Villegiature Mag

Villegiature mag

The magazine made by the Villegiature Awards journalists jury members

Un pas vers l’étoile, les nouveaux chefs au Peninsula Paris

巴黎半岛酒店中法新主厨 – Christophe Raoux与马德荣Ma Wing Tak

谢忠道HSIEH Chung-Tao撰文

 

巴黎半岛酒店刚拿到法国旅馆最高"宫殿Palace"等级的认证,成为巴黎仅有10家宫殿级旅馆的成员之一。跟着旅馆等级升高,半岛在美食餐厅的水平也跟着大幅升级。行政总主厨和中餐厅主厨都换了新人。

Chef Christophe Raoux--

今年44岁的Christophe Raoux,2015年拿到法国最佳工艺奖M.O.F.,被任命为巴黎半岛酒店的行政总厨。这位曾在巴黎顶级酒店丽池工作过,并跟随知名餐饮经理人Alain Ducasse团队长达五年的主厨将带领90人的厨师团队,重新整理巴黎半岛酒旗下的餐厅:法餐L’Oiseau Blanc,大厅餐厅Lobby,传统下午茶以及中餐厅莉莉。而新任的甜品主厨Anthony Terrone也开始受到巴黎美食界的称赏。

 

巴黎半岛酒店莉莉Lili一向是巴黎中餐厅的龙头,曾任北京瑞居酒店,香港海都餐厅Victoria City和澳门葡京酒店中餐厅总厨的马德荣,应巴黎半岛之邀,将让莉莉重新在巴黎高级餐饮界中发光。

Chef Ma

17岁即已是点心师傅的马德荣,除了将港澳点心带入更高层次(如竹笙蟹肉灌汤饺),也将凭着34年的粤菜经验,带来几道新的菜色,以粤菜手法来表现法国高级食材:如使用布列塔尼蓝龙虾的豆豉炒蓝龙虾,法国海蟹的金汤蟹肉南瓜盅,和法国鳗鱼做的汁蒸蟠龙蟮。不过最让法国食评界惊艳的是马师傅在澳门8餐厅的名作:脆皮柚子手撕鸡。鸡皮薄脆如纸,鲜嫩鸡丝混合鲜甜柚子果肉,再以金桔醋调味,应是法国首次出现的作品,彻底颠覆法国人对传统中国菜的印象。

1410_PENINSULA_05--

继香港半岛嘉麟楼拿到米其林一星后,巴黎半岛的莉莉现在也有机会向一星招手了。

 

Chung-Tao Hsieh

Has just published a book in Chinese distributed in Taiwan on the French gastronomy «Les Restaurants étoilés selon Chung-Tao”, Mook Publishing. Chung Tao continues his collaboration with Conde Nast Travelers on the disctrict of “Le Marais” in Paris as well as a report on the Parisian luxury hotels. He drafts the gastronomic column “Michelin Gourmet” in the monthly magazine Traveler-Luxe and the paper for “La Revue du Vin de France”. He works at present with “Travel Channel Asia” for a series of broadcasts “Art de Vivre à la française”. Chung-Tao Hsieh is listed in the prestigious "Who's Who Wine & Spirit".

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