意大利料理之美，是講究食材

以烹飪手法頗具“家庭”特色而著稱

法餐之美，是底蘊深厚

注重醬汁搭配的多彩繽紛

美食有地域屬性，也有相同性

在不同的維度里融會貫通

通過味蕾之間層層翻涌的驚喜

開啟對意大利、法國料理新視角的探索

Italian cuisine is renowned for its respect of ingredients and its “homestyle” cooking techniques. French cuisine is celebrated for its rich heritage and focus on complex sauces. There are both similarities and differences between the two, but when they collide, they create a synergy that surprises and delights the taste buds with new flavours.

2023年11月10日，北京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，為京城食客帶來四手美食盛宴。

On 10th November 2023, One MICHELIN-Starred Italian restaurant GIADA Garden and One MICHELIN-Starred French restaurant Jing at The Peninsula Beijing will join hands for a gourmet experience that combines the best of both cuisines.

點擊查看活動視頻 Click to view the event video

對于此次合作的兩位大廚來說，這次盛筵不僅是一次高手之間的“過招”，更是意大利和法國兩種美食文化的碰撞交融。Marino與William是同行，更是好友，對于美食有著共同的理解，尊重食材，尊重傳統，同時也在不斷探索新的領域，對自己的美食哲學融入新的思考。

此次合作，他們將多年的深厚經驗、卓越的烹飪技藝，以及對美食的理解盡數展現，以特別打造的六道式菜單為廣大食客演繹一場跌宕起伏的美食交響，共創獨一無二的美味時刻。

For chef Marino and chef William, this is not just a chance to show off their skills but also a chance to experience each other’s native cuisine. The chefs share a common understanding of food and respect for ingredients and traditions. They are also constantly thinking of ways to incorporate creative new ideas into their culinary philosophies. For this cooperation, they have created a six-course menu that showcases the best of their respective cuisines.

Ristretto all Italiana | 牛清湯

By Chef Marino

牛舌，雞肉卷，意式可麗餅

Beef Consommé, Stewed Tongue,

Chicken Roulade & Crespellina

Marino的牛清湯保有著一貫的高水準。溫潤的牛清湯呈現著優雅內斂的味覺滋味。可麗餅的奶香，雞肉卷的鮮香將風味疊加立體，湯汁緩緩流入唇舌，以最直接的方式打動感官。

Chef Marino’s beef consommé is elegant and refined, given extra dimension by the addition of tender stewed beef tongue, savoury chicken roulade, and delicate Italian-style crepes.

52 Degree Egg |52 度低溫雞蛋

By Chef William

馬鈴薯泡沫，黃油，云南黑松露，洋蔥

牛肝菌粉，伊比利亞火腿，油封雞蛋，奶油

Potato Foam, Yunnan Black Truffle, Onions,

Ceps Powder, Ibérico Ham, Egg Confit, Cream

52 度低溫雞蛋是William的經典菜品，在過去的六、七年里，他一直精心打磨這道菜，不斷賦予其新的活力，帶來越發精益求精的出品。以橄欖油52度低溫慢煮至油封的蛋黃搭配西班牙火腿和黑松露，細膩綿潤，口味均衡。

This is William’s signature dish, one that he has been carefully refining for the past six or seven years. The egg yolk is cooked slowly in olive oil at 52 degrees into a luscious confit, before being topped with Ibérico ham and black truffle for a complex, layered flavour.

Agnolotti Piemontesi | 皮埃蒙特餃子

By Chef Marino

小牛肉，帕瑪森，黃油

Piedmont Agnolotti, Veal, Pargmigiano Reggiano, Alps Butter

餃子是意大利北部皮埃蒙特地區美食中最為經典的一道，也是Marino記憶中的家鄉味道。經典的小方餃，帶有波浪形的小花邊。兩張面皮下內藏乾坤，本身的黃油香氣與小牛肉氤氳交織，輕輕一咬，香滑即在口中綻放。

Agnolotti are a traditional dish from the Piedmont region of northern Italy, one that Marino remembers well from his youth. The delicate pasta morsels hold a flavoursome veal filling, and the whole dish is finished with rich Italian butter.

Lobster | 龍蝦

By Chef William

蒸，木炭熏烤，阿布費拉醬，栗子

野生脆米，油封草菇，玉棋，龍蝦汁

Steamed, Grilled on Charcoal, Albufera Sauce,

Chestnuts, Popping Wild Rice, Straw Mushroom Confit,

Gnocchi, Lobster Sauce

這一次，William在他鐘愛的食材——龍蝦上，做出新的演繹。以木炭熏烤去完整展現龍蝦的鮮甜風味，栗子、野生脆米、油封草菇、玉棋各司其職，由濃郁的龍蝦汁充分浸潤，令人神魂顛倒。

For this menu, William has reinterpreted one of his favourite ingredients: lobster. The lobster is steamed and then charred over charcoal to maximise its flavour, before being served with chestnuts, puffed wild rice, confit straw mushrooms, and gnocchi, each of which bring a unique flavour and texture to the dish.

四手聯彈的晚宴

不僅是主廚間一次深度交流

也是食客們與餐廳一期一會的奇遇

感受意法兩國的料理薈萃

11月10日，敬請期待！

Don’t miss this four-hands dining event from two of Beijing’s best chefson 10th November!