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新任行政總廚

Executive Chef- Nicola Sangiovanni

來自意大利南部那不勒斯，他一生中大半的時(shí)間都在世界各地度過；先后在英國、西班牙、葡萄牙等52個(gè)國家有過工作經(jīng)驗(yàn)，走訪多國和多年經(jīng)營餐廳帶給他無數(shù)珍貴的經(jīng)驗(yàn)，結(jié)合各國不同的飲食習(xí)慣，最終鑄成現(xiàn)在屬于他自己的獨(dú)特烹飪風(fēng)格，憑借極高的烹飪素養(yǎng)和對(duì)食材獨(dú)到的理解，為不同國家的顧客創(chuàng)造與他們口味相符合的食物。

Nicola from Naples, southern Italy, he spends more than half of his life around the world; he works 52 countries such as the UK, Spain, Portugal, etc., and have saved countless precious catering experience, combined with different eating habits of various countries, and finally forged his own unique cooking style, with high culinary literacy and unique understanding of ingredients, for customers from different countries to create food that matches their tastes.

With high culinary literacy and unique understanding of ingredients, he creates food that matches different countries customers’ tastes.

云端紳餐廳邀您探尋全新臻味之旅

Invites you to explore a new food experience

1.       主廚派送

PASS AROUND

芝士焗波士頓龍蝦

MAC CHEESE BOSTON LOBSTER

芝士與鮮嫩龍蝦的碰撞

再融入獨(dú)特的蛋黃醬

Fresh lobster with cheese

Blended with the unique mayonnaise

2.       法國貝拉生蠔

FRENCH BELLA OYSTER

肉質(zhì)飽滿

口感清鮮且層次豐富

Full oyster meat

The taste is fresh and layered

3.       法式香煎鵝肝

FOIE GRAS WITH APPLE

優(yōu)質(zhì)鵝肝通過黃油高溫煎制

搭配法國紅酒制作的蘋果醬

層層交疊香醇甜美

Premium foie gras is fried over high heat in butter

Apple sauce made with French red wine

Layer by layer, mellow and sweet

4.       57℃低溫烏拉圭牛柳

LOW TEMPERATURE URUGUAY BEEF FILET

低溫至五成熟再高溫煎出美拉德反應(yīng)

外焦里嫩

Low temperature to five mature, And then frying at high temperature to produce Maillard reaction

Scorched outside and tender inside

5.       現(xiàn)切帕爾瑪火腿

PARMA HAM

顏色粉嫩如玫瑰，帶云石紋理脂肪

伴隨濃郁陳年肉香及煙熏的氣味

The color is as pink as rose

Uniform fat distribution

With strong smell of aged meat and smoke

6.       中式現(xiàn)做檔口

Chinese-style ready-made stalls

金瓜小米燴海參

STEAMED SEA CUCUMBER WITH MILT

植物蛋白與動(dòng)物蛋白的巧妙搭配

金黃的米粥半沉半浮著

體態(tài)豐滿，肉刺挺拔的海參

Combination of plant protein and animal protein

The golden rice porridge is half heavy and half floating

Sea cucumber with plump body and straight flesh

鮑汁扣鵝掌

BRAISED GOOSE WED WITH ABALONE SAUCE

香濃撲鼻的鮑魚汁加‘浸洗焗燜煨’多道步驟制作的鵝掌

軟爛入味自帶咸香

Goose feet made from fragrant abalone juice and 'soaking, baking, braising and simmering' in multiple steps

Soft and rotten with salty flavor

7.       招牌甜品-果仁拿破侖

NAPOLEON DESSERT SPECIAL SIGNATURE PASTRY CHEF CAKE

濃郁的動(dòng)物黃油風(fēng)味

堅(jiān)果蛋白餅皮香酥脆

Rich animal butter flavor

The nut protein crust is crispy

更有歡迎禮遇海鮮刺身拼盤、佛跳墻、烤羊腿

脆炸乳鴿，北京烤鴨，重慶小火鍋……

Special Welcome Food, Fotiaoqiang--Steamed, Roast leg of lamb

Crispy fried pigeon, Peking duck, Hot pot……