The Chefs' Menu

Kushinobo fried fish, oysters and calamari

CHASSAGNE-MONTRACHET 1ER CRU  «Morgeot» 2006

A classical pairing : seafood - great white wine. It is preferable the wine to be rather young, in this case 2006, so that you have a good freshness and citrus notes. There is a perfect balance between the iodized ingredients of this recipe  and the roundness of this Chassagne-Montrachet. 

This menu was cooked by Chef Haruhiko Inui from the restaurant Brochettes de Rêve et Kushinobo.

Crab and pineapple Napoléon on pomegranate and grapefruit gelée 

BEAUNE 1ER Cru « Clos du Roi » 2005

This food and wine pairing will tinkle your senses and make you taste something unusual. A strong red fruits bouquet accompanies the pomegranate and the crab, enhanced by the tannins. I advise you to add much piper on this recipe as well as on the pineapple chips so that you reach perfection in taste.  

   This menu was cooked by Chef Rolland Passofrom from the restaurant La Folie. 

 

Crispy chicken glazed with citron honey 

MEURSAULT 1ER Cru « Le Porusot » 2004

For this recipe the harmony between the menu and the wine is perfect. The citron which is a citrus fruit was associated with honey and chicken. This association of tart and sweet must be preserved as much as possible. This premier cru mixes freshness (grapefruit and melon notes) and hints of honey, wax and meringue. Moreover, the pairing between the minerality of the Meursault and the white meat is very balanced as well.  

  This menu was cooked by Chef Wing Suen from the restaurant Ming Yuen. 

  Hong Kong Parkview Suites  
  88 Tai Tam Reservoir Rd  
  Hong Kong 

Stag venison

Gevrey-Chambertin 2006

This is a young red wine with a beautiful fruity bouquet which matches very well with game meat. The woody touch and the tannins will enhance the sauce. 

  This menu was cooked by Chef Frédéric Morin from the restaurant Joe Beef. 

 

Roast rack of veal, fresh herb-imprinted pasta,celery purée and salad, with a rich citrus jus 

Savigny-Lès-Beaune «Au Dessus des Vermots» 2006

With this kind of meal it is necessary to drink a fresh with citrus notes white wine so that it harmonises as much as possible with the jus and the celery purée. This is a smooth wine with some wooden notes which extend the ending. It perfectly matches delicate meats like the veal meat.  

  This menu was cooked by Chef Laurent Michel from the restaurant L'Oranger.

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