Daniel Calvert BELON
CALVERT BEGAN his career in London, first at modern-British The Ivy, then with Shane Osborn at his two-Michelinstar Pied à Terre. He went on to work for Thomas Keller in New York at threeMichelin-star Per Se before his last stop on the way to Hong Kong, Le Bristol’s three-Michelin-star Épicure in Paris. After eighteen months at Belon, Calvert is pleasantly surprised that the core clientele is mainly older Cantonese. “They’ve traveled and they’re very well informed. They’re the first who want to talk to the chef about the food. As a neo-Parisian bistro, we focus on more French techniques, but I’ve slipped in a few dishes inspired by back home. Our Peach and Koshihikari Rice with Chamomile is a very English creamy rice pudding. Pigeon Pithivier is a pie,
Daniel 的职业生涯始于伦敦，首先进入现代 英式餐厅 The Ivy，然后又到米其林二星餐 厅 Pied à Terre 追随 Shane Osborn，接着前 往纽约米其林三星餐厅 Per Se 师从 Thomas Keller， 而 来 到 香 港 前 的 最 后 一 个 落 脚 处 － Le Bristol 在巴黎开设的米其林三星餐厅 Épicure。 在 Belon 待了 18 个月后，Daniel 惊喜发
and you know how the Brits feel about their pies! “We don’t use many UK products, but we do support a few small producers that offer items superior to anywhere else in the world. Herdwick Lamb’s heritage is evident in the robust flavor of the meat, and Jersey Royal potatoes from the Channel Islands are new potatoes with a delicate sea-like taste. We’ve tried many butters, but salted Channel Islands butter is the best in the world. You can really taste the farm.”
气息。我们试过许多黄油，但加盐的海峡群
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TK | britain's bounty
现，餐厅的核心客源主要是年纪较长的香港 「他们出过国，见多识广，是第 人。 他说 ： 一批想找厨师聊聊食物的人。我们是新巴黎 风格的餐馆，比较重视法国料理技巧，但我 偷偷加入了几道受家乡料理启发的菜式。我 们的甜桃越光米饭佐洋甘菊其实是非常道地 的英国奶油米布丁，野鸽杏仁派则是一道派， 你知道英国人有多喜欢派的！」 「我们没用太多英国土产，但对于品质优 于世界其他地方的小农，我们的确非常支持。 贺德威克羔羊肉风味强烈独特，来自海峡群
场的滋味。 」
COURTESY OF BELON (2)
岛黄油是全世界最棒的，你真的可以尝到农
COURTESY OF GOUGH’S ON GOUGH (2)
岛的泽西皇家马铃薯则是新品种，带点海洋