米其林三星世界名厨荧屏亮相

《大酒店》携《洋厨房》前往北京王府井希尔顿酒店揭秘

Grand Hotels in Collaboration with “You are the Chef”

Three-Michelin-Starred Chefs’ Gourmet Extravaganza

Hosted by Hilton Beijing Wangfujing

 

Chinese Version: Sarah   English Version: Mary   Photos: by Ivy

 

 

 

    “五位世界知名米其林三星厨师要齐聚北京了！”该活动的契机源于北京王府井希尔顿酒店斩获由美国优质服务科学学会颁发的“国际五星钻石奖”及总经理施罗德先生一个小小的梦想：“招募到米其林3星大厨们合力为我们打造一场前所未有又无与伦比的美食盛宴，同时这一做法也秉承了亚太区希尔顿酒店务求‘卓越平凡事’的发展理念。”这样一个千载难逢的好消息使得《大酒店》在第一时间携《洋厨房》剧组赶赴北京进行采访和拍摄。此次北京之行收获颇丰，不仅在七月刊独家专访了意大利第一位米其林三星女厨师Annie Féolde女士，更是拍摄了她与另外一位米其林三星厨师David Burke先生的精湛厨艺。

 

话不多说，《大酒店》现在就将为您呈现Annie Féolde女士和David Burke先生的“神奇食谱”，让您一饱眼福！

 

 

Annie Féolde女士：

意大利第一位获得米其林三星厨师的女士。她常常活跃于意大利的托斯卡纳和日本东京。她的自传读来更像一个童话故事：一个在法国南部长大的孩子后来发现了托斯卡纳而最终将其变成了自己的王国。

 

 

 

意大利面配咸肉奶油汁

所需原料：200 gm百乐牌粗麦意面，2个蛋黄，30 gm羊奶奶酪，40 gm切片培根，60g奶油，黑椒碎。

 

 

做法：

  1. 抽起蛋黄和奶油，加入奶酪粉和少许胡椒。

  2. 当其开始冷却后，煎下培根并加入奶油。

  3. 将面在盐水中煮6分钟左右，最后加入奶油，用中火搅入全部配料进去。

  4. 在面的表面加入少许奶酪和胡椒。

 

 

 

David Burke先生：

美国厨艺当之无愧的传奇人物。他历来在厨师、艺术家、企业家和投资人众多身份中游刃有余。他深深沉迷于食物的原料和陈盘，并在菜品创意、美食评论、革新产品推介和厨艺科技等方面皆有建树。如今他在美国纽约已拥有8家自有品牌的餐馆。

 

 

 

28天饲养牛肉配法式炸小土豆和迷你凯撒沙拉)

所需原料：爱荷达土豆煮，菜籽油，1块带骨眼肉，1杯生菜叶，2勺新鲜帕马奶酪粉，4个切半樱桃蕃茄，2勺凯撒汁，橄榄油，盐胡椒。

 

 

做法：

1.盐和胡椒腌味，点些油在肉上，中火扒两面约5-6分钟至三成熟。

2.切成比麦当劳稍大些的薯条，过250度的油约5分钟直至软但不碎

3.用几个模子内部摸油，将炸好的土豆放入模子中，压实，冷冻。

4.将油温至350-370度，将模子浸入油中，直至香脆，然后将炸好的土豆拿出模子，如不成，用小刀滑出。

5.小碗中混入生菜叶，奶酪粉，樱桃蕃茄，加入沙拉汁，放在土豆地边上。

 

 

 

五位米其林三星厨师聚集在一起的场面并不多见，甚至可以说是“前无古人”。《大酒店》抓住了这样一个机会，就是想让读者们见识一下真正的“食神”！传奇厨师的“神奇食谱”已为您打开，还不快在家人朋友面前大展身手？

 

 

（观看《洋厨房》请登录《大酒店》官方网站www.grandhotels.com.cn）

 

