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The Culinary World of Escoffier_China (v.beta) master 1655859139 Beta version 01_202206 DEIASIA-PACIFIC THE CULINARY WORLD OF AUGUSTE ESCOFFIER An inspiring perspective by his disciples Auguste Escoffier wrote eight landmark books, including his most famous, Le Guide Culinaire which is still used today and has over 5000 recipes. He was the first to highlight fresh, wholesome ingredients from farm to table. We are pleased to present a modern, regional approach to Escoffier Culinary Guidebook, by 13 Disciples delegations of Asia-Pacific, each publishing its own cookbook. 30 Chefs participated in the elaboration of these masterpieces, offering their innovative twists to traditional recipes. More than 200 recipes, to replicate at home or in your restaurant, with three levels of difficulties, step-by-step methods, chef's tips, plated dish photos, and sommelier's wine pairing, presenting various wines from the old to the new world. For cocktail lovers, discover a variety of modernized standards, with 50 unique concoctions to surprise every taste bud. Good food is the foundation of genuine happiness! (Auguste Escoffier) Robert Fontana (President Disciples Escoffier Asia-Pacific) CHINA China byLe Petit Futé Photo courtesy of Le Petit Futé - Photopgraphy by Stéphan Szeremeta CHINA China is an international star: the Middle Kingdom has never carried its name as well as in recent years, as it has become omnipresent.... Its economic rise, and the fantasy of a "Chinese peril" have a lot to do with it. However, China is not only limited to the ultramodern megacities of the coast (Beijing, Shanghai or the Canton), which are fuelling rapid growth and attracting more tourists every year; it is also, and above all, a developing country that harbours many historical and cultural treasures. So, yes, China is a world apart with its Great Wall, its army of terracotta soldiers from Emperor Qin to Xi'an, its sacred mountains with their temples cut in the mist at the top of sharp ridges, its villages nestled between terraced rice fields in the south of the country... These are all sites that seem to have come straight out of the old stories and plunge the visitor back several centuries, even several millennia. But China's face is changing in giant steps, shaped day by day by the country's openness, its breathtaking economic growth, its overwhelming desire to achieve a modernity often modelled on the Western model. So, to enjoy all the facets of the country, from the most modern to the most traditional, don't wait any longer and don't forget your guide on China! Best restaurants in China by Le Petit Futé About the Delegation Photo courtesy of Le Petit Futé - Photopgraphy by superjoseph DISCIPLES ESCOFFIER CHINA DELEGATION First delegation in Asia Pacific, created by chefs Robert Fontana and Emmanuel Souliere in 2006, with the important support of French ambassador in Shanghai at that time, Mr Thierry Mathou. Many gastronomic activities were initiated then, that became the founding roots of DEI APAC, included high visibility events that are still core to each delegation: Young Talents Escoffier, the Escoffier cooking competition for chefs under 24 year-old, and the Escoffier Epicurean Dinners, Chef dinners organized monthly to feature Escoffier specific recipes from his eponym culinary guide. Upon his departure to Hong Kong, Robert Fontana handed over the presidency of DEI China to Peter Zhou and Chef David Jean Marteau took over the position of General Secretary, to support Peter and continue developing Disciples Escoffier in China. Key members joined the effort like Chef Paul Pairet (3 Michelin Stars) as Honorary President. Zhao Yin Yin also became honorary president, being a famous pianist and recognized foodie for its involvement to gastronomy in China. Cao Di fei, was named Ambassador of DEI China, being a famous TV presenter and KOL with strong passion for French cuisine. In 2008, Lily Liu was the first candidate to represent China in the world final of Young Talents Escoffier happening in Switzerland. She finished at a very honourable 4th position, setting China to be reckoned with in the future. She’s now Executive Sous Chef at Park Hyatt Hangzhou and is still involved with DEI China. In 2017, Young Talents Escoffier China candidate James Zhao went on to win the Asia final in HK before going to Paris to attend the world final. He finished in 4th