On advance toujours

I didn’t plan on neglecting this blog for so long.

Meetings and stuffed pigs

On Wednesday, Bruce and I had one of our best meals yet in Hong Kong.

It was a whole roasted stuffed suckling pig, and we shared it with a couple of French business men.

Solitude in books

It’s hard to believe, but we have less than 2 months left in Hong Kong.

I’ve given my Chef my notice. My last day working at Robuchon will be December 31st. Just writing that makes me giggle and sends me into a flurry of excitement. We are exhausted and a bit depleted.

December 31st may not sound like its far away, but in reality its still a few more hundred working hours away.