Le Journal

Le Caviar Impérial is arguably the most recognisable dish at L’Atelier de Joël Robuchon and as much a manifesto as it is an appetiser. Distilling Joël Robuchon’s philosophy of “absolute respect for the product”, Le Caviar Impérial is a meticulously layered composition of caviar, crab and lobster jelly. Listed under “hot and cold appetisers” on both the L’Atelier and Le Jardin lunch and dinner menus, the signature sits at the intersection of French precision and haute ingredients, setting the...

A Chinese son invited a violinist to play for his dying mother as she lay in her hospital bed, moving many people online with a melody dubbed “the most tender farewell”. Huang Haile, from southern China’s Guangdong province, bid farewell to his mother Ye Jindi on January 6, at the Dongguan Hospital of Traditional Chinese Medicine. A video of the violinist performing Japanese composer Joe Hisaishi’s famous song, Mother, featured in the 1999 film Kikujiro, in Ye’s intensive care unit (ICU) ward,...

China’s “infrastructure first” approach to developing its artificial intelligence industry will help unlock frontier innovation in the fast-moving technology, according to the president of Kimi model developer Moonshot AI. The country’s energy buildout had made the supply of electricity “very cheap”, which was essential for fundamental research and innovation, said Moonshot’s Zhang Yutong in Wednesday’s panel discussion on China’s “AI Plus” strategy at the World Economic Forum in Davos,...

A large number of Chinese football fans are expected to head to Jeddah, Saudi Arabia, this Saturday to support China’s under-23 team in the AFC U-23 Asian Cup final, following the team’s historic run at the tournament. China beat Vietnam 3-0 in Tuesday’s semi-final to reach the final for the first time, where they will face Japan. With many supporters choosing to travel to Saudi Arabia to watch the young team in person, on Chinese social media platform RedNote, fans have been posting photos of...

Would you be willing to eat a fish you raised? This was the question that faced 25 young Hongkongers one December afternoon on Lamma Island, who had gathered to share a simple meal of steamed fish that they had nurtured over nine months. This “simple” meal defied a citywide norm. Dinner tables in Hong Kong will almost always include at least one classic seafood dish – from typhoon shelter crab to steamed grouper – but most of the time, that seafood did not come from the city’s waters. This is...