position, with an honorable mention for his garnish creativity. He is now Chef De Cuisine at Aroma restaurant inside the Conrad hotel in Guangzhou. In 2020, under the impulsion of Chef Jerome Laurent, DEI China started a new concept of event dedicated to Chefs only, the Escoffier Chef Social Clubs, aiming to bring Chefs together in a social setting to share experiences, difficulties and successes. In 2021, the 175th Anniversary of Auguste Escoffier was an opportunity for China to reach a pinnacle in the organization of the Escoffier Epicurean Dinners, welcoming 600 guests with the same menu on the same evening in 23 restaurants in 15 different cities across China, under the responsibility of Cyril Koog, Coordinator of Epicurean Dinners in China. After 15 years of continuity in Shanghai, Escoffier Epicureans dinners are now organized regularly in Hangzhou, Beijing, Chengdu, and Shenzhen, as well. As in 2022, China delegation has 199 members and continue its active development in China with now sub-delegations in Beijing, Shenyang, Zhengzhou, Shanghai, Hangzhou, Changsha, Chengdu, Shenzhen. Bureau Members Bureau Members Peter Zhou President In 2010, Peter Zhou was honored with the title of President of Disciples Escoffier Greater China Delegation. "Hardworking, tireless spirit, enthusiasm and never giving up." This is Mr. Peter Zhou's best summary of his success. Yinyin Zhao Honorary President Steinway in one hand, Michelin in the other. Mr. Yinyin ZHAO is the world famous pianist and a great food and wine connoisseur. Mr. Yinyin ZHAO is also a great food and wine connoisseur. He is the lifetime Honorary President of the Disciples Escoffier International China Delegation, judge of the final round of the World Sommelier Competition and Council member of the Chinese Black Pearl Restaurant Guide. Sponsors THANK YOU! We would like to express our gratitude to all sponsors. Thank you so much for your interest in partnering with our organization! We are thrilled that you have showed interest in supporting us. Your sponsorship makes it possible for us to create our project. As a sponsor, your contribution is vital to continue our important work. We cannot succeed without the generosity of supporters like you. And we hope that the extra exposure you've received with your involvement will translate to considerable new business. Sponsorships are a win/win for everyone involved! Platinum Gold Silver Bronze Acknowledgements Acknowledgements credits & copyrights We would like to thank the 13 Disciples Escoffier Delegations in Asia-Pacific and all the contributors, for making this cookbook one of a kind. We hereby acknowledge the following people and organizations for their contributions to the cookbooks: - Project Director: Robert Fontana (Disciples Escoffier Asia-Pacific) - Managing Director: Hualing Guan (Institut Disciples Escoffier) - Senior Editor: Richard Gillet (Thalias Hospitality) - Content Editor: Yann Mandigou (Dine & Wine Bali) - Video Editing: Adrian Arsyad (Disciples Escoffier Asia-Pacific) - Country presentation & photo: Courtesy of Le Petit Futé travel guide - Design & Layout: omnibook.com Links to other sites From time to time, we might provide links to other websites, not owned or controlled by Disciples Escoffier APAC. We cannot, however, be responsible for the privacy practices used by other website owners or the content or accuracy of those other websites. Copyright © 2022 by Disciples Escoffier Asia-Pacific | All Rights Reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping, or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews. Published by: omnibook.com for Disciples Escoffier Asia-Pacific Contributors Contributors MEET THE CHEFS Disciples Escoffier China Escoffier left a legacy of culinary writings and recipes that are indispensable to modern cook and remains perhaps the foremost name in French cuisine. Not a chef in the world ignores the savoir-faire of Escoffier. Discover all participants, Chefs, Sommeliers & Mixologists, their background, current establishments, and a short Q&A session for a deeper understanding of their culinary vision. Thanks to all who participated in the realization of this project! Tony Jiang Tony Jiang Chef Recipes Bird's Nest Consommé Dumplings of Bird's Nest Consommé Company Tascovery Gourmet School Tascovery was founded in 2009. It is a private gastronomy studio, where the cooking classes are available for costumers. we've trained over 500 students