Hilton Beijing Wangfujing Presents "An Intimate Dinner With The Stars," Its Third Edition of Award Dinners

Line-Up Of Michelin-Rated Chefs Will Be Taking Beijing By Storm

This information originated in UK English.

October 22, 2010

BEIJING -  The award-winning Hilton Beijing Wangfujing tempts you again for the third time with the once-in-a-lifetime event dubbed “7 Courses * 6 Maestros * 5 Stars * 1 Night Only,” which features the stars of the culinary universe Nov. 22, 2010.

Together with Hilton Beijing Wangfujing’s very own Executive Chef Yu Xiang Gu, six of the world's most internationally acclaimed Michelin-rated chefs will draw inspiration from the kitchens of their own restaurants to create a single, uniquely mouthwatering "masterpiece" featuring regional and local ingredients for a seven-course epicurean exclusivity. The award-winning chefs are coming to China’s capital for the first time to give gourmands a great food sensation experience that will never be repeated again.

General Manager Nils-Arne Schroeder proudly remarked, “I’ve brought already 11 world known Michelin-star and celebrity chefs to Hilton Beijing Wangfujing in the last 18 months to introduce the dynamic international palettes to the Chinese epicureans. This becomes now a fantastic tradition and no other hotel in China is able to deliver such team of chefs to come to Beijing for a one night only event."

The superstar chef line-up is definitely one for the books:

Alfonso Iaccarino2* Michelin Chef, Don Alfonso 1890, Sorrento, Italy

Veteran Italian chef Alfonso Iaccarino was born into a family of hoteliers which spans four generations and the present restaurant, Don Alfonso 1890 is located in the dependence of the fatherly hotel. Over the years, Alfonso Iaccarino has carved out a reputation as a studious chef, one who diligently tries to understand and experience other cultures; while also being a scholar in Italian cuisine, mastering the 3,000-year food and wine tradition of the Italian south. Purists will be delighted to know that Chef Iaccarino grows his own herbs, fruits and vegetables, and every meal at his restaurant contains the purest of ingredients that are sowed in the mineral rich region of Campania.

Peter Knogl2* Michelin Chef, Cheval Blanc, Basel, Switzerland

Peter Knogl recently won the “Chef of the Year 2011” award by the Gault Millau Swiss restaurant guide in October 2010. The award marks the highpoint in a career which has already seen the gourmet chef win several distinctions. He has been Chef de Cuisine at the Cheval Blanc gourmet restaurant since 2007. He was awarded his first Michelin star in 2007. In 2008, he was the rising star of the year in German-speaking Switzerland and was awarded 18 GaultMillau points, followed by a second Michelin star. Peter Knogl is uncompromising in using only the finest ingredients for his recipes and giving the natural taste of these ingredients precedence over flavours.

Lionel Rigolet2* Michelin Chef, Comme Chez Soi, Brussels, Belgium

Lionel Rigolet was awarded as the Gault Millau's Belgian "Chef of the Year 2007"; The Comme Chez Soi restaurant was owned by Pierre Wynants and it was rated for a record time of 27 years in a row with 3 stars as of 1979. For 80 years, one family has assured the continued success of Comme chez Soi; Laurence Rigolet and Marie-Thérèse Wynants welcome diners to this intimate little restaurant, decorated in Belle Époque style, with fame that extends worldwide. The chef Lionel Rigolet, son-in-law to his predecessor, has received two Michelin stars for this restaurant’s food. He serves exceptional French cuisine to justify its two Michelin stars. Specialties include fillets of sole with a mousseline of Riesling, or prawn and apricot soufflé with crunchy pistachios and red fruits.

Christian Sinicropi2* Michelin Chef, La Palme D'Or, Cannes, France

Christian Sinicropi has been officiating in the Hotel Martinez since 2001. Starting as Chef Tournant, he was quickly appointed as Chef of the Palme d’Or Restaurant (2 Michelin stars and 4 GaultMillau toques) which is very much part of the legend of Cannes Film Festival and began to prepare the delicate task of taking over as Executive Chef in 2007. Guests to the La Palme D’Or gourmet restaurant savour original and rather poetic dishes also discover the world of cinema such as “Amelie” (Foie Gras Confit topped with Gingerbread) and Charlie and the Chocolate Factory” (Brioche French Toast with aniseed and basil chocolate). Working in close collaboration with Michele Villemur, Author and Journalist, and Jerome Kelagopian, Photographer, Christian Sinicropi created a book entitled “Petits Plats Grand Ecran”, the book features 60 recipes dedicated to cinema.

Pascal Nibaudeau1* Michelin Chef, Le Pressoir D'Argent, Bordeaux, France

Pascal Nibaudeau has been awarded his First Star in the Michelin Guide and 3 Toques Gault & Millau. The seven years he has spent alongside the talented chef Yves Mattagne, and his many awards, have enabled him to be able to exercise his talents today in a restaurant which has the ambition of being one of the best tables in France. In October 2000 he took part in the creation of the “Yves Mattagne workshop” in Bierges, where he was to act as consultant for the workshops. In March 2005 he worked as sous-chef of the “Sea Grill” restaurant (2 stars in the Michelin guide and 19/20 in the Gault & Millau guide), alongside Yves Mattagne. And in 2008 he had the honour of being appointed chef of the “Le Pressoir d’Argent” restaurant of the Regent Grand Hotel in Bordeaux, where he has taken up the challenge of combining seafood with the finest Bordeaux wines. In 2009, Pascal Nibaudeau got the rating of 16/20 in the Gault & Millau and was elected Gault and Millau Golden.

Eric WestermannFrom the world-famous 3* Michelin Award Winning Restaurant Buerehiesel, Strasbourg, France

Eric Westermann belongs to a generation of passionate chefs who, firmly attached to their countryside and their traditions, have perpetuated and enriched gastronomic heritage. This art of getting right to the heart of the matter and creating unique taste experiences in which the product is king is "the Westermann spirit" which will always reign at the Buerehiesel restaurant, which he shared with his Michelin-rated chef father in the kitchen for more than six years. In a traditional 17th century peasant's house, the Buerehiesel restaurant is where you can savor the gastronomical gems of Alsace and other regions: porc du col de Bonhomme, sea bass from Quiberon, or Alsatian pigeon de Nordhouse.

It is definitely a night you’ll dine amongst the stars that no ‘Bon Vivant’ should miss! The third edition of Hilton Beijing Wangfujing’s “7 Courses * 6 Maestros * 5 Stars * 1 Night Only” promises to be a ‘not-to-be-missed’ culinary event on November 22, 2010, with a champagne reception at 6:30 p.m. at Lantern Ballroom. Tickets at RMB 1,588 + 15 percent per person, only a limited number of seats are available. Remember the six maestros fly in from Europe for ONE night only! Reservations can be made through Tel. +86 (0) 10 5812 8888 ext. 8402 or send email to wangfujing@hilton.com.

Contact:
Judith A. Los Banos, Hilton Beijing Wangfujing
(86) (10) 5812 88 16
Fax: (86) (10) 5812 88 32
judith.los.banos@hilton.com

About Hilton Beijing Wangfujing
Hilton Beijing Wangfujing sets the standard for modern comfort. Designed as a chic and intimate, lifestyle hotel, featuring 255 guestrooms including 58 suites, the hotel is ideally located on Wangfujing Street, one of Beijing’s most prestigious addresses. The property provides easy access to the city’s prominent commercial and cultural centers, and is a short walk from many major tourist and shopping attractions.

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