融會意大利餐和法餐的文化精髓

凝聚兩位米其林星級大廚的心力

2023年11月10日，北京新晉米其林一星意大利餐廳GIADA Garden迦達花園將攜手北京米其林一星法餐廳王府半島酒店Jing餐廳，于深秋時節(jié)帶來美食盛宴！

On 10 November 2023, one MICHELIN-starred restaurants GIADA Garden and Jing at The Peninsula Beijing will join forces for a sumptuous four-hands dining event at GIADA Garden!

由迦達花園行政主廚Marino D’Antonio與Jing餐廳主廚William Mahi聯(lián)袂展現(xiàn)意餐與法餐的交相輝映，“四手聯(lián)彈”，共同譜寫別具文化底蘊的美味交響曲。

Marino D’Antonio, Executive Chef of GIADA Garden, and William Mahi, Chef de Cuisine of Jing, will work together to present a symphony of Italian and French flavours!

美妙時刻 心神相同

A shared vision

William喜歡用“簡單”來形容自己的烹飪理念，他說：“我的哲學基于食材，對于烹飪的靈感來自于日常生活、餐飲發(fā)展趨勢，還有與身俱來的直覺。”而Marino在談及自己的風格時，他說：“我所烹飪的美食真實且純粹，對美食的熱愛一直引領我去不斷找尋各種各樣美好的食材并進行創(chuàng)作。”

Chef William often uses the word ‘simplicity’ to describe his culinary philosophy. “My cooking always starts from ingredients, and the inspiration for my dishes comes from my daily life, as well as the latest food trends,” he says. Chef Marino shares this philosophy: “The food I cook is real and pure. My love of food drives me to always be on the lookout for the best ingredients.”

秉承相近的理念，執(zhí)著共同的美食探索

同時加入不同的經(jīng)歷背景、個性差異

也為這次的“四手聯(lián)彈”的美食盛宴

帶來了更豐富的表達

Although their backgrounds are different, the chefs’ clearly share a common philosophy, which adds dimension to this four-hands event.

文化交融 創(chuàng)意迸發(fā)

A cultural intersection

Marino D’Antonio

Marino D’Antonio 來自意大利的餐飲世家，在圣培露烹飪學院學習傳統(tǒng)意餐，師從名廚Luciano Tona，曾就職于多家五星級酒店和米其林星級餐廳，在高端餐飲行業(yè)擁有超過15年工作經(jīng)驗，更是在中國生活了十多年，有著意大利的文化根源，同時深諳中國餐飲文化，這一切讓他對自己的美食有著獨特的表達。

< 左右滑動查看招牌菜品Slide to see more signature dishes >

Marino hails from Italy, where he was born into a family of chefs and restaurateurs. He studied at the San Pellegrino Culinary Institute and worked under world-renowned chef Lucanio Tona. Since then, he has worked in a number of five-star hotels and Michelin-starred restaurants. After more than 10 years living in China, he is able to skillfully combine his Italian heritage and knowledge of Italian cuisine with his understanding of Chinese dining culture.

William Mahi

William Mahi大廚來自法國，他早期在米其林一星La Table des Fréres Ibarboure餐廳實習，隨后被米其林三星明星廚師Michel Del Burgo納入旗下，并于接下來的幾年中，在法國多家米其林星級餐廳磨煉廚藝，其中包括Alain Ducasse的米其林三星餐廳、希臘米其林二星餐廳Spondi等等，豐富的旅行經(jīng)歷使他的對于美食的理解更加豐富立體。

< 左右滑動查看招牌菜品Slide to see more signature dishes >

William comes from France, where he interned at the one Michelin-starred La Tables des Frères Ibaboure, before going to work under three Michelin-starred chef Michel Del Burgo. Since then, he has worked at many Michelin-starred restaurants, including at two Michelin-starred Spondi in Greece. His travel experiences have enriched his understanding of food.

兩位大廚將深厚的文化背景融入到這次合作的菜單中，舉重若輕，將復雜的烹飪技法隱逸于簡約現(xiàn)代的視覺美學。在確保菜單風格和諧統(tǒng)一的前提下，盡最大可能展現(xiàn)豐富多彩的美食文化。以菜品的風味口感，食材的靈活運用、以及餐酒搭配，展現(xiàn)菜單起承轉合的節(jié)奏，表達美食創(chuàng)作者的內(nèi)心情感，并傳遞給每一位食客，引起共鳴。

For this four-hands event, Marino and William have focuses on creating dishes with simple, modern visuals that belie the complex cooking behind them. They have tried their best to put together a menu with as much variety as possible that showcases the best of their two native cuisines, while also ensuring that the menu has a rhythm and harmony to it.

精致美學 和諧交響

A harmonious symphony

這場初秋的美食盛宴，承載著用心和巧思，融會了意大利和法國餐飲文化的精髓，將美食的樂趣傳遞給熱愛美食的人，共享美食帶來的愉悅，這是兩位大廚的初心所在，也是這一次合作的宗旨。

The event celebrates the best of Italian and French cuisine delivered by two chefs who are passionate about their craft.

在這一次的美食交響曲中，Marino和William兩位大廚將各自的“樂章”交錯呈現(xiàn)，無論是經(jīng)典招牌的意法菜品，還是融入新意的靈感之作，每一道菜品都被賦予精致簡約的藝術審美，力求以最佳狀態(tài)還原食材的本真味道。跟隨主廚們的創(chuàng)意，走過世界各地的街市，穿過無垠的山林湖海，領略自然與人文帶來的豐饒饋贈。

Marino and William’s dishes work in harmony, creating a symphony of flavour and aesthetics. join us as thechefstake you on a culinary journey through the best of Europe and beyond!