every year and organize international culinary training in Europe. Our professional chefs team provide as well consulting services for restaurants and F&B companies. We've involved in many restoration projects from the Kitchen management to service training etc. Address: RM302, No.1701 Beijing Xi Road, Shanghai 200040 P.R. China Biography Chef Tony Jiang, Shanghainese, was born in 1978. Graduated from the most Chinese culinary school, he continues his study in “Ecole Ferrandi Paris” in France. He started his culinary career at the age of 16. From 1999 to 2007, he worked as “chef de cuisine” in Shanghai International Convention Center – Oriental Pearl Hotel 5*, where he got many experiences for the international banquets such as APEC. After having served for LEE KUM KEE (China) for 3 years as senior food service councilor, Tony decided to set up his own gastronomy studio ‘TASCOVERY’ in 2009. He becomes a renowned chef by associating many F&B projects and training program during the last 12 years. He was awarded several prizes as follow: 2021 outstanding chef of the year [China Best Restaurant Award] 2019 Famous chef of the year [China Best Restaurant Award] 2018 Model Artisan [Shanghai JingAn District Gouvernment] 2015 French Gastronomic Spirits [Sopexa] Chef Talk What is your cuisine style and philosophy? Chinese Fusion Cuisine Style. My philosophy is "The art of cuisine is worldwide connected" What inspires your cuisine? French cuisine with its tradition and modernization inspires me a lot. What prompted you to become a chef? As an epicurean, I am so lucky to have chosen cooking as my profession, and make me a success chef in my career. What is your favorite local ingredient? And why? Chinese yellow fish is my favorite local ingredient. I was born in shanghai where the local Chinese seafood occupies my professional life. I can make thousands of different dishes with this tasty ingredient. Which chef is your model? And why? August Escoffier is the king of chefs and the chef of the king. He is of course my model and his spirit leads us. How important is Escoffier for you? I take Escoffier as my family. Be one of this family members, I am proud and ready to give my contributions to the organization. What is your top 3 Escoffier’s recipe? Poulet de Grain à la Crapaudine Sauce Béchamel | Carré d'Agneau Printanière | Matelotte Marinière Why did you join DEI? Because we are gathering with global wide recognized chefs and believe in "Escoffier spirits” to promote the French culinary art. Previous / Next Phone +8615921138439 Phone +862152125295 David Jean Marteau David Jean Marteau Chef Recipes Provençale Beef Estouffade Chinese Mandarine Peel Scented Beef Stew Restaurant Coucou French Rotisserie Coucou is bringing a little ooh lala to Tongzilin South Road, a pocked sized bistro that focusses on just one thing; Rotisserie Chicken. Mainly geared up for delivery, there are only a few tables in this French rustic hidden gem, but what they lack in size, they make up for in flavor. They offer the juicy birds in 3 different marinades, and you can buy a whole, half or have it as a part of a sandwich, wether in French baguette, ciabbata or a terrific wrap. Our potatoes are cooked under the fat of the spinning chickens, so they are rich and utterly delicious. We offer delicious side dishes as well. Previous Next Address: 9 Tongzilin South Road, Wuhou District, Chengdu, 6104 P.R of China Biography Award-winning executive chef David Jean Marteau has been cooking and traveling around the world for over thirty years. David’s recipes aim to awaken the senses, turn the ordinary into the spectacular, and educate the palettes of his international clientele. Not satisfied with the traditional, well-known recipes of Western cuisine, he reshapes, reconstructs, and delivers on his promise of great food for the most astute food critic to the homegrown foodies looking to spice up their cooking. Experiencing the rigors of being an executive chef serving a multicultural clientele as well as some celebrities, such as Governor Arnold Schwarzenegger, actresses Halle Berry, Queen Latifah, actor Robert Carlyle, NBA superstar Yao Ming and president Georges Bush Senior, to name a few. In 2007 Chef David moved to Shanghai, China and started working there. He still manages to make appearances at regional cooking competitions and aims to mentor young Chinese chefs in the art of Western cooking, thus, he coached the young