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Chef Duc presents SPOON by Alain Ducasse in Hong Kong
2 Michelin star Executive Chef Philippe Duc prepares a lobster dish at SPOON by Alain Ducasse inside the InterContinental Hong Kong hotel. Read and see more at wbpstars.com – only about the best restaurants in the world!
looks very good. I'd be happy to receive that, especially considering I eat truffles about once every 2 years.
yo pense lo mismo
First it is not a sauce but a truffle condiment, and secondly Ferran Adria closed his restaurant, why? because the reel cooking stay and the molecular cooking was just a fashion, without any taste, end of story.
It looked good…until he put all that brown crap all over the edge.
sloppy presentation SMH shames the ingredients
i/m not impress ,wrong plate,to much sauce.i/m a chef , my idol ferran Adria.
nice, long prep time though
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