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LIVING LA DOLCE VITA

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Relaxing with a mocktail at Wynn Macau’s Ristorante il Teatro, I put my smartphone away and take a glance at the spectacular sight in front of me. Under the pale moonlight, a colorful fountain moves to the sound of Frank Sinatra. From lyrical sweeps to the robust precision of vertical jets, water elements arise from the basin to capture both the subtlety and grandeur of the music they accompany. I have the best seat in the restaurant, the most extraordinary view of Wynn Macau’s performance lake.
“Teatro” is the Italian word for theater. The venue is set up to mix dining with entertainment. The place where the restaurant is set up inside the property makes it look like we are sitting in box seats at an opera house, overlooking the performance lake. We can also watch the chefs working on their dishes. As a regular at Il Teatro, I especially appreciate Anthony’s simple dishes, but today I am here to try something else, Executive Pastry Chef Yoann Mathy’s creations.
Since September of last year, Chef Yoann has been creating new dessert menus, recipes and menu concepts for all of the resort’s restaurants and banqueting events. A relentless perfectionist with a sunny, outgoing personality, Chef Yoann is a great individual to hang out with, and this positive vibe clearly influences the colorful and tasteful works of art that come out of the kitchen.
After finishing a light appetizer and main course, we are finally ready for the desserts. First up is the pistachio strawberry and vanilla pannacotta ‘il Teatro’, with ‘Lunigiana’ honey financier. Placed in an adorable pot, the fluffy, creamy pannacotta is sandwiched between a layer of strawberry jelly at the bottom and a layer of pistachio cream on top. Representing the color of the Italian flag, the trio all together is a match made in heaven.
“How do you come up with such beautiful design concepts for the desserts?” I ask Chef Yoann.
“The superb quality of each item is crafted with love and passion. It comes from the heart,” he says.
I cannot help but to be moved by such an answer to my question. In addition to being extremely dedicated to his work, Chef Yoann also loves to surprise diners with cute small details. The ‘Limoncello di Sorrento’ soufflé with raspberry and almond praline ice-cream is adorned with tiny pink flowers with yellow sticks that reminds one of children’s toys. The vibrant colors, together with the fragrance of the limoncello and the soft, silky almond delight inside the glass, look like something that a cartoon character would enjoy in an imaginary world, tantalizing all of our senses.
If that soufflé is not extraordinary enough to blow your mind away, you can order the golden delicious apple tart ‘pizza’ and vanilla ice-cream. The thin-crust pizza dough is covered with slices of apple and marmalade. A hint of acidity oozes out slowly on the palate, and then the sweetness of the apple kicks in. Not at all starchy, the warm dough acts as a base for the aroma of the apple to seduce my entire being. It’s a sweet life, and I am enjoying every second of it. 

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