Discover the highest Vineyard in the World from Elqui Valley paired with the trailblazing cuisine of Chef Pol Garcia at La Maison!
本次晚宴的酒，产自智利厄尔其山谷，可谓世界海拔最高的葡萄园，夜来香餐厅主厨Pol，精心搭配了他的拿手菜肴，您绝对不能错过！
DATE丨日期
October 26th (Friday)
10月26日(周五)
TIME丨时间
7:30 PM
晚上 7:30
LOCATION丨地点
La Maison
ADDRESS丨地址
210 Jinxian Lu, near Shaanxi Nan Lu, Luwan District, Shanghai
上海卢湾区，进贤路210号, 近陕西南路
PRICE丨价格
580 RMB
MENU
WELCOME DRINK
Olive oil cookies
橄榄油曲奇
Pistacho tempura
开心果天麸罗
Smoked egglpant and anchovies dip
烟熏茄子配银鱼酱
MEDITERRANIA BRUT NV
歌萄源地中海卡瓦起泡酒
******
Crispy pork belly and foie micuit with vitello tomato sauce
脆皮五花肉和鹅肝，配番茄蛋黄酱
CUESTA CHICA GARNACHA 2016
奇卡干红葡萄酒
******
Roast garlic in baby lamb juice with horseradish toasted bread
羊肉酱浸烤大蒜，配辣根烤面包
GRUS 2016
格鲁斯干红葡萄酒
******
Baby squid and poached onion with a fake black sauce
嫩章鱼和清蒸蒜头，配酱油汁
LA ERA MALBEC 2015
拉埃拉干红葡萄酒
******
Juicy iberico fideua
美味伊比利亚火腿海鲜面
TOCOCO SYRAH 2015
塔可可干红葡萄酒
******
Slow cooked Bulls tail in red wine with dried apricots puree
慢煮红酒烧牛尾，配干杏仁泥
RHU 2012
勒乌干红葡萄酒
******
PATXARAN
帕恰兰餐后酒
Pol's Dreams in Patxaran
THE WINES
歌萄源地中海卡瓦
Codorniu Mediterrania
50%马卡比奥,30%帕雷亚达,20%莎雷洛，
平均树龄30年；
葡萄园土壤为石灰岩土，海拔500米；
可持续性种植；
瓶中带酵母陈酿10个月；
50% Macabeo , 30% Parellada, 20% Xarel-lo,
30 years old vines;
Vineyards at 500 meters above sea level, Limestone soil;
SUSTAINABLE VITICULTURE;
Champagne Method, Aged for 10 months in bottles with yeast;
奇卡干红
Cuesta Chica
100%歌海娜，树龄30年，葡萄园土壤为花岗岩土；
葡萄园海拔2179米; 陶土罐陈酿23个月；
年产量：2436瓶
100% Garnacha; 30 years old vines,
Granitic rocks soils,
Vineyard at 2179 meters altitude,
Aged for 23 months in concrete eggs;
2436 bottles produced
Robert Parker: 94/100
Descorchados: 94/100
格鲁斯干红
Grus
50%西拉，26%歌海娜，14%小西拉，10%小味儿多，
平均树龄30年；
树龄30年，葡萄园土壤为花岗岩土；
葡萄园海拔2206米; 水泥窖池陈酿12个月；
年产量：14826瓶。
50% Syrah, 26% Garnacha, 14% Petite Syrah, 10% Petit Verdot,
30 years old vines, Granitic rocks soils,
Vineyard at 2206 meters altitude,
Aged for 12 months in concrete eggs;
14826 bottles produced;
Robert Parker: 92/100
Descorchados: 95/100
拉埃拉干红
La Era
100%马尔贝克，
树龄30年，葡萄园土壤为花岗岩土；
葡萄园海拔2396米; 2500公升橡木桶陈酿23个月；
年产量：1267瓶
100% Malbec, 30 years old vines,
Granitic rocks soils,
Vineyard at 2396 meters altitude,
Aged for 23 months in 2500L oaks;
1267 bottles produced;
Robert Parker: 93/100
Descorchados: 94/100
塔可可干红
Tococo
100%西拉，树龄30年，葡萄园土壤为花岗岩土；
葡萄园海拔2388米; 2500公升橡木桶陈酿23个月；
年产量：1245瓶。
100% Syrah, 30 years old vines,
Granitic rocks soils,
Vineyard at 2388 meters altitude,
Aged for 23 months in 2500L oaks;
1245 bottles produced;
Robert Parker: 92/100
Descorchados: 97/100
勒乌干红
Rhu
73%西拉，18%歌海娜，9%小西拉，
树龄30年，葡萄园土壤为花岗岩土；
葡萄园海拔2206米; 2500公升橡木桶陈酿24个月；
年产量：7486瓶
73% Syrah, 18% Garnacha, 9% Petite Syrah,
30 years old vines, Granitic rocks soils,
Vineyard at 2206 meters altitude,
Aged for 24 months in 2500L oaks;
7486 bottles produced;
Robert Parker: 93/100
Descorchados: 98/100
Chef Pol Garcia
Pol Garcia started his career in 1995 at ‘’Martín Berasategui restaurant’’ (8 Michelin stars) under the tutelage of Martin Berasategui, Andoni Luis Aduriz, chef from ‘’Mugaritz’’ and David de Jorge.
波尔·加西亚的职业生涯开始于1995年的“马丁·贝拉萨特吉”餐厅，在那里，他接受了马丁·贝拉萨特吉，安东尼·路易斯·阿杜里斯（穆佳利兹餐厅主厨）等名厨的指导。
Catering designer, events organizer and food festival designer, Chef Pol Garcia has been working in restaurants all over the world such as Ibiza, Barcelona, Moroco, London and Bangkok with Michelin star chefs like Marco Pier White, Uwe Opocensky and Koldo Royo.
波尔在世界各地的餐厅工作过，如伊比沙岛、巴塞罗那、摩洛哥、伦敦、曼谷等地餐厅工作过，师从过诸多米其林星级厨师，如马克·皮埃尔·怀特，乌维·奥布岑斯基，科尔多·罗约，工作内容也非常多样，如餐厅设计，活动策划，美食节策划等等。
La Maison
La Maison, is an upscale and cozy restaurant and bar located in a beautifully renovated colonial house with a spacious courtyard on the hip and peaceful street of Jinxian Lu where the borders of the French Concession, Jing An, and Huangpu districts meet.
La Maison是一家高层次的令人舒适愉悦的餐厅酒吧，坐落在重新翻修过的一座民国时期的住宅中，带有非常开阔的庭院。这里地处时尚且安静的进贤路，是曾经的法租界，和静安区、黄浦区的交界之地，
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