Les Disciples d'Escoffier Chine

Photos

To share with you, below the link of our “chapter Dinner 2009”

Les Escoffier

La Délégation de Hong-Kong a été lancée.

Pour tout savoir : clic ici

Chapter March 13

Dear Friends,

The widely anticipated dinner of the year is here again!

This time, Delegation Escoffier Greater China extends the invitation not just to Escoffier members but to all chefs, gourmands and anyone with a taste for the finer things in life. You will have the once in a lifetime opportunity to savour the creations of four French Master Chefs in one evening. It's certainly an experience not to be missed!

Seats to the Chapter Dinner on March 13 at Park Hyatt are filling up fast, so if you haven't already made your reservation, now's the time.

The dinner is open to all.
Meanwhile, those who have already made a reservation can whet your appetite with the delectable menu below. See you soon!

GALA DINNER MENU

==========

Cocktail
Champagne AOC Jean-Yves de Carlini Grand Cru Cuvee Reserve - Blanc

==========

Mise en Bouche
Croustillant d’asperges sauce XO, Saumon et Cauliflower Tataki, Barbagiuan
Crisp Asparagus with XO sauce, Salmon tataki with cauliflower, Barbagiuan
By Master Chef Christophe Megel
Entre-Deux-Mers AOC Chateau Gaury Balette - Blanc 2007
=========

Marbré de foie gras au chocolat mi-amer brioche au beurre demi-sel
Marbled Goose liver and bitter chocolate, salted butter Brioche
By Master Chef Robert Fontana
Côtes de Gascogne Domaine d' Arton Les Deux Cèdres Moelleux - Blanc 2004

=========

Langouste en bouillon à la Vanille et acidulée de pommes
Lobster in iodized bouillon infused with Bourbon Vanilla Sour and saccharine Granny smith
By Master Chef Didier Corlou
Petit Chablis AOC Domaine Ellevin - Blanc 2004

========

Boeuf de race du Japon cuit en deux facons, coquillages du moment et légumes en tempura
Duet of cooking Wagyu beef, seasonal seashell and vegetable tempura
By Master Chef Dominique Corby

========

Fromage Frais aux épices du Vietnam, Compotée de Fraises
Fromage Fraissa with light Vietnamese spices, Casserole of Strawberry
By Master Chef Didier Corlou

===========

Croquant de chocolat aux noisettes
Chocolate hazelnut Crunch
By Pastry Chef Ilhame Guerrah

=============

Pâte de fruit et macarons
Pate de Fruits Cranberry Morello and Green tea Macaroon
By Pastry Chef Ilhame Guerrah

Delegation Escoffier Greater China
2009 Grand Chapter Dinner
13 March 2009 (Friday), 7pm
The Dining Room, 93rd floor, Park Hyatt, Shanghai
1,458RMB (non member);
1,200RMB ( epicurean member )
900RMB (Escoffier member)
Dress code: Black tie & gala dress
For reservations, please call Angela at 1522 110 5726
or email info@disciples-escoffier-china.org or galadinner@disciples-escoffier-china.org

Bank transfer info
Chinese currency

Beneficiary Bank name: Agricultural Bank of China
Beneficiary Bank address:Putuo Branch
Beneficiary Account name:Wang Yu Xing
Account number: 03339300040021775

US$, HK$, €, ?Currency
Beneficiary Bank name:H.S.B.C Hong-Kong
Beneficiary Bank address:1 Queens road Central, HK
Beneficiary Account name:Disciples Escoffier International, Greater China
Account number:491-807772-838
Swift Code: HSBCHKHHKH
Bank Code: 004

Robert Fontana

Epicurean dinner Ocotber 2009

Fellow Epicureans

French Twist at Leornado

We hope you had a good national day break! At this month’s Epicurean Dinner, you will indulge in one of the finest ingredients in the world of gastronomy – foie gras.Foie gras was discovered 5,000 years ago as wild geese migrated for the winter from Scandinavia to the marshes of the Nile Delta. Amazed by the size and taste of the liver of the geese, the Egyptians learned that these animals produced foie gras by stocking fat in their liver, giving them the necessary fuel for their long flight. This is how the secret of foie gras came to be known.The Rougié Duck Foie Gras knows how to seduce amateurs and lovers of niceties, delicacy and creaminess. The upcoming dinner at Hilton Hotel will showcase this luxurious delicacy and other delightfully French dishes. The dinner, French Twist, will be hosted by Emmanuel Souliere, Executive Chef and Vice Chairman of Disciples Escoffier Greater China Delegation. He and his team promise a sensational treat for the most discerning of palates.

