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Italian Carnival At Latest Recipe Fresh Ingredients With Innovative Ideas To Usher In New Energy And Vibrant Colors

September 16, 2013 Lifestyle No Comments Email Email

Fresh ingredients are the chefs’ paintbrushes. They paint the bright sun on the tables with the vibrant seasoning and colors from nature. Latest Recipe of Le Meridien Taipei has, since its inception, become the trendsetter in buffet dining and transformed buffet food into a luxurious feast for all five senses with made to order dishes that entice the guests with more delightful experiences with food. Le Meridien introduces “ITALIAN CARNIVAL” from September 6 to September 30 hosted by Italian Chef Riccardo Ghironi to provide a series of innovative Italian dishes that combine fresh ingredients and creativity to bring vitality and lively visual display to the buffet counter.  To be in line with the black and white fashion statement of Le Meridien worldwide, the staff will be dressed in white shirt and black pants, sporting fitted aprons and accessories with Italian elements during the Carnival to give the guests a new and inspiring dining experience. Lunches and dinners are priced at NT1,390 +10% from Monday to Sunday. Latest Recipe offers a selection of Italian drinks starting from NT$99, including beer, sparkling wine, red wine and white wine, adding to the carnival of flavors. For more information, please call (02)6622-5812 or visit


Fresh ingredients are the essence of Italian cuisine. Chef Riccardo Ghironi draws from nature to make the best use of the original flavors from vegetables, seafood and herbs in combination with uncomplicated cooking to preserve the flavors of the food. His interpretation of stylish and simple Italian food brings more excitement and surprises with rich and bright colors on the plate.


As an appetizer, Shrimp and Tomato with Beet Root Salad from the Salad Station is a new creation which roasts fresh beefsteak tomatoes with sugar, olive oil and thyme at 80 degrees and is served with cheese, parsley, thyme and shrimp that have been immersed in the mixture of beetroot juice and orange juice for one night. The tender shrimp and bright red tomatoes complement each other perfectly with the refreshing sweet and sour taste. Pork Cheek with Polenta and Pureed Fruit from the Western Hot Items chooses pork cheek that’s very popular among Taiwanese for its tender meat and marbling. The meat is stewed for 4 to 5 hours in a vegetable soup made from carrots, onions, celery, cucumber and zucchini and has become tender and delicate in texture. The meat is served with sauce reduced from the stew and with traditional polenta from northern Italy for a stronger flavor.  Mediterranean Sea Bass features fish filet roasted with capers, cherry tomatoes, parsley, salt and pepper at 180 degrees Celsius until the skin is crispy. Slightly sour caper can balance the fat from seafood to bring out the tenderness and juiciness of the fish. At the Carving Station, Roasted Beef with Red Wine Sauce is a luxurious reinvention of the most popular oven roasted beef.  The rib-eye steak is treated with olive oil, thyme and rosemary rub for one night and is served with intensely-flavored red wine sauce, topped with high-fiber figs that are both sweet and sour to refresh the taste buds. From the Choice of Pasta section, Cherry Risotto with Tuscan Pecorino Cheese is highly recommended. The chef adds Pecorino Cheese to the signature dish of northern Italy, risotto, topped with cherries in contrast to the rich cheese.  Farfalle with Sausage and Zucchini features the common ingredients in Europe, zucchini and sausage, to cook crispy before frying with farfalle, butter, cheese and olive oil, to enhance the original flavors of the food. At the Pizza Station, Chestnut and Honey Pizza is a new creation by the chef. The pizza is roasted with mozzarella and mascarpone cheese topping before being roasted again with chestnuts. Honey is drizzled on top before serving. The combination offers both sweet and salty flavours.  Pizza Country Style uses slightly spicy chorizo combining mushrooms, onions, pepper, bell pepper, eggplant and pine nuts to bring  freshness to every bite.


Unveiled in Winter 2012, Le Méridien Taipei boasts a renowned All Day Dining Restaurant, globally recognized as Latest Recipe. Located on the first floor of Le Méridien Taipei, Latest Recipe hosts up to 230 guests and offers an a la carte menu as well as a buffet featuring oven-baked pizzas, teppanyaki steaks or hand-made noodles that are all cooked to order. Renowned for its breakfasts, Latest Recipe has partnered with Three-star Michelin Chef Jean-Georges Vongerichten, bringing his creative works to you each morning through seven LM Eye Openers and his Signature Breakfasts. The signature dishes are served a la carte, and two dishes are also available at the buffet station of Latest Recipe.  Along with all Le Méridien locations, free samplings of the LM Eye Openers are available for you to explore the new interpretations of food.

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