ChopChop-18

ChopChop-18

UNÏCO Shanghai presents The Chop Chop Club, a new restaurant and carvery by Paul Pairet. Renowned for his creativity and innovation, Pairet showcases the roots of home cooking here, serving dishes at the time of their absolute best. Meticulously selected ingredients are allowed to shine with a minimum of theatrical frills and fuss. The Chop Chop Club recalls the ambience of a bustling family meal, with warmth in table setting and service.

 

Sunday, “Rosbif” Sundays

“ A table!!! …………20seconds…..  À table, ON MANGE!!! ”

F…!… A table !…On Mange!…
Mother is calling…The signal…D Day …J Jour …T time … M&M’s
The Roast Chicken does not wait

Run PP…Run!
Staircase unfolding by four, corner-bouncing wall … Fosbury crossed scissors style Chair landing… I am ready!
The Roast Chicken does not wait
… “And the water?”
F…!…the water!
Run back to the kitchen…Jug … faucet … water in…Re-Fosbury…Miss the chair…again…mission accomplished!
The Roast Chicken does not wait

Sunday was a Holy Day….

A day for Lunch, starting by Hors d’Oeuvre: Egg mayonnaise, Catalan charred capsicum with Anchovies… and unfolding downhill on Salad, cheese & dessert …Apple pie, “ile flottante”…

A family affair in the dining room with tablecloth and stemware as an upgrade of the weekly kitchen fare, a day eevolving around the “piece de resistance” / the Main: Roast chicken “a la broche”…charred Lamb shoulder “en cocotte”…Braised Snapper

“Rosbif – Day” (Roast Beef) as French says. A Holy Day.

“It is because “the roast chicken does not wait”, that I decided to create a restaurant where the chicken would command – a restaurant where dishes would be served at the “peak of the dish”.

Like at home.

UNÏCO Shanghai为您呈现The Chop Chop Club,是一家由Paul Pairet主理、以烧烤为特色的新餐厅。 素来锐意创新、独辟蹊径的Pairet,藉此寻根家常烹饪的真谛,让美食在它们最鲜美的时刻与食客 邂逅。食材精挑细选,烹制返璞归真,美味浑若天成。餐桌布置与侍者服务温馨周到,The Chop Chop Club重现家庭欢聚时的熙熙攘攘与欢声笑语。

星期天,星期天的烤牛肉大餐

“吃饭了!!!20秒!!!上桌了!吃饭 了!!!”
糟糕!上桌了!吃饭了! 妈妈在催了!信号来了…开始行动… M&M’s 烤鸡是不等人的!
跑呀!PP,快跑! 大跨一步越四阶,快到墙角急速转……背 越起,跳交叉,剪刀腿,坐上椅……坐好 了,等开饭! 烤鸡是不等人的! “水呢?” 糟了!还有水! 跑回厨房……拿起水壶……打开龙头…… 接壶水……再来一次背越式……跳过头 了 …再试一次……任务完成! 烤鸡是不等人的!

星期天是神圣的一天 好好一起享用午餐的一天,从前菜拼盘开始:水煮蛋与蛋黄酱,加泰罗尼亚烤甜椒银鱼,随后美 味纷至沓来,沙拉,奶酪和甜品……苹果派,“漂浮之岛(ile flottante)”等等。
将家庭聚餐搬到餐厅,精美的桌布、精致的餐具,每周一次,升级厨房美味。一整天围绕着“得 意之作”主菜打转:“炙烤铁叉”烤鸡、碳烤羊肩肉“炖锅”、鲜烧鲷鱼…… 正如法国人所说“Rosbif – Day”(烤牛肉日),这是神圣的一天。

“正因为烤鸡不能等,所以我决定开一家“由鸡来主导”的餐厅——每一道菜都在“最佳时刻” 上餐,就像在家一样。”

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