Monday, September 20, 2021
In Hong Kong, (and elsewhere too), the tradition encourages the person leaving the company to bring something to eat (and drink if you want) to share with his or her colleagues: "Un pot de départ" (as we say in French).
Cupcakes are often an easy and obvious option for "job-leaving" party and "last day" gathering, and "Twelve Cupcakes" (@twelvecupcakeshk) makes some really good ones.
So, I bought quite a few to share with those I worked with, some since the very beginning, 9 years ago, some more recently and others just because they worked in the office next door. 😁👍
Recommended by my friend (and Wine Director/Sommelier), Simpson To (@simpsonto), Bruno and Christiane Olivier Champagne "Signature" Brut was an excellent choice as a farewell Champagne to sip with colleagues and to accompany the cupcakes
Bruno and Christiane Olivier Champagne "Signature" Brut
Clean, crisp, light, mineral, floral, very well balanced and harmonious, nicely combining fruit, acidity, structure and texture. Probably one of my favorite Champagne in this kind of price range. Loooooooooooved it, and everyone else too. 😁👍🍾🥂
Thanks @simpsonto for the recommendation, and to thanks to those I shared the cupcakes and the Champagne with.
Once the round of "goodbye to everyone" (maybe not "everyone" actually, as I know there are a few people I have missed, as I didn't see them that day) was finished, I went back to my office to have one last look at this breathtaking view of Kowloon Bay, (and Hong Kong in the far background), while sipping on the rest of the Champagne left at the bottom of the bottle and eating the last cake.
I'm going to miss that view...
…and this office too. (*)
Santé! Cheers! And Goodbye Kowloon Bay...
(*) I had already a vague idea that my new office would be a cubicle in a shared opened office with no windows... (sigh)
#cupcakes #champagne #bubbles #leavingmyjob #gathering #colleagues #view #hongkongview #hongkong #viewfrommyoffice #viewfrommyofficewindow #lesphotosadom #ledomduvin @ledomduvin
Farewell Lunch too...
After the lunch with my colleagues (the previous day), my boss, the #2 of the company, who is also one of my mentors, and the one who hired me 9 years ago, treated me to a very nice lunch.
I cannot reveal the name of the place, and couldn't take any pictures inside either (as it is forbidden).
All I can say it that the place looked refined and chic, smart-casual, the wine list was interesting and the food choices were very appetizing.
I took the Katz Pastrami sandwich, which I did not have since New-York, 10 years ago, it brought back a lot of sweet memories from the big apple.
As you can see on these few pictures (I took that day), the place has a nice terrace with an incredible panoramic view overlooking Hong Kong and Victoria Harbour.
Some of you might recognize the place (from where I took these pictures), as you might have been there already. For the others, here is a clue, it is a private club, only opened to members and their guests.
I'm not a member. I was just invited as a guest, (thank you Sean), therefore there is little chance I will go there again, but you never know. 😉 😜
#farewell #farewelllunch #lunch #lunchwiththeboss #hongkong #hongkongviews #lesphotosadom #ledomduvin @ledomduvin
Farewell lunch at Le Pan with my colleagues
After 9 years working for the same company
As a tradition in Hong Kong, (and elsewhere in some other countries of the world too), my colleagues invited me to a "farewell" lunch at Le Pan Apicius, the fine dining French restaurant of the company, in the office building, located at Kowloon Bay. The company that I left, on my own decision, after 9 years of good and loyal services.
The lunch was somewhat unexpected, as I was not sure if my colleagues will do anything for me, needless to say, pay for a farewell lunch for me. I'm saying that as I'm not the most enjoyable nor the most pleasant guy to work with. I'm usually quite loud and obnoxious, strict, tough and direct, as, I usually like to get the job done and cannot deal with all the "BS" that can often comes with it.
The fact is that I barely have any friends, and I often see, (or even qualify), myself, as being both "anti-social" and "socially-impaired", as, usually, people have difficulties to cope with me, my character and/or my personality.
I was even told recently, that my blunt, rough, "in-your-face" honesty and way of speaking to most people (in general), is quite surprising, often annoying, difficult to hear and not necessarily welcome nor accepted by most people. And, as that's how most people I know see me, it must be true so then.
Consequently, I was not too sure if my colleagues will do anything for me. And frankly, I was the one who invited them first, with the intention to pay for them, (not them to pay for me), just to, at least, say goodbye the right way, despite the fact that I may have been the worst asshole they ever worked with (my reputation usually precedes me, everywhere I go).
However, they did and the lunch was really enjoyable, fun and relaxed. Maybe they were just polite or, maybe, (and, note that I said "maybe"), maybe I'm not that bad after all. I do not know. I'll let you be the judge of that if we meet one day. And, if that day occurs, do not hesitate to be honest with me, I can take it. 😉
Anyhow, the food was great (Chef Edward Voon and his team are always doing wonders, if you ask me) and the wines, (that we tasted blind), were really interesting.