generation at the national level. In recognition of his contribution to the culinary arts, David was inducted into the Chaîne Des Rôtisseurs Shanghai chapter as Master Rotisseur, as well as the Canadian Culinary Federation in the summer of 2010. Then in 2012 inside the famous French culinary association of “Disciples of Escoffier". In recognition for his contribution to the culinary arts, chef David was inducted into the culinary hall of fame in 2016 amongst many other celebrity chef. He became an official World Master Chef in 2017. Among his many achievements, Chef David was also a committee member for the Bocuse d'Or Asia pacific Final in 2018. He is the author of: "Creative cooking for the global kitchen" Chef Talk What is your cuisine style and philosophy? Simplicity, using great quality, sustainable ingredients. What inspires your cuisine? My travel What prompted you to become a chef? The great cooking of my grand-mother What is your favorite local ingredient? And why? The great cooking of my grand-mother Which chef is your model? And why? Chef Paul Bocuse. He remained true to himself and definitely helped put the French gastronomy on the world map. How important is Escoffier for you? "Chef of kings, and king of chefs", he redefined the way we currently work by making it easier. Leaner and less complicated recipes. Gave everyone the strong basis to adapt to many type of cuisine as well. What is your top 3 Escoffier’s recipe? Consommé Dubarry | Tournedos Rossini | Peach Melba Why did you join DEI? To be able to transmit the knowledge given to me and share my culinary passion with the young Chinese chefs. Previous / Next Phone +8619938201002 Ricky Fu Ricky Fu Chef Recipes Leek Greek Salad Flavor Leek & Scallops Salad Biography Ricky Fu began his career with Holiday Inn Lido Beijing as commis chef in 1986. Since then, he had taken Sous Chef and Executive Chef roles in Kempinski Hotel, and Millennium Hotel Beijing. In a period of a few years, he obtained a position as a head chef that utilizes his skills to integrate comprehensive international and domestic experience with the highest standards of food quality and service excellence. In January 2005, Fu started to work in Unilever Food Solution. He was appointed Executive Chef China in January 2010 and was responsible for the hotel and Chinese restaurant of chain channel business development and maintenance. Ricky is born in Beijing and graduated from the BJ institute of economic management. He was a committee man of the western food professional committee of China Cuisine Association; Vice president of DEI China and got more excellence prizes in chef contests. Chef FU obtained technician certificates in both cuisines, in 2015 and 2019, and I was selected twice as a Coach of the China Culinary Olympics Team in 2016/2020 in Germany. Chef Talk What is your cuisine style and philosophy? Fusion and choiceness design. What inspires your cuisine? Inspiration comes from walking, looking and learning. What prompted you to become a chef? Chefmanship. What is your favorite local ingredient? And why? Chefmanship. Which chef is your model? And why? Chef Dadong. How important is Escoffier for you? support, inspiration and progress. What is your top 3 Escoffier’s recipe? Onion soup, Beef filet Dubarry, Peach Melba. Why did you join DEI? Because of Peter Zhou and was invited me into DEI. Previous / Next Chef 4 Chef 4 Chef Recipes Recipe #1 Recipe #2 Name of restaurant Park Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum. Address Road road ROAD Biography Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum. Chef Talk At vero eos et accusamus et iusto odio dignissimos ducimus ? qui blanditiis praesentium voluptatum deleniti atque corrupti quos dolores et quas molestias excepturi sint occaecati cupiditate non provident, similique sunt in culpa qui officia deserunt mollitia animi, id est laborum et dolorum fuga. Et harum quidem rerum facilis est et expedita distinctio ? Nam libero tempore, cum soluta nobis est eligendi optio cumque nihil impedit quo minus id quod maxime placeat facere possimus, omnis voluptas assumenda est, omnis dolor repellendus. At vero eos et accusamus et iusto odio dignissimos ducimus ? qui blanditiis praesentium voluptatum deleniti atque corrupti quos dolores et quas molestias excepturi sint occaecati cupiditate non provident, similique sunt in culpa qui officia deserunt mollitia animi, id est laborum et dolorum fuga. Et