This
series of talks/articles is about food, wine, truffles and coffee. Most are
pictures with short description.
Trip of the
Dress Code – In this trip, we joined the Chaine des Rotisseurs events and the Burgon Society Congregation. Altogether, we had 5 dress codes, The most special one is the Academic gown undress.
Although the academic gown undress is stated in the University of Hong Kong
Regulations, “a robe of black silk, Oxford DPhil pattern,” probably it has
never been used. The tailor of the Hong Kong University for decades does not know
how such gown and how to make it. Then, what did I put on?
Materials for
suite – Interested to find that some fabrics for suite are made from diamond
dusts and gold dusts. What make them so special? The most expensive material
costs more thatn $100,000 for a coat. What is it and
why? Story about Saville Row.
Les Hautes Études du Goût (Institute of Advanced
Studies in Taste, Gastronomy and
the Arts of the Table), Université de Reims
Champagne-Ardenne (University of
Reims, Champagne-Ardenne), Paris and Reims, France.
·
A lot of amazing experience including cooking class in Le Cordon Bleu,
Molecular Gastronomy, Medieval Dinner, visits to Martell and Chateau Margaux.
神之水滴酒莊之旅 [An article
published in Towngas Avenue in Dec, 2009.]
·
Really an amazing experience at the 神之水滴酒莊 and had a wonderful moment
with the Chateau owner and the birthday party of Sandy.
Michelin
Guide Restaurants
·
The Michelin Guide, Hong Kong and
·
Some experience in the Michelin Star restaurants in
·
The first two copies in
Best
restaurants in the world
·
Experience
from having dinners at the 100 best restaurants in the world.
·
French
Laundry, formerly the first.
·
In 2010, we
went to the such restaurants in Italy including the
fourth in the world.
·
In 2011, visit
several in UK including the Restaurant Fat Duck, formerly the first.
A day in Ceretto wineries (一生難忘的酒庄之旅) [An article
published in Towngas Avenue in Apr, 2009.]
·
Ceretto Wineries – including barrel
tasting (not open for public)
·
Lunch in a Restaurant owned by Ceretto with
plates and bowls designed by an artist
·
Dinner in a
Michelin Star Restaurant owned by Ceretto
and trying a 1910 sherry
Canard au
Sang (回憶法國血鴨滋味) [An article
published in Towngas Avenue in Jul, 2009.]
·
Experience of trying Pressed duck at the La
Tour d’Argent restaurant in
·
After publication of the article, Peter went to the restaurant in Oct,
2009 and did two things in addition to the lunch. He signed in the guest book
of the restaurant and visited the wine cellar. After the visit, it was
announced that the Restaurant will sell its oldest bottle of
An
afternoon in Venice (在威尼斯懶洋洋的下午)
·
Caffe Florian
(1720), Restortante Quadri (1638) and
Harry’s Bar (Origin of Cocktail Bellini, and there is a story behind)
·
A lot of people have been to
Truffle
Hunting in Alba (Alba山上掘松露)
·
Some dishes about truffles and experience about truffle hunting.
·
Some info about truffles such as the auctions of world’s biggest truffle
in Alba.
“The World’s
Most Expensive Coffee—Kopi Luwak” 世上最昂貴的咖啡—麝香貓咖啡 介紹”
·
A talk on this was presented in the Hotel Expo,
2008 in
An
introduction to Molecular Gastronomy份子美食介紹
·
Cooking class
with
·
Dinner in molecular gastronomy
·
Hairy Crab,
with vinegar caviar
·
A talk on this topic with demonstration was presented in the Hotel Expo,
2008 in
Sabrage (a technique for opening a champagne
bottle with a saber) and the intronisation
as a Maître-Sabreur et
Chavelier-Sabreur of the Confrérie du Sabre d'Or
Signatures of chefs
·
Including some international Michelin 3 star restaurants, including
Pierre Gagnaire, Alain Passard,
Martin Yan, Alain Ducasse. A number of them have
interesting stories. A set of four books signed by Thomas Keller, formerly the
best restaurant in the world. For example Alain Passard
and Pierre Gagnaire [owner of the Third best
restaurant in the world.] were participants of the famous Japan TV Series Iron
Chefs 鐵人料理. One
book was signed by Herve This, father of Molecular Gastronomy and Pierre
Gagnaire who are very good friends.
·
A number of signatures are by the chef/proprietor of the Best 100
Restaurants in the World, including Fat Duck, Osteria
Françascana.
·
It is also extremely difficult to get the signature of Alain Ducasse. There
is a story on how I got it.
·
A set of signatures by
·
A rare
collection of a book by Dom Perignon Enotheque with signatures of chefs of all
the restaurants and the Chef de Cave, all dressed in the medieval age costume.
Aprons
·
Around 20
aprons from cooking classes in Hong Kong (Peninsula Academy, Inter-continental
Hotel, Shangri-la), Paris (le Cordon Bleu and Ecole Ritz Escoffier) and Italy. A number of the chefs
are from Michelin Star restaurants.
Bottles
·
From major
wine dinners, with a lot of the bottles signed by the winemaker/winery owner.
One of the bottles was signed by the owner of神之水滴酒莊. 神之水滴is a famous
Japanese comic book about wine.
Other
stories about Italian Wineries
Story about
the auction of Hennessy Beaute du
Siecle in
Cooking class with Alain Passard (Michelin 3 Star Restaurant and one of the top 50
restaurants in the world)
Cooking class with Pierre Gagnaire
(Michelin 3 Star Restaurant and the third best restaurant in the world)
Cooking class with
Private Unveiling of Dom Perignon
OEnotheque in the Bethanie
An evening in Krug Room, a memorable
experience in Molecular Gastronomy
Canard au Sang (Pressed duck) in Restaurant La
Tour d’Argent (origin of Canard au Sang)
Cooking classes in
·
SPOON
·
·
Peninsula
Restaurants
·
Nobu
Wine and Gourmet 2007 Exhibition,
cooking and wine classes
Tea and Coffee World Congress 2006