Don’t miss this dinner on 31 October at Leonardo, Hilton Hotel Shanghai. The evening’s menu will feature.See you there!Disciples d’Escoffier Delegation Greater China

When: 31 October, 2008 (Friday), 7.30 to 9.30pm

Where:Leonardo restaurant, Hilton Shanghai, 250 Hua Shan Road

Price (wine included):RMB400 (member), RMB450 (non member)

Reservation/Enquiry: Ms Rose Cui:6248 7777 ext. 1140 , e-mail: rose.cui@hilton.com

Consommé Chartreuse,

Foie En Cocotte au Truffe et Madère

Servit sur un Risotto au Champagne

Fraise Melba

Southern ComfortsAt September’s Epicurean Dinner, Southern Comforts, guests were treated to a threecoursedinner by a Michelin star chef. Michael Wendling from Southern France impressedall with the evening’s creations: “Opera” Goose Liver Terrine Marinated with Lime ZestTopped with Strawberries Compote, Roasted Black Cod Served with Pink Curve Potato,“Fines Herbes” and Lobster Vinaigrette, and Armagnac and Prune Cake Glazed withBlack Chocolate. We hope you enjoyed the dinner which would not have been a successwithout the support of kind sponsors and the staff and management of Royal Le Meridian.It’s not every day that you get fed by a Michelin star chef – these guests were clearly impressed!

PROGRAMME 2008-2009

Do you know who is Escoffier ?
He was the founder of the kitchen rules we use every day!!

Dear Epicureans,

By supporting our project, you would not only be showing support of Gastronomy interest, but Youth chefs -based learning. Disciples Escoffier is one of the largest and renowned chef associations over the world, and the only one officially installed in China, achieving national and international recognition for their effort in raising knowledge training development. Disciples Escoffier is currently in the process of building its 2008-2009 program.

Our Perspectives

Promoting training, friendly relationship as well as creating a positive learning atmosphere for chefs is the most important goal of Disciples Escoffier.

To do this, we believe in our program representing chefs and sponsors with pride at 2008-2009 programs is healthy way to constantly push our thinking forward. Disciples Escoffier also constantly strives to share its work via our platform to inform the F&B public about our progress and about new technologies and products available to China.One thing that is clear is that we have a responsibility to make sure future generations will be well trained and adapted to the evolution of our profession.

Besides our own, present-day actions, another thing we can do is educate young people. 2008-2009 programs delivers countless presentations to young people to make them aware of our cause. The effect of this is two-fold. Firstly, our audience learns about food industry. More importantly however, they are made aware that they have a choice to choose more high level product and equipment. Disciples Escoffier is confident that, along with our network, our corporate and the F&B, we can work to ensure that the world is bright and healthy for countless generations to come.

Your roles

As with any non-profit project, sponsors play a huge role in what we do. Without the generosity of people and companies in the surrounding area, and even national corporations, we would not be able to build and race our cars.

By helping us achieve our goal, you are supporting independent learning, innovation, and dedication. All of our members who have graduated have gone on to become valued employees and contributors to society, and it is you that makes this happen!
This is an amazing opportunity for your company to be recognized for helping youth chefs to move education on the future and into the present! Join our team and help us develop DisciplesEscoffier

We are certain that you will see the many ways in which the strength of our organization aligns with the strength of yours, and I hope to see you join our list of high profile members!

fontanafinecuisine@gmail.com

CHEF REGISTRATION FORM ENGLISH VERSION

Auguste Escoffier never ceased writing culinary books until his death in Monte Carlo in 1935. Due to the gratitude and unforgettable memory of Auguste Escoffier, people including his best friends and colleagues in London and Paris, created Auguste Escoffier Foundation. The culinary art museum was established in his honor in 1959 in the house where Auguste Escoffier was born.

