tag:blogger.com,1999:blog-76731907252432350132024-03-13T09:14:13.029-07:00Lisa Love Eat A blog not just about amazing food , but also about the things I love Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.comBlogger169125tag:blogger.com,1999:blog-7673190725243235013.post-15865215851995251662016-06-14T14:59:00.000-07:002016-06-14T21:33:43.280-07:00【舊金山】米其林一星 Wako 和香おまかせコース<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>2016年舊金山米其林的名單上新晉了三家日本餐廳, 其中一家就是位於列治文區小唐人街Clement上的年輕日式料理" <span style="color: orange;">和香おまかせコース</span>"<span style="color: black;">, </span>於是便約了朋友前往探食.</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><b>舊金山的夜晚總是寒冷的,我們在街邊停好了車,步行去餐廳的路上不由得伸手將圍巾再度裹緊了些 ,Clement</b><b>街</b><b>沿路上的商店都已經關門了,街燈暗淡,走近了才看到Wako的黑底白字英文招牌,再細看,門口的木牌上正是日文招牌“和香”。 兩邊的窗戶的木簾子拉了一半,可以窺探到餐廳內的風景.</b></span></span><br />
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<span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>輕推開門,笑容可掬的年輕侍者迎上前來,和傳統的日式料理不同,她並沒有拉開嗓門大呼歡迎語,而是弓著背輕聲輕語的問候和確認我們的訂位之後,就帶領我們到了靠窗的位子. 落座後發現,面對我們的,正是全木制可以容納10位客人的的壽司吧臺, </b></span><span style="font-family: "trebuchet ms" , sans-serif;"><b>整個餐廳除了原木色就是白色,簡約時髦。</b></span></span><br />
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<a href="http://2.bp.blogspot.com/-Zk8vc3r3qtg/VnZUiqU4u7I/AAAAAAAAI_E/WGtNM0nh2RY/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="360" src="https://2.bp.blogspot.com/-Zk8vc3r3qtg/VnZUiqU4u7I/AAAAAAAAI_E/WGtNM0nh2RY/s640/3.jpg" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>落座後我們即點了一壺清酒暖身,盛酒的酒器非常特別,也相當保暖,喝到最後一滴酒還是燙的,店家的貼心從微小的細節上就表現得很突出了.</b></span><br />
<strong><span style="font-family: "verdana"; font-size: large;"><br /></span></strong><span style="font-family: "verdana" , sans-serif; font-size: large;"><b>餐單的設計簡潔優雅,乳白色的厚宣紙上幹凈的貼著餐廳的名字。</b></span><br />
<span style="font-size: medium;"><br /></span><span style="font-size: medium;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><b>餐廳有兩種套餐可以選擇,分別是廚師精選的七道omakase晚餐,要價美金82元,</b></span><span style="font-family: "verdana" , sans-serif;"><b><span style="font-family: "verdana" , sans-serif;"><b>由廚師根據當日新鮮的食材來決定 </b></span>其中包括了<span style="color: magenta;"><span style="font-size: x-small;"><span style="font-size: large;">前菜,生魚片</span>,</span></span></b></span><span style="font-family: "verdana" , sans-serif;"><b><span style="color: magenta;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>溫物</b></span>,天婦羅,廚師精選的8貫壽司,味噌湯和甜點。</span></span></span></b></span></span></span><br />
<span style="font-size: large;"><br /></span><span style="font-family: "verdana" , sans-serif; font-size: large;"><b>如果你想多嘗試不同的壽司,也可以選擇要價美金100元的Omakase壽司套餐,這樣除了前菜你還可以品嘗到廚師精選的12貫壽司,<span style="font-family: "verdana" , sans-serif;">此</span>外套餐也包括了味噌湯和甜點。</b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>當然你也可以從餐單上單點,但如果是第一次拜訪,不妨將主導權交給廚師 。</b></span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;">我們四人不約而同的選擇了<span style="font-family: "verdana" , sans-serif;">廚師精選的七道omakase晚餐</span></span></span></b><br />
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<b><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: large;"> 開胃菜上來就已非常熱鬧</span></span></b><br />
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<b><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: large;">腌漬過的開胃酸涼脆口蔬菜</span></span></b></div>
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<b><span style="font-family: "verdana" , sans-serif; font-size: large;"><a href="http://2.bp.blogspot.com/-M9t8YbrKPdw/VnZUjnBTsfI/AAAAAAAAI_Q/9EWTG2pAIAs/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-M9t8YbrKPdw/VnZUjnBTsfI/AAAAAAAAI_Q/9EWTG2pAIAs/s640/6.jpg" width="480" /></a></span></b></div>
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<b><span style="font-family: "verdana" , sans-serif; font-size: large;">鋪墊了魚肝的生蠔,兩者都肥美鮮嫩</span></b></div>
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<span style="font-size: medium;"><span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;">開胃菜之後上來了兩款魚生,一是</span></b><span style="font-family: "verdana" , sans-serif;"><b><span style="color: magenta;"><span style="font-size: small;"><span style="font-size: large;">來自日本東北海岸的巖手縣的針魚</span> </span></span>,針魚肉質呈透白 魚身較薄,油分偏少, 口感清爽肉質脆而彈牙,魚味鮮而不腥, 非常令我著迷, 二是<span style="color: magenta;">日本西北海岸新潟的鯖魚,</span> 肉身呈美麗的粉紅色 口感細緻肥美</b></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>魚生過後接著來的這一道溫物, 這一道十分有趣,層次也豐富, 最底下的是用火炎燒過的蘋果, 上面放了一片冷熏野生鰤,粉白相間細長條是是醃製過的鮮姜,一旁鋪墊了醃製的蘿蔔葉和芝麻,甜酸鮮辛味聚在一起滋味倒也融洽</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>然後天婦羅上場了,小小一疊很熱鬧的擠了用紫蘇葉子包裹的扇貝魚餅,薄薄的藕片,小甜椒,日本紫薯 ,還有小小的柳葉魚,酥脆不油,非常好吃,此刻的味蕾已經很愉悅了</b></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>三貫握壽司:</b></span><br />
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<span style="color: magenta;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>東京東郊的千葉縣野生比目魚</b></span></span><br />
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<span style="color: magenta;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>日本九州熊本的大竹莢魚</b></span></span><br />
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<strong><span style="color: magenta; font-family: "trebuchet ms"; font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;">日本東北海岸的巖手縣的針魚</span> </span></strong><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>接著上來的兩貫壽司分別是: </b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span style="font-size: medium;"><span style="font-size: large;"><span style="font-size: large;"><span style="color: magenta;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: small;"><span style="font-size: large;">綠島的雪蟹腿肉</span></span></span>, 蟹肉色純白,可惜冰凍後被破壞的肉質就沒有新鮮的鮮甜,有點遺憾。 </span></span></span></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><br /><span style="font-size: large;">另外一款是 <span style="color: magenta;">西班牙的藍鰭金槍魚</span> , 金槍魚類吃起來最大的特點是有入嘴即化的奇妙, 這片來自西班牙的藍鰭金槍魚其紋理也分佈得相當細緻均勻, 不羅嗦, 用手指夾起立刻入口, 魚油脂馬上融化, 魚鮮的甜味充斥在口腔內, 味道十分醇厚</span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>最後上來的兩貫握壽司,是來自北海道的海膽,不出意外的鮮甜迷人,吃不出一絲絲的腥味, 還有用墨西哥小辣椒加醬油腌制過的西班牙藍鰭金槍魚,和本味不同,腌制後的魚肉比較彈牙,同樣是西班牙藍鰭金槍魚, 但是用的材料明顯沒有前面的好,也解釋了為什麼這一道是腌制的了,雖也美味,但總是欠缺了什麽 </b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><strong>在所有的</strong><strong>壽司</strong><strong>料理落幕後,一碗白味噌湯和紅味噌湯及時地出現了, 白味噌湯以丁香魚、柴魚為底,豆腐、海苔、蔥花為佐料,甜味濃厚的湯頭讓人的胃一下子都舒展開來。而紅味噌湯味道較鹹較重,豆的成熟香味比較濃厚,相比之下,我個人更加偏好白味噌湯</strong></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><strong>接近尾聲時兩款甜點陸續上來, 一款是栗子泥慕絲 , 栗子味道非常濃郁,口感也細膩,是改良過特有的日本口味</strong></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><strong>一款是意大利著名的Panna Cotta, 上面淋上了姜汁和鮮果粒, 東西口感奇妙的撞擊下的美味</strong></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><b>這一餐的設計嚴謹,前菜無論口味搭配或色相都起到了應有的開胃作用,隨之而來的魚生口感也清爽不膩,第三道的溫物將口感層次漸漸提升,嘴裏的味道豐富起來,於是天婦羅又乘機添加了焦香,接踵而來一切又回歸到最初,純粹的米粒,加上照循淺色魚肉開始(白肉魚)→漸至深色的魚肉(紅肉魚)的傳統吃法,一碗味噌湯將胃暖暖的裹住,最後的甜點化上的滿足的句號,其間我們的年輕侍者無微不至的服務和對每一道料理的精準解釋讓這一餐錦上添花,如果真的要挑剔那就是食材的鮮度稍遜,但也無法苛刻,畢竟不是在地。</b><b>和香當然無法和日本本地的頂級壽司店媲美,但在加州也已算上選了,加上定價合理,值得推薦。</b><span style="font-family: "times new roman";"> </span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span style="font-size: large;"><span style="color: orange; font-size: medium;">後話:</span> 我曾在東京小住過一年, 期間有幸跟著當地的食家拜訪過幾家著名的壽司店,學會用最基本的道理去分別壽司店的優劣,就是一個字“<span style="color: magenta; font-size: medium;">鮮</span>”,材料的新鮮度直接影響了口感. 日本的傳統壽司店, 廚師一大早就會去魚市場選魚,都要搶到最新鮮的幾尾,不同的季節魚肉的肉質也會有很大的變化,其間的講究又哪是我這外行人懂得,只好清晨五點直接殺到魚市場,也不管胃口是否開了,築地市場13貫握壽司賣3千五百日元,到了銀座就自動在後面加個零也不為過,於是乎打著哈欠排隊也是值得.</span></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">我也曾</span>癡癡的等了近兩個月到一晚只做十位客人的頂級壽司店見世面,總之還是那個字,“<span style="color: magenta;"><span style="font-size: medium;">鮮</span></span>”,就贏了大半了 .</span></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>當然壽司不僅僅局限在一個:鮮 字上, 在日本,真正的講究的壽司不可缺五個部分:</b></span><br />
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<span style="font-family: "verdana" , sans-serif;"><b><span style="font-size: large;"><span style="color: magenta; font-size: medium;">舍利</span> -壽司店中對醋飯的代稱,語源是梵語的“米”,蒸好的米粒有昆布的鮮味,色澤純白,顆粒均勻剔透,適度糯軟 ,捏好的大小要小於魚肉的兩端.</span></b></span><br />
<span style="font-family: "verdana" , sans-serif;"><b><br /><span style="font-size: large;"><span style="color: magenta; font-size: medium;">種 </span>- 除腌菜、黃瓜之外的全部壽司食材,以魚類為主,也就是前面強調的”鮮“ ,頂級的壽司店只能使用“活”或者在冰鮮狀態下保存3個小時之內的魚,這點在美國幾乎是很難實現,也解釋了在美國無法吃到真正頂級的壽司的原因.</span></b></span><br />
<span style="font-family: "verdana" , sans-serif;"><b><br /><span style="font-size: large;"><span style="color: magenta; font-size: medium;">淚 </span>–就是山葵wasabi,普通wasabi基本上是色素+食用香精+其他材料做出的“合成wasabi”,在醬油或水裏不會迅速溶解開,而好的壽司店,會手制wasabi(即所謂 本Wasabi):將山葵的根部直接緩緩磨碎,讓食客吃到最新鮮的wasabi.</span></b></span><br />
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<span style="font-family: "verdana" , sans-serif;"><b><span style="font-size: large;"><span style="color: magenta; font-size: medium;">紫</span>,即是醬油。 醬油使用釀造醬油是基礎中的基礎。好一點的壽司店,會將淡口醬油和濃口醬油混合,達到一定的比例再呈給顧客。講究的,會在醬油中添加昆布汁,甚至是鰹魚幹,煮開後再過濾,制成“熟醬油”,更講究, 就會有自己的醬油配方。 最頂級的呢? 醬油就不使用了,廚師根據每種食材的味道,甚至是不同季節的味道,來配出各種各樣的“鹽”。簡單的,有海苔鹽,柚子鹽,胡椒鹽,紫蘇鹽.</span></b></span><br />
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<span style="font-family: "verdana" , sans-serif;"><b><span style="font-size: large;"><span style="color: magenta; font-size: medium;">Gari</span> -就是隨著壽司來的腌姜,是用來清味蕾的,在一道壽司吃完和下一道的中間,吃上一片去掉之前留在口中的味道.</span></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>而吃的方法也有講究,頂級的壽司店,是絕對不能用筷子的,當廚師把剛做好的壽司放在你面前的小碟子內,別遲疑,用最快的速度,用拇指、食指、中指捏起壽司,反過來把有魚的那面朝下,然後將壽司放在舌頭上, 用舌頭慢慢品味魚肉和飯粒在口中融合的美妙過程。</b></span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">當我們更好更深切地的了解這些料理背後的風土人情歷史故事時, 我們會更加尊重和珍惜每一道呈現在面前的料理,也能更好的品嘗體會出令人感動的美味</span></b><br />
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<span style="font-size: large;"></span><br />Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com1tag:blogger.com,1999:blog-7673190725243235013.post-18210400488247532792016-05-05T20:47:00.000-07:002016-05-05T20:52:57.346-07:00【首爾】仁寺洞深巷老宅院中,荷葉飯專門定食店 “嫘祖” 뉘조<span style="font-family: "trebuchet ms" , sans-serif;"><b></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>這是我第一次踏足首而,一切都是新鮮的, 滿腦子都想著啤酒炸雞,烤韓牛, 什麼什麼一只雞,Cheese辣炒雞排,部隊鍋, 年糕鍋, 排骨湯。。。。但是當年的“大長金”的影響力可不容小視, 心底最向往的,卻是一餐傳統的韓定食.</b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>韓定食(Hanjongshik)又稱韓國式客飯、韓式套餐。“定食”,即全席。以君王食用的膳食宮廷料理,後來被士大夫配合各地特有的鄉土飲食,模仿成班家料理,繼承了朝鮮時代的宮廷料理,各式小菜擺滿桌面,除了泡菜外,不加辣椒粉是其區別與普通韓國飲食的特征。主菜用盡各種方式,如蒸、烤、燙、拌等來烹調,材料、調味、配色,花樣百出,使得菜色豐富無比。 韓定食還陳設著韓國傳統家具,仿如走進了古代的朝鮮。韓定食由簡單的開胃前餐,以谷物為主的主食和副食(菜肴),加上餐後水果或甜點等組成。根據食材和烹飪方法可使用不同的調味料及香料,因而有很多種烹飪和加工制作方法。韓定食套餐中米飯、湯、辣白菜、小瓷鍋燉湯(用各種食材烹飪而成的一種湯)、盛在小碟子裏的醬油、醋辣椒醬是一般都有的基本餐,此外,生菜、熟菜、煎烤類、烹蒸類、煎餅類、醬果類、乾菜、腌醬魚類、生魚片、片肉等菜肴。韓定食可以說是韓國美食中的登峰造極之作.</b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>我們最終選擇了荷葉飯專門定食店 “嫘祖” 뉘조 ,嫘祖是傳說中的北方部落首領黃帝軒轅氏的元妃,古代流傳的農神的女兒 , 《史記》中曾提到嫘祖發明養蠶,為“嫘祖始蠶” 。 </b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>餐廳位於首而仁寺洞深巷老宅院內。 仁寺洞在朝鮮時代曾是官府和貴族兩班家宅密集的地方,至今仍保存著原汁原味的古韻,從仁寺洞的中央大街拐入小巷, 一路上韓屋餐食店鱗次櫛比, 走到底再左轉,就能看到綠松青瓦紅墻下“嫘祖”古香古色的店招牌了。 穿過嫘祖的大門,便是一個小院,院子內擺放了許多個巨大的瓦壇,裏面便是今天料理的秘密武器:秘制野生植物精華醬 院子內的大樹下是一條林蔭小路,盡頭就是餐廳的入口了。</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>入門後才發現,店內裝修保留了古老的韓式風格,木梁木窗,水墨畫的屏風, 大堂擺放了榻榻米矮桌和座墊, 另外還有1間榻榻米房和4個單間,單間中有1間是西式座席。 我們一行5人被安排在了西式座席。</b></span> <br />
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<span style="font-size: large;"><a href="https://1.bp.blogspot.com/-811hHOYQnnw/VyGVgSn-FpI/AAAAAAAAJQI/MtBqJIIrkzkLitS9t5M4qrAd1eCUjuWiQCLcB/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-811hHOYQnnw/VyGVgSn-FpI/AAAAAAAAJQI/MtBqJIIrkzkLitS9t5M4qrAd1eCUjuWiQCLcB/s640/5.jpg" width="640" /></a></span></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>菜單用了傳統的宣紙制成, 我們選擇的“益母草系列”是由野生植物精華醬為調料制作的健康且不辣的10多種料理、甜點、飲料等構成。而這個特制野生植物精華醬菜據說是是用全羅南道靈巖郡直接送來的野草、松葉、竹葉以及各種水果一起發酵一年而成的,</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>首先上來的是看似很辣,但其實清淡的水泡菜,和有著純天然甜味的香濃南瓜粥南瓜粥</b></span><br />
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<span style="font-size: large;"><a href="https://4.bp.blogspot.com/-l8BdGp_mDj4/VyGVgsIWpEI/AAAAAAAAJQM/PZrJI5IL90ojA3UimUq7PJtFvW8MTEOXQCLcB/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-l8BdGp_mDj4/VyGVgsIWpEI/AAAAAAAAJQM/PZrJI5IL90ojA3UimUq7PJtFvW8MTEOXQCLcB/s640/6.jpg" width="640" /></a></span></div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>第二道是兩種不同的包菜, 一種是由梅子、沙參、牛蒡、紫菀包在用野植物精制醬發酵的土豆薄片裏吃, 另外一種是山藥、西紅柿、桑葚疊起來包在牽牛花葉裏,兩者都非常爽口清淡</b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>時令野生植物沙拉, 都是一些我從來未見過也叫不出來名字的野菜,清香中有小小的苦味</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>橡子瓊糕配搭微辣韭菜,青瓜組合</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>炒微辣魷魚</b></span></div>
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<span style="font-size: large;"><a href="https://1.bp.blogspot.com/-pzxoZkSLajc/VyGVeK6DoLI/AAAAAAAAJPk/Q_sUyNYjipA4MK1vrf0bsaHOCNu3FlSPQCLcB/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-pzxoZkSLajc/VyGVeK6DoLI/AAAAAAAAJPk/Q_sUyNYjipA4MK1vrf0bsaHOCNu3FlSPQCLcB/s640/10.jpg" width="392" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>醬油白菜泡菜,斑鰩生魚片拌酸桑葉,配搭了用野生植物精華醬煮的蒸豬肉</b></span></div>
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<span style="font-size: large;"><a href="https://2.bp.blogspot.com/-CGhCMzY5zAo/VyGVevZT6jI/AAAAAAAAJPw/N4hgD8M09cYbQFkFLvC0l-mWgpKf9N-KQCLcB/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-CGhCMzY5zAo/VyGVevZT6jI/AAAAAAAAJPw/N4hgD8M09cYbQFkFLvC0l-mWgpKf9N-KQCLcB/s640/12.jpg" width="640" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>濃膩、微辣的芝麻什錦煲, 同時上來的就是著名的荷葉飯和各種點心了</b></span></div>
