世界杯赛事圆满落下帷幕，各国球员带着荣誉回国庆祝。而在“洋厨房”的拍摄现场内，硝烟又起。来自世博会瑞士馆的Mark Thommen大厨与上海新天哈瓦那大酒店客座厨师Willy先生展开一场“厨艺比拼”，他们将各自国家的传统美食呈现在观众眼前。

瑞士馆

厨师：Mark Thommen   菜肴：Rösti和Ice Tea
制作用料：鱼骨，龙虾头1.8kg，西芹80克，白萝卜80克，胡萝卜100克，洋葱350克，茴香根80克，京葱160克，番茄400克，番茄膏40克，白兰地120毫升，甜红椒料1小勺，水1.5升，大蒜8颗。

制作方法：
1. 将鱼骨，龙虾头及橄榄油放入烤箱内烤上色，
2. 再将所有蔬菜切成大块，和烤好的鱼骨龙虾头放入大锅中煸炒几分钟，
3. 倒白兰地收浓，再将水倒入烧45分钟。

配料：粳米200克，鸡肉200克，鱿鱼200克，虾8只，青口贝4只，蛤蜊4只，红圆椒半只，青圆椒半只，洋葱一只，番茄一只，大蒜一颗切末，荷兰芹碎1汤勺，西红花1撮。

制作方法：
1. 先将鱼汤烧开，把鱿鱼及鸡肉切成小块，放入扁铁锅中和橄榄油一起炒，
2. 加入切好的青红圆椒丁，大蒜末及荷兰芹碎，再加入粳米及西红花，用鱼汤盖没3/4，
3. 再加入海鲜，用盐，胡椒调料，

 
上海新天哈瓦那大酒店

上海新天哈瓦那大酒店是一家独具西班牙风格的豪华五星级酒店。酒店拥有686间住房，座落于闻名遐迩的浦东新区陆家嘴金融贸易中心，步行即可至上海东方明珠电视塔和上海海洋水族馆，酒店依傍风景秀丽的黄浦江畔，浦西全景尽收眼底。酒店设计现代时尚，内饰细节高雅出众，独特且富有艺术感，体现了21世纪的中国现代艺术设计的无限魅力。正宗的西班牙菜式也是酒店一大两点。世博期间，上海新天哈瓦那大酒店与西班牙商务部共同合作，诚邀49位来自世界各地的米其林星级厨师每周献艺，采用上好的西班牙火腿、海鲜，轮番为食客奉上美味绝伦的西班牙美食。

厨师：Willy Guillermo Trull as Moreno   菜肴：海鲜烩饭

鱼汤制作用料：鱼骨，龙虾头1.8kg，西芹80克，白萝卜80克，胡萝卜100克，洋葱350克，茴香根80克，京葱160克，番茄400克，番茄膏40克，白兰地120毫升，甜红椒料1小勺，水1.5升，大蒜8颗。

制作方法：
1. 将鱼骨，龙虾头及橄榄油放入烤箱内烤上色，
2. 再将所有蔬菜切成大块，和烤好的鱼骨龙虾头放入大锅中煸炒几分钟，
3. 倒白兰地收浓，再将水倒入烧45分钟。

配料：粳米200克，鸡肉200克，鱿鱼200克，虾8只，青口贝4只，蛤蜊4只，红圆椒半只，青圆椒半只，洋葱一只，番茄一只，大蒜一颗切末，荷兰芹碎1汤勺，西红花1撮，鱼汤500毫升，橄榄油50毫升，盐，胡椒。

制作方法：
1. 先将鱼汤烧开，把鱿鱼及鸡肉切成小块，放入扁铁锅中和橄榄油一起炒，
2. 加入切好的青红圆椒丁，大蒜末及荷兰芹碎，再加入粳米及西红花，用鱼汤盖没3/4，
3. 再加入海鲜，用盐，胡椒调料，
4. 然后放入烤箱内烤熟即可。

同时品尝两道不同风味的异域美食，唇齿间擦出非凡火花，就让世界杯的精彩在美食中延续吧!