Auguste Escoffier’s Great ContributionsEscoffier has a constant concern for the revolutionary changes in the cookery art and people’s food habits, and never ceased to make generous contributions to his gastronomic philosophy of refined simplicity in dining. He eliminated flour from sauce and invented new meat stocks and glazes. He instigated the organization of professional kitchen brigades & divided the staff into different sections of chefs; His talent was also recognized as a writer, his great articles and books have since become classics. Escoffier remains today the first and foremost theoretician of modern cookery.Ordre International des Disciples d’Auguste EscoffierCreated in the 1960s in Villeneuve Loubet, the birthplace of Auguste Escoffier, l’Ordre International des Disciples d’Auguste Escoffier is one of the most important international gastronomical associations of the world. Nowadays it has representative offices in Italy, Germany, Switzerland, Benelux, Mexico, Japan, the United States and Canada, with nearly 2,000 members in France and over 20,000 in other countries. Jean Claude Guillon and Masterly Council are in charge of the running and operation of the whole association.Ordre International des Disciples d’Auguste Escoffier is contributed to provide opportunities for its members’ delight and edification, to further develop the professional training of chefs, and also to generate gains in the perfection of the art of fine dining.As a major association in the culinary world, O.I.D.A.E has now brought its step into the most populated country: China. A brilliant and respectable western cuisine chef, Robert Fontana, was appointed chairman of Escoffier China Delegation. Before entering the association, each member should have a serious and comprehensive certification based on the professional experience as well as culinary skills. Therefore, the China Delegation is composed of professional chefs with great reputation.

Professional Chef membership (Red ribb on) “Disciples d’Auguste Escoffier”

Benefits of Professional Chefs Membership

- Diploma of certification,

- Red ribbon,- Chef jacket with O.I.D.A.E delegation china logos,

- Discount on the “guide culinaire” French Version of A.Escoffier,

-Year Chapter dinner Gala Diner at Escoffier discount price

-Chefs Picture and Menu of chapter,

- Listed at our National Chefs Registry,

- Culinary Excellence through exchange of knowledge amongst you

r contemporaries,

- Networking with worldwide colleagues of Ordre International des Disciples d’Auguste Escoffier,

- Private access to website reserved to chefs:

SeniorIndividual membership

for professionals whose primary business activity is culinary related, rank over sous-chef.

JuniorIndividual membership

for professionals whose primary business activity is culinary related from commis to chef de partie.

Active Chefs member (red ribbon) “Disciples d’Auguste Escoffier”- Senior (Sous-chef to Executive chef)Chef directing a kitchen, an establishment such as Restaurant or an Hotel, with a cooking diploma and must show, regarding his professional career, his implication of development of the French or international cuisine.- Junior (Commis to Chef de partie)Chef active in an establishment such as a Restaurant or an Hotel and must show his interest in the French or international cuisine. Can only be named if sponsored by his/her chef (member of the O.I.D.A.E, red ribbon)

Acquisition of the membership

In order to become an active member of the association, one must:1°) Be major and enjoy all civil rights;2°) Be domiciled and/or be able to exercise one’s professional activity in one of the departments of China. Constituting the Region;3°) Adhere with the present statutes and with the disposals of the rules of procedure;4°) To hold interest with the gastronomy, hotel and tourism industry;5°) To engage oneself to the realization of the objectives pursued by the Association and to not use the membership for personal or lucrative ends;6°) Formulate by written means an application for admission, signed by the applicant and followed by the signature of two sponsors, founding membersand/or active members of the Association;7°) Be authorized by the Mother Association, represented by its Board of Governors, in which the decision in the matter is discretional and not prompted.

