Posted on Fri, 10 Feb 2012

Legendary Chef Paul Bocuse in Hong Kong!

Serious gourmets, listen up. Here’s a rare opportunity to have a taste of legendary chef Paul Bocuse’s haute cuisine without having to travel all the way to France. From 23 Feb to 2 March, H one will play host to Bocuse’s Chef de Cuisine Gilles Reinhardt who will be preparing a three course lunch menu and a six course dinner do.

While the 86 year old legend is unlikely to make an appearance, he is involved in the menu planning. Both chefs have “chosen a menu especially for H one [where] the dishes will be kept intact with the exact ingredients and presentation as served in [his restaurant L'Auberge du Pont de Collonges]”.

Highlights of the dinner menu (HK$2088 per person) are Truffles Soupe VGE, first invented by Monsieur Paul in 1975 for a presidential dinner at the Elysee Palace in Paris; Scallop of foie gras with passion fruit sauce and lightly browned potatoes; Bresse chicken cooked a ‘bladder’ of mere foillioux; French Chestnuts Vacherin “Mont Blanc” Hot Chocolate and petit fours. The three course lunch, which includes dishes like lobster veloute with tarragon, fillet of beef with perigueux sauce, Snow Egg “Bocuse’s grand Mother” and Preserved Fruit Cake, is priced at HK$498 per person.

If you are not already aware, Paul Bocuse is nothing short of legendary. He’s widely regarded as the father of nouvelle cuisine, having burst onto the scene with a then brand new style of French cooking and presentation. Among his endless awards and recognitions are ‘Best Craftsman of the Year’ in the Meilleur Ourier de France Competition and the accolade of ‘Chef of the Century’ by French Restaurant Guide Gault et Millau. In short, he is among the gods of the culinary world.