Michelin has announced the next round of its Michelin Guide Hong Kong Macau Dining Series International Chef Showcase. Following the same Four-hands collaboration format with some of the world’s finest Chefs, this round of International Chef Showcase will feature French Chef Fabrice Vulin from two Michelin-starred The Tasting Room and Roberto Cerea, from the three Michelin-starred Da Vittorio in Bergamo (Italy).
Representing their respective restaurants, Chef Vulin (Tasting Room) and Roberto Cerea (Da Vittorio) will work together in creative harmony to present a special nine-course dinner tasting menu for discerning guests, paired with excellent wines handpicked by Robert Parker Wine Advocate. Their exquisite joint menu will only be showcased at The Tasting Room in the City of Dreams integrated resort.
The Tasting Room was elevated to two Michelin stars in the MICHELIN Guide Hong Kong Macau 2016, and has maintained its star rating for 2017-18. The Tasting Room presents classic French cuisine prepared by Executive Chef Fabrice Vulin using the most exquisite and the season’s most delicious ingredients from around the world.
Fabrice Vulin is renowned for his classic yet contemporary take on French fine dining. Chef Fabrice has honed his craft in some of the world’s most famed kitchens, from France, Switzerland, and Morocco to Hong Kong and Macau.
Chef Roberto Cerea works alongside his elder brother, Enrico, who possesses the same affliction: a passion for good food. He spent a valuable period of his life honing his knowledge through study and vigorous practice, taking part in workshops to perfect his technique and skills. His passion for “first courses” has led to a succession of mouth-watering recipes, whose roots are based in the finest traditions of Mediterranean cuisine.
The special collaboration dinner menu between The Tasting Room and Da Vittorio will include the following by Roberto Cerea: foie gras cherry, confit cod fish, tripe ragu and smoked potato foam, risotto chestnut and crispy pork belly with moscato di scanzo wine reduction, midori avocado and yogurt and cannoncini and gioconda live.
The Tasting Room’s chef will take to the table some other delicacies, including poached Brittany lobster watermelon and yuzu vinaigrette, slow-cooked Brittany sea bass, shellfish and champagne sauce, beef tenderloin by Alexandre Polmard with vegetables of the pot au feu and double beef consomme, and lemon tart. The tasting menu can include a wine pairing with wines from France, Portugal and Italy.
When: 6:30pm, Friday and Saturday, November 9 and 10, 2018
How much: MOP $1,888, wine pairing available at additional MOP $800