These days with no less than hundreds of chefs around the world self-proclaiming to be Ferran Adria's disciple in an almost religious manner, Chef Alain was one of the few that truly fit that description, working under him at the el Bulli restaurant and later on at their laboratory for more than a decade. He's no stranger to Asia or Hong Kong actually, overseeing the opening phases of the hugely successful pair of Catalunya restaurants in Singapore and Hong Kong, and this time, he's touring around Asia with whistle stops at several Ritz Carlton properties in the region.
|Chef Alain Devahive Tolosa and the Spherical Olives|
|Peanuts in crystallized honey|
|Iberico ham croquette|
|Mollete bun with Hare Royale|
|Avocado and king crab wrap with caviar|
|Mediterranean red prawn carpaccio|
|Crispy suckling pig belly with scallop and artichoke|
|Kumquart crystals, miso and bitter almonds|
This is probably the first time I was formally introduced to Chef Alain Devahive Tolosa - can't remember whether I met him in person previously at Catalunya Hong Kong at my first visit there - and my first impression was he's so fit and smart in his pearl white chef outfit. There's always the old sayings of never trusting a skinny chef, but in Chef Alain, I am happy to call this an exception.
Dinner courtesy of The Ritz Carlton Hong Kong.
When? February 26 2015
Where? OZONE, The Ritz Carlton Hong Kong, 118th Floor, International Commerce Centre, West Kowloon, Hong Kong.
Menu Highlights? Avocado and King Crab Wrap with Caviar, Mediterranean Red Prawn Carpaccio
2009 Pares Balta Blanca Cuisine Cava
2012 Belondrade y Lurton D.O. Rueda
2012 Vizcarra Ramos Venta las Vacas D.O. Ribera del Duero