2022年8月20日

GIADA Garden迦达花园餐厅的开放式厨房内

又增添了几个忙碌的身影

两位主厨有条不紊的一边交流

一边与同事们协同料理

这是GIADA Garden迦达花园餐厅

盛大的一周年庆典

On the night of GIADA Garden’s first anniversary celebration, the kitchen was busier than usual and not just because it was a special occasion.

上海米其林三星餐厅泰安门主厨Stefan Stiller

受邀携团队来到GIADA Garden迦达花园餐厅

为北京饕客们带来“德”“意”联手的惊喜与感动

带来上海及广州米其林星级高品质菜品

Chef Stefan Stiller and the team from his three Michelin-starred restaurant Taian Table Shanghai had been invited to join Chef Marino D’Antonio in the kitchen and add a little extra star quality to the anniversary event.

这是GIADA Garden迦达花园餐厅

行政主厨Marino D'Antonio

与泰安门行政主厨Stefan Stiller的第一次合作

两位主厨均有在中国生活工作十余年的资深履历

第一次合作便如多年好友一般

工作期间时常有欢声笑语从后厨传来

一个眼神便心领神会

一次讨论便有新的灵感迸发

This is the first time that Chef Marino and Chef Stiller have collaborated on a menu. Both chefs have been living and working in China for over 10 years, and the kictehn was full of their laughter and recollections.

名厨联袂

星耀迦达

作为Chef Stiller的京城首秀

Chef Marino将菜单的C位部分留给Chef Stiller

Chef Stiller将来到中国十八年来对料理的理解

集中性地展现出来

令食客们大呼过瘾，不虚此行

This was the first time that Chef Stiller had cooked for an event in Beijing, so Chef Marino suggested that Chef Stiller bring a couple of the signature dishes he has developed over his decade-long career in China.

— Welcome —

Eggplant | Bell Pepper | Buffalo Mozzarella

浙江茄子 ｜ 地中海彩椒 ｜ 水牛芝士

By Chef Marino

开胃前菜来自Chef Marino的问候

自右向左依次品尝下来

水牛芝士的浓郁，地中海彩椒的风情

茄子的软嫩在舌尖次第展开

这道风味小品的登场拉开华美盛宴的序幕

The menu opened with an appetizer prepared by Chef Marino featuring a classic Italian combination of creamy buffalo mozzarella, sweet peppers, and tender eggplants, here made with eggplants sources from Zhejiang province.

两位主厨以各自烹饪语言诠释着对食材的理解

一道道美馔将掀起一次次味觉狂欢

The two chefs showed off their own styles of cooking and interpretation of ingredients during the meal.

— Amuse Bouche —

Sea Urchin | Sourdough Bread | Brown Butter

海胆 ｜ 酸面包 ｜ 棕黄油

By Chef Stiller

酸面包与海胆的搭配从泰安门营业之初

一直持续到今天

鲜明的风格携带着Chef Stiller的家乡情结

This combination of sourdough bread and sea urchin has been on the menu at Taian Table since the beginning, calling back to Chef Stiller’s German heritage.

新鲜海胆的细腻与德式酸面包的谷物气息

在口中正面碰撞，黄油煎过面包使面包外壳酥脆

微微的酸度将海胆的甜衬托得更加突出

融合得恰到好处

The bread is coated with brown butter to make it extra rich and crispy, with a. hint of sourness that perfectly complements the sweetness of the sea urchin.

— Cold Starter —

New Zealand Deep-Sea Scampi

Lemon | Caviar | Yogurt

新西兰深海螯虾 ｜ 柠檬 ｜ 鱼子酱 ｜ 酸奶

By Chef Stiller

Chef Stiller尤其喜欢料理海鲜食材

鲜嫩弹牙的新西兰螯虾搭配奶香浓郁的酸奶酱汁

鱼子酱的极致鲜美将螯虾的鲜嫩推上更高一重境界

顷刻间唤醒沉睡的味蕾

Chef Stiller is particularly fond of cooking with seafood. In this dish, he paired delicate New Zealand scampi with a creamy yogurt sauce and a scoop of caviar for a hit of umami.

— Hot Appetizer —

Smoked Eel ｜ 广东烟熏鳗鱼

Water Cress | Sake Kasu | Green Apple

西洋菜 ｜ 清酒酒糟 ｜ 青苹果

By Chef Stiller

德餐中一直有烹饪鳗鱼的传统

Chef Stiller在中国寻觅多年

几年前终于在众多鳗鱼中寻找到广东鳗鱼

于是创作出这道广受好评的创意菜品

Eel is very popular in Germany, sourced from both the ocean and freshwater lakes. When Chef Stiller found a source of good quality eels in Guangdong province, he decided to create an eel dish for the menu at Taian Table.

