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Part IV - Appendix 2 - Dinner at Maison Paul Bocuse at Daikanyama

 

7:45 PM

The cab arrived at the restaurant.  Didn't know such event was planned - not for the fans, not for owners, but only for the journalists friends and I was unexpectedly invited there smile







Yes, the famous Fromage M. Biver is on the menu - he brought in himself.




Why Bocuse?  Mr. Biver always eats Japanese when he comes to Japan (this is his more than 100th visit, btw), but Mr. Bocuse is special.  Mr. Bocuse is a good friend of Mr. Biver since decades ago - in fact, when Mr. Biver came to Japan for the first time, perhaps sometime in 70s - it was with Mr. Bocuse.  Hublot is the official timer for "Bocuse D'Or" (very prestigious French cooking contest) and that is also the reason why this place was picked for this special occasion.  Still, Mr. Biver asked a very crucial question when the staff picked this place - "is the chef Japanese?"  And the answer was "yes" and then he smiled "good".  In Japan, he trusts only Japanese chef...






Mr. Biver owns chateau and only 800 bottles of this are made annually.  He also brought them in his baggage(?) and therefore there is no additive/ preservative - the result is as he always says, "fantastique".







The foods were so nice that I forgot to photograph most of them but a few ones.  I hope the photos can convey the smell and taste smile




This is not dinner, but dessert smile  Nah, this one is today's Mr. Biver's watch.




The famous "Fromage M. Biver" is here!







Although I hardly knew any of other attendees, I had a good time with good people.  Thank you for the wonderful dinner...


Thank you!

 

 

This message has been edited by MTF on 2011-03-08 07:13:38

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