The glitz and glamour of the highly sought-after Michelin stars will be bestowed upon Tosca and Tin Lung Heen for an exclusive culinary encounter where guests can opt for innovative European gourmet prepared by three-Michelin-starred guest chef Andreas Caminada or superlative French gastronomy created by the celebrated Taiwanese chef Lanshu Chen, the first Asian female Grand Chef of Relais & Châteaux. Two equally exceptional menus worthy of a special journey will be served high above the sky to delight every gourmand.
Swiss-born chef and restaurateur, Andreas Caminada is often referred to as the youngest three-starred chef in Europe and the Swiss star chef par excellence. His impressively artsy and inventive approach to European cuisine made his restaurant Schloss Schauenstein rank 42 in “The World’s 50 Best Restaurants” in 2014, with a succession of three Michelin stars since 2010 as well as 19 points in GaultMillau. Spending his childhood in the beautiful mountains and valleys of Graubünden, Chef Caminada’s cooking philosophy is firmly rooted in the belief that respect for the ingredients is the key to great cooking. He said, “Every ingredient on the plate plays a specific role and is arranged in a way that all senses are stimulated”. On November 7 and 8, Chef Caminada will present a sensory journey at Tosca, with exquisite lunch and dinner menus showcasing the very best of his acclaimed creations. Priced at HK$680 per person, the 4-course lunch menu will take guests on a delightful journey to Chef Caminada’s culinary world. 6 and 7-course dinner menu are priced at HK$2,780 and HK$2,980 respectively, exuding perfection and versatility of culinary arts. Highlights of the menu include “Mackerel with avocado and radish”, “Potato crème brûlée with Alba truffle and nut butter” and “Soufflé with blueberry, curd cheese and verbene”. For full menus, please refer to Appendix I.
French cuisine connoisseurs should look no further than the 6-course lunch menu and 8-course dinner menu presented by Chef Lanshu Chen at Tin Lung Heen’s private dining rooms from November 6 to 8, at HK$988 per person and HK$1,888 per person respectively. Honing her craft in the Michelin-starred restaurants namely Les Ambassadeurs, Relaisd’Auteuil, The French Laundry and more under the guidance of world-class chefs Jean-François Piège, Patrick Pignol and Pierre Hermé, Chef Chen reaped tremendous recognition in the culinary world. Never resting on her glories, Chef Chen opened restaurant Le Moût in Taiwan and was named Grand Chef of Relais & Châteaux in 2011. With a vision of serving the most refined French cuisine in Taiwan, Chef Chen sums up her culinary philosophy in one simple statement, “The beauty of cooking is about finding the best match of flavors and textures”. In her lovingly presented degustation menu, every dish shines through individually while being a perfect complement to the next dish, making the whole dining experience harmonious and complete. Reflecting Chef Chen’s strong aesthetic sense and love for detail, dishes of special note include “Slow cooked beef tongue with jerky, corn consomme and almond tofu”, “Oyster and pearl with lemon butter and turnip” and “Maine lobster with cauliflower, Makauy peppercorn and Pomelo”. For full menus, please refer to Appendix II.
(Source: The Ritz-Carlton Hong Kong)