广东鳗鱼先使用日餐料理技法脱皮去骨

用清酒酒糟腌渍

再以荔枝木烟熏获得迷人香气

繁复的工艺使鳗鱼展现出现代风格的融合风味

The eel is skinned and deboned using a Japanese technique, pickled in sake kasu, and then smoked over lychee wood.

Chef Stiller在调味中非常注重“层次感”

在这道菜品中能够品尝到清酒酒糟的酒香

淡淡荔枝木的烟熏气息，去骨鳗鱼的细腻柔韧

泡沫酱汁的绵密……

每一层次在口中和谐且圆融

即亲切又令人惊喜

This dish truly showcases Chef Stiller’s commitment to “layering” flavours in his dishes, with notes of sweetness, smokiness, sourness, and more appearing as you take bite after bite.

— Lobster —

Brittany Blue Lobster | Chanterelle | Fresh Almond

布列塔尼蓝龙虾 ｜ 鸡油菌 ｜ 新鲜杏仁

By Chef Stiller

来自法国布列塔尼的蓝龙虾

邂逅中国鸡油菌

浓郁的龙虾汤汁包裹着龙虾

每一口都充满平衡感

每一口都带来十足的满足感

Fresh lobster from France meets chanterelles from Yunnan, with a rich lobster bisque sauce to tie the dish together.

— Short Rib —

Braised Short Rib | Beef Jus | Polenta

牛小排 ｜ 牛汁 ｜ 玉米糊

By Chef Marino

这是Chef Marino的故乡 — 贝加莫味道

是Chef Marino的祖母

每到周末和节日便会制作的传统美食

This dish is a taste of Chef Marino’s hometown — Bergamo, something his grandmother would make at the weekend.

纹路优美的M5优质牛小排

在经历了低温慢炖与美拉德反应之后

再以长时间冷藏定型

使牛小排吸饱酱汁入口绵密

以多种芝士调制而成的玉米糊

带来千里之外的家乡灵魂风味

Chef Stiller频频夸奖这道菜

是他心目中的意大利经典味道

The beef short ribs are browned over a high heat to give them a golden crust, and then cooked low and slow until meltingly tender. Chef Stiller said that this dish was a reflection of his best memories of Italian cuisine.

— Pre Dessert —

Peach Sorbet | Lemon | Hazelnut

桃子冰霜 ｜ 柠檬 ｜ 榛子

By Chef Marino

酱汁浓郁的意大利传统牛小排之后

桃子冰霜带来一阵清凉抚慰

新鲜水蜜桃果汁制作的冰霜粉嫩可人

带来清甜的舌尖小憩

A sorbet made from fresh peach juice cooled and cleansed the palate after the richness of Italian-style beef short ribs.

— Dessert —

GIADA Garden Chocolate Composition

GIADA Garden精选法芙娜巧克力

By Chef Marino

热情洋溢的意式佳宴

怎么能少得了正宗意大利巧克力

GIADA Garden精选法芙娜巧克力

来自甜美的新任甜品主厨

女性甜品主厨为甜品带来柔美的气息

以浓郁巧克力为基础，配以现代美学造型

简洁的线条感勾勒出专属GIADA Garden的美感

What would an Italian meal be without chocolate? To mark the end of the meal, GIADA Garden’s new dessert chef created a selection of delicate chocolates in modern, aesthetic shapes using premium quality Valrhona chocolate.

— Petit Four —

Cannoli | Passion Fruit | Pistachio

西西里芝士卷 ｜ 热情果塔 ｜ 开心果马卡龙

By Chef Marino

酸甜适口的热情果塔

西西里芝士卷及开心果马卡龙

带有标志性的“GIADA”色彩

推崇女性魅力的GIADA品牌

在甜品中展示出女性之美

在温柔中感受力量之所在

The meal finished with a selection of desserts using delicious Italian ingredients such as pistachios in iconic GIADA colours.

，时长

00:59

回顾本次GIADA Garden迦达花园餐厅

一周年庆典暨双主厨年度巨献晚宴

Chef Stiller表示这是一次愉快的合作

在GIADA Garden迦达花园餐厅

不只感受到了品牌之美

也感受到了后厨工作人员

美丽的笑容，美丽的心灵

如此畅快的合作也有助于他打开灵感

创作出更加富有层次感的美食

Looking back at the event, Chef Stiller said that it was a very successful cooperation. He commented favourably on the beauty of the restaurant space that GIADA has created, which inspired his cooking, but also on the friendly, professional service from the staff.

GIADA Garden迦达花园餐厅

在这一年多的成长岁月里

收获了无数的支持，无数的鼓励

这一年中GIADA Garden迦达花园餐厅

进行了许多新的尝试

从未为自己设计边界

对未来，亦充满无限期许

以美味为约定，共赴下一个周年之约！