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Beijing China, April 10, 2018 – Michelin-starred Chef Paolo Barrale will present his reinterpretation of traditional Italian cuisine to amaze your palate at Barolo from 20 to 22 April, 2018, he joins hands with Chef Amedeo Ferri to cook up a culinary storm and which will take you on a Micheline experience.

Chef Paolo comes from Sicilian Italy where he built the connection with the culinary passion when he was young while helping his family with their pasta-making business. His culinary journey took him through the kitchens of various luxury hotels and resorts, where he gained professional culinary skills and shaped his gastronomy style.

In his early days Chef Paolo joined with Three Michelin-starred Chef Heinz Beck, worked in La Pergola, I’ Altro Mastai in Rome, and La Torre del Sarancino in Vico Equense. It was there, where he cultured and refined his culinary philosophy, combining the Southern and Northern Italian cuisines that led to his interpretation and transformation of traditional Italian recipes into modern delicacies.

In 2004, Chef Paolo partnered with the well-known wine chateau Feudi Di San Gregorio to open a restaurant-Marrena, which is located in the heart of Irpinia in the Campagna region. Travelers can discover the local gastronomic tradition, where the modern architecture together with natural surrounding and its aromatic gardens instantly make people feel welcome. Chef Paolo admits that no matter how innovative the technique, culinary art is always based on the concept of comfort food, which is anything that you have been used to since childhood. In 2009, Chef Paolo got recognized as a Michelin Starred Chef in his restaurant through his avant-garde spirit and innovative techniques. There are many of his clients who come a long way to Marrena to enjoy the delicacies and atmosphere.

Chef Paolo will craft a four-course lunch menu and six-course dinner menu. To highlight is that with his culinary experience from different countries, he combines international culinary skills and culture in his signature dish “Foie Gras, Langoustines with Onion and Infusion of Roses”, he selects ingredients from the ocean and earth to balance its flavors. Chef Paolo likes to create dishes with few distinct ingredients, combines with his innate passion and rich experience and presents you a delicate menu.

Time: 11:30 a.m. to 2:00 p.m.; 6:00 p.m. – 10:00 p.m., 20 – 22 April, 2018
Price:
4-course set menu Lunch: CNY 688 net per person, CNY 388 net per person for 3 wine paring
6-course set menu Dinner: CNY 888 net per person, CNY 388 net per person for 3 wine paring
Venue: Barolo, 2nd floor, The Ritz-Carlton, Beijing

Reservations: 86.10.5908 8151

Appendix

4-course Lunch menu

Avocado, Lobster, Caviar and Franciacorta
Tortelli Ricotta Cheese, Spinach, Porcini Mushroom, Red Prawns and Parmesan Fondue
Braised M9 Wagyu Beef Cheek, Mashed Carrots and Liquorice
Babà ...Pina Colada! White Rum, Pineapple and Lime Salad and Coconut Ganache
 

6-course Dinner menu

Avocado, Lobster, Caviar and Franciacorta
Foie Gras, Langoustines, Spring Onion and Infusion of Roses
Tortelli Ricotta Cheese, Spinach, Porcini Mushroom, Red Prawns and Parmesan Fondue
Cod, Jerusalem Artichoke, Hazelnuts, Anchovies and Black Truffle
Braised M9 Wagyu Beef Cheek, Mashed Carrots and Liquorice
Babà ...Pina Colada! White Rum, Pineapple and Lime Salad and Coconut Ganache