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<span style="font-size: large;"><a href="https://2.bp.blogspot.com/-zMXxGSpXC0o/VyGVe7v2dVI/AAAAAAAAJP0/khvslmFOge88grcuYue3cqCjHPWn9Kt5wCLcB/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-zMXxGSpXC0o/VyGVe7v2dVI/AAAAAAAAJP0/khvslmFOge88grcuYue3cqCjHPWn9Kt5wCLcB/s640/13.jpg" width="640" /></a></span></div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>壓軸的荷葉飯是用糯米、蓮藕、地瓜、紅豆、黑豆、板栗混合蒸熟後,包在荷葉裏再次蒸煮而成的。荷葉特有的風味和質樸的素菜鹹味經高溫蒸煮後散發著獨特迷人的香氣</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>總的來說韓定食口味清淡,有些菜式看似很辣,其實口味並非如顏色般嚇人,反之給人養生的感覺,一餐飯後沒有膩重感,反而吃的很舒服,而且才用了不到美金25元就吃到了這麽多料理,值回票價!</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>嫘祖 뉘조 Nwijo <br />서울특별시 종로구 관훈동 84-13(首爾特別市鐘路區寬勛洞84-13)<br />+82-2-730-9301 </b></span><span style="font-size: large;"><a href="http://www.nwijo.com/"><span style="font-family: "trebuchet ms" , sans-serif;"><b>www.nwijo.com</b></span></a></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>益母草系列定食27,500韓元/份 (US$25.00) ,午餐定食套餐18,000韓元 (US$16.00)</b></span><br />
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Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com2tag:blogger.com,1999:blog-7673190725243235013.post-77210566650364800332016-01-25T20:44:00.003-08:002016-05-05T20:58:19.209-07:00【私房料理】紅燒蘿蔔牛腩<br />
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<a href="http://1.bp.blogspot.com/-pTX6Juyvbg0/Vqb4vsalJUI/AAAAAAAAJNY/rDmhOdDlzkQ/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="https://1.bp.blogspot.com/-pTX6Juyvbg0/Vqb4vsalJUI/AAAAAAAAJNY/rDmhOdDlzkQ/s640/10.jpg" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b> <span style="font-family: "trebuchet ms" , sans-serif;">昨</span>天在農夫市場買到了一磅上好的牛肉,肥瘦相間, 正好蘿蔔當令, 一起來做<span style="color: orange;"><span style="font-size: medium;">紅燒蘿蔔牛腩</span></span>再合適不過了</b></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b> 。</b></span><br />
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<span style="font-size: large;"><a href="http://1.bp.blogspot.com/-o6WgmCYJQHc/VqWWd1e5wlI/AAAAAAAAJMc/Bqqj_omHSpM/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-o6WgmCYJQHc/VqWWd1e5wlI/AAAAAAAAJMc/Bqqj_omHSpM/s640/1.jpg" width="640" /></a></span></div>
<span style="font-size: large;"> <span style="font-family: "trebuchet ms" , sans-serif;"><b>我小的時候,外婆總是一個砂鍋裏小火篤篤的燉著美味,上海的“篤”和廣東人的“炆 ”同義,用極微弱的火,將食材長時間慢慢煨燉,因為在烹調時,鍋中會發出「咕嘟」聲而得名。由於長時間燜燉,食材的原味完全釋放出來,口味醇厚而滑潤<span style="font-family: "trebuchet ms" , sans-serif;">。</span></b></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>昨晚我家廚房裏,篤的是號稱土人參的白蘿蔔加牛肉,經過2個多小時的燉煮,牛肉酥爛軟熟, 蘿蔔飽飽的吸足了牛肉和湯汁的精華,入口即化。</b></span><br />
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-FAkJT2NC3DY/Vqb81G4uUwI/AAAAAAAAJN0/dveJIvZYz_Q/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-FAkJT2NC3DY/Vqb81G4uUwI/AAAAAAAAJN0/dveJIvZYz_Q/s640/11.jpg" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange;"><span style="font-size: medium;">紅燒蘿蔔牛肉</span></span><br /><br /> <span style="font-size: medium;"><span style="color: orange;">材料</span></span></b></span></span><span class="text_exposed_show" style="font-size: large;"><span style="font-size: medium;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-size: medium;">牛肋條︰ 1<span style="font-family: "trebuchet ms" , sans-serif;">磅</span><br /> 白蘿蔔︰ 1-2</span></b></span></span><span class="text_exposed_show" style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-size: medium;"><span class="text_exposed_show"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-size: medium;"><span style="font-family: "trebuchet ms" , sans-serif;">磅,最好在</span></span></b></span></span> farmer’s market 买,新鲜甜美多汁,一定要挑中等大小,分量越重越好<br /><br /> 陳皮︰ 1塊<br /><br /> 葱︰ 2條<br /><br /> 蒜茸︰ 1湯匙<br /><br /><br /> <span style="color: orange;">調味料</span><br /><br /> 上湯︰ 1罐半 - 我用史先生牌罐装鸡汤<br /><br /> 蠔油︰ 2湯匙<br /><br /> 老抽︰ 1/5湯匙<br /><br /> 鹽︰ 1/5湯匙<br /><br /> 冰糖︰适量<br /><br /> 酒︰半湯匙<br /><br /> 薑5-6片,八角,山楂,桂皮,陳皮適量</span><br /><br /><br /><span style="font-size: medium;"><br /> <span style="color: orange;">做法 :</span></span></b></span></span><span class="text_exposed_show" style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b> 將牛<span style="font-family: "trebuchet ms" , sans-serif;">肉</span>切塊,放入滾水中汆水八分鐘,盛起過冷水瀝<span style="font-family: "trebuchet ms" , sans-serif;">乾后再</span>用kitchen towel 吸</b></span></span><span class="text_exposed_show" style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-family: "trebuchet ms" , sans-serif;">乾</span></b></span></span><br />
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<span class="text_exposed_show" style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>下大半湯勺油,爆香蒜茸、薑,陳皮。</b></span></span></div>
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-YcT7frL_T9M/VqWWfnu04gI/AAAAAAAAJMw/XkUylDslZiA/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-YcT7frL_T9M/VqWWfnu04gI/AAAAAAAAJMw/XkUylDslZiA/s640/3.jpg" width="640" /></a><span class="text_exposed_show"><span style="font-family: "trebuchet ms" , sans-serif;"><b> </b></span></span></span></div>
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<span class="text_exposed_show" style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>下牛<span style="font-family: "trebuchet ms" , sans-serif;">肉</span>块炒,灒酒,加入蠔油、鹽,老抽</b></span></span></div>
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-xpFQgytdA5c/VqWW6WMUyBI/AAAAAAAAJM0/h4tP4jGplK4/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-xpFQgytdA5c/VqWW6WMUyBI/AAAAAAAAJM0/h4tP4jGplK4/s640/4.jpg" width="640" /></a><span class="text_exposed_show"><span style="font-family: "trebuchet ms" , sans-serif;"><b> </b></span></span></span><br />
<span class="text_exposed_show" style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>我用<span style="font-family: "trebuchet ms" , sans-serif;">的是</span>LE CREUSET的生鐵鍋,生鐵鍋的優點是可以保持均勻的<wbr></wbr>熱度) 倒入上汤,加入八角,山楂,桂皮,陳皮適量 (我用茶包袋包好後才放入),煮開后 以慢火炆(用微火燉食物或熬菜braise) </b></span></span></div>
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-3zBIg_yORqI/VqWXZreFBNI/AAAAAAAAJNA/QqeBUXRjJkw/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-3zBIg_yORqI/VqWXZreFBNI/AAAAAAAAJNA/QqeBUXRjJkw/s640/5.jpg" width="640" /></a></span></div>
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-PGDDSZHwr1I/VqWXbfBldfI/AAAAAAAAJNI/VPx2VVhxgqg/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-PGDDSZHwr1I/VqWXbfBldfI/AAAAAAAAJNI/VPx2VVhxgqg/s640/6.jpg" width="640" /></a></span></div>
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<span class="text_exposed_show" style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b> 一个小时後加蘿蔔,葱,冰糖,再炆45分钟即成。</b></span></span></div>
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<span class="text_exposed_show" style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>切記切記牛<span style="font-family: "trebuchet ms" , sans-serif;">肉</span>必需--必需-要用慢火(文火), 汤水煮开时有一点小泡泡的时候就要转慢火 ,其間不可加冷水, 所以起初水要全蓋過牛肉 ,,还有哦, 煮完最好不要開蓋, 要原封不動焗過夜, 要口感好要味道好, 最後的餘溫焗才是最关键的.另外炆得時間不能过久,不然<wbr></wbr>水份會失去太多 ,肉質會變柴, 所以一定要用slow cooking方法炮製才会够美味。</b></span></span><br />
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Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com5tag:blogger.com,1999:blog-7673190725243235013.post-56330179505189181982016-01-18T19:52:00.000-08:002016-05-05T20:59:33.010-07:00【生活點滴】難以抗拒的優雅-英國古董骨瓷茶杯<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">當馬可波羅將第一罐茶葉帶到英國的國土的同時也運進了中國的陶瓷茶杯.</span></b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">英國人細膩、講究,想到熱茶燙手,為中式茶杯加了耳柄,再附設一個盛著茶杯的小碟,只為喝茶時顯得儀態優雅,這樣的英式茶具200多年來成了英國歷史的一部份. </span></b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">為了讓陶瓷變得更輕巧,陶瓷之父Josiah Wedgwood在18世紀將陶瓷改良,加入骨粉,製造了史上第一隻骨瓷,從而開展了骨瓷的盛世年代.</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>骨瓷內的成份包括牛、羊等動物骨粉,再混合石膏粉,然後用高溫燒製一個多月而成。骨瓷內的骨粉含量約佔40%,品質上乘的含量更可達51%,含量越高,質地越堅硬,不易碎裂之餘,燒製的難度也大大提高,成品的堅硬度是日用瓷器的兩倍,不容易磨損或破裂。有人作過這樣的實驗,把四只骨瓷杯子墊在一輛</b><b>汽車</b><b>輪下,它們竟能支撐起汽車的重量.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>骨瓷呈乳白色,光澤柔和,溫潤如玉,放在燈光下,瓷的細膩與通透讓人贊嘆不已;骨瓷的釉面光滑,晶瑩剔透,講究的骨瓷器必須經過素燒、釉燒、烤花、烤金等四道工序。骨瓷釉是低溫釉彩,800度左右顏料即可進入釉表層,由於低溫的顏料色彩十分豐富,所以骨瓷器皿色彩的艷麗遠非其他瓷種</b><b>相媲美;若你把一只骨瓷碗平放在手上,用拇指和中指輕輕一彈,就會聽到“叮”的一聲脆響,有如樂器奏出的優美罄聲,扣人心弦; </b></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>優質的骨瓷餐均出自資深藝術家的設計,是陶瓷日用品與藝術結合的最完美代表,值得如傳家寶一般代代留傳. 歷久彌新,時間卻賦予它更多的味道.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>我最初愛上古董骨瓷茶杯碟時,完全是被這些杯碟的獨特外形及</b></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">魅</span>力</span>迷惑,那種味道,即使是現在瓷器品牌新推出、動輒幾百元的杯碟也難以媲美。我喜愛的古董</b><b>骨瓷</b><b>杯碟大多产于英國,Royal Albert、Paragon, </b></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Shelley</span>,還有德國的Dresden,每個牌子都有其特別的外形和代表的圖案. 嚴格來說,超過100年以上的我們才稱為Antique ,以下的均稱為vintage, 雖然這兩個字很多時候翻成中文都是“古董”.</b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">古董器具皆為全手工與半手工製造,有時多少會留下手工痕跡,非現代機器模製生產之百分百完美,但老件的精美卻也是近代品所望塵莫及的.</span></b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #e69138; font-size: medium;">英國十大頂級骨瓷(排名不分先後,按字母順序排列)</span></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /><span style="color: magenta;">Aynsley</span> (安思麗)</span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "trebuchet ms";"><span style="font-family: "trebuchet ms" , sans-serif;">ANYSLEY是在1775年創設英國百年名瓷器品牌,後來為了著手骨瓷的制作,在1861年設立了現在的工廠。ANYSLEY的出品的特色在與它的鮮艷顏色,花樣以及鑲金的豪華構造。ANYSLEY為歷代英國皇室繪制和創作名瓷,受到維多利雅女王,伊麗莎白二世女王為首的皇族和貴族的愛用。ANYSLEY商標上的皇冠標誌代表多年來英國皇室的禦用和殊榮。伊麗莎白公主和菲利普王子的大婚以及查爾斯王子和戴安娜王妃的婚禮慶祝的瓷器都是AYNSLEY的作品。ANYSLEY至今仍在不段的創新,仍受到熱愛精致生活人士的愛用</span> </span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /><span style="color: magenta;">Coalport</span>(科爾波特)</span></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>COALPORT公司因開設在COALPORT(科爾波特)郡而得名,在18世紀後期搬遷到斯托克,由John Rose先生創立,</b><b>John Rose</b><b>是著名的瓷器設計大師,他的風格對於公司的影響巨大,科爾波特瓷器的鼎盛時期是在1820年至1890年,具有豐富的色彩,明亮的釉料和精致的裝飾。因該公司在不同時代都會產生不同風格的設計大師,從1870年~1880年生產的以東方波斯風格的瓷器,到1890年生產的以印度菩提樹圖案的琺瑯彩瓷器,無不彰顯出該公司在設計上的與眾不同。該公司1890年生產的以印度菩提樹圖案的琺瑯彩瓷器,已成該公司的標誌,後為許多公司所仿效,無人超越。該品牌已於1967年與Wedgwood集團合並,COALPORT這個品牌已成記憶,現收藏一件COALPORT(科爾波特)印度菩提樹圖案的琺瑯彩瓷器已成奢望。</b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /><span style="color: magenta;">Minton</span>(明頓)</span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">明頓Minton由創始人Thomas Minton於1793年所創立,Monton's Ltd剛好也在英國的瓷器重鎮──斯塔福德郡Staffordshire的斯托克特倫特Stoke-on-Trent 發跡, 專門生產Earthenware陶器崛起,到1798年才開始生產骨瓷瓷器。直到第二代掌門人Herbert Minton 接班後,明頓除了生產瓷器之外,開始和建築業配合大量生產磁磚,在當時可是新興行業,磁磚生產讓英國明頓聲名大噪,Herbert Minton 將棒子遞給自己的姪子Colin Minton Campbell,這位第三代掌門人很有遠見,將中國景泰藍、日本漆器、土耳其瓷器等異國風格,開始融入明頓的瓷器設計中,讓英國明頓瓷器更具藝術之美,大膽而創新,成功帶領進入新藝術時代</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /><span style="color: magenta;">Royal Albert</span>(皇家阿爾伯特)</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">創立於1896年的Royal Albert皇家阿爾伯特瓷器與眾多的英國瓷器品牌比較起來,非常年輕,不過一百多年的時間,只能稱為是後起之秀。 </span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /><span style="color: magenta;">Royal Crown Derby</span>(皇家皇冠德貝)</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">英皇儲查爾斯與卡米拉的婚禮用瓷、泰坦尼克號頭等艙餐廳用瓷均選用德貝瓷器。迄今為止,在英國名窯鼎立的陶瓷歷史中,"Royal Crown Derby“是唯一同時擁有英國皇室頒發的"Royal"(皇家)與"Crown"(皇冠)這兩項榮譽與頭銜的名窯。DERBY生產瓷器的歷史可追溯到1748年,工藝發展到18世紀晚期更趨於完美。</span></b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: magenta;">Royal Doulton</span> (皇家道爾頓)</span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">在英國擁有200年歷史的ROYAL DOULTON皇家道爾頓,是目前世界最大的優良陶瓷餐聚與禮品製造暨經銷商。皇家道爾頓一直以能夠承襲傳統為傲,在國際瓷器品牌中,深具影響力。</span></b></span></div>
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<span style="font-size: large;"><b><br /><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: magenta;">Royal Worcester(</span>皇家伍斯特)</span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">皇家伍斯特(Royal Worcester) 是英國歷史最為悠久的名瓷,由約翰‧沃爾醫生(Dr. John Wall) 和威廉‧戴維斯(William Davis)在1751年所創立。皇家伍斯特對於瓷器的製作技術及出廠品質均堅持完美的原則,使其瓷器得以成為瓷器界的經典之選,並在西元1788年獲得英皇喬治三世的喜愛,而正式獲得皇室禦用並授予冠上“Royal”的權利。<br /> 皇家伍斯特的每件作品,除了手工精緻細膩之外,金飾浮雕的部分,採用高品質的純22K金,與瓷器的純白部分互相輝映,格外奪目。至於杯盤底註記的符號,除象徵皇室禦用的英國皇冠外,四個W分別代表公司所在地Worcester、創辦人Dr. John Wall的姓氏、古窯最早成立的地點Warmstry House,以及創辦初期的公司名稱Wigornia,中央的數字51則是代表Royal Worcester成立的年份1751年。直到現在,Royal Worcester瓷器仍然以獨特的手工描繪圖案所展現出的優雅品味而獲得世人的喜愛</span></b></span></div>
