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Hideaki and team getting ready, we're so hounered to be working with you guys @hideakisato #taviehk #aamanns1921 #collaboratedinner #cphcooking

Thank you very much Chef Sato and Hiromi San from @ta_vie_hk for visiting us !! It was our pleasure to cook for you tonight !! #mume #mume_taiwan #taviehk #chef💯 #asias50best

Civet braised abalone with abalone shell (edible too!) #taviehk #abalone #hkfoodie

[Ta Vie x Tokuyoshi] - Chef Yoji Tokuyoshi’s signature dish: “Gyotaku” with Pine Nuts Milk

Inspired by traditional Japanese “Gyotaku” custom (where fish caught for the day were printed on canvas), Chef Yoji uses Squid Ink to paint the outline of a Horse Mackerel. In the middle is Hokkaido Scallops Mousse seasoned with Orange & Lemon Zest, then sandwiched between perfectly cooked Horse Mackerel Meat and covered with black Vegetable Carbonate Powder.

I have to say the natural savouriness of the juicy Horse Mackerel went perfectly with the light Scallop Mousse and tangy Orange-Lemon Zests, giving it a juicy and rich yet clean finish. The Vegetable Carbonate was the most important element; its sweet fragrance added different dimension to the dish and replicated the textures of fish scales, giving it crucial crunch. Wash this down with a light, creamy Pine Nuts Milk and you get a heavenly balance on your palate. @ristorantetokuyoshi

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Ta Vie, Hong Kong
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Reading like a boss 😌

#hk #taviehk

Thank you Chit for a wonderful last evening in HK! #taviehk

#ChefSpotlight Hideaki Sato, chef and co-owner of two-Michelin-starred Ta Vie, is well-versed in French and Japanese cooking, and familiar with Asian ingredients. He combines these three strengths to develop his culinary identity. “My cuisine is very traditional, but on the other hand it’s also very unconventional, and I push myself to make sure every new menu has to be better than the last one." says Sato. "To me, the beauty of innovation is to do things that no one has done before."
#大廚故事 香港米芝蓮二星餐廳Ta Vie旅的大廚兼合伙人佐滕秀明精通法式及日式的烹調手法,並對亞洲的食材非常熟悉。他把這三個強項揉合在一起,創立出自己的烹飪風格。他說:「我做的料理非常傳統,但另一方面也是非常創新。我推動自己,以確保每一個新的菜式,必須比上一個更好。對我來說,創新之美在於做以前沒有人做過的事情。這很難,但我會一直堅持下去。」
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#michelinguidehkmo #taview #taviehk #2michelinstars #chef #hongkongchef #hkdining #finedining #hongkongeats #hkfoodie #finedining #michelinrestaurants #foodphotography #michelintwostar #michelinstars #fusionfood #米芝蓮 #米芝蓮指南 #米芝蓮二星 #法國菜 #日本菜 #美食 #香港美食

'Tarte au citron' with meringue ice cream, lemon cream, tarte chunks and a meringue butterfly 😋 @ta_vie_hk #taviehk #frenchjapanesefusion #hkfood #summer

MOST RECENT

[Ta Vie x Tokuyoshi] - Chef Yoji Tokuyoshi’s signature dish: “Gyotaku” with Pine Nuts Milk

Inspired by traditional Japanese “Gyotaku” custom (where fish caught for the day were printed on canvas), Chef Yoji uses Squid Ink to paint the outline of a Horse Mackerel. In the middle is Hokkaido Scallops Mousse seasoned with Orange & Lemon Zest, then sandwiched between perfectly cooked Horse Mackerel Meat and covered with black Vegetable Carbonate Powder.

