Tokyo's Dominique Bouchet To Guest Chef At Ritz Carlton This March

Digest

February 13, 2018 | BY Wilson Fok

For three consecutive days this spring, the French cuisine maestro is presenting his contemporary cuisine in Hong Kong

March is set to be the highlight of this year’s culinary calendar, from the most-anticipated opening of Sushi Saito and Shake Shack to a magnificent line-up of chefs set to present their best and exclusive offerings at Taste of Hong Kong. Joining the line-up of gastronomic activity is Ritz-Carlton Hong Kong, who has invited Tokyo’s Dominique Bouchet and his team of experienced tastemakers to the city for three consecutive days of culinary showcase.

Bouchet’s eponymous restaurant in Tokyo is where his seasonal-ingredient dominating contemporary French menu flourishes and the chef is set to offer some of his modern classics during his stay in Hong Kong. A native of Cognac area of Charente in France, Bouchet’s tenure with Joël Robuchon became the turning point of his career, leading up to him opening La Tour d’Argent in Japan in 1984 where he learned of the Japanese market for gastronomy. With more than three decades of experience of culinary expertise, Bouchet continues to impress guests with his passion in creating dishes based on his French classical training with fresh ingredients and simplicity in execution.

From March 15 to 17, Hong Kong’s food lovers can sample a taste from Tokyo’s Dominique Bouchet, where the French chef and his team will prepare a tailored four-course lunch menu including his signature blue lobster Parmentier for starter and roasted wagyu with artichokes and four pepper sauce as meat course. The four-course lunch menu is available at Tin Lung Heen’s private dining room at HK$988 per person, with a selection of premium wines featured in the beverage package for an additional HK$1,000 per person.

Alternatively, guests can indulge in a six-course dinner menu prepared by the team, featuring the above notable signatures, as well as steamed awabi with jelly of sea water, as well as Japanese kabu with scallop mousseline and sea urchin, another of Bouchet’s iconic signatures. The six-course dinner menu is priced at HK$1,988 per person, with an additional wine pairing package at HK$1,200 per person.

Tin Lung Heen, 102/F Ritz-Carlton Hong Kong, ICC, 1 Austin Road West, West Kowloon, Hong Kong; +852 2263 2270

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