On 21 June, a full house at Topaz was both delighted and inspired by the fruits of the labours of Benoît Vidal, the two-Michelin-starred chef who generously shared his time, knowledge and exceptional talents through a sublime six-course menu for this latest Les Etoilés Michelin du Topaz event.
Chef Vidal is famed for his vivacious flavours, unusual ingredients, elegant touch and the sheer harmonies that sing from his plates: a delight for the eye and palate alike. On the evening at Topaz, he thrilled diners with a series of dishes that captured our hearts and imaginations, including crayfish infused with sweet woodruff — also known as wild baby’s breath thanks to its sweet aroma — while the main course was a duck breast, pink as a hibiscus flower on the inside, crisped to perfection on the outside, and served with a tangy array of beetroot, ginger and hibiscus.
Naturally, Chef Vidal spent a great deal of time working with our kitchen team providing training, skills and insights on his techniques and philosophy of cooking. The team appreciated his patience and the time he took to explain every step of the processes involved. It was a great learning experience for them, and our tremendous joy and pleasure to host such a generous soul for this special event. We thank him from the bottom of our hearts.
We are already working on the next event this October and will, of course, keep you advised. In the meantime, watch this space, and take a look at the photos here to get a flavour of Topaz’s star-studded Michelin soirées:
