A Gourmet Class in Refining Tastes
Rare gastronomic delicacies are best savoured when their provenance is traceable and their sustainability assured. Caviar is perhaps one of the best examples of this credo for luxury consumption today, and nowhere is this more apparent than at The Peninsula Hong Kong, which has played host to the city’s most decadent banquets for the past 85 years.
The Grande Dame has seen the world’s finest “black gold” pass through her lauded kitchens. This fascinating class aims to build on the hotel’s storied gastronomic heritage with an educational and informative look at our pick of the tried-and-tasted premium caviars today, determined by the hotel’s expert chefs.
In a bid to hone your gastronomic lexicon as well as your palate, this class focuses on caviar provenance and sustainability. You will explore how today’s farmed caviars are harvested, their defining flavour characteristics and how best to enjoy caviar in all its glory.