時(shí)尚中國(guó)
“羽林爭(zhēng)霸”主題宣傳片
“羽林爭(zhēng)霸”主題宣傳片于2012年3月1日在北京正式發(fā)布。>> 詳細(xì)

“羽林爭(zhēng)霸”開(kāi)賽新聞發(fā)布會(huì)現(xiàn)場(chǎng)精彩瞬間
“羽林爭(zhēng)霸”開(kāi)賽新聞發(fā)布會(huì)現(xiàn)場(chǎng)精彩瞬間集。>> 詳細(xì)

經(jīng)典傳奇——中國(guó)時(shí)裝周演繹紅都中山裝
Hongdu, a time-honored brand in Beijing, presented its collection during China Fashion Week on March 26, 2011.>> 詳細(xì)

2nd course – Fish - Eric Westermann
Bar cooked with steam, tartar of oyster and iodine-scented cream reduced with Riesling.>> 詳細(xì)

3rd course – Seafood - Christian Sinicropi
Dublin Bay prawns marinated in olive oil and cumbawa zest, served on a fine truffled eggplant mousse, black zabaglione with ink>> 詳細(xì)

4th course – Pasta - Alfonso Iaccarino
Traditional "Sart di riso" on a light Neapolitan Rago>> 詳細(xì)

5th course – Poultry - Peter Knogl
Bresse pigeon breast with artichoke cream and jus of Tasmanian pepper>> 詳細(xì)

6th course – Dessert - Lionel Rigolet
Crispy chocolate with coconut and white chocolate mille-feuille with cherries>> 詳細(xì)

1st course – Starter – Pascal Nibaudeau
Scallops in creamy chestnut sauce with goose liver>> 詳細(xì)

Dining amongst the stars
At Hilton Beijing Wangfujing, a dinner can be pretty much like a a show when champagne pops the start of the night and six of the world's most acclaimed Michelin-rated chefs – each contributing a single dish to the feast – fly in from different parts of Europe to Beijing just to present their cooking skills for a selected number of guests, one night only.>> 詳細(xì)

 
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