I have to say the natural savouriness of the juicy Horse Mackerel went perfectly with the light Scallop Mousse and tangy Orange-Lemon Zests, giving it a juicy and rich yet clean finish. The Vegetable Carbonate was the most important element; its sweet fragrance added different dimension to the dish and replicated the textures of fish scales, giving it crucial crunch. Wash this down with a light, creamy Pine Nuts Milk and you get a heavenly balance on your palate. @ristorantetokuyoshi

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Ta Vie, Hong Kong
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[Ta Vie x Tokuyoshi] - Chef Yoji Tokuyoshi’s:
- “Pizza Marinara” (Tottori Matsubagani Crab, Shirako, Tomato Sheets, Tomato-Caper Jelly, Tomato Water, Acai Seeds. Paired with Crab + White Wine Soup)

A visionary creation which tastes exactly like Pizza Marinara. The creamy Shirako acts as the “cheese” against the backdrop of the Tomato base whilst enhancing the Crab’s sweet natural flavours. Washing this down with Crab-White Wine Soup was decadent and delicious to say the least. Stunning~ @ristorantetokuyoshi

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Ta Vie, Hong Kong
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[Ta Vie x Tokuyoshi] - Chef Hideaki Sato’s:
- “Mussels a la Provençal” (Edible Mussel Shells made of Potato Carbon Bread, Hokkaido Mussels, Artichokes, Olives, Tomato Sauce, Garlic Parsley Dressing)

A delicious deconstructed version of Mussels a la Provençal, with all flavours combining flawlessly. Particularly impressive was the edible Mussel Shells, which added a playful touch to the dish and added a savoury, earthy dimension to the classical tasting dish. Wonderful~ @ta_vie_hk

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Ta Vie, Hong Kong
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[Ta Vie x Tokuyoshi] - Chef Yoji Tokuyoshi’s:
- Steamed Buns with Toscan “Trippa” (Beef Tripe Tomato Ragu)

A beautifully reduced, rich and intense Beef Trippa is paired with Pickled Savoy Cabbage to enhance its savoury beefiness. In normal Italian cuisine, this would have been ideally paired with bread. However, Chef Yokuyoshi playfully paired it with Chinese Steamed Buns to pay homage to Hong Kong and give it a Chinese flair. It has proven to be a fun and hugely successful twist. Now I understand why Chef calls his cuisine “Contaminated Italian” 😂👍🏼 @ristorantetokuyoshi

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Ta Vie, Hong Kong
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[Ta Vie x Tokuyoshi] - Chef Hideaki Sato’s:
- “Tottori Matsubagani” Crab Salad with Crispy Buckwheat Crepe & Crab Miso Sauce

A light, refreshing yet fragrant starter perfectly showcasing the crab’s flavours. Lightly poached crab meat was paired with a salad of Baby Chives, Tomato, Radish & Avocado to bring out its sweet fragrance. It is then paired with crispy, earthy Buckwheat to provide earthiness and crucial texture. The rich Crab Miso made using Crab Roe, Miso, Sesame Oil & Rice Vinegar helps enhance the crab’s rich flavours and elevate the dish entirely. A decadent starter. @ta_vie_hk

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Ta Vie, Hong Kong
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Excited for tonight’s Tokuyoshi x Ta Vie four-hands dinner. Japanese-French & Japanese-Italian masters in action ✋🏼🤚🏼✋🏼🤚🏼

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Ta Vie, Hong Kong
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Annonce du nouveau livre.
New book releases.
先立ってfacebookにて告知致しましたが、このたび、「信州の料理人、海を渡る。 La brise soufflée de Nagano(長野から吹いたそよ風)」を、上梓させていただきました。
書籍案内HP (一部ページをご覧いただけます): https://goo.gl/veUyiC 【登場する料理人と故郷】(敬称略、登場順)
山岸啓介(étude, 東御市)
大草真 (L'ARÔme, 信濃町)
小林徹靖(SUSHI OKUDA, 松本市)
竹田和真(Le Sot l'Y Laisse, 白馬村)
小林圭 (KEI, 諏訪市)
稲沢尚徳(KEI, 上松町)
佐藤秀明(ta vie 旅, 長野市)
近年、海外で活躍する日本人料理人が増え、その評価も高まっています。なかでも食の都パリではなぜか多くの信州出身の料理人たちが活躍中。本書ではそのうちの6人と、香港で活躍する佐藤シェフを加えた7人に迫りました。
外つ国(とつくに)に生きるとはどういうことなのか? 彼らの日常、苦闘、喜び、料理や故郷への想い、パリと香港の今… オーナーシェフのみならず、シェフを目指す若者、寿司職人、夢追い人…
様々な料理人に迫った料理本でありながら人間ドキュメンタリー写真集でもあり、料理とレストランガイドはもちろん、レシピも少々、店付近の名所風景(ガイド)も少し加えてこれまでにないスタイルを目指しました。
料理業界や料理好きの方々に限らず、たくさんのみなさまにお楽しみいただける構成にできたと自負しております。若い料理人や調理師学校の学生におすすめします。また、いろいろな意味で疲弊している部分が少なくない日本の飲食業界。「この業界で働くの、疲れちゃった」方には是非お読みいただきたい。
料理人の目線(本書制作のため最近は作り手を離れておりましたが)で料理人を捉えたらどうなるのか、そして、故郷「信州」を意識しながら取材、撮影、執筆を致しました。
県歌「信濃の国」を心に刻み、どんなに辛いことがあっても「ずく」(※)出して乗り越える異国に生きる頼もしき信州人料理人たち… 是非ご一読いただき、忌憚のないご感想を賜りますようよろしくお願い申し上げます。 <(_ _)> (※)ずく:根気、やる気、気力などに近い意味の言葉であるが該当する標準語はない。信州語。
A4版、116ページ、オールカラー
ISBN : 978-4-86623-013-9 C0077 ¥2900+税
長野県内主要書店並びに通信販売(出版社オフィスエムのHP 及び amazon)にて順次販売開始。都内や大阪の書店販売も予定しております。