Lost of the membership

The association membership can be lost by:1°) The notified resignation by a registered letter with acknowledged receipt or by a letter given directly to the association’s president;2°) The death of actual members;3°) The disablement, for whatever reason, of the corporate body, or of its declaration in a condition of rectification or judicial liquidation;4°) The pronounced exclusion by the International Order of Disciples of Auguste Escoffier`s board members, Mother Association, or by the association’s Administrative Council, for serious intentions such that the offences to the present statutes or the association’s rules of procedure, or, by not paying annual fees, the concerned party having beforehand been invited to offer his or her means of defence.

Business Address
Company
Position
Department
Business Address				Tel.:
				Tel. direct:
				Fax.:
City				Fax. direct:
Zip (Post Code)				E-mail
Country				Pager
Documents to provide		ID Picture Resume Name card Portrait with chef uniform and hat
Membership Category
¥ 1750	¥ 1000 introduction fees/ ¥ 750 year fees		Senior
¥ 1500	¥ 750 introduction fees/ ¥ 750 year fees		Junior
Rates Expire 12/31/2008
Introducer Contacts – Tel / E-Mail
Introducer N1
Introducer N2
Je soussigné, certifie sur l’honneur l’exactitude des renseignements donnés, déclare adhérer pleinement et sans réserve aux statuts et règlements internationaux des disciples d’Escoffier et m’engage à en respecter la lettre et l’esprit.I, the undersigned assure on my word of honour, that the information provided are correct; I declare that I will adhere fully and without any reservations to the International By-Laws and regulations of the disciples d’ Escoffier and undertake them in letter and spirit. Signature: Date:

EPICUREAN REGISTRATION FORM 2008-2009

Auguste Escoffier was born in Villeneuve - Loubet, a small Provencal village near Nice, on October 28, 1846. He died in Monte Carlo on February 12, 1935, at the age of 89. During his entire life he had a prestigious career, first as a chef, then as Director of the restaurants of eminent hotels, as a writer and simply as a “very noble man,” in the 18^th century sense of the world.The Chef of Kings and the King of ChefsAuguste Escoffier’s cookery career began at 13 when he worked as a kitchen apprentice at his uncle's restaurant in Nice. He learned not only how to cook but also all the other services, including buying for the restaurant and serving at table. In 1865, he left Nice and went to Paris, there he worked in various departments of the kitchens in the famous Parisian Restaurant Le Petit Moulin Rouge. After the war, he returned and served as chef de cuisine from 1873 to 1878. At this prestigious restaurant, he met and catered to many famous personalities of the time, including Sarah Bernhardt, Juliette Adam, and Gustave Doré. In August of 1878, he married Delphine Daffis, the daughter of a prominent editor.Until 1884, Escoffier had established his reputation both as cook and as writer in the culinary world, in the same year he joined the Grand Hotel in Monte-Carlo as Chef de cuisine, at the invitation of César Ritz, the manager, and Mrs. Jungbluth, the owner. This is the beginning of a longstanding and mutually fruitful collaboration between the two men that would lead to an era of luxury hotels.From 1890 to 1920, Escoffier took over the management of the kitchen in many luxurious & prestigious hotels like The Savoy Hotel and The Carlton Hotel in London and Ritz Hotel in Paris. For almost thirty years, he served the most famous people of the world and created his own dishes which became renowned till this time.After he left London in 1920, Escoffier returned to Monte Carlo and undertook a very active retirement. On March 22, 1928, he was awarded the highest French honor of Officier de la Légion d’Honneur at the Palais d’Orsay in Paris, and became the first chef to ever have received this distinction.Auguste Escoffier never ceased writing culinary books until his death in Monte Carlo in 1935. Due to the gratitude and unforgettable memory of Auguste Escoffier, people including his best friends and colleagues in London and Paris, created Auguste Escoffier Foundation. The culinary art museum was established in his honor in 1959 in the house where Auguste Escoffier was born. Auguste Escoffier’s Great ContributionsEscoffier has a constant concern for the revolutionary changes in the cookery art and people’s food habits, and never ceased to make generous contributions to his gastronomic philosophy of refined simplicity in dining. He eliminated flour from sauce and invented new meat stocks and glazes. He instigated the organization of professional kitchen brigades & divided the staff into different sections of chefs; His talent was also recognized as a writer, his great articles and books have since become classics. Escoffier remains today the first and foremost theoretician of modern cookery.Ordre International des Disciples d’Auguste EscoffierCreated in the 1960s in Villeneuve Loubet, the birthplace of Auguste Escoffier, l’Ordre International des Disciples d’Auguste Escoffier is one of the most important international gastronomical associations of the world. Nowadays it has representative offices in Italy, Germany, Switzerland, Benelux, Mexico, Japan, the United States and Canada, with nearly 2,000 members in France and over 20,000 in other countries. Masterly Council are in charge of the running and operation of the whole association.Ordre International des Disciples d’Auguste Escoffier is contributed to provide opportunities for its members’ delight and edification, to further develop the professional training of chefs, and also to generate gains in the perfection of the art of fine dining.As a major association in the culinary world, O.I.D.A.E has now brought its step into the most populated country: China. A brilliant and respectable western cuisine chef, Robert Fontana, was appointed chairman of Escoffier China Delegation. Before entering the association, each member should have a serious and comprehensive certification based on the professional experience as well as culinary skills. Therefore, the China Delegation is composed of professional chefs with great reputation.

