点评:This was truly a unique and wonderful experience. I was expecting a group cooking class and was delighted to discover that we were the only two! Chef Franco was such a warm and friendly guide and teacher. We started with an expertly guided walk through the streets of Venice to the Rialto market where we watched him create our menu for the day based on what was fresh that day. Once he picked up some fresh fish and vegetables he took us to his favourite Bacaro, Osteria All’Arco Venezia for some freshly prepared cicchetti and a glass of wine. We then strolled back to the hotel to begin our class. The kitchen is immaculate and Chef Franco expertly instructed us to help prepare our lunch for the day. We started by creating a Grand Marnier Creme Brule. While that was chilling we started the seafood bisque that would be the base for a traditional risotto dish topped with shaved black truffle. Our second course was a local fresh fish that we watched him fillet, accompanied by some potatoes and artichoke. We sat down with Chef Franco and enjoyed each course served with wine pairings carefully chosen by the hotel Sommelier. This was truly the creation of a special memory that will be treasured for years to come. We can’t thank Chef Franco and the Gritti Palace Hotel enough for this amazing experience.
翻译:这真是一次独特而美妙的体验。我原本以为会参加一个烹饪课的团体课,没想到竟然只有我们两个人!主厨弗朗哥热情友好,既是向导又是老师。我们先是在他专业的带领下漫步威尼斯街头,来到里亚托市场,亲眼见证他根据当天的新鲜食材为我们准备菜单。他挑选了一些新鲜的鱼和蔬菜后,带我们去了他最爱的威尼斯小酒馆——Osteria All’Arco Venezia,享用了一些新鲜出炉的威尼斯小吃(cicchetti)和一杯葡萄酒。之后,我们漫步回到酒店,开始上课。厨房干净整洁,弗朗哥主厨耐心地指导我们准备当天的午餐。我们首先制作了君度橙酒焦糖布丁。在等待布丁冷却的时候,我们开始熬制海鲜浓汤,这道汤将作为传统意大利烩饭的底料,上面撒上刨碎的黑松露。第二道菜是当地新鲜的鱼,我们看着他把鱼片处理好,配菜是土豆和朝鲜蓟。我们与主厨弗朗哥 (Franco) 坐下来,品尝了每一道菜肴,并享用了酒店侍酒师精心挑选的佐餐葡萄酒。这真是一次难忘的体验,值得我们珍藏多年。我们对弗朗哥主厨和格里蒂宫酒店 (Gritti Palace Hotel) 的这份美好体验感激不尽。