香港半岛酒店瑞樵阁创业五十多年，一直被誉为本港瑞士餐厅始祖。为了令客人体验到最正宗的瑞士美食风味，瑞樵阁特别邀请圣莫里兹 (St. Moritz) 著名酒店Badrutt's Palace Hotel旗下Chesa Veglia的名厨来港，由今年9月27日至9月29日在瑞樵阁炮制首本名菜，让客人可以一尝瑞士山区美食精华。
The home of authentic Swiss cuisine in Hong Kong for more than 50 years, Chesa at The Peninsula is partnering with one of Switzerland’s most iconic hotels to offer guests the quintessential alpine dining experience this autumn. For three days only, from 27 to 29 September 2017, the team from Chesa Veglia at the legendary Badrutt’s Palace Hotel in St. Moritz will bring a selection of their signature dishes to Chesa, allowing diners to enjoy some of Switzerland’s finest cuisine without leaving Hong Kong.
Chesa Veglia的大厨Andrea Panatti精心制作的午市及晚市单点菜色，由9月27日至9月28日供应，而午市套餐由9月27日至9月29日连续三天供应。
Andrea Panatti, Head Chef at Chesa Veglia will be jetting in to serve up an exclusive à la carte menu that will be available at Chesa for lunch and dinner on 27 and 28 September only, as well as a set lunch menu that is available daily from 27 to 29 September.
厨师精选的菜色令人食指大动，包括Chesa Veglia的镇店名菜龙虾沙律配田园蔬菜及雪利香醋、圣莫里兹地区特色美食 : Puschlav风味的Pizzoccheri − 荞麦面条配青豆及薯仔伴芝士菠菜，以及主菜「红白配」− 夏多布里昂牛排配法式蛋黄白酒酱汁以及烤谷饲布雷斯鸡伴迷迭香牛油汁。
Among the highlights of the à la carte menu are Chesa Veglia’s signature Lobster salad, served with garden greens and sherry vinegar dressing; St. Moritz’s regional speciality: Pizzoccheri Puschlav-style – buckwheat pasta with green beans, potato, spinach and cheese; as well as Blanc et Rouge, roast corn-fed chicken from Bresse in rosemary butter and beef Chateaubriand with béarnaise sauce.
Chesa Veglia的团队同时带来多款瑞士风味甜点，包括Engadin (恩加丁) 地区的传统果仁蛋糕，其他美点包括覆盘子芭菲，苹果派配与云呢拿汁，火焰蜜桃配马达加斯加云呢拿雪糕，喜爱甜食的客人肯定会喜出望外。
For dessert, Chesa Veglia’s team is set to whip up an enticing selection of exquisite Swiss delicacies that are sure to delight those with a sweet tooth. These include a traditional nut cake from the Engadin region of Switzerland and other tempting treats such as raspberry parfait, apple strudel with vanilla sauce, and peach flamed with white peach liqueur served with a Madagascar vanilla ice cream.
午市套餐包括三道菜，前菜可以选择传统风味薏米杂菜汤配风干牛肉、鲜丫枝竹律配帕马臣芝士和柠檬油及陈醋汁、幼面配新鲜龙虾蕃茄罗勒；主菜包括炒Engadin牛仔肉片配煎薯饼、免翁鹿肉配蜜糖杜松子汁烩红椰菜牛油面条、煎鲈鱼柳配丫枝竹及香槟汁薯菜；压轴甜品包括苹果派配云呢拿汁、朱古力慕丝及覆盘子芭菲。午市套餐每位385港元 (另加一服务费)。
The three-course set lunch menu, meanwhile, features a choice of starters such as traditional Graubünden barley and vegetable soup with air-dried beef; fresh artichoke salad with Parmesan, lemon oil and balsamic reduction; or taglierini with fresh lobster, vine tomato and basil, followed by a main course of sautéed sliced veal Engadin and traditional potato rösti; venison mignons, honey and juniper berry sauce, braised red cabbage and butter spätzli; or sautéed sea bass filet with artichokes, Champagne sauce, vegetables and potato. Desserts of either apple strudel with vanilla sauce, chocolate mousse, or raspberry parfait complete the feast, which is priced at HK$ 385 per person (subject to 10% service charge).
