l'abeille

For one night only, l'abeille welcomes chef Guillaume Galliot from three Michelin-starred Caprice in Hong Kong. Guillaume Galliot, born in the Loire Valley, began his culinary journey at 15, training under chefs Jacques and Laurent Pourcel at Jardin des Sens. His international career includes roles in New York, St. Barts, Singapore, and Beijing. At 23, he became the youngest sous chef at Singapore's Raffles Hotel. In Macau, he opened The Tasting Room, earning a Michelin star in its first year and two stars by 2016. Guillaume joined Caprice in the Four Seasons Hotel Hong Kong in 2017 (then two Michelin-starred) as executive chef and led the restaurant to receive its third Michelin star in 2018. Chef Guillaume blends French culinary techniques with global flavors. He has become the undisputed narrator of transcontinental cuisine, a showcase of a culinary and identity repertoire.

The Lighthouses of Yquem are a constellation of remarkable restaurants where visionary chefs and sommeliers, united by their passion for Château d’Yquem, explore its endless potential for culinary creativity. Each offers a unique way to experience this legendary wine, served by the glass from a distinctive format, revealing new dimensions with every pairing. To celebrate the release of the new 2022 vintage, l’abeille in New York will host a special collaboration, bringing together Guillaume Galliot (Caprice***, Hong Kong), the very first member of this exclusive community, and Mitsunobu Nagae, chef of the most recent Lighthouse. The pioneer and the latest addition will be shining together for an unforgettable evening. Pierre Lurton, President of Château d’Yquem and Château Cheval Blancwill be an honored guest for this special evening. Guests will experience an exceptional selection of Yquem vintages directly ex-Château, including 1945, 1990, 2001, 2005, and 2022 - along with the rare “Y” d’Yquem—a Bordeaux Blanc blending Sauvignon Blanc with select lots of Sémillon, all grown on the same legendary terroir as Château d’Yquem. Produced only in select vintages and typically limited to fewer than 20,000 bottles, “Y” d’Yquem is a rare and sought-after treasure. Highlights of the evening will include Yquem 1990, which is currently showing at an evolutionary highpoint, with balanced notes of botrytis such as honey and orange, supported by a graceful acidity to be paired with roasted Guinea Fowl. Yquem 2005, an iconic vintage that is touted for its perfect balance with a glorious tension will be paired with blue lobster from Brittany. The pièce de résistance of the evening will be the opportunity to taste Yquem 1945, a legendary vintage that will offer a window into how this post WWII wine has developed over time with tertiary characteristics that offer immense complexity. All of the wines for the night will be poured have been sourced directly from Yquem’s historic cellars. The evening begins on a high note with a KRUG Champagne reception at 6:30 PM.