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Dinner of my new club Disciples d’Escoffier at the stunning W hotel Shanghai: Ch…

Dinner of my new club Disciples d’Escoffier at the stunning W hotel Shanghai: Chef Gomez created a whirlwind of flavours and colours, supported by a bold wine pairing.
Grilled octopus with honey melon and basil gaspacho, red pepper espuma, paired with a watermelon frozé cocktail. Hot duck foie grad, warm rhubarb and strawberry salad, old balsamic, paired with a phen mulberry wine from Taiwan…
That was a true Epicurean dinner.

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