OLIVIER ELZER SEASONS

By using this site, you agree to the Terms of Use and Privacy Policy. In , Elzer proceeded to cofound and become the head chef of his own branding restaurant, Seasons by Olivier E in Hong Kong. The drinks list boasts an impressive array of wine, with most coming from France. We get him to share with us more. Elzer has also developed his private chef lab and chef table in Hong Kong, a central kitchen facility aiming to offer food prep service and production of ready-made products and customised recipes. Olivier Elzer of Seasons People. View all chef stories here. The food production business offers premium food products to local establishments.

Brought to you by: How do your dishes explain your cooking philosophy? The company extends services to many catering and restaurant groups and hotels. This pop up will only appear once. My inspiration comes from the seasonal transitions, from spring blooming, summer festival, autumn harvest to winter feast. In order to maintain guests’ loyalty, we need to keep the quality at its best and reduce turnover rate. Olivier Elzer born 18 April is a French chef.

Time at the bar I wandered in reservation-less at lunchtime and was able to nab a stool at an extensive, beautiful grey marble bar with an unbroken view of the action at the stoves. For more information, consult our Terms of Use and Privacy Policy.

InElzer proceeded to cofound and become the head chef of his own branding restaurant, Seasons by Olivier E in Hong Kong. From Wikipedia, the free encyclopedia. Mott 32, Hong Kong: Your email has been verified. Olivier Elzer is a chef with a serious culinary pedigree. A concrete project is in development; in a short period of time, I will be able to give more details about it.

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Olivier Elzer

Top Afternoon Teas in Hong Kong: These are not in any order of preference — and there are always some which I will have shamefully neglected or forgotten. Specially prepared elzef for the whole table are also on offer by Chef Olivier. What to you is the soul of French cuisine? Chef Olivier Elzer uses only the freshest seasonal ingredients, so expect an ever changing, innovative menu. Each features its own accents and colour scheme and, thanks to the work of architect Steve Leung, they all manage to blend together seamlessly in a cool and contemporary space.

Free-Flow Friday with Foodie Club.

Guests are invited to immerse in a romantic journey through the tastes, aroma and colours of a French year — plate by plate. We get the world’s most celebrated chefs to recall what it was like when they got their very first Michelin stars. He was titled to be amongst the top 22 best young chefs in France by the guide Gault Millau in Free Pineapple Buns at eat darling eat this Weekend.

Seasons by Olivier Elzer | Foodie

Every aspect of the restaurant, from its interior design to the composition, ingredients and style of dishes is a love letter to one of the four seasons. Lunch wrapped with a pretty, petite chocolate tart accompanied by a zingy cherry sorbet.

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Written by Azimin Saini. Home People Chef Spotlight: If you aspire to be a chef you have to be passionate by your job. Classic traditional dishes are the structure of a menu and also help to ensure the long term existence of French heritage and knowledge.

We get him to share with us more. So onwards to the main event, lunch, where you take your pick from three, four or five courses. How do your dishes explain your cooking philosophy? South African Wine Safari. Hibiscus syrup is blended with the strawberry juice to create an intense strawberry jelly, which is placed on a morsel of meringue and crowned with rich mascarpone cream, resulting in a truly refreshing summer delight.

To finish, we were served the delicate and artistically-plated strawberry jelly with mascarpone cream and raspberry sorbet.

And discovered it, he did.

This page was last edited on 25 Februaryat My inspiration comes from the seasonal transitions, from spring blooming, summer festival, autumn harvest to winter feast. It was a rich, dark, slow-cooked stunner, twelve hours of careful heat allowing it to fall apart when touched with the knife. Send this to a friend.

For me, French cuisine should not be sufficient to its own heritage.

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