Celebrity Life

Fifty metres underground — this is the depth that local winemakers chose when they decided to store 10,000 wine bottles in the Aven d'Orgnac caves, an underground tourist attraction located at the southern end of the limestone plateau of the Gorges de l'Ardèche.

The experiment began in March 2018, when a new storage facility was specially created in a disused access tunnel to allow wine to mature in what amounts to a highly stable and peaceful environment.

A living product that ages best in undisturbed darkness, the wine will have benefited from ideal conditions: A constant temperature of around 12°C and an all-year-long rate of humidity of over 95%.

On December 12, 1,000 bottles of Côtes du Vivarais "Grand Aven 2017" from this treasure trove will be passed from hand to hand by a chain of human volunteers who will bring them back to the surface after two years underground. Thereafter, they will go under the hammer with a range of other local vintages in an auction with modest reserve prices.

Lots on offer will include 150 magnums of Terra Helvorum 2017 starting at 30 euros, 350 bottles of 2015 Terra Helvorum for as little as 15 euros and 350 bottles of Grand Aven 2016 from just 10 euros.

On land and sea

These days, experiments to store wine deep underground are very much in vogue in France. On June 3 of this year, 500 bottles were placed in racks at a depth of 103 metres in caves in Padirac under the watchful eye of Serge Dubs, the Best Sommelier of the World in 1989.

The first of these to return to the surface will be brought up for an initial tasting in the spring of 2021. And let's not forget that this experiment is focused on a very particular wine: A Clos Triguedina Cahors, christened Cuvée Probus, which has been produced to honour the 130-year anniversary of the Padirac Chasm.

Surprisingly enough, this new approach to maturing wine was initially inspired by a find at sea. In 2010, divers in the Baltic discovered a wreck containing what turned out to be a cargo of champagne, which was probably on its way to 1840s Russia.

The wave of experimentation that is now ongoing began when the bubbly, which was made by such houses as Veuve Clicquot, Heidsieck and the now defunct Juglar, was discovered to still be delicious after some 170 years under water.

In Saint-Jean-de-Luz in the French Basque country, winemaker Emmanuel Poirmeur has registered a patent for a process that involves vinifying wine in special vats at a depth of 15 metres under water. For its part, Leclerc-Briant set a record when it vinified one of its champagnes at a depth of 60 meters under the Atlantic in 2012, not surprisingly the vintage was christened "Abyss."

The post 18 of the Best Hong Kong Mooncakes To Indulge in This Mid-Autumn 2020 appeared first on Prestige Online - Hong Kong.

Celebrating Christmas would be incomplete without giving. So, guess what we're doing?

We're counting down to the big day with an Advent Calendar filled with 25 days worth of prizes. From incredible staycations at luxury hotels and epic feasts at Michelin-starred restaurants, to more exclusive experiences and gifts. All Prestige readers have the chance to win in our Christmas giveaway collectively valued at over HK$150,000.

A new giveaway will be announced here, and on our Instagram, every day from the 1-25 December 2019. Remember to check this page, and Instagram, for new prizes daily to see if you’ve won.

How to enter:

1. Follow Prestige Hong Kong on Instagram.

2. Like the Instagram post for the prize that you would like to win.

3. To increase your odds of winning tag your friends so they can participate, too.

Terms & Conditions:

1. By entering this Prestige giveaway, you will be bound by these terms and conditions and acknowledge that you satisfy all eligibility requirements.

2. This giveaway is open to Hong Kong residents only and entrants must be over the age of eighteen (18).

3. Entrants must follow our Instagram pages and set their profile to public in order for their entry to be valid.

4. The giveaway prize is live for 24 hours only.

5. Entries will be accepted within these 24 hours. Thereafter the giveaway for that day/prize will close and the winner will be announced.

5. Winners will be contacted and asked to provide their full name and contact details via Instagram within 48 hours.

6. Winners will be instructed on how to claim their prize by by email.

7. Winners must respond to redeem the prize within seven (7) days of the prize announcement, otherwise the prize will be forfeited.

8. Prizes cannot be exchanged for cash, credit and are non-transferrable to third parties.

9. Prestige reserves the right to cancel, re-draw or otherwise modify this giveaway at any time with immediate effect and without giving prior notice.

10. Photos are for reference only.

The post Prestige’s Christmas Giveaway: Advent Calendar 2019 appeared first on Prestige Online - Hong Kong.

It may be small but it's perfectly formed – and provisioned. We gather a few friends for a lavish meal at Reign The Abalone House and finds the tiny restaurant acquits itself admirably. 