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<span style="font-size: large;"><b><br /><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: magenta;">Shelley</span>(雪萊)</span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Shelley一直是世界骨瓷收藏家們趨之若鶩的頂級英國古董及經典骨瓷,在世界各地都有收藏協會。 這個品牌始終追求最高品質,它的骨瓷含骨粉量是英國骨瓷界迄今為止一直是最高的,達到52%(骨粉含量越高,燒制時的要求越苛刻,成本越高)。連同樣屬於英國頂級的Royal Crown Derby和Wedgwood都無法企及。但也就是因為這樣的堅持,Shelley未能跟隨世界骨瓷產業降低成本,工業化規模化現代機器生產的大趨勢,因而在1966年走向了盡頭。1966年Shelley的廠被Pearson & Son Ltd.投資公司收購,並由其控股的Allied English Potteries公司接手Shelley所有器材,模具和廠房。非常可惜的是,可能是因為和Shelley歷來有競爭關系,這家公司最後投票決定把所有之前Shelley的模具全部銷毀。</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /><span style="color: magenta;">Spode</span>(斯波德)</span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Spode斯波德是擁有精湛工藝百年大廠,是英國四大陶瓷品牌之一,手工燒製高溫瓷,保有高級瓷器堅固、透光、保溫性佳,在英國陶藝發展過程中被公認為最重要的名字之一。他們成功開創了轉印法的急速蓬勃發展,並開創了在中國楊柳系列與義大利藍系列圖案中,眾所皆知的 Staffordshire blue。而於1770年 Spode首開先例,生產出質地堅固、密度高、白晰具有透明感的硬質陶瓷,成功的取代先前矯揉造作的瓷器,使骨瓷成為高級瓷器的代名詞,其名聲與Wedgwood並駕齊驅流傳後世,成為大眾爭相競購的傳統英式瓷器</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /><span style="color: magenta;">Wedgwood</span>(威基伍德)</span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">從 1759 年創立至今,Wedgwood 已走過 249 個年頭,近兩百五十年的歷史,以精良骨瓷聞名的 Wedgwood ,各類骨瓷商品均添加了 51% 的動物骨粉,以擁有全世界最高的動物骨粉含量為特征,質地比一般瓷器更加堅硬不易碎裂,且具有良好的保溫性以及透光性,同時兼具了美觀以及實用的價值;骨粉成分添加比例的多寡,除了直接影響骨瓷商品的特性,更是各品牌工藝技術的展現。Wedgwood 的創辦人 Josiah Wedgwood ( 喬舒亞.威基伍德 ) 號稱 威奇伍德是“英國瓷器之父”,1730 年出生於英國 Burslem 的陶工世家,世代都以制陶為生,Josiah Wedgwood 從小便在自家習陶,於 1759 年創立了Wedgwood 陶瓷廠,開始生產以 Wedgwood 為名的瓷器。 Josiah Wedgwood 於品牌創立初期發明乳白瓷器 (Cream Ware) ,為Wedgwood 帶來豐厚的利潤,美麗的外觀與具有競爭力的價格,促使 Wedgwood 乳白瓷器成為市場上的熱銷商品,也是英國瓷器史上的一大成就。 1765 年 Wedgwood 榮獲英國皇家選用,夏綠蒂皇後特許他以「皇後禦用陶器」 (Queen's Ware) 為名,這項殊榮讓 Wedgwood 在上流社會中嶄露頭角,全歐洲皇家貴族競相以擁有一套 Wedgwood 的餐具宴客為榮。</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #e69138; font-size: medium;">英國十大著名骨瓷</span></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /><span style="color: magenta;">Cauldon</span>(考爾頓)</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /><span style="color: magenta;">Crown Staffordshire</span>(皇冠斯塔福德郡)</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /><span style="color: magenta;">Mason</span>(馬森)</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /><span style="color: magenta;">Paragon</span>(帕拉宮)</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /><span style="color: magenta;">Royal Vale</span>(皇家韋爾)</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /><span style="color: magenta;">Colclough</span>(科爾拉克夫)</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /><span style="color: magenta;">Royal Winton</span>(皇家溫頓)</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /><span style="color: magenta;">Sutherland</span>(薩瑟蘭)</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /><span style="color: magenta;">Delphine</span>(德爾菲娜)</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /><span style="color: magenta;">Tuscan China</span>(塔斯肯瓷器) </span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br />下面來聊聊我最愛的也收藏的最多的幾個品牌吧:</span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><span style="color: magenta; font-size: medium;">Royal Albert</span> 起源於1896年, Thomas Wild Senior 和他的兒子Thomas C. Wild 買下了 以維多利亞女王的配偶Albert王子命名的 " the Albert Works" 1897年為維多利亞女王的鑽石禧年製作了一整個系列紀念品,從而贏得了皇家禦用保證, 1904年更名為Royal Albert</b></span><span style="font-size: large;"> . <b><span style="font-family: "trebuchet ms" , sans-serif;">1972年被</span><span style="font-family: "trebuchet ms" , sans-serif;">被目前英國最大的骨瓷制造商<span style="color: black;">Royal Doulton 並為旗下.</span></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">我遇見的第一個骨瓷杯, 就是<span style="color: magenta; font-size: medium;">Royal Albert Regal</span>系列中的這款鵝黃色, 它獨特的貝扇型杯身和耳柄的優雅讓我一見傾心</span></b></span></div>
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-cjVi88bi-SA/VpLNNEEyVkI/AAAAAAAAJFE/I_fpAd9fFCI/s1600/32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-cjVi88bi-SA/VpLNNEEyVkI/AAAAAAAAJFE/I_fpAd9fFCI/s640/32.jpg" width="640" /></a></span></div>
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-EIti-PXeQLM/VpLNwS8kbFI/AAAAAAAAJFc/w8QmjA3aT18/s1600/33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-EIti-PXeQLM/VpLNwS8kbFI/AAAAAAAAJFc/w8QmjA3aT18/s640/33.jpg" width="640" /></a></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">接著我就不可救藥的又收集了另外的4個顏色</span></b></span></div>
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<span style="font-size: large;"><a href="http://1.bp.blogspot.com/-MCUrSxH3llY/VpLOnhfdLpI/AAAAAAAAJFk/8yRFatq6p14/s1600/34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-MCUrSxH3llY/VpLOnhfdLpI/AAAAAAAAJFk/8yRFatq6p14/s640/34.jpg" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>下面的這款是1962年出品,由Harold Holdcroft 設計的的<span style="color: magenta; font-size: medium;">Old Country Rose</span>“老鎮玫瑰”系列, 是Royal Albert 代表之作,其靈感來自於一個典型的英國鄉村花園, 鮮花盛開,它也是黛安娜王妃生前的最愛。這款茶杯的杯身設計和Regal 同出一致,外圍由兩組大的和一組小的古典深紅色,</b><b>溫暖</b><b>黃色和明亮粉紅色的玫瑰加綠葉圍繞, 杯口面對使用者的那面也有一組小玫瑰相應 , 托碟一圈繪了六組玫瑰, 三大三小, 茶杯和托碟的邊緣均用了22K金暈邊,相當華麗. 是全世界上最暢銷的骨瓷茶杯圖案. 至今還在生產. </b></span></span></div>
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-i8MjJcKlS6A/VpKqUFmD_tI/AAAAAAAAJEk/2EBcRM5GYt4/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-i8MjJcKlS6A/VpKqUFmD_tI/AAAAAAAAJEk/2EBcRM5GYt4/s640/2.jpg" width="640" /></a></span></div>
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-C1eTm_P6Uqc/VpF7wrbjkhI/AAAAAAAAJAs/roPN-i_t9bo/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-C1eTm_P6Uqc/VpF7wrbjkhI/AAAAAAAAJAs/roPN-i_t9bo/s640/4.jpg" width="640" /></a></span></div>
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-wFDVm4wtyT4/VpKqvXoJ_rI/AAAAAAAAJE0/I2_Zzbmetis/s1600/4.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-wFDVm4wtyT4/VpKqvXoJ_rI/AAAAAAAAJE0/I2_Zzbmetis/s640/4.1.jpg" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>鑒定</b><b>Old Country Rose“老鎮玫瑰”系列</b><b>茶杯的年份可以從杯子和杯碟底部的印章看出端倪:</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>所有的印章最上面有3朵玫瑰:紅色,黃色和粉紅色及綠葉為背景<br />第二行: 老鄉村玫瑰紅 Old Country Rose<br />第三行: 皇家阿爾伯特或ROYAL ALBERT(R)<br />第四行: 骨瓷 Bone China <br />第五行 : 英格蘭或英國製造<br />第六行: (C)皇家阿爾伯特有限公司1962年或(c)1962年皇家阿爾伯特有限公司<br /> <span style="color: red;">請註意1962年至1972年間制造的沒有第六行</span></b></span></div>
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<span style="color: magenta; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>1962年 至 1972年制造</b></span></div>
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<span style="color: magenta; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>1973年 至 1993年制造</b></span></div>
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<span style="color: magenta; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>1993年 至 2002年制造</b></span></div>
<span style="font-size: large;"><a href="https://lh6.googleusercontent.com/proxy/jfLYjZ_X4PBTkb9ZJuIunfJeU5pVbd0KOP4bZVeaTlykQ5TSL8m825aDBYEcWyJ-PhbjRgBToDbj_-kNtVKCXA" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i6.ebayimg.com/01/s/06/2a/4b/fd_2.JPG" /></a><img src="http://i13.ebayimg.com/01/s/06/2a/67/03_2.JPG" /></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>1998年後有一部分的制造轉到了中國或印尼, 如果印章上沒有註明England或者Made In England,那麽很有可能就是在別的國家制造的了, 當然這裏也只是</b><b>Old Country Rose</b><b>一部分的印章, Royal Albert 從1894年到現今的印章可以在<a href="http://www.royalalbertpatterns.com/reference%20pages/Royal%20Albert%20Back%20Stamps-.htm" target="_blank">這裏</a>查詢<br /> </b></span><br />
<span style="font-size: large;"><img src="http://i18.ebayimg.com/03/s/06/0c/39/9b_2.JPG" /><img src="http://i7.ebayimg.com/02/s/06/2a/69/ba_2.JPG" /><img src="http://www.royalalbertpatterns.com/Images/How%20to%20buy%20Old%20Country%20Roses%20by%20Royal%20AlbertMcCallum/Images/This-is-Indonesian.jpg" height="140" width="150" /></span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">當我遇見製造於1960年到1970年間的<span style="color: magenta; font-size: medium;">Royal Albert Gold Crest</span>系列時我的呼吸都快停止了 ,那奪人心扉的美至今都讓我震撼 , 其立體感十足的花卉, 其繽紛絢麗的釉彩,細膩的畫風和暈金邊讓我趨之若鶩</span></b></span><br />
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<span style="font-size: large;"><a href="http://1.bp.blogspot.com/-FfHZIhvbwCQ/VpH5uDCBhZI/AAAAAAAAJBk/helrtyKmUCs/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-FfHZIhvbwCQ/VpH5uDCBhZI/AAAAAAAAJBk/helrtyKmUCs/s640/8.jpg" width="640" /></a></span></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>這是<span style="color: magenta; font-size: medium;">Royal Albert</span> 另外一個系列<span style="color: magenta; font-size: medium;">English Bouquet</span>,杯身的形狀是Countess, 粉藍色的釉面清雅動人,工匠的選色和配色讓人心曠神怡,美的令人傾心</b></span></span></span><br />
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-lLxTzGK51F4/VpH_n6cQaLI/AAAAAAAAJDM/QtURlLGYnFU/s1600/22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-lLxTzGK51F4/VpH_n6cQaLI/AAAAAAAAJDM/QtURlLGYnFU/s640/22.jpg" width="395" /></a></span></div>
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-JScbi5Hmh-U/VpH_n6HZpNI/AAAAAAAAJDI/jD4HOXUOJNU/s1600/23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-JScbi5Hmh-U/VpH_n6HZpNI/AAAAAAAAJDI/jD4HOXUOJNU/s640/23.jpg" width="640" /></a></span></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>這一套是<span style="color: magenta; font-size: medium;">Royal Albert Cascade</span>系列,制造於1960年代末至70年代初, 杯子的形狀分為Avon and Gainsborough. 我的這套是 Gainsborough形狀, 一共有六個眼色, 我還缺少黃色和綠松色 </b></span></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: magenta; font-size: medium;">Royal Albert 50周年</span>的系列,這本來一套三件,除了糖碗,奶罐,還有一個托盤,無奈賣家寄的時候沒有包裝完整,托盤碎裂,害得我心疼了許久,賣家也相當大氣,寫信說讓我保留另外兩件,並將全部費用退還給我</b></span></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>這是<span style="color: magenta; font-size: medium;">Royal Albert Lavender Rose</span> 薰衣草玫瑰系列,根據底部的印章,出產日期應該是1961年到1972年期間</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>這一套1996年出品的<span style="color: magenta; font-size: medium;">Royal Albert Old English Garden</span>, 整套系列是純白色,杯身有立體玫瑰雕花,晶瑩剔透,是我的女友們5年前送的生日禮物</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>除了 Royal Albert , 另外一個讓我著迷的品牌就是<span style="color: magenta; font-size: medium;">Paragon</span> , Paragon存在於1919年至1960年之間,此前被稱為Star China Company,現已被Royal Doulton group收在旗下。 其間推出產品多不勝數的圖案, 許多都是華麗而且多用</b><b>鎏金花紋</b><b>,曾是英女王與皇室成員的禦用茶杯,手繪風格細膩典雅,杯底印有英國皇家徽章的標記.</b><b> </b><b> </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">這款</span></b><b><span style="color: magenta; font-size: medium;">Paragon</span></b></span><span style="font-size: large;"><b><span style="font-family: "trebuchet ms";"><span style="color: magenta; font-family: "trebuchet ms" , sans-serif; font-size: medium;">琺瑯描金茶杯</span> </span><span style="font-family: "trebuchet ms" , sans-serif;">是去年底我從一個年輕人手裏購買的,據說是源自他的祖母,老人家一定很細心的保護這這個茶杯,我幾乎看不出來任何使用的痕跡。 根據杯底的印章可以確認這款杯子的制造日期為1955年至1960年間,杯邊和托碟的外圍都鑲著華麗的鎏金花紋,中心用了草莓,漿果和野生玫瑰和花卉來點綴, 底色用了高雅的奶白色, 當杯子坐在托碟上時,杯底還可以看到向外呈放射狀的花卉和漿果 , 整個杯子在燈光下晶瑩剔透, 讓人愛不釋手</span></b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms";"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: magenta; font-size: medium;">Salisbury</span></span></span><span style="font-family: "trebuchet ms";"><span style="color: magenta; font-size: medium;"><span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: x-small;">1957年</span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">描</span>金暈染粉藍色骨瓷杯盤, 最吸引我的莫過於杯口和托碟的花瓣設計了, 這一套有六個顏色, 除了藍色, 還有 粉紅色,綠色,桃色,檸檬色和紫紅色。可遇不可求, 慢慢來收齊</span></span></b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms";"><br /></span></b><b><span style="font-family: "trebuchet ms";"><span style="color: magenta; font-size: medium;">Aynsley<span style="font-family: "trebuchet ms" , sans-serif;"> </span></span><span style="font-family: "trebuchet ms" , sans-serif;">在1952年出品的伊麗莎白二世頭像骨瓷杯碟, 那一年女王才26歲 , 剛剛才登基, 相片上的她非常優雅, 白底金葉圍繞,清雅動人. 60多年過去了, 杯子還是被保存的相當好.</span></span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>這是一套1960年代<span style="color: magenta; font-size: medium;">Coalport</span>出品的“<span style="color: magenta; font-size: medium;">montreal </span>”蒙特利爾綠松石茶杯碟加甜品碟, 潔白的胎質輕薄且堅固,類似印度彩繪紋身的細花邊圖案分布均勻,精細悅目,水綠松石色彩悅目, 觸感輕巧.</b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms";"><br /></span></b><b><span style="font-family: "trebuchet ms" , sans-serif;">骨瓷的保養其實也不難,使用完用溫水洗淨,軟布擦乾便可,若遇茶漬最好用檸檬汁或食用醋清洗,如遇到刮花現象,可以用牙膏及軟布試著輕輕打磨,骨瓷堅固耐用,保養得好的話,傳個幾輩子都可以歷久彌新。</span></b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">其實在於我來說, 挑選骨瓷時不光看品牌或價錢,最重要的是自己是否真正喜歡杯款的設計和花色,如果只是買來為了增值,而不用在日常生活,那再好的骨瓷也只是件擺設,無法真正將情趣融入生活。 每個周末我都會按照心情選一套骨瓷杯子,泡上一杯香味四溢的咖啡或紅茶,然後靜靜地欣賞它的美,這樣的習慣重復了多年,從來也沒有厭倦過,於是所投註的心思,時間,金錢, 一切都變得那麼的值得.</span></b></span>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Fi6.ebayimg.com%2F01%2Fs%2F06%2F2a%2F4b%2Ffd_2.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://lh6.googleusercontent.com/proxy/jfLYjZ_X4PBTkb9ZJuIunfJeU5pVbd0KOP4bZVeaTlykQ5TSL8m825aDBYEcWyJ-PhbjRgBToDbj_-kNtVKCXA" -->Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com6tag:blogger.com,1999:blog-7673190725243235013.post-49780245287365307222016-01-15T19:53:00.001-08:002016-05-05T21:01:40.817-07:00【舊金山】米其林一星 Octivia<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-d_n7KAKRkn0/VlIcdWqI1hI/AAAAAAAAI6k/1vUkpcKCDRE/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-d_n7KAKRkn0/VlIcdWqI1hI/AAAAAAAAI6k/1vUkpcKCDRE/s640/1.jpg" width="640" /></a></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange; font-size: medium;">Octavia </span>是Melissa Perello繼France 之後的第二家餐廳。 位於Octavia 街和Bush街的街角,這裏曾經是Quince 和Baker & Banker 的舊址,兩家都是我非常喜歡的餐廳,隨著Quince的遷走和Baker & Banker的落幕,Octavia是否能在這裏立足呢? 答案是肯定的 ,因為年輕的餐廳開張才7個月就已經得到了米其林一顆星。</b></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://3.bp.blogspot.com/-pBNPV5EH39A/VlIcdv9mmdI/AAAAAAAAI6o/z0f_hVnI-1I/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-pBNPV5EH39A/VlIcdv9mmdI/AAAAAAAAI6o/z0f_hVnI-1I/s640/2.jpg" width="640" /></a></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>餐廳的三面落地窗使得開放式的用餐環境采光很好,雖夜幕已悄悄降落,華燈也已初上,但是晚霞中的餐廳卻非常迷人.</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>推開餐廳門,年輕帥氣的侍者立刻笑容滿面迎上來,確認了我們的訂位之後就請我們自己挑選喜歡的位置,環顧四周後, 我們選擇了離開開放式廚房的最近的一排桌子坐下,這個位置,回頭就可以看到Melissa Perello在廚房裏忙碌.</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://4.bp.blogspot.com/-2Cs6SVdu1zo/VlIcd6-ASwI/AAAAAAAAI6s/sqxugoM90-I/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-2Cs6SVdu1zo/VlIcd6-ASwI/AAAAAAAAI6s/sqxugoM90-I/s640/3.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>餐廳的裝飾是我非常非常傾心的鄉村風格,開放式的用餐環境, 粗框的木桌子保留著原木的魅力和被刻劃過的痕跡, 白底藍色條紋的麻布餐巾觸摸感柔軟, 燭光在桌上微微閃耀</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-7rqT3h6vc88/VlIceH1LNAI/AAAAAAAAI60/rttKvMGHZuY/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-7rqT3h6vc88/VlIceH1LNAI/AAAAAAAAI60/rttKvMGHZuY/s640/4.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>不知道什麼時候我開始喜歡這種鄉村鄙簡的裝飾風格,我當然還是喜歡偶爾穿上我美麗的洋裝,高跟鞋,把背挺得直直的,高傲的揚著頸端著吃完一餐華麗的晚餐,但是也許是年紀大了的關系,我更喜歡穿著舒適的開司米大毛衣,皮褲加短靴,窩在有著柔軟靠墊的座位裏從容的享受美食.