This March 15th, we will be celebrating the big week of Valencia, Las Fallas, making tribute to the town where was born the most international Spanish Dish, La Paella. El willy will be delighting us with special dishes with an Valencian twist, Cocas, esgarraet, clotxinas (mussels)... and of course Rice, and Le Sommelier will do a special pairing with his most high end wines from Valencia, as the saying says "what grows together goes together" . Dont miss out this mesmerizing experience!!!!
3月15日，我们将在El Willy庆祝瓦伦西亚最具代表性的节日——法雅节！以此向伟大的西班牙海鲜饭的诞生地致敬。El Willy届时将准备一系列瓦伦西亚特色的美食，Cocas, Esgarraet, Clotxinas，等等，当然，还有不可或缺的西班牙海鲜饭。我们也将用多款瓦伦西亚美酒，来为这次晚宴增色。这样一场原汁原味的瓦伦西亚狂欢之夜，你岂能错过！！
DATE丨日期
March 15th, Friday
3月15日，周五
TIME丨时间
7:30 PM
晚7:30
PRICE丨价格
598 RMB
每位598元
ADDRESS丨地点
5/F, 22 Zhongshan Dong Er Lu(Near Jinling Lu), HuangPu District, Shanghai
上海市黄浦区中山东二路22号5楼(近金陵路),El Willy西餐厅
PAIRING MENU
Steamed mussels with a touch of lemon / Mejillones al vapor con un toque de limón
青口贝配鲜柠
White anchovy mini airbaguette with pickled green chili explosion / Mini airbaguette de Boquerón con crema de piparra
白银鱼柳配空气包及辣味蛋黄酱
Aula Brut Cava NV
奥拉卡瓦起泡葡萄酒
Scallop tiradito with avocado and crispy Shallots / Tiradito de vieira con aguacate y chalota crujiente
鲜贝刺身配牛油果及香脆葱丝
Soldadito Marinero 2017
玛瑞诺干白葡萄酒
Confit artichoke with quail egg and black truffle / Alcachofa confitada con huevo de codorniz y trufa negra
洋蓟配鹌鹑蛋黑松露
Roasted vegetables salad with codfish and black olive / Esgarraet con bacalao confitado y aceituna negra
香烤鳕鱼配时蔬及黑橄榄
Celler del Roure Cullerot 2017
古烈罗干白葡萄酒
Leek and homemade Iberian bacon coca / Coca de puerro y bacón ibérico casero
西班牙披萨配自制培根
Roast beef with parmesan cheese and mustard / Roast beef con parmesano y mostaza
烤牛肉配帕玛森芝士及芥末酱
Rafael Cambra DOS 2016
坎贝尔二号干红葡萄酒
Lobster juicy rice / Arroz caldoso de langosta
招牌龙虾烩饭
Celler del Roure Vermell 2016
唯玫尔干红葡萄酒酒
Whole bone in lamb shoulder, green peas and Morel mushrooms / Hombro de cordero con guisantes y champiñones Morel
烤羊肩肉配绿豆及羊肚菌
Rafael Cambra Minimum 2009
米尼曼干红葡萄酒酒
DESSERT
Las locuras de Willy with meringued milk ice cream and pumpkin pufs / Postre: Las locuras de Willy con helado de leche merengada y buñuelos de calabaza
招牌酥皮冰激凌机南瓜泡沫
THE WINES
奥拉卡瓦起泡酒
Aula Brut Cava
100% 马卡比奥，平均树龄30年；
葡萄园土壤为石灰岩，黏土，砂土，海拔600米；
瓶中二次发酵，带酵母陈酿12个月；
100% Macabeo, 30 years old vines;
Vineyards at 600 meters above sea level,
Limestone, clay and sandy soils;
Fermented in the bottle, aged for 12 months in bottles with yeast.
