Chef Amedeo Ferri opens up his kitchen to Chef Tano Simonat from July 12 – 14th. The highly aclaimed chef and owner of Tano Passami L’olio in Milan which translates to Tano Pass Me The Olive Oil. Well known in Italy for his mastery of healthy Italian cuisine, Chef Tano rarely uses butter in his cooking. As Chef Tano says: “The dream and passion are always leading me and my cooking secret is using the olive oils to keep the flavor of the food, so that the dishes are nutrition and not greasy.
Cooking up a five-course set menu (¥888) at Barolo showcasing a few signature items including his red chard marinated dried codfish with sweet garlic mayonnaise and his stripped lamb rack with honey on cocoa.
“Gourmets travel around the world to look for the international level cuisine,” said by Patrick Weder, general manager of The Ritz-Carlton, Beijing, “we are delighted to invite Michelin-starred chef Tano to bring authentic Italian cuisine and create unforgettable dining experience.”
We’re excited to try a bite of his highly acclaimed cooking and perhaps one of his 40 different extra virgin olive oils. If there’s one thing we like virgin, it’s our olive oil.
In true Ritz-Carlton style, every guest stands a chance to take home an exquisite crystal glass by Baccarat that’ll sparkle up any dining table.
Chef Tano’s set menu is only available for dinner between 6 – 10pm from July 12 – 14th. Book your table in advance for a taste of this Milan.
July 12 – 14th between 6 – 10pm
2F The Ritz-Carlton, Beijing, China Central Place, A83 Jianguo Lu