</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://4.bp.blogspot.com/-lqroCv2rFVY/VleCjluTFLI/AAAAAAAAI74/fykRfOOR70A/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://4.bp.blogspot.com/-lqroCv2rFVY/VleCjluTFLI/AAAAAAAAI74/fykRfOOR70A/s640/5.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://2.bp.blogspot.com/-0qhC3QrlJY8/VleCj89bHsI/AAAAAAAAI8A/ocx5u9G3axU/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-0qhC3QrlJY8/VleCj89bHsI/AAAAAAAAI8A/ocx5u9G3axU/s640/6.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>餐前面包用的是舊金山著名面包烘培坊The Mill 的<span style="color: orange; font-size: medium;">Sesame Poppy</span> ,全麥的酸面包含有芝麻,罌粟子和海鹽, 面包皮香脆,面包柔軟的像剛剛出爐, 吃一口就停不下來</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-6gq0de1VQew/VleCkKPUpUI/AAAAAAAAI8I/UQmnmS4tJp4/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-6gq0de1VQew/VleCkKPUpUI/AAAAAAAAI8I/UQmnmS4tJp4/s640/7.jpg" width="424" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>接著我們當晚的第一道菜便上來了<span style="color: orange; font-size: medium;">"Delicata Squash, Pipian Verde, Burrata Cheese, Coriander & Pepita</span></b></span><span style="color: orange; font-size: medium;"> " </span> <span style="font-family: "trebuchet ms" , sans-serif;"><b>我最愛的Burrata奶酪搭配烤過的南瓜,南瓜特有的清甜在烤過之後多了煙熏的味道, 我很喜歡.</b></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-E2RjSfIHPus/VleCksjhvkI/AAAAAAAAI8Q/G-RDfQIRP8E/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-E2RjSfIHPus/VleCksjhvkI/AAAAAAAAI8Q/G-RDfQIRP8E/s640/8.jpg" width="402" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>第二道便是餐廳出名的 <span style="color: orange; font-size: medium;">“Chilled Squid Ink NOODLES, Cortez Bottarga, Green Garlic & Lemon Oil”</span> 冰鮮墨魚汁面佐綠大蒜檸檬油汁, 雖然檸檬油汁很清爽,但是這一道以我的口感來說太鹹了一些</b></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-02qshz_WxTs/VleCk0CNieI/AAAAAAAAI8U/jZzDpvl8G_g/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-02qshz_WxTs/VleCk0CNieI/AAAAAAAAI8U/jZzDpvl8G_g/s640/9.jpg" width="408" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>第三道的“<span style="color: orange; font-size: medium;">Tagliattlle al Pesto, winter greens, Parmesan, Fennel and Meyer Lemon</span>”口感層次就豐富多了,Pesto的松子清香和濃郁的Parmesan結合在一起, 茴香特有的香氣再作點綴, 很令味蕾愉悅.</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-75632WO8jlM/VleCidYTscI/AAAAAAAAI7U/cxVv-PN7vKk/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-75632WO8jlM/VleCidYTscI/AAAAAAAAI7U/cxVv-PN7vKk/s640/10.jpg" width="398" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>我發現我們不知不覺的點了三道面食,“<span style="color: orange; font-size: medium;">Malfatti” Ricott Dumplings with Red Chard, Fennel, Olive & Pistachio</span> , 但是每一道都有自己的精彩, 這道包了Ricott的意式餃子配搭了甜菜頭,小茴香,橄欖和開心果, 最妙的是醬汁,酸辣可口,明明應該是一道非常濃郁的料理,卻讓廚師變了戲法的清爽起來</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-ppwUuzunHrw/VleCiUiGH2I/AAAAAAAAI7c/f2_lR3-gEwU/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-ppwUuzunHrw/VleCiUiGH2I/AAAAAAAAI7c/f2_lR3-gEwU/s640/11.jpg" width="394" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://2.bp.blogspot.com/-ncSdCnaHkvM/VleCiS89yUI/AAAAAAAAI7Y/w5wndJELqL0/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-ncSdCnaHkvM/VleCiS89yUI/AAAAAAAAI7Y/w5wndJELqL0/s640/12.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>主菜是"<span style="color: orange; font-size: medium;">Gulf Snapper , Tomatillo “Cioppino” Grilled Tokyo Turnips & Greeens"</span> 煎鯛魚,搭配的醬汁是用蕃茄,蕪菁,青菜混合成的,魚肉煎的很完美,魚皮香脆,這道是我那晚最喜歡的料理</b></span></span></span> <br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-sfKBVpt_b3A/VleCjB_74pI/AAAAAAAAI7g/J7beLr-8FD4/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-sfKBVpt_b3A/VleCjB_74pI/AAAAAAAAI7g/J7beLr-8FD4/s640/13.jpg" width="386" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://2.bp.blogspot.com/-PBIzzrlLNig/VleCjKU5tbI/AAAAAAAAI7s/8MW-z4WvxmM/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-PBIzzrlLNig/VleCjKU5tbI/AAAAAAAAI7s/8MW-z4WvxmM/s640/14.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>除了精彩的主菜,我還愛上了接著上來的甜點 "<span style="color: orange; font-size: medium;">Bartlett Pear FLOAT yogurt whey & lavender",</span>洋梨做的雪葩非常的清甜,澆上熏衣草香味的氣泡水,將之前的飽足和油膩減輕了不少,那一瞬間我就滿足了</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange;"><span style="color: black;">這是一次很特別的體驗,Melissa Perello 將我們熟悉的食材賦予了新的生命,她女性特有的細膩和對食物敏銳的感官讓她創作出一道道精彩美味的料理,我已經迫不及待下一次的拜訪了.</span></span></b></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange; font-size: medium;">Octavia</span></b><br />1701 Octavia St<br />San Francisco, CA 94109<br />Phone:(415) 408-7507</span></span></span></div>
Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com1tag:blogger.com,1999:blog-7673190725243235013.post-77684816491516454172015-11-05T19:06:00.001-08:002016-05-05T21:02:38.021-07:00【舊金山】新鮮火辣剛出爐的米其林一星 Al's Place <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-etq0uCPZaqk/VjrOMXWVLvI/AAAAAAAAI4A/wNmwBxBFwdc/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://1.bp.blogspot.com/-etq0uCPZaqk/VjrOMXWVLvI/AAAAAAAAI4A/wNmwBxBFwdc/s640/2.jpg" width="640" /></a></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>今年8月榮獲著名飲食雜誌Bon Appetit評選為全美最佳新餐館的Al’s Place , 是位於舊金山Mission區26街與Valencia Street路口的一家小餐廳, 剛開業不到一年,卻已受到各路美食家的註意,10月又贏得米其林一顆星, Al’s place 以創新的素食料理與特別料理的炸薯條聞名, 31歲的主廚Aaron London就在灣區Sonoma county 長大,14歲開始在餐廳打工洗碗,慢慢的衍生了對烹飪的興趣後在紐約的CIA深造, 畢業後在巴黎的三星餐廳L’astrance 和 L’arpege工作學習, 2007年回到灣區,在Napa著名的素菜館ubuntu 任廚 ,終於在今年如了心願,擁有了屬於自己的餐廳, 他設計的餐廳概念,是以素菜為主,海鮮,肉類為輔的菜單,並以時令變化做不同的改變和搭配,以精湛創新的手法,將素菜料理帶上另一個層次.</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>臨時起意去吃的,當然訂不到位子,事實上接下來的兩個月都訂不到, 幸好餐廳有預留30%的位子給沒有訂位的客人,我當然是深諳“早起的鳥兒有蟲吃”的道理,下午4點半就去報到,果然拔了頭籌,在門口窺見餐廳員工正在裏面認真開會,看看四周無人,於是轉身過馬路到停在對面的車裏拿圍巾,誰知再回來時已有三位在等候,真真是“大意失荊州”, 於是在餐廳門口乖乖等到5點半開門, 帶位小姐照顧好訂位的客人後就開始安排我們入座了.</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-N6bJMeWcvtY/VjrOTZrBfHI/AAAAAAAAI4Q/OTMz53hG9_Y/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-N6bJMeWcvtY/VjrOTZrBfHI/AAAAAAAAI4Q/OTMz53hG9_Y/s640/3.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>餐廳的外墻被刷成了美麗的法國藍,裏面是樸實的白墻木桌,挑高的窗戶光線充足 , 46個位子的餐廳呈長方形,最裏面的是酒吧和廚房, 餐廳選用了來自Grass Valley Blue Dane Garden的蔬菜,每周一次送到餐廳後被存放在餐廳地下溫室中,每天采摘,所以食客吃到的是最新鮮沒有入過冰箱的蔬菜.</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-WJq2J4wm3DA/VjrOeg79UOI/AAAAAAAAI4Y/T1Cuvx9o72U/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-WJq2J4wm3DA/VjrOeg79UOI/AAAAAAAAI4Y/T1Cuvx9o72U/s640/5.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://2.bp.blogspot.com/-M-oghCUweWI/VjrOfB5pRTI/AAAAAAAAI4c/N-KyIfV9NxU/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-M-oghCUweWI/VjrOfB5pRTI/AAAAAAAAI4c/N-KyIfV9NxU/s640/6.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b> 灣區正在受乾旱的折磨,所以越來越多的餐廳都提倡節約用水,如果客人不提出要求,水和面包都不會出現,雖然它們都是免費的.</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><b><span style="font-family: "trebuchet ms" , sans-serif;">餐單, 從小吃開場, 接著是冷菜 和熱菜, 然後肉類海鮮作輔食 ,也可以選擇廚師 設計的家庭式套餐, 一位要價60</span></b></span></span> </div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://2.bp.blogspot.com/-eg3eHnNeqx8/VjwXRstvfrI/AAAAAAAAI6U/HC8fHVjbit4/s1600/20151024_173520_%25E5%2589%25AF%25E6%259C%25AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-eg3eHnNeqx8/VjwXRstvfrI/AAAAAAAAI6U/HC8fHVjbit4/s640/20151024_173520_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="436" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"> <span style="font-family: "trebuchet ms" , sans-serif;"><b>接下來的體驗顛覆了我們以往對素菜的看法,包括法式薯條</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b> </b></span><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange; font-size: medium;">Bean broth chawanmushi, cherry tomato , pistachio</span> <br />日式的茶碗蒸吃了不少,第一次吃到用豆汁蒸制的, 上面鋪滿的櫻桃番茄和開心果,好吃極了</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-QAh_qFY3iF4/VjrOuzSBOqI/AAAAAAAAI5A/9ZFySo5hDZA/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://1.bp.blogspot.com/-QAh_qFY3iF4/VjrOuzSBOqI/AAAAAAAAI5A/9ZFySo5hDZA/s640/8.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-LRGZPBm2hr4/VjrOvaxe7JI/AAAAAAAAI5E/vy8OXgNVYLY/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-LRGZPBm2hr4/VjrOvaxe7JI/AAAAAAAAI5E/vy8OXgNVYLY/s640/10.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange; font-size: medium;">French fries, smoked apple sauce</span> <br />請註意,這可不是普通法式薯條,雖然menu是這麽寫的,上來的時候我心裏還在嘀咕,好小氣,才這麽一點點,薯條要堆滿才吃得痛快啊!抓一條放入嘴裏,咦?這是啥玩藝?怎麽不是酥脆酥脆熟悉的口感呢?反而好有韌性,需要花點力氣咀嚼,蘸著煙熏蘋果醬, 吃著吃著便上癮了,問了waiter, 原來是Pickled French Fries,</b></span> <span style="font-family: "trebuchet ms" , sans-serif;"><b>很費工夫的一道料理,也難怪不舍得給太多.</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://4.bp.blogspot.com/-0WEGuR81kNA/VjrO7cSutdI/AAAAAAAAI5M/p1TY7iFAiAs/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-0WEGuR81kNA/VjrO7cSutdI/AAAAAAAAI5M/p1TY7iFAiAs/s640/9.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange; font-size: medium;">Light cured trout, crispy potatos, smashed turnip , bagna cauda</span> </b></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>輕腌過的鱒魚,配著拍碎後連皮油炸的又脆又香的土豆,核桃肉,蕪菁泥,天馬行空的組合,卻意外地相配</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://3.bp.blogspot.com/-RIS2tJJW6l0/VjrPKeacsAI/AAAAAAAAI5Q/41_1zcPQTOI/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-RIS2tJJW6l0/VjrPKeacsAI/AAAAAAAAI5Q/41_1zcPQTOI/s640/11.jpg" width="398" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://2.bp.blogspot.com/-qXv-bQa6H38/VjrPK4H0dzI/AAAAAAAAI5U/zNTO-Eu_sQU/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-qXv-bQa6H38/VjrPK4H0dzI/AAAAAAAAI5U/zNTO-Eu_sQU/s640/12.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange; font-size: medium;">Winter squash , grilled apple+kale, currant soffritto , burrata, quince vinegar</span> </b></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>烤南瓜,配Burrata 乳酪,醋栗乾,佐榲桲醋和烤蘋果,羽衣甘藍醬, 每一口都豐富美味多層次,是這晚我最愛的一道</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://3.bp.blogspot.com/-w4ZFAKT22BA/VjrPe0y2IoI/AAAAAAAAI5g/5YX_nXgTiRA/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-w4ZFAKT22BA/VjrPe0y2IoI/AAAAAAAAI5g/5YX_nXgTiRA/s640/13.jpg" width="408" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange; font-size: medium;">Pear curry , black lime-cod, persimmon, blistered squash</span> </b></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>這是一道咖喱湯,但是非常的不尋常組合,我吃到了鱈魚,柿子,梨,南瓜,哦不,我吃到了東南亞的秋天, 那一口充滿了椰香的咖喱並沒有太重的掩蓋了秋天的果實的美味, 實屬不易</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://2.bp.blogspot.com/-Uea9IKP_76c/VjrSJFwAEcI/AAAAAAAAI50/QXrI8j2POpc/s1600/17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://2.bp.blogspot.com/-Uea9IKP_76c/VjrSJFwAEcI/AAAAAAAAI50/QXrI8j2POpc/s640/17.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="color: orange; font-family: "trebuchet ms" , sans-serif; font-size: medium;"><b>Grits, goat’s milk curds, fried brussels sprouts, quince, chanterelle - added poached farm egg , olive oil</b></span></span></span> <br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>以粗玉米粉煮成的稠粥墊底, 上面撒了油炸羽衣甘藍,榲桲,雞油菌菇,一顆加點的水波蛋,配上羊乳酪,淋上橄欖油,黑胡椒 , 香味撲鼻</b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://2.bp.blogspot.com/-1j6afsuof5U/VjrSOhE3kKI/AAAAAAAAI58/wJwVMExMrps/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-1j6afsuof5U/VjrSOhE3kKI/AAAAAAAAI58/wJwVMExMrps/s640/16.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>這道吃完之後我們已經心滿胃足, 連甜點也沒有空間再塞下去, 能把素菜料理做的出神入化, 也難怪兩大美食評論平台這麼用力推薦. 你, 準備好排隊了嗎? </b></span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange; font-size: medium;">Al's Place</span></b> </span></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">1499 Valencia St, </span></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">San Francisco, CA 94110<br />(415) 416-6136 </span><span style="font-family: "trebuchet ms" , sans-serif;"> </span></span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><a href="http://www.alsplacesf.com/"><span style="font-family: "trebuchet ms" , sans-serif;">www.alsplacesf.com</span></a></span></span></div>
Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com0tag:blogger.com,1999:blog-7673190725243235013.post-76738033659611489032015-10-26T17:33:00.003-07:002016-01-21T20:31:10.431-08:00【舊金山】明星廚師Michael Mina的試驗廚房<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Vzsv1J8sdUE/ViQvbBK0bII/AAAAAAAAIxE/3L77vJtEw0Q/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-Vzsv1J8sdUE/ViQvbBK0bII/AAAAAAAAIxE/3L77vJtEw0Q/s640/1.jpg" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><strong><span style="font-size: large;">Michael Mina</span> , 這位出生在埃及開羅的明星廚師從小生長在美國的華盛頓州,16歲就開始在一家法國餐廳工作, 大學時在西雅圖的Space Needle上的餐廳打工,愛上烹飪之後大學一年後就轉到了紐約的美國烹飪學院 CIA Hyde Park。 </strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong>遇到著名的網球選手Andre Agassi前他在舊金山著名的海鮮餐廳Aqua旗下任行政主廚, 兩人認識後一拍即和,以Mina的名字成立了Mina 餐飲集團 ,相繼在舊金山和拉斯維加斯開了概念餐廳,不過他和米其林的關系卻有點微妙,2006年Michael Mina得到了米其林兩星,當時整個灣區只有四家餐廳得到此殊榮,2010被貶為一星, 2011年連一星都沒有了,2012年,又返回到一星。 </strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong>當Michael Mina 的餐廳還在聯合廣場的St. Francis Hotel 時我曾經光顧過,當時據說投資了三百多萬美金裝修以粉藍色為主的餐廳的美輪美奐,每種食材用三種不同方法料理的手法更讓人印象深刻, 後來沒幾年Michael Mina 卻搬到了Aqua的舊址,加上灣區不斷有新的餐廳開張,Michael Mina漸漸的就被我淡忘了,一直到最近,聽說他新開了一家測試廚房, 在不同時段會推出不同的菜單,聽起來非常有趣,於是就前來探個究竟 。</strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong>餐廳位於舊金山Cow Hallow 區, 離開熱鬧的Marina就是一街之隔,遠遠的快接近餐廳的時候,就看到了火紅色的桌椅和擋雨棚, 餐廳並沒有招牌, 只是在門口豎立的黑板上寫了餐廳的名字和菜單</strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong>我們吃到的, 是Middle'terranea 的菜單,由中東和地中海地區的傳統菜肴變化而來的家庭風格套餐, 最近好像流行先付錢後吃飯, Michael Mina 也追著流行采用了Resy的網站,好在一位45美金還不算離譜,就算是踩到地雷心也不會太痛,更何況網上的review都還不錯,於是一點猶豫都沒有就訂了下去.</strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong>走入餐廳裏面,燈光昏暗迷惑, 墻上的暗紅色花紋壁紙, 銅色的圓鏡,一下子時光回逝了好幾十年的感覺</strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong><span style="color: blue;"><span style="font-size: large;"><span style="color: purple;">THE GREET</span><br /><span style="color: orange;">Frozen Pomegranate Limonana, Fist Press Olive Oil, mint, sea salt</span></span></span> </strong></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><strong>首先上來的是廚師歡迎小食, 你沒看錯,我也沒放錯,第一道就是石榴, 檸檬,橄欖油,薄荷,海鹽做的冰條, 好令人驚喜的開場, 冰涼酸甜清爽開胃</strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong><span style="font-size: large;"><span style="color: orange;"><span style="color: purple;">LAFFA</span><br /><span style="color: orange;">Warm flat bread with Berbere-Spiced Ahi Tuna, Baba Ghanoush, Crispy Spring Onions, Picked Hot Peppers</span></span></span> </strong></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><strong>第二道來的是Laffa面餅, 上面是用香料腌制過的金槍魚,炸的酥脆的青蔥,和酸辣椒, 用手卷起來 兩三口就吃完了,讓人意猶未盡.</strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong>再來是三道素菜沙拉, 一邊吃一邊佩服廚師將本來很粗曠的地中海沙拉做的如此細致美味</strong></span><br />
