Gatherings with Peter, Pietro, Pedro, Pierre and
Petrus
[English, Italian, Spanish and French translations
of Peter plus the one used in bible. Pierre and Petrus are also two famous
French restaurants in
About Chef
Peter (Pls click)
Possible Sharing of
Experience (Please click.)
Website: www.chef.hk
Email: chef@chef.hk
This
website is designed for a group of friends interested in good food, wine,
coffee, gatherings, and
cooking. Let¡¦s share joy and fun from it. With a good connection with various activity organisers, friends may get
timely information for a better chance of enrolment. In some cases, we can have
a very good discount. Friends are informed of activities by email and
through this website. By the way, this also
captures the activities that Peter has attended.
Some simple rules
¡P
People are welcomed to join provided that their participation is not
aiming for commercial and other bad purposes.
¡P
Mutual respect among members is expected.
¡P
If an event is costly and absence from a friend may affect the cost or
successful running of the event, he/she has to pay deposit beforehand.
¡P
Communication is mainly based on email. It is
painstaking to communicate through other means. Friends should check email and
website regularly. Some friends regretted for not checking this and have missed
in some very interesting events.
¡P
In each major dinner event, meeting is held
to decide what¡¦s next.
¡P
To facilitate efficient planning, although
views/suggestions are welcome, Peter will always have the final say in decision
making.
For
friends, please drop
me an email if you are interested in any of the activities.
Highlights of activities held
recently and in the near future.
¡P
¯«¤§¤ôºw°s²ø¥Í¤é·| (successfully
completed. For more details, please click here.)
¡P
Confrérie du Sabre d'Orªk°ê»Âbª÷¤M·|activities in Sabrage (opening Champagne using a Sabrex¤M). A Diploma from
UK/France, plus a Certificate from the Ambassador in China (in
the past from the Consulate General in Hong Kong) will be given to
participants. There is a very special requirement in the
venue. This will be held when a venue can be found and there is sufficient
number of participants. For sabrage, the estimated cost
is around $120 plus the cost of a dinner and a bottle of champagne. For other
participants, they only need to pay for the dinner. Other expenses are absorbed
in the cost of dinner. The Confrérie is planning in expanding its activities in the China. Friends are
encouraged to be trained and appointed as Sabreurs
and with sufficient number of sabreurs interested to
join the Confrérie, the Grand Maître will come to Hong Kong to intronise them to
become chevaliers (i.e. members) of the Confrérie.
Activities being planned
¡P
Dinner at ±oÀs¤j¶º©±
¡P
Dinner at Cipriani Hong Kong ¡V This
restaurant belongs to the Cipriani family who set up the
Harry¡¦s Bar in Venice. There is a story between Mr. Cipriani
and his American friend call Harry. On June 22, 2003 David Tang and Giuseppe Cipriani established Cipriani
Hong Kong, a private members' club (this will be booked with the help of a
friend), to offer a quintessence of the best Italian food and drinks, style and
service. In the marvelous tradition of the Cipriani family who are dedicated to serve, and serve the
best, Cipriani Hong Kong continues the same time honored traditions that makes each experience so sought
after today.
¡P
Towngas Avenue Kitchen
¡V subject to interests of members.
¡P
A series of Michelin Star Restaurant lunch or
dinner. It may cost less than $220 for meeting the Chef of a Michelin 2 star
restaurant together with a wonderful meal. This is being organised with a
professional Institution. Interested members can contact Peter.
Overseas
completed (Champagne and UK 2011)
The theme of the trip in on Champagne because Peter
studied and graduated from the Université de Reims
Champagne-Ardenne but only visited the Heidsieck. It
is planned to visit the following champagne houses and celebrate the 800th
anniversary of the Cathedral de
Notre-Dame:
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Krug
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VCP
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Dom Pérignon
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Salon
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Louis Roederer
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Bruno Paillard
¡P
Mumm
5 of the World¡¦s
Best 100 Restaurants in the world including one that was number one.
In
UK, 9 Michelin Star restaurants in UK with a total of 19 stars. The three
major restaurants are Fat Duck, Waterside Inn, Gordon
Ramsay.
One
Michelin 2 star restaurant in Reims.
Overseas trip completed(Italy in Nov 2010)
¡P
Around 8 Michelin Star
Restaurant with a total of 17 stars
including two with three stars
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Around 6 of the World¡¦s Best 100 Restaurants including the sixth
one.
