vinmuitk

La Bijouterie

Dates: 10-14 January 2018

Location: 158A Connaught Road West, Shop 3, Sai Ying Pun

Tickets: $980 (8 course tasting menu)

             $300 (wine pairing)

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Test Kitchen starts 2018 with an incredible trio of chefs from Lyon’s La Bijouterie restaurant who between them have some of the most impressive culinary resumes to grace our Sai Ying Pun home.

 Photo by @nicolasvillion

Although still young, Chef & Manager Arnaud Laverdin, Chef Thomas Pezeril and Chef Pâtissier Remy Havetz have worked for years in legendary kitchens including the three Michelin-starred Alain Ducasse at The Dorchester, Anne-Sophie Pic’s three-starred restaurant in Valence and at the two-starred Helene Darroze at The Connaught.

Photo by @nicolasvillion

Chef Arnaud Laverdin explains, “At La Bijouterie we wake up each morning more adventurous and inspired than the day before, we work every day with a lot of love, daring and commitment and we can’t wait to take this approach to the incredible city of Hong Kong. Our cuisine is above all the legacy of our experiences of travel, meeting an insatiable thirst for discovery and sharing.  Authentic and inspired, it respects the seasons, the products and the producers who trust us and reinvent themselves permanently.”

Photo by @nicolasvillion

The team uses countless different techniques from fermentation to slow cooking, BBQ, pickling, maceration and many more, trying all their dishes at least five times before putting them on the menu to make sure they are absolutely perfect.

MENU (PROTOTYPE)

Sea Snail / Beetroot / Xipister / Parsley

Market white fish / Salsify/ Hojicha Tea/ Juniper Berry / Pears jus & Pine Honey

Turnips / Smoke Cod roe butter / Kimchi/Kasha /Radish /Daikon Cress

Lettuce / Yuca / Smoked egg yolk / Comté cheese / Lardo / Fermented lettuce

Duck Heart / Chutney Yuzu / Yoghurt

Pigeon / Smoked Eel / Carrot and tahini Purée / Calamansi

Butternut / Chestnut / Poppy

Chocolat / Sesame / Miso

 Photo by @nicolasvillion

After a brilliant 2017, we are blessed to launch 2018 with the guys from La Bijouterie, one of France’s most exciting restaurants. We are eager to impress our guests both regulars and new diners alike to some seriously impressive food from La Bijouterie with their flawless technique, global innovations and influences, but most of all impeccable balance of flavours and textures. And most importantly their heart and soul in every single dish.  For example, their dessert is a beautiful, delicious creation of tempered chocolate shards, chocolate meringue, a caramel soya sauce, sesame crumble, miso powder and grapefruit snow. We can’t wait to see the reactions on the faces of Test Kitchen’s diners

Photo by @nicolasvillion

 

 About the chefs:
There are few more seriously talented or heavy-hitting culinary teams anywhere for TK to start 2018 than the guys from La Bijouterie restaurant.  We have Arnaud Laverdin, the Head Chef and Founder of the restaurant, Thomas Pezeril, sous chef of the restaurant, and Remy Havetz who’s the Head Pastry Chef.

31-year old chef Remy Havetz started his career back in 2009 in the then one Michelin star restaurant du golf de Bondues, and thereafter worked at Gauthier Soho (*), restaurant Alain Ducasse at The Dorchester (***), Pollen Street Social (*) and Umu Restaurant (**).  He spent the majority of his career in London, working as a pastry chef, learning from the very best. He is certainly bringing his vast experience and A-Game to Hong Kong at our pop-up.

Photo by @nicolasvillion

Chef Thomas Pezeril, still only 26, started his restaurant career at the age of just 15 and has worked 11 years at Les Etangs De Guibert : Xavier Frenot, Gauthier Soho(*) in London, La Maison Pic : Anne Sophie Pic (***) in Valence, France, and Helene Darroze at the Connaught (**) in London.

Photo by @nicolasvillion

Last, but not least, is chef Arnaus Laverdin, the Founder and Head Chef of La Bijouterie. With 15 years’ experience, he and his team have brought their Lyon restaurant to critical and public acclaim in just a few months.  Awarded the prestigious ‘Fooding D’amour’ by le Fooding guide a year after opening, and later the Omnivore Guide ‘Chef Rebel’ in 2017, he is profoundly creative, innovative and driven.

Photo by @nicolasvillion

We couldn’t be more excited that he and his team are visiting us at Test Kitchen. These three chefs are the heart and soul of la Bijouterie and they are bringing all their experience – and passion – to Test Kitchen Hong Kong.

