one of his books - something to do with the starch content and the repeated deep frying created this interesting phenomena, turning a flat slice of potato into a puff.
Thanks chefs and the Caprice team for this nice cooking experience, and I promise I will show you what I have learned one day - just give me a few more months to practice, and you can hold me true to this.
More pictures on Flickr: https://www.flickr.com/photos/g4gary/albums/72157660268455814
When? December 19 2015
Where? Caprice, Four Seasons Hong Kong, 8 Finance Street, Central, Hong Kong
Menu Highlights? Braised Wild Boar Parmentier, Celery Root
Champagne Diebolt-Vallois Blanc de Blancs Prestige Brut NV (magnum)
M. Chapoutier Côtes-du-Rhône Belleruche 2014