Guillaume Sejourne is the head chef and founder of Le Colvert, a restaurant in Sai Ying Pun, Hong Kong, specialising in French pressed duck. He spoke to Andrew Sun. I grew up in the French countryside in Soissons, near Paris. My earliest culinary memories are rushing from school to my grandma’s house to eat meat with some delicious vegetables from her garden. She would always prepare extra portions to feed the neighbourhood cats. I have now been in Hong Kong for more than 12 years and love it...