Beautiful chef Nicoletta Santoro deconstructs the aesthetics of Italian taste buds
Less is more, beautiful chef Nicoletta Santoro deconstructs the Italian taste aesthetics
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Nicoletta Santoro, the chef of Danieli's Italian restaurant on the second floor of The St. Regis Beijing, adheres to the cooking philosophy of "simplicity is the best", "less is more", and focuses on the authentic taste of ingredients.
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Danieli's Italian restaurant has an elegant atmosphere, with a golden dome and crystal chandeliers, just like a European royal palace. Soft lighting and exquisite tableware show the beauty of details. The design is simple and comfortable, with a strong artistic atmosphere.
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Nicoletta Santoro believes that "simple taste is the most advanced code of gourmet food." Rustic and modern, rough and refined, instant and eternal, Nicoletta Santoro uses superb cooking skills to achieve quantum entanglement on taste buds.
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Just as Zhuangzi said, "It is simple and beautiful, and no one in the world can compete with it." The essence of cooking can be revealed by simplifying the ingredients and seasonings required and showing more flavor. The Tuscan monsoon is wrapped in oriental philosophy. The new menu uses simple yet not simplistic cooking techniques to highlight the natural flavor of the ingredients and present an authentic Italian dining experience.
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Thinly sliced beef
Goat’s milk cheese, black truffle mayonnaise, cherry tomato confit
Low-temperature slow cooking interprets the ultimate aesthetics of Italian cold cuts. Chef Nicoletta subverts traditional low-temperature cooking techniques to inject a modernist soul into the classic Italian thinly sliced beef. Through the cooking technique of precise temperature control at 52℃ and slow cooking for 4 hours, the original texture of the raw beef is successfully preserved, while giving the meat a silky soft touch, melting in the mouth, fresh and delicious.
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Crispy runny egg, Parmesan cheese sauce, porcini mushrooms
Special recommendation, excellent taste. The crust is golden and crispy, and the inside is moist and tender. It bursts instantly when you put it in your mouth, leaving a lingering fragrance in your mouth. The egg batter wrapped in the salty aroma of Parmesan cheese surges, and the porcini slices create a carnival of crispness and softness with the rich fragrance of the earth, as if the Apennine wind is blowing into your mouth.
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Seafood soup, garlic sourdough bread
The ingredients are rich, with mussels and shrimps cooked in a mellow soup base, paired with garlic sour bread, bringing beautiful memories of the blue sky.
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Spaghetti rings, clams, cherry tomatoes, parsley
It was the first time I tasted this kind of pasta, it was very unique. Use rich pure olive oil and chili powder instead of pasta sauce. The mellow olive oil has a unique fragrance and has the freshness and health unique to the Mediterranean.
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Australian Wagyu Beef Tenderloin
Celery root lasagna, porcini mushrooms, black garlic sauce, carrots
The Australian Wagyu tenderloin is wrapped in the depth of black garlic sauce, and together with porcini and celery root mille-feuille, it creates a Baroque palace of taste. It is especially recommended to pair it with black garlic sauce, which has a different flavor than regular red wine sauce.
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Italian Tiramisu
Mascarpone cheese, amaretto
Authentic traditional Italian recipe, a classic combination of coffee and finger biscuits. Mascarpone cheese pours down like moonlight, soaking up the murmur of almond liquor and adding the gentleness of coffee, as if you are instantly traveling through the alleys of Venice.
💰688 yuan/person
🍽Danieli's Italian Restaurant
📍2nd floor, St. Regis Hotel Beijing