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Scala
and see the Last Supper in Milan,
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Eataly (a Slowfood project)
¡P
Holy Shroud (unfortunately not the real one)
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Dinner at La Libera
(Slow Food Restaurant)
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Dinner at Piazza Duomo (2 Michelin star restaurant)
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Truffle Fair
¡P
Ceretto and Gaja
Wineries
¡P
Parma and Modena (Parmigiano Regiano, Balsamic Vinegar)
¡P
Grinzane Cavour
¡P
Super Tuscan
¡P
Cooking class and dinner
at a Michelin Star Restaurant (we call this activity ¡§Cooking under Tuscan Sun¡¨)
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Sabrage, training by the Winery Owner, all successfully sabraged.
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Brunello de Montacino
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Vino Nobile de
Montapulciano
Some
publications
¡P
¯«¤§¤ôºw¡]Les Gouttes
de Dieu¡^°s²ø¥Í¤é·| in©ú¿U¶°Avenue Magazine of the Towngas,
December, 2009 ¡V available at http://www.towngasavenue.com/magazine/article.aspx?art_id=291.
¡P
¦^¾Ðªk°ê¦åÀn´þ¨ý Canard au Sang (pressed duck) in ©ú¿U¶°Avenue Magazine of the Towngas, July, 2009, ¡V available at http://www.towngasavenue.com/magazine/article.aspx?art_id=2
¡P
¤@¥ÍÃø§Ñªº°sÉܤ§®Èin©ú¿U¶°Avenue Magazine of the Towngas. ¡V Available at http://www.towngasavenue.com/magazine/article.aspx?art_id=31
¡P
¯«¤§¤ôºw(Les
Gouttes de Dieu) °s²ø¤§®È. The article was published in the HKEIA Bulletin in two parts:
¡P
page 12 of http://www.hkeia.org/images/bulletin/201001/201001.pdf
¡P
page 14 of http://www.hkeia.org/images/bulletin/201003/201003.pdf
Some
activities cancelled/postponed
¡P
Spain in 2009, Tea &
Coffee World Cup Europe, wineries in La Rioja and Ribera del
Duero, cooking classes (if possible) Restaurante Mugaritz
and Restaurante Arzak (number 4 and number 8 best
restaurants in the world) or Martin Berasategui¡¦s restaurant in Lasarte or Akelarre. El Bulli is a target
but extremely difficult to book. [Some were suggested by my friend in the
Spanish Chamber of Commerce and a friend in Consulate General of Spain. One of
them advises me to go in Spring or Autumn.] A draft itinerary is attached.
Past events
(Please click.)
Past events in 2013 (Please click.)
Past events in 2012 (Please click.)
Past events in 2011 (Please click.)
Past events in 2010 (Please click.)
Past Events in 2009 (Please click.)
Past Events in 2008 (Please click.)
Coming
activities:
2014 |
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Cost per person |
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May |
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24th May, 2014 |
Institut
Paul Bocuse Culinary Program ¡V Details |
$2000 |
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26th May, 2014 |
µo²{¤¤°ê¸²µå°s - ¤¤°ê¨ÎÆC¥X±mVinexpo«~ų±ß®b Hong Kong Wine Judges Association »´ä¸²µå°sµû¼f¨ó·| (By invitation only) ¡V details |
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27th May, 2014 |
»´ä¹«~¬ì§Þ¨ó·|³s¦P¦ÌªÛ ½¬ºë¿ï À\ÆU¦X¿ì:¶º©±ªº¸ÀÅÜ»P©Ó ±oÀs¤j¶º©± ¡V details |
$380 ($280 for HKFSTA
members) |
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31st May,
2014 |
Yan Toh Heen ¡V Lau Yiu Fai Chinese Festival ¡P
Rice
Dumplings ¡V details |
$1488 |
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June |
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July |
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31st July, 2014 |
Chateau le Puy Wine dinner Messina ¡V Details |
$880 (+10% with
discount of less 10%) |
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August |
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2nd August, 2014. |
Yan Toh Heen ¡V Lau Yiu Fai ¡P
Steamed Prawn
Dumplings ¡P
Steamed Pork
Dumplings ¡P
Crispy Spring
Rolls |
$1888 |
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5th August, 2014 |
Dr. Loosen Wine Dinner Nobu ¡V Details |
$1388 (+10% with
discount) |
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9th August, 2014. |
THE STEAK HOUSE winebar + grill ¡V Daniel
Ng ¡P
Pan-Seared
