Phénix eatery & bar presents summer dishes by New executive chef, Pierrick Maire
DINING in JING'AN
3 Aug 2019
PHÉNIX eatery & bar 2F, The PuLi Hotel and Spa, No.1 Changde Road, by Middle Yan'an Road
Listing Page 021-22166988
New Chef Appointed
Shanghai, July 17, 2019 – PHÉNIX eatery & bar (PHÉNIX), the one Michelin-starred restaurant at The PuLi Hotel and Spa (The PuLi), is pleased to elevate its offerings led by newly appointed Executive Chef, Pierrick Maire.
Chef Pierrick Maire
Known for his creative approach and refined technique, Chef Pierrick presents new dishes drawing from the restaurant's philosophy, "Life is about the ingredients,” focusing on the richness of seasonal, natural ingredients. PHÉNIX offers a place where guests may just rediscover life's essentials through an authentic journey of intuitive French cuisine.
New Dishes
The new dishes featured on the menu embrace the season of summer, showcasing ingredients at their very best. Appetizer highlights include langoustines exquisitely prepared with fresh herbs, paired with seasonal vegetables and served with a decadent Champagne-lobster sauce. The Sea Urchin is elegantly presented with oscietra caviar, green apple and vanilla-celery bavaroise to enhance the natural flavors of this delightful delicacy.
The nourishing Seafood Soup, combining an assortment of fresh fish, shellfish and vegetables to yield a rich and flavorful broth, with added dimension from saffron and star anise, is a veritable feast for the senses and must-try for seafood lovers.
Seafood Soup
Guests will be spoilt with a variety of meticulously-crafted mains including Barramundi served with clam ragù and vegetables, delicately balanced with lemon-verbena emulsion for a crisp, refreshing flavor for the palate. For a heartier choice, roasted on the bone, tender duck breast is finely sliced and topped with foie gras for a luxurious treat, with honey and sweet spices complementing the richness of the dish, finished with tantalizing cherries, crispy nougatine and yuzu-cherry sauce.
Duck Breast
With Chef Pierrick at the helm, PHÉNIX will also tempt guests with its summer Chef's Tasting Menu, featuring his new creations including a Black Angus Striploin, where flavors of the sun-kissed Mediterranean region are presented along with anchovies, tomato pissaladière and olives.
Black Angus Striploin
The Inspiration
"Having originated from Marseille, I was surrounded by the most amazing seafood, so fresh that you can almost taste the sea. These memories have stayed with me until now and are a comforting source of inspiration for me in the kitchen, and a constant reminder to preserve the purity of the beautiful ingredients and let their natural flavor shine through. I want to pass on these fantastic food memories to guests when they dine at PHÉNIX and create a heart-warming dining experience they will remember for a long time to come," says Chef Pierrick.
The French-born chef brings with him nearly 15 years of culinary experience, many of which were spent at Michelin-starred restaurants in his home country. Under the mentorship of Chef Yannick Alléno, Chef Pierrick developed his culinary career where he led Alléno's outposts in the Maldives, Beijing, and Taiwan including S.T.A.Y. and Sweet Tea Restaurant by Yannick Alléno.
"Shanghai's dynamic food and beverage scene continues to be a top dining destination for world travelers. With Chef Pierrick's talent, creativity and years of experience, I have no doubt that PHÉNIX will continue to be the premier destination for fine French cuisine," says Thomas Vaucouleur de Ville d'Avray, General Manager of The PuLi.