How quickly a decade has passed since the 2-Michelin star SPOON by Alain Ducasse first opened its doors in Fall 2003, setting a precedent for other celebrity chefs to open restaurants in the city! To mark the restaurant’s 10th anniversary, world renowned chef Alain Ducasse is returning to SPOON to host two Gala Anniversary Dinners on Friday, November 22nd & Saturday November 23rd.

 

Join Alain Ducasse for an exceptional 6-course "SPOON 10th Anniversary Gala Dinner" specially priced at HK$1,588 per person, inclusive of a Welcome Champagne Reception with Alain Ducasse in the SPOON Bar (from 7:00pm-8:00pm).

 

The special menu created by Alain Ducasse and his SPOON Executive Chef Philippe Duc  showcases the refined contemporary French cuisine and celebrated Alain Ducasse cooking techniques which personify the "SPOON Experience".

 

As per Philippe Duc, “We are featuring seasonal items such as White Alba Truffles, pumpkin and chestnuts, along with top quality Asian products including Marinated Sea Bass and Pan-seared Scallops. The main course is a Roasted Duckling served with tender legs and sweet and sour baby beetroot.”  

 

Guests will begin the evening with a glass or two of Alain Ducasse Champagne at the SPOON Bar with fellow gourmands and Mr. Ducasse.

 

The 10th Anniversary Gala Menu includes:

• Marinated sea bass, grenobloise-style condiment, mimosa garnish
• Delicate chicken consommé, chestnut and foie gras
• Pan-seared scallops, pumpkin and tartufi di Alba
• Roasted duckling, tender legs, sweet and sour baby beetroot
• Pineapple-raisin, coconut sorbet
• Chocolate-tangerine bliss

An optional wine pairing by SPOON Sommelier Mathieu Ginglardi is available for

an additional HK$888 per person inclusive of:

• Alsace Grand Cru Scholssberg - Riesling - Albert Mann 2011 France
• Meursault Le Tesson – Jean-Philippe Fichet 2008 Burgundy France
• Ch'teauneuf-du-Pape – Henri Bonneau 2006 Rhône Vallée France
• Dry Curacao, Ancienne Methode, Pierre Ferrand Cognac France

 

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 November 22 & 23 SPOON 10th Anniversary Menu.

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

 

10 Top Hong Kong Student Chefs To Win a “Day with Alain  Ducasse” on November 22nd

 

In Celebration of SPOON’s 10th Anniversary, 10 Hong Kong Student Chefs will have 

“A Day with Alain Ducasse” on November 22nd during which the world famous chef will  help to nurture the next generation of Hong Kong Chefs:

 

Alain Ducasse dedicates himself actively to the training of professionals through Ducasse Education. In fact, during his upcoming visit to Hong Kong to mark SPOON’s 10th Anniversary,

10 talented professional culinary school students (who will be selected during SPOON 10th Anniversary Open Culinary Contest” which in currently in progress) will have the opportunity for  “A Day with Alain Ducasse”.

 

On November 22nd, these Top 10 Student Chefs will work in the kitchen with the SPOON team, under the supervision of SPOON Executive Chef Philippe Duc and the watchful eye of Mr. Ducasse, to prepare an exclusive lunch for 10 top Hong Kong journalists. Following the media lunch, the student chefs will take part in a Q&A session with Mr. Ducasse, during which they will receive Mr. Ducasse’s insights and advice for the next generation of top chefs.

                                                           

About SPOON by Alain Ducasse:

With its contemporary French cuisine and stunning harbour views, the 2-Michelin star SPOON by Alain Ducasse is one of Hong Kong and Asia's most sought-after dining experiences.  SPOON showcases a seductive menu and wine list --- all with French nuances inspired by world famous chef Alain Ducasse.

 

Originally opened in October 2003, the restaurant underwent an “Evolution” in October 2009 with a subtle refurbishment, new menu and wine list --- all of which showcase Mr. Ducasse’s touch and French nuances revealed in its casual-chic ambiance with the exclusion of the formality sometimes associated with French cuisine.

 

As per Alain Ducasse, “My inexhaustible inspiration comes from the epoch. I love to observe how people are living and invent the food that corresponds….How to do it? By always reinventing the traditions”. The current incarnation of SPOON has evolved from this philosophy that a restaurant should reflect society and its perpetual evolution. The formal aspects of fine dining are eliminated, yet the refinement of the cuisine is ever present.

 

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.

One of Alain Ducasse’s recent projects was the opening in late 2012 of IDAM at the Museum of Islamic arts in Doha.

 

Mr. Ducasse currently has 23 restaurants internationally (with a total of 21 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 almost 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 with veteran Ducasse chef Jean-Francois Piège. In 2000 when Alain Ducasse moved his eponymous restaurant to the Plaza Athenée Hotel, Philippe followed, along with Executive Chef Piège. 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 first star in the 2011 Michelin Guide to Hong Kong & Macau and 2 Michelin stars in the both the 2012 & 2013 Michelin Guide.

 

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

www.flickr.com/photos/InterContinentalHongKong

 

For more information on the “Top 10 Student Chef “Day with Alain Ducasse” on

November 22nd and for Interview Requests with Alain Ducasse

and 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