A Six-Hands Showcase in Cielo at Four Seasons Hotel Tianjin 六手联弹
Four Seasons Hotel Tianjin will welcome Chef Antonio Sou, Chef de Cuisine of Belcancao Restaurant at Four Seasons Hotel Macao, as guest chef at Cielo Restaurant for one special evening on 22 September 2020. Chef Antonio will collaborate with The Hotel’s Chef de Cuisine Johnny Zhang and Executive Pastry Chef Christy Tse to present a creative “Six-Hands” semi-buffet dinner featuring a special 5-course tasting set of Western fusion delicacies.
“Bringing a wow experience to our guests is my key purpose as a chef. Cooking is just like creating a work of art, which takes tremendous time and energy to achieve.” Chef Antonio says. A seasoned chef with 16 years of culinary experience in French and fusion Western cuisines, Chef Antonio worked at Robuchon A Galera, a Michelin 3-star French restaurant in Macau, before joining Four Seasons Hotel Macau in 2014.
Chef Johnny, Chef de Cuisine at Four Seasons Hotel Tianjin, previously worked in LIMONI, a Michelin Plate restaurant, while Executive Pastry Chef Christy graduated from the world-renowned Le Cordon Bleu Culinary Arts Institute and previously worked in Four Seasons Hotel Maldives. They are both thrilled to work with guest Chef Antonio to bring an inspiring dining experience to our guests.
Incorporating the flavour of Portuguese cuisine, the special tasting set highlights 3 “chapters”: The Flavour from The Sea, The Flavour from The Land and The Sweet of The Day. Featuring five exquisite courses including: Cod Confit, Seasonal Greens, Carmel Celeriac Puree, Amur Caviar, Fermented Barley Emulsion; Australian Rangers Valley M3+Striploin, Spice Red Wine Jus, Pumpkin Puree, Brown Butter Braised Jerusalem Artichoke, Zucchini Puree; Mascarpone, Pistachio Crunch, Noisette Praline Namelaka, Oryola Fleur de Sel Gelato, and paired with organic salad and seasonal seafood buffet offerings. The semi-buffet dinner is priced at CNY 488 +15% per person, with a complimentary glass of house wine.
Gourmets in Tianjin will not want to miss this unique opportunity to savor the charm of Macao and the energy of Tianjin as interpreted by three talented and creative Four Seasons chefs. For more details, please contact Four Seasons Hotel Tianjin at 022 2716 6688.
SPECIAL DEAL
Tianjin Plus followers can enjoy early bird special at CNY 428net per person if booked via our editor.
《津品生活》双语杂志粉丝通过小编预定可享早鸟优惠￥428元净价/位。
Wechat ID: TianjinPlus
Email: ManagingEditor@TianjinPlus.com
莲韵津现，六手联弹
澳门四季西餐主厨Antonio客座天津四季酒店初秋献礼
在天津邂逅澳门风韵，看两座慢城的隔空味觉碰撞，品尝融入温暖惬意的葡萄牙风味的融合西餐。天津四季酒店迎来澳门四季酒店Belcancao西餐厅主厨Antonio Sou客座意荟西餐厅，将与驻店西餐主厨Johnny和行政西点主厨Christy联合创作，匠心推出2020年9月22日限定的"双城相悦，六手联弹"半自助晚宴，为食客带来精致暖心的初秋美食体验。
曾任职于米其林三星法餐厅的客座大厨Antonio擅长法国菜、葡萄牙菜以及融合西餐，此次晚餐将主打一套五道式赏味套餐，包括三个篇章：海洋渔获 - 慢煮柑橘三文鱼，搭配新西兰鳌虾，生蚝凝乳及心灵美萝卜 和 油浸鳕鱼，配当季鲜蔬，焦糖芹根泥，鲟鱼鱼子酱和薏仁发酵汁；
陆地之鲜 - 松露烩饭，搭配巴马臣芝士脆片和麦穗爆米花 和 澳大利亚游骑兵谷三级西冷，配香草红酒汁，南瓜泥，黄油炖耶路撒冷洋姜和节瓜泥；甜品 - 马斯卡彭开心果脆片，红糖巧克力海盐冰淇淋；
同时搭配健康有机沙拉和时令海鲜自选台。半自助晚餐￥488+15%每位，附赠店选红/白葡萄酒一杯，2020年9月21日之前通过小编预定可享85折优惠。
驻店西餐主厨Johnny曾任职于广州的米其林餐盘奖西餐厅，擅长意大利菜；行政西点主厨Christy毕业于法国巴黎蓝带厨艺学校，曾任职于迪拜帆船酒店和马尔代夫四季酒店；此次他们与客座大厨 Antonio强强联手，旨在跨越不同菜系，以厨艺匠心会友，为食客呈现一场创新融合、启发灵感的美食之旅。“给食客带来一个完美惊艳的用餐体验，是我们厨师的宗旨。烹饪就如同雕琢一件艺术品，不辜负每一种天赐食材，需要时间和巧思去完成。”客座大厨 Antonio说道。
位于天津四季酒店的意荟西餐厅整体风格高冷时尚，主打意式零点和国际自助，采用开放式厨房概念。白天用餐可沐浴在温暖明亮的自然采光中，夜晚造型独特的顶灯如璀璨繁星，透过落地窗还可欣赏繁华跃动的都会美景，是理想的商务宴请或社交雅聚之所。
垂询以上资讯的更多详情，可致电天津四季酒店：022-2716 6187 / 6688.
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2020 September issue
Think Tanks in China
中国内最重要的智库