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visit www.wineinmoderation.eu
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Nous soutenons la consommation modérée de vins et spiritueux, via Moët Hennessy, membre de SpiritsEurope, de DISCUS ,CEEV et de Avec Modération!. En entrant sur ce site vous acceptez nos conditions d'utilisation Nos emballages peuvent faire l'objet de consignes de tri. www.consignesdetri.fr
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Chef Xavier Boyer with bottle of Krug Champagne
Xavier Boyer
Gaddis
IN ESSENCE

Boasting a biography brimming with Michelin stars and illustrious roles at some of the world’s most highly regarded French restaurants, Xavier Boyer is now helming The Peninsula Hong Kong’s legendary Gaddi’s. Appointed Chef de Cuisine of the revered French fine dining institution in February 2016, Boyer brings with him close to 20 years of experience at a succession of the finest modern French restaurants around the globe.

Hong Kong restaurant Gaddis Dining Room Chef Xavier Boyer Krug x Egg recipe
Although Churchill was known to be a Pol Roger man in his lifetime, he should’ve been drinking Krug!
Xavier Boyer
Chef Xavier Boyer portrait

How would you describe your culinary philosophy?

My culinary philosophy can be summed up in three words, less is more.

Respect the products, the flavor, the ingredients, and that’s it.

What is your culinary obsession?

Dim sum. I find the variety of flavors, shapes and the individual touch of each chef the key. Dim sum is very delicate, it’s very precise. It really is an art form.

What was the most memorable meal you either cooked or ate?

Six years ago when I earned 2 Michelin stars for the second time, I went to Thomas Keller’s Per Se in New York. I spent 6 hours on a meal consisting of 19 savoury dishes and the dessert – which was, in fact, the entire dessert menu in one shot. I’ve never had anything else like it.

Which hens lay the most interesting eggs?

In my opinion chickens that are free range - genuinely free range - with the space and the feed that they deserve.

What does the area that your restaurant is situated in bring to the food you serve?

At The Peninsula the elegance, the obsession to detail, and the desire to please our guests elevates the whole experience to another level. Everybody is working towards the same goal in this hotel and it makes you want to achieve the best you can and deliver the very best.

If you could sit next to anyone from history at a dinner table and share a glass of Krug, who would that be?

Winston Churchill. Although Churchill was known to be a Pol Roger man in his lifetime, he should’ve been drinking Krug.

For you, which musical work best expresses the emotions felt when tasting Krug Grande Cuvée?

I never drink Champagne with Jazz. For Krug Grand Cuvee, it has to be either Wagner or Salsa…

Which came first? The chicken or the egg?

In the morning it’s the egg. At night, the chicken. Every Krug year is different. It’s complex. You have to drink it and take the time to really think on it.

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