- Benefits of Epicurean Membership

%u25C6Diploma of certification,

%u25C6Blue ribbon,

%u25C6Networking Opportunities with food, beverage, and hospitality professionals worldwide

%u25C6Alphabetical listing in the Membership Directory

%u25C6Access to the Members Only area of Web

%u25C6Year Gala Diner

CHEF REGISTRATION FORM 2008-2009 (CHINESE）

奥古斯特·埃科菲（Auguste Escoffier）于1846年10月28日出生于法国尼斯附近的一个名为维尔纽夫-鲁贝特（Villeneuve-Loubet）的小村庄，1935年2月12日卒于蒙特卡洛，享年89岁。他在一生中曾经先后是著名厨师、最杰出酒店的负责人，并且曾经出版过多部作品，被誉为符合18世纪世界理念的“非常高贵的人士”。 国王的厨师和厨师的国王奥古斯特·埃科菲（Auguste Escoffier）的烹饪生涯始于13岁，在尼斯自己的叔叔开办的一家餐厅内做学徒期间，他不仅学到了烹饪技巧，还掌握了很多餐厅服务知识，包括采购和餐桌服务。1865年，他离开尼斯前往巴黎，在巴黎著名的小红磨房餐厅（Petit Moulin Rouge）厨房内的多个部门工作过。战争结束后，他在1873年到1878年间继续在此从事厨师工作。在这家著名的餐厅中，他得以和很多当时的各界名流接触并为之服务，其中包括Sarah Bernhardt、Juliette Adam和Gustave Doré。1878年8月，他与一位杰出出版商之女Delphine Daffis结为伉俪。1884起，埃科菲作为厨师和作家的声望在餐饮业竖立起来，同年，在蒙特卡洛大饭店（the Grand Hotel in Monte-Carlo）经理恺撒·丽兹（César Ritz）和饭店所有者Jungbluth女士的邀请之下，他来到这家饭店出任厨师长。这是埃科菲与丽兹两人长期稳固合作的开始，为后来开启豪华酒店时代奠定了坚实的基础。从1890年到1920年，埃科菲掌管着一系列豪华和著名酒店的厨房，比如伦敦的Savoy Hotel、Carlton Hotel和巴黎的Ritz Hotel。在将近30年中，他为世界上最著名的人物提供美食烹饪服务，并且创制了至今令他名垂史册的一些菜肴。他于1920年离开伦敦，回到蒙特卡洛开始自己内容丰富多彩的退休生活。1928年3月22日，他在巴黎奥赛宫（Palais d’Orsay）被授予法国最高荣誉骑士勋章，成为第一位获此殊荣的厨师。直至1935年在蒙特卡洛逝世前，奥古斯特·埃科菲一直笔耕不辍地撰写烹饪书籍。出于对他的敬仰和怀念，他在伦敦和巴黎的生前好友和同事创立了奥古斯特·埃科菲基金会（Auguste Escoffier Foundation）。1959年，在他出生的房子内还设立了厨艺博物馆。奥古斯特·埃科菲的重要贡献埃科菲始终关心厨艺的变革和人们饮食习惯的演变，并且不断完善和发展自己精致简约的厨艺理念。他不再在少司中添加面粉，发明了新的肉类原汁和冻胶层。他促进了专业厨师队伍的建设并且将厨师划分为不同的专业领域；他还是公认的天才作家，出自他笔下的文章和书籍甫一出版即成为经典。埃科菲至今仍然被誉为最杰出和最重要的现代厨艺理论家之一。