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Sacha is back to Sasha's
By Nie Xin |
June 23, 2011, Thursday
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Print Edition
Print Edition
IT is always a delight to find culinary showmanship in classic old world surroundings, coupled with excellent service at Sasha's. And now chef de cuisine Sacha Hernaus has returned to the kitchen of Sasha's, his first restaurant opened decades ago when he arrived in Shanghai.
Five weeks ago Hernaus was invited to be back to Sasha's to ply his skills after working in other fine restaurants and hotels.
Sasha's, the restaurant and bar at Dongping and Hengshan roads, introduced a new summer menu last month at its high-end dining area on the second floor.
A new lunch menu on the ground floor will be launched in upcoming days.
Featuring Continental, fusion and international cuisines, Sasha's is where both Chinese and expats from around the world can find their favorites and enjoy the atmosphere.
"Our regular guests will find new menus on different floors," says Ivy Yin, marketing manager of Sasha's.
There's Sasha's well-known pizza on the first floor, best-selling Australian grilled cote de boeuf on the second floor as well as more creative dishes.
"The market suggests to me what to put in my basket, from which I create my dishes with authenticity and passion," says Frenchman Hernaus.
With 25 years of experience from the South of France, Caribbean islands, Europe and China, his cooking style has been modified and shaped to please different palates, but always focusing on freshness and quality.
The spirit of the new summer menus at Sasha's is "less is more."
"I keep all the ingredients simple and pure in taste," Hernaus says.
All the vegetables are organic and artistically arranged on delicate French plates.
To start, guests will be surprised by the fresh juicy Poached White Asparagus with Mouseline Dressing, served with Iberico Jamon Grand Reserve.
Fresh Ricotta Cheese and Micro Greens, Tomato Vine in Pulp, Fava Beans and Atlas Olive Oil is another good choice for fresh-vegetable lovers.
The Caramelized Duck Foie Gras, Satay Spoon, Coco Foam and Sesame Tuile is not to be missed.
"Simple is the best. I hope each ingredient can be tasted as it is. Guests can combine them themselves as they like," says Hernaus. "Of course, keeping healthy and fresh."
Over 10 years things have changed a lot, not only at Sasha's but also in Shanghai restaurant competition and dining trends. Hernaus keeps up with the times and spares no efforts in creating new dishes.
The chef emphasizes that the ingredients are the most important element in preparing fine foods. He pays great attention to selecting and tasting ingredients himself.
Hands-on and down-to-earth is how he selects prime ingredients.
He strongly recommends Australian Grilled Cote de Boeuf - the magnificent one-kilo serves two people and is carved at the table.
Black Angus Beef Rib Eye and Australian Grass-Fed Beef Tenderloin are favorites in different flavors.
All beef is served with organic vegetables, mushrooms and mashed potato.
Sasha's offers a wide selection of olives, imported from Turkey and Greece.
Address: 11 Dongping Rd (near Hengshan Rd)
Tel: 6474-6628
Opening hours: 11am-2am
Five weeks ago Hernaus was invited to be back to Sasha's to ply his skills after working in other fine restaurants and hotels.
Sasha's, the restaurant and bar at Dongping and Hengshan roads, introduced a new summer menu last month at its high-end dining area on the second floor.
A new lunch menu on the ground floor will be launched in upcoming days.
Featuring Continental, fusion and international cuisines, Sasha's is where both Chinese and expats from around the world can find their favorites and enjoy the atmosphere.
"Our regular guests will find new menus on different floors," says Ivy Yin, marketing manager of Sasha's.
There's Sasha's well-known pizza on the first floor, best-selling Australian grilled cote de boeuf on the second floor as well as more creative dishes.
"The market suggests to me what to put in my basket, from which I create my dishes with authenticity and passion," says Frenchman Hernaus.
With 25 years of experience from the South of France, Caribbean islands, Europe and China, his cooking style has been modified and shaped to please different palates, but always focusing on freshness and quality.
The spirit of the new summer menus at Sasha's is "less is more."
"I keep all the ingredients simple and pure in taste," Hernaus says.
All the vegetables are organic and artistically arranged on delicate French plates.
To start, guests will be surprised by the fresh juicy Poached White Asparagus with Mouseline Dressing, served with Iberico Jamon Grand Reserve.
Fresh Ricotta Cheese and Micro Greens, Tomato Vine in Pulp, Fava Beans and Atlas Olive Oil is another good choice for fresh-vegetable lovers.
The Caramelized Duck Foie Gras, Satay Spoon, Coco Foam and Sesame Tuile is not to be missed.
"Simple is the best. I hope each ingredient can be tasted as it is. Guests can combine them themselves as they like," says Hernaus. "Of course, keeping healthy and fresh."
Over 10 years things have changed a lot, not only at Sasha's but also in Shanghai restaurant competition and dining trends. Hernaus keeps up with the times and spares no efforts in creating new dishes.
The chef emphasizes that the ingredients are the most important element in preparing fine foods. He pays great attention to selecting and tasting ingredients himself.
Hands-on and down-to-earth is how he selects prime ingredients.
He strongly recommends Australian Grilled Cote de Boeuf - the magnificent one-kilo serves two people and is carved at the table.
Black Angus Beef Rib Eye and Australian Grass-Fed Beef Tenderloin are favorites in different flavors.
All beef is served with organic vegetables, mushrooms and mashed potato.
Sasha's offers a wide selection of olives, imported from Turkey and Greece.
Address: 11 Dongping Rd (near Hengshan Rd)
Tel: 6474-6628
Opening hours: 11am-2am
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