As a locally-based Living and Arts magazine, Macau CLOSER is committed to promoting the arts in city, and creating opportunities for exchange and collaboration between the government, local businesses and local artists. CLOSER Dining events are designed to gather such people in an exclusive yet relaxed atmosphere for sumptuous cuisine and creative discussions.
“In a region where business and arts live side by side, we have put together a networking event where both entrepreneurs and artists/curators, investors and creative minds, can get to know each other, share ideas and generate new opportunities,” explains Helder Beja, Editor-in-Chief of Macau CLOSER magazine.
On this occassion, CLOSER Dining was held at Privé Restaurant at Sofitel Macau at Ponte 16, the upscale boutique French restaurant, where Chef Jean-François Nulli takes a very personal approach to French fine dining.
Michael Schumacher, Hotel Manager of Sofitel Macau at Ponte 16, explains why they were pleased to be cooperating with Macau CLOSER in this event.
“Sofitel is a very art oriented brand. We transport French lifestyle, French culture and French cuisine, but it’s not just like you place a piece of France somewhere. There is always an exchange in communication with the local community, and it is important for us as a hotel to support the local community and local artists.”
“My first thought on this event was that it’s a very interesting mix of people and a very nice set up. It is important that you mix the guests well, and I think the concept is a very good and interesting one,” Mr. Schumacher adds.
Captain Vicente Serafim, CEO of Macau Jet also appreciates the concept.
“It’s an excellent idea. Here we can talk informally about everything as there is no format,” he comments.
Local artist Konstantin Bessmertny, one of the most distinguished artists in Aisa today, believes that dining together can build a communication bridge between people from different backgrounds.
“We are all from different fields, but we speak the same language and we understand each other, so it is beneficial for everyone,” he notes.
“If you want to improve society, you have to focus on the three major basics: education, health care and culture. You can’t take one out, and culture is the most important,” the artist adds. “Macau has its financial success; the next step is what to do with it.”
Helder Beja adds: “This is the second time we have hosted CLOSER Dining and it’s good to see people’s acceptance and enthusiasm to join us and participate. As a long term partner, Sofitel Macau is a great place to bring an initiative like this. We already have other excellent venues interested in hosting CLOSER Dining in the near future and we’re sure we’ll never lack interesting and relevant people to invite.”
Other distinguished guests at the dinner included Phyllis Sio, Brand Director of Sofitel Greater China; Gil Santos, Director of Food and Beverage of Sofitel Macau; Zhong Yi Seabra de Mascaranhas, member of the Administration Board of Macao Foundation and its Senior Technician Yan Zhuo; Prof. Aliana Leong, Vice Rector of City University of Macau; José Diniz, Channel Manager of Summer Gate Fine Wines & Spirits; Christine Hong, founder and director of Yunyi Arts and Cultural Communications Association; Lúcia Lemos, director of Creative Macau and Clement Cheng, owner of Signum Living Store, and Ricardo Pinto, Publisher of Macau CLOSER.
– Chef Jean-FranÁois Nulliís CLOSER Feast –
With over 15 years of experience and having worked in multiple Michelin Starred restaurants, Chef Jean-François Nulli brought to CLOSER Dining his southern French passion for amazing seasonal ingredients.
The first course was Seabass Carpaccio with citrus dressing, chili and orange sorbet and fresh dill – a very fresh dish that translates the summer on the plate, combining fresh, zesty and spicy flavors and cooled down with a homemade sherbet.
This was followed by Pan Fried Duck Liver with berries, balancing the acidity and sweetness of the berries with the earthy flavours of the mushrooms.
Next, guests enjoyed Chef’s Lamb Duo, a southern French take on delicious pan fried lamb, with the deep, rich flavours from the rack and the tenderness of the loin.
The last dish was French Brie with Truffles, a glorious French cheese, enhanced and “perfumed” by French summer truffles, paired perfectly with a Bordeaux wine selection.
