Appetizer
The traditional five-course meal includes salad, soup, starter, main course and dessert. In addition, appetizers such as bread and biscuits are provided before the meal. This restaurant has painstakingly provided four appetizers, including raw ham slices, octopus buns, tomato beet salad and mussels.
The dried and crispy strawberry pepper slices resemble a rose, covered with a slice of raw Italian ham, the entrance is smooth and not greasy. The manager especially emphasized that this octopus bag does not provide cheese like regular appetizers, but uses octopus. The shape is more compact. After biting it, it is found that although the outer skin is slightly crispy, the filling is soft. This feeling is a bit like Chinese pop Pulp meatballs will have a different taste after one bite. It’s also difficult for the chef. There were only two guests at noon that day, so three or five octopus buns had to be prepared one by one according to the ingredients, and the temperature was just right when the guests made their appointment. The dishes are exquisite, and the wine pairing with each dish is also carefully selected. The sommelier introduced that there are more than 800 wines in the restaurant, all of which are collected from wineries around the world, and there are many flagship wines. Starting from the sparkling wine with appetizers, from light to heavy, 6 wines are also presented slowly. The iced sparkling wine tastes light and the aroma is relatively brisk. As a non-professional who does not taste wine often, he cannot taste the more complicated so-called "mineral", "leather" and "secondary aroma". The small and exquisite appetizers are not overwhelming or perfunctory. When I took the photo, the sommelier couldn't help but remind me to hurry up while the dish was not cold. It can be seen that the "edible temperature" is an important detail like the legendary "wine vintage".
The transparent glass bowl presented a vegetarian salad, crisp bread base, fresh tomato sauce, beetroot, basil garnish, white, red, purple and green in four colors, you can see the layers through the container, as the manager said, The utensils are all matched for food surprises.
A mussel sprinkled with lemon juice, this kind of fresh food at the seaside of my hometown for two yuan a catty, is worth several times here. The mussels freshened with lemon juice seem to have a stronger taste, or good wine and good dishes gradually awaken the taste buds and increase their sensitivity to taste. After all, I will take a habit of taking a deep breath before taking a mouthful of two or three hundred things. The psychological effect will also make the food more delicious.
The appetizers only have one bite per dish, and the taste is rich in the mouth, some are crispy, some are chewy, and some are soft. If you want to savour it, it is still not enough. Even the olive oil paired with pre-dinner bread will specifically emphasize that it is extra virgin olive oil from Sicily.
[Salad] The process of eating a dish and taking out the tableware and wineware is here, the warm-up exercise is over, and the first salad is officially on the table. "Burrata" cheese from Treviso is paired with black truffles and red long chicory. The side dishes are Milan chicory, beetroot and horseradish.
It’s not like every restaurant in China has "Kung Pao Chicken" or "Old Kitchen Cabbage". The steaks and salads of every western restaurant are different. The mix and match of ingredients makes the names of too fancy dishes meaningless, so on the menu The names of dishes are often straightforward to list the ingredients. However, only the name of the dish cannot predict the taste. After all, every ingredient with a place of origin is carefully selected and exquisite. Paired with Malvisa white wine produced in the "Italian Wine Country" (the sommelier specially emphasized that this is a wine from the Slavic region of northeastern Italy), the cheese mixed with black truffle has a delicate and long taste. How should I put it, if this piece of cheese is bought in the supermarket for one or two euros and is available in unlimited quantities, I would be more comfortable with boasting that it is delicious, otherwise I always feel a sense of embarrassment of "It is so expensive and must be praised to death". Based on my superficial knowledge of food to judge whether cheese is good or bad, it can be said that there is a little "not qualified".
【Cod Dumplings】Sweet and sour white radish on the bottom, a deep-fried to light yellow triangular tortellini, cod filling, a clear salad decorated with several kinds of flowers, drenched in yogurt, apple cider vinegar and olive oil. The matching wine is the German noble rot wine Riesling, which is golden yellow liquid and echoes the dishes. When the silver fork was skewed into the dumpling skin, the sound of crispy cracking was clearly heard. I was curious about how to control the heat so well, so that the fish and the skin ensure the best taste. If the last dish presents the northern Italian style, then this Mediterranean-style salad dressing dish has the feeling of the South Island. The seasoning uses fruit vinegar and olive oil. A handful of flowers and herbs are counted randomly, and there are actually 10 Planting + plants, I feel that the restaurant's daily purchase is a big project.
[Pasta] Finally it's Tuscany's turn! A spaghetti carefully developed by the couple from Tuscany, using only Green Onion sauteed sauce and garnished with a piece of basil leaf. This 56-year-old pasta is a classic dish in this store. It doesn't have many fancy dishes and collocations. It pays attention to a heritage and precipitation. I remember that when I sent an email to book a seat, the hotel manager replied to me with a long introduction of several hundred words emphasizing the importance of this pasta. For this pasta full of Tuscan sun, the sommelier chose amber Spanish sherry, which is also a sunny country in southern Europe. After the taste buds have gone through the rich flavors of the first few dishes, they use the slightly plain pasta as an intermission, and the space between the main dishes is also considered attentive. Gradually, the color and taste of the wine are gradually increasing, and the transition is very natural.
