2 Surprising with Smoke 烟雾中的惊喜 Wizard Chef Corrado Michelazzo

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1 法师魔 In recognition of culinary creativity extraordinaire 创意迸发魔法时刻 Created by New Western Cuisine, Shanghai, Executed by Winnie Liang, Photos by PEI Special thanks to: Lactalis China; Marketing Pte Ltd; U.S.Cranberry Marketing Committee for U.S.Cranberries

2 2 Surprising with Smoke 烟雾中的惊喜 Wizard Chef Corrado Michelazzo

3 Chef Corrado Michelazzo is in China for a new life and will probably settle here for as long as he can cook. While his guests occupy the center of his career, Corrado's 8-year old child is now the apple of his eyes. "China is different from all other parts of the world, especially Europe. There are just too many things to discover here. And now that I have my baby, life has become even more colorful to me". He exclaimed. With a wealth of experience working successively in restaurants with no less than 2 and 3 Michelin stars in France from the early 90s to 2003 in Italy, Corrado never stops surprising people with his ingenious creativity and revolutionary techniques in cooking. Among his trail of culinary achievements, Corrado prides himself for turning a 4-star hotel restaurant in Cogne, Aosta, Italy into one with the "Relais Chateaux" classification within two years, followed by garnering for the place a Michelin star the year after. "It's an unending process of sacrifices and pursuits for perfection, be it in service, use of ingredients, wine selections, setting, and presentations. You are being judged anomalously, so keeping it up is much more difficult than maintaining everything at par year after year". Corrado said in his exclusive interview with New Western Cuisine Magazine. "The surprise I got for winning that Michelin star was unforgettable. I never knew it was coming. I was asked to prepare a family dinner and little did I know that it was the final judgment of my performance". He fondly recalled. Hailing form Italy, Corrado studied Hotel Management at Insituto Alberghiero G. Pastore. The course provided him with on-the-job training in hotel kitchens, starting with cleaning pots and pans to washing vegetables and fish. "It was not after 3 years that I was finally allowed get near the fire. Time flies and 10 years after, I opened my own restaurant". He reminisced. Year 2009 saw Corrado's career path taking a sharp, leading him to China where golden opportunities awaited him. Since then, he has been appointed Executive Chef at Shanghai's noted Italian restaurants. Today, he is at the helm of 10 Corso Como giving the place a fresh breath of creative and innovative Mediterranean flavors. As NWC's chosen Wizard Chef for July, Corrado has prepared a dish that warrants a "wow" effect to the beholders. With the chosen ingredients and his magical touch, Corrado delivers the contrasting drama of hot and cold in a single serving coupled by the layers of complementary textures and flavors, altogether veiled in a smoky film of mouthwatering sauce from slow reduction. This is but just a sample of Corrado's many culinary surprises to uncover at 10 Corso Como. 厨师 Corrado Michelazzo 在中国的生活开启了全新的篇章, 只要还能在厨房工作, 他就会一直留在这里顾客是他工作的核心,8 岁的儿子则是雷鑫的掌上明珠中国与世界其他地方都不同这里有许多事情等待你去发现如今我有了自己的孩子, 生活对我来说, 更加丰富多彩他高兴地说道厨师 Corrado 经验丰富, 从上个世纪 90 年代到 2003 年, 他曾就职于法国和意大利的数家 2 星和 3 星米其林餐厅, 不断以独具的创意和革命性的烹饪技能为顾客带来惊喜在雷鑫获得的荣誉中, 最为骄傲的是, 两年时间内将一家位于意大利奥斯塔 4 星酒店餐厅提升到罗莱夏朵精品酒店水准, 更是在次年获得 1 颗米其林星从服务食材使用葡萄酒挑选到桌台摆设摆盘, 追求完美是一个永无止境的努力过程你会经过多次评审, 保持荣誉比获得荣誉更加难在接受新西餐杂志的专访中, 雷鑫如是说道最难忘的惊喜莫过于获得米其林星, 完全出乎我的意料我被要求准备一次家庭晚宴, 这也是我所知道的最后评审他开心地回忆说雷鑫来自意大利, 在 Insituto Alberghiero G. Pastore 学习酒店管理, 这些课程让他在酒店厨房接受工作培训, 从清洗锅碗蔬菜鱼类开始他说 : 大约 3 年之后, 我才被允许使用炉火, 不过 10 年之后, 我拥有了自己的餐厅 2009 年, 雷鑫的职业生涯发生了巨大的变化, 他来到中国, 摆在面前的是无限机遇从那时起, 他开始担任上海知名餐厅的行政总厨今天, 他在 10 Corso Como 带来充满创意和创新的地中海风味作为新西餐杂志 7 月刊的魔法师, 雷鑫为我们演绎了充满惊喜的菜品综合特定的食材, 通过相辅相成的质地和口味, 带来冷热相融的奇妙对比, 慢煮浓缩酱汁更是令人口舌生津, 烟雾般的质地将美味暗藏其中, 然而这不过是 Corrado 在 10 Corso Como 众多美食惊喜之一