The recently opened K11 MUSEA is not just a pioneer in the concept of “cultural retail”. The arts-inspired Tsim Sha Tsui landmark is also carving out a reputation as a food hub, hosting a range of restaurants both mainstream and esoteric. On Basement Level 2, tucked away next to George Coffee and tea house Dialogue by SP, is Reign The Abalone House. It can be easy to miss if you’re not paying attention, yet the 20-seat shop is gaining popularity on social media with its food and beverage offerings. Add to that the fact that its menu was created by a Michelin-starred chef, it’s no wonder we jumped at the chance to invite a handful of socialites and KOLs (key opinion leaders) to the tiny eatery to see if it measures up to the hype.

First to arrive is actress and model Jessica Jann with her entrepreneur-investor husband Kenneth King. The couple were married early this year and since then have been preoccupied by home renovations. “We’re finally moving into our new apartment in Mid-Levels!” says Jann while being handed a glass of 2009 Brut Millésimé Vintage champagne. “We’re currently finishing the renovations and waterproofing the rest, and then it’ll be ready to go.”

We sit down and have a brief glance over the special four course abalone menu designed by Michelin-starred Swiss chef Jean-Marc Soldati and learn that Reign uses South African abalones reared in the pristine waters of Walker Bay and cooked using an advanced vacuum process that perfectly retains the mollusc’s natural flavour. But before we get any further, nail-salon maven Stephnie Shek, dressed chicly in all white, arrives with Victoria Chan, followed by fashionista Ingrid Wong and stylist Mayao wearing a hoodie from the H&M x Giambattista Valli collection.

[caption id="attachment_177052" align="alignnone" width="1176"] Slow-cooked Reign abalone collagen with lobster and premium Osetra caviar[/caption]

As the first course, slow-cooked Reign abalone collagen with lobster and premium Osetra caviar, is served we catch up with everyone’s latest projects and travel plans. “I’ll be travelling to London for the opening of a new Page hotel,” says Chan. While she’s there, she’ll also be checking out Babington House in Somerset, part of the Soho House group. “Workwise it’s mainly the Pacific Place Christmas campaign for me; it took months of preparation.” Chan was also in charge of Pacific Place’s Chinese New Year installation this year and has a reputation for creating

memorable campaigns.

To my surprise, not many of us are spending a white Christmas overseas this year. “I’m actually heading to Vancouver soon for two weeks, but have no travel plans in late December yet,” says Wong, enjoying a spoonful of Australian lobster soup in jelly form.  While our glasses are refilled, Jann asks the others, “Do you know how [Victoria] and I bonded? Kardashians,” she says. laughing. “We’re such fans, all we do is [talk bout] Keeping up with the Kardashians.”

[caption id="attachment_177054" align="alignnone" width="2449"] Reign abalone dark rye mille-feuille with white truffle cream[/caption]

“You talk like you girls know them in real life,” Shek says in disbelief. The Kardashian stories keep everyone giggling until the second course, Reign abalone dark rye mille-feuille with white truffle cream, arrives. “Interesting taste and texture,” Mayao comments while cutting the mille-feuille in half. “It looks like a dessert but in fact is a savoury dish.” In between the mille-feuille nestles a layer of diced abalone with a touch of white truffle cream, giving a complex depth of flavour.

Whilst we dig into the second course, Chan poses an intriguing question: “Do you guys think men start to lose hair at 30?”

“Probably,” says Mayao. “But I also think genes play a huge part. Kourtney went bald after a really tight up-do.”

“Kourtney who?” asks Shek. “Kardashian, of course!” exclaims Victoria, followed by an eye roll from Steph.

A waiter brings in the highlight of the night – slowcooked Reign abalone with angel-hair pasta – and everyone starts snapping photos with their phones. “The pasta is garnished with our chef ’s secret garlic spicy sauce,” the waiter explains. “Only available here at this store.”

[caption id="attachment_177056" align="alignnone" width="958"] Slow-cooked Reign abalone with angel-hair pasta[/caption]

My favourite dish of the night, no doubt,” Chan says, and the rest of us nod in agreement. “I’ll definitely come back for this dish,” Shek comments. “I adore the star chef ’s secret sauce.”

We’re still reminiscing about the pasta course when the waiter returns with two dessert choices – coconut or raspberry sorbet. “Oh, collagen! Coconut sorbet for me please!” Mayao says on seeing the word “collagen” on the menu – and indeed, each gelato comes with a delicate scoop of collagen-rich bird’s nest.

[caption id="attachment_177057" align="alignnone" width="1206"] Raspberry sorbet with bird's nest and collagen[/caption]

Towards the end of the evening, the brand’s APAC marketing director Sean Eav comes over for a chat. “We just opened a pop-up store in Prince’s Building; please do come by and enjoy the free flow!” It’s a tantalising invite, especially after the creative feast we’ve just enjoyed. Whether at K11 MUSEA or elsewhere, this definitely won’t be the last time we visit Reign The Abalone House.

[caption id="attachment_177058" align="alignnone" width="1900"] Clockwise from bottom left: Ingrid Wong, Kenneth King, Jessica Jann, Victoria Chan, Stephnie Shek and Mayao[/caption]

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