Limited seats Michelin Star-ed Dinner by Chef CEBEILLAC this week

April 18, 2011 § 1 Comment

Here is something that every foodist should sign for. This is happening this week (Friday 22, Saturday 23) at Enoterra Pudong (ground floor of the Mirae Asset tower). Pierre CEBEILLAC, the Michelin Star Chef of the Presidents is in Shanghai and will be serving a 5 course dinner paired with selected wines from Enoterra’s cellar. Number of seats limited, so first-come-first-serve on both nights (30 pax).

Monsieur CEBEILLAC started as an apprenti in Bordeaux’s Dubern restaurant, 3 Michelin starred restaurant held by Paul DUBERN, he then worked at “La Tour d’Argent” and heads his first kitchen in 1969 in Cassis, “Le Port chez Gilbert” where he earns a Michelin star after only one year. He is called by French Ambassador SEYDOUX in Moscow, cooked for the Kremlin and first secretary BREJNEV and prestigious guests such as US President NIXON. This to start a career of serving a long list of politicians and diplomats including Presidents POMPIDOUX and GISCARD D’ESTAING. Pierre CEBEILLAC was eventually proposed the executive seat of the Intercontinenal group in Zaire before he was offered the kitchen of famous Carlton Hotel Cannes, France. His last assignment at Noga Hilton Nice procured him yet another Michelin star. Pierre CEBEILLAC, far from wishing to retire, then sat up his own consulting company.

The menu designed and served this week at Enoterra is a true personal gift from Monsieur Pierre CEBEILLAC to his friend Pierre MONIE and CEO of Enoterra and to all the food lovers of Shanghai. Pierre will be adding to the fine selection a list of wines to pair food.

Pierre CEBEILLAC Dinner (April 22, 23, 7:30pm) at Enoterra Pudong, on booking only, 980RMB (150USD per person):

Amuse Bouche:
Lamb ‘presse’ with its spice jus 羊肉伯萨饼
Pumpkin Veloute with truffle 松露南瓜汤
Home-smoked Salmon Fantasy 自制烟熏三文鱼
Served with Champagne
Appetizer:
Poele of Gambas, with its crispy seasonal vegetables, accompanied by a liquorice, green tea-red pepper cream 红汁明虾伴四季
Alsace White
Snail with herbs, mushroom puree with sea bass escalopine with its portuguese of shellfish 香草鲈鱼佐葡汁
Served with Burgundy White
Entrée:
Filet Mignon of Australian Beef with wine/shallot with mille-feuille of vegetables 澳洲牛排配蔬菜
Served with Grand Cru
Foie Gras:
Homemade Duck Foie Gras on a bed of ruby, apple chutney, and baked toast 法式鹅肝附露比苹果泥
Served with Champagne
Cheese:
Philippe Olivier Finely aged Cheese Buffet, with its rocket salad with olive oil pearls 顶级奶酪大总汇
Served with Grand Cru
Dessert:
Strawberry croustillant 草莓考斯提昂
Served with Champagne


Enoterra 米其林星级晚宴 

米其林三星级厨师皮埃尔·塞巴亚(Pierre CEBEILAC)先生将倾情奉献五道菜晚宴,与Enoterra酒窖精选葡萄酒搭配出至尊美味。

皮埃尔·塞巴亚先生的晚宴将于2011年4月22日星期五和4月23日星期六在Enoterra浦东店举办。

晚宴每晚座位有限,先到先得,额满即止。
皮埃尔·塞巴亚先生晚宴需押金预订,于上海各家Enoterra均可预订。

厨师皮埃尔·塞巴亚先生简介:

最初在波尔多的米其林三星级厨师保罗·督拜(PAUL·DUBERN)开的DUBERN餐厅做学徒,保罗是Thermidor龙虾的发明者之一。 之后在法国各地区生活,为各种精品餐厅工作,其中包括巴黎的‘La tour d’argent and Ostrea’,最终于1969年法国卡西斯的 ‘Le Port Chez Gilbert’餐厅有了自己创作的第一道菜,此后一年他即获得了米其林一星。

三年后,他被法国大使Seydoux召见,成为法国驻莫斯科使馆的行政总厨。此期间,他被多次邀请为克里姆林宫和其第一秘书Brejnev,以及总统尼克松(Nixon)先生烹饪。

随后几年,皮埃尔·塞巴亚先生被邀请为法国前总统蓬皮杜(POMPIDOUX)和吉斯卡尔·德斯坦(GISCARD D’ESTAING)的多次不同出行烹饪,最终他进入了行政总厨的国际领域级别, 在扎伊尔领导有名的戛纳卡尔顿(Carlton)酒店的厨房,此时他获得了米其林第二星。此后皮埃尔去了尼斯的诺加(NOGA)希尔顿酒店,并获得了米其林三星,最终成立了自己国际饮食及酒店业咨询公司。

皮埃尔·塞巴亚先生与Enoterra 总裁 皮埃尔·莫是亲密朋友。他2011年四月份停留上海,主持Enoterra的不同晚宴,与Enoterra的葡萄酒搭配出别致美味,同时也帮助Enoterra发展食品方面的经营。

Enoterra (Pudong branch), Shanghai, PRC
1/F, Mirae Asset Tower, 166 Lujiazui Huan Lu, near Hu.
陆家嘴环路166号, 未来资产大厦1楼 近花园石桥路
3135 2078

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