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<span style="color: orange; font-family: "trebuchet ms" , sans-serif; font-size: large;"><strong>SALATIM</strong></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><strong><span style="color: orange; font-size: large;">Marinated Heirloom Tomatoes, Saganaki-Style Halloumi, Toasted Seasame Seeds, Medjool Dates, Watercress, Brown Butter-Saba Vinaigrette</span> </strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://2.bp.blogspot.com/-2h4Z_pQZrHU/ViRKIHklJOI/AAAAAAAAIzM/zd4R01Ekc6s/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" height="640" src="http://2.bp.blogspot.com/-2h4Z_pQZrHU/ViRKIHklJOI/AAAAAAAAIzM/zd4R01Ekc6s/s640/7.jpg" width="387" /></strong></a></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: orange; font-family: "trebuchet ms" , sans-serif; font-size: large;"><strong>Brokaw Avocado with Pickled Hot Peppers and Summer Vegetables, Fried Walnuts, Katafi Schug</strong></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://3.bp.blogspot.com/-slc4niiskcU/ViRKI6UNf-I/AAAAAAAAIzQ/DAJlpKSF9EQ/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" height="360" src="http://3.bp.blogspot.com/-slc4niiskcU/ViRKI6UNf-I/AAAAAAAAIzQ/DAJlpKSF9EQ/s640/8.jpg" width="640" /></strong></a></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><strong><span style="color: orange; font-size: large;"> Kale Tabbouleh, Lebanese Raisins, Marcona Almonds, Toasted Bulgur, Two Year Old Valencia Oranges</span> </strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://2.bp.blogspot.com/-fNWyLawDtlo/ViRKJwaE3FI/AAAAAAAAIzY/EpV7oMLmeKQ/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" height="360" src="http://2.bp.blogspot.com/-fNWyLawDtlo/ViRKJwaE3FI/AAAAAAAAIzY/EpV7oMLmeKQ/s640/9.jpg" width="640" /></strong></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><strong><span style="color: purple;">HUMMUS</span><br /><span style="color: orange; font-size: large;">Spicy Lamb Ragu, Toasted Pine Nuts, Pomegranate Crispy Zucchini, Espelette</span></strong></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><strong>源自中東的鷹嘴豆泥 (hummus),作沾醬食用,是營養豐富的全素高纖維蛋白, 近年在美國非常盛行,加上了香辣羊肉,烤松子,石榴,香脆西葫蘆,好吃的不得了</strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://1.bp.blogspot.com/-idRx7E4deTk/ViRKD0gnGwI/AAAAAAAAIyc/cQZbHKREBk0/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" height="640" src="http://1.bp.blogspot.com/-idRx7E4deTk/ViRKD0gnGwI/AAAAAAAAIyc/cQZbHKREBk0/s640/10.jpg" width="420" /></strong></a></span></div>
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<span style="color: #eeeeee; font-family: "trebuchet ms" , sans-serif;"><strong>CHAR-GRILLED OR ROASTED MEATS</strong></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /><strong><span style="color: orange; font-size: large;">Harissa-Marinated Whole Roasted Chicken, Smashed & Fried Fingerling Potatoes </span></strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong><span style="color: orange; font-size: large;">Slow cooked Brisket , Yemenite Spiced, Basmati, Chick Peas , Lentils</span> </strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong>我們在選主菜時被建議各選其一,於是用香料腌制過的烤雞和慢燉牛腩一起出現了</strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://3.bp.blogspot.com/-1kjLczHFoe0/ViRKDy7u1GI/AAAAAAAAIyg/Ij8o88WBZDs/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" height="408" src="http://3.bp.blogspot.com/-1kjLczHFoe0/ViRKDy7u1GI/AAAAAAAAIyg/Ij8o88WBZDs/s640/13.jpg" width="640" /></strong></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://2.bp.blogspot.com/-kdlc07VV_XU/ViRKL81P8CI/AAAAAAAAIzk/ovTIFghJwqw/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" height="404" src="http://2.bp.blogspot.com/-kdlc07VV_XU/ViRKL81P8CI/AAAAAAAAIzk/ovTIFghJwqw/s640/14.jpg" width="640" /></strong></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://2.bp.blogspot.com/-ssJX9M9Gt-w/ViRKFIbsz0I/AAAAAAAAIyw/-WyMtBC1OLQ/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" height="640" src="http://2.bp.blogspot.com/-ssJX9M9Gt-w/ViRKFIbsz0I/AAAAAAAAIyw/-WyMtBC1OLQ/s640/16.jpg" width="420" /></strong></a></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><strong> <span style="color: orange; font-size: large;">Roasted Heirloom Carrots, Dried Apricots , CHermoula Yogurt, Basil</span> </strong></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><strong>還有!烤胡蘿蔔,杏脯乾,CHermoula酸奶醬,碎羅勒葉</strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://2.bp.blogspot.com/-97FZMQVbSZM/ViRKGDz9FBI/AAAAAAAAIy8/rvBzlJYDJ8E/s1600/17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" height="374" src="http://2.bp.blogspot.com/-97FZMQVbSZM/ViRKGDz9FBI/AAAAAAAAIy8/rvBzlJYDJ8E/s640/17.jpg" width="640" /></strong></a></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><strong> <span style="color: orange; font-size: large;">Swiss CHard, Oil CUred Black Olives, Toasted Garlic, Red Grapes</span> </strong></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><strong>還有!瑞士甜菜,黑橄欖,烤大蒜和紅葡萄</strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://3.bp.blogspot.com/-iqCvzMcpIQg/ViROc6x4UpI/AAAAAAAAIzw/FJLpv-Mm9fw/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" height="398" src="http://3.bp.blogspot.com/-iqCvzMcpIQg/ViROc6x4UpI/AAAAAAAAIzw/FJLpv-Mm9fw/s640/15.jpg" width="640" /></strong></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong><span style="color: purple;">SWEET</span> <br /><span style="color: orange; font-size: large;">Greek-Sytle Rice Pudding , Cinnamon, Warm Gravenstein Apples</span> </strong></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><strong>出了名太甜膩的希臘米布丁。。。不合我的胃口</strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://3.bp.blogspot.com/-nFNXrJEn2HE/ViRKHHK8DJI/AAAAAAAAIzE/chLDkO6E_Ak/s1600/18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" height="640" src="http://3.bp.blogspot.com/-nFNXrJEn2HE/ViRKHHK8DJI/AAAAAAAAIzE/chLDkO6E_Ak/s640/18.jpg" width="406" /></strong></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong>好熱鬧! 好美味,好健康,好家庭的一餐,最近我們吃的餐廳都是家庭式的用餐法,看來這種用餐方法越來越被美國人接受了呢! 從10月底到12月,Michael Mina將推出 Little Italy 的套餐,好生期待呢! </strong></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><strong><span style="color: orange; font-size: large;">Mina Test Kitchen</span> <br />2120 Greenwich St<br />San Francisco, CA 94123 <br />(415) 625-5469</strong></span> </div>
Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com0tag:blogger.com,1999:blog-7673190725243235013.post-64944903147403827102015-10-20T17:15:00.003-07:002016-05-02T20:08:44.250-07:00【紐約】 米其林三星, 世界最佳餐廳排名第19名~ Le Bernardin<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>幾年前我從Anthony Bourdain的”No Reservation” 中認識了法國廚師Eric Ripert, 同時也認識了他服務的紐約頂級海鮮餐廳Le Bernardin , 我的好友在年初時偶遇這兩位美食屆的出名人物,發了一張合照過來把我羨慕的半死,於是8月的紐約行程,Le Bernardin就被安排在了行程表上.</b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Eric Ripert接手Le Bernardin據說已經是第21個年頭,這家1972年始於巴黎的法式海鮮餐廳從1986年在紐約開張之後就一直盛名在外,僅僅用了三個月的時間就得到了苛刻的紐約時報4顆星的殊榮,2005後囊括了米其林三星且保持至今, 更在2015年世界最佳50名餐廳名單上排名第19名. 有道是百聞不如一見,那Le Bernardin就是百聞不如一吃, 吃過了,就懂了這三顆米其林星星為什麽經久不落了.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>餐廳坐落在曼哈頓西51街和第七大街的一棟高樓的一樓,銀色招牌不擡頭細看很容易錯過, </b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>4年前餐廳才重金整裝過,入了玄關,即可感受低調大氣沈穩的風格。 在一排白色蘭花裝飾的後面迎接我們的是一幅幾乎占據了整面墻的巨大油畫:Ran Ortner的“深海一號”Deep Water No. 1 , 大海,也正是我們今晚的食材的來源!</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>我們被安排在餐廳中心的圓桌,半圓形的靠背皮椅非常寬敞舒適,女士的腳邊還有一個小矮凳,這完全延續了法國的傳統,為女士的包精心安排的座位</b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">餐廳采用的,正是法國著名瓷器品牌Bernardaud 的 Ecume 系列的餐具,這款被許多高級餐廳采用的餐具,用大小中空圓心圖案雕刻,雪白色調如泡沫般立體,手感一流,還未開始用餐,顏值分已大增</span> .</b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">入座片刻,侍者便遞上餐單,既然難得來一次,我們就選了一位$205的8道菜式的Chef’s Tasting Menu</span> .</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>首先上來的便是<span style="color: blue;">Amuse Bouche</span>,今天的主廚贈與客人的見面禮是由海膽,龍蝦肉,龍蝦冷湯的豪氣組合</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>餐廳的面包,來自法國出名的Maison Kayser面包坊, 據說面包坊每天分三次將熱騰騰的面包運送至餐廳,面包籃內的選項多達10種,黃油更是早早的靜置在室溫。</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>第一道正式料理 , 是純生的Tuna<br /><span style="color: blue;">Yellowfin Tuna Carpaccio; Iberico Ham “Chutney,” Sea Beans, Lemon-Extra Virgin Olive Oil</span>這道菜上來就已經驚艷,血紅色純生黃鰭金槍魚薄片鋪滿的盤底, 上面點綴著海紅豆, 伊比利亞火腿醬,佐檸檬特級初榨橄欖油</b></span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">第二道的輕炎料理: King Fish-Caviar<br /><span style="color: blue;">Warm King Fish “Sashimi;” Osetra Caviar Light Marinière Broth</span>美麗粉紅色的鲹魚(King Fish)刺身, 每一片刺身上放置了用了Malossol(一點點鹽)的處理的魚籽醬(Ostera Caviar),靜靜地坐立在用葡萄酒青口特制的金黃色清湯內,香氣迷人,刺身的新鮮度讓魚肉毫無半點腥味 ,魚的表面雖被輕炎過,口感卻還是如純生般有脆的嚼勁,隨舌尖點破的魚子醬此刻釋放出來的海味將魚肉的鮮度又提升了一個層次,吃在嘴裏,除了感動和嘆氣,已無二話</span> </b></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>第三道, 微烹料理 : Langoustine<br /><span style="color: blue;">Pan Roasted Langoustine; Foie Gras Soubise, Aged Sherry-Verjus Vinaigrette</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">海鰲蝦!!! 這種罕見又相當昂貴的食材很少在食桌上出現, 它們大多憩息在至少200米深的海底,非常不易俘獲,有著很長的壽命, 有些可能超過100年, 曾被日本的漁民稱為世界上最難得有最美味的海鮮之一。它的外形像小龍蝦,卻有著比龍蝦更加細嫩的肉質和鮮甜的口感,今天的海鰲蝦, 用鵝肝洋蔥濃汁和陳年油醋汁來微微點綴,自身的鮮甜彈牙滑脆滑度在口中回味無窮</span> </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>第四道: Lobster<br /><span style="color: blue;">Lacquered Lobster Tail; Herb Spring Roll, Lemongrass Consommé</span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>有東南亞風味的龍蝦料理其實不賴, 但是前面的海鰲蝦太震撼了,所以當龍蝦上來的時候就完全被打敗了呀,嗯我在想如果次序換一下可能會好些</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>第五道: Monkfish<br /><span style="color: blue;">Pan Roasted Monkfish; Baked Portobellos, Pearl Onions à la Crème Paprika Sauce</span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>我一直都喜歡吃奇醜無比的鮟鱇魚 , 魚肉纖維緊實的可以和雞肉一拼,今天的烤鮟鱇魚美料理美極了, 魚肉被小珍珠洋蔥點綴著,侍者在上菜時淋上鮮紅色的奶油辣椒粉漿, 愈發襯托出魚肉的雪白</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>第六道White Tuna-Kobe Beef<br /><span style="color: blue;">Grilled Escolar and Seared Wagyu Beef; Fresh Kimchi Asian Pear, Soy-Citrus Emulsion</span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>烤鯖魚, 煎和牛,和韓國泡菜的組合實在新奇有趣,很特別的吃法</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>第八道Blueberry</b></span></div>
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<span style="color: blue; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>Marinated “Golden Blueberries,” Frozen Sweet Corn Meringue</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>來到甜品的部分了, 白色甜玉米蛋白甜餅配鍍了金的藍莓,再淋上冰涼的藍莓漿, 酸甜之余還可以明顯吃到玉米的香氣</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>第七道:Matcha<br /><span style="color: blue;">Green Tea Custard, Preserved Lychee, Jasmine Ice Cream</span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>綠茶口味的Custard ,腌制過的荔枝配搭了茉莉花冰淇淋, 哦我最愛吃花香味的冰淇淋了</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>我們在訂位時有提到是為了慶祝我們的結婚紀念日,於是餐廳非常貼心的送上驚喜</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>餐後的咖啡和小甜點也很有水準</b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">服務周到舒適,食材和廚師的料理手法頂尖,每一道都可令人回味無窮,這一餐,果然沒有負了米其林三星的盛名</span> </b></span></div>
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<span id="goog_698433973" style="font-size: large;"></span><span id="goog_698433974" style="font-size: large;"><br /><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange;">Le Bernardin by Eric Ripert</span> <br />155 W 51st St, New York, NY 10019<br />(212) 554-1515</b></span><a href="https://www.le-bernardin.com/"><span style="font-family: "trebuchet ms" , sans-serif;"><b>https://www.le-bernardin.com</b></span></a></span></div>
<br />Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com0tag:blogger.com,1999:blog-7673190725243235013.post-27625859878005347742015-10-14T12:59:00.004-07:002016-01-22T16:02:42.336-08:00【舊金山】精品咖啡先驅 Ritual Coffee Roaster <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">曾經幾時,咖啡就是咖啡,人們習慣早晨眼睛還沒有完全睜開前將一杯咖啡灌下肚子,沒有太多人在乎那杯咖啡好不好喝,咖啡豆從哪裏來,嘴裏微苦微焦的味道也變成了一種習慣,大家似乎只需要達到一個目的,讓咖啡因進入體內讓自己清醒.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">但在過去的十年裡全美的咖啡市場發生了巨大的變化,一股新興的咖啡潮流:“<span style="color: orange; font-size: large;"><b>精品咖啡</b></span>”開始慢慢在全美各地蔓延,他們專註於小眾市場,為咖啡愛好者到世界各地收集頂級咖啡豆,采用淺烘培的方式提升咖啡豆的香醇,並且加入水果的香味和酸味, 很快的這股風越吹越旺,死忠的擁護者越來越多,如今的咖啡熱愛者會註意到咖啡豆的來源,種類,烘培的方式,沖泡時水溫和時間的控制.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">你可記得從什麼時候開始 "<b><span style="font-size: large;">baristas 咖啡師</span></b>" 這個字眼進入了你的字典? 當你擠在精品咖啡吧點咖啡的時候 , 你聽到身邊的人不是點<span style="font-size: large;"><b>latte, mocha , cappuccino</b>, 而是</span><b><span style="font-size: large;">flat white , con panna , cortado</span>....... </b>以 espresso 為基底的花樣變化越來越多 <b><br /></b></span><br />
