Chef de Cuisine at Tosca, Pino Lavarra conceives a multi-sensory dining experience that defines glamour
讓Tosca的主廚Pino Lavarra為你呈獻多感官的用餐體驗
Having helmed Tosca at the Ritz Carlton Hong Kong since 2013, Italian chef Pino Lavarra possesses a wealth of experience around the globe that has shaped his gastronomic technique to exceptional heights. Bringing with him accolades and prestigious recognition, including the title of 'One of the Best Chefs in the World' by the American Academy of Hospitality Sciences, two Michelin stars for Rosellinis, which he led from 2001-2003, and Tosca's one Michelin star, Pino is a culinary force to be reckoned with.
Undoubtedly, he possesses the perfect personality to create a glamorous meal for any occasion. "My way of plating is very glamorous and it's also my personal trademark," Pino explains. "Glamour is a lifestyle as it's very conceptual. You have to be open to beauty and style. I enjoy food design and I love working with colours – to mix and match."
In line with this theme, Chef Lavarra has prepared the Langoustine Salad, followed by the Risotto Sepia, the Beef and Eggplant and a Chocolate Mousse to polish off the beautiful experience.
As Hong Kong is still very warm in September, Chef Lavarra has extended the highlights of the summer menu, and explains that the combination of langoustine and caponata (a fresh vegetable from Sicily) is a marriage of fresh zest – the langoustine is lightly steamed with vodka
意大利主廚Pino Lavarra擁有多年豐富的入廚經驗，曾於世界各地的頂級餐廳工作，結合革新創意和超卓廚藝的烹調方式備受國際間廣泛認同。他曾獲美國優質服務協會選為世界上最佳廚師之一；自2001年至2003年，他更帶領Rosellinis餐廳獲取米芝蓮二星的榮譽。自2013年掌舵香港麗思卡爾頓酒店的意大利餐廳Tosca後，更旋即為餐廳摘下米芝蓮一星的美譽。
主廚Lavarra對意大利料理有著獨到的見解，總能以精湛的烹調手法演繹一場完美盛宴。「我特別追求雅緻的擺盤，而這正正是我的個人特色。我認為優雅華麗是一種生活態度，也是對美學和風格的堅持。我喜愛將設計元素融入至食材，配合多元化的顏色打造精美的菜式。」為配合主題，主廚Lavarra為我們準備了海螯蝦沙律、魷魚意大利飯和朱古力慕斯，讓我們感受豐富多彩的意式風味。
which is lighter than using butter or oil, and preserves the purity of its flavour. Meanwhile, the salad is a representation of Italy throughout the long summer and utilises the best seasonal ingredients.
"The gazpacho is based not only on tomato but also with a lobster bisque," he says. "For the risotto, bell peppers have been used so it's still very refreshing." Continues Lavarra, "It's important to invoke all the senses of your guests. When a dish is brought to you, the most important sense is how it looks – although by the time you’ve swallowed your food, taste is really the last sense that is experienced. For example, once you bite something like the langoustine, you experience the crunchiness of it; as a chef, the most important creation is flavour, because if it looks beautiful but tastes terrible, then you fail. Some people say that visuals don’t matter, or some may call it a success when it looks unappealing yet tastes gorgeous. But I believe that only by achieving both can you call something a perfect success."
香港九月氣溫仍然和暖，主廚Lavarra配合天氣變化，安排了充滿夏日風情的菜單。海螯蝦．燉菜最能代表新鮮口味。海螯蝦是以伏特加酒略蒸，對比以牛油或其他食用油烹調更能保持純粹的鮮味；沙律則選材時令蔬菜，與意大利出產的主題不謀而合。他解釋：「除了番茄外，番茄凍湯更採用了龍蝦湯提升整體層次；意大利飯中的甜椒味道清新爽脆，風味極佳。」
Lavarra續說：「通過精緻菜餚和創造力，以誘發客人的感官體驗絕屬關鍵。當一道菜品端到你面前，外觀是顧客對食物的第一印象。有人認為視覺效果並不重要，然而，我們普遍在最後一環才能品嚐真正的味道。舉例來說，你會對海螯蝦的口感會有更深的印象。作為一個專業的廚師，需要講究菜餚的美感和注重色、香、味的協調。我認為華而不實的菜式令人非常失望，而味道出眾但欠缺精緻裝飾同樣失敗。只有將味道和賣相互相配合，才能夠打造一道完美無瑕的美饌。」
The Beef and Eggplant arrives looking like a plate of art to illustrate his point, and Lavarra notes this is a favourite on the menu. "There's eggplant and anchovies in this dish, which I've used to balance the fattiness of the wagyu beef," he says. The Chocolate Mousse is the perfect ending – beautiful, rich and unique with ice incorporated inside to keep the dessert chilled. "There's also some yoghurt inside the mousse so that its acidity cleanses the palette. Mousse has to be cold in order to taste good and this immediacy invites diners to another bite," he explains.
Despite helming one of the best restaurants in Asia, Chef Pino Lavarra is not content to rest on his laurels. "I never stop to rest because I get bored. I love creating and I love to share my emotions through food. My goal is to keep getting better and to achieve the best results, to travel more, be inspired and be continually motivated. There is no greater satisfaction for me than seeing the smiles on my guests' faces during and after a meal." //
接下來的和牛牛柳．煙燻茄子．鯷魚魚露猶如一件滿載生氣的藝術品，也是主廚最喜愛的一道菜式。「茄子和鯷魚能夠平衡和牛的油膩感；朱古力慕斯口感香濃順滑，配合冰塊保持甜品溫度，能為一頓餐劃下完美句點。其中的乳酪酸味與甜味配合得宜，為味蕾帶來清新自然的口感。確保冰涼和輕盈的口感同樣重要，令客人不禁一試再試。」
雖然Tosca已取得亞洲區最佳餐廳的榮譽，主廚Pino Lavarra希望能夠再下一城：「我從不會因為感到沉悶而止步。我熱愛創作，更愛透過食物表達自己的想法。我希望能夠繼續努力，探索不同地方汲取經驗和靈感，藉此製作更多令人印象深刻的美食。客人餐後滿足的笑容，是我一直堅持的最大動力。」//