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Photo by @nicolasvillion

 


La Bijouterie (Lyon)

Chef Giorgio Longo (from Sicily to Hong Kong)

Chef Giorgio Longo (Sicily)

Sicily is a destination loved by diners the world over for its impeccable produce, rustic recipes and full-on flavours, all of which will be in abundance at the next Test Kitchen pop-up featuring a hugely-talented young European chef, Giorgio Longo.

His pop-up combines relaxed family-style plates and individual servings of classic Sicilian dishes such as pane cunzato, panelle and arancini before swordfish, innovative pastas and traditional desserts add to the epicurean journey.  Drinks will be exciting as well, from Taragon Profumed Gin and Italian Chinotto Lemonade to start, to Italian Wines and finishing with a cocktail inspired by coffee martinis, we simply want to bring the best of what Giorgio and his Sicilian vibes over to TK!

As Giorgio explains, he couldn’t be more excited at the Test Kitchen pop-up: 

“Hong Kong is such an iconic destination and I’m really excited to bring true Sicilian dishes, flavours and culture to the city’s diners. My dishes are in between classic restaurant and family style, so some are shared, some are individual. The tradition and techniques used are wholly from my home of Sicily, but there will be some surprises along the way too! You’re going to love it.”

Vincent Mui, founder and owner of Test Kitchen, couldn’t be happier having Sicilian cuisine on the menu: “After so many successful pop-ups, it’s surprising that we’ve never hosted Italian chefs at Test Kitchen and it doesn’t get more gutsy or delicious than Sicilian cuisine.  This will make for a brilliant dining experience for our guests in Hong Kong as classic family recipes sit alongside more contemporary takes. From the traditional street snacks onwards, this is a menu which jumps off the page and asks to be eaten!”

About our chef:

Chef Giovanni Giorgio Longo has more than 15 years’ experience cooking in some of the world’s finest kitchens, from the legendary three-starred Michel Bras in southwest France, Alain Ducasse’s Bastide de Moustiers and a stage at NOMA in Copenhagen. When you then add locations like London’s renowned Gauthier restaurant, Quintessence and also a position as Chef de Partie at the award-winning Relais & Chateaux Lodge at Kauri Cliffs Hotel in New Zealand, it’s clear that he represents one of the most experienced and sought-after chefs.

Chef Giorgio will be joined in the pop-up by Delphine Worms, an experienced restaurant front-of-house and his partner in the forthcoming restaurant launch of their first solo restaurant, ArriKiiati in Belgium in 2018

ArriKiiati comes from the Sicilian dialect and is used to speak about food, essentially meaning: Take Pleasure Eating!! A restaurant that is very personal to them, utilizing fresh local ingredients combined with food that resonates from Giorgio’s childhood, it is set to be homey, comfortable but refined and attributing to their skills and experience.

 

As we are planning out our drinks pairings, here’s a sneak peak of our prototype menu:

Traditional street food Snacks:
Arancini  – rice stuffed with ragú and deep fried
Panelle  – chickpea flour cooked like polenta, seasoned with lemon and herbs
‘Explosive olives’  – a surprise!

Mama’s egg: – a traditional, secret family recipe served with pane cunzato: homemade traditional Sicilian bread filled with tomato, olives, parmesan, Sicilian cheese and anchovies

Kohlrabeach
:  – a dish inspired by a traditional Sicilian salad using cold kohlrabi, olive oil and anchovies

Pizza topped with Burrata stracciatella cheese, sea urchin and water cress

Local Catch:
charcoal-grilled fish with salmoriglio sauce, olive oil, lemon juice, water and dry oregano

From Catania to Hong Kong:  Steamed gyoza stuffed with traditional pasta sauce from Catania made with eggplant, tomato and ricotta

Sicilia: – almond milk ice cream, coffee and chocolate crumble, confit orange

Mignardise: a unique three-layered chocolate representing all the flavours of Sicily


Chef Giorgio Longo

The Dead Rabbits

 

Once ticket is purchased, we’ll email you your confirmation.

WELCOME!  To London’s hottest dining pop-up, as The Dead Rabbits lands at Test Kitchen for four nights only pop-up series

The Dead Rabbits is a collective of chefs who have taken the London dining scene by storm with their series of pop-up dinners that quickly become the city’s must-have ticket. They are now coming to Hong Kong’s Test Kitchen for a four-night residency, inviting diners across the city to experience their cuisine which defies boundaries but remains rooted in focus on ingredients of the very highest quality.

