A vibrant new chapter in the spirit of the avant-garde Spanish cuisine movement, the constant intellectual search for new flavors that takes place not only in gardens and landscapes around the world but in the laboratory of a group of innovative Spanish chefs, has just begun. This time, spreading a platform of high impact and more energy than ever before, and marrying traditional flavors with special techniques will be Chef Alain Devahive Tolosa, making the second stop of his Asian tour at Ozone of The Ritz-Carlton, Hong Kong from February 27 to March 3, and showcasing the pinnacle of his culinary talent at the top of the world.
No stranger to his fans in Asia with his recent role in Catalunya, and creating waves on Hong Kong and Singapore’s culinary scenes, Chef Alain has fascinated gastronomic connoisseurs around the world with his unique approach to gastronomy. The Barcelona-born chef spent a decade at the world-famous three-star Michelin elBulli, arguably the best restaurant in the world, before going a step further to elBullitaller, the restaurant’s food research laboratory. His culinary style and Asian experiences will change the way we understand today’s Spanish food. This will be an eye-opener into the world of sophisticated flavors and experimental cuisine different from anything seen before. For his second Asian stop at Ozone, Chef Alain and his talented team of chefs will serve up his top 10 tapas as well as tasting menu, unlike anything seen before. Highlights of the menu include Avocado and King Crab Wrap with “Caviar”, Mushroom Infusion with Tofu Parmesan Cheese and Truffle Foam, Mediterranean Red Prawns Carpaccio and Crispy Suckling Pig Belly with Scallops and Artichokes. An enticing selection of tapas is available from HK$98, and a six-course tasting menu is priced at HK$780 per person. For detailed menu, please refer to Appendix.
Inspired by his family, especially by his grandmother, and his Belgian and Catalan heritage, Chef Alain wanted to be a chef at a tender age. Having trained under and worked alongside Ferran Adrià for more than 10 years, and developed many futuristic techniques at elBullitaller at the time, Alain has also held prominent positions at the La Regalade in Paris and La Broche in Madrid. Devoting much of his life to sharing a wealth of knowledge and revolutionary techniques among a new generation of Spanish chefs with a number of consultancy projects in high-profile openings in Spain and culinary institutions around the world, he created new footprints in Asia with the opening of Catalunya in Singapore in 2012, followed by Hong Kong the next year. Starting in 2015, Chef Alain is on a mission to introduce the latest techniques and to continue the development of novel Spanish cuisine with ingredients found in almost all of the most craftsman-style kitchens at The Ritz-Carlton in Asia to create gastronomic memories that will last a lifetime.
Date: February 27 to March 3, 2015
Time: 7pm to 10pm
Price: Tapas from HK$98
6-course tasting menu at HK$780 per person
Venue: Ozone, Level 118
All prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email [email protected]
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