Azur bring­ing French cui­sine to Shangri-La Beijing

China Daily (Hong Kong) - - HOSPITALITY - By CAO YINGY­ING caoy­ingy­ing@ chi­ .cn

Azur restau­rant at Shangri-La Ho­tel Beijing is of­fer­ing a sum­mer menu that launched in late June, fea­tur­ing or­ganic and cre­ative French cui­sine.

The menu, cre­ated by Miche­lin-starred chef Mauro Co­la­greco, in­cludes sole me­u­niere with grenobloise dress­ing and crushed po­ta­toes with shal­lots and herbs, and Ja­panese sea bream carpac­cio wrapped in crudo si­cil­iano, us­ing di­verse cook­ing tech­niques.

Ac­cord­ing to Co­la­greco, the high­light of this year’s sum­mer menu is or­ganic veg­eta­bles and he wants to share the con­cept of green and healthy foods with guests.

“Ac­cord­ing to my cook­ing ex­pe­ri­ence, the key to cui­sine is high-qual­ity in­gre­di­ents,” he said. “I use plenty of lo­cal or­ganic veg­eta­bles, cre­at­ing a feel­ing of eat­ing on the farm for guests.”

To find fresh in­gre­di­ents, he went to Noah Farm­ing, which sup­plies or­ganic food to the ho­tel.

The farm, lo­cated in the Pinggu dis­trict in a sub­urb of Beijing, has many green­houses full of var­i­ous veg­eta­bles and herbs.

The Ital­ian-Ar­gen­tinean chef Co­la­greco grew up in a fam­ily fond of del­i­cacy, which has in­flu­enced him since his child­hood.

Hav­ing trav­eled widely to sa­vor culi­nary tra­di­tions and worked with renowned restau­rants and chefs, he be­gan to run his own Mi­razur restau­rant in 2006 in Men­ton, France. The restau­rant earned him his first Miche­lin

The key to cui­sine is high-qual­ity in­gre­di­ents.” Mauro Co­la­greco, chef at Shangri-La Ho­tel Beijing’s Azur restau­rant

star just 10 months af­ter its open­ing and a sec­ond in 2012.

Mi­razur ranked among the World’s 50 Best Restau­rants in 2009. The ho­tel has im­proved its rank­ing from No 6 in 2016 to No 4 in 2017.

In ad­di­tion to his cre­ative sig­na­ture dishes, the chef has added sev­eral new fla­vors to the menu, such as beet­root cooked in a sea salt crust and sauce caviar, tomato wa­ter with pesto ravi­oli and sea snails. A rec­om­mended Azur pack­age in­cludes sea­sonal seafood, meat, veg­eta­bles and dessert.


From top: Lamb chops, and salad are pre­sented at Shangri-La Ho­tel Beijing’s Azur restau­rant.

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