Two-Michelin-Star Chef Thierry Marx -- The “Chef of the Year” by Gault Millau 2006 Presents The French Connection at Oyster & Wine Bar

The Sheraton Hong Kong Hotel & Towers has invited two-Michelin-star Chef Thierry Marx, from the Château Cordeillan-Bages in Pauillac, France, to present to the sophisticated the best culinary creations served alongside with the finest wines from Bordeaux at the Oyster & Wine Bar from 1 - 31 January 2006.

(PRWEB) November 26, 2005 -- The Sheraton Hong Kong Hotel & Towers has invited two-Michelin-star Chef Thierry Marx, from the Château Cordeillan-Bages in Pauillac, France, to present to the sophisticated the best culinary creations served alongside with the finest wines from Bordeaux at the Oyster & Wine Bar from 1 - 31 January 2006.

Thierry Marx at the Oyster & Wine Bar

For Chef Thierry, sky is the limit for infinite culinary creativity. At the Oyster & Wine Bar, Thierry will lavish his creativity, cooking up the best possible combinations of creative French cuisine with the finest selection of Bordeaux wines in perfect harmony.

Overlooking the breathtaking sunset views of Hong Kong island skyline, the Oyster & Wine Bar has a tempting number of fresh oysters and seafood artfully prepared by our Chef. In addition, the Oyster & Wine Bar features special events for lovers of good food and wine, with a creative menu crafted by two-Michelin-star Chef Thierry Marx. For the past three years, the wine dinners have married superb wine from Bordeaux with new French-inspired dishes. They are now a much anticipated date on many gastronomic enthusiasts’ calendars.

Thierry Marx   - The “Chef of the Year” by Gault Millau 2006

“My cooking style is found between the order and disorder; too close to one and it becomes pretentious and soulless; too close to the other, anarchic and without basis. I would like to continue along this central line. I have not adopted all of the Médoc terroir references. I wanted to impose new ones. I have decided to remain a charmed and critical rebel.” Thierry Marx.

His unique culinary philosophy and talented creations have earned him a prestigious recognition by Gaultmillau as Chef de L’année du Gaultm Millau 2006 (The “Chef of the Year” by Gault Millau).

Gault Millau is one of the most influential French restaurant guides. Gault Millau is most famous for its rating system, on a scale of 1 to 20. Restaurants below 10 points are basically never listed. The points are awarded strictly based on the quality of the food with any comments about service, price or the atmosphere of the restaurant given separately. Based on this rating, high ranking restaurants may display one to four toques. In common with the Guide Michelin, but unlike many other guides, Gault Millau does not accept payment for listing restaurants.

Gault Millau guide and its points system moved the focus more clearly onto the quality of the food provided by the restaurant.

Château Cordeillan Bages Wine Promotion

The Oyster & Wine Bar will present the world famous Bordeaux from Château Cordeillan Bages, including large format wines of rare vintages from 1 – 31 January, 2006

Chef Thierry’s signature dishes will go down well with these fine wines for a superb savory enjoyment.

Château Lynch Bages Wine Dinner on 13 January 2006

Chef Thierry and Sheraton Hong Kong are pleased to invite all wine dinner goers to participate in this one night only Chateau Lynch Bages Wine Dinner at the Oyster & Wine Bar on 13 January 2006 (Friday).

For reservations, please call 2369 1111 ext. 3145.

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