6-handed collaboration with Michelin one-star Italian chef to bring the essence of Tuscan cuisine to Macau
——
𝐕𝐢𝐝𝐚 𝐑𝐢𝐜𝐚 from Mandarin Oriental Macao 🇲🇴🪭
✨𝟲-𝗛𝗮𝗻𝗱 𝗠𝗶𝗰𝗵𝗲𝗹𝗶𝗻 𝗗𝗶𝗻𝗻𝗲𝗿 (only on 19-20Oct)𝗠𝗶𝗰𝗵𝗲𝗹𝗶𝗻 (only on 19-20Oct)𝗵𝗵𝗲 𝗰𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝘀𝘆𝗻𝗲𝗿𝗴𝘆 We
Last week, Mandarin Oriental Macau launched a limited 6-hand menu
Ariel Hagen + Marco Sforza + Executive Chef Giuliantonio Di Sabato, the star chef of Borgo Santo Pietro, Italy
Together we bring the essence of Tuscan cuisine to Macau
This time it focuses on innovative cooking methods to highlight the true taste of Italian land
🌟 Saporium 体验(澳门币 $1,588/个)
𝗔𝗺𝘂𝘀𝗲 𝗕𝗼𝘂𝗰𝗵𝗲
🌱Beet Tartlet, Roots, Micro Sprout
I didn't expect that a small bite of beetroot tart could bring out the earthy air of the rhizome and the fresh and refreshing aroma of the tender grass
🍋Trout, Osmosis Apples, Sabayon, Black Lemon
Use seasonal trout and apples cut into pieces, sweet and crispy
Served with Italian-specific black lemon its sour aroma adds layering
Served with the accompanying mayonnaise, it brings a silky smooth taste. I didn't expect it to go well together
🐣Chicken Liver Parfait, Hazelnuts Praline
The chicken liver mousse is rich and smooth with hazelnut caramel
Which nutty sweet flavor perfectly balances the rich chicken liver
𝗕𝗿𝗲𝗮𝗱 𝗗𝗲𝗹 𝗕𝗼𝗿𝗴𝗼
🍞Semolina Bread
Want to say the extra virgin olive oil is very tasty and strong fragrance
The bread is soft with a faint saffron aroma
🍞Grissini - Crispy and delicious blended with pistachios with a nutty aroma
𝗙𝗶𝗿𝘀𝘁 𝗦𝘁𝗮𝗿𝘁𝗲𝗿
🍴Roasted Scallop, Celeriac, Morel Mushrooms
The scallops are grilled until the surface is crispy. The inside is half-cooked. Served with mushrooms and celery root
Eat rich flavor and at the same time clear and sweet every bite is well balanced
𝗦𝗲𝗰𝗼𝗻𝗱 𝗦𝘁𝗮𝗿𝘁𝗲𝗿
🍴Snails, Jerusalem Artichokes, Borgo Santo Pietro's Walnut
Snails and roasted artichoke slices with hazelnut oil are a treat
I never thought that snails would go well with nutty flavor. It tastes soft and tender and crispy and delicious
𝗣𝗮𝘀𝘁𝗮
🍝Tagliolini, Tomato Essence, Onion Capers, Tagete Oil
The first time I ate pasta was cut not rolls because the Chef hoped that we could eat tomato essence calendula oil and onion sour bean pasta in every spoon
Which the tomato essence is rich and sweet and the onion sour beans of salty acid and calendula oil
With a hint of floral scent is probably the best pasta I've had this year
𝗙𝗶𝘀𝗵
🐟Baccala, Cutrera Primo, Merodo Classico, Butternut Squash
The anchovies were cooked tender and juicy with a sweet aroma of pumpkin and a citrus aroma
𝗕𝗲𝗲𝗳
🥩Frisona Beef, Cauliflower, Rye Miso, Arachidi "Venturina", Black Truffle
Although the beef was fried perfectly and melted in the mouth the sauce was delicious but as the Chef said the cauliflower was the focus The cauliflower steak and cauliflower crisps were really amazing with the rye miso and black truffle freshness complemented each other
𝗣𝗿𝗲-𝗱𝗲𝘀𝘀𝗲𝗿𝘁
🍦Rose Centifolia, Raspberries
I didn't expect the ice cream to be so delicious. The inside was fresh roses and sweet and sour raspberries
𝗗𝗲𝘀𝘀𝗲𝗿𝘁
🍦Borgo Santo Pietro's Walnuts, Yogurt, Beeswax
Yogurt refreshing walnut crisp beeswax soft and sweet
𝗣𝗲𝘁𝗶𝘁 𝗙𝗼𝘂𝗿
🍫Halzenut / Pistachio / Chestnut
𝗪𝗶𝗻𝗲 𝗣𝗮𝗶𝗿𝗶𝗻𝗴
🍾 Very satisfied with this wine pairing very good to drink 💯
- Ca’ del Bosco, Cuvee Prestige 45th Edizione, Franciacorta, Italy
- 2018 Toscana IGT, Le Rime, Banfi, Italy
- 2022 Toscana, Gli Amici, Borgo Santo Pietro, Italy
- 2020 Toscana, IGT, Promis, Ca’ Marcanda by Gaja, Italy
- 2022 Moscato d’Asti, Ceretto, Piedmont, Italy
——
📍Vida Rica, a restaurant
2/F, Mandarin Oriental, Macau, Sun Yat-sen Grand Road, New Reclamation Area, Song Yusheng Plaza
——
#lamchelin
#Macau Food #100 Ways to Travel
#Macau Attractions
#MacauHotel
#lamchelin_hotel