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.

***
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

***
Ris de Veau Selon Escoffier
Veal Sweetbreads “Escoffier”

Ris de Veau "Escoffier"

***
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

March 23, 2009 | Categories: Lunch Menu | Tags: 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 | 6 Comments