On Poultry and Seafood I ve always kind of been a Francophile by nature, but I have a particular penchant for seafood. That s kind of where my heart lies: Chesapeake Bay and blue crabs. I wouldn t say it s done with any great degree of sophistication, but really, really awesome food kind of rarely is anyways, right? It s the simplest stuff it s just the best. My deathbed meal is just a big bushel of blue crabs with Old Bay seasoning on them on a picnic bench. I find seafood to be endlessly interesting, cooking-wise. That being said, it s fun to be back into a decidedly French restaurant, particularly with birds. Actually, that s kind of my second love pigeons and chickens and ducks, and the kind of classical repertoire and the technique involved with that. When you re here in Hong Kong, the birds are just such an amazing quality here; the chickens are night and day better than what I m used to in the States.
There are a few key things required to consider yourself a collector:
If you ever plan to resell your wine, you need professional storage. A bonded warehouse in London like Octavian Vaults or London City Bond is the gold standard; you usually won’t have your own account but instead store with a merchant who does. Expect to spend about Åí15 per case annually.
In Asia, facilities either have locker-type set-ups that you alone can access or managed systems where you need never actually touch the wine. While the latter might seem less of a hassle, be cognizant there may be fees any time bottles are moved in or out.