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Shangri-La Hotel, Tianjin invites you to a Taste of France
Published on: 2017-07-18
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From 14 to 23 July 2017, Shangri-La Hotel, Tianjin's kitchen team, led by French native Yvan Collet presents authentic French food with typical French flair in Cafe Yun.

IMG 9031IMG 8848Steeped in tradition, regional characteristics, homegrown passion, and romance, French cuisine has grown to be one of the dominant global cuisines and an intrinsic part of French cultural heritage. Shangri-La's kitchen brigade, led by Chef Yvan has delivered a real French food experience in Cafe Yun. You may try the likes of Salmon Tartare, Baked Escargots, Blue Mussels with White Wine and Shallots, and Pot-au-feu (boiled beef with vegetables in bouillon) just to name a few visual and flavourful dishes.

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With the Atlantic Ocean to the west and the Mediterranean Sea in the south, seafood, therefore, plays a prominent role in French cuisine. The French not only love seafood, but they are also masters at cooking it. Fish Quenelles in Crayfish Sauce, made from succulent sweet fresh crayfish meat, and a flavourful crustacean sauce exemplifies the delicacy and balance so prominent in many of their seafood creations.

IMG 9009IMG 9065IMG 9059Slow Cooking is also an art in France, from casseroles and stews through to cooking with oil to preserve food and flavours. Rooster slowly stewed in red wine is a French classic with the rooster meat ensuring rich flavour in an otherwise dominating delicious and robust sauce. Another ancient technique is 'Confit' which means to preserve, simmering food over an extended period. A specialty from the Southwest of France, and also a dish highly recommended by Chef Yvan is Duck Confit. The best cuts of duck, immersed in salted duck oil, covered and baked until the meat easily falls off the bone, is a dish guaranteed to enliven your palate and leave a sweet aftertaste on the tip of your tongue.

IMG 89734IMG 8952 6Also of prominence in France is cheese and bread, and Chef Yvan brings to the Cafe the very Parisian Ficelle (Mini Baguette), Pain aux Noix (Walnut Bread) and Fougasse (Herb Bread). As well as the sinfully savory flavours of Crottin Cheese and Buchette, both made from goat's milk, Brie Cheese and Red Wine Crust, both made from cow's milk, just to name a few cheese and bakery delights.

IMG 8860IMG 8877In France, the meal always ends on a sweet note, and our patissier (pastry chef) skills will be at the forefront showcasing traditional French favourites such as Croquembouche, which means 'crisp in the mouth' due to its crispy caramel coating. And, Apple Tart Tatin, which is said to have come from two sisters named Tatin, who mistakenly made a pie upside down, and by forgetting to put the puff pastry in the bottom of the tin, they ended up placing the pastry on top of the caramalised apples before baking them. Vanilla Millefeuille, or a thousand sheets referring to the many layers of puff pastry and many other deserts such as Charlotte, Madeleine, Suzette, and Marjolaine.

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For more information about the French Food Festival or for reservations, guests may call (022) 8418 8111 or send an email to This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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