Food | The artistic craftsman

This week, Mandarin Oriental Macau is hosting guest chef Stéphane Buron, who heads the two-Michelin-starred restaurant at hotel Le Chabichou in the luxurious, French Alpine ski resort of Courchevel.
Starting his career as an apprentice at Grand Hotel Bragard in Gérardmer, eastern France, in 1983, Chef Buron worked in several well-regarded kitchens before joining Le Chabichou four years later. His culinary flair was soon noticed by the hotel’s owner and Grand Chef Relais & Châteaux, Michel Rochedy, who became his mentor. Honing his skills, Chef Buron won first prize at International “Taittinger 2002, and was named “Chef of the Year” at “Trophées de la Gastronomie et des Vins 2013”. Today, he is Chef de Cuisine at Le Chabichou.
In addition to visiting Japan to share his passion for gourmet cuisine, Chef Buron has been consultant chef in many countries, including Brazil, Singapore and Mauritius. He is a juror in culinary competitions, and has participated in two books written by Michel Rochedy.
Crowned “Meilleur Ouvrier de France”, a most prestigious title that means “Best Craftsman of France”, Chef Buron introduces Mandarin Oriental guests to his refined, ingenious creations that bring out the full flavors of fresh natural ingredients.
Green is the color of the day as the amuse-bouche made from green apple and mint is served on a delicate spoon. Further down the menu, Chef Buron’s delicious signature dishes include Roasted Racan’s pigeon breast served with herb crusted giblets tart and carrot garden. Also featured on the six-course degustation dinner menu is sea bass poached in hay stock with potato, black truffles and veal jus.

SEASONAL BOUNTY

Lai Heen, one of Macau’s most sophisticated Chinese restaurants, is taking Yangcheng Lake’s seasonal bounty to new heights with a limited-time menu crafted to bring out the best of Suzhou’s hairy crab. Lai Heen’s hairy crab menu is sure to provide guests with a culinary experience that leaves an indelible mark.
The inspiring menu showcases a selection of enticing delicacies, including Six-tael (7.8 ounce) whole hairy crab and double-boiled snow goose with cordyceps and dried longan to steamed Brittany lobster fillet with crabmeat and crab roe on egg white and steamed glutinous rice with crab roe in dark vinegar. The six-­tael whole hairy crab is a key highlight of the menu as the crab is masterfully steamed to perfection. The natural umami flavor is delightful, while the texture of the crabmeat is soft and tender. To further elevate the culinary experience, Lai Heen presents this exquisite dish at the table in gueridon, demonstrating the highest level of sophistication.