Mediterranean Michelin flavors
Lionel Levy and Roger Rassin, two executive chefs of Michelin-starred restaurants, are leading a gourmet tour in China with stops in Beijing, Shanghai and Shenzhen from Aug 5 to Sept 2.
As part of a program named “Insider Chefs”, they are being joined by Chinese chefs from the InterContinental Hotels and Resorts in the country, and together they are developing menus that blend European and Chinese cuisine for local diners.
One of the stops for Levy, who is the executive chef at The Alcyone, a one-star Michelin restaurant in Marseille, France, was the newly-opened InterContinental Hotel in Sanlitun, the Beijing’s fashion and nightlife hub, which he visited on Aug 9.
Recognized as a leader of modern and creative Marseille-style cooking, Levy learned his craft from worldrenowned chefs such as Eric Frechon and Alain Ducasse.
Having lived in the port city Marseille for 17 years, Levy has learned the art of inventively cooking what the Mediterranean Sea has to offer — fresh seafood. His master y has been acknowledged by his peers and he won his first Michelin star in 2005 for his restaurant Une Table Au Sud.
The menu Levy created with the chefs of InterContinental Beijing Sanlitun is now available at the hotel, and, as he said, it is “crammed with emotion and overflowing with the flavors and spices of the Mediterranean”.
Take one of the starters, lightly cooked oyster with crisp pressed pork, for example. In Chinese cooking, pork and oysters are seldom cooked together, but in this dish, the tenderness of the fresh oyster is enhanced by the crispy pig ear and pork, while the oxalis glaze balances the flavors.
Levy said they wanted to take diners’ taste buds on “a gastronomic trip”, and the menu he and the Intercontinental chefs have created does just that.
Levy’s signature Milkshake Bouillabaisse is a fish soup in disguise. Bouillabaisse is a traditional Marseille fish stew, but Levy presents it like a milkshake with three layers served in a glass.
The bottom layer consists of potato puree, garlic, saffron and egg yolk. The middle layer comprises shaken scrambled egg, mascarpone cheese, and a huge chunk of sea bass. Finally the top layer is a fish soup mousse.
A long spoon is used to eat the soup from the bottom up, so the three layers mix in mouth, in a rich and creamy combination of flavors.
Other dishes include the Mediterranean Sea Bass with Olive Oil, Shellfish Cassoulet and Vegetables, and Duck Breast with Sardine Condiments and Stuffed Figs. The dessert is a chocolate cake topped with mint sorbet called “After 8”.
The other chef Roger Rassin is from Amsterdam, who is in charge of the La Rive, a one-star Michelin restaurant at InterContinental Amstel Amsterdam.
Rassin received the title of SVH Meesterkok (Master Chef ), the highest honor for Dutch chefs in 2003. he InterContinental Beijing Sanlitun, which opened on Aug 5, is infused with elements of local culture and is designed to offer chic luxury to its guests. Conveniently located in the heart of the capital’s stylish Sanlitun business and entertainment district, adjacent to the embassy area, the hotel offers 300 contemporary and elegantly appointed guestrooms, which start from 45 square meters.Each guestroom features a separate work area, high quality audio system, interactive TV, high speed Wi-Fi and internet access.
“We are confident that its prominent location will make it a new landmark in Beijing,” said Christophe Lajus, the general manager of the InterContinental Beijing Sanlitun, adding that he believes it will soon become an in-vogue destination for the city’s trendsetters thanks to its attractive food and beverage venues.
These are Char, which focuses on steak, Ying offering Chinese and Japanese food, and snack bar Top Tapas, which features a lively lounge space and offers a tasty selection of Spanish dishes.
The hotel is also well-equipped with meeting and conference facilities, including an 800-square-meter ballroom and eight function rooms with total area of more than 1,500 square meters, all with top-quality high-tech equipment, and complemented by an experienced service team, making the hotel an ideal place for hosting all kinds of receptions and events.