Scallops with Tropical Fruit Salad |
$1888 |
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16th August, 2014. |
NOBU InterContinental Hong Kong ¡V Oeyvind
Naesheim & Hideki Endo ¡P
Sushi Cooking
Class: ¡P
Learn
firsthand to make nigiri sushi and maki rolls |
$1888 |
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23rd August, 2014. |
THE STEAK HOUSE winebar + grill ¡V Simon
Kwok ¡P
Scallops with
Green Peas and Caviar ¡P
Lobster with
Black Truffle |
$1888 |
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September |
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6th September, 2014. |
Yan Toh Heen ¡V Lau Yiu Fai Chinese Festival Moon cakes |
$1488 |
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6th September, 2014. |
Meat with Seasonal Mushrooms and Autumn Dishes
THE STEAK HOUSE winebar + grill ¡V Nicola Canuti ¡P
Foie Gras Terrine
¡P
Steamed Foie Gras with Sangria Sauce and Mango Chutney ¡P
Duck a l'
Orange with Daikon Turnip and Figs |
$1888 |
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13th September, 2014. |
SPOON by Alain Ducasse ¡V Philippe Duc ¡P
Wild Mushroom
Crispy Tart ¡P
Challans Duckling
with Figs |
$1888 |
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20th September, 2014. |
SPOON by Alain Ducasse ¡V Jerome Husson ¡P
Macaroons, Madeleines and Almond Tuile |
$1888 |
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24th to 27th September, 2014. |
Maître Chocolatier Marijn Coertjens All About Chocolate ¦¶¥j¤O¤j¥þ |
$1280 |
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27th September, 2014. |
THE STEAK HOUSE winebar + grill ¡V Calvin
Choi ¡P
Beef Consommé
with Wild Mushrooms ¡P
Roasted Beef
Tenderloin with Duck Foie Gras |
$1888 |
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October |
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3rd ¡V 5th Octover,2014 |
Great Britain Grand Chapitre, Chaîne des
Rôtisseurs, York Tentative activity, Oriental Express Train |
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4th October, 2014. |
Halloween and the Game Season Yan Toh Heen ¡V Lau Yiu Fai ¡P
Baked Chicken
with Salt ¡P
Pan Fried
Chicken Wings with Mandarin Zest |
$1888 |
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11th October, 2014. |
SPOON by Alain Ducasse ¡V Cyril Dupuis ¡P
"Tatin" Pie, Pear Soufflé and Roasted Mango |
$1888 |
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18th October, 2014. |
SPOON by Alain Ducasse ¡V Philippe Duc ¡P
Hen Pheasant
and "Colvert" Duckling Pâté En Croûte ¡P
Venison Filet
"Rossini-style |
$1888 |
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22nd to 25th October, 2014. |
Patisserie by Ludovic Douteau Buffet and Desserts ºë¬ü²¢«~ |
$1280 |
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25th October, 2014. |
THE STEAK HOUSE winebar + grill ¡V Calvin
Choi ¡P
Warm Rabbit
Salad ¡P
Roasted
Venison |
$1888 |
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November |
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1st November, 2014. |
Signature Dishes from our Culinary Stars Yan Toh Heen ¡V Lau Yiu Fai ¡P
Baked Rice in
a Casserole |
$1888 |
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8th November, 2014. |
SPOON by Alain Ducasse ¡V Philippe Duc ¡P
Chestnut Soup
with Fennel ¡P
Dover Sole, Girolles, Shallots and Parsley |
$1888 |
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15th November, 2014. |
THE STEAK HOUSE winebar + grill ¡V Calvin
Choi ¡P
Crab Cakes
& Seared Scallops ¡P
US Ribeye |
$1888 |
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22nd November, 2014. |
SPOON by Alain Ducasse ¡V Cyril Dupuis ¡P
Raspberry
"White Dome", Sacher Cake ¡P
And Rum Cake
with Candied Fruit |
$1888 |
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29th November, 2014. |
NOBU InterContinental Hong Kong ¡V Oeyvind
Naesheim & Hideki Endo ¡P
Yellowtail
Jalapeno, New Style Sashimi, ¡P
Black Cod,
and Rock Shrimp tempura |
$1888 |
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December |
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6th December, 2014. |
SPOON by Alain Ducasse ¡V Cyril Dupuis ¡P
Gingerbread
House |
$1888 |
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13th December, 2014. |