The latest venue for chefs Graham Long and Greg Clarke, who have worked across the UK’s finest restaurants including Restaurant Gordon Ramsay, Le Gavroche, Pied à Terre and The Ledbury, and successfully did a pop-up dinner series at London’s prestigious Royal Academy of Arts recently.

As they are now preparing for a visit to Hong Kong and a nine-course dinner, they explain that their mission will remain the same, namely to offer ‘Amazing cooking and friendly service in a relaxed environment.’  Their goal, to provide a platform for young chefs to step outside their usual zones to cook their own dishes for an audience, resonates strongly with Test Kitchen’s own.

The Dead Rabbits, named after a legendary 19th century New York gang, will present dishes including a cheeky take on Korean Fried Chicken, namely tapioca-fried rabbit with a carrot kimchi. There’s also ‘langoustine, vanilla and miso’ where, as Graham Long explains, We use all the langoustine and will make a white miso butter, skewered with dry vanilla pod, then we’ll do a tartlet made using the powder of the shell, even a mayonnaise using the brain.”

Long, who spent two years living in Hong Kong when working at St Betty in IFC, then explains that: “We can’t wait to hit the organic farm with Vincent in Hong Kong, where we’ll be seeing first hand the freshest available vegetables that our salad ‘+852’ will utilize and celebrate. 

 

      – About the chefs – 

Chef Edward Dutton, Co-Founder:

Having spent number of years working under Chris Staines at Foliage in the mandarin oriental Hyde park. After that a further stint with Shane Osborn at pied a terre where he met Graham.  He also spent some time with Tom Aikens and Matt Gillan before doing the pieds nus pop-up. He is about to open a new restaurant in 3 weeks called Noizé.  It’ll concentrate on amazing produce and outstanding cooking with emphasis back on the customer to dictate how they eat.

Chef Graham ‘Sarge’ Long, Co-Founder:

Having first trained under Gordon Ramsay as commis and chef de partie at Gordon Ramsay at Claridges, Graham Long has since spent fifteen years working in some of the country’s top restaurants including a stint as Sous Chef to Shane Osborn (from Hong Kong’s Arcane) at London’s legendary two-starred Pied à Terre. He was also Head Chef of  L`autre Pied and The Chancery and most recently worked as opening consultant of Phillip Howard’s Elystan Street. His name will be familiar to Hong Kong diners as he spent two years in the city working at the all-day dining concept St Betty at IFC, again under Osborn.

Greg Clarke, Co-Founder

The co-founder of Dead Rabbits, for ten years Greg Clarke trained in Michelin-starred kitchens around Great Britain. He has worked across some of the UK’s most respected and Michelin-awarded restaurants, as well as a private chef to Lord Rothermere and The Beckham Family. Gleneagles Hotel, Martin Wishart, Restaurant Tom Aikens, Le Gavroche, The Ledbury, Typing Room – the list reads like a hall of fame of British dining establishments. Currently he is development chef at one of the country’s most prestigious restaurants but ultimately aspires to open his own, where he can develop his unique, creative and innovative cuisine.

It’s so exciting to welcome Dead Rabbits to Hong Kong. In many ways, these hugely-talented and experienced chefs share our same passion for delivering unique dining experiences, unavailable anywhere else. Their menu couldn’t be more exciting, celebrating innovation, technique but most importantly ingredients. It’s always fascinating seeing how chefs hero Hong Kong’s best produce and we are looking forward to taking them to the city’s biggest organic farm to source for our pop-up.

This is going to fun week ahead of us and we just can’t wait to cook for you!”  – Vincent, TEST KITCHEN

 

Chef Luis Pop-up Dinner Series

 

 Chef Luis Aguilar                                                

At its source, real Mexican cuisine is one of the world’s most vibrant, exciting and delicious dining experiences. For the first time, the true tastes, culture and ingredients from the Yucatan Peninsula are hitting Hong Kong as Chef Luis Aguilar brings his award-winning Mexican dishes all the way from the hipster haven of Tulum on the Caribbean coast.

Test Kitchen’s next pop-up combines relaxed family-style dinners, exactly as happens in Mexico, along with a weekend taqueria-style lunch.

Aguilar worked as a chef around the world, from New York to Spain, the Bahamas to New Zealand, before returning home and setting up Safari, his relaxed, funky upscale taqueria nestled in the jungle on Tulum’s beach road, where most of the cooking takes place in a genuine 1971 Airstream ‘Safari’ trailer which gives the restaurant its name – Safari.