harum quidem rerum facilis est et expedita distinctio ? Nam libero tempore, cum soluta nobis est eligendi optio cumque nihil impedit quo minus id quod maxime placeat facere possimus, omnis voluptas assumenda est, omnis dolor repellendus. Previous / Next Name Name Mixologist 01 Mixologist Recipes Cocktail 01 Cocktail 02 Name of restaurant Park Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum. Address Lorem ipsum dolor sit amet Biography Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum. Chef Talk At vero eos et accusamus et iusto odio dignissimos ducimus ? qui blanditiis praesentium voluptatum deleniti atque corrupti quos dolores et quas molestias excepturi sint occaecati cupiditate non provident, similique sunt in culpa qui officia deserunt mollitia animi, id est laborum et dolorum fuga. Et harum quidem rerum facilis est et expedita distinctio ? Nam libero tempore, cum soluta nobis est eligendi optio cumque nihil impedit quo minus id quod maxime placeat facere possimus, omnis voluptas assumenda est, omnis dolor repellendus. At vero eos et accusamus et iusto odio dignissimos ducimus ? qui blanditiis praesentium voluptatum deleniti atque corrupti quos dolores et quas molestias excepturi sint occaecati cupiditate non provident, similique sunt in culpa qui officia deserunt mollitia animi, id est laborum et dolorum fuga. Et harum quidem rerum facilis est et expedita distinctio ? Nam libero tempore, cum soluta nobis est eligendi optio cumque nihil impedit quo minus id quod maxime placeat facere possimus, omnis voluptas assumenda est, omnis dolor repellendus. Previous / Next Name Name Sommelier 01 Master Sommelier Sommelier Advice Bird's Nest Consommé Leek Greek Salad Name of restaurant Park Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum. Address Road road ROAD Biography Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum. Chef Talk At vero eos et accusamus et iusto odio dignissimos ducimus ? qui blanditiis praesentium voluptatum deleniti atque corrupti quos dolores et quas molestias excepturi sint occaecati cupiditate non provident, similique sunt in culpa qui officia deserunt mollitia animi, id est laborum et dolorum fuga. Et harum quidem rerum facilis est et expedita distinctio ? Nam libero tempore, cum soluta nobis est eligendi optio cumque nihil impedit quo minus id quod maxime placeat facere possimus, omnis voluptas assumenda est, omnis dolor repellendus. At vero eos et accusamus et iusto odio dignissimos ducimus ? qui blanditiis praesentium voluptatum deleniti atque corrupti quos dolores et quas molestias excepturi sint occaecati cupiditate non provident, similique sunt in culpa qui officia deserunt mollitia animi, id est laborum et dolorum fuga. Et harum quidem rerum facilis est et expedita distinctio ? Nam libero tempore, cum soluta nobis est eligendi optio cumque nihil impedit quo minus id quod maxime placeat facere possimus, omnis voluptas assumenda est, omnis dolor repellendus. Previous / Next Recipes Recipes A REGIONAL APPROACH Let's not associate tradition with immobility! Auguste Escoffier revolutionized French gastronomy by establishing the basis of traditional cuisine. He promptly realized that in cooking there is a never-ending field of study and improvement. Gaining from the progress of the industrial revolution, he always worked at evolving his cuisine, (re)invented cooking methods and direction. The art of plating was also a field of perpetual research on his part. Pursuing his objective to develop new recipes, using mainly local products, new techniques, and novel technology, DEI China is sharing some of Escoffier's classics, using regional ingredients, with an innovative and simple approach. As in the past, tomorrow, others will come to take our vision, will rework it, and transform it to adapt to new needs and trends. Let's not associate tradition with immobility! 