4 4 Crab Millefoglie 蟹肉拿破仑 Ingredients 300g king crab meat, 4 avocado, 3 lemons, 4 yellow peppers, 2 fish gelatin, 60g vistaste tomato chilli crab paste, 1 coffee spoon minced garlic, 1 coffee spoon minced parsley, fermented black garlic, vegetable stock, extra virgin olive oil, salt& pepper, U. S. Cranberry Method 1. Mince crab meat and flavor with minced garlic, parsley, lemon, salt and pepper. 2. Crush avocado and flavor with lemon, salt, pepper. 3. Cook yellow peppers in hot water, and blend together with vegetable stock, then add soaked gelatin fish to get jelly. 4. Blend black garlic with vegetable stock. Presentation Use brush to make black stripe in middle of plate with black garlic. Put crab meat in middle of plate and arrange tomato chilli crab paste on top and then avocado. Finish with pepper jelly. Garnish with cranberries. 原料 300 克帝王蟹蟹肉 4 个鳄梨 3 个柠檬 4 个黄椒 2 片鱼胶 60 克 vis 味番茄辣椒螃蟹酱 1 咖啡匙碎蒜 1 咖啡匙碎欧芹发酵的黑蒜蔬菜汤特级初榨橄榄油盐和胡椒美国蔓越莓做法 1. 将蟹肉切碎, 用碎蒜欧芹柠檬盐和胡椒调味 2. 压碎鳄梨, 以柠檬盐和胡椒调味 3. 将黄椒热水焯一下, 加入蔬菜汤鱼胶, 做成果冻 4. 将黑蒜与蔬菜汤混合摆盘用刷子蘸黑蒜酱在盘中刷出一道黑色条纹盘子中央摆上蟹肉, 然后分别放番茄辣椒螃蟹酱鳄梨和果冻顶部以蔓越莓装饰

5 U.S. Cranberry Foie Gras 美国蔓越莓鹅肝 Ingredients 1 pc foie gras, 200g frozen U. S. Cranberry, 1L red wine, 300g sugar, 2 sticks cinnamon, 3 cloves, zest of 1 lemon and 1 orange, 100g parmesan, 50g cream, Balsamic vinegar, 75g President Unsalted Butter Roll, 75g flour, 75g egg white, 500g U.S. Cranberry sauce, 100g sugar, salt&pepper Method 1. Marinate foie gras for one night with cranberry juice, salt, pepper. Next day put in vacuum bag and cook in soft temperature for minutes at Boil red wine with sugar, clove, cinnamon, lemon and orange zest. Add cranberries when wine gets syrup consistency. Boil again, and remove from fire. 3. For parmesan sauce: bring cream to boil, add parmesan, blend well and arrange into tamine. 4. Take bit of cranberrys cooked in wine and blend. Pass cream through tamine to take all seeds away, put sauce in biberon. 5. For crispy cranberry wafer: mix cranberry sauce with flour, sugar, butter and white eggs. Cook it in microwave for 3-4 minutes at max temperature. Presentation Make some stripes in middle of plate using balsamic vinegar (black stripe), parmesan (white stripe), cranberry sauce (red stripe). Cut one piece of foie gras and put in middle of plate on the stripes. Use cranberry cooked in wine to garnish at one side of plate. Garnish foie gras with cranberry wafer. 原料 : 1 块鹅肝 200 克冷冻美国蔓越莓 1 升红葡萄酒 300 克糖 2 根肉桂 3 片丁香 1 个橙子和 1 个柠檬的皮 100 克帕玛森奶酪 50 克奶油意大利香醋 75 克总统淡味黄油卷 75 克面粉 75 克蛋白 500 克美国蔓越莓汁 100 克糖盐和胡椒做法 1. 用蔓越莓汁盐和胡椒腌制鹅肝过夜次日放入真空袋中, 以 63 低温煮分钟 2. 取锅加热红酒糖丁香肉桂柠檬和橙子皮呈糖浆状时加入蔓越莓, 再次煮沸后关火 3. 帕玛森酱汁 : 加热奶油, 加入帕玛森奶酪, 混合均匀, 倒入挤瓶 4. 取少量红酒煮过的蔓越莓备用滤掉蔓越莓酱汁中的籽, 装入挤瓶 5. 蔓越莓威化 : 将蔓越莓酱汁混合面粉糖黄油和蛋白以最高温度微波炉中加热 3-4 分钟摆盘在盘中分别用意大利香醋 ( 黑条 ) 帕玛森酱汁 ( 白条 ) 蔓越莓酱汁 ( 红条 ) 画上条纹造型切下一片鹅肝, 放置盘子中央, 条纹的上方以红酒汁煮过的蔓越莓装饰, 并摆上蔓越莓威化即可

FP.pdf

FP.pdf 8 9 10 congee (see page 9) half bird dressed chicken 1/2 head lettuce 2 tbsp ginger juice 2 tbsp light soy sauce 1 tsp salt 1 tsp sugar 1 tbsp corn starch 1 tbsp oil 1 tsp sesame oil 1. 2. 3. 4. 1. Wash

2 Surprising with Smoke 烟 雾 中 的 惊 喜 Wizard Chef Corrado Michelazzo

2 Surprising with Smoke 烟雾中的惊喜 Wizard Chef Corrado Michelazzo