As one of the 25th anniversary fundraising events, the Hong Kong University Museum Society is pleased to present two culinary evenings of 'Les Plaisirs de Monsieur Paul Bocuse'.
Members can experience a first-hand voyage to discover the sophisticated cuisine of France's most renowned chef – Mr. Paul Bocuse. One of the fathers of 'nouvelle cuisine', the legendary Paul Bocuse has had 3 Michelin stars for over 45 years, an achievement unparalleled by any chef for such a long and consecutive span of time. In 2011, he was deemed the 'Chef of the Century'.
Organized with Heather & March in partnership with Institut Paul Bocuse, this program will be taught by the institute's top team headed by Executive Chef Federico Duarte. Wendy Siu, President of Heather & March will welcome members and share a few words on the unique plates specially provided for the program to demonstrate plate presentation and garnishing. After the hands-on cooking class, participants will savour a full-course dinner with wine and champagne pairing. Donned with aprons and chef hats, members will not only leave with delicious new recipes and enhanced culinary skills but also with an official cooking certificate signed by Mr. Paul Bocuse himself.
This program will be held in a brand new private venue in Causeway Bay. The HKU Museum Society will be the first group to hold a cooking program in this exclusive 10,000 sq. ft. facility with fully equipped cooking stations, state-of-the-art kitchen appliances, and beautiful dining and lounge areas.
Please see attachment for details and enrolment.