埃科菲国际厨师协会（Ordre International des Disciples d’Auguste Escoffier）埃科菲国际厨师协会于20世纪60年代成立于奥古斯特·埃科菲（Auguste Escoffier）的出生地维尔纽夫-鲁贝特（Villeneuve Loubet），是全球最重要的美食烹饪协会组织之一。如今它在意大利、德国、瑞士、荷（兰）比（利时）卢（森堡）地区、墨西哥、日本、美国和加拿大设有代表机构，在法国拥有将近2000名会员，在世界其他国家拥有超过20000名会员。Jean Claude Guillon和协会理事会负责整个协会的运作。埃科菲国际厨师协会（Ordre International des Disciples d’Auguste Escoffier）致力于让成员们获得愉快的经历和埃科菲先生美食精神的熏陶，为厨师提供更为专业的训练，为创造完美餐饮艺术添上更加瑰丽的色彩。作为世界美食烹饪界的主要协会，埃科菲国际厨师协会如今走进世界上人口最多的国家――中国。Robert Fontana 先生，一位睿智和令人尊敬的西餐总厨，被任命为埃科菲国际厨师协会中国分会主席。在加入协会之前, 每一位会员都必须通过关于专业经验以及烹饪技巧的全面考核。因此，中国分会的成员均为著名的西餐总厨。 专业厨师会员资格（红带）“Auguste Escoffier传人”专业厨师会员的权益- 获得证书，- 红带，- 带有埃科菲国际厨师协会中国分会代表团标志的厨师工作服装，- 折扣购买August Escoffier所著的《烹饪指南》法文版，- 参加埃科菲年会晚宴享受埃科菲折扣价格，- 获得年度晚宴主厨与新会员的合影和由该主厨签字的晚宴菜单，- 记入我们的国家厨师记录册，- 通过与同行交流专业知识增进厨艺水平- 加入埃科菲国际厨师协会的世界同行网络- 可进入厨师专用网站高级会员专业厨师个人会员，主要工作与烹饪有关，等级高于副厨师长（sous-chef）。初级会员专业厨师个人会员，主要工作与烹饪有关，等级从初级厨师到厨房总管（chef de party）

专业厨师会员 (红带) “Disciples d’Auguste Escoffier（奥古斯特·埃科菲门人）”- 高级会员 (副厨师长到行政总厨)管理厨房、餐厅或酒店的厨师，获得烹饪专业文凭，并且必须在职业生活中具备对发展法国或国际厨艺的热情。 - 初级会员 (初级厨师到厨房总管（Chef de party）)在餐厅或酒店内工作的专业厨师，对法国或国际厨艺具有兴趣。必须获得其厨师长的推荐（该厨师长需为埃科菲国际厨师协会会员，红带）获得会员资格获得会员资格者必须符合以下条件:1°) 具有完全民事行为能力和民事权利能力;2°) 居住于和/或能够在中国的一个省、自治区、直辖市、特别行政区从事职业活动。3°) 遵守协会章程和议事规则;4°) 对于美食烹饪、酒店业、旅游业抱有兴趣;5°) 愿意为实现协会的目标做出贡献，并且承诺不使用会员身份牟取个人利益和赢利性利益；6°) 以书面形式提出入会申请，由申请者本人和两名介绍人、创始会员和/或专业厨师会员签字，7°) 获得由董事会所代表的埃科菲国际厨师协会的批准，相关决定的做出是自由和非即时的。失去会员资格下列情况可导致失去会员资格：1°) 以带有回执的挂号信形式发出辞去会员资格的函件或者直接交给协会主席的此类函件；2°) 会员去世;3°) 协会法人团体出于种种原因失去资格或者宣布整顿或司法清算;4°) 埃科菲国际厨师协会董事会成员、埃科菲国际厨师协会或行政理事会出于下列严重原因而宣布除名： 违反协会章程或议事规则、未缴纳年费等。事前，当事人会有机会为自己进行申辩。