Domaine Lapierre "Raisins Gaulois" Beaujolais 2018 (@domainelapierre)
As we were tasting blind, I had a moment of hesitation, and I first mistaken it for a Pinot Noir on the nose. It was a delight for the taste buds: clean, fresh, zesty, light, crisp, cherry and raspberry notes, with a juicy mouthfeel, well balanced and textured. Definitely my type of summer red wine. Loooooooooooved it. And, at this price, it is even better. It is a steal actually, as you can fill up your cellar without your wallet breaking a sweat. 😉😁👍🍷
Azienda Agricola Cogno Barolo "Cascina Nuova" 2007 (@elvio_cogno)
I did not know what to think at first, as the color showed a bit of age and the nose was "pruny" (old wrinkled plum) with some very distinct tertiary aromas (leather, saddle wood, underbrush). My olfactory memories brought me straight to Italy, but I wasn't sure where exactly, while one of my colleague was thinking Bordeaux. I knew it was not Bordeaux, it smelled too Mediterranean, and definitely not like home for me (I'm from Bordeaux for those who may have not realised it or did not know).
So, I was hesitating between Tuscany and Piedmont. As the nose seemed more reminiscent of an old Tuscan wine, I said Tuscany, but of course it was Piedmont. Not at its best condition, yet still interesting and drinkable, but definitely reached its peak (IMO), unless the bottles we drank suffered from some heat at some point, which may have accelerated the evolution of the wine.
Thank you Sam for the lunch (he paid for it) and Martin for the company (he ate the food and did the talking).
Thank you to Le Pan Wine Director/Head Sommelier and friend, Simpson To. Thank you also to Le Pan Restaurant Manager and friend, Fagin Cheung. And last, but not least, thank you to Chef Edward Voon and his team for the food and service of course.
For those who may not know the whole story about how I ended up at Goldin Wines, 9 years ago, it is all thanks to Edward, to whom I would be eternally grateful for recognizing me in the middle of the crowd at the airport, on the way to Hainan Island (South China), 2 years after we first met back in Tianjin.
He recognized me, then we took the plane and went on separate ways. A few weeks later, we bumped into each other, twice, then he brought me up to the office at the 22nd and 23rd floor of the IFC building back then, where I was interviewed by Sean, and the rest is history. And, here we are, 9 years later, saying goodbye to this lovely adventure, closing this chapter to go to the next.
Thank you guys for this farewell lunch to celebrate my departure from the company, after 9 years of good and loyal services. Much appreciated.
(PS: Post originally posted on my Instagram account on July 31st, enhanced for the purpose of this post on my blog, I forgot to post it earlier.)
#ledomduvin @ledomduvin #lesphotosadom #farewell #farewelllunch #wine #vin #vino #wein #food #lepan #lepanrestaurant #lunch
Sunday, September 19, 2021
Nice line up too...
(August 14th 2021)
That night again, my wine pairing was a success and a delight for the taste buds of our "patrons" (literally and figuratively, as the big boss was there with his guests too 😉😁🍷).
There is nothing more satisfying than receiving a "thank you" and/or a praise for the service provided to enhance the dining experience of our customers.
We do it with passion, knowledge and skills, in a pleasant, approachable and funny manner, somewhat theatrical, yet always respectful and without crossing the boundaries, for this moment to remain a lasting memory, and even trigger the need to come back for more.
The food, the wine, the service, the ambiance, the atmosphere, the manners, the attention to details, the company, the decor, the lighting, the music and so much more, it is the right combination of all of these that makes the dining experience so unique and different each time.
I love wines and I love my job.
Here are the wines that I prepared, opened and served that night.
Louis Roederer and Philippe Starck Brut Nature Rosé 2012 (@louisroederer_)
A delightful Rosé, complex and refined, elegant and playful, a very good champagne to start with.
Agnès Corbon Chardonnay Grand Cru Millésime 2005 (@acorbon)
A very subtle and mature champagne with lots of elegance and character, refined mouthful, and notes that will please the sophisticated palates.
Chateau Cos d'Estournel Blanc 2017 (@cosdestournel)
Crisp, light on its feet, great acidity, zesty, perfect as a starter wine to wake your appetite.
Domaine Dauvissat-Camus Chablis Grand Cru Les Clos 2006 (@vincentdauvissat)
Rich and complex, very buttery, and showing slight sign of age, but still pretty enjoyable.
Bachelet-Monnot Bâtard-Montrachet Grand Cru 2018 (@alexbachelet)
The star of the night for me. I decanted it. What an incredible wine! Perfectly balanced and harmonious from the moment it touches your lips till the end of the long lasting finish. Wow! Ideal with the Dover Sole.
Paul Jaboulet Aine Hermitage La Chapelle 2009 (@pauljabouletaine)
I decanted it when the starters were served, as it was a bit close, and needed a kick, it revealed itself right on time for the roasted pigeons.
Dow's Vintage Port 2000 (@dows_port)
Nice, light, good acidity, not overly sweet, Perfect with Cherry Jubilee
After the wines of the previous night, it was definitely a nice line up too.
That's all folks!
Santé! Cheers! Be safe and take good care of yourself and your loved ones, give each other some love, 'cause that's all we got!
#lesphotosadom #ledomduvin @ledomduvin #wine #vin #vino #wein #sommelier #sommelierlife #sommlife #ilovemyjob #wineservice #restaurant