Decanter 90/100
玛瑞诺干白
Soldadito Marinero Blanc
80% 亚历山大麝香，20% 小粒麝香;
平均树龄15年；
葡萄园土壤为淤泥，石灰岩、砂土，海拔660米；
每种葡萄分开发酵，低温浸渍18个小时
不锈钢桶陈酿2个月;
80% Muscat Alejandría, 20% Muscat Petit Grain, 15 years old vines;
Vineyards at 660 meters above sea level, Silt, Limestone and sandy soils;
Each variety is fermented separately and cold-skin macerated for 18 hours,
Ageing for 2 months in stainless steel tanks
古烈罗干白
Cullerot
30%维蒂尔，30%佩德罗·希梅内斯，30%霞多丽，10%马卡比奥;
树龄15~70年；
葡萄园土壤为黏土、砂土，海拔550米；
整串葡萄，天然酵母，地下陶罐发酵
地下陶罐陈酿6个月;
30% Verdil, 30% Pedro Ximénez, 30% Chardonnay, 10% Macabeo, 15~ 70 years old vines;
Vineyards at 550 meters above sea level, Clay loam and sandy loam soils;
Natural yeast fermentation in amphora,
Aged for 6 months in subterranean amphorae
Robert Parker 91/100
Vinous 91/100
坎贝尔二号干红
Rafael Cambra Dos
50%赤霞珠，50%品丽珠，树龄25年；
葡萄园土壤为石灰岩、钙质土，海拔700米；
小不锈钢桶发酵20天
法国橡木桶陈酿10个月。
50% Cabernet Sauvignon, 50%Cabernet Franc,
25 years old vines;
Vineyards at 700 meters above sea level, Limestone and calcareous soils;
Fermented for 20 days in small stainless steel tanks
Ageing for 10 months in French oak barrels.
Robert Parker 91/100
Guia Penin 92/100
James Suckling 92/100
唯玫尔干红
Celler del Roure Vermell
50%歌海娜·蒂托瑞拉，40%慕合怀特，10%曼朵，树龄30年；
葡萄园土壤为黏土、砂土，海拔550米；
天然酵母不锈钢桶发酵12天
2800L地下陶罐陈酿4个月。
50% Garnacha Tintorera, 40% Monastrell, 10% Mando, 30 years old vines;
Vineyards at 550 meters above sea level, Clay loam and sandy loam soils;
Natural yeast fermentation in tank, 12 days maceration
Ageing for 2 months in 2800 L subterranean amphorae.
Robert Parker 91/100
James Suckling 91/100
Guia Penin 91/100
米尼曼干红
Rafael Cambra Minimun
100%慕合怀特，树龄65年；
葡萄园土壤为石灰岩、砂土，海拔800米；
橡木桶发酵28天
法国橡木桶陈酿16个月。
100% Monastrell, 65 years old vines;
Vineyards at 800 meters above sea level, Limestone and sandy soils;
Fermented for 28 days in French oak
Ageing for 16 months in French oak barrels.
Robert Parker 92+/100
Guia Penin 94/100
Wine&Spirits 92/100
el Willy
“el Willy”, Happy Spanish Restaurant emerged in January 2008 in a 1928 colonial house in the heart of the French concession in Shanghai.
A creation of Willy Trullas Moreno, Chef (Spain), “el Willy” is a contemporary Spanish food restaurant specialized in modern tapas and Barcelona-style rices.
After 4 years in the French Concession the opportunity came to occupy a spacein a historical 1906 building in Shanghai’s Landmark “the Bund”.有“快乐餐厅”之称的el Willy餐厅于2008年1月成立，原址在上海老法租界中心地带一所1928年建立的老洋房内，餐厅以极具个人魅力色彩的厨师Willy Trullas Moreno而命名。来自西班牙巴塞罗那的Willy热衷于把融合了传统和现代元素的菜肴呈现给顾客，菜单中包括了多种多样的西班牙小食“Tapas”，及巴塞罗那风格的西班牙烩饭。经过了在法租界四年的经营之后，餐厅终于有机会在上海的地标地段“外滩”上，在一所于1906年建造的历史建筑中有了一席之地。
el Willy official website：
http://www.el-willy.com/
Le Sommelier International
www.sommelier-intl.com
微信号
le-somm
