Cordon Noir Dinner
Hong Kong
4rd November 2016
Cocktail on the roof of Hong Kong
Hong Kong, a weekend to remember !
Yes , a sparkling Night..... for sure !
with Rio Negro Caviar and a la minute Blinis
“On Friday the 4th November 2016, a group of Cordon Noiriens from Hong
Kong, Macau and Taiwan and their guest met at the T hotel in Pokfulam, the
south side of Hong Kong. The T stands for Training and the hotel is a part of
the VTC and the HITDC Hospitality and International Training Development
Centre, a western culinary cooking school in the center of this vast complex.
We went there to experience the craftsmanship and fine cuisine of it
Principal instructor, no other that Andreas J.W. Muller, who will be
inaugurated as the Cordon Noir latest member to our club of brotherhood,
friendship and great food.
As it is tradition and a part of our constitution aspiring professional
member have to cook for a group of fellow Cordon Noiriens; a menu with at least
one course containing Caviar.
That was early archived as we had over 2 kilo of the finest Caviar from
.....Uruguay on hand. Uruguay from Rio Negro area has the Black River caviar
which is the top of the line. As technology advances and we get a better
understanding of different species and their required habitats, Caviar farms
have sprung up all over the world over the past 25 years or so, some are
excellent and some are need to improve.
Being a member of our club I had on many occasion the change to visit new
farms, I seen them in Spain, Malaysia, Switzerland and Thailand just recently.
So this was the first time that we enjoyed a very good Ossetia Caviar
from Siberian Sturgeon hatched, raised and farmed in Rio Negro Uruguay, South
America. The caviar is of the best quality has beautiful dark gray pearls,
slightly salted (pre-sale) which pops in your mouth. The purveyor of this
superb product is Cristian Ciancaterino, of the House of Fine Foods in Hong
Kong. He brought this caviar for the first time to my attention a few
months back at a food show, and from there on we worked on getting this
wonderful product to our members.
Having a great passion for good food and a superb knowledge and
understanding of fine food products, their resources and supply; Cristian also
will join our club and be made a Half Professional Member. (Unfortunately he
could not been with us on that night)
Back to our dinner:
We enjoyed our cocktail out on a beautiful fall night at the terrace of
the T hotel, which had a stunning view to the South China Sea and Lantau
Island; the cocktail of course had over one kilo of Ossetia Caviar, with made
to order blinis and the classical garnishes
We also had Spicy Salmon Tartar in a cone, Ankimo and nice Cava from
Roger Goulart Reserva 2013.
The dinner was served at 8:30 pm and every course was explained by Chef
Andreas.
Andreas has a passion for Japanese food and we could see it throughout
the menu, japanese elements, food items and cooking methods were tastefully
incorporated throughout the menu
The sushi’s, sea urchin and the Siberian sturgeon and caviar was a
fantastic opening of the dinner and went down well with the Gokujou Junmai
Ginjo dry sake.
The next course was a miso crusted Cod fish on top of hand pulled angels
pasta surrounded by a green lettuce soup, a very nice and unique dish, followed
by Hokkaido Scallop Carpaccio and Japanese Salmon roe, for that dish a white
Albarino , Rias Baixas Nora da Neve 2012 was pared and went very well with the
next two dishes
Next was a Sonoma Bay Oyster tempura with white Asparagus and Oscietra
Caviar, an outstanding dish followed by the Main course, a tender oven roasted
baby lamb saddle with a light jus , gratin potatoes and seasonal vegetable
And that course was served with a Chateau Siaurac, Lalande de
Pomerol 2008 Complex wine, very earthy and full of ripe stone fruit flavors.
And then for relaxation we went on to the cheese course, a Comte and a
nice Goat cheese and Roquefort together with some dried fruits
It
was 10:20 pm now and time to go with the program and I called on Tony,
Executive Gourmet Taipei to assist my self with the ceremony. Chef
Andreas J.W. Muller
became a Professional Gourmet of the Cordon Noir Gourmet Society on
Friday the
4th November 2016
witnessed by fellow Cordon Noiriens like
John Sloane, Tony Chang, Angelo Mc Donnell, Greg Walker, Oliver Win and their
guests and friends.
We called on the Brigade, all students from the school, it is very
impressive and credit to it instructors and Principal Instructor Andreas, that
they were able to come up with such a fantastic, well balanced dinner. It was
outstanding in every way and also the service was remarkable.
We finished of this perfect evening with an apple vacherin , raspberry
coulis and a Waddle seed ice cream ( bush cooking )
served with a German Madonna
Eiswein from P.J. Valckenberg 2004
Rudy Muller Vice President
menu
New Professional Gourmet Andreas Mueller & Vice President Rudolf Muller with Executive Gourmet Taiwan Tony
The Widness Cordon Noirian & Guests
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