Ritz-Carlton Magazine - Spring 2013 - (Page 117)

Dining I f o n ly e v e r y m e a l c o u l d b e t h I s g o o d . t h e r I t z - c a r lt o n c h e f s o f f e r g u e s t s a n e c l e c t I c a s s o rt m e n t o f s e a s o n a l m e n u s, I n n o vat I v e c u I s I n e a n d f r e s h ta k e s o n c l a s s I c d I s h e s r e s ta u r a n t o p e n i n g charlotte New to The Ritz-Carlton, Charlotte: Bar Gelato, complementing the existing Bar Cocoa and Bar Macaron, with exciting gelato flavors such as tiramisu, salted peanut, and chocolate-hazelnut. Besides daily Chocolate Afternoon Tea, complete with a great selection of sandwiches, scones and petits fours, guests can make reservations for Chocolate-andChampagne All-Dessert Dinners on Friday and Saturday nights, choosing to indulge in three or five courses. PACKAgES c e n t r a l pa r k the All Caviar package is a treat for even the most indulgent. It includes an overnight stay, a threecourse lunch at petrossian, a caviar massage with la prairie’s skin caviar products, and a caviar tasting with an expert that features options such as ossetra special reserve and kaluga. doha Qatari nights at sharq village & spa are extra special with the Suite and Gazebo package, which comes with in-room breakfast, a 20 percent savings on spa treatments and dining at al dana and parisa. al dana is a seafood restaurant complete with a sushi counter, while parisa focuses on persian cuisine. new chef jakarta, mega kunIngan Lobo’s new chef de cuisine, Jordi Bernus, brings an international flair to The Ritz-Carlton Jakarta, Mega Kuningan. The Catalan-born chef has earned his stripes at several Michelin-starred restaurants, including Ferran Adria’s elBulli, Dolma and Enoteca Pinchiorri. His gastronomic innovations and adventure-laced dishes are already gracing the menu at Lobo, which offers a popular Sunday martini brunch. awa r d w i n n i n g (opposite) peter Dazeley/getty images osaka Two restaurants at The Ritz-Carlton, Osaka — La Baie and Xiang Tao — have been awarded a one-star Michelin rating. La Baie, the hotel’s signature restaurant, interprets classical French recipes with a modern twist, while Xiang Tao features Cantonese-style cuisine. The hotel itself was awarded a five-pavilion rating. A new chocolate boutique, Chocolat, recently joined these fine dining options. amelIa Island this year’s two-day cooking school options at salt, the award-winning restaurant at the ritz-carlton, amelia Island, are included in packages that come with two-night accommodations, daily breakfast and luncheon. june 5 and 6 will teach “julia child-style” cooking — modern approaches to classic french dishes. t h e r i t z - c a r lt o n m a g a z i n e 117

Table of Contents for the Digital Edition of Ritz-Carlton Magazine - Spring 2013

Ritz-Carlton Magazine - Spring 2013
Contents
Contributors
Editor’s Letter
President’s Letter
Falling in Love With ... Los Angeles
Design
Technology
On the Boulevards
Shopping
Jewelry
Watches
Family
Local Knowledge
Sports
Abu Dhabi
Seoul
Fashion
Culinary
Let Us Stay With You
Heritage

Ritz-Carlton Magazine - Spring 2013