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開幕有40年歷史的台北亞都麗緻大飯店「巴黎廳1930」，在前年底與日籍名廚高山英紀Hideki Takayama聯名，推出新品牌「Paris 1930 de Hideki Takayama」。
餐廳重新裝潢並引進日本名家餐具，以淡雅溫暖的木質色調為主，再以精緻的器皿呈現菜色的自然風格，料理採用台灣在地食材與茶品，融合日本美學所呈現的法式料理。
個人很喜歡這種裝潢優雅且服務好的餐廳，不管在服務細節與餐具的細膩度都很到位，另外這裡酒水的品項也相當齊全，之前在巴黎米其林三星「Ledoyen」喝到讓人念念不忘的酒這裡也有。
台灣現在正統的法式餐廳幾乎都已經轉型或倒閉，正統的法式Fine Dining應該只剩下「Paris 1930 de Hideki Takayama」與「L'ATELIER de Joël Robuchon」兩間。
如果想在台北試試正統法餐，個人覺得「Paris 1930 de Hideki Takayama」是很好的選擇，侯布雄個人還是偏好東京米其林三星「Châteaux Restaurant Joël Robuchon」的分店。
【#電影譯名俾你話事-第一波🎬】
💥一套電影嘅成敗，取決於譯名嘅戲魂💥
嗱！大家成日都笑啲電影中文譯名改得好好笑，而家 Chloe So蘇皓兒 俾個機會你創作電！影！譯！名！～為咗令各位翻譯得投入啲，Chloe罕有地啟動「蘇皓兒翻譯魔芋」去演繹呢個法國史詩式浪漫愛情童話故事俾大家聽，務求要令各翻譯年糕師進入故事嘅靈魂！
被揀選嘅電影中文譯名真係會大大隻字出現喺電影海報上面，勝出嘅翻譯年糕師仲會得到維港全海景Fine Dining餐廳 Palco Ristorante 餐飲劵(價值$2,000)再加電影換票證，等你可以喺現場幻想同Chloe撐枱腳！🤤
翻譯一個有魂嘅譯名，資料搜集要極度嚴格。所以，非常重要嘅「故事大綱」一定唔少得啦！
🎥電影戲名：《Une Sirène à Paris》(A Mermaid in Paris)
🎞故事大綱：
這奇幻電影講述飽受情傷的巴黎小酒吧歌手Gaspard與女友分手後，發誓從此不再墜入愛河。一天晚上，他回家途中，在塞納河河岸發現了受傷的Lula。Gaspard把美人魚回家治療，古靈精怪而美麗的Lula溶化對愛情鐵了心的Gaspard。可是，傳說中每個愛上美人魚的男人都難免一死，Lula與Gaspard眾水不能淹沒的愛情能否逃過傳說中的詛咒呢？
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🎁【電影譯名俾你話事】-活動獎品🎁
🏆大獎(一名)：Fine Dining餐廳 Palco Ristorante 餐飲劵(價值$2,000)以及《自由戰曲》(Free State of Jones)電影換票證2張
🎖安慰獎(三名)：《自由戰曲》(Free State Of Jones)電影換票證2張
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🛎參加方法🛎
1/ 讚好此貼同追蹤太陽娛樂文化Facebook及Instagram 。
2/ 留言分享你創作嘅電影中文譯名，然後tag三位朋友。
3/ 活動將於2020年9月6日晚上11:59截止，太陽娛樂文化會選出最好嘅電影譯名。
4/ 被揀選嘅電影譯名及得獎者名單將於2020年9月9日在太陽娛樂文化Facebook同Instagram公布，並INBOX個別得獎者通知有關拎獎安排。
5/ 是次活動只限香港居民參加。
6/ 如有任何爭議，太陽娛樂文化有限公司將保留最終決定權。
#電影譯名俾你話事 #AMermaidInParis #ChloeSo #蘇皓兒
#換票證 #送飛 #送大禮 #PalcoRistorante
#電影 #太陽娛樂文化 #ScreenMediaHK
= = = = = = = = = = = = = = = = = = = = = = = = =⠀
去到邊🌞太陽🌞都照住你⠀
☀️ Instagram | www.instagram.com/suneg_official⠀
☀️ YouTube | www.youtube.com/suneghk
Good morning~! Will be sorely missing this Truffles Croque Madame, with Aged Comte & Seasonal Black Truffle, Egg Yolk & Sauce Périgueux. Along with many other items.. To recap My 1st Experience of 『Belon HK』, it started off as something like this sequence:
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•I Went to Bones in Paris, run by Chef James Henry. Back in the early to mid 2010's, Paris started seeing quite a few cosier, more natural Wine & Dine concepts popping up, related to the Neo-Parisian movement which often involved French and also Spanish, British or Australian chefs alike. Spawned by the casual fine dining preferences provided by Le Chateaubriand, Au Passage, Septime & Bones, etc
•Naturally after Bones Paris, I was interested to follow up on James Henry suddenly arriving to HK with Daniel Calvert to help open Belon, although there was an interview which already provided early clues that James won't be at Belon for long as he was also committed to a project just outside of Paris.