职业信息
公司名称
职务
部门
工作地址		电话
		直线电话
		传真
城市		直线传真
邮政编码		电子邮件
国家		移动电话
介绍人联系方式－电话/电子邮件
介绍人之一
介绍人之二
会员类别
¥ 1750	¥ 1000 注册费, ¥ 750 年费

SEPTEMBER EPICUREAN DINNER

Fellow Epicureans,

WELCOME BACK from your summer break! However far away you managed to get from work, we hope you’ve returned from your vacation recharged and raring to go.

With some familiar faces amongst us gone and a few fresh faces in Shanghai’s F&B scene, the next Escoffier Epicurean Dinner offers a good opportunity to get to know fellow epicureans as you exchange holiday tales over excellent food.

The dinner will be hosted by Michael Wendling, Chef de Cuisine of Royal Le Meridien Shanghai. Guests will travel back to South France with this 2 star Michelin chef as he weaves his contemporary and creative magic into fresh seasonal produce.
A master student of 3 star Michelin Chef Georges Blanc, Michael held a key position in the award-winning 3 star Michelin restaurant Georges Blanc for four years.

Savour his Southern Comforts at Allure, Royal Le Meridien Shanghai on 20 September. The menu will feature

TRADIONAL "oPERA" GOOSE LIVER TERRINE MARINATED

WITH LIME ZEST TOPPED WITH STRAWBERRY COMPOTE

OVEN ROASTED BLACK COD SERVED WITH PINK CURVE POTATO, "FINES HERBES" AND LOBSTER VINAIGRETTE

ARMAGNAC AND PRUNE CAKE GLAZED WITH BLACK CHOCOLATE

When: Saturday20 September, 2008, 8pm (cocktail starts at 7pm)

Where: Allure, Royal Le Meridien Shanghai, Lobby Level, 789 Nanjing Road East, Shanghai

Price(cocktail and wine included): RMB400 (Escoffier member)--RMB450 (non-Escoffier member) for dinner

Reservation/Enquiry: Contact Fanny Cervera by phone: 331 8999 ext. 7022,

email: fanny.cervera@lemeridien.com

NON-ESCOFFIER MEMBERS, PLEASE NOTE: For payment by credit card, please credit RMB400 to the hotel, and make a cash payment of RMB50 to Escoffier. Thank you!

NEXT EPICURIEN DINNER IN HILTON ON THE 25TH MAY

Fellow Epicureans,
AS WE BASK IN the lovely Spring weather, it’s time to savour the lighter,more delicate offerings of the season. So, we proudly present the nextEpicurean Dinner: The Vegetable King, featuring white asparagus and theexquisite morel mushroom, prized by gourmet enthusiasts.Known for its health-promoting properties, asparagus contains zerofat, almost no cholesterol and is low in sodium, making it perfect for dietwatchers. Also an excellent source of potassium, fi bre and vitamins B6, Aand C, it complements seafood and meat dishes alike. Springtime is alsowhen mushrooms thrive, bringing hunters much delight as they search forthe highly-prized morel mushroom. Their reward is what some describe asdivine - a delightfully nutty, meaty taste in every bite.This month, Disciple Emmanuel Souliere presents a delectable menu using these ingredients. Attend it and see for yourself why they are called the King of Vegetables

don’t miss the next epicurean dinner:

the vegetable king

when: 25 May 2008( sunday)7.30

Where :Leonardo Restaurant, Hilton shanghai, 250 hua shan road,

Price: rmb250 (escoffier member), rmb350( non escoffier member),

Reservation: Contact Emmanuel Souliere at 62480000,

email: emannuel.souliere@hilton.com