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In celebration of Le French May, The Landmark Mandarin Oriental, Hong Kong has invited two of the finest two-star Michelin chefs from
France to showcase their culinary creations at the hotel’s signature Amber restaurant. This “Star Extravaganza” will provide connoisseurs
of French cuisine a rare chance to experience the artistry of two young and talented professionals.
The visiting chefs are Jean-François Piège from the world-renowned Le Crillon in Paris (7 to 10 May 2008) and Thierry Marx from the equally
distinguished Château Cordeillan-Bage (26 to 29 May 2008).
Jean-François Piège has worked with some of the most respected names in the culinary world, from Bruno Cirino to Alain Ducasse, and has
starred at some of the most famous restaurants in Paris from the Plaza Athénée to Les Ambassadeurs at Le
Crillon.
From 7 until 10 May, Jean-François Piège will conduct his gastronomic symphony during four dinners and two unique private lunches only.
5-course private lunch for 20 guests, 7-8 May
HK$1,888
10-course gastronomic dinner, 7-9 May HK$1,688
12-course gala dinner, 10 May HK$1,988
Thierry Marx, although he discovered the Médoc somewhat by chance, has since turned the encounter into a passionate relationship. The
contrast between the civilisation of wine and vine and the primitive force of the river remains his source of inspiration. His cuisine is at once
strict and imaginative, an expression in food that mirrors the way terroir affects the creation of wine, while his resolutely subtle approach
leads to cuisine that perfectly matches the finest Bordeaux wines and makes each dinner at Château Cordeillan-Bage such an exhilarating
and unforgettable experience.
From 26 until 29 May, Thierry Marx will unveil his inventive cuisine during four dinners and two private lunches only.
5-course private lunch for 20 guests, 26-27 May
HK$1,888
10-course gastronomic dinner, 26-28 May HK$1,688
12-course gala dinner, 29 May HK$4,988
(wine pairing with Chateau Latour)
Amber is The Landmark Mandarin Oriental, Hong Kong’s award-winning contemporary French restaurant where Executive Chef Richard
Ekkebus presents his interpretation of modern French cuisine. Displaying a mastery of French technique,
he provides a thoroughly up-to-date approach with an emphasis on innovative presentation, all toward creating a rich tapestry of beguiling
flavours. Early reservations are recommended.
Le French May
Le French May is an annual event in Hong Kong organised by the Consulate General of France in collaboration with the Alliance Française.
It is now one of the largest French Arts Festivals in the Asia Pacific region and has grown to become one of Hong Kong’s major cultural events. Le
French May has presented events of the highest international standard ranging across a wide spectrum of disciplines that has included
visual arts, music, performing arts, cinema and gastronomy events.
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