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Michelin star Chef. A day with a star in BellaVita
Published on: 2018-11-08
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010Promotion period: Friday 9th November & 10th Saturday November 2018

活动时间:2018年11月9日&10日 星期五&星期日

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活动流程

Friday 9th November
11月9日,星期五
 

Afternoon cooking demo & set dinner media event
下午厨艺演示&媒体人晚宴

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11月10日,星期六
Saturday 10th Saturday November

米其林星级客座厨师奥古斯特特别订制
明星套餐 (仅限预定)预定价699元
Star brunch set menu
With Michelin star guest Chef Valzelli Augusto
menu @ 699 rmb only on reservation
 

米其林星级葡萄酒晚宴@999元每位
Michelin star Wine dinner menu
@ 999 rmb per person
 

媒体活动 2018年11月9日 星期五 下午5点
Media event
Friday 9th November 2018
Starting at 5 pm

IMG 2235 1024x682米其林星级厨师奥古斯特

Michelin star Chef Valzelli Augusto

PRINT CC 20 1024x1024大虾&猕猴桃

Gamberi & Kiwi
Shrimp & kiwi
 

混合橘果饭配虾仁、黑巧克力
Risotto agrumi , scampi e cioccolato fondente
Citrus risotto, scampi “langoustine” & dark chocolate
 

煎海鲜配奶油土豆、大蒜墨鱼汁
Pescato in padella, crema di patate di patate all’aglio e splash al nero di sepia
Pan seared seafood with cream of potato and garlic in black ink cuttle fish splash
 

柠檬奶酪凝乳配甘草粉、特级初榨橄榄油
Cagliata di panna al limone , liquirizia in polvere e olio extra vergine di olive
Curd of lemon cream, licorice powder and extra virgin olive oil

IMG 2299 1024x682米其林星级客座厨师奥古斯特特别订制
明星套餐
Star brunch set menu
With Michelin star guest Chef Valzelli Augusto
 

(仅限预定Only on reservation)
2018年11月10日 星期六Saturday 10th November 2018
11点至下午4点 From 11 am to 4 pm
 

699元每位 699 ¥ per person
金银卡会员价588元Gold & Silver member 588 ¥
 

混合橘果饭配虾仁、黑巧克力
Risotto agrumi , scampi e cioccolato fondente
Citrus risotto, scampi “langoustine” & dark chocolate
芙蕊起泡葡萄酒 Ferrari Brut, Trento DOC
 

8小时慢炖牛脸肉配肉桂马铃薯、咖啡糖蜜
Guancietta manzo su patate alla cannella e demi glace fondente
8 Hours pan braised beef cheek on cinnamon potato & coffee demi glace
马泽世家菲利普红葡萄酒2014 Mazzei, Phillp 2014
 

柠檬奶酪凝乳配甘草粉、特级初榨橄榄油
Cagliata di panna al limone , liquirizia in polvere e olio extra vergine di olive
Curd of lemon cream, licorice powder and extra virgin olive oil
朴奈达酒庄帕西拖甜白葡萄酒 Planeta Passito di Noto

Chef Augusto Valzelli 82 1024x683米其林星级葡萄酒晚宴菜单
米其林星级厨师奥古斯特
Michelin star Wine dinner menu
Chef Augusto Valzelli

2018年11月10日 星期六Saturday 10th November 2018
晚上6点至10点 From 6 pm to 10 pm
非会员价999元/每位,小镇&餐厅会员价888元/每位
999 ¥ not members 888 ¥ FV & BV members per person
 

混合橘果饭配虾仁、黑巧克力
Risotto agrumi , scampi e cioccolato fondente
Citrus risotto, scampi “langoustine” & dark chocolate
Ferrari Brut, Trento DOC 芙蕊起泡葡萄酒
 

煎海鲜配奶油土豆、大蒜墨鱼汁
Pescato in padella, crema di patate di patate all’aglio e splash al nero di sepia
Pan seared seafood with cream of potato and garlic in black ink cuttle fish splash
Colterenzio Altkirch chardonnay 2012
意大利科伦佐酒庄 阿克奇霞多丽白 2012
 

