Press conference on 17 March 2015
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| The special dinner to celebrate French Gastronomy around the world 2015 Introduce By Mr Arnaul BARTHELEMY - Consul General |
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| The tasting France foods prepared by the executive Chef |
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| Mr Arnaul BARTHELEMY - Consul General (Left ) Ms Anne DENIS-BLANCHARDON (Middle) - Consul Culture, Education & Science |
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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.
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| 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
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BIBO
Chef Mutaro Balde
Media Contact: Mutaro Balde, Chef
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Executive Chef
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theexecutiveartist@bibo.com
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(852) 2956 3188
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LE BISTRO WINEBEAST
Chef Johan Ducroquet
Media Contact: David Doan Tran
LA CABANE WINE BISTRO
Chef Pauline Steiner
Media Contact: Cristobal Huneeus, Partner
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Co-founder
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cristobal@lacabane.hk
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(852) 6300 2402
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LE DOME DE CRISTAL
Chef Cedric Kerhir
Media Contact: Cedric Kerhir, Chef
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General Manager
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cedric.kerhir@ambrosia.com.hk
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(852) 2116 4688
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ÉPURE
Chef Nicolas Boutin
Media Contact: Billy HA, Assistant Marketing Manager
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Chef
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nicolas.boutin@gd-group.hk
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(852) 3185 8338
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LES FILS A MAMAN
Chef Stéphane Bigand
Media Contact: Stéphane Bigand, Chef
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Owner
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stephane@labonbonniere.eu
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(852) 9313 2770
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JULES BISTRO
Chef Laurent Brouard
Media Contact: Laurent Brouard,
Chef
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Chef
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laurent.brouard@bistrojules.com
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lolohongkong@yahoo.com
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(852) 2838 1115
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Chef
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de@wine-beast.com
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(852) 9313 8989
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(852) 2804 1318
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LE PRIVE (Sofitel Macao)
Chef Vincent Rouillé
Media Contact: Joaquim Viseu, Sales & Marketing
Manager
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Restaurant Manager
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vivien@akrame.com
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stephanie@akrame.com
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PR and Marketing Manager
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fiona.wong@ihg.com
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(852) 2313 2256
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