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2012-03-27
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My close friend W decided that to celebrate for my Birthday, we shall come to attend a Cooking Demo Class at Spoon by Alain Ducasse. The class per person is $1280 all inclusive, and although the price might sound exorbitantly expensive on paper, by the end of the session we actually came away concluding that this is of a bargain price for a Michelin 2 Stars cooking class demo. The customer receives direct and personal tutoring by the 2 Michelin Star Chefs Phillipe and Pastry Chef Yannick,
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A Breakfast Bread Basket, before the cooking demo... Great bread and pastries.
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Michelin 2 Star Chefs, Philippe Duc and also Pastry Chef Yannick -They will meticulously explain each step of the way of the cooking processes of their signature dishes served at Spoon by Alain Ducasse. It is great to learn about some kitchen secrets along the way and it certainly beats reading a cook book at home. Michelin Chefs are usually well trained professionals, not every home cook can emulate being one just reading recipe books!
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Wine Pairing -
Surprisingly, when we joined the Cooking Demo, we didn't know it included a 3 Wines Pairing with a 3 Courses Lunch to be served . Not only tha, but during the whole cooking demo we were being served unlimited Mariage Freres tea and Mineral water, practically having the whole room to ourselves (remembering that SPOON by Alain Ducasse is not even open for lunch, except Sundays). The wines here can be of 2 directions - the Sommeliers either suggest traditional pairings, or a more adventurous style. Much appreciated and a very open minded approach indeed.
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Winter Vegetables Salad and Truffle Sauce -There are a variety of vegetables in this dish, including Black Turnips, Celeriac, French Artichokes, Cauliflower, Salsify, Baby Turnips as a base. Then topped with Endive, Mushrooms, Frisee, etc. A complicated vegetarian dish and very enjoyable. 10/10
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Local Fruits and Vegetables Cooked in a Cookpot -An Alain Ducasse signature dish to the fans, surprisingly I didn't realised that this also changes slightly across the seasons and constantly evolves in recipe changes. Using a combination of colourful vegetables including a proportion of veggies usually more associated with Cantonese cooking, the base duxelle is this time made with brunoised oyster mushroom, fennel, onions, sous vide cooked chestnuts and fuji apple, etc. The freshly stone mortar grinded mustard and fennel seeds lend it that slight curry like spice flavour. A wonderful dish that was surprisingly 'meaty' in the taste and quite rich for a Vegetarian. 8/10
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Coconut Pineapple Vacherin -I have already eaten this same dessert 3 timesy. But when Pastry Chef Yannick Oppermann explains to you the step by step of how this dessert is ought to be made plus more, you become curious and relentlessly just want to get a much clearer picture of all the procedures and thoughts gone into each dish at different venues. *As a side - I notice that HK Intercontinental Hotel employs the more handsome chefs in town, such as Philippe, Yannick and Cyril whom I am sure are definitely sweet candy for the women customers. This dessert is infused with Vanilla and is balanced like a Pina-Colada in taste. I love caramelized pineapple and this suits me very well, together with the perfectly quenelled PJ made Coconut gelato and Pineapple sorbet. Surprisingly this visit was a little more sweet than my before and after experience... ~ 8/10
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I have got to say, we were more than pleasantly surprised by the warm embrace and very personal teaching by the friendly Chefs, and it was also such a great way to celebrate my Birthday... Thanks to my friend W. The next Cooking Demo Class carries the theme of a Wine Dish lunch and is in mid April 2012. Details about all future classes in 2012 can also be found on the official HK Intercontinental Hotel Webpage, and I am sure that I will definitely join them again if I am in Hong Kong. Due to the limited amount of photos that can be posted here on Openrice, this will be a shortened review by constraint, but a longer review might be posted elsewhere 1 day and on another separate 2 visits I also ate some very memorable dishes...
張貼
