Lafitte Foie Gras Tasting at 3 Michelin starts restaurant BO Innovation

areté food and wine marketing consulting

far nascere un piatto o produrre un vino sono attività che si assomigliano intimamente perché entrambe combinano odori e sapori per aprire scatoline dentro di noi piene di ricordi, immagini sconosciute, viaggi emozionanti che durano il tempo di un assaggio. E ci lasciano un ricordo confuso ma ricco di esperienze e slanci di ricerca Creating a dish or a wine is a quite similar activity, since both try to mix flavours and herbs in order to let people travel through memories, images, trips which last the time of a simple byte. They leave us with a memory confused, but full of experience

Lafitte Foie Gras Tasting at 3 Michelin starts restaurant BO Innovation

In collaboration with Longino&Cardenal, Lafitte importer in Hong Kong, Chef Alvin Leung designed a selection of dishes to exalt the taste of Lafitte products from South West of France.

Watermelon, Pear and Foie Gras Paste

The event organised for chefs and journalists was a success!

Chef Alvin Leung, Chef Pino Lavarra, Riccardo Uleri (Longino&Cardenal)

Chef Alvin Leung, Maria Pranzo

The guests had the chance to taste Lafitte products available in HK and the fantastic finger food prepared by Demon Chef, paired with wines.

Lafitte has been created by Pierre Lafitte in the village of Montaut en Chalosse, and today their products are distributed in France and in many other countries included Hong Kong thanks to Longino&Cardenal. Their ducks come from small farms located 40 km from the production unit and all Lafitte products are made in a traditional way and without additives since 1920.

Almond Dessert

Tags: Alvin Leung, arete food and wine, bo Innovation, foie gras, France, Hong Kong, Longino&Cardenal, Michelin Guide

areté food and wine marketing consulting