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就在北京的春意正浓时,米其林星级大厨Mauro Colagreco来到主理的香格里拉饭店AZUR“聚”餐厅,开启了春季主题佳肴之旅。一时间,空气中弥漫着清新的香气,五彩缤绘的菜品也一一呈现,Mauro大厨运用返璞归真的创作手法诠释来自法国南部菜肴最为纯粹的色香味。在有些人看来,春季菜品只突出新鲜就足以,但在Mauro看来,品尝新奇,体会未知,才是属于春天的故事。他说:“这是旅程的初始,所以一切新奇无比。”
Just as Beijing’s spring season was full, Michelin-star chef Mauro Colagreco came to the AZUR “Poly” restaurant at Shangri-La Hotel, opening the spring-themed culinary journey. For a time, the air was filled with fresh aroma, colorful dishes are also presented one by one, Mauro chef using back to nature creative approach interpretation of the most pure color from South France dishes. To some people, spring dishes are only fresh enough, but in Mauro’s opinion, the novelty, the experience of unknown, is the story of the spring. He said: “This is the beginning of the journey, so everything is amazing. ”