The Hong Kong Wine & Dine Festival was held until 1 November 2026 on the shores of Victoria Harbour. The Conseil Interprofessionnel du Vin de Bordeaux was associated with it, and chef Thierry Marx was on the programme for a ten-hand banquet, “Taste of Time”.
Organised by the Hong Kong Tourism Board in collaboration with the Conseil Interprofessionnel du Vin de Bordeaux, the festival brought together more than 340 stands from around 31 countries and regions. Its programme combined tastings of grands crus, culinary experiences and masterclasses.
The ten-hand banquet was due to bring together Thierry Marx and four international chefs around the theme “Taste of Time”, devoted to the links between culinary traditions, contemporary creativity and the passage of time.
The Bordeaux vineyard took pride of place at this edition. A delegation of 60 people, including 30 winegrowers and négociants, came to present the six wine territories of Bordeaux, and 4,200 bottles made the journey to Hong Kong. The École du vin de Bordeaux offered tasting workshops and masterclasses devoted to the Grands Crus Classés of 1855.
The set-up combines three levers: the direct presence of producers and négociants, an educational framework built on the 1855 classification, and the signature of a French chef at a table shared with four fellow chefs. For French gastronomy as for Bordeaux wine, the aim is to establish a presence at the heart of a fair of more than 340 stands.
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