Maggie Tang

654030846@qq.com

Gourmets in town are now able to try an exquisite dinner presented by a Dutch Michelin chef at InterContinental Shenzhen, which is celebrating its 10th anniversary and the 70th anniversary of the IHG group.

Roger Rassin.

The banquet will be presented by Roger Rassin, executive chef from InterContinental Amstel Amsterdam, where the two-star Michelin restaurant La Rive is located.

Venison with green cabbage, watercress and mushroom.

Rassin brings a six-course La Rive menu, and the signature dishes are matched with six quality wines selected by Peter Trewenack, director of food and beverage at InterContinental Shenzhen.

The courses will showcase Rassin’s mastery of cooking and ingredient selection.

Cod with potato, dutch mustard and brown butter sauce.

The second course uses pigeon, beetroot, and a variety of accoutrements. Different ingredients are first cooked separately and then served like a small garden on the plate.

You can also taste apricot, macadamia nut and peach, which all match perfectly to create a rich, fresh flavor.

For the main course, the venison, the chef even uses Chinese black fungus, which he found in the kitchen when he arrived in Shenzhen.

The dessert is a chocolate windmill, which is chocolate and strawberry pudding together with hazelnut, caramel and cranberry ice cream.

Chocolate windmill.

With 23 years of professional cooking experience, Rassin has won many awards, including the 2013 SVH master chef award, the highest culinary honor in the Netherlands.

Venue: Pipette Restaurant, InterContinental Shenzhen

Add: 9009 Shennan Boulevard, OCT, Nanshan District

Metro: Luobao Line (Line 1), OCT Station, Exit C

(Edited by Stephanie Yang)