"SPOON by Alain Ducasse" 9-Michelin Star Chef Ducasse Launches His Exciting New Dining Concept in Hong Kong
HONG KONG, October 28, 2003 - Alain Ducasse and Jennifer Fox, Managing Director, InterContinental Hong Kong, are pleased to announce the opening of SPOON by Alain Ducasse' at InterContinental Hong Kong.
In the stunning harbor view space which was formerly Plume, SPOON will bring to Hong Kong a new and innovative dining concept by nine-Michelin Star Chef and Restaurateur Alain Ducasse.
Fox says, "Over the past two years, we have been working closely with Alain Ducasse to create what is sure to be one of the most sought-after restaurants in all of Asia. Mr. Ducasse and his team are involved in every aspect of the creation of 'SPOON by Alain Ducasse' at InterContinental Hong Kong. The fact that five of his top people have actually moved to Hong Kong to operate the restaurant is a testament to his commitment to Hong Kong and this venture."
SPOON is the result of Alain Ducasse's creative efforts to redefine modern concepts of world food and traditional cooking, thus earning him international acclaim. SPOON reflects a "total concept" developed by Alain Ducasse which gives the guest the freedom to mix and match food and cooking styles. It is an exciting combination of cuisine, décor, and service which creates a modern and innovative experience for diners.
The award-winning French chef himself describes SPOON by saying "During my travels, I have come across products and techniques which are of great interest to me. I wanted to bring them together and share them ..."
SPOON is unique in its décor, menu and vast international wine selection. Combining the best ingredients sourced from around the world and Mr. Ducasse's acclaimed culinary techniques, SPOON takes a modern twist on the classical French approach. Ducasse stresses excellence in execution in both the dining room and in the kitchen and uses a diversity of cooking methods and techniques to create truly audacious dishes.
The menu is not organized in a usual progression of first course, main course, cheese and dessert, but reflects a concept that allows each guest to tailor make his/her own meal. Each section is divided into three columns, allowing guests to mix and match their own main course, sauce and accompaniments. Ducasse says "everything is proposed and nothing is imposed". With the idea of having something for everyone, the menu includes Asian, Western and vegetarian dishes.
Describing his SPOON concept which first launched in Paris in 1998, Alain Ducasse says, "Just like an invitation to go on a journey, SPOON lays claim to culinary freedom. SPOON is the meeting place of culinary techniques and products from the Mediterranean world, Asia and the Americas. This meeting of worldly traditions and tastes takes place in a décor that is built around the principles of openness, transparency, modernity and elegance."
Creating the interior design to personify the vision of "SPOON by Alain Ducasse" is Tony Chi, acclaimed as one of the world's most celebrated and recognized design visionaries. Reinventing the stunning harbor view space which was formerly Plume, Tony Chi has created an exciting modern design which reflects the innovation of the SPOON concept while showcasing the breathtaking panoramic views of Victoria Harbor and Hong Kong Island for which InterContinental Hong Kong is renowned.
Laurent André, formerly chef at Spoon + at Sanderson in London, is Chef of "SPOON by Alain Ducasse" in Hong Kong. André has worked with Ducasse for the past thirteen years and has opened several of Ducasse's restaurants. In addition to Chef André, there are also four other members of the Ducasse team who have moved permanently to Hong Kong to operate "SPOON by Alain Ducasse". They include Restaurant Manager Eric Van Hecke, Maitre D' Guillaume Gallas, Sommelier Thomas Scheidt and Pastry Chef Sebastian Cocquery-Beraud. Collectively they bring to "SPOON by Alain Ducasse" over 42 years of experience as part of the Ducasse organization.
"SPOON by Alain Ducasse" at InterContinental Hong Kong is the fifth restaurant of this concept opened by Alain Ducasse. The first, 'Spoon, Food & Wine' opened in Paris in 1998, followed by 'Spoon des Iles' in Mauritius, 1999, 'Spoon + at Sanderson' in London, 2000, and 'Spoon Byblos', Saint Tropez, 2002.
Fox says, "Over the past two years, we have been working closely with Alain Ducasse to create what is sure to be one of the most sought-after restaurants in all of Asia. Mr. Ducasse and his team are involved in every aspect of the creation of 'SPOON by Alain Ducasse' at InterContinental Hong Kong. The fact that five of his top people have actually moved to Hong Kong to operate the restaurant is a testament to his commitment to Hong Kong and this venture."
SPOON is the result of Alain Ducasse's creative efforts to redefine modern concepts of world food and traditional cooking, thus earning him international acclaim. SPOON reflects a "total concept" developed by Alain Ducasse which gives the guest the freedom to mix and match food and cooking styles. It is an exciting combination of cuisine, décor, and service which creates a modern and innovative experience for diners.
The award-winning French chef himself describes SPOON by saying "During my travels, I have come across products and techniques which are of great interest to me. I wanted to bring them together and share them ..."
SPOON is unique in its décor, menu and vast international wine selection. Combining the best ingredients sourced from around the world and Mr. Ducasse's acclaimed culinary techniques, SPOON takes a modern twist on the classical French approach. Ducasse stresses excellence in execution in both the dining room and in the kitchen and uses a diversity of cooking methods and techniques to create truly audacious dishes.
The menu is not organized in a usual progression of first course, main course, cheese and dessert, but reflects a concept that allows each guest to tailor make his/her own meal. Each section is divided into three columns, allowing guests to mix and match their own main course, sauce and accompaniments. Ducasse says "everything is proposed and nothing is imposed". With the idea of having something for everyone, the menu includes Asian, Western and vegetarian dishes.
Describing his SPOON concept which first launched in Paris in 1998, Alain Ducasse says, "Just like an invitation to go on a journey, SPOON lays claim to culinary freedom. SPOON is the meeting place of culinary techniques and products from the Mediterranean world, Asia and the Americas. This meeting of worldly traditions and tastes takes place in a décor that is built around the principles of openness, transparency, modernity and elegance."
Creating the interior design to personify the vision of "SPOON by Alain Ducasse" is Tony Chi, acclaimed as one of the world's most celebrated and recognized design visionaries. Reinventing the stunning harbor view space which was formerly Plume, Tony Chi has created an exciting modern design which reflects the innovation of the SPOON concept while showcasing the breathtaking panoramic views of Victoria Harbor and Hong Kong Island for which InterContinental Hong Kong is renowned.
Laurent André, formerly chef at Spoon + at Sanderson in London, is Chef of "SPOON by Alain Ducasse" in Hong Kong. André has worked with Ducasse for the past thirteen years and has opened several of Ducasse's restaurants. In addition to Chef André, there are also four other members of the Ducasse team who have moved permanently to Hong Kong to operate "SPOON by Alain Ducasse". They include Restaurant Manager Eric Van Hecke, Maitre D' Guillaume Gallas, Sommelier Thomas Scheidt and Pastry Chef Sebastian Cocquery-Beraud. Collectively they bring to "SPOON by Alain Ducasse" over 42 years of experience as part of the Ducasse organization.
"SPOON by Alain Ducasse" at InterContinental Hong Kong is the fifth restaurant of this concept opened by Alain Ducasse. The first, 'Spoon, Food & Wine' opened in Paris in 1998, followed by 'Spoon des Iles' in Mauritius, 1999, 'Spoon + at Sanderson' in London, 2000, and 'Spoon Byblos', Saint Tropez, 2002.
