr
Tel.: 3752 9178
Ms. Phoebe GUO 
phoebe.guo@businessfrance.fr
Tel.: 3752 9130

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