Mardi Gras feasting carries on
By Gao Ceng |
February 28, 2013, Thursday
|
Print Edition
Print Edition
MARDI Gras is over but Carnival can still be celebrated at Le Royal Meridien Shanghai, featuring Venetian masks, Cajun food and Brazilian cocktails.
The hotel holds a series of dining through next Monday showcasing the Carnival customs of Venice, New Orleans and Rio de Janiero.
At the Favola Italian Restaurant, Michelin-starred guest chef Alberto Fol from Italy launches his a la carte menu. Fol is known for bringing new elements to traditional Venetian recipes.
Seafood, the chef's favorite ingredients, is presented creatively but cooked in traditional ways. For example, scallops (128 yuan+15%) are served in a glass jar in cacciatore style using tomato, onions, herbs and wine. King crab is used as the filling of ravioli and flavored with pepper sauce and olive pesto.
Chef Fol is also good at using wine to highlight the meat flavor. Veal tenderloin (258 yuan+15%), for instance, is topped with red wine reduction served with pistachio and green asparagus. Pork cheek (248 yuan+15%) is slow cooked, flavored with cabernet reduction and served with mashed potato.
During Carnival, Caipirinha, Brazil's national cocktail made from sugarcane-distilled liquor, is served at the hotel's 798 Nanjing Lu Bar, which is decorated in a Brazilian theme. There's live Brazilian dancing and guests can join in.
Date: Through March 4
Address: 789 Nanjing Rd E.
Tel: 3318-9999
The hotel holds a series of dining through next Monday showcasing the Carnival customs of Venice, New Orleans and Rio de Janiero.
At the Favola Italian Restaurant, Michelin-starred guest chef Alberto Fol from Italy launches his a la carte menu. Fol is known for bringing new elements to traditional Venetian recipes.
Seafood, the chef's favorite ingredients, is presented creatively but cooked in traditional ways. For example, scallops (128 yuan+15%) are served in a glass jar in cacciatore style using tomato, onions, herbs and wine. King crab is used as the filling of ravioli and flavored with pepper sauce and olive pesto.
Chef Fol is also good at using wine to highlight the meat flavor. Veal tenderloin (258 yuan+15%), for instance, is topped with red wine reduction served with pistachio and green asparagus. Pork cheek (248 yuan+15%) is slow cooked, flavored with cabernet reduction and served with mashed potato.
During Carnival, Caipirinha, Brazil's national cocktail made from sugarcane-distilled liquor, is served at the hotel's 798 Nanjing Lu Bar, which is decorated in a Brazilian theme. There's live Brazilian dancing and guests can join in.
Date: Through March 4
Address: 789 Nanjing Rd E.
Tel: 3318-9999
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