Crafted by SwissMichelin-starred Chef Jean-Marc Soldati, REIGN's famed Mooncake collection isnow available for pre-order. REIGN continues to surprise the connoisseurs’appetites with the new launch of Egg Lava Custard Mini Mooncake. Reheating themooncake and slice it open, it reveals the overflowing lava of golden egg yolk,all within a golden crust, leaving a delicious lingering flavour on yourtongue.
Reign Abalone
Reign Abalone providesSouth African abalone products of the highest quality. Its farming andprocessing operations are located in the beautiful coastal towns of Gansbaaiand Hermanus. Our abalones are reared in the beautiful, pristine Walker Baywaters, with natural farming process, as well as our traditional processingtechniques that ensure you the best quality, texture and flavour of abalonesfor a causal but refined taste experience.
New Zealand Wild Caught Black Gold Abalone
In the Southern coast of New Zealand, near the Antarctica, is a natural habitat without pollution and the home of an extremely rare seafood – blackfoot abalone. Only available in the wild, it gets its distinct color from absorbing the minerals found in the surrounding volcanic rocks. As the cream of the crop among abalones, the New Zealand government is extremely protective of this indigenous breed, fishermen need to free dive into the sea to hand pick each abalone within their quotas. The chilling water slows the growth of the abalone, it takes at least 5 years for the blackfoot to reach the minimum size for fishery. The locals praise the blackfoot for its unique taste and describe the texture as more like a premium steak.That’s inspired REIGN ABALONE to use dry aged treatment for its wild caught blackfoot abalone. After aging in a controlled environment with precise temperature and humidity levels for 30 days, the abalone’s flavour is intensified and more succulent, the texture is tenderer, a taste you won’t forget.
Jean-Marc Soldati
A philosophy that Jean-MarcSoldati has acquired in contact with the greatest: Fredy Girardet, consecratedCook of the century in 1989, and the late Philippe Rochat. With them, at the“Hôtel de Ville de Cressier” - three Michelin stars and 19 points out of 20 atGault & Millau - he perfected his technique to become a reference in theprofession. In his restaurant, frills are banned. One to two fillings, no more,accompany for example the ballotine of guinea fowl. The sauce that raises redmullet is always prepared with a bottom of mullet, not a bottom of fish! Thequest is always the same: “we seek the authenticity of the product. It is thelatter who creates the pleasure, not his trimmings”.
