意大利料理之美，是讲究食材
以烹饪手法颇具“家庭”特色而著称
法餐之美，是底蕴深厚
注重酱汁搭配的多彩缤纷
美食有地域属性，也有相同性
在不同的维度里融会贯通
通过味蕾之间层层翻涌的惊喜
开启对意大利、法国料理新视角的探索
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厅GIADA Garden 迦达花园将携手北京米其林一星法餐厅王府半岛酒店Jing餐厅，为京城食客带来四手美食盛宴。
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.
对于此次合作的两位大厨来说，这次盛筵不仅是一次高手之间的“过招”，更是意大利和法国两种美食文化的碰撞交融。Marino与William是同行，更是好友，对于美食有着共同的理解，尊重食材，尊重传统，同时也在不断探索新的领域，对自己的美食哲学融入新的思考。
此次合作，他们将多年的深厚经验、卓越的烹饪技艺，以及对美食的理解尽数展现，以特别打造的六道式菜单为广大食客演绎一场跌宕起伏的美食交响，共创独一无二的美味时刻。
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 | 牛清汤
By Chef Marino
牛舌，鸡肉卷，意式可丽饼
Beef Consommé, Stewed Tongue,
Chicken Roulade & Crespellina
Marino的牛清汤保有着一贯的高水准。温润的牛清汤呈现着优雅内敛的味觉滋味。可丽饼的奶香，鸡肉卷的鲜香将风味叠加立体，汤汁缓缓流入唇舌，以最直接的方式打动感官。
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 度低温鸡蛋
By Chef William
马铃薯泡沫，黄油，云南黑松露，洋葱
牛肝菌粉，伊比利亚火腿，油封鸡蛋，奶油
Potato Foam, Yunnan Black Truffle, Onions,
Ceps Powder, Ibérico Ham, Egg Confit, Cream
52 度低温鸡蛋是William的经典菜品，在过去的六、七年里，他一直精心打磨这道菜，不断赋予其新的活力，带来越发精益求精的出品。以橄榄油52度低温慢煮至油封的蛋黄搭配西班牙火腿和黑松露，细腻绵润，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 | 皮埃蒙特饺子
By Chef Marino
小牛肉，帕玛森，黄油
Piedmont Agnolotti, Veal, Pargmigiano Reggiano, Alps Butter
饺子是意大利北部皮埃蒙特地区美食中最为经典的一道，也是Marino记忆中的家乡味道。经典的小方饺，带有波浪形的小花边。两张面皮下内藏乾坤，本身的黄油香气与小牛肉氤氲交织，轻轻一咬，香滑即在口中绽放。
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 | 龙虾
By Chef William
蒸，木炭熏烤，阿布费拉酱，栗子
野生脆米，油封草菇，玉棋，龙虾汁
Steamed, Grilled on Charcoal, Albufera Sauce,
Chestnuts, Popping Wild Rice, Straw Mushroom Confit,
Gnocchi, Lobster Sauce
这一次，William在他钟爱的食材——龙虾上，做出新的演绎。以木炭熏烤去完整展现龙虾的鲜甜风味，栗子、野生脆米、油封草菇、玉棋各司其职，由浓郁的龙虾汁充分浸润，令人神魂颠倒。
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.
四手联弹的晚宴
不仅是主厨间一次深度交流
也是食客们与餐厅一期一会的奇遇
感受意法两国的料理荟萃
11月10日，敬请期待！
Don’t miss this four-hands dining event from two of Beijing’s best chefs on 10th November!