#信州 #信州人 #信州好きな人と繋がりたい #長野県 #料理人 #寿司職人 #料理好きな人と繋がりたい #フランス料理 #料理本 #shinshu #naganojapan #cuisinefrançaise #chef #新刊 #cuisinier #parisrestaurant #hongkongrestaurant #livre #cookbook #livrecuisine #香港 #パリの日本人シェフのレストラン #paris #hongkong #restaurantétude #larôme #okudaparis #lesotlylaisse #restaurantkei #taviehk #

At Asia's 50 Best Restaurants announcement luncheon, Chef Hideaki Sato was glad to catch up with some Asia's top chefs and good friends in the industry. We look forward to the list of 2018 to be revealed in Macau on March 27!
#ta_vie_hk #taviehk #hideakisato #asias50best #topchef #chefslife

Last day of a great collaboration with @kaiho1011 and @hiromiicotakano here at @tairroir in Taipei!!! Thank you everyone for coming 🙌🙌❤️❤️👌👌✌️✌️☺️☺️⭐️⭐️ HAPPY SUNDAY PEOPLE🙌🙌🙌#lesgrandestablesdumonde #2michelinstars #tairroir #odetterestaurant #taviehk #lobeholdgroup #finediningisnotdead #theworlds50best #asias50best #amazingtaiwan #cheflife #visittaiwan #lastday #frankyjaiposte #oeplpedp #bdm

We are ready for our 6 Hands event! Welcome @odetterestaurant and @ta_vie_hk to Taïrroir, Taipei! It's an honor to have this collaboration and to cook along side with these amazing chef! Looking forward to sharing the philosophy of cooking together.
#tto #6hands #taïrroir #odettesg #taviehk #taiwan #terroir #taipeifinedining #gourmet #foodlover #finedininglovers #epicevent #staytunned #michlinstarchef #asia50bestrestaurant

Autumn tasting menu featuring Asian produce🍂

Japanese burdock infused duck consommé soup with wild mushrooms and duck wonton.... #tavie #taviehk #duck #consommé #mushrooms #soup #burdockroot #japan #hideakisato #hongkong #michelin #asia50best #foodie #food #foodies #foodlover

Poached oyster in fresh green juice gel with wasabi, green mango and apple.... #oyster #tavie #taviehk #hideakisato #japan #hongkong #michelin #asia50best #foodie #food #foodies #foodlover

#foodiebillssaysyes #foodiebillscentral "Mille Fleurs" aux framboises rose, raspberry and red dragon fruit

#foodiebillssaysyes #foodiebillscentral Braised beef cheek with red wine, carrot, beetroot and rigatoni

#foodiebillssaysyes #foodiebillscentral Sweet corn cold soup with shrimp consommé jelly as basil pesto

#foodiebillssaysyes #foodiebillscentral Lunch menu - Terrine de foie gras - layers of carrot and dry apricot with mint salad

#foodiebillssaysyes #foodiebillscentral Wagyu "minute" steak with burnt onion and onsen egg, Japanese whisky sauce

