Rare finds from the earth and its pure waters star at LE PAN for two nights in March in an extraordinary dinner hosted by Mr. David Macouin from Kaviari and Mr. Christopher Poron from Plantin. Sumptuous caviar from Kaviari, and exquisite black winter truffle unearthed by Plantin shine over six courses. French representatives from the two luxury food specialists will be on hand to share their sourcing secrets and present diners with take-home treats.
The first three courses see Beluga Imperial caviar served with Arctic char, smoked eel and miso oil; Kristal caviar paired with beef tartare and oyster pearls; and Baeri caviar gracing Hokkaido scallop and steamed egg custard perfumed with yuzu. Then, winter truffle is generously shaved over dishes of foie gras and pork ravioli, French yellow chicken in Marsala sauce, and Camembert de Normandie, a sweet-savoury surprise that also blends Guinness, stone fruit and hazelnut.
Building on their own rich, separate stories of gastronomic discovery, the family-run companies of Kaviari and Plantin partnered to bring their gourmet treasures to the United States and Hong Kong (see https://www.plantinkaviari.hk/en/). Founded in Provence in 1936 by Herve Plantin, the truffle expert guides the powerful aromas of earthy “black diamonds” to the table, while Paris-based Kaviari absorbed the sturgeon’s secrets from fishermen in the Caspian Sea over 40 years, and stands today as a leading procurer of delicately flavoured, stunningly hued, sustainably farmed caviar. In the expressive hands and boundless imagination of Chef Voon, these coveted delicacies harmonise with other premium produce for a Contemporary French feast of the senses.
$1,980 per person
Sommelier’s selection
Six wines $1,100
Reservation: http://www.lepan.com.hk/reservations