August 18, 2017

現在去西貢 , 除了海鮮以外 , 有另一個必食的高級選擇 , 就是Chez Raymond de Paris法國餐廳

在浪漫溫馨的燭光下, 品嚐一流的法國香檳 香醇紅酒, 享受全港最美味的高級和牛扒和正宗的法國地道美食

餐廳由法藉老闆兼總廚Raymond主理,  採用入口的高級食材 , 精挑細選的優質配料 , 加上Raymond正宗的煮法 , 令你品嚐到一頓回味無窮的晚餐

餐廳主打招牌菜是牛扒, 用來自澳洲 (世界得奬級)自由放牧的極級和牛, 岩鹽調味,, 火山石爐烤制而成, 牛扒有兩種口味 一種是用朱古力餵養的和牛, 充滿獨特的口味


August 8, 2017

 The Tenderloin Rossini (Tournedos Rossini) maybe the most classic dish of French cuisine in two ways...

Opera Composer Gioachino Rossini was more than a "simple" foody, about a 150 years ago, Rossini was a guest of the very best addresses in Paris: Maison Doree, H...

July 14, 2017

The Armagnacs from Laubade are considered to be part of the finest Armagnacs produced. Familly owned and made, their Armagnac is coming from a single vineyard attached to the Chateau. All of the grapes used are from their own production. Here we are speaking about Arma...

May 13, 2017

1. Use Top quality meat from Mayura Station or Robin Island Fullblood Wagyu.


2. A thick cut. Below 1 inch/2.5cm cut you will NOT be able to cook properly.

3. Your meat is at room temperature. Cold m...

December 27, 2016

We set our quality standards pretty high... They are reasons why we chose the grading of our meat to be what they are. They are reasons why we source our meat from specific farms and why we use certain cooking methods ... Our purpose is straightforward: 


December 26, 2016

All Wagyu meat is not equal. But only Fullblood Wagyu IS Wagyu. This is the most important thing you have to know about Wagyu, differentiating between Fullblood and Crossbreed Wagyu.

For everybody a German Shepherd is a German Shepherd as long as it is not crossed with...

November 1, 2016

Origin of Wagyu  

Wagyu is the Japanese word (和牛) to  say “Japanese cow”. Cattle were raised for labor for 2,000 years before they were consumed for meat. Buddhist leaders prohibited the eating of flesh - especially from four legged animals. Lifting of the ban on eating...

October 22, 2016

Morels is one of the 2 most subtle ingredients that people can use in their festive cooking. Very hard to find, almost impossible to get it grow by oneself, people hunting Morels are hiding their "trails".  Our Morels are full Morels, premium quality handled by a team...

July 13, 2016

 What makes Challans Duck so different: 

Challans Duck skin is about 1/2 thick compared to other ducks. Other ducks skin is much more tough than Challans Duck. The meat texture is totally different, as smooth as a very high quality beef. Challans Duck has a strong...

May 24, 2016

36 months Comte Cheese


How to make it......

The making of Comte Cheese is extremely delicate. Only 1.5% of all the production from THE BEST Comte Cheese maker will become Comte 36 month. Speaking with them, they explained me that 36 month Comte needs to be treated AS EX...

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one of the finest cured hams in the world-- Pata Negra Bellotta

May 12, 2016

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August 18, 2017