While having lunch together last month, The Man in the White T-Shirt mentioned that the next guest chef that Hong Kong Jockey Club had invited to town was Christian Bau, and asked whether I was interested in joining for a lunch. I know that Victor's Fine Dining - the restaurant run by the chef - is well-regarded and has earned 3 macarons from the Rubberman. I had also heard a few European friends talk about the chef as someone they respect very highly. So I didn't hesitate to sign up for this.
Warm foie gras custard with black truffle isn't new, but adding Port to the mix gave it a new dimension, as the acidity cuts the richness of the fat.
This time around, some of us decided to bring our own bottles of red. I was initially going to take the suggested wine pairing, but in the end Fergie and I decided to order the two rieslings from the pairing as bottles and shared them with the table.
This was an awesome lunch. Almost faultless in terms of execution and flavors. My friends weren't kidding when they said that Christian Bau is one of the most under-appreciated chefs - despite his 3 macarons. Now I just need to find an excuse to visit Schloß Berg... maybe on my next trip to Champagne or Alsace!