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<a href="http://3.bp.blogspot.com/-A13PCeo7PSo/Vhg4H0pgP4I/AAAAAAAAIvU/0Ubb_8aCetc/s1600/Types-of-Coffee-Drinks-small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-A13PCeo7PSo/Vhg4H0pgP4I/AAAAAAAAIvU/0Ubb_8aCetc/s640/Types-of-Coffee-Drinks-small.jpg" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;">在這波風潮中,美食網站epicurious提到全美六大個性化咖啡先趨者(Pioneers),也是帶起此波咖啡運動的代表性品牌,包括了芝加哥的<span style="color: blue;"><b>I<span style="color: orange; font-size: large;">ntelligentsia</span></b></span>、波特蘭的<span style="color: orange; font-size: large;"><b>Stumptown</b></span>、舊金山灣區的 <span style="color: orange; font-size: large;"><b>Ritual Coffee Roasters、Blue bottle Coffee , Counter culture Coffee</b></span>以及來自肯瑟斯Topeka的<span style="color: orange; font-size: large;"><b>PT's Coffee</b></span>.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">2002年開始的Blue Bottle 很早就虜獲了我的味蕾, 但最近一年我迷上Ritual Coffee Roaster的咖啡豆, 原因也很簡單,他們多元化的使用我最喜愛的<b><span style="font-size: large;">Bourbon</span></b>豆子,無論是單一品種或混合 , 淺烘焙後的豆子香味都極其誘人,各種水果酸味調性中和的恰到好處,我在手沖時會選擇加多20%的豆子,搭配Heavy Cream 後甜度增加,Body 較厚,尾韻長久,從中我找到了最適合我的口味.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Ritual 的包裝上的標簽也非常貼心,清楚地表明產地,豆子種類和基調, 使得挑選的工作變得再容易不過.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">我有個習慣,一旦喝到好喝的豆子, 就會拍照存檔 , 從去年這包Gihombo開始, 今年默默的也喝了不少Rutual 的豆子, 幾乎每一款都入了檔, 可見口味 實在相合 </span> </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">生活在舊金山灣區, 除了美食美酒, 好咖啡也是隨手可得, 實在幸福的不得了 .</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">點<strong><a href="http://www.lisaloveeat.com/2014/09/san-francisco-ca.html" target="_blank">這裏</a></strong>看舊金山灣區我<strong><span style="font-size: large;">最愛的7家精品咖啡店</span></strong></span><br />
Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com0tag:blogger.com,1999:blog-7673190725243235013.post-30851462559137512422015-10-09T18:29:00.002-07:002016-05-02T20:11:59.429-07:00【舊金山】米其林兩星女廚的新餐廳~Petit Crenn<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>上個周末,我們拜訪了新鮮火辣剛剛出爐2個月的<span style="color: orange; font-size: medium;">Petit Crenn</span> . 這家走輕松路線的小餐廳的主人是舊金山赫赫有名的法國女廚師Dominique Crenn, 她的第一家餐廳<span style="font-size: medium;">Atelier Crenn</span> (</b><a href="http://www.lisaloveeat.com/2013/08/atelier-crenn-san-francisco-ca.html" target="_blank"><b>點這裏看食記</b></a><b>), 已經擁有了兩顆閃閃耀眼的米其林星星,這位全身都布滿刺青但滿腹才氣的女廚師,餐單以詩詞的方式介紹,甜點做的像莫奈的立體畫,這次又帶來什麽樣的驚喜呢?</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>在網上訂位時我得知晚餐有兩個時段的選擇:6點或者8點半, 定價一人$72.00 (已包括小費但沒有包括酒或者稅) 的五道家庭式套餐由廚師根據當天買到的以海鮮和蔬菜為主的新鮮食材來決定菜色,这样的菜单在嗜肉的食客那裏恐怕就比較不討好了. 我們決定了吃第二輪,這樣就沒有了一定要在8點半前離座的壓力.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>餐廳的位於舊金山Hayes Valley, 這一區早已非常熱鬧, 加上近年Twitter的總部就安在了附近,使得這個區的餐廳生意更加火熱,除了老牌的Absinthe Brasseris, Jardiniere, Chez Maman, 還有出名的Zuni Café, Nojo, Lers Ros等等,連Corey Lee去年都跑來這裏湊熱鬧,開了他的第二家餐廳Monsieur Benjamin .</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>接近8點半時我們終於找到了停車位,漫步兩條街來到Bar Jules 舊址,現今的Petit Crenn, 餐廳的外貌在Dominique Crenn手下完全變了個模樣,從以前的鮮黃色門黑藍色墻變成了我最愛的法國復古白(French Vintage White), 餐廳裏燈火輝明,前一輪的客人都已離去,而下一輪的客人還沒有到齊,整個餐廳一共38個座位,有餐桌的28個座位是留給預先訂位的客人,酒吧的10個座位則留給臨時走入的客人.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>餐廳的內部也是以復古白為主,Dominique從她的藝術家父親那裏得到了很好的品位:洗白的墙色, 粗曠的水泥地, 粗麻繩垂吊的燈泡 , 簡單的核桃木餐桌,白色和麻色的松軟靠墊,白色S形的座椅,所有的原素都讓這個空間變得溫暖如家又不失性感.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>從餐具的選用更可看到主人的用心:世界出名Laguiole 手工象牙白把柄的餐刀,古董銀刀叉,線條優美的酒杯,從落座開始,我的眼光就舍不得停下來,滿眼盡是我的喜愛.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b> 然後我的眼光停留在了牆上巨大的黑板上, 上面正是當晚的菜色</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>再細看酒單,由侍酒主管Courtney Humiston負責的酒包括了香檳,白,桃紅葡萄酒來搭配海鮮和蔬菜,另外還有來自法國的氣泡水 . 還在研究的當下,開放式廚房裡的負責料理的28歲年輕廚師Aaron Thayer已經開始熱鬧的擺盤了,在酸麵包和氣泡水到來的不久後侍者就端到了我們面前,分別是:</b> </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"> 我<b>一直對沙丁魚很感冒,勉為其難吃了一口還是覺得太腥,但是芝士小泡芙和酸面包就吃的我開心極了,一邊吃一邊想下次要提醒廚師不要在我的黃油上撒這麽多鹽.......</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>吃完這三道休息片刻後,又上來一道香嫩可口的經典奶酪香料煎蛋卷, 而這些還都不在當晚的菜單上</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"> <b>蛋卷過後才是菜單上正式的第一道:<span style="color: orange; font-size: medium;">來自加州Morro Bay的Grassy bar 生蠔佐用小茴香木犀草調制的Mignonette Sauce</span>, 生蠔新鮮肥嫩,配搭的酒醋汁酸甜可口,十分美味 </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><b>第二道是<span style="color: orange; font-size: medium;">烤章魚配白豆,檸檬汁</span> , 又是我喜歡的組合,章魚不老不嫩烤得恰到好處, 清爽的檸檬汁提升了章魚的鮮美</b></span> </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>主菜上場了! <span style="font-size: medium;"> <span style="color: orange;">炭烤魚翅魚佐小酸豆黃油白酒汁</span></span> ,用來調味的Caper看起來像一粒粒綠色的小豆子,其實它是刺山柑的花苞,用醋和鹽腌制過後有清爽的香氣和酸味, 很適合與海鮮搭配, 同時上來的還有烤胡蘿蔔和烤奶油花菜,一下子就像到了布列塔尼人的家裏, 啊Dominique Crenn本来就是布列塔尼人, 她在這裏沿用了她祖母和母親的料理方式,我一邊用叉子把魚翅魚的肉從軟骨上刮下來,一邊嘴裏嚼著被烤到焦甜的胡羅蔔,滿肚子的幸福</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>主菜過後來了一道<span style="color: orange; font-size: medium;">生菜沙拉</span>,用蘋果酒芥末醬調制的冰涼清爽的沙拉讓胃一下子舒緩了許多,這種上菜次序其實在法國和意大利的正式晚餐中常見,他們認為在主菜後吃沙拉可以幫助消化,沙拉用的調味汁也可以讓葡萄酒變得更可口</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>終於接近尾聲了,- <span style="color: orange; font-size: medium;">甜品是蘋果塔佐焦糖蛋奶</span>, 這個焦糖蘋果做的好吃極了,唯一不足的是塔皮如果再酥脆一些就再完美不過了</b></span> <br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>最後上來的Brittany小餅乾和手工焦糖我直接請餐廳打包,我們的帳單是裝在一個貝殼裏來的,可愛極了</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">輕松圓滿美味的一餐, 過陣子菜單上整條烤鱒魚再出現的時候,我一定要再跑回來吃.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="color: orange; font-size: medium;"><b>Petit Crenn</b></span><br />609 Hayes St<br />San Francisco, CA 94102<br />(415) 864-1744</span><span style="font-size: large;"><a href="http://www.petitcrenn.com/"><span style="font-family: "trebuchet ms" , sans-serif;">http://www.petitcrenn.com</span></a></span></div>
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<br />Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com0tag:blogger.com,1999:blog-7673190725243235013.post-48679368388709034232015-10-02T17:19:00.001-07:002016-05-02T20:15:57.047-07:00【巴黎】美國廚師的法式小酒館 ~ Spring<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">最近雜事繁多,擱手指敲鍵盤爬文已久, 上周日好不容易清靜下來時補看最近很迷的Travel channel的新節目 “metropolis”,這次錄下來的剛好是巴黎,喝著紅茶看著節目學習巴黎城市歷史的同時讓我好好回味了今年的巴黎美食遊,然後美國廚師Daniel Rose就出現了,一下子讓我想起幾個月前在他巴黎餐廳的難忘之夜 .</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">什麼?你大老遠從美國飛到巴黎吃一個美國廚師料理的晚餐?</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">你沒有聽錯,這位從美國芝加哥搬到巴黎的廚師讓我放棄那麼多選擇的巴黎本地廚師餐廳的理由很簡單:他師從我非常喜歡和敬仰的, 位於布魯塞爾的米其林Bruneau餐廳的Jean-Pierre Bruneau , 加上他在Hotel Meurice和Yannick Alléno一起工作的經驗,讓我對這頓晚餐好生期待. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">他的小餐廳Spring在2006年開張時才只有26平方米,他每天騎著小摩托車到市場采購當日新鮮的食材,為少量的客人服務,這樣在當時少有的新鮮方式立刻被米其林,Le Figaro(法國著名的報紙), 紐約時報等報道,2010年的夏天他將餐廳搬到了離開羅浮宮不遠的地點,地方比舊址大了十倍,他的女友Marie-Aude Mery成為了他的合作廚師,一周開5個晚上, 每晚除了一個要價84歐元的五菜套餐之外別無選擇. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">那日是我們巴黎行的最後一晚, 我一早就訂好了位子,並且得到餐廳的同意可以帶小布一起用餐。 餐廳,就坐落在羅浮宮斜對面的一個小巷子內。 那晚我們從酒店緩緩地走到餐廳,也就是5分鐘的腳程 . 走入深巷沒多久,即可看到灰白色墻上鑲嵌著巨大的落地黑窗,窗框上顯然的招牌Spring映入眼簾。 推開厚重的玻璃門,滿頭卷發笑容可掬的接待小姐立刻迎上詢問我們訂位的名字,然後她問道,另外一位呢?啊對了,她就是寫郵件歡迎我們”三位“ 來用餐的那位可愛小姐, 我笑著把裝著小布的袋子提上來給她看:在這裏呢,她頓時就溶化了,無數形容可愛的詞匯就從她的嘴裏飛快地發出,把我和先生加上小布都逗得開心地不得了.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">然後她就把我們引入了餐廳內部,和所有的巴黎餐廳一樣,餐廳很小,開放式的廚房就在帶位臺後方,我們被安排在廚房正前方,這簡直就是餐廳裏最佳的位置,離開我們不到一米遠,主廚加餐廳主人Daniel Rose 正帶領著他的團隊在忙碌 .</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">坐下點完酒之後,除了告訴侍者有哪些食材是不喜歡吃的, 便可一邊慢慢欣賞廚房內的精彩, 一邊等待美食的到來, 小小的廚房裏擠了10幾個人, 忙碌中有序, 時不時會聽到Daniel發號施令,然後就會有一聲: Qui chef 的回音</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">下圖中間穿黑色短袖Polo上衣的就是Daniel Rose </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">等待期間面包和黃油已默默地送到桌上</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">從眾多食材變成盤中美食的過程清清楚楚地在眼前發生著,我一邊吞著口水一邊看著一個年輕廚師把第一道菜都擺盤好之後示意侍者端到了我們的面前, 第一道料理: </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Eggplant, foie gras and smoked eel<br />茄子,鵝肝和熏鰻魚</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">第二道料理: </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Mackerel cooked in white wine, green peas and radishes</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">白葡萄酒煮鯖魚佐青豆蘿蔔</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">第三道料理: </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Morel mushrooms, asparagus, yellow wine sauce, ham and egg<br />羊肚菌蘑菇,蘆筍,黃酒醬油,火腿和雞蛋</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">第四道料理:</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Veal filet, parsley, carottes cooked in butter New potatoes, </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">sweetbreads of veal<br />菲力牛肉,香菜,土豆,小牛胰臟</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">第五道料理:三款甜點</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Strawberry sorbet, pistachios<br />Chocolat and mint<br />Blackberries clafoutis<br />草莓冰糕,開心果<br />巧克力和薄荷<br />黑莓克拉芙緹 </span></div>
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Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com0tag:blogger.com,1999:blog-7673190725243235013.post-3318262310026685512015-08-06T20:25:00.005-07:002016-05-02T20:18:49.690-07:00【舊金山】米其林一星 ~ 懷石料理Kusakabe<br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Kusakabe是一年多前由曾任Sausalito’s Sushi Ran行政主廚,也是Grand Winner of World Sushi Award 和 All US Sushi Technical Skill Champion 的 Mitsunori Kusakabe 開設在舊金山泛美大廈對面, 一晚只做兩輪,一輪只接待26位客人的日式懷石料理餐廳. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">開設一年後,就已贏得米其林一顆星的榮譽.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">整個菜單的設計, 是一套由懷石料理 + Omakase壽司的綜合方式加在一起的共十二道料理.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">起源於1820年的江戶,也就是如今的東京的Omakase壽司,意思就是讓廚師決定當晚的菜式,這種用餐方式,也被稱作江戶前風格.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">而起源於日本的茶道傳統的懷石料理則是強調當下食材的季節性,和諧性的多道料理 。 懷石料理菜單的基本原則為“五色,五味,五感,五法”</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>五色是視覺上的表示:白,黑,黃,紅,綠</b></span><br />
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<span style="font-family: "verdana" , sans-serif;">五味是口味平衡整個過程:甜,鹹,酸,苦,辣</span></span></b></span><br />
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<span style="font-family: "verdana" , sans-serif;">五感的目的是吸引五種感官:味覺,嗅覺,視覺,聽覺,觸摸</span></span></b></span><br />
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<span style="font-family: "verdana" , sans-serif;">五法是指五種烹飪方法:烤,蒸,炒,煨,生</span></span></b></span><br />
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<span style="font-family: "verdana" , sans-serif;">我們被安排坐在壽司臺前,壽司臺一共可以容納16位客人,每4位客人由一位壽司師傅負責.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>當晚的開幕式由前茶先入,茶水由昆布泡制而成,淡淡的海味引人入勝,味蕾也因此打開. 我們另外叫了一瓶來自日本東北巖手縣的“南部美人” 純米吟釀來陪襯即將出場的魚生.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>首先上來的是Zuke Chutoro , 用醬油輕腌過後的<span style="color: orange; font-size: medium;">藍鰭金槍魚</span>,廚師在我們面前用火槍輕炎表面後遞到我們面前,示意可以開動,在Kusakabe,餐廳建議客人沿用傳統用壽司方式,也就是用手, 為了避免魚生遇到手溫氧化,也要在最快的速度把壽司放入嘴中,壽司入口時,應是魚片朝下,放在舌面,飯團朝上,才能較為完全、精確地品嘗魚生的味道,也最好一口吃掉,吃了一半的壽司放回盤子是不禮貌的. 用完後可以用清潔手指專用的濕紙巾搽手.</b></span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-IKJpPZIf5L8/VbmmToY3DSI/AAAAAAAAIg4/EX_nnBNXUck/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-IKJpPZIf5L8/VbmmToY3DSI/AAAAAAAAIg4/EX_nnBNXUck/s640/11.jpg" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange; font-size: large;">第二道 :</span> <span style="color: orange; font-size: large;">比目魚</span></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-gRrVJ6ezTrg/VbmmTdXeOmI/AAAAAAAAIgw/EI13ITJjbYc/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-gRrVJ6ezTrg/VbmmTdXeOmI/AAAAAAAAIgw/EI13ITJjbYc/s640/12.jpg" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange; font-size: large;">第三道 :</span> <span style="color: orange; font-size: large;">脊肉金槍魚</span></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://2.bp.blogspot.com/-i_5Shyxe4hI/VbmmTqKhkfI/AAAAAAAAIg0/BDSv3KXEsW8/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-i_5Shyxe4hI/VbmmTqKhkfI/AAAAAAAAIg0/BDSv3KXEsW8/s640/13.jpg" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange; font-size: large;">第四道 :</span> <span style="color: orange; font-size: large;">黃帶鲹</span></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://2.bp.blogspot.com/-jTONJyQuZgU/VbmmUqfni5I/AAAAAAAAIhA/t2AV91Ud00o/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-jTONJyQuZgU/VbmmUqfni5I/AAAAAAAAIhA/t2AV91Ud00o/s640/14.jpg" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-size: large;">接著是第五道, 主廚精選魚生</span>:<span style="color: orange; font-size: large;">藍鰭金槍魚和空運自北海道的鮮貝</span></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-X0FraY7q974/VbmmUqrC90I/AAAAAAAAIhE/17wcJ4WLcBg/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-X0FraY7q974/VbmmUqrC90I/AAAAAAAAIhE/17wcJ4WLcBg/s640/15.jpg" width="640" /></a></span></div>
