香港君悦酒店誠意宣佈米芝蓮二星主廚Nino Di Costanzo將於2017年3月9日至11日期間於Grissini意大利餐廳作客席廚師獻技。
享有烹飪世界中「沉默的藝術家」美譽的Nino出生於第勒尼安海中的一個火山島——意大利伊斯基亞。由11歲入廚至今，他已於不少知名餐廳及高級酒店擔任主廚，更獲得羅萊夏朵「大使」及「傑出主廚」頭銜，亦於兩年內曾為Ristorante Il Mosaico獲得米芝蓮二星榮譽。功成名就的他選擇返回自己的出生地開設餐廳，展示他由廚師生涯中研發出的獨到美食哲學。這家風格鮮明的個人餐廳Danì Maison於開業僅四個月後，又即獲得米芝蓮二星榮譽。充滿藝術感的他，對於自己餐廳的室內設計有一定的要求。整間餐廳的裝修及裝飾展現了「家」的感覺，配有開放式廚房及屋前小花園，種有不同類型的花花草草，帶賓客體驗一個無價的意大利藝術美食旅程。
Grissini意大利餐廳主廚Alessandro Cozzolino曾與Nino於米芝蓮星級餐廳Ristorante Il Mosaico共事，亦對他的美食哲學感到由衷敬佩：「學習、鑽研、忠實、奉獻及熱忱，這些即是主廚Nino對於烹飪的理念。能夠邀請到才華橫溢的大師Nino將如藝術品般精緻的美食作品帶來香港，為Grissini意大利餐廳的賓客送上一場由意國佳餚組成的感官體驗，我感到萬分榮幸。
客席廚師Nino將親自精挑細選高品質食材，於Grissini意大利餐廳呈獻六道精巧創新的招牌菜式，包括：
意大利紅蝦配柑橘、鮮乳清芝士及 意大利麵包：
每一口都充溢著鮮甜味的開胃菜取材於意大利紅蝦、伊斯基亞有機時令柑橘、乳清起司及Frisella意大利麵包。
意大利鵪鶉、小龍蝦、鷹嘴豆：運用了慢煮的方法烹調鵪鶉胸及腿，配小龍蝦和鷹嘴豆，肉質細嫩。
卡邦尼意大利燴飯：採用意大利米粒麵炮製的卡邦尼意大利燴飯。
意大利雲吞配牛奶芝士及牛肉：將牛奶芝士及牛肉融合於全手工製作的意大利雲吞中，創造出不一樣的飲食體驗。
羊肉、千層焗茄子、香脆意大利雲吞：利用真空包裝的方法將羊肉以65℃慢煮兩日，令調味料的味道滲入羊肉，並加入香炸茄子及芝士，再配上香脆意大利雲吞。
三種朱古力慕絲，熱情果雪芭：以三種朱古力慕絲及熱情果雪芭為意大利美食之旅劃上完美句號。
推廣時間
3月9至11日
晚餐 – 晚上7時至10時30分
每位港幣$1,180另加一服務費
Grand Hyatt Hong Kong is excited to announce the arrival of the two Michelin-star Chef Nino Di Costanzo, who will present an artistic Italian journey at Grissini for three nights only, from 9 to 11 March 2017.
Known in the culinary world as a “silent artist” and the ambassador and grand chef of Relais & Châteaux, Chef Di Costanzo is the owner-chef of Danì Maison on Ischia, the volcanic island where he was born. The multi-starred chef obtained two Michelin stars for Ristorante Il Mosaico within two years, followed by another two Michelin stars for his own restaurant – Danì Maison – just four months after the grand opening. With his indescribable talent, he has designed his restaurant as a “home with open kitchen” with a garden featuring different types of flowers and herbs in front of the house, to invite guests on an invaluable and artistic Italian journey at his “house”.
Five years ago, our Chef de Cuisine Alessandro Cozzolino of Grissini worked with Chef Di Costanzo in a two Michelin-star restaurant on Ischia, Ristorante Il Mosaico, which was when Chef Cozzolino began to truly admire and respect Chef Di Costanzo’s culinary philosophies: study, research, devotion, dedication and passion.
“I am eager and excited to host the talented master of the culinary arts, Chef Di Costanzo, to indulge the diners of Hong Kong and invite them to use their five senses to explore and experience his simple yet sophisticated Italian masterpieces, especially his creativity in every single dish,” said Chef Cozzolino.
In an artful collaboration, Chef Di Costanzo will present signature dishes that express his philosophy and five fundamentals. Slowly perfecting his delicate craft since he was 11 years old, Chef Di Costanzo’s extraordinary culinary journeys are based on his personal selection of raw ingredients.
Chef Di Costanzo’s exquisite six-course menu will include:
Gambero Rosso Al Mandarino, Ricotta, Frisella
This refreshing and sweet appetiser features fresh red prawns, organic seasonal mandarins from Ischia, ricotta cheese and frisella, creating an enticing experience with its combination of seafood and fruit.
Quaglia, Scampi, Ceci
A quail breast and leg is slow-cooked with scampi and chickpeas, offering a tender texture.
Risotto Napoletano Alla Carbonara
This creative dish is actually a type of pasta called orzo, with the flavour being very similar to carbonara with smoked bacon.
Doppio Tortello Di Manzo E Provola
Fresh tortelli filled with beef and provola cheese, offering a creamy texture that is full of flavour.
Agnello In Parmigiana Di Melanzane
The lamb is sealed with different types of herbs and pre-cooked for two days to absorb all the flavours of the ingredients, then combined with eggplant parmigiana and cheese. The presentation will also be paired with a bite-size escarole pizza.
Mousse Ai Tre Cioccolati, Sorbetto Al Passion Fruit
To end the artistic Italian journey with a memorable experience, this dessert includes a three-chocolate mousse with passion fruit sorbet.
Promotion period
9 – 11 March 2017
Dinner – 7:00 PM – 10:30 PM priced at HK $1,180 + 10% service charge per person