8小时慢炖牛脸肉配肉桂马铃薯、咖啡糖蜜
Guancietta manzo su patate alla cannella e demi glace fondente
8 Hours pan braised beef cheek on cinnamon potato & coffee demi glace
Mazzei, Castello Fonterutoli, Gran Selezione, Chianti Classico DOCG
马泽世家,凤都城堡奇安蒂经典红
 

柠檬奶酪凝乳配甘草粉、特级初榨橄榄油
Cagliata di panna al limone , liquirizia in polvere e olio extra vergine di olive
Curd of lemon cream, licorice powder and extra virgin olive oil
Planeta, Passito Di Noto, DOC 朴奈达酒庄,帕西拖甜白

Chef Augusto Valzelli 79 1024x683简介
Introduction
 

Valzelli Augusto was born in Brescia on January 24th 1991. At his age of 13, Valzelli started to have passion for the fantastic world of cooking。
1991年1月24日,瓦泽利奥古斯特出生在布雷西亚。13岁时,瓦泽利开始对烹饪这个奇妙世界产生了巨大的热情。
 

After making the choice of attending the "A. Mantegna" of Brescia, he spent five years between theory and practice. After that, Valzelli graduated as a chef in July 2009.
从做决定要在布雷西亚的曼特尼亚学院学习开始,瓦泽利花了5年的时间在理论和实践中不停地学习摸索,最终在2009年七月毕业成为了一名真正的厨师。
 

After three months of internship in the school, Valzelli started his career at the "Trattoria L'Artigliere" with chef Davide Botta (member of J.R.E, CHIC guide and owner of a Michelin star).
在完成学校的三个月实习期之后,瓦泽利开始了在“Trattoria L’Artigliere”餐厅和大厨大卫波特(J.R.C的成员,CHIC导师以及拥有米其林星级头衔)一起工作的职业生涯。
 

During these four years he found himself dealing with all the games becoming the chef's right arm.
工作的四年时间使他成为了大厨的得力助手。
 

In June 2013 Valzelli moved to Imperia to assist chef Andrea Sarri (President of J.R.E. and owner of a Michelin star) and to be able to specialize in seafood at the "Ristorante Agrodolce". In November, after the summer season, Chef Sarri left the restaurant and took the reins of the kitchen becoming the new Chef as an employee.
2013年六月,为了协助主厨安德鲁赛睿(J.R.E主席,拥有米其林一星头衔),瓦泽利搬到了因佩里亚, 并因此在“Ristorante Agrodolce”餐厅里熟悉了对海鲜的制作。在夏天结束时的十一月份,大厨赛睿离开了餐厅,我因此接管了厨房,并成为餐馆的新的主厨。
 

On December 15, 2014, He inaugurated the "new management" of the "Ristorante Agrodolce" in Imperia.
2014年12月15日,他正式开始在因佩里斯的“Ristorante Agrodolce”餐馆实施新的管理模式。
 

In November 2015 Valzelli’s first real and immense satisfaction: the Michelin Guide recognizes me 1 Star, becoming, at 23, the youngest starred European.
在2015年的十一月,瓦泽利的第一个真正的巨大的成就实现了: 23岁的瓦泽利被米其林认证为一星厨师,成为欧洲最年轻的获得米其林星级的厨师。
 

Valzelli managed the Restaurant Agrodolce as an employee Chef until March 8, 2017.
2017年3月8日前,瓦泽利作为一名员工厨师管理Agrodolce餐厅。
 

After having several years working experiences in Italy, Valzelli Augusto decided to return to his hometown. On April 27th, 2017 he opened the "Ristorante La Porta Antica" in Brescia.
在意大利工作多年的瓦泽利奥古斯特决定回到自己的家乡。2017年4月27日,他在自己的家乡布雷西亚开了一家餐厅,名叫“Ristorante La Porta Antica”。

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