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Four Seasons Hotel Beijing is the first in the city to hold two michelin stars


Four Seasons Hotel Beijing has earned two of the world’s most coveted dining awards during the inaugural year of Michelin inspections in the city: one for the elegant Cantonese restaurant Cai Yi Xuan and one for modern Italian restaurant Mio. This brings the total of Michelin stars to a record of two and ushers in a new standard for dining in Beijing.

For gourmands worldwide, the annually published Michelin Guides offer an insider opinion on unparalleled dining experiences from the oldest European reference guide. To receive Michelin stars has long been considered the highest honour for the world’s best chefs and restaurateurs, recognising excellence in quality, mastery of technique, and consistency.

“It goes without saying that a Michelin star is the ultimate accolade in the culinary world and it’s an honour to be recognised in this way,” comments Four Seasons Hotel Beijing General Manager Christian Poda.  “Always striving, never settling, I am delighted for the team who work tirelessly to offer each and every diner a Michelin-worthy meal and have I nothing but the deepest respect for their dedication and innovation, mindset and mastery.”

Meaning “the art of dining” in Chinese, Cai Yi Xuan is a Cantonese restaurant infused with Beijing’s artistic flair and innovative style, welcoming all to the table with familial warmth and impeccable service. With twenty years of creation and innovation under his belt, Chef Li Qiang brings his inspirational vision to traditional favourites using beautiful seasonal ingredients. Stylish simplicity is at the heart of his approach along with a strong respect for tradition. Coupled with his meticulous eye for detail, Chef Li hopes that his innovative play with China’s rich cultural cuisine will further “strengthen the connection between people and food” in the country’s capital.

Mio’s Chef de Cuisine Aniello Turco brings an exceptional culinary pedigree that began in his homeland of Italy, and continues to challenge expectations with exciting innovation such as fermentation. Vivid Italian flavours inspired by the freshest organic produce fuse with an exciting international approach in appetisers such as red prawn carabineros, and in main courses such as Atlantic black cod and Iberico pork belly. More recently, Aniello expanded his repertoire by training at Valrhona Chocolate Academy in Beijing and Tokyo, taking Mio’s desserts to the next level of decadent delight.

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