一葉知秋，人們期待著由綠轉(zhuǎn)黃的光景到來

一韻成席，在秋風中學習順應(yīng)自然，滋養(yǎng)身心

打破餐飲地域的疆界

探尋更多飲食文化交融的可能

9月9日，迦達花園餐廳行政主廚Marino D‘Antonio應(yīng)邀小仙燉，攜手美·大董海參店總經(jīng)理兼主廚馮國緒聯(lián)合呈現(xiàn)“致敬《黃帝內(nèi)經(jīng)》”秋季燕窩外宴。

On September 9th, Marino D 'Antonio, Executive Chef ofGIADA Garden,was invited to join hands withMr Feng Guoxu, general manager and head chef of Gastro Esthetics DaDong, to present the Xiao Xian Dun autumnbird’s nest outside banquet.

小仙燉鮮燉燕窩

，贊48

迦達花園餐廳行政主廚Marino D‘Antonio先生

為本次燕窩外宴創(chuàng)作了兩道佳肴

Chef Marino created two dishes

for thisautumn banquet.

前菜·清平之秋

Scampi Tartare, Bird's Nest, Sour Cream, Sicilian Olive Oil

燕窩，海鰲蝦，酸奶油，西西里橄欖油

在中餐中，人們經(jīng)常把燕窩作為甜品或是補品，往往與甜味食材進行搭配。在品嘗燕窩研發(fā)菜品的過程中，主廚發(fā)現(xiàn)燕窩晶瑩的燕絲，爽滑的口感在西餐烹飪中有很大的發(fā)揮空間。

于是主廚用小仙燉燕窩的絲滑搭配海鰲蝦的鮮甜，再使用有清新果香的西西里橄欖油調(diào)味，展現(xiàn)這些來自山海的高端食材的本味，也順應(yīng)了小仙燉“順應(yīng)自然，本味呈現(xiàn)”的特質(zhì)。

In Chinese cuisine, people often use bird’s nest paired with sweet ingredients as a dessert or tonic. While Chef Marino was developing his dishes for this event, he said that he found that the clarity and soft texture of bird’s nest means it works really well in Western dishes. For this dish, he paired the bird’s nest with raw scampi, which also have a tender texture and natural sweetness. He finished the dish with fruity Sicilian olive oil.

甜品·天人合一

Bird's Nest, Hazelnut Cream, Guanaja Valrhona Chocolate

糖漬燕窩，榛子奶油，法芙娜巧克力

作為甜品，相信大家都領(lǐng)略過傳統(tǒng)意大利巧克力的美好。主廚很大膽的將東西方食材進行了串聯(lián)。糖漬小仙燉燕窩甜度適中，口感軟糯，和意大利北方特產(chǎn)榛子醬搭配，配以法芙娜巧克力，結(jié)合了中國食客對于甜品燕窩的品嘗習慣，又將它沾染上意大利經(jīng)典甜品的風味，這樣的搭配非常有趣，小仙燉燕窩的包容性也非常突出，令主廚印象非常深刻。

Chef Marino chose to make a chocolate dessert to really showcase how Chinese ingredients can work in Western cuisine, combining the Chinese preference for eating bird’s nest as dessert with Western flavours. He paired lightly sweet candied bird’s nest with hazelnut cream, which is a northern Italian specialty, and Valrhona chocolate. Both the chef and the guests were really pleased with how the dish turned out.

迦達花園餐廳行政主廚Marino D‘Antonio先生在活動中談到：“多樣化是我們意大利美食最突出的標簽。這是我第一次嘗試將燕窩作為食材，結(jié)合意大利菜的烹飪方式進行菜品創(chuàng)新。在創(chuàng)作的過程中，我驚喜地發(fā)現(xiàn)燕窩在西式烹飪的融合度很高，它爽滑的口感、晶瑩的燕絲，為我們此次菜品創(chuàng)意更添形味，有了更多元化的呈現(xiàn)。這是一次全新的演繹，讓我感受到了以燕窩為代表的中國高端食材的魅力。”

During the event, Chef Marino said: “Diversity is one of the defining characteristics of Italian cuisine. This is my first time trying to use bird’s nest in Italian cuisine. I was really happy to find that the texture and flavour of bird’s nest works really well in Western cuisine, and it helped me come up with some really creative dishes.”

本次晚宴賓客滿座，名家紛至。當晚微微細雨，反而增添時令趣味，賓客們紛紛為Chef Marino創(chuàng)作的菜品送上贊譽，雖然是第一次嘗試，許多賓客已表示希望能夠在迦達花園餐廳與它再次相遇。

The dinner was attended by many guests, including several celebrities. That night, a slight drizzle added to the autumnal atmosphere. The guests praised Chef Marino’s dishes, especially his dessert, and hoped to be able to try it again at GIADA Garden.

突破烹飪的邊界

探索融合風格的更多可能

迦達花園餐廳在未來會創(chuàng)造更多可能

創(chuàng)作更多美味和浪漫……

Experience more unexpected fusions

between China and the West

at GIADA Garden!