L'Atelier de Joël Robucho
東京都港区六本木6-10-1
六本木ヒルズヒルサイド2階
有「世紀名廚」之譽的法國廚神羅比雄 Joel Robuchon 周一(8月6日)在瑞士寓所辭世,享年73歲。他開創簡約、健康法國菜,亦為精緻美食帶來革命。他旗下逾20間餐廳遍見歐、美、亞三大洲,包括香港、台北,高峰期曾於同一年度獲總達32枚米芝蓮星星,創下紀錄。
Bread basket |
baked chicken with the seasonal vegetables |
Sauteed squid stuffed with chorizo and red bell pepper served with spinach fondue |
他50歲曾退休,但不出幾年便復出,開設比三星食肆較經濟實惠的 L'Atelier 餐廳,並仿效日本壽司店打通廚房,讓食客可圍繞「U」形吧枱品膳兼直接看到廚師活動,擬藉此讓食客加強與廚師互動,將焦點放回食品上。
Spicy roasted lamb with ras el hanout, accompanied with gratinated cannelloni, and bamboo shoot |
Roasted Wagyu Beef chuck shoulder accompanied with mashed potatoes |
White asparagus light mousse and snow crab with crustacean reduction and oil |
Citrus fruits-flavoured cocoa on a chocolate ganache toped with a passionfruit ”espuma” |
Strawberry panna cotta with a condensed milk sherbet and a froth of pistachio |
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