古韵京城，演绎世界风情美食

——《大酒店》携《洋厨房》摄制组拍摄北京特辑

 

Beijing: an International Food Fair

Grand Hotels in Collaboration with You Are The Chef to Present Beijing Edition

 

Chinese Version: Ivy  English Version: Jenny  Photos: by Gigi

 

 

2008年，中国北京成为了全世界都在关注的城市。无论是地道的北京菜，还是来自世界各地的美食，都让全世界为之赞叹。而此次《洋厨房》带领读者感受一下京城酒店的独特风味。

 

10月14日

北京港澳中心瑞士酒店

厨师：珍玛力亚 职位：餐饮/烹饪运营总监

 

瑞士风味主题的咖喱吞拿鱼配酸甜水果汁、大虾茄子冷汤、鹅肝牛排配番茄黑椒汁、意大利奶油布丁四道。浓郁又芬芳的口感，独特的风味让人垂涎欲滴。

 

10月15日

金茂北京威斯汀大饭店）

厨师：汗世天 职位：行政副总厨

 

现代人讲究一个“新鲜”，而汗世天厨师正对准了现代人追求创新的口味，为大家献上东西合壁的秋冬滋补系列餐点。在这个08年全世界聚集的北京，岂不是对了大家的胃口。

 

10月16日

北京希尔顿酒店

厨师：吴骥 职位：行政副总厨

 

来京城做客，当然要品尝一下京城的特色，吴师傅演绎了一回北京独有的风味。其代表作之一清炖羊腿配发丝面及火锅汁，用鸡汤及香料小火烹煮羊膝3小时，再用橄榄油炒面条，配上蔬菜，最后把火锅汁的配料混合好浇在羊肉上。美味又地道，来北京的朋友们千万不要错过。

 

10月17日 上午

北京万豪酒店

厨师：布莱恩 威尔克森 职位：特色餐厅厨师长

 

山羊奶酪烤面包佐淹橄榄，用迷失香、百里香、香茅、奥利干努、香叶、茴香籽、辣椒、大蒜、橄榄油等配料腌制橄榄，再用橄榄油、盐、胡椒腌制牛肉片，最后配上腌制的橄榄．和奶酪片，将牛肉片放置在香草面包片上。此等前菜谁不垂涎？香草主题的菜肴，非常别出心裁。

 

10月17日 下午

北京万豪酒店

厨师：罗伯特 斯托奇诺 职位：行政总厨

 

用胡椒腌制的猪肉，配上蘑菇，局一局，一道猪柳芝士香味四溢，让人想一饱口福，再来杯红酒，多么完美的组合。是否期待着前往北京一品罗伯特·斯托奇诺总厨的杰作呢，还是您已经在路途上了。美食总让人如此迫不及待呢。

 

10月18日

北京万豪酒店

厨师：罗会荣 职位：中餐行政总厨

 

粤菜主题的饕餮之旅，罗师傅技艺纯熟，一道彩虹鲜鲍蒸蛋白，尽显奢华和精致，这就是北京万豪酒店罗会荣总厨带给客人的精致菜肴的代表之一。

 

10月20日

《大酒店》与《洋厨房》在北京的6天6夜，最终顺利告捷。感谢《洋厨房》的所有工作人员以及北京酒点的所有工作人员予以的贴心配合。

 

美丽的旅程将为我们迎来下一站新的开始。请继续支持《大酒店》，我们会用心做好每一栏节目，努力将酒店与消费者间的桥梁更添几许光彩。

 

2008 is the Year of Beijing, in a sense. The entire world seems to be enthralled, among others, by the authentic Beijing-style food and fine collections of international food delights. In this special program we would like to give you a taste of the capital city’s vibrant hotel scene.

 

Oct. 14

Swissôtel Beijing Hong Kong Macau Center

Gianmaria Azzoni (Director of Food and Beverage/Culinary Operation)

Madras curry crusted yellow fin tuna, sweet & sour fruit salsa, fresh coriander pesto; Chilled eggplant soup and poached prawn; Broiled beef tenderloin with goose liver, crushed herbed potatoes, tomato black pepper corn; Panna cotta with berry and chocolate.

The distinctive tastes of the four Swiss-accented dishes are sure to make your mouth watery.

 

Oct. 15

The Westin Beijing Chaoyang

Tim Hunt (Executive Sous Chef)

To meet modern urbanites’ constant pursuit of novel experiences, Tim prepares a collection of fall and winter tonic delicacies that combine culinary traditions of the East and the West.

 

Oct. 16

Hilton Beijing

William Wu (Executive Sous Chef)

A trip to Beijing can’t be perfect without tasting local fare. In making his signature Braised Lamb Shank with Hot Pot Sauce, William firstly has the lamb shank braised in chicken stock with garlic, ginger, yellow wine and cardamom for some three hours, then sautés pasta and vegetables with olive oil, and finally pours well mixed hotpot sauce on the shank. An authentic Beijing-style delicacy is ready to serve. Be sure to have a try.

 

Oct. 17 (morning)

Beijing Marriott Hotel City Wall

Blaine Wilkinson (Chef de Cuisine)

Herbed Croutes with Beef Carpaccio and Marinated Olives, even the name sounds yummy. Marinate olives in the mixture of rosemary, thyme, lemon grass, oregano, bay leaf, caraway seed, chili flakes, garlic, and olive oil for 24 hours. Rub beef tenderloin slices with olive oil, salt and pepper (carpaccio), then layer the beef carpaccio on herb croutes and serve with marinated olives and shaved Parmigiano cheese. The herbal twist adds to the attraction of this appetizer.

 

Oct. 17 (afternoon)

Beijing Marriott Hotel City Wall

Robert Stautner (Executive Chef)

Pepper pork and grill with fresh mushrooms… The result is Pork tenderloin with Brie cheese, a flavorful meaty delight going perfect with red wine. Delicious food is irresistible. We guess you’re already on your way for Robert’s masterpiece?

 

Oct. 18

Beijing Marriott Hotel City Wall

Law Wui-Wing (Executive Chinese Chef)

Guided by Mr. Law, we embark on a journey to explore the finest of Cantonese cuisine -- Steamed Egg White Topped with Fresh Abalone. The delicate dish is one of his signatures.

 

Oct. 20

This wraps up the 6-day filming in Beijing, which is a huge success. We would like to thank You are the Chef crew and the staff of hotels in Beijing participated in the shooting.

 

The end of this trip marks the beginning of the next. One of our objectives is to serve as a bridge between hotels and customers. We will do our best with every column in the future, and hope you readers could support us, as always.