今年夏天食达文化和上海餐酒馆Cellar to Table展开合作，期待为食客们带来好酒佳肴满溢的美味体验。
This summer, Allstar start the cooperation with Cellar to Table, a Bistronomy in Shanghai. Together we are looking forward to offering patrons unique memories and experiences with well-made wines and cuisine.
Cellar To Table概念
The Concept of Cellar To Table
Cellar To Table由沪上知名的外滩22号黑珍珠一钻餐厅NAPA西餐厅原班人马倾情打造。主理人Philippe Huser为拥有丰富葡萄酒知识的瑞士餐饮业管理翘楚；与烹饪技巧纯熟精致的智利主厨Francisco Javier Araya再现黄金拍档组合，结合轻松休闲的葡萄酒品鉴与用餐文化概念，以别样的“bistronomy餐酒馆” 形式，带来写意的美酒佳肴体验，创造温馨记忆的欢聚时光。
Cellar To Table is a wine experience program newly launched by the same team behind the long-standing Shanghai’s Bund 22, Black Pearl 1 diamond restaurant NAPA Wine Bar & Kitchen. Capitalizing on a deep understanding of wine and management of its proprietor, Philippe Huser, who has been working in food & beverage for a long time, and innovative fine dishes crafted by Chilean chef Francisco Javier Araya, the program now brings to the market a ‘Bistronomy’ concept that strives to convey the culture of casual wining & dining by bringing people together and creating unique memories and experiences.
左一：Fernanda Guerrero 甜品师；中间：Francisco Javier Araya 主厨；右一：Sylvia Su 大堂经理
Dining environment and wine storage
Cellar To Table坐落于繁华的东湖路上一栋美丽的双层别墅一层，拥有洒满阳光的露台、大型室外花园、步入式酒窖以及一个可容纳10人的独立包间供食客选择用餐品酒。
Located in the buzzing Donghu Road, Cellar To Table is on the ground floor of a beautiful 2 floors villa, enjoying a sun-deck and large outdoor garden. The location also includes a walk-in wine cellar as well as a 10 guests private dining room.
餐酒馆坐拥上海酒藏最丰富的酒窖之一，共有450种来自最佳原产地及精选顶级酒庄的佳酿。餐厅提供丰富多样的酒单，客人可有多种佐餐酒选择，客人也将有机会与我们的服务人员一起参观酒窖并直接从酒窖中选择喜爱的酒品。从高端线到大众化选择，Cellar To Table甄选直接来自酒窖的葡萄酒系列并将它们的最佳风味完整呈现于餐桌。无论是葡萄酒专家还是新晋葡萄酒爱好者，都能在这里找到适合自己的选择。餐厅供应约400款进口葡萄酒，价格从人民币300元到高端品类不等。杯卖葡萄酒品种会不断上新，让客人每次来访都有不同体验。所有葡萄酒皆选用Riedel酒器盛装。
The restaurant has one of the richest wine cellars in Shanghai, with a selection around 450 wines from some of the world’s best domains and chateaux. The restaurant offers a rich and varied wine list, guests can choose from a variety of wines to accompany the meal, guests will also have the opportunity to visit the wine cellar with our service staff and choose their favorite wine directly from the cellar. From the high-end line to the mass selection, Cellar To Table selects wines directly from the cellar and brings their best flavors to the table. Whether it is a wine expert or a new wine enthusiast, you can find a suitable choice here. Selection of our own imported wines of around 400 labels ranging from RMB 300 to high-end wines. By the glass wines will constantly change to offer guests possibility to taste different wines on every visit. All wines will be served in exclusive Riedel stemware.