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<span style="color: orange; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>第六道: 湯汁</b></span> </div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-XxDaHc9bQS0/VbmnCVgqScI/AAAAAAAAIhg/cxgOisBU5qM/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-XxDaHc9bQS0/VbmnCVgqScI/AAAAAAAAIhg/cxgOisBU5qM/s640/16.jpg" width="640" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-JpLx9W9wnxc/VbmnCPLqlBI/AAAAAAAAIhk/D6n_6WRalmE/s1600/17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-JpLx9W9wnxc/VbmnCPLqlBI/AAAAAAAAIhk/D6n_6WRalmE/s640/17.jpg" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange; font-size: large;">第7道的八寸</span><span style="color: orange; font-size: large;">是由傳統懷石料理衍變五樣小碟組合</span></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://4.bp.blogspot.com/-2ZnHIkQQfOU/VbmnCLu0l3I/AAAAAAAAIho/S0l0m7bmK5M/s1600/18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-2ZnHIkQQfOU/VbmnCLu0l3I/AAAAAAAAIho/S0l0m7bmK5M/s640/18.jpg" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange; font-family: "verdana" , sans-serif; font-size: large;">第八道溫物 warm dish</span> <span style="font-family: "verdana" , sans-serif;">:<span style="font-size: large;"> 由豆腐皮裹了鰻魚和海膽,浸泡在鰻魚湯汁內的這道鮮美無比</span></span></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://4.bp.blogspot.com/-msr9V9_Bac8/Vbmpde92UfI/AAAAAAAAIh8/FDuB1zUsh20/s1600/19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-msr9V9_Bac8/Vbmpde92UfI/AAAAAAAAIh8/FDuB1zUsh20/s640/19.jpg" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>第九道又回到握壽司 : <span style="color: orange; font-size: medium;">罕見的象牙國王鮭魚</span>, 比傳統的鮭魚多了清爽的口感</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://4.bp.blogspot.com/-8qK-9J59aJg/VbmpdTlKvXI/AAAAAAAAIiA/pk8gOjkZQiI/s1600/20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-8qK-9J59aJg/VbmpdTlKvXI/AAAAAAAAIiA/pk8gOjkZQiI/s640/20.jpg" width="640" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><b><span style="color: orange;"><span style="font-family: "verdana" , sans-serif;">第十道: </span>肥嫩無比的桃木輕熏金目鯛魚</span></b></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-5UmRMzmpA14/VbmpddswNbI/AAAAAAAAIiE/jpSNzx4yNXA/s1600/21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-5UmRMzmpA14/VbmpddswNbI/AAAAAAAAIiE/jpSNzx4yNXA/s640/21.jpg" width="640" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange;"><span style="font-family: "verdana" , sans-serif;">第十一道 : </span>水針魚</span></b></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-7z95wvPTHhc/VbmpeMB5fYI/AAAAAAAAIiI/b3I-UU_BMdc/s1600/22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-7z95wvPTHhc/VbmpeMB5fYI/AAAAAAAAIiI/b3I-UU_BMdc/s640/22.jpg" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>最後的壓軸好戲,是要餐客從兩樣頂級的食材中各選一樣,於是我們兩樣都選了:</b></span></div>
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<span style="color: orange; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>A5等級宮崎和牛</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://4.bp.blogspot.com/-TQUsOzLoipk/Vbmpe_uVCTI/AAAAAAAAIiQ/cItmq8WiPoA/s1600/23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-TQUsOzLoipk/Vbmpe_uVCTI/AAAAAAAAIiQ/cItmq8WiPoA/s640/23.jpg" width="640" /></a></span></div>
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<span style="color: orange; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>藍鰭金槍魚腹</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://2.bp.blogspot.com/-u4Odbs1i3LE/Vbmpew9b4GI/AAAAAAAAIis/IXysu-p_lJk/s1600/24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-u4Odbs1i3LE/Vbmpew9b4GI/AAAAAAAAIis/IXysu-p_lJk/s640/24.jpg" width="640" /></a></span></div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">如果品嘗了這十二道之後還意猶未盡的話,此刻廚師會出示單點的餐單供挑選,貪心的我們加點了開場的</span><span style="font-size: medium;"><span style="color: orange;"><span style="font-family: "trebuchet ms" , sans-serif;">藍鰭金槍</span>魚</span></span></b></span><br />
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<a href="http://4.bp.blogspot.com/-4ydSUHHJmiE/VcQnshbhQvI/AAAAAAAAIkA/LCcpHkFKAzw/s1600/20150725_191724_%25E5%2589%25AF%25E6%259C%25AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-4ydSUHHJmiE/VcQnshbhQvI/AAAAAAAAIkA/LCcpHkFKAzw/s640/20150725_191724_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="640" /></a></div>
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<span style="color: orange; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>北海道深海海膽</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-GjIVgDX6x5g/VbmpfJij6II/AAAAAAAAIig/ewsJtXJ5Eow/s1600/25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-GjIVgDX6x5g/VbmpfJij6II/AAAAAAAAIig/ewsJtXJ5Eow/s640/25.jpg" width="640" /></a></span></div>
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<span style="color: orange; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>北海道短棘海膽</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://2.bp.blogspot.com/-TkyBbCGRGqo/Vbmpfi2LJhI/AAAAAAAAIic/no5MwDsIdag/s1600/26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-TkyBbCGRGqo/Vbmpfi2LJhI/AAAAAAAAIic/no5MwDsIdag/s640/26.jpg" width="640" /></a></span></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>甜點是沒有包含在套餐內的,原本已經吃的很飽的我們本想跳過甜點,但是看到鄰座的客人點的又嘴饞,結果又叫了兩份來吃</b></span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="http://2.bp.blogspot.com/-jldaZzBh6n8/VbmpgTQ135I/AAAAAAAAIik/tXzrhJ1Su48/s1600/27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-jldaZzBh6n8/VbmpgTQ135I/AAAAAAAAIik/tXzrhJ1Su48/s640/27.jpg" width="480" /></a></span></div>
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<span style="color: orange; font-family: "verdana" , sans-serif; font-size: large;"><b>柚子和紫蘇葉雪芭</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://4.bp.blogspot.com/-hVGZ5lOgqCA/Vbmpg9-R8KI/AAAAAAAAIi0/nGmAYQT7t9c/s1600/28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-hVGZ5lOgqCA/Vbmpg9-R8KI/AAAAAAAAIi0/nGmAYQT7t9c/s640/28.jpg" width="474" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>這一晚</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>食材非凡精粹</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>時間緩慢醞釀</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>廚師柔軟手段</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>精確溫度醋飯</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b> 融為一場美妙難忘的味覺體驗</b></span></div>
Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com0tag:blogger.com,1999:blog-7673190725243235013.post-70606304001699786112015-07-05T12:20:00.005-07:002016-05-05T21:10:57.655-07:00【巴黎】2015春天9天9夜的巴黎美食地圖<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MjnRrcq9sBs/VZl_MVv1FTI/AAAAAAAAIdc/jCrKLHzMDAY/s1600/7_%25E5%2589%25AF%25E6%259C%25AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-MjnRrcq9sBs/VZl_MVv1FTI/AAAAAAAAIdc/jCrKLHzMDAY/s640/7_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="640" /></a></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">2015年5月9日,計劃了3個多月, 9天9夜被法式面包,甜點,巧克力,咖啡,傳統和現代法式料理填的滿滿的巴黎美食遊圓滿結束。</span></span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">啊,臭名昭彰傲慢的巴黎人,果真如傳說中難麼難搞嘛?其實也不然,了解一下當地的人情後,其實巴黎人還是很友善的,只是,人家有自己的做事情方式罷了,比如說,在餐廳用餐時,請千萬不要大聲叫嚷侍者過來,也不要把手舉高高的,人家覺得不優雅,最好的辦法是:用眼神尋找侍者,當你們的眼神接觸時,稍稍擡起手示意即可,如果侍者正在忙,那就請耐心等待片刻 , 不要氣急敗壞的認為被忽視了,記住了,優雅得體有禮,才會得到相對的尊重</span><span style="font-family: "times new roman";"> . </span></span><span style="font-family: "trebuchet ms" , sans-serif;">來到巴黎用餐,請暫時忘記時間這種東西,坐下後點一杯酒(法國人覺得用餐不喝酒是非常不可思議的),花時間研究菜單,和侍者討論,點餐,然後靜下心來慢慢的享用廚師用心煮出來的菜肴,不要抱怨上菜的速度,每道菜之間相隔15到20分鐘是很正常的,一般小酒館, 請準備最少兩個小時用餐,高級餐廳的話,那就需要三到四個小時. 假裝自己是當地人吧, 在一整天的旅途勞頓後,享受一下已經很久沒有仔細品嚐的:</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #ea9999;">♥ </span></span><span style="color: #f4cccc;">片 刻 的 悠 閒 </span> <span style="color: #ea9999;">♥</span></span></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">關於小費的迷思:巴黎餐廳的收費都已經包含了10% 的服務費,所以不給小費也是ok的,但巴黎人其實還是有給小費的習慣,如果你覺得今天服務讓你滿意極了,甚至於侍者都把你逗笑了,那就開心的給些小費吧。通常是餐費的 5%-10% 為標準,全憑心情和感覺而定,但切記既然要給就給足,不要很沒禮貌的留個 50 分或 2 分的小零錢,與其這樣倒不如不給了。</span></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">我一直都知道巴黎人愛狗,但是我沒有料到的是在巴黎,狗狗幾乎享受著和主人一樣的待遇,當我收到一封從米其林餐廳來的郵件確認我們用餐時可以帶著小布一起時,我簡直驚呆了,他們的郵件甚至客氣的說到:我們期待你們“<span style="color: #c27ba0;">3</span>”位的到來,而另外一位小酒館的老板在得知我們將帶著小布一起用餐時快樂的說,太好了,那晚我會帶上我的貓! 於是,在這9天9夜中,我們帶著小布, 一起拜訪了:</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: magenta;">1家米其林兩星餐廳</span><br /><span style="color: orange;"><a href="http://www.lisaloveeat.com/2015/06/restaurant-jean-francois-piege.html" target="_blank"><span style="color: magenta;"><span style="color: black; font-family: "verdana" , sans-serif;">Restaurant Jean-François Piège</span></span></a></span></span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: magenta;">12家小酒館</span></span></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Le Petit Pontoise</span></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://www.lisaloveeat.com/2015/02/le-comptoirparis-france.html" target="_blank"><span style="font-family: "verdana";">Le Comptoir du Relais</span></a></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana";">Le Louis</span></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://www.lisaloveeat.com/2015/05/mon-vieil-ami.html" target="_blank"><span style="font-family: "verdana" , sans-serif;">Mon Vieil Ami</span></a></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">La Coïncidence </span></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Chez L'Ami Jean </span></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Au Bon Accueil</span></span></span></b> <br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Bread & Rose</span></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://www.lisaloveeat.com/2015/05/la-regalade.html" target="_blank"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">La Régalade Saint-Honoré</span></span></a></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><a href="http://www.lisaloveeat.com/2015/06/frenchie.html" target="_blank"><span style="font-family: "verdana" , sans-serif;"> </span>Frenchie Restaurant </a><br /><a href="http://www.lisaloveeat.com/2015/10/spring.html?view=mosaic" target="_blank">Spring </a><br />Comptoir de la Gastronomie</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: magenta;">1家輕食店</span><br /><a href="http://www.lisaloveeat.com/2015/06/frenchie-to-go-lobster-roll-reuben.html" target="_blank">Frenchie To Go</a></span></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"> </span> </span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: magenta;">4家甜品麵包店</span><br /><span style="color: magenta;"><span style="color: black;">Pierre Hermé<br /><a href="http://www.lisaloveeat.com/2015/05/cafe-pouchkine.html" target="_blank">Café Pouchkine</a></span></span></span></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"> Carette</span></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Au levain du Marais</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></b>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: magenta;"><span style="color: black; font-family: "verdana" , sans-serif;">米其林兩星</span></span></span></span><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: magenta;"><span style="color: black; font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: magenta;"><span style="color: black; font-family: "verdana" , sans-serif;">R<span style="color: orange;">estaurant Jean-François Piège</span></span></span></span></span></span></span></span></span></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://3.bp.blogspot.com/-I6Js_POehi8/VYtrG3EPebI/AAAAAAAAIRk/IatMP-_OsAE/s1600/20150504_033719_%25E5%2589%25AF%25E6%259C%25AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-I6Js_POehi8/VYtrG3EPebI/AAAAAAAAIRk/IatMP-_OsAE/s640/20150504_033719_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="640" /></a><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: magenta;"><span style="color: black; font-family: "verdana" , sans-serif;"> </span></span></span></span></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: magenta;"><span style="color: black; font-family: "verdana" , sans-serif;"><span style="color: orange;">Restaurant Jean-François Piège</span>的經典煎龍蝦</span></span></span></span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://4.bp.blogspot.com/-hcEPUpscDgc/VYthKkRfWgI/AAAAAAAAIQI/HW9mV_VxRK8/s1600/19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-hcEPUpscDgc/VYthKkRfWgI/AAAAAAAAIQI/HW9mV_VxRK8/s640/19.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: magenta;"><span style="color: black; font-family: "verdana" , sans-serif;"><span style="color: orange;">Restaurant Jean-François Piège</span> 美麗的前菜</span></span></span></span></span></span></b> <br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://3.bp.blogspot.com/-ZGrKKZIyucs/VYthL2V-QBI/AAAAAAAAIQQ/8vEHUQWHuh0/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-ZGrKKZIyucs/VYthL2V-QBI/AAAAAAAAIQQ/8vEHUQWHuh0/s640/6.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: magenta;"><span style="color: black; font-family: "verdana" , sans-serif;"> </span></span></span> </span></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"> 左岸的 </span><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">Le Petit Pontoise</span></span></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://3.bp.blogspot.com/-SthSdDcx2Vk/VYtqvsqcQMI/AAAAAAAAIRc/RVH_ejkXArM/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="https://3.bp.blogspot.com/-SthSdDcx2Vk/VYtqvsqcQMI/AAAAAAAAIRc/RVH_ejkXArM/s640/1.jpg" width="640" /></a><span style="font-family: "verdana" , sans-serif;"> <span style="color: orange;">Le Petit Pontoise</span> 的奶油大蒜鋦蝸牛和鵝肝醬 </span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://2.bp.blogspot.com/-Rm627zRNbf0/VYtgGoCwmWI/AAAAAAAAIPs/Gut68Che3CM/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-Rm627zRNbf0/VYtgGoCwmWI/AAAAAAAAIPs/Gut68Che3CM/s640/5.jpg" width="430" /></a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"> <span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">Le Petit Pontoise </span>的慢燉豬臉頰肉</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://3.bp.blogspot.com/-Q6lDEb5yol4/VYtgIx91zpI/AAAAAAAAIP4/OlaNFV6OzVE/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://3.bp.blogspot.com/-Q6lDEb5yol4/VYtgIx91zpI/AAAAAAAAIP4/OlaNFV6OzVE/s640/8.jpg" width="640" /></a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">左岸的小酒館始祖 <span style="color: orange;">Le Comptoir du Relais </span></span></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-VuQ7zHWp2Z0/VYtqik4YJCI/AAAAAAAAIRU/I41owWrFRnA/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-VuQ7zHWp2Z0/VYtqik4YJCI/AAAAAAAAIRU/I41owWrFRnA/s640/3.jpg" width="640" /></a><span style="font-family: "verdana" , sans-serif;"> </span></span></span></b> <br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;"> Le Comptoir du Relais</span> 的藍龍蝦肉奶油濃湯 </span></span></span></b> </div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-t7J3OAn3Pt4/VYtny0URgMI/AAAAAAAAIQg/vtQpRC6npYg/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-t7J3OAn3Pt4/VYtny0URgMI/AAAAAAAAIQg/vtQpRC6npYg/s640/6.