#foodiebillssaysyes #foodiebillscentral Tasting menu - Civet braised abalone with edible abalone shell

#foodiebillssaysyes #foodiebillscentral Tasting menu - House made pasta with Aonon fresh seaweed sauce topped with premium uni

#foodiebillssaysyes #foodiebillscentral Tasting Menu - Kegani crab and avocado cocktail with black vinegar sauce covered with chrysanthemum jelly

918 Birthday Dinner 🥂🎂💕 With Sis 🍽💋 Thx my +ja @elena1201 🎀 #birthday #happybirthday #happybirthdaytome #birthdayparty #tavie #taviehk

Coffee and chocolate.. best pairing ever...#iamahappygirl #taviehk

Peach compote with cheese cake ice cream... such heavenly flavours...#iamahappygirl #taviehk

Tavie autumn dessert is soo amazingly pretty...#rosepetalspastry #iamahappygirl #taviehk

Kagoshima beef...cooked to perfection...#iamahappygirl #taviehk

Wagyu smoked in thyme leaves .. an amazing presentation...#taviehk

Lobster with eggplant purée.. so fresh and sweet..#iamahappygirl #taviehk

So pretty.. apricot and tomato...#iamahappygirl #taviehk

An art...tastes absolutely awesome...#iamahappygirl #taviehk

Sweet corn puffed mousse with aburi shrimps... ohhh the Flavours are Soo good and mind blowing...totally worthy of its Michelin stars...#iamahappygirl #taviehk

So pretty... and tastes awesome..#iamahappygirl #taviehk #aberdeentwilight #siammojito

Yayyyy back to my favourite place...#iamahappygirl #taviehk

A pleasant lunch with chef Hideaki Sato and his team from ta vie ** Hong Kong . It's always inspirational to dine out with chefs when discussing the flavors and ingredients. I missed the studio many times but this time very lucky chef Hideaki Sato is here for doing cooperation with Adam Aamann at Aamanns 1921, he reserved the place so I got last min chance to join them. Overall , there are few dishes are very impressive, witch flounder, danish squid and the pigeon, also desserts are served classically. Only thing average were the few snacks at beginning. Overall, I am glad to get chance to pay a visit , and hope to return again. Silk smooth service , great ambiance, and of course, the river views . #thestudio #copenhageneats #copenhagenrestaurant #tastytrip_copenhagen #nordiccuisine #taviehk #HideakiSato#jocelynchen #tastytrip#michelinstar

Vi siger tak til Hideaki Sato med team og vores Aamanns 1921 team for en fantastisk oplevelse i går!
Vores nye restaurant i Niels Hemmingsens Gade blev indviet på fornemste vis under dette 'Breaking the New' event i samarbejde med @copenhagencooking
Du kan læse lidt mere om Aamanns 1921 og booke bord her: aamanns.dk/aamanns-1921

#aamanns1921 #taviehk #hideakisato #copenhagencooking #collaboratedinner

Vi kan ikke få spænding nok, så vi skifter lige dørpartiet 30min før åbning 😬#taviehk #aamanns1921 #cphcooking #collaboratedinner #breakingthenew

Så er det i dag vores særlige frokost og middag i samarbejde med @copenhagencooking løber af stablen!

#Repost @adamaamann
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Hideaki and team getting ready, we're so hounered to be working with you guys @hideakisato #taviehk #aamanns1921 #collaboratedinner #cphcooking

Hideaki and team getting ready, we're so hounered to be working with you guys @hideakisato #taviehk #aamanns1921 #collaboratedinner #cphcooking

Thank you Chit for a wonderful last evening in HK! #taviehk

Chef Hideaki Sato mesmerizes with extraordinary menu! Thank you chef! #taviehk

Can't wait for November to arrive! 6 hands collaboration with Chef Sato San from Ta Vie and a mystery chef.👨‍🍳 #taïrroir #taviehk #tto6hands2017 #mystery #chef #gourmet #finedining #foodie #taipei #crossover #manifique #spirit #guestchef

A much delayed birthday dinner but was worth the wait 🥂 thanks ❤️
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#birthdaygirl #birthdaydinner #birthdayfun #taviehk #hkfoodie #michelin #twostarmichelin #foodie #foodlover #michelinhk #loveu❤️

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