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On the magnificent evening of gastronomic extravaganza at the Hilton Beijing Wangfujing’s glittering Lantern Ballroom, each chef inventively created a single and unique mouthwatering ‘masterpiece’, from a six-course epicurean exclusivity, set to awaken even the most hidden of senses.
Play list
1st course – Starter – Pascal Nibaudeau
Scallops in creamy chestnut sauce with goose liver > more

2nd course – Fish - Eric Westermann
Bar cooked with steam, tartar of oyster and iodine-scented cream reduced with Riesling. > more

3rd course – Seafood - Christian Sinicropi
Dublin Bay prawns marinated in olive oil and cumbawa zest, served on a fine truffled eggplant mousse, black zabaglione with ink > more

4th course – Pasta - Alfonso Iaccarino
Traditional "Sart di riso" on a light Neapolitan Rago > more

 
 
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