From March 21st to 23rd Chef Eric Vidal welcomes the residency of Chef Maxime Gilbert, from Écriture, two Michelin stars restaurant in Hong Kong, for a special four-hands dinner collaboration in Le 1947, Cheval Blanc Randheli.
For this 3-day dinning event, Eric Vidal and Maxime Gilbert reunite the French savoir-faire twisted with Asian influences in a symphony of gastronomic delights.
The two French chefs will master their skillsets with an exclusive 12-courses menu featuring French creative cuisine infused with Asian influences. Among new creations, they revisit signature dishes and breads, the basis of French cuisine, twisted with Asian flavours. Such as an interpretation of the ratatouille pie, the ‘Tartatouille’, or a perfectly arranged zucchini flavoured with Asian notes.
Chef Maxime Gilbert grew up in France, a country in which cuisine is culture, and which nurtured his love for food and aspirations to one day become a chef. He began his career at the Sofitel Philadelphia in the USA, before joining the team at the Meurice Paris and their three Michelin stars.
In May 2009, Maxime went to work at La Grande Française by Yannick Alléno at the Hotel Royal Mansour in Marrakesh, Morocco. He then later helped open STAY by Yannick Alléno at the Shangri-La Beijing in 2011. From 2013 until he started work on Écriture in September 2016, Maxime was Chef de Cuisine at two Michelin stars Amber restaurant at the Landmark Mandarin Oriental.
His vision of French cuisine comes to life at Écriture, where traditional techniques are integrated with exceptional ingredients from France and Japan, to evince simplicity, elegance and a natural sophistication that plays with power and lightness. Japan provides many of the ingredients and some of the inspiration, but French techniques bring it all together. Écriture has now two Michelin stars.
French native, Eric Vidal Cheval Blanc Randheli’s Chef, spent years honing his craft in restaurants around the globe before donning his chef whites at the iconic Cheval Blanc Randheli. Notably, he worked alongside Yannick Alléno as Executive Chef of STAY Taipei outpost, and then One&Only Resorts Dubai.
Backtracking to the beginnings of his career, it is the beauty of the dining table’s ability to bring together family and friends for shared moments of happiness that led him down the culinary path. This enriching experience nurtured from his childhood is one that he continues to foster to this day.
