On Thursday, July 3rd internationally acclaimed chef Alain Ducasse will be back at his 2-Michelin star SPOON restaurant at InterContinental Hong Kong.

For the occasion, SPOON Executive Chef Philippe Duc is preparing a 6-course Gala Dinner – specially priced at HK$1,588 per person, inclusive of a Champagne Reception with chef Ducasse at the SPOON Bar from 7:00pm-8:00pm.

The 6-course menu showcases SPOON's contemporary French cuisine inspired by Alain Ducasse, using his refined French culinary techniques and the freshest ingredients of the season.

Following the Champagne Reception with Alain Ducasse, guests will dine on:

> Chilled tomato soup, fresh almond-basil

> Wild red shrimp, delicate gelée

> Steamed cod fillet, local caviar

> Farmed veal, girolle mushrooms, romaine lettuce and new potatoes

> Fontainebleau fresh cream cheese and raspberries served in warm raspberry juice

> Dark chocolate-apricot composition

All prices are subject to 10% service charge.

For further information and reservations, please contact SPOON by Alain Ducasse at

Tel (852) 2313 2256 or e-mail: spoonbyalainducasse.hk@interconti.com

Please click here for the July 3rd SPOON Gala Menu for the “Dinner with Ducasse”.

For images of Mr. Ducasse and SPOON please click here.

About Alain Ducasse:

Alain Ducasse is one of the world's most decorated chefs. He is currently at the helm of three restaurants each awarded by three Michelin stars in Monaco, Paris and London. Known not only for his incomparable cuisine, Alain Ducasse has created innovative dining concepts reflecting international influences, and consequently has earned a reputation for phenomenal cuisine.

Alain Ducasse's recent projects include the opening of a second restaurant in London: RIVEA at the Bulgari Hotel and Residence in May 2014.

Mr. Ducasse currently has 23 restaurants internationally (with a total of 18 Michelin Stars.)  While Alain Ducasse is no longer in the kitchen on a daily basis, he is the driving inspiration providing the recipes, the atmosphere, the interior design, the tableware, the kitchen organization and managing the talent. “It is the executive chef who is responsible for making it perfect everyday,” says Alain Ducasse.

About Philippe Duc, Executive Chef, SPOON by Alain Ducasse

Philippe Duc has worked with the Alain Ducasse Entreprise for over fourteen years. He relocated to SPOON by Alain Ducasse as Executive Sous Chef in Fall 2008 and was promoted to Executive Chef in September 2009.

His first position was at the 3-star Michelin “Restaurant Alain Ducasse”, located at The Parc Hotel in Paris, where he worked for the first time with Alain Ducasse. In 2000 when the Chef moved his eponymous restaurant to the Plaza Athenée Hotel, Philippe followed, continuing to work his way up the culinary ranks in the Alain Ducasse Entreprise. 

In 2004, Philippe left the Alain Ducasse Entreprise to follow Chef Jean-Francois Piège to the acclaimed restaurant, Les Ambassadeurs in Paris's Hotel de Crillon. During his tenure at Le Crillon, the restaurant gained 2 Michelin stars in 2005. In 2007 he rejoined the ALAIN DUCASSE Entreprise to become Executive Chef at “SPOON des Iles” in Mauritius, prior to moving to Hong Kong in Fall 2008. Under his leadership, SPOON by Alain Ducasse was awarded its Michelin star in the 2011 Michelin Guide to Hong Kong & Macau and consequently 2 Michelin stars in the 2012, 2013 & 2014 Michelin Guides.

For a selection of images of InterContinental Hong Kong, please visit:

www.flickr.com/photos/InterContinentalHongKong/sets

For further press information, please contact:

Carole L Klein

Director of PR & Communications

InterContinental Hong Kong                                

Tel: (852) 2313 2335 / Fax : (852) 2721 5964       

E-mail: carole.klein@ihg.com