Chefs Table with Chef Christophe Muller
A couple of HK’s finest Chefs were invited for a Chefs Table at the Derby Room at the Happy Valley Clubhouse, Hong Kong Jockey Club to sample some of Chef Christophe Muller & Paul Bocuse’s finest fare, I was lucky to be one of them!
Soupe aux Truffes Noire V. G. E. (Valerie Giscard destaing)
A Truffle Soup created for the French President in 1975
Fillet de Sandre Sauce Medoc, Frites de Carottes a L’orange
Sander Fillet served with Carrot Chips scented with Orange
Medoc Wine Sauce
Ris de Veau Selon Escoffier
Veal Sweetbreads “Escoffier”
Tiramisu “Recette Venitienne” en Verrine
Tiramisu Venetian Style
Mercury, Domaine M. Juillot, Burgundy, France, 2003
Arbois, Trousseau des Dames, Frederic Lornet, Jura, France, 2006
It was very classical, rich and excellent food, the wines too were impeccable.
Chef Christophe Muller as I understand is Mr. Paul Bocuse’s Chef at the famous restaurant Lauberge du Pont de Collognes. Website here: http://www.bocuse.fr/accueil.aspx
More information about Paul Bocuse can also be found on Wikipedia at: http://en.wikipedia.org/wiki/Paul_Bocuse
The promotion runs at the Hong Kong Jockey Club Derby Room, more info in the link: http://member.hkjc.com/en/hvch/hvch_whathappening.asp
This entry was posted on March 23, 2009 by cosmopolitanblog. It was filed under Lunch Menu and was tagged with Bocuse, Burgundy, Christophe, Christophe Muller, Jura, Medoc, Muller, Paul, Paul Bocuse, Ris de Veau, Sweetbreads, Tiramisu, Truffes, Truffes Noires, Truffle Soup V.G.E., Truffles.