7 Courses * 6 Maestros * 5 Stars * 1 Night Only @ Hilton Beijing Wangfujing

The Hilton Beijing Wangfujing is, for the second year, to tantalise gourmands in the vibrant city with a very special evening on 10 May 2010 it has labelled “7 Courses * 6 Maestros * 5 Stars * 1 Night Only”.

Six world-renowned chefs will gather together to create a dining experience for that one exclusive night. Each guest chef, together with Hilton Beijing Wangfujing’s very own Executive Chef Yu Xiang Gu, will inventively create a single and unique mouthwatering ‘masterpiece’ for a seven-course epicurean adventure.

General Manager Nils-Arne Schroeder said, “We want to bring in Michelin-starred chefs and celebrity chefs to introduce different flavours, tastes and cooking styles to Beijing’s epicureans. Different culinary styles and flavours have always fascinated me and I want to share this rare opportunity with our discerning guests. We are proud to gather these master chefs to create a gourmet evening no one else has ever experienced.”

The star-studded line-up of chefs who are coming to China’s capital for the first time to give gourmands a great food sensation experience is definitely one for the books:

Michel Roth, the Executive Chef of legendary Ritz Paris and of the L'Espadon restaurant has just been awarded a second star in the 2009 Michelin Guide. The award recognises the hard work and creativity and constant pursuit of excellence of Michel and his team. Chef Michel is reinventing palace cuisine, taking it to a degree of refinement that enchants and challenges the senses. With this second star, L’Espadon has now joined the tiny constellation of Parisian gourmet restaurants deemed worthy of two Michelin stars. Chef Michel's cuisine is deeply rooted in the soil where authentic savours find their full expressions in creations like his roast rib of milk-fed veal in a hay-infused stock. Enhanced by flawless technique and uncompromising standards, his cuisine is innovative, offering a contemporary approach to the establishment's great classics: the Hereford beef fillet Rossini is accompanied by cappuccino-style mashed ratte potatoes, from which rise the mingled aromas of truffle and cocoa.

Michael Hoffman’s one-star Michelin restaurant Margaux in Berlin, Germany has been a success for almost 10 years. Chef Michael creates Avantgarde Classique - breathtaking concoctions of classic French cuisine infused with avant-garde touches. Based on the truest French classical techniques, Avantgarde Classic brings Chef Michael’s prodigious powers of creation to combine new flavours in complex new ways. His Voyage de Cuisine or the Voyage De Legumes is reputed as one of the best vegetarian menus in Germany. Technically the cooking is classic French but the intelligent use of herbs and vegetables makes this cuisine quite special.

Karlheinz Hauser has earned numerous accolades throughout his career. Among them are medals from Gault Millau, one of the most influential French restaurant guides, and from German fine-dining authorities Feinschmecker Guide and Aral Schlemmeratlas. He was awarded a coveted Michelin star in November 2001, the first ever for restaurant Lorenz Adlon in Berlin’s internationally renowned Hotel Adlon Kempinski where he served as Executive Chef and Director of Food & Beverage. Chef Karlheinz is the chef-proprietor of the acclaimed Seven Seas restaurant of Hotel Sullberg, located in the Blankenese section of Hamburg, Germany.

Eric Hara is the Executive Chef of the Oak Room, the legendary restaurant in The Plaza Hotel which is one of New York’s most treasured and iconic destinations. The newly restored restaurant, which still envisions the scions of old New York society dining there, has fast- forwarded into the present with Chef Eric’s elegant, contemporary American cuisine. Chef Eric has reimagined classic American cuisine for a contemporary palate. While his seasonal menu is innovative and playful, each dish is a showcase for the true flavours of top quality ingredients and the chef’s undoubted skill. In 2007, Chef Eric was named a “Rising Star Chef” for New York City, USA by Starchefs.com for his continued innovation in the culinary world.

Andrea Tranchero is the Executive Chef of the highly-celebrated Ristorante Armani, in Ginza, Tokyo, Japan. Chef Andrea’s gastronomic philosophy is to offer guests a classic Italian cuisine in which the flavours of the ingredients are given the pride of place. The outcome is a cuisine that is remarkably natural, yet luxurious and created with passion. His signature dessert Torta Caprese with Babà and Limoncello ice-cream was featured in the recent worldwide tour of La Vita è Dolce. Chef Andrea is a master student of two-star Michelin chef Claudio Sadler and three-star Michelin chef Annie Feolde having worked at Ristorante Sadler and L’Estasi in Tokyo as Executive Chef and Ristorante L’Enoteca in Paris as Chef de Cuisine.

Claire Heitzler won the Tasting Prize of the Meilleur Apprenti de France competition in 1999 and was awarded the silver medal for dessert à l’assiette competition in Dubai in 2008. She took her first steps in 1996 at Thierry Mulhaupt pastry shop in Strasbourg before joining famous Michelin-starred French restaurants such as the Maison Troisgros (3-star Michelin), Georges Blanc restaurant (2-star Michelin) and L’Amphitryon (2-star Michelin). Chef Claire has recently been appointed as Pastry Chef at Ritz Paris.

 The “7 Courses * 6 Maestros * 5 Stars * 1 Night Only” will take place on 10 May 2010 at 18:30 in the Lantern Ballroom of the Hilton Beijing Wangfujing. Tickets cost RMB 1,900 + 15% per person. Only a limited number of seats are available so reservations are a must.

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