油封鸭腿 Le Voyage Duck Confit
Cellar To Table的菜单可说是主厨Francisco Javier Araya过往独特厨艺背景的集合展现，在地中海地区风味的基础上融合各地吸收到的料理技巧，严选优质食材，创造出适合搭配葡萄酒的菜色，让食客在轻松自在环境中，享受fine dining餐厅等级的菜肴。包括自制天然发酵面包，沙丁鱼、鹅肝、醉鸽、栉瓜花各种小吃，可分享的菜式如铸铁锅炖饭、炭烤真鲷、炭烤路易烤鸡和主菜日本鲭鱼、炖牛脸颊，以及甜点师Fernanda Guerrero精心设计的巧克力塔、芭芭朗姆蛋糕和桑格利亚等甜品，温暖舒心且细节俱足。
铸铁锅炖饭 Rice in Cocotte
栉瓜花 Squash Blossom
About Philippe Huser
主理人Philippe Huser和Karen Ma
Cellar To Table主理人Philippe Huser在奢华酒店业餐饮管理有着广泛的工作经验，曾供职包括曼谷半岛酒店和澳门文华东方酒店在内多家奢华酒店。2004年，Philippe就职香菲缤咖啡中国区运营总监。2006年年底，Philippe开始筹划一家葡萄酒主题的高端西餐厅，并于2007年底实现梦想，开出中国第一家拥有自身酒窖的NAPA西餐厅，营运十多年至2020年3月，因餐厅地址建筑的安全原因暂停营业。危机孕育着创新的无限可能，酝酿一年，Philippe和团队将带着全新餐酒项目回归，为沪上带来物超所值的葡萄酒和美食体验。
Philippe Huser, the owner of Cellar To Table, has been working in Food & Beverage Management positions in Switzerland, Hawaii, Bangkok and Macau for luxury hotel groups such as The Peninsula and Mandarin Oriental. In 2004, Philippe came to Shanghai as Operations Manager for the US-based coffee shop chain The Coffee Bean & Tea Leaf. Philippe started to work on a wine bar/restaurant concept in 2006 and finally opened China’s first fine wine and food restaurant, NAPA at the end of 2007. It has been operating for more than10 years until March 2020. The restaurant was closed for building safety reasons. The crisis breeds infinite possibilities of innovation. After one year of conception, Philippe and his team bring back a brand new ‘bistronomy’ food and wine experience to give guests the best wine choices at the best prices in Shanghai.
关于主厨Francisco Javier Araya
About Chef Francisco Javier Araya
Cellar To Table主厨Francisco Javier Araya生于智利厨师世家，足迹遍布全球，曾在多国学习游历。他的烹饪风格深受西班牙、日本、中国和他的家乡智利熏陶。从智利的烹饪学校毕业后，Francisco曾在圣地亚哥的Alma工作，之后至西班牙世界前十Mugaritz接受培训。2008年，在Ferran Adrià的指导下，他在全球最佳餐厅El Bulli度过一年，奠定其先锋派烹饪法的基石。2012年，他和两位El Bulli的同事，在东京开设了81餐厅，将日本时令食材和拉丁美洲菜系风格完美融合，仅仅只有8个席位的餐厅迅速迎来了热烈好评，备受追捧，并于2013年荣获米其林一星。2015年，Francisco成为上海NAPA西餐厅的行政主厨，将他纯熟精致的烹饪理念带到了冉冉上升的美食之都上海。后随主理人Philippe Huser重整旗鼓，基于自身扎实烹饪功底，以无框架的料理哲学融合地中海风味，为Cellar To Table的崭新问世奠定基调。
Francisco’s cuisine is influenced by his training and experience in Spain, Japan, China and his native Chile. After graduating from culinary school in Chile, Francisco worked at Alma in Santiago, and then went to Mugaritz, Spain’s top 10 in the world, for training. In 2008, he spent a season at the legendary el Bulli under the direction of Ferran Adrià. Francisco’s foundation for avant-garde cuisine was developed here. In 2012, he joined two fellow el Bulli alumni to open 81 Restaurant in Tokyo where seasonal Japanese ingredients are integrated into Latin American cuisine. Opening to rave reviews with only 8 seats, 81 quickly became a dining destination in the world’s food capital and awarded its first Michelin star in 2013. In 2015 Francisco become Executive Chef of the renowned NAPA, bringing his exciting and exquisite style to the uprising food capital of Shanghai. Later, Francisco regrouped with Philippe Huser, the owner of Cellar To Table. Through integrating Mediterranean flavours with solid cooking skills and a ‘borderless’ food philosophy, he underpins the advent of Cellar To Table and a transformed food and wine experience.
Cellar to Table
Room 1A, 1st Floor, No. 20 Donghu Road, XuhuiDistrict, Shanghai
营业时间 Opening Time
周一至周日 Mon. to Sun.
18:00 – 01:00
预订电话 Reservation TEL
公关副总监 Lucy Lee,
公关专员 Ashley Yu,
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