•At the beginning the Roast Chicken was already at Belon in 2016, almost same Stuffing & recipe, albeit it was only $538 & the Chicken taste gradually improved! It also carried its take on a Sea Urchin on Sweet Potato Waffle & Smoked Bacon Creme fraiche 🤔, the period when everyone tried to do a Sea Urchin with melted Lardo on Bruschetta NYC Marea style even in HK, or Sea Urchin on Brioche like the liquid toast at Saison. Back then the Hokkaido Scallop with Seaweed butter didn't come as a Ravioli yet, the Mille-Feuille tasted like it came from La Vache or Bueno Aires Polo Club. And I never paid for the most expensive stuffed Chicken Wing Farci as it costed tripled 富哥's at 名人坊 Celebrity Cuisine & which came with Bird's nest 😁.
•Fast Forward to the subsequent years that Daniel Calvert gradually turned Belon into more Fine Dining Bistro experience. More sophisticated Dishes were created, some recipes majorly tweaked. And there were a few more Japanese ingredients incorporated and made into French-esque dishes, perhaps a precursor indication of Daniel's eventual adventure to Tokyo in the future. And in the meanwhile, earning his well deserved Michelin 🌟 & garnering his own loyal Fan base from not just HK but Asia
ร้านที่ผมจะพาทุกคนมากินในวันนี้คือร้าน Blue by Alain Ducasse ซึ่งเชฟ Alain Ducasse เขามีฉายาว่าเชฟนักล่าดาว หรือก็คือเชฟที่เปิดร้านอาหารเพื่อเก็บสะสมดาวมิชลินนั่นเอง! ซึ่งร้าน Blue แห่งนี้ก็เป็นร้านที่ได้ดาวมิชลินเป็นดวงที่ 21 ของเชฟ Alain Ducasse
ร้าน Blue เป็นร้านอาหาร Fine Dining ฝรั่งเศส ตั้งอยูที่ ICONSIAM ซึ่งการตกแต่งของร้านนี้สวยมากๆ และสไตล์อาหารของที่นี่ก็ไม่ธรรมดา ทั้งหน้าตาและรสชาติ จะเด็ดขนาดไหน ไปชิมกัน!
- ร้าน Blue by Alain Ducasse : https://www.blue-alainducasse.com/
00:00 Intro
01:46 การตกแต่งภายในร้าน
02:49 รายละเอียดคอร์สอาหาร
03:41 เชฟ Alain Ducasse
05:18 การจัดจานแบบ Art de La Table
05:55 Amuse-bouche (อาหารว่าง)
07:20 Sourdough
07:47 Blue crab, tomato water gelée, gold caviar (ปูม้า)
09:40 Pan-seared duck foie gras, beets and tamarind (ฟัวกราส์)
11:07 'Upside down' aged Comté cheese soufflé (ซูเฟล่)
12:05 Steamed line-caught sea bass with seaweed, turnips (ปลา)
13:45 Wagyu beef, chicory in the fireplace (เนื้อวากิว)
15:42 Passion fruit, mint and lavender, almond foaming (ซอร์เบต์เสาวรส)
16:29 Chocolate from our Manufacture in Paris, cocoa nib ice cream (ช็อกโกแลต)
17:37 สรุป
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食肆餐牌上無英文 即係地道人食囉 (D100 為食麻甩騷)
食肆餐牌上無英文
即係地道人食囉
(D100 為食麻甩騷)
相關香港新聞:
Tập 2 của series MUKBANG FINE DINING, mình nhất định phải giới thiệu đến các bạn nhà hàng A.T của Chef Atsushi Tanaka - người được mệnh danh là Picasso của nền ẩm thực - làm đồ ăn vừa đẹp, ăn lại vừa ngon.
Đây là lần thứ 2 quay lại rồi nhưng vẫn cứ ưng như lần đầu, nên hi vọng sau Vlog này, các bạn cũng sẽ có lần đầu thích mê như mình.
Địa chỉ:
Restaurant A.T
4bis Rue du Cardinal Lemoine, 75005 Paris, France
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