14 October 2021 (Suzhou, China) — Recently, Niccolo Suzhou successfully held the second Niccolo Lecture of 2021, with the theme of " A Sense of CaviArt ", tasting and sharing “CaviArt”, in the conservatory. A caviar connoisseur Ms. Chu Lili, wine connoisseur Mr. Gong Zhenhao, media friends and hotel guests were invited to the event to taste the hotel’s selection of caviar with champagne and wine. A violinist, Ms. Fu Ziyu, was also invited to bring an audio-visual feast for guests.
Caviar, as the "soft gold on the tongue," was never just a food. From being a status symbol of European nobility to one of the world's top dishes, caviar has become a fashionable life attitude and gradually evolved into a popular social carrier. Amongst many top ingredients, people with the same taste can identify each other and share this beautiful delicacy.
At the event, Ms. Chu Lili shared with guests and the media the different tasting methods of caviar, the inheritance and innovation of modern tasting methods, and the updating of utensils. When tasting caviar, it is not only necessary to match the best wine and utensils, but also to practice the European aristocratic style of tasting etiquette, elegance and nobility. This is the original intention and mission of Caviar’s luxury sensory. Ms. Chu Lili is deeply involved in caviar culture. With her background in France and Europe, she has conducted in-depth research on caviar, a Western food ingredient, which is recognised by various international luxury brands.
The event selected three caviar, namely Baeri caviar, Amur caviar and Imperial caviar, to be paired with Champagne Perrier-Jouet NV, Joachim Flick Classic Riesling and Sliding Hill Marlborough Sauvignon Blanc. Wine and Spirits Education Fund WSET Advanced Certification & WSET Official Lecturer, Mr. Gong Zhenhao, together with Ms. Chu Lili, opened this new caviar and wine tasting cultural experience.
Nearly 40 guests from various industries were invited to actively interact with food and wine connoisseurs, expressing their views on the caviar food culture extended by different industries. The invited guests also praised the hotel's design, fashionable layout and art themed style and special drinks provided for the event.
The new General Manager of Niccolo Suzhou, Mr. Robert Cousins, also welcomed the guests. He said, "It is an honour to join Niccolo Suzhou and participate in the Niccolo Lectures. We invited foodies, adventurers, entrepreneurs, artists and celebrities from all walks of life to share their unique experiences, and hope that this event will give you more inspiration about travel, food and art."
For further information, please call +86 512 6068 8888 or visit niccolohotels.cn or follow “Niccolo_Suzhou” on Wechat.
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Niccolo Suzhou features 232 spacious, chic and elegant guestrooms including 20 suites. Sky-high dining destinations include Niccolo Kitchen, The Tea Lounge and BAR 115. The event spaces on level 116 are perfect venues for various occasions, whilst the ultimate sanctuary of well-being and fitness on level 117 delivers an exquisite experience for the senses. For more information, visit niccolohotels.com.
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