\n\n Main dining room of Alain Ducasse at Morpheus, City of Dreams<\/i>\n <\/p>\n<\/figcaption><\/figure>\n
Supported by the Macao Government Tourism Office, Melco Style Presents: The Black Pearl Diamond Restaurants Gastronomic Series represents Melco’s ongoing effort in promoting Macau as a UNESCO Creative City of Gastronomy while reinforcing Melco’s Macau properties as top dining destinations for locals and tourists alike. These unprecedented cross-regional extravaganzas have been offering gourmands the opportunity to discover and savor the regional specialties from all over China, and at the same time helping to promote some of the greatest restaurants of Macau both locally and beyond, as well as preserving Macau’s diversity in food culture through “Inheritance, Innovation, and Exchange.”\n<\/p>\n
Alain Ducasse at Morpheus pays homage to the great traditions and savoir-faire of French gastronomy, redefining fine dining with a contemporary vision, whilst PH\u00c9NIX infuses modern inspiration and creativity into luxury French dining, aiming for perfection in every bite. Priced at MOP 3,288* per person (an exclusive 10% discount for Melco Style WeChat members),Chapter 10<\/b> of the Gastronomic Series \u2013“A French Banquet of Pearls & Stars<\/b>,“<\/b> will see head chef Cedric Satabin of Alain Ducasse at Morpheus team up with Executive Chef Ugo Rinaldo of PH\u00c9NIX from The PuLi Hotel and Spa, Shanghai to deliver an exquisite gastronomic experience of refined French cuisine for two nights only on October 26 and 27 at Alain Ducasse at Morpheus, City of Dreams Macau.\n \n\n Rum baba as in Monte Carlo<\/i>\n <\/p>\n<\/figcaption><\/figure>\n
<\/p>\n\n \n\n Poached chicken from Bresse, vegetables \u2018au pot\u2019, poulette sauce<\/i>\n <\/p>\n<\/figcaption><\/figure>\n
The extraordinary six-course menu will bring together some of the most signature dishes from the two restaurants, such as Alain Ducasse at Morpheus’ Mediterranean Gamberoni, Delicate Gel\u00e9e, Gold Caviar, and Chocolate and Coffee from our Manufacture in Paris, Toasted Buckwheat; and also PH\u00c9NIX’s “Royal” Langoustine Gently roasted with Fig Leaves, Ceps, Veal Trotters, as well as Milk Fed Lamb In Three Ways, “Shansu” Leaves, Violin Zucchini, Jus Condiment. This four-hands menu will also feature one of the latest dishes, Hand-dived Scallop, that is expected to be launched later this month at Alain Ducasse at Morpheus.\n<\/p>\n
A Journey in Alain Ducasse’s Repertoire<\/u><\/b>\n<\/p>\n
Meanwhile, Alain Ducasse at Morpheus has recently introduced a new menu concept, of which, only a selection of the most prominent dishes the world-famous chef Alain Ducasse has created throughout his decades of successful career and also classic French recipes will be made available to guests.\n \n\n Line-caught sea bass \u2018\u00e0 la Dugl\u00e9r\u00e9\u2019, spinach leaves and shellfish <\/i>\n <\/p>\n<\/figcaption><\/figure>\n
For more than 40 years, Chef Ducasse has been at the helm of tens of Michelin-starred restaurants, in Paris, Monaco, New York, London, Tokyo, Kyoto and many other locations throughout the world. With his inextinguishable passion for outstanding ingredients and his demanding quest for excellence, he’s created a repertoire of recipes which have been unanimously recognised as the epitome of French contemporary haute cuisine.\n \n\n Cookpot of smoked blue lobster, macaroni and black truffle<\/i>\n <\/p>\n<\/figcaption><\/figure>\n