As he explains, he couldn’t be more excited at the Test Kitchen pop-up:

“Mexico has never figured more prominently on the global food map and NOMA has just wrapped its residency a few hundred yards down the road from Safari, my restaurant in Tulum. I’m so happy to be bringing the flavors and culture from home here to the magnificent city of Hong Kong. You’re going to love it.”

This isn’t degustation-style dining like many Test Kitchen pop-ups, but more ‘campfire food’ as Luis describes it. The tortillas are handmade fresh, daily, with Mexican produce, while the chiles are really important, the base for most of what is serve. But don’t expect the food to be ‘hot’ – it’s balanced, fresh and most of all delicious. Given the cuisine, the evening pop-up will feature drinks including Margaritas, Mescals and Craft Beers from Mexico, rather than wine pairings.

Dinner Tasting Menu

Aperitivo

Callo de hacha – sea scallop ceviche, avocado, cilantro sprouts, tostadas

Esquites – Corn, cheese, guajillo mayo

Para Compartir

Prawns on mole verde

Duck taco dorado, papaya chutney, salsa de chile

Soft shell crab on dry chile bean dip

Tacos (all hand-made tortillas)

Lengua – Steamed beef tongue, onion, cilantro, salsa roja, hand-made tortilla

Pescado – ala plancha fish fillet, passion fruit mayo, pickled cabbage, beetroot tortilla

Lechon – Roasted suckling pig, salsa verde, radish/cucumber pico, chicharron, corn tortilla

Sope de Mole – wild mushrooms in mole, thick tortilla 

En la mesa

Pickled vegetables – Escabeche

Salsa Madre chile habanero & chile arbor

Roasted tomatoes, cilantro salsa

Rice & beans 

Dulce

Tamal de chocolate/cacao

Margaritas, Mescals, Mexican Craft beers and more

 

5 course Taqueria Style Weekend Lunch Menu

(only on Saturday & Sunday)

Esquites – Corn in a cup, cheese, guajillo mayo.

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Prawns on mole verde

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Barbacoa – Lamb cooked on banana leafs, pickled red onion, cilantro, salsa roja, corn tortilla.

Lechon – Roasted suckling pig, salsa verde, radish/cucumber pico, chicharron, corn tortilla

Pescado – ala plancha fish fillet, passion fruit mayo, pickled cabbage, beetroot tortilla.

Duck taco dorado, papaya chutney, salsa de chile

(Choice of 2 tacos)

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Roasted tomatoes, cilantro salsa

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Tamal de chocolate/cacao

Mexican Craft beer

Vincent Mui, founder and owner of Test Kitchen, is hugely excited at Luis’ impending visit: “As with many people, for me Mexican cuisine is an absolute favourite and takes me back to taco trucks late night in NYC, but too often it’s an embarrassing approximation of what is really eaten at the source. Luis is going to change all that here in our home of Hong Kong with his pop-up. The ingredients, recipes and execution will be the real deal!  For the first time we are also opening for two relaxed taqueria-style lunches, as well as our traditional tasting menus in the evening to showcase what Luis and his team at Safari have up their sleeves!  All in all, it will make for a brilliant Mexican dining week for our guests in Hong Kong.”

About the chef:

Luis Aguilar

Luis Aguilar was born in Durango in Northwest Mexico between the Pacific Ocean and the Sierra Occidental.

After high school, he moved to Vancouver for an English degree where he got his first kitchen job as a dishwasher. He immediately got hooked into the kitchen rush, observing the cooks, smelling the garlic frying with olive oil, how that “organized chaos” had a place.

 

He then enrolled in culinary school in Austin, Texas, at the renowned Le Cordon Bleu program. He was first hired at The Hilton in downtown Austin but his curiosity soon took him to Europe, namely Valencia in Spain.

Thereafter it was to The Bahamas and Miami before a move to Playa del Carmen and 3 years at Ula Gula Restaurant, where Chef Fran del Piero was his mentor.

Then it was a year’s working holiday in New Zealand, learning about wine, before he ended up in Australia at Sydney’s Rojo Rocket Mexican Cuisine.

He joined Tacombi group in New York in 2012, playing a very important roll in the culinary program and growing the group from one to four locations.

One cold winter, he took a quick trip back home from NY to the palm beaches, turquoise water and jungle of Tulum – somewhere he realised would become his home again.

In 2015 he started Safari after finding a vintage 1971 Airstream which became “the kitchen” of his own restaurant.


An Evening with chef Luis from Safari, Tulum

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