1. Leek Greek Salad Salade de Poireaux à la Grecque Leek Greek Salad Chef Ricky Fu Difficulty 10mn 4 persons Ingredients Ingredients Quantity Unit Fresh Leeks, only the white base 1 kg net Extra Virgin Olive Oil 100 ml Fine Salt 10 gr Lemon Juice 3 pcs Fennel Seeds 40 gr Coriander Seeds 40 gr Black Peppercorn 40 gr Fresh Thyme 20 gr Dried Bay Leaf 1 pcs Feta Cheese, crumbled 120 gr Cherry Tomatoes, cut in halves 160 gr Fresh Mint, finely chopped 20 gr Fresh Basil, finely chopped 20 gr Ground Black Pepper 10 gr Method Step 1 Cut the leeks into 8cm long (ONLY the white leek. NO green). Place the condiments into a cheese cloth and tie up. Step 2 Bring a pot of salted water to a boil and cook the leeks for about 4 minutes or until tender. Carefully remove the leeks from the water and place on top a paper towel to dry. Set aside. Step 3 In a small mixing bowl, combine the cherry tomato, lemon juice, extra virgin olive oil, feta cheese, mint and basil. Step 4 Separate the cooked leeks evenly onto each plate and top each one with the cherry tomato mixture. Sprinkle freshly ground black pepper on each plate and serve. Chef's Tips Carefully wash the leeks under cold running water You can crush each spice to enhance the flavors. Sommelier Advice Wine Name Description Previous / Next 2. Flavor Leek & Scallops Salad Poireaux & St. Jacques en Salade Flavor Leek & Scallops Salad Chef Ricky Fu Difficulty 10mn 6 persons Nutritives Ingredients Ingredients Quantity Unit Fresh Leeks, only the whites, NO greens 1 kg Fresh Scallops, size 40-60 6 pcs Button Mushrooms, sliced 150 gr Milk skin (from boiled milk) 60 gr Fried Leek Oil 20 ml Fresh Chives, finely chopped 20 gr Knorr Mala Liquid Seasoning 10 ml Knorr Tomato Sauce 50 ml Cherry Vinegar 50 ml Hoisin Sauce 50 ml Fresh Garlic, finely chopped 20 gr Sesame Paste 20 gr Peanut Sauce 20 ml Knorr Chili Liquid Seasoning 10 ml Sesame Oil 5 ml Salt 5 gr Method Step 1. Cut the leeks into 8 cm long, soak in ice water for 5 min and then drain and pat dry on paper towel. Keep the leeks in the fridge until ready to use.. Step 2. In a non-stick pan, over medium heat, gently cook the scallops and the button mushrooms. Cool down, then carefully chopped. Step 3. To make the mala tomato sauce, in a medium size mixing bowl, combine the Knorr mala chili liquid seasoning,, knorr tomato sauce, cherry vinegar, hoisin sauce, chopped garlic, sesame paste, peanut sauce, knorr chili liquid seasoning, sesame oil, salt. Mix well until all ingredients form a smooth dressing. Step 4. Add the scallops and mushrooms mix into the mala sauce, mix well. To serve the leeks, separate the sauce into dip bowls evenly and add an even amount of fresh leeks to each plates. Note: The leeks are to be served RAW and not cooked. Sommelier Advice Wine Name Description Previous / Next 3. Recipe title cold starters Recipe Title French Recipe Title English Chef Name Difficulty xx mn xx persons Ingredients Ingredients Quantity Unit Method Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum. Chef's Tips Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Sommelier Advice Wine Name Description Previous Next Previous / Next 1. Bird's Nest Consommé Consommé au Nids d’Hirondelles Bird's Nest Consommé Chef Tony Jiang Difficulty 180mn 2 persons Ingredients Ingredients Quantity Unit Bird nest 2 pcs Chicken broth 1 L Salt 2 gr Method Step 1. Soak in cold water for 2 hours, to inflate the mucilaginous elements of the bird’s nest, and to let it becomes translucent. Step 2. Then remove the feathers, shells and other impurities. (2-3 bird’s nests per liter of broth) Step 3 . Blanch the bird’s nest for 5-6 minutes, then dehydrate it then put into the broth Step 4. At that moment, boil slowly for around 45 minutes. Time enough for dissolving the nest into the broth, which makes the soup thicken. Step 5. Season with salt to taste. Step 6. Carefully place evenly the bird's nest into each bowl and serve immediately while still hot. Chef's Tips Use cold water for soaking no longer than 2 hours to avoid the loss of nutrition. Sommelier Advice Clos de la Meslerie - 2017 Vouvray AOP A great chenin blanc from Vouvray showing medium body and an elegant acidity. While it is usually a challenge to pair consomme with wines, this wine with a long aging in oak barrels, that brings body, fatness and roundness will be a match to the chicken broth and will not hinder the bird's nest delicacy. Previous Next Previous / Next 2. Dumplings of Bird's Nest Consommés Dumplings aux Consommé de Nids d'Hirondelles Dumplings of Bird's Nest Consommé Chef Tony Jiang Difficulty 180min 2 persons Ingredients Ingredients Quantity Unit Bird nest 3 pc Agar agar 15 gr Sea salt 10 gr Chicken broth 560 ml Black truffle sauce 3 gr Coconut milk 30 ml Black truffle 10 gr Coconut oil 30 gr Method Step 1. Soak the bird’s nest into cold water for 2 hours until it becomes soft, then take out the feathers carefully. Step 2. Wash it and soak for 1-2 hours again to remove the smell of bird nest. Soaking time should not be more than 2 hours. Step 3. Put