Archive for September 5th, 2010

Disciples Escoffier Dinner at Restaurant “Chez Nous” Tuesday, September 21, 2010 – Shanghai

Sunday, September 5th, 2010


This month Chef Louis-Antoine Giroud will welcome us on the eve of the Middle Autumn Festival 21st of September at restaurant “Chez Nous” by City Super. Louis-Antoine is just arriving from Lyon and will prepare for us a “Menu Machon”.

Louis Antoine, The Passionate Chef

Louis-Antoine started cooking with his grandmother, who was a Chef in Thonon-les-Bains during summer holidays. As Louis-Antoine said : “My passion for the Culinary art started there….” he studied the culinary foundation in Groisy-le-Plot, and continued his training at the in Thollon-les-Mémises with Chef Lucien Dupond, former Chef of French President Mr. Pompidou. Later on, in “Restaurant Victoria “in Thonon-les-Bains, he had the honor to meet 2 legendary Chefs, Trois-Gros & Gagnaire, in “Comte Rouge Restaurant” he met another legendary Chef, Bernard Loiseau. In 1996,Louis-Antoine moved to London, at the Hotel “Warwick Palace ” in Kensington as Head chef, where Lady Diana was a regular customer, then he moved to “The Four Acres”, 2 Michelin stars,and “The Forester Arm’s” under the guidance of Chef Jamie Oliver. In 2004, Louis-Antoine decided to came back to France, in 2006 a new opportunity was offered to him, to manage a fine dining restaurant in Lyon; he met and was inspired by 2 MOF, Gérard Vignat & Joseph Violat. In 2007, Louis decided to open his own restaurant in Lyon, the “126”; immediately the success arrived and he was recommended in several guides. When renowned Master Chef Robert Fontana proposed to him to join his team of “Chez Nous” by City Super, his answer was immediately positive and here he is.

Price (wine included):
Escoffier member RMB400
Non-member RMB500
Kir et “Lyonnaiseries »
Caviar Lyonnais
Green lentils salad with vinegar deglazed smoked bacon, onion dices and a French « vinaigrette » dressing sauce
Gâteau de Foies de Volailles à la Sau-ce Financière
Warm chicken liver cake with an onion, mushrooms and tomato sauce
Poulet au Vinaigre, Gratin Dauphi-nois, Salsifis au Beurre, Purée de Potiron à la Muscade
Slow braised chicken served with vinegar sauce, creamy potato “gratin”, buttered salsify and pumpkin puree
Saint Marcellin Affiné
Typical cheese served with a mixed salad and walnuts
Poires à la Beaujolaise et Bugnes
Red wine poached fresh pears served a red wine, spices and cinnamon syrup ; also sugar glazed pastry, specialty of Lyon
Le Menu Machon
Chef Louis-Antoine

Where: City Super – IFC Tower B2 -By metro: Lujiazui station – exit n. 6
When: 19:30,  Sep. 21, 2010
Price: Escoffier member RMB400; Non-member RMB500

Reservation: Angela .8621 64478739*101