From this summer onwards, Chef Ducasse has decided to showcase a selection of his iconic dishes and classics of French cuisine at Alain Ducasse at Morpheus, thus allowing Macau’s food lovers to discover and enjoy. These dishes include Chilled langoustine, delicate gel\u00e9e with spices and Kristal caviar; Cookpot of smoked blue lobster; Poached chicken from Bresse, vegetables ‘au pot’, poulette sauce; Line-caught seabass ‘\u00e0 la Dugl\u00e9r\u00e9’; Rum baba as in Monte Carlo; and also Chocolate souffl\u00e9 concocted with chocolate prepared in his Paris Manufacture. This is an absolute not-to-be-missed occasion to savour the best of Chef Alain Ducasse’s creations, genuine milestones of the contemporary French haute cuisine.\n \n\n Chilled langoustine, delicate gel\u00e9e with spices and Kristal caviar<\/i>\n <\/p>\n<\/figcaption><\/figure>\n
For those who would like to experience the unparalleled luxury of an ultra-exclusive food and wine journey, don’t miss out on the chance to indulge in nine rare vintages that have each been rated a perfect score of 100 by the renowned Robert Parker, and paired with the remarkable Michelin-starred cuisine at Alain Ducasse at Morpheus. The exceptional wine list is made up of 2008 Louis Roederer Cristal Brut Ros\u00e9, 2009 M.Chapoutier Ermitage Blanc ‘De L’Or\u00e9e’, 1982 Ch\u00e2teau Latour, 1989 Ch\u00e2teau Haut-Brion, 1990 Ch\u00e2teau Margaux, 1996 Ch\u00e2teau Lafite Rothschild, 2000 Ch\u00e2teau Pavie, 2010 Ch\u00e2teau Cheval Blanc, and 2001 Ch\u00e2teau d’Yquem. Priced at MOP 240,000* per table (for a maximum of eight persons), this extraordinary RP 100-point wine pairing menu is available both at Alain Ducasse at Morpheus and Cantonese restaurant Jade Dragon.\n<\/p>\n
For reservations at Alain Ducasse at Morpheus, please call (853) 8868 3432 during opening hours (6-10:30pm from Wednesday-Sunday) or visitwww.cityofdreamsmacau.com\/en\/dine\/international\/alain-ducasse-at-morpheus<\/a>. Stay tuned for the latest privileges and promotions exclusively for Melco Style WeChat members: www.cityofdreamsmacau.com\/en\/melcostyle<\/a>.\n <\/p>\n
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\n * Price is subject to 10% service charge.
Hashtag: <\/b>#MelcoResortsandEntertainment<\/p>\n
\n The issuer is solely responsible for the content of this announcement.<\/em>\n <\/p>\n Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"MACAU SAR – Media OutReach Newswire – 10 September 2024 – The acclaimed Melco Style Presents: The Black Pearl Diamond Restaurants Gastronomic Series, which was launched in June 2023, will be rolling out its last chapter of themed banquets which will bring to Macau the 10th cross-regional four-hands collaboration and feature City of Dreams’ Black …<\/p>\n","protected":false},"author":1,"featured_media":43371,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[60],"tags":[],"_links":{"self":[{"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/posts\/43370"}],"collection":[{"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/comments?post=43370"}],"version-history":[{"count":0,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/posts\/43370\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/media\/43371"}],"wp:attachment":[{"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/media?parent=43370"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/categories?post=43370"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eodishasamachar.com\/en\/wp-json\/wp\/v2\/tags?post=43370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Main](\"https:\/\/images.media-outreach.com\/535082\/Main-dining-room-Alain-Ducasse-a.jpg\")
![\"Rum](\"https:\/\/images.media-outreach.com\/535075\/Rum-baba-as-in-Monte-Carlo.jpg\")
![\"Poached](\"https:\/\/images.media-outreach.com\/535068\/Poached-chicken-from-Bresse-vege.jpg\")
![\"Line-caught](\"https:\/\/images.media-outreach.com\/535061\/Line-caught-sea-bass-la-Dugl-r-s.jpg\")
![\"Cookpot](\"https:\/\/images.media-outreach.com\/535054\/Cookpot-of-smoked-blue-lobster-m.jpg\")
![\"Chilled](\"https:\/\/images.media-outreach.com\/535047\/Chilled-langoustine-delicate-gel.jpg\")