the clean bird's nest into the ceramic stew cup. It's better to stew the bird's nest in bain-marie, Don't stew it directly in a stew pot to avoid a loss of it’s nutrients, then add an appropriate amount of pure water to the ceramic stew cup, then steam for 20-30 minutes, cooling naturally Step 4. Add the agar agar and the sea salt into the cold chicken broth , boil by stirring till completely melted. Pour it into a stainless plate with 3-4mm thickness, and put it in the refrigerator. Step 5. Drain the soaked bird’s nest, add the black truffle sauce, salt, coconut milk, then stir evenly. Meanwhile prepare the black truffle slices Step 6. Cut the broth sheet with a ring of 10CM diameters, put the bird’s nest stuffing and some black truffle slices in the middle, then fold into a dumpling shape. Make 4 dumplings in total. Step 7. Place 2 dumplings in each plates evenly in the center of each plates, then glaze each one with the emulsified broth (60ML chicken broth , 30g coconut oil，1g salt) Sommelier advice : Château des Rontets, Clos Varambon - 2018 Pouilly-Fuissé AOC A Chardonnay from south of Burgundy, with elegant minerality notes opening up on some smoky, even chocolaty flavours. Its very refreshing finish will oppose and match the fattiness of the broth and the rich flavours would be a great match to the powerful notes of truffle. Previous Next Previous / Next 3. Recipe title hot starters Recipe Title Subtitle recipe and explanation Chef Difficulty xx mn xx persons Ingredients Ingredients Quantity Unit Method Step 1. Step 2. Step 3. Step 4. Step 5. Step by step 5. Simmer for 30 mins. Adjust the seasoning. Previous Next Chef's Tips Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Sommelier advice : Wine Name Description Previous Next Previous / Next 1. Recipe title eggs Recipe Title Subtitle recipe and explanation Chef Difficulty xx mn xx persons Ingredients Method Step 1. Step 2. Step 3. Step 4. Step 5. Chef's Tips Sommelier Advice Previous Next Previous / Next 1. Recipe title fishes Recipe Title Subtitle recipe and explanation Chef Difficulty xx mn xx persons Ingredients Method Step 1. Step 2. Step 3. Step 4. Step 5. Chef's Tips Sommelier Advice Wine Name Description Previous / Next 1. Provençale Beef Estouffade Estouffade de Boeuf Provençale Provençale Beef Estouffade Chef David Jean Marteau Difficulty 240 mn 6 persons Ingredients Ingredients Quantity Unit Dried bay leaf 2 pcs Fresh thyme 2 sprig Fresh parsley 2 sprig Black peppercorns, crushed 1 tbsp Dried whole cloves 3 pcs Celery stalk, washed, cut into 2cm sticks 1 pc Small white onion, peeled, chopped 2 pcs Fresh garlic, peeled, crushed 6 cloves Carrots, cut in mirepoix 500 gr Chuck beef roast, sliced, cut into 2cm length 2 kg Pork belly, sliced, cut into 2cm length 500 gr White Burgundy wine 750 ml French Cognac 200 ml Unsalted butter 200 gr All purpose flour 150 gr Tomato paste 40 gr Brown veal stock 3 L Mushrooms, cut into quarters 200 gr Tomatoes, skinless, seedless, chopped 200 gr Nicosia olives, pitted, cut in halves 150 gr Coarse sea salt 10 gr Method Step 1. Place the bay leaf, thyme, parsley, peppercorns, cloves, onto a single layer of cheesecloth. Tie the cheesecloth up to make a bouquet garni, and set it aside. Gently toss together the celery, onions, garlic, beef, pork belly, and bouquet garni in a large container. Pour the white wine and Cognac over the mixture and refrigerate for 12 hours. Step 2. Preheat the oven to 160 C Degrees. Remove the beef and the pork from the vegetables and wine mixture. Reserve the wine for the sauce. Melt half the butter with the olive oil in a non-stick large cooking pot over medium heat. Toss the beef and the pork with the flour and tomato paste, then brown them on all sides for a few minutes. Deglaze the pan with the white wine and Cognac mixture, flambé, then cook for a few minutes until the wine has almost reduced. Add the veal stock and stir well. Place into the oven and cook for about 3 hours or until the beef and pork are tender. Step 3. In a non-stick pan over medium heat, melt the remaining of the butter, then sauté the mushrooms until cooked. Add the tomatoes and the Nicosia olives, then the salt. Check the seasoning. Add the mushroom mixture to the beef and pork, stir well until all ingredients are well combined. Step 4. Scoop the succulent beef estouffade into shallow plates evenly. Serve immediately. Chef's Tips It is recommended to look at the dish half way through