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Beijing China, January 11, 2018 – Because life is a journey not a destination, celebrity Chef Claudio Melis traveled the world and served in several Michelin-Starred restaurants to experience different culinary cultures and cooking styles. This January Chef Claudio teams up with Barolo chef de cuisine Amedeo Ferri, together they will craft a special menu for you to experience at Barolo from 26 to 28 January, 2018.

Chef Claudio comes from the island of Sardinia in Italy; therefore his cooking is inspired by his mom’s home cooking. He appreciates fresh and elegant ingredients, a focus point throughout his culinary journey. During these years Chef Claudio travelled through Europe, from Spain to Denmark to Sweden and the US, he served in several Michelin-Starred restaurants and 5 star luxury hotels to experience and taste different cooking styles, and his trips is still on. His culinary philosophy has developed through the years, using fresh and seasonal ingredients maximizing their flavor and texture. His recipe for happiness is simple, one bite at a time, keep the passion for cooking and travelling to explore the new ways can bring more ideas to elevate dishes to a higher level.

Claudio travels included the 3-star Michelin restaurant “Gualtiero Marchesi” in Erbusco, Brescia and 1-star Michelin restaurant “Ristorante La Siriola” in Alta Badia Dolomites, in which, as the Executive Chef until end of 2010, focused on farm to table cuisine. In 2012 Chef Claudio was named the Executive Chef of Jumby Bay, A Rosewood Resort, one of the most luxury resorts in the world. Successively he moved to Middle East joining Jumeirah Group as Executive Italian Chef for the launch of a new signature Italian restaurant at the 50th floor of the iconic Emirates Towers in Dubai, which was to become the best Italian restaurant in the UAE. Last year Claudio made his move back to Italy launching his own restaurant IN Viaggio - Claudio Melis Ristorante, a signature and fine dining 12 seat restaurant, in the magical historical location in the center of the old Bolzano.

Barolo offers a five-course set lunch menu and nine-course set dinner menu made by Chef Claudio, showcasing Fermented Marmorata Trout and Beef and Porcini Mushroom Broth and more. What is worth to mentioning, is that with his culinary experience of different countries, Chef Claudio combines international culinary skill and culture in his signature fusion dish Lamb Shoulder with cauliflower, ramen sauce and nasturtium, which uses sous-vide cooking to produce soft textures of the meat augmented by selected Asian flavors in the seasoning. Chef Claudio likes to create dishes with few ingredients, combines his innate passion and rich experience and presents you a delicate menu.

“Italian Chef can be called as esthetician and artist, they not only give a dish life, also give them soul.” said by Patrick Weder, the general manager of The Ritz-Carlton, Beijing, “we are delighted to invited Italian celebrity Chef Claudio Melis to Barolo, so that you can experience the extraordinary cuisine art of our talented chef.”

Time: 11:30am to 2:00 pm; 6:00 p.m. – 10:00 p.m., January 26th to 28th, 2018

5-course set menu Lunch: RMB 488 net per person, RMB 388 net per person for 3 wine paring
9-course set menu Dinner: RMB 788 net per person, RMB 388 net per person for 3 wine paring

Venue: Barolo, 2nd floor, The Ritz-Carlton, Beijing

Reservations: 86.10.5908 8151

5-course Lunch menu

Fermented Marmorata Trout with sea buckthorn and radishes
Beef and Porcini Mushrooms Broth with goat milk and burnet
Risotto "Marinara" with lime kefir sea flavor and salted gin
Lamb Shoulder with cauliflower, ramen sauce and nasturtium
EVOO with parsley, chocolate and almond

9-course Dinner menu

Fermented Marmorata Trout, sea buckthorn, radishes
Braised Artichokes, bagna caoda, sunflower seeds
Beef and Porcini Mushrooms Broth, goat milk, burnet
Ravioli di Casa Mia, octopus, turnip tips
Risotto "Marinara", lime kefir, sea flavor and salted gin
Eel Cooked in Three Ways, zolfini beans, fiolaro broccoli
Lamb Shoulder with cauliflower, ramen sauce,  nasturtium
EVOO with parsley, chocolate, almond
Smoked Bananas, prunes, Armagnac, candied pumpkin