All wines from the French Magazine 《La Revue du Vin de France》20/20 Top Wines from the last two decades for the Master of Food and Wine Dinner, and we will choose only one winery to represent each following French regions: Bordeaux、Burgundy、Champagne、Alsace、Roussillon and Loire Valley.

 

 

Master Chef Jack AwYong and his talented team from one of the best hotels - Park Hyatt Beijing and Chef Tomoya Sugizaki from Tokyo Park Hyatt Tokyo.

 

Philippe Faure-Brac - World’s Best Sommelier 1992.

 

Managing Editor of Guide RVF: Olivier Poels.

 

 

French Oyster Quiche

Blue Lobster Tartare, Ginger Blossom Vinaigrette, Lemon Brioche
Scallop Carpaccio, Finger Lime, Potato Tuille, Dill Blossoms
Iberico Ham, Yellow Blossom, Peppery Lavash

 

 

 

Marinated Sea Bream
Kombu, Tomato Vinaigrette, White Radish, Garden Herbs

 

 

Foie Gras Terrine with Amazake, Lychee Jelly, Ginger

Artichoke Emulsion With Beluga Caviar

 

 

Roasted Duck Breast, Smoked Duck Liver
Red Beet Puree, Dried Prune Confiture, Shichimi Chili Pepper

 

Mirin Glazed Lamb Rack
Potato Puree, Black Garlic, Pickled Petite Red Onion, Lavender

 

Slow-Cooked Chocolate Beef Tenderloin
Shiitake Mushroom Dashi, Brown Butter Smoked Egg Yolk, Burdock Root

 

Taiwanese Pineapple Brandy Tatin
Wok-Fried White Strawberries With Sichuan Peppercorn
Dark Sugar Walnut Ice Cream

 

Petit Fours