THE DINNER OF RICCARDO LA PERNA FOR THE SUMMIT & MELIUS

The chef of the Shanghai 8 1/2 Bombana, two Michelin stars, came to Beijing as a Guest Chef in the occasion of the Italian Cuisine and Wines World Summit and the official promotional tour of Melius, the world’s 100 best Italian Restaurants.

The extraordinary menu included Roasted Hokkaido Scallops with Burro del Chianti and fennel pollen and the intriguing, delicious and delicate Tagliolini alla chitarra (42 eggs) and white truffle (flavoured with an outstanding “secret” stock made with winter vegetables).

For the Secondi the option was between either the New Zealand venison loin cooked in a sea salt crust with a Marsala jus and florentine spinach or Butter steamed Normandy blue lobster with Mediterranean flavours and chickpeas farinata. The sweet conclusion has been a pre-dessert of Pear sorbet with yoghurt and persimmon, followed by a divine nougatine millefoglie.

Chef Riccardo has been guest chef at Opera Bombana hosted by Gvci veteran Marino D’Antonio