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Why we choose to present imperial Japanese cuisine at the third Michelin Guide International Chef Show (ICS) Hong Kong?
Such a unique cuisine is rarely found outside Japan and offers a different perspective on the nation’s rich culinary traditions. Imperial Japanese cuisine celebrates cultural tales and represents Kyoto’s changing seasons.
How does Chef Takagi Kazuo’s ideas differ from traditional methods?
He is well known for innovation and bold creations, while preserving the authenticity of Kyoto cuisine.
Do you know the ingredients normally used in French cuisine?
Butter (key to cooking and baking), cheese, fleur de sel (expensive salt, used mostly for finishing), herbes de Provence (usually rosemary, thyme, oregano, lavender and other herbs), olive oil and wine (a staple in any kitchen) among many others.
Signature dishes of French cuisine
Soupe a l’oignon: This is a traditional French soup made of onions and beef stock, usually served with croutons and melted cheese. Origins can be traced back as far as Roman times, although the current version dates from the 18th Century. The remarkable taste of French onion soup originates from the caramelisation of onions, to which brandy or sherry is sometimes added at the end of a slow-cook process. The liquid is typically meat stock, although variations can include just water, milk and/or eggs or flour.

Coq au vin: This quintessential French dish was popularized by Julia Child and regarded as one of her signature dishes. It is a dish of braised chicken (pot roasted) with wine, mushrooms, salt pork or bacon (lardons), along with mushrooms, onion, garlic and sometimes brandy. Although the name translates as “rooster or cock in wine”, the recipe usually involves chicken or capon. A red Burgundy wine is normally used, although French regional variations can involve local wines. Examples include coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau) and coq au Champagne (Champagne).

Cassoulet: Cassoulet is a comfort dish of white beans stewed slowly with meats, typically pork or duck, but also sausages, goose, mutton or whatever else the chef can find. This peasant dish originates from southern France and is popular in Toulouse, Carcassonne and Castelnaudary. The name of the dish comes from the pot (cassole) it is traditionally baked in, which is typically shaped like an inverted cone to give the greatest amount of tasty crust. This is a rich, hearty meal, perfect for colder months.
Which ingredients are normally used in Spanish cuisine?
Spanish extra virgin olive oil, Spanish olives (Spain is the world’s largest producer of olives and olive oil), Pimenton de la Vera (smoked paprika are all considered defining spices of Spain). The cuisine typically includes an intriguing element of pepper plus smoke and sherry vinegar (considered the perfect vinegar for dressing salads).
Traditional Spanish cuisine
Gazpacho: The reddest, ripest tomatoes, plus olive oil, garlic, bread, peppers and cucumber are blended until silky smooth, then chilled and poured into bowls or glasses. So delicious, so refreshing. In Andalucía, people have it every day in summer and you can always find a jug on the counter in tapas bars. You should also try salmorejo from Córdoba, a thicker version often served with pieces of Ibérico ham.

Tortilla Espanola: Eggs, potatoes, onions… that’s it. The Spanish omelette is so much more than the sum of its parts. The potatoes and onions are slow fried in olive oil, then mixed with beaten eggs before cooking. Add chorizo, ham, spinach, courgettes or whatever you have to hand to make a tasty meal out of next to nothing.

Patatas Bravas: Perhaps the most ubiquitous of tapas, patatas bravas varies around the country, but all versions involve chunks of fried potato. In Madrid, bravas sauce is made with sweet and spicy pimentón – Spanish paprika – olive oil, flour and stock – but never tomatoes. Some people add garlic, some a dash of fino sherry, while others selfishly insist on keeping their secret ingredients to themselves.
Michelin Guide history
The Michelin guide was originally established to make motoring, tourism and the search for an unforgettable experience available to all. It was launched in France in 1889, when brothers Andre and Edouard Michelin founded their tyre company.

In order to help motorists get the most enjoyment from their trips, they issued a small guide filled with handy information such as maps, tips on changing a tyre, where to get petrol, places to eat and where to take shelter for the night.

All that information was given free for two decades, but when the guide built up the power to influence buying decisions, a new look Michelin Guide was launched in 1920 for the princely sum of seven francs per copy. Six years later, the guide began to award stars for eateries where travellers could enjoy some fine-dining. The Michelin brothers also recruited a team of inspectors to review restaurants anonymously.
The Michelin Guide International Chef Showcase (ICS)
This prestigious series was launched by the Robert Parker Advocate in Singapore and when 1O1O becomes the official partner of Michelin Guide Hong Kong / Macau 2017, Robert Parker Advocate for the first time send top guest chefs from Michelin-starred restaurants around the world to restaurants in Hong Kong. 
What to expect from ICS Hong Kong 2017
ICS chefs will be serving up their dishes for the first time in Hong Kong, where menus will be specially created to highlight locally-favored ingredients. The chefs will meet and greet guests and explain the thinking behind their dishes. These events will pair some of the most sought-after wines with exquisite culinary creations.