Shangri-La Ho­tel, Jakarta Presents Chef An­drea Burzio for Ital­ian Week 2018

Indonesia Expat - - ANNOUNCEMENTS -


Shangri-La Ho­tel, Jakarta has in­vited Ital­ian chef An­drea Burzio from Shangri-La’s Mac­tan Re­sort and Spa, Cebu to show­case some of his out­stand­ing Ital­ian cui­sine for a week of Ital­ian fes­tiv­i­ties this Novem­ber. Chef An­drea will bring dishes all the way from his home town of Turin in north­ern Italy, serv­ing them to­gether with the restau­rant’s core best­sellers. Start­ing from Novem­ber 15 to 18, Rosso will cel­e­brate the best of Italy by pre­sent­ing dishes cu­rated from the finest in­gre­di­ents, bring­ing the taste of Italy in ex­quis­ite pre­sen­ta­tions right to the din­ers’ plates. Chef An­drea will serve dif­fer­ent set menus, ex­clu­sive wine din­ner and Sun­day brunch. Dishes fea­tured at Ital­ian Week 2018 in­clude vitello al rosa, tonno con­fit, com­posta di cap­peri e limone, salsa ton­nata della tradizione (roasted veal ten­der­loin, tuna con­fit, le­mon and capers com­pote, tra­di­tional ton­nata sauce) and ta­jarin al ragu di ag­nello, gre­mo­lada, pecorino di fossa, riduzione ai frutti rossi ( hand-made noo­dles, lamb ragout, gre­mo­lade, pecorino cheese and red berries coulis). Chef An­drea’s sig­na­ture dishes which will be show­cased in the set menu dur­ing the pro­mo­tion in­clude ag­nolotti del plin con coda di vitello, sua salsa, parmi­giano 36 mesi, scaglie di cioc­co­lato amaro (typ­i­cal pied­mon­tese plin stuffed ravi­oli with ox­tail, own stew­ing sauce, aged parme­san and bit­ter choco­late flakes). Be­fore join­ing Shangri-La Ho­tels and Re­sorts, Chef An­drea had pre­vi­ously worked with gourmet restau­rants and bou­tique ho­tels in Italy, France, Switzer­land, Thai­land and Myan­mar. In his ear­lier years, he was trained by Chef Ste­fano Gallo of the Miche­lin-starred Ital­ian restau­rant, La Bar­rique. Chef An­drea grew up in the north­ern Ital­ian city of Turin, and his cook­ing is heav­ily in­flu­enced by the Pied­mont re­gion’s rich ge­og­ra­phy, us­ing in­gre­di­ents from the val­ley, the sea and the for­est. As the re­gion is the clos­est to the France-Italy bor­der, it also has hints of French cui­sine. For more in­for­ma­tion and for reser­va­tions, guests may con­tact food and bev­er­age reser­va­tions on +62(21)29229999 or send an email to fbreser­va­

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