Once in a Lifetime Culinary Experience:
Frantzen’s Kitchen X L’Imperatrice
We are delighted to announce an exclusive collaboration dinner with Frantzen’s Kitchen. The event, on 11th March, will be the first of its kind and will not be repeated- so act fast!
Frantzen's Kitchen have curated a special 13-course menufor the night and, as if it needed more excitement, all ingredients will be flown infrom Scandinavia, including Norwegian King Crab and Scottish Langoustine. To complement the outstanding menu, l’Imperatrice will carefully pair each dish with wines fromDomaine de la Romanée Conti (DRC)超人马大姐 ,an estate which is among the most highly regarded,牛牧童
and notoriously difficult to procure in Burgundy. The dinner will be enjoyed in the beautiful Scandinavian inspired surrounds of Frantzen's Kitchen in Sheung Wan云青青兮欲雨 , and is sure to be the most incredible culinary and wine experience of 2018.
Frantzen's Kitchen为这个特别的晚上准备了共十三道菜式，食材均从斯堪的纳维亚空运回来，包括挪威国王蟹和苏格兰海螯虾。当然佳肴和美酒是缺一不可，L'Imperatrice精细挑选了勃良第一瓶难求的Domaine de la Romanée Conti（DRC）来配对每一道菜傲龙堡 。
DRC感叹号感冒药 ,Hautes Cotes de Nuits Bourgogne Blanc2012DRC,Vosne Romanee 1er Cru Duvault Blochet 2009DRC,Vosne Romanee 1er Cru Duvault Blochet 2006DRC,Grands Echezeaux Grand Cru 2006DRC,Grands Echezeaux Grand Cru 2003DRC郝昭文 ,La Tache Monopole Grand Cru 2003DRC申泽华,Romanee Conti Grand Cru 2007
All wines have been sourced from authorised DRC distributors村上佳菜子 , and are from original banded wooden cases.
Sweetcorn Chawanmushiwith, fermented mushroom j?s, sea urchin & herring caviar
French toastwith truffle & vacche rosse
Scallop sashimiwith daikon婴灵恶泣 , lavender &rosemary
Deep- fried Scottish Langoustinewith puffed Koshihikari rice & birch-tree mayonnaise
Norwegian King Crabwith textures of carrot, finger lime, yuzu olive oil & chrysanthemum
Pan-seared Foie graswith Medjool dates,saffron & cinnamon
Blue Lobsterwith girolle & dehydrated apricot purée, tarragon emulsion
Crumbled Sweetbreads,artichokes, citrus flavours & homemade liquorice
Blackened Halibut双喉结,cabbage veloutè, escargot Pearls & frog leg
Blood Orange Sorbet,pink pepper & Champagne
BBQ Kobe Beefwith brioche truffle sauce & haricot vert
Hidden Mandarin Sorbet
Viola Mousse王蒲臣 ,pistachio oil semi- dry beetroot & hibiscus.
Please note: this menu is subject to change depending on ingredient quality and availability, however we will do our best to stick as closely as possible to the above.
Date:7pm onwards, Sunday 11th March 2018Venue:Frantzen's Kitchen, 11 Upper Station St, Sheung WanPrice:$36,000/person
To register interest in booking for this event, please email email@example.com with the number of spaces you would like.
日期：晚上七时赵宇昕 ，二零一八年三月十一日石阡天气预报 ，星期日
Terms and Conditions: Please note that registering interest does not guarantee a space at the dinner. If you let us know the number of spaces you require, we will do our best to facilitate and confirm the seats, however due to limited seating, you are not guaranteed places by emailing. Once a space is allocated, payment of the balance will be required within 48 hours to reserve. Clients will be assigned a sitting between 7pm-9pm on 11th March, once the space is confirmed.