Restaurant Petrus at Island Shangri-La, Hong Kong is delighted to host Two Michelin-Starred Chef Philippe Mille for a four-day gastronomic journey from the 27th to 30th in November 2019. Chef Philippe will be presenting his a palette of refined favours for lunch, dinner, a vintage champagne pairing menu available on the 27th, a special dinner paired with iconic wines by Shangri-La’s very own Master Sommelier – Yohann Jousselin on the 28th and a special four-hand dinner menu on the 30th.
Chef Philippe describes his cuisine as “classical but adapted to the tastes of today”, his creations are inspired by and deeply respectful of both textures and flavours. Chef Philippe takes its source directly from the seasons and the Champagne terroir, delivering incredible flavours while emphasizing the immense diversity Champagne offers. Philippe Mille is not a chef who can be summed up in one dish. Born to a farming family in the Sarthe in Western France, Chef Philippe has been observing and discovering every nuance that makes the growth of vegetables and livestock perfect. This unique experience has trained him for a refined sense of appreciating fragrance and taste that led him to the notable creations known among affluent diners.
Chef Philippe Mille has worked with some of the best chefs in France, having trained the kitchens of Messrs. Bordier, Grondart, Anton and Roth, then as right-hand man of Yannick Alléno at Le Scribe, with whom he was awarded the Bocuse bronze medal at the Bocuse d’Or, then Le Meurice, he won the Domaine Les Crayères its first Michelin star in 2011, then a second in 2012. Chef Philippe is one of the few chefs in the world granted to wear the red, white and blue collar of the coveted Meilleurs Ouvriers de France, the most prestigious award amongst all professional craftsmen in France.