Contents
	Foreword (Dr Jaksa Kivela)
	Acknowledgement
	Preface
	Contents
P.12	Part 1 : How it all started
P.16	1. My early background
P.17	2. Switzerland
P.18	3. Hong Kong
P.20	4. UK
P.22	5. Hong Kong
P.24	6. Today
P.28	Part 2 : Before you start
P.30	1. Lesson 1  :  The Mise-en-place
P.32	2. Lesson 2  :  Hygiene and Safety
P.32	3. Lesson 3  :  Love
P.36	4. Lesson 4  :  Scoring the Right Stuff
P.42	Part 3 : First impressions count...my philosophy about Started and Appetizers
P.44	1. Caviar
P.50	2. The Art of Oysters
P.56	3. Swiss Cucumber and Dill Salad with Seared Tuna "Tataki"
P.58	4. New England Clam Chowder
P.60	5. Moules Mariniere
P.64	6. Steak Tartare
P.66	7. Wild Mushroom Strudel with Greek Feta Cheese
P.68	8. Pan-fried Gooseliver with Blueberry Compote
P.70	9. Pureed Asparagus Potage with Emmenthaler Cheese
P.72	10. The Classic Mushroom Potage
P.74	Part 4 : The Main Deal
P.76	1. Sliced Veal Zurich-style Served with Swiss Rosti Potatoes
P.78	2. Braised Veal Shanks with Turkish Herbs
P.80	3. Wagyu Sirloin with Home-made Japanese Tataki Sauce
P.82	4. Spaghetti Bolognaise "Family Recipe"
P.84	5. Swiss Beef Stew with Root Vegetables and Salted Potatoes
P.86	6. Swiss Summer Beef Brisket Salad
P.88	7. Seared Scallops with Linguine and a Roasted Bell Pepper Reduction
P.90	8. Beef Stroganoff (The Mandarin Way)
P.92	9. Grilled King Prawns with Chilli Garlic Sauce and Angel-hair Pasta
P.94	10. Fresh Garoupa Fillet "en Papillotte"
P.96	11. Sauteed Halibut with Celery Root and Truffles
P.98	12. Seafood Risotto
P.102	13. Roasted Chicken
P.106	Part 5 : For the Sweet Tooth
P.108	1. Dark Chocolate Fondant with Ice-cream
P.110	2. Lavender and Vanilla Bavarois
P.112	3. The "Real" Tiramisu
P.114	4. Pannecotta
P.116	5. Crème Brulee
P.118	6. Cinnamon Mousse
P.120	7. Baileys Bread and Butter Pudding
P.122	8. Chocolate Fondue
P.125	Wine-matching
P.134	Watches — Our passion