DATE丨日期
November 27th, Friday
11月27日，周五
TIME丨时间
7:00 PM
晚7:00
PRICE丨价格
RMB 638+10%S.C./Person
每位638元，加10%服务费
ADDRESS丨地点
A Tower Beibin, Binjiang Avenue, No.2967 Lujiazui West Road, Pudong New District, Shanghai
上海市浦东新区陆家嘴西路2967号滨江大道北滨江A座(近国际会议中心),望海西餐厅
PAIRING MENU
菜单/酒单
Anna de Codorniu Blanc de Blancs
安娜白中白卡瓦
WELCOME CANAPES
餐前点心
60 months Joselito Ibérico Bellota
60个月小何塞火腿
Guillardeau Oyster Tartar
吉拉多生蚝塔
Norway salmon Salad
挪威三文鱼沙拉
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Vina Zaco
扎克干红
Foie gras Ceviche with black garlic emulsion
鹅肝ceviche搭配黑蒜奶油
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La Vicalanda Reserva
维拉珍藏干红
Italian porcini risotto with Parmesan flakes and crispy ham
意大利牛肝菌烩饭佐帕玛森芝士薄片和酥脆火腿
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La Vicalanda Gran Reserva
维拉特级珍藏干红
Sous vide wagyu beef short ribs with Autumn truffle crust and seasonal organic vegetables
澳洲和牛牛肋排搭秋季松露切片和季节有机蔬菜
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Bodegas Bilbainas Garnacha
比尔拜娜歌海娜干红
M7 Wagyu beef rib eye cap with "chasseur" style confit onions and white truffle aroma mashed "ratatouille"
澳洲和牛M7级肋眼牛排前盖肉配猎户风格油封洋葱和白松露香气什锦蔬菜
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Our vision of Catalan Cream
望海版本肉桂卡仕达
THE WINES
酒款信息
安娜白中白卡瓦起泡酒
Anna Blanc de Blancs Reserva
卡瓦产区
D.O.Cava
霞多丽，帕雷亚达，马卡布，莎雷洛
Chardonnay,Parellada,Macabeo,Xarel-lo
30年树龄
30 years old vines
石灰岩土壤
Limestone Soils
瓶中二次发酵
Second fermentation in the bottle
带渣陈酿12个月
Ageing for 12 months with lees
佩宁指南丨Guía Peñín：90/100
2012布鲁塞尔国际葡萄酒展-金奖
Mondial de Bruxelles 2012: Gold Medal
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扎克干红
Vina Zaco
里奥哈产区
D.O.Ca Rioja
丹魄
Tempranillo
30年树龄
30 years old vines
白垩土、粘土
Chalk and clay soils
法国和美国橡木桶陈酿11个月
Ageing for 11 months in French and American oak
罗伯特·帕克丨Robert Parker：90/100
《葡萄酒观察家》丨Wine Spectator：90/100
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维拉珍藏干红
La Vicalanda Reserva
里奥哈产区
D.O.Ca Rioja
丹魄
Tempranillo
60年树龄
60 years old vines
白垩土、粘土
Chalk and clay soils
法国橡木桶陈酿14个月
Ageing for 14 months in French Allier Oak
佩宁指南丨Guía Peñín：94/100
雷普索指南丨Guía Repsol：94/100
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维拉特级珍藏干红
La Vicalanda Gran Reserva
里奥哈产区
D.O.Ca Rioja
丹魄
Tempranillo
60年树龄
60 years old vines
白垩土、粘土
Chalk and clay soils
法国橡木桶陈酿24个月
Ageing for 24 months in French Allier Oak
佩宁指南丨Guía Peñín：94/100
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比尔拜娜歌海娜干红
Bilbainas Garnacha
里奥哈产区
D.O.Ca Rioja
歌海娜
Garnacha
60年树龄
60 years old vines
白垩土、粘土
Chalk and clay soils
50%法国橡木桶陈酿10个月，50%美国橡木桶陈酿10个月
50% 10 months in French Oak, 50% 10 months in American oak
罗伯特·帕克丨Robert Parker：92/100
佩宁指南丨Guia Peñin：92/100
MARINA BY DN
关于望海餐厅
This restaurant located on the Pudong side of the Bund is the first project of chef Daniel Negreira in Shanghai. Offering not only a great viewover one of the most famous sightseeing spots of the city but also a fantastic gastronomic experience through creative food and superb quality ingredients.望海西餐厅坐落于浦东外滩江边，是主厨Daniel Negreira 在上海开的第一家餐厅。餐厅紧邻上海最著名的江景观赏地，餐厅不仅带给您极致的视觉感受，还将带您领略一场顶级创意料理的美食体验。On Marina By DN we can find the essence of chef Daniel's philosophy, even the menu is hand draw by the chef to enrich you with each single small detail of the food they offer, always trying to create what he describes as"an experience for your five sense, not just for your palate", a good example could be "the candle", a dessert that will be presented as a candle, that you need to blow meanwhile you make a wish, but you can eat the whole thing, delicious creativity at its best.在望海西餐厅我们可以处处感觉到主厨Daniel 对料理的用心，餐厅的菜单甚至都是主厨亲自手绘出所有菜品细节，旨在表达他形容的“不仅仅是丰富你的味蕾，更是一场五官的感受体验”的美食理念，比如菜品“蜡烛”，是一种被制作成蜡烛的甜品，在吹灭的同时许个愿，然后又可以吃掉所有的部分，达到创意美味的极致。
CHEF DANIEL NEGREIRA
主厨：丹尼尔·内格雷拉
Chef Daniel Negreira, head of the DN group, was formed in Spain with some of the best chefs of the world like Ferran Adria (El Bulli) , Arzak, Andoni Luis Aduriz ( mugaritz) and many others that influenced his style.主厨Daniel Negreira，是顶恩（鼎恩）创意料理团队的主厨，在西班牙曾经和很多世界著名的厨师合作过，像Ferran Adria (El Bulli) , Arzak, Andoni Luis Aduriz ( mugaritz)，还有很多其他有名的厨师，这些经历也影响了他对料理的呈现方式。Awarded as best young chef of the Basque Country, the Paradise of gastronomy in Spain, on 2007 and second best chef on Spain on the same year,among many other recognitions he moved to Taipei on 2007, beginning his adventure on Asia .2007 年在美食天堂西班牙举行的新秀厨师大赛上，被授予最佳年轻厨师称号，同年又获得最佳厨师第二名的称号，并受到很多赞誉和认可。也在同一年，Daniel Negreira 搬到了台北，开始了他在亚洲的美食探险。His projects in Taipei, El Toro and DN Innovación were also at the top of the gastronomic offer on the area and among the best restaurants in Asia.Chef Daniel also published two cooking books, "a walk through Spain"on 2009 and "discovering the modern chef" on 2012.他在台北的El Toro 和DNInnovación 餐厅，也成为这里的顶级美食餐厅和亚洲最佳餐厅之一。在2009 年和2012年， Daniel分别发行了《西班牙大厨到你家》和《西班牙大厨教你做分子料理》两本料理书籍。
