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!
Table Setting
The Menu
Soupe aux Truffes Noire V. G. E. (Valerie Giscard destaing)
A Truffle Soup created for the French President in 1975
Soupe Aux Truffes Noires V.G.E.
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Fillet de Sandre Sauce Medoc, Frites de Carottes a L’orange
Sander Fillet served with Carrot Chips scented with Orange
Medoc Wine Sauce
Filet de Sandre Sauce Medoc
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Ris de Veau Selon Escoffier
Veal Sweetbreads “Escoffier”
Ris de Veau "Escoffier"
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Tiramisu “Recette Venitienne” en Verrine
Tiramisu Venetian Style
Tiramisu
The Wines
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.
The result: some very satisfied Chefs
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
Cosmopolitan's Blog 
O lucky you!! And one of the finest chef in Hongkong… I’m impressed! I will be sure to visit you when I am in Hongkong! (not that that happens on a regular basis, but we are planning on going to hongkong possibly this year or the next..
March 23, 2009 at 3:39 pm
no not me ah, i am just a small medium Chef, i meant to say I was one of the lucky invited ones!
If you come to HK make sure you let me know, would love to meet up!
March 23, 2009 at 4:16 pm
So what did he serve for main course after those minuscule starters? 😀
March 24, 2009 at 11:01 am
Nothing Minuscule about it Smog, and as it waas classical fare you can imagine it was rather heavy all, I for opne couldnt even finish my sweetbreads and wasnt really that interested in even trying the tiramisu anymore, just too much for on a luncheon!
March 24, 2009 at 11:47 am
Nice Marco,
great food there. What’s your evaluation of Bocuse’s VGE soup? I had that one decades ago at his resto near Lyon.
Cheers Chef.
JP
April 14, 2009 at 4:38 am
Hi Jp, well I must say i loved it, what i loved most was the pastry, for the soup itself it was deliscious but then again with such amounts of truffle in it, what do you expect?
April 14, 2009 at 5:04 am