Art of Delicacy | 米其林星厨Paolo Barrale将做客巴罗洛餐厅
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为何他获得米其林星级荣誉？
▷ 不断创作新菜单
▷ 甄选出色的盘中食材
▷ 物有所值并值得造访
▷ 一贯保水持高准的烹饪
▷ 非凡的烹饪之道与令人欣喜的口味
How did he receive one Michelin Star?
▷ The personality of himself in his cuisine
▷ Use excellent quality of the ingredients
▷ Value for money
▷ Consistency between visits
▷ Mastery of flavour and cooking techniques
WHO IS HIM
PAOLO BARRALE
In 2009, Chef Paolo got the recognition of
Michelin Star in his restaurant — Marenna,
which located in the heart of the Irpinia
where travelers can discover the local gastronomic tradition.
Paolo来自西西里岛，
2004年在意大利半岛南部坎帕尼亚大区、
伊尔皮尼亚中心地带，与知名酒庄Feudi Di San Gregorio
合作开设了Marenna餐厅，
摩登现代的建筑和设计风格下，
被优美的自然风景围绕，
附近是早在公元590年就开始酿制葡萄酒的古老庄园、
郁郁葱葱的果树和芬芳沁人的花园。
Paolo推崇用食物本色呈现精致的菜品设计和摆盘，
同时将香气、口感、颜色相结合。
他于2009 年获得米其林一星，
致力于为环球旅客呈现当地的经典美食和特色文化。
米其林星厨Paolo Barrale将做客巴罗洛餐厅
为您诠释令人迷醉的传统意大利风情美食。
联手主厨Amedeo Ferri呈现意式料理美学，
打造一场美感融入舌尖的味觉盛宴。
Michelin-starred Chef Paolo Barrale shows off
his reinter pretation of traditional cuisine to
refine your palate at Barolo.
He will work hand in hand with Barolo Chef Amedeo,
presenting a sensory emotional experience.
§
4月20日至22日 │ 巴罗洛 │ 北京丽思卡尔顿酒店
April 20 – 22, 2018│ Barolo │ The Ritz-Carlton, Beijing
010 5908 8151
午宴 4道式 净价每位人民币688元
Lunch 4-course CNY 688 net per person
Venezia
威尼斯
Avocado, Astice, Caviale e Franciacorta
Avocado, Lobster, Caviar and Franciacorta
牛油果，龙虾，黑鱼子酱和意式起泡酒
Ravenna
拉文娜
Tortelli di Ricotta eSpinaci con Funghi Porcini, Gamberi Rossi, Fonduta di Parmigiano
Tortelli RicottaCheese, Spinach, Porcini Mushroom, Red Prawns and Parmesan Fondue
意式乳清芝士菠菜饺子，牛肝菌，红虾和香融帕玛臣芝士
Torino
托里诺
Guancia di Manzo Brasata, Purea di Carote e Liquirizia
Braised Wagyu Beef Cheek, Mashed Carrots and Liquorice
慢炖澳洲和牛颊肉，甘草胡萝卜泥
Napoli
那不勒斯
Baba’…Pina Colada! RumBianco, Ananas,Lime e Cocco
Babà...Pina Colada! White Rum, Pineapple and Lime Salad and Coconut Ganache
意式“椰林飘香”
晚宴 6道式 净价每位人民币888元
Dinner 6-course CNY 888 net per person
Venezia
威尼斯
Avocado, Astice, Caviale e Franciacorta
Avocado, Lobster, Caviar and Franciacorta
牛油果，龙虾，黑鱼子酱和意式起泡酒
Palermo
巴勒莫
Fegato Grasso,Scampi, Cipollotto e Infuso diRose
Foie Gras, Langoustines, Spring Onion and Infusionof Roses
鹅肝，海鳌虾，春葱和玫瑰露
Ravenna
拉文娜
Tortelli di Ricotta eSpinaci con Funghi Porcini, Gamberi Rossi, Fonduta di Parmigiano
Tortelli RicottaCheese, Spinach, Porcini Mushroom, Red Prawns and Parmesan Fondue
意式乳清芝士菠菜饺子，牛肝菌，红虾和香融帕玛臣芝士
Genova
热那亚
Merluzzo, Topinambur, Nocciole, Acciughe eTartufo Marzolino
Cod, Jerusalem Artichoke, Hazelnuts, Anchovies andBlack Truffle
鳕鱼，朝鲜蓟，榛子，银鱼柳和黑松露
Torino
托里诺
Guancia di Manzo Brasata, Purea di Carote eLiquirizia
Braised Wagyu Beef Cheek, Mashed Carrots and Liquorice
慢炖澳洲和牛颊肉，甘草胡萝卜泥
Napoli
那不勒斯
Baba’…Pina Colada! RumBianco, Ananas,Lime e Cocco
Babà...Pina Colada! White Rum, Pineapple and Lime Salad and Coconut Ganache
意式“椰林飘香”
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