the cooking process in the oven to see if the sauce is enough and has not reduced too much. If the sauce has reduced too much, it is necessary to add more veal stock. More mushrooms varieties could be added. Fresh chopped herbs like basil and parsley could also be added on top of the dish when it is fully done to add extra scent and flavors. Sommelier Advice Clos du Moulin Aux Moines, Les Grands Picotins Savigny-les-Beaune 2018 The aromatic profile of this wine is very complex. The mouth is full of notes of ripe black fruit, cherry juice, and « eau de vie ». Notes of roasted meat and chestnut that shape the frame of the tannic structure and provide roundness and delicacy. A medium body Pinot Noir with silky tannins and refreshing length that complements well the fattiness of the beef. Previous Next Previous / Next 2. Chinese Mandarine Peel Scented Beef Stew Ragoût de Bœuf Parfumé au Zeste de Mandarine Chinese Mandarine Peel Scented Beef Stew Chef David Jean Marteau Difficulty 180mn 6 persons Ingredients Ingredients Quantity Unit Beef chuck roast, sliced, cut into 2 cm length 3 kg Peanut oil 50 ml Fresh ginger, peeled, cut into large slices 150 gr Dried whole cloves 5 cloves Star anises 3 pcs Dried bay leaves 3 pcs Shaoxing wine 500 ml Light soya sauce 150 ml Dark soya sauce 20 ml Filtered water 2 L Crystal sugar 100 gr White Japanese radish, peeled, cut into 2cm pieces 1 kg 100 Mandarine peels 100 gr Fresh Coriander, washed, cut into 2 cm in length 1 sprig Method Step 1. In a medium pot of water over medium heat, simmer the beef for about 10 minutes. Drain, and rinse the beef chunks then set aside. In a large cooking pot over medium heat, heat the peanut oil and add the ginger, cloves, star anise, and bay leaves. Cook for two (2) minutes or until fragrant. Increase the heat too high, and add the beef back to the pot. Cook for ten (10) minutes, until the pieces of beef are lightly browned all over. Step 2. Stir in gently add the Shaoxing wine away from the heat source, then the two (2) soya sauces, and bring to a boil. Once it is boiling, add the water and the crystal sugar. Cover the pot, and reduce the heat to medium-low, then cook for about two (2) hours or until the beef is almost tender. Stir the pot occasionally to prevent sticking or burning. Step 3. Then carefully add the white Japanese radish, and continue cooking for another thirty (30) minutes, until the Japanese radish is very tender. Add the mandarin peel and simmer for another fifteen (15) minutes. Step 4. Scoop out the beef stew evenly into shallow bowls. Top each bowls with the fresh coriander sprig. Serve immediately. Chef's Tips A delicious family beef dish, typically served with a fragrant rice, like jasmine. Potatoes could also be added to expand the dish. All the spices could be placed in a cheese cloth at the beginning, then removed when the beef is cooked, if you do like them in the dish, when serving. Sommelier Advice Domaine de Bellivière, Rouge Gorge Côteaux du Loir AOP, 2020 A wine of character with a wide range of aromas. This cuvée presents a great balance of fruit (black, red & stone fruits) and spice with a silky structure, and a beautiful mineral signature of its terroir. Medium body wine with a spicy note that will enhance the complex flavors of the slow cooking beef. Its vegetal and fruity notes would complement perfectly the mandarine flavours. Previous Next Previous / Next 3. Recipe title meats Recipe Title Subtitle recipe and explanation Chef Difficulty xx mn xx persons Nutritives Ingredients Ingredients Quantity Unit Method Step 1. Chef's Tips Sommelier Advice Wine Name Description Previous Next Previous / Next 1. Recipe title desserts Recipe Title Subtitle recipe and explanation Chef Difficulty xx mn xx persons Ingredients Method Chef's Tips Sommelier Advice Previous Next Previous / Next 1. Cocktail 01 Cocktail 01 Subtitle recipe and explanation Mixologist 01 Difficulty 10mn 1 person Ingredients Ingredients Quantity Unit Method Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum. Mixologist Tips Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum. Previous / Next 2. Cocktail 02 Cocktail 02 Subtitle recipe and explanation Mixologist 01 Difficulty xx mn xx persons Ingredients Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum. Method Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum. Mixologist's Tips Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum. Previous Next Previous / Next