The smoke of the World Cup games is still in the air, and players have gone back to their own counties to celebrate the honor. At the shooting scene of “You Are the Chef” TV show, we’ve observed another battle of cooking skills between by Mr. Mark Thomme, Executive Chef from the Swiss Pavilion of Shanghai Expo and Mr. Willy Guillermo Trull as Moreno, Guest Chef from Gran Meliá Shanghai to present the traditional delicacies of their own countries to the audience.

The Swiss Pavilion

Chef: Mark Thommen     Rösti和Ice Tea

Ingredients :
Rösti: Potatoes, Bacon, Onions, Egg, Salt and Pepper, Clarified butter.

Method :
1. Boil potatoes,
2. Peel potatoes,
3. Grate potatoes,
4. Season potatoes with salt and butter,
5. Fry bacon, onions and potatoes,
6. Fry egg,
7. Plate up.

Ingredients :
Ice Tea: Black tea, Water, Mint, Lemongrass, Sugar, Orange juice, Lemon juice.
Method :
1. Bring water and sugar to boil,
2. Add mint, tea and lemongrass, steep for 10min, strain and cool,
3. Juice fruit, strain and add to ice tea,
4. Serve.

Gran Meliá Shanghai
The 686-room Spanish style hotel is located in the Lujiazui Financial & Trade Zone within the city’s central Business District within walking distance to the famed Oriental Pearl Tower and the Shanghai Ocean Aquarium. The property will boast impressive views of the Huangpu River and the Puxi district and will reflect the modern and contemporary design movement of 21st century China, with a minimalist elegance, impressive high ceilings and elegant furnishings throughout. The hotel also features its authentic Spanish cuisine. During the Expo period, Gran Meliá Shanghai cooperated with Department of Commerce of Spain to invite 49 Michelin star chefs to present a gourmet feast for the guests with refined Spanish ham and seafood.

Chef: Willy Guillermo Trull as Moreno    Seafood paella rice

Ingredients:
Fish stock: White fish bones and crayfish, lobster heads 1,8 kg, Celery 80 gr, Turnip 80 gr, Carrot 100 gr, Onions 350 gr, Fennel 80 gr, Leek 160 gr, Tomatoes 400 gr, Tomato paste 40 gr, Cognac 12 cl.

Sweet páprika: 1 teaspoon, Water 1,5 lit, Garlic 8 cloves, Olive oil.

Method :
Fish stock:
1. Roast in the oven white fish spines and crayfish with olive oil,
2. Stir fry in a large casserole roughly cut onions, leeks, turnip,carrots ,parsley stems, garlic in half, tomato, bay leaves, black peppercorns, add sweet paprika and cook or a few minutes, flambé with cognac,
3. Cover with water and cook for about 45 minutes.

Ingredients:
Bomba rice 200 grs, Chicken 200 grs, Cuttlefish 200 grs, Shrimp 8 pieces, Mussels 4 pieces, Clams 4 pieces, Red bell peppers 0,5 piece, Green bell peppers 0,5 piece, Onion 1 piece, Tomatoes 1 pieces, Chopped garlic 1 piece, Chopped parsley 1 tbsp, Saffron 1 pinch, Fish stock 500 cl, Olive oil 5 cl, SALT and pepper.
 
Method :
1. Bring to a boil fish stock,
2. In a wide flat casserole, stir fry cuttlefish and chicken cut in cubes, add green and red pepper diced, tomato chopped, garlic and parsley chopped,
3. Add "bomba" rice and a few pistils of saffron,
4. Cover with the boiling stock and cook 3\4 ths, add peas and shrimp, langoustine.. nicely set on top and finish cooking in a very hot oven,
5. Before putting it in the oven rectify of salt and pepper.

The encounter of two different exotic delicacies makes a wonderful match, let’s relish our memories of the World Cup games and enjoy the delicious food.