The 2018 Escoffier week organized by the world’s largest chef association, Disciples Escoffier International is coming on September 3rd in Hong Kong. The celebration of talented young chefs and epicureans lead by the 1954-established French culinary arts non-profit organization features Asia final of the “Jeunes Talents Escoffier”, an international competition for upcoming chefs and a “Black & White” gala dinner.
Its professional culinary institute with the French Ministry of Education, the Institut Culinaire Disciples Escoffier (ICDE) is joining the force, launching a series of culinary events for the Escoffier week celebration in 2 weeks. Everyone is welcomed to appreciate and celebrate French gastronomy with special guest “Maitres Cuisiniers de France” chefs, such as Didier Corlou, Marc Toutain and 2* Michelin master Fabrice Vulin.
“Spice Magic”: a talk by Didier Corlou, French Master Chef
3/9(Mon) 10am-12nn Free
Award-winning “Maitre Cuisinier de France” Didier Corlou will deliver his acclaimed talk on Spices. His world traveling and Hanoi background add eye-opening insights to his own spice brand and unique views on herbs and spices mixing French ingredients with Vietnamese taste. Discover the spice magic by joining Corlou.
Pastry Master Class with Serge Granger
3/9(Mon) 2Pm-5PM 300HKD
Explore the recipe of an iconic French dessert, Peach Melba with pastry master, Lenôtre instructor and honorary president of “Tradition gourmande”, Serge Granger. Learn to get your own twist on the 1892-invented dish by the French chef Auguste Escoffier at the Savoy Hotel, London.
Pastry Demonstration: How to make sugar
6/9(Thurs) 10am-12nn Free
Liquefying, heating, pulling and sculpturing. Pastry master teacher, previous Chef de Partie at Shangri-La 5* hotel in the Shard and Sheraton Grand Park Lane 5* hotel, Maxime Michelot, will demonstrate the art and techniques of sugar making. Appreciate the elegant edible decorations with Maxime in the coming September.
“Mussel & squid risotto” Cooking Class
7/9(Fri) 10am-1pm 300HKD
Make your own modern-styled Mussel & squid risotto, with basil foam, chorizo and parmesan tuile with ICDE’s director Marc Toutain. Previously apprenticed with culinary legends such as Jacky Freon at the Lutetia Palace Hotel 5* in Paris and worked under the tutelage of Olivier Roellinger (3* Michelin) at Meridien Hotel in Boston, the accomplished chef will give you tips and guidance along the way to one of the best risottos.
7/9(Fri) 6pm-8pm Free
Marc Toutain will prepare Saffron Dover sole ballotine, with a Hollandaise sauce sous-vide in the culinary demonstration. The passionate ICDE director will be showcasing culinary methods drawing both on classic and contemporary techniques from his experiences from collaborating with culinary legends such as Guy Savoy and cooking for heads of state and royal families worldwide.
Crème brûlée “Président” Master Demonstration with Serge Granger
8/9(Sat) 10am-12nn Free
Explore the recipe of iconic French dessert, Crème brûlée! French pastry chef Serge Granger will excite you with his own twist on the classic dish and 33-year experience as a pastry and chocolate maker with his pastry shop Mont Richard in France.
Culinary Master Class with Fabrice Vulin
8/9(Sat) 2pm-5pm 1000HKD
Bring your goodwill to the Culinary Master Class with Michelin-star chef Fabrice Vulin for the best Coco beans vinaigrette and cream of Langoustines! You will prepare the recipe yourself under Fabrice’s guidance. Do not miss the chance of cooking with and be inspired by the innovative star chef who has spent time at various top-notch Michelin stars worldwide, including Caprice at Hong Kong’s Four Seasons Hotel, Tasting room in Macau, Château de la Chèvre d’Or in French Riviera, Hotel du Parc des Eaux Vives in Switzerland, Morocco, to name a few.
Venue: Towngas Cooking Centre (9/F, Lee Theatre, 99 Percival street, Causeway Bay, Hong Kong)