Festive Dishes Mastering the techniques for
Festive Dishes SPOON by Alain Ducasse ¡V Philippe Duc ¡P
Scallop Salad
and Black Truffle ¡P
Beef
Wellington |
$1888 |
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20th December, 2014. |
NOBU InterContinental Hong Kong ¡V Oeyvind
Naesheim & Hideki Endo ¡P
Whole Roasted
Chicken with Japanese Condiments |
$1888 |
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20th December, 2014. |
THE STEAK HOUSE winebar + grill ¡V Nicola Canuti Family Class ¡P
Olive and
Bacon Cake ¡P
Risotto in
Squid Ink ¡P
Cup Cakes
with Christmas Decoration |
$1888 |
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2015 |
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October |
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2nd ¡V 4th October, 2015 |
Great Britain Grand Chapitre, Chaîne des
Rôtisseurs, Marlow on Thames, Great Britain |
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Past activities (in reverse order)
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Cost
per person |
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January |
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8th January, 2014. |
¡mGourmet¯S§ð¶¤¡n¡u¶³¨Ó°a¡v¡V Details Peter and Sandy joined. We met chefs of Gi
Kee, Hung¡¦s Delicacies and Tim Ho Wan |
$780 ($680 for members) |
8th to 11th January, 2014. |
Gaddi¡¦s by Rémi van Peteghem
Cooking with French Products ªk¦¡¯ÉµN·N Peter joined the class on Saturday |
$1280 |
21st January, 2014 |
Chef Enrique Olvera from Pujol Restaurant
in Mexico City Top 3rd restaurant in San Pellegrino¡¦s 50 Best Restaurants in Latin
America, Pujol ¡V Menu |
Around $3000 |
24th January, 2014 |
Dinner at Gi Kee
Seafood »Ë°O®üÂA¶º©± ¦n¦n¹, ¦n¶}¤ß, ³Ì¤j°ÝÃD¬O²´Áï¨{¯¶. ¤EÓµæ, ¥|Ó¤H. ¤j¼p©wÀ\³æ, ¤]¦³«Ü¦h¥æ¬y. ¤@©w encore. Debbie, Kimmey, Sandy and Peter joined |
~$330 |
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27th January, 2014 |
Sous Vide Class at Butcher¡¦s Club ¡V Rossane, her brother and Peter joined. |
$1500 |
February |
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$1888 |
15th February, 2014 |
Yan Toh Heen ¡V Lau Yiu Fai ¡P
XO Sauce ¡P
Stir Fried
King Prawns in XO Sauce |
$1888 |
18th Februry, 2014. |
Raclette Cheese Dinner, organized by Slow Food. |
$600 ($500 for members) |
22nd February,
2014 |
SPOON by Alain Ducasse ¡V Philippe Duc ¡P
Organic Egg,
riche-style Crayfish ¡P
Pan-seared Scallops, pumpkin and black truffle |
$1888 |
March |
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1st March, 2014 |
Best
Products of the Season NOBU InterContinental Hong Kong ¡V Oeyvind
Naesheim & Hideki Endo ¡P
New Style
Sashimi ¡P
Dry Miso
Sashimi ¡P
Tempura |
$1888 |
8th March, 2014 |
SPOON by Alain Ducasse ¡V Cyril Dupuis ¡P
Ispahan "Blanc
á manger" ¡P
Puff Pastry
and Chocolate Éclairs ¡P
Lemon
Meringue Pie |
$1888 |
12th to 15th March, 2014. |
Felix by Yoshiharu Kaji Cooking with Flowers and Herbs ªá¯ó¨ý¥þ |
$1280 |
15th March, 2014. |
Yan Toh Heen ¡V Lau Yiu Fai ¡P
Chilled Mango
Pudding ¡P
Chilled Mango
Cream with Sago and Pomelo |
$1888 |
22nd March, 2014. |
SPOON by Alain Ducasse ¡V Philippe Duc ¡P
Homemade Ink
Pasta, Squid and cedrat ¡P
Steamed Cod
Fillet, Caviar |
$1888 |
29th March, 2014. |
THE STEAK HOUSE winebar + grill ¡V Calvin
Choi ¡P
Blue Marlin Tartare with Avocado & Caviar ¡P
Slow Cooked
Welsh Rack of Lamb |
$1888 |
April |
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5th April, 2014. |
Easter Dishes SPOON by Alain Ducasse ¡V Philippe Duc ¡P
Green
Asparagus, Crayfish ¡P
Milk-fed
Lamb, sautéed green vegetables |
$1888 |
12th April., 2014. |
SPOON by Alain Ducasse ¡V Jerome Husson ¡P
Chocolate moulage ¡P
Chocolate
soufflé ¡P
Chocolate creme brulee |
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12th April, 2014. |
Family Class THE STEAK HOUSE winebar + grill ¡V Nicola Canuti ¡P
Egg dishes ¡P
Italian fresh
pasta ¡P
Cookies |
$1888 |
26th April, 2014. |
Yan Toh Heen ¡V Lau Yiu Fai ¡P
Steamed Prawn
Dumplings ¡P
Steamed Pork Dumpling
¡P
Crispy Spring
Rolls |
$1888 |
28th April, 2014 |
Knights of Alba dinner At this event, Peter was inducted as a member. |
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