Privé Launches New À La Carte Menu of Sofitel Macau

Macau SAR, 5 March 2018 – Macau is a city of culinary delights, among which Privé French Restaurant of Sofitel Macau ranks as one of the best for a very special dining experience. Sofitel Macau is delighted to announce the launch of Privé new à la carte menu from 6 March.

French Cuisine with an Asian Twist
Chef Jeffrey acquired his professional skills with fine food in the course of his wide-ranging experience in several 5-star hotels in Southern China & Macau (including Robuchon au Dome at Macau’s Grand Lisboa). Such is his talent that Jeffrey has developed his own style, preparing contemporary French food with an Asian twist, but always including a fun element and some new ingredients. He loves to explore the possibility of local ingredients for French style cuisine.

Jeffrey perfected his skills in traditional French cuisine during his three years working with Chef Georg Schroppel, a disciple of legendary American Chef Thomas Keller. “He was a real mentor to me and he taught me how to work efficiently and above all how to respect food. I owe a lot to Chef Georg who made me realize that if you think some ingredient is not good, it’s just because you don’t know it well enough.”

Chef Jeffrey

The new à la carte menu offers 4 starter options, 2 choices of soup, 7 possibilities by way of main course and 3 dessert options. For the classic French dishes, you are recommended to try Burgundy Style Ravioli of Snails, Slow Cocked Farm Egg with Sautéed Forest Mushroom, Brioche & Bacon Sauce and Chestnut Soup with Toasted Bread of Duck Leg Comfit with Black Truffle. Jeffrey’s signature dish is a delicious Slow Cooked Pork Belly, which includes Truffle potato puree, purple sweet potato chips, spring onion and ginger oil. He says the dish reminds him of his childhood in the 1970s when pork was a rare treat, much valued by every Chinese family.

In Privé, Picture windows enable gusts to feast their eyes on two of the enclave’s most romantic evening panoramas with sunset. The location atop the hotel provides unique views over the bustling river and the old city of Macau with the iconic façade of St. Paul’s Church at its center.

Tuesday to Saturday 6PM to 10PM
Privé French Restaurant +853 8861 7213

新派法菜融和亞洲口味

澳門特別行政區,2018年3月5日 – 澳門索菲特酒店旗下的派意舫法國餐廳於三月六日推出全新單點餐單,總廚Chef Jeffrey(曾志仁)搜羅本地時令食材,更運用了無限創意,為傳統法國菜帶來煥然一新的形象。

曾先後任職於多家國際五星級酒店的Chef Jeffrey,經驗豐富,勇於創新。身為中國人,他沒有法國大廚的包袱,勇於打破法國菜必定要全數採用空運法國食材的迷思,主力尋找本地當季食材,並且不時不食,務求以最新鮮、最時令的材料烹調出既具法式風格,又能迎合亞洲人口味的佳餚。因選用了本地食材,法國菜不再是一擲千金的奢侈享受,反而成為了平易近人的家常美饌,形象更為親民。

於三月全新推出的單點餐單包括4款前菜、2款湯品、7款主菜及3款甜品。Chef Jeffrey運用了融和菜的手法,將日式食材配以法式煮法,炮製出一道慢煮三文魚主菜,配上海苔、三文魚春、蒔蘿天婦羅和奶油芥末籽醬,口味非常創新。另一道主菜慢煮五花肉配松露味薯仔醬及紫薯脆片,靈感來自Chef Jeffrey的童年回憶,昔日一般中國家庭未能負擔昂貴的肉類,而五花肉則是很多農家一個月才能享受一次的人間美食。Chef Jeffrey特意選用農家菜常用的五花肉,以慢煮的方式來烹煮至肉嫩多汁,不油不膩,配上松露味薯仔醬及紫薯脆片同吃,盡是溫馨甜蜜的回憶。

至於正宗法國風味菜式則有勃根地風味的亞支竹蘑菇蝸牛雲吞配考姆特芝士泡沫及松露油、慢煮農場雞蛋配炒蘑菇、法式黃油麵包和培根汁,以及栗子湯配油封鴨腿麵包和黑松露等,帶來多重味覺享受。

週二至六 6PM-10PM
派意舫法國餐廳 +853 8861 7213