As it turned out, we started with XPY’s rillettes served on toasted baguette, chilled panna cotta with tomato and basil followed by the confit bayaldi garnished with a nice tapenade of bacon bits, olives, ginger, carrot and celery (in a very fine brunoise dice) and the cote de beouf served with a red wine and shallot reduction.

As I am off to Hong Kong for a week, spent last night cooking and freezing food for Mrs P for the coming week – fish soup, lap mei rice and a more traditional ratatouille as well as some stir fried pork with garlic and scallions. Flying off to cook a risotto for an engagement party in Hong Kong now.