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;"> </span><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">Le Comptoir du Relais</span> 的紅酒燴牛肉</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://2.bp.blogspot.com/-tJUjIsaZbxo/VYtnz1TdQwI/AAAAAAAAIQo/1Ps52fFkAgo/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-tJUjIsaZbxo/VYtnz1TdQwI/AAAAAAAAIQo/1Ps52fFkAgo/s640/9.jpg" width="640" /></a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Le Louis 餐廳 </span></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-UBH4Yd2Kmq4/VYtqKs2W2tI/AAAAAAAAIRQ/bm9Ebxo_FiQ/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://1.bp.blogspot.com/-UBH4Yd2Kmq4/VYtqKs2W2tI/AAAAAAAAIRQ/bm9Ebxo_FiQ/s640/2.jpg" width="640" /></a><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"> </span></span></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">Le Louis</span> 的法式洋蔥湯</span></span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://3.bp.blogspot.com/-icJsWirhA1c/VYtpetRnQrI/AAAAAAAAIRA/QCGvquPPSOw/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://3.bp.blogspot.com/-icJsWirhA1c/VYtpetRnQrI/AAAAAAAAIRA/QCGvquPPSOw/s640/6.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"> </span> </span></span></span></b><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">Le Louis</span> 的 古法蔬菜燉魚湯</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://2.bp.blogspot.com/-5OQyjO2k2MM/VYtok287A1I/AAAAAAAAIQw/1VmolTmGysI/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://2.bp.blogspot.com/-5OQyjO2k2MM/VYtok287A1I/AAAAAAAAIQw/1VmolTmGysI/s640/10.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"> <span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">Le Louis</span> 的煎鮮貝燉飯</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://3.bp.blogspot.com/-pQU4gNisG_A/VYtpgV2mBsI/AAAAAAAAIRE/6F5zCvszqks/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://3.bp.blogspot.com/-pQU4gNisG_A/VYtpgV2mBsI/AAAAAAAAIRE/6F5zCvszqks/s640/12.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></b>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span lang="ZH-TW" style="font-family: "simsun";">前三星餐厅</span>Buerehiesel<span lang="ZH-TW" style="font-family: "simsun";">主廚</span>Antoine Westerman<span lang="ZH-TW" style="font-family: "simsun";">開的小館子</span><span style="color: orange;">Mon Vieil Ami</span></span></span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-wTWULaS1ztI/VZA2Iyf2w1I/AAAAAAAAITw/Yd9rJaa065Y/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="364" src="https://1.bp.blogspot.com/-wTWULaS1ztI/VZA2Iyf2w1I/AAAAAAAAITw/Yd9rJaa065Y/s640/1.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">Mon Vieil Ami</span>的</span></span><span style="font-family: "verdana" , sans-serif;">土豆泥,新鮮香草, 新蔥配烤海鯛</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://3.bp.blogspot.com/-bRQ6HQ74Kzc/VZA2J9Mt60I/AAAAAAAAIT4/mIcaMcNNRkM/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-bRQ6HQ74Kzc/VZA2J9Mt60I/AAAAAAAAIT4/mIcaMcNNRkM/s640/8.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">Mon Vieil Ami</span>的</span></span><span style="font-family: "verdana" , sans-serif;">菠菜奶油配烤雞肉</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-wMX22WXWlvc/VZA2LU883aI/AAAAAAAAIUA/wp07E3hogCU/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-wMX22WXWlvc/VZA2LU883aI/AAAAAAAAIUA/wp07E3hogCU/s640/9.jpg" width="640" /></a></span></span></b></div>
<span style="color: orange;"><b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">La Coïncidence </span></span></span></b></span><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://2.bp.blogspot.com/-FFYb2ROUpl4/VZA2wYQdE2I/AAAAAAAAIUI/GAmvkunYe3U/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://2.bp.blogspot.com/-FFYb2ROUpl4/VZA2wYQdE2I/AAAAAAAAIUI/GAmvkunYe3U/s640/2.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">La Coïncidence</span> 的野菌菇鵝肝醬菲利牛排</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://3.bp.blogspot.com/-bHFl2-pr4WE/VZA2xAvHU5I/AAAAAAAAIUM/UIDJ99IxbZo/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-bHFl2-pr4WE/VZA2xAvHU5I/AAAAAAAAIUM/UIDJ99IxbZo/s640/1.jpg" width="422" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></b>
<span style="color: orange;"><b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Chez L'Ami Jean </span></span></span></b></span><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-BYRqAJDZpAM/VZA4xv9sJYI/AAAAAAAAIUc/6_lprB5mFw0/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://1.bp.blogspot.com/-BYRqAJDZpAM/VZA4xv9sJYI/AAAAAAAAIUc/6_lprB5mFw0/s640/1.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">Chez L'Ami Jean</span> 的燉豬排</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-ohiB7uvazOM/VZA4yz9BJeI/AAAAAAAAIUk/kLmLosjRNU4/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-ohiB7uvazOM/VZA4yz9BJeI/AAAAAAAAIUk/kLmLosjRNU4/s640/2.jpg" width="474" /></a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-_zXTu9jaYK0/VZA4yTR77GI/AAAAAAAAIU0/kmdfJhMSrk4/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-_zXTu9jaYK0/VZA4yTR77GI/AAAAAAAAIU0/kmdfJhMSrk4/s640/3.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">Chez L'Ami Jean</span>最出名的奶油米布丁</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://2.bp.blogspot.com/-elgeGFpXmmA/VZA4z-5zcPI/AAAAAAAAIUo/rhcfMJDWEl0/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-elgeGFpXmmA/VZA4z-5zcPI/AAAAAAAAIUo/rhcfMJDWEl0/s640/4.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small;">鄰近巴黎鐵塔的<span style="color: orange;">Au Bon Accueil</span></span></span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-7GECP6IK830/VZA6BmxmVhI/AAAAAAAAIVI/aXUJbzKLns4/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://1.bp.blogspot.com/-7GECP6IK830/VZA6BmxmVhI/AAAAAAAAIVI/aXUJbzKLns4/s640/1.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small;"><span style="color: orange;">Au Bon Accueil</span>的 煎鯛魚頓飯</span></span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://3.bp.blogspot.com/-NlgveBIMwqM/VZA6Di4r6vI/AAAAAAAAIVU/el5-EgckjXY/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-NlgveBIMwqM/VZA6Di4r6vI/AAAAAAAAIVU/el5-EgckjXY/s640/2.jpg" width="640" /></a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://2.bp.blogspot.com/-aV7JfZXtvD0/VZA6DoJ7WOI/AAAAAAAAIVQ/oQFJx0yNVHM/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-aV7JfZXtvD0/VZA6DoJ7WOI/AAAAAAAAIVQ/oQFJx0yNVHM/s640/3.jpg" width="442" /></a><span style="font-family: "verdana" , sans-serif;"> </span> </span></span></b><br />
<span style="color: orange;"><b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Bread & Rose</span></span></span></b></span><br />
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://4.bp.blogspot.com/-OY3IVWJUWWA/VZA7BPJRGMI/AAAAAAAAIVk/HdPKlLSXYM0/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-OY3IVWJUWWA/VZA7BPJRGMI/AAAAAAAAIVk/HdPKlLSXYM0/s640/1.jpg" width="640" /></a></span></span></b> <br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-meKOVo5w6ks/VZA7BFh7NGI/AAAAAAAAIVg/3uxkGWQ2qi4/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-meKOVo5w6ks/VZA7BFh7NGI/AAAAAAAAIVg/3uxkGWQ2qi4/s640/2.jpg" width="442" /></a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-yzQLX8cuyxg/VZA7CWbQsaI/AAAAAAAAIVw/1ywTPvNfINk/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-yzQLX8cuyxg/VZA7CWbQsaI/AAAAAAAAIVw/1ywTPvNfINk/s640/3.jpg" width="640" /></a></span></span></b></div>
<span style="color: orange;"><b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">La Régalade Saint-Honoré</span></span></span></b></span><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://3.bp.blogspot.com/-qWVyqI1_ejM/VZA7NhBoepI/AAAAAAAAIV4/Ag8uaLR2-Bo/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-qWVyqI1_ejM/VZA7NhBoepI/AAAAAAAAIV4/Ag8uaLR2-Bo/s640/1.jpg" width="640" /></a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">La Régalade</span>任你吃到飽的前菜</span></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://4.bp.blogspot.com/-XeCDrxb93Jk/VZCGr3UHvsI/AAAAAAAAIcE/q625awqpg0M/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-XeCDrxb93Jk/VZCGr3UHvsI/AAAAAAAAIcE/q625awqpg0M/s640/4.jpg" width="640" /></a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">La Régalade</span> 的墨魚汁頓飯</span></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://4.bp.blogspot.com/-Xu9UERgs378/VZA7RWzl6xI/AAAAAAAAIWE/LYkq4rmWQec/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-Xu9UERgs378/VZA7RWzl6xI/AAAAAAAAIWE/LYkq4rmWQec/s640/8.jpg" width="417" /></a></span></span></b><b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><br /><span style="color: orange;">Frenchie Restaurant </span></span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://3.bp.blogspot.com/-qh-_aYBindM/VZA7Z7esLjI/AAAAAAAAIWY/eQZ4DSWIrCY/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://3.bp.blogspot.com/-qh-_aYBindM/VZA7Z7esLjI/AAAAAAAAIWY/eQZ4DSWIrCY/s640/1.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">Frenchie</span> </span>美味的烤雞 </span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-PAgd13yAi5s/VZA7b7trspI/AAAAAAAAIWg/0vd9kmOVUC4/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-PAgd13yAi5s/VZA7b7trspI/AAAAAAAAIWg/0vd9kmOVUC4/s640/10.jpg" width="444" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">Frenchie</span>的</span><span style="font-family: "verdana" , sans-serif;">Mille-feuille</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://2.bp.blogspot.com/-bxfLw6XGd0E/VZA7c4F-D3I/AAAAAAAAIWo/dKk1apltBxI/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://2.bp.blogspot.com/-bxfLw6XGd0E/VZA7c4F-D3I/AAAAAAAAIWo/dKk1apltBxI/s640/13.jpg" width="640" /></a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"> </span><span style="font-family: "verdana" , sans-serif;"><span lang="ZH-TW" style="font-family: "simsun";">芝加哥廚師</span>Daniel Rose<span lang="ZH-TW" style="font-family: "simsun";">的</span>Spring 開放式廚房</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-92ojy7_paJM/VZCIwfV0C0I/AAAAAAAAIcQ/0YWK9o5zBcU/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-92ojy7_paJM/VZCIwfV0C0I/AAAAAAAAIcQ/0YWK9o5zBcU/s640/3.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">Sping </span>的白酒煎鯖魚</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://2.bp.blogspot.com/-TfMflQ4nOR8/VZCIx3Eps7I/AAAAAAAAIcY/BMzN7iviSDE/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-TfMflQ4nOR8/VZCIx3Eps7I/AAAAAAAAIcY/BMzN7iviSDE/s640/2.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">小牛胰臟</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://3.bp.blogspot.com/-3kCSAT99boU/VZCIzAiZxAI/AAAAAAAAIcg/RgjGbZXIAfI/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-3kCSAT99boU/VZCIzAiZxAI/AAAAAAAAIcg/RgjGbZXIAfI/s640/1.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><br />鵝肝專賣店<span style="color: orange;">Comptoir de la Gastronomie</span>的鵝肝醬薄片</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://2.bp.blogspot.com/-fOZEC_xF14U/VZA79Ta66XI/AAAAAAAAIWw/wMNOVzxnCmI/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://2.bp.blogspot.com/-fOZEC_xF14U/VZA79Ta66XI/AAAAAAAAIWw/wMNOVzxnCmI/s640/5.jpg" width="640" /> </a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">煎鵝肝 </span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-NSR2RXIseio/VZA8CZ7xatI/AAAAAAAAIW4/0MZgZP1FOrU/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://1.bp.blogspot.com/-NSR2RXIseio/VZA8CZ7xatI/AAAAAAAAIW4/0MZgZP1FOrU/s640/8.jpg" width="640" /></a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">Frenchie To Go</span> 的 Lobster Roll </span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://3.bp.blogspot.com/-RL_1VAjb_ls/VZAy1tSkqrI/AAAAAAAAITQ/Q_1BY1rcYSc/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-RL_1VAjb_ls/VZAy1tSkqrI/AAAAAAAAITQ/Q_1BY1rcYSc/s640/10.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: orange;">Frenchie To Go</span> 的 Reuben Sandwich</span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://2.bp.blogspot.com/-OMlHKmtYD2Q/VZAzIz72T7I/AAAAAAAAITY/GGMiqzrOArw/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-OMlHKmtYD2Q/VZAzIz72T7I/AAAAAAAAITY/GGMiqzrOArw/s640/11.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: magenta;"><span style="color: black;">百年老店<span style="color: orange;">Carette </span></span></span></span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://2.bp.blogspot.com/-3-r-yt_Rb9k/VZA88FXKiyI/AAAAAAAAIXM/-cmdzOamAhY/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-3-r