Five three-Michelin-starred chefs & celebrity chefs were brought to Beijing by the Hilton Beijing Wangfujing hotel, winner of the Five-Star Diamond Award by the American Association of Hospitality Sciences. Commenting on the once-in-a-lifetime event, General Manager Nils-Arne Schroeder proudly remarked, “It started out as a small dream to gather three-Michelin-starred chefs to create a gourmet evening no one else has ever experienced before, and now we are so excited to bring this dream to reality. This ties in perfectly with the vision of the culinary teams at Hilton Hotels in Asia Pacific which constantly thrives to turn ordinary to extraordinary.”

 

The Grand Hotels editors and “You are the Chef” shooting crew, who have rushed to Beijing for interview and filming, are ecstatic about what they’ve accomplished – an exclusive interview with Annie Féolde – the first female chef in Italy to receive the honor of three Michelin Stars – published on the magazine’s July issue and episodes featuring Ms. Féolde and another three-Michelin-starred chef, David Burke.

 

Well, no more digressing. Below you will find the magic recipes devised by the two celebrity chefs.

 

Annie Féolde: The first woman in Italy to be awarded three Michelin stars, Ms. Féolde reigns both in Tuscany and Tokyo. Her biography reads like a fairy tale: a little girl who grew up along the Promenade des Anglais in the south of France, and then discovered Tuscany and made it her kingdom of gastronomy.

 

Risoni Alla Carbonara

Ingredients: 200g risoni, 2 egg yolks, 30g grated pecorino cheese, 40g sliced pancetta, 60g liquid cream, ground black pepper.

 

Procedures:

1. Beat the egg yolks with cream, cheese and some ground pepper.

2. Fry the pancetta and add it to the cream only once it’s cooling.

3. Cook the risoni in boiling salted water for around 6 minutes, drain them and finish cooking by adding the cream – stirring everything at a medium temperature – in order to get something smooth and creamy.

4. Finish the dish by adding a little amount of cheese and pepper on top and serve quickly.

 

David Burke: Across distinctions between chef, artist, entrepreneur and inventor, Mr. Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a career marked by creativity, critical acclaim, and the introduction of revolutionary products and cooking techniques. He now owns 8 restaurants in New York City and throughout the United States under his own brand name.

 

28-Day Dry Aged Ribeye with French Fry “Charlotte” and Petite Caesar

Ingredients:

Idaho Potatoes (boiled), canola oil, 1 cut bone-in rib eye, 1 cup bibb lettuce, 2 tbsp fresh grated parmesan, 4 cherry tomatoes (halved), 2 tbsp Caesar dressing, olive oil, salt/pepper to taste.

 

Procedures:

1. Season rib eye with salt and pepper. Drizzle both sides with olive oil. Grill on medium-high heat on each side for about 5-6 minutes for medium rare.

2. Cut an Idaho potato into French fries a little thicker than “McDonalds” fries. Blanch in hot oil at about 250 degrees for five minutes or until tender but not flaking.

3. With several “ring molds” ready, spray around the insides with Pam. Then, using the sticky potatoes, place a fries around the interior of the ring mold until tightly packed together.  Refrigerate.

4. Heat oil until at 350 – 375 degrees. Drop the ring mold into oil and submerge the fries until crispy. The fries should then slide out of the mold. If not, use a small knife and loosen.

5. In a small mixing bowl mix together bibb lettuce, fresh parmesan and cherry tomatoes. Add dressing and toss. Place inside French fry charlotte.

 

It is very rare, or even unprecedented, for five three-Michelin-starred chefs to showcase their sparkling originality and cooking expertise on the same stage. The Grand Hotels seized the precious opportunity to introduce the real “gods of cookery” and their magic recipes to the general readers. Now it is your turn to show what you have learnt to your family and friends.

 

 

(Please visit our website (www.grandhotels.com.cn) and watch “You are the chef” online.)