Gabriel Kwok Marketing & Communications Assistant Director The Ritz-Carlton, Macau Galaxy Macau™, COTAI, Macau Tel: (853) 8886 6268 Email: firstname.lastname@example.org
Macau, August 3, 2016 – With its continued focus and commitment to excellence in its provision of masterful creations and gastronomic experiences, The Ritz-Carlton, Macau has invited the esteemed French Chef, Michel Portos, of two Michelin star fame and Gault Millau Chef of the Year 2012 to collaborate with Chef Raphael of The Ritz-Carlton Cafe, to craft dishes inspired by the flavors of the Mediterranean, the Gironde terroir with touches of Asia. Available from September 9 to 10, 2016, this intriguing offering will be sure to take guests on a sophisticated and extraordinary gastronomic journey.
French Cuisine with a World View
Each artisanal dish on this crafted menu has been honed to exceptional culinary perfection, but there are three worth highlighting - The Soupe de Riz Parfumé au Foie Grasrepresents an East meets West fusion approach, combining rice soup and the popular foie gras, which is imported from France, to offer a distinctive taste to the hearty starter dish. The Makis de Légumes Croquants, Crème Glacée Boquerone et Langoustinesis unique in the usage of fresh Boquerone anchovy fish to make into ice cream, paired with rolls of fresh vegetables and seared scampi to balance the overall flavor profile.The Comme une Tête de Veau Ravigoteis a very traditional French dish, but when met with a twist of modernity, the presentation has become lighter and healthier, something that is sure to please the more health-conscious crowd.
This delectable seven course menu is available for two days only, at a special price of MOP1,288*, inclusive of a glass of champagne per guest.
About Chef Michel Portos
Chef Michel Portos born in Marseille, France, he took his C.A.P. in the culinary arts at the C.F.A. in Marseille where he graduated at the top of his class. He began his career in Bordeaux at the Girondins Football Club. Over the years, he rose through the ranks of various dining establishments including Le Rouzic and Le Chapon Fin. In 1998, he opened his first business - the Côté Théâtre, A tiny but extremely refined and tasteful restaurant, which earned him his first Michelin star in 2001. At Bouliac in 2002, he was given a regular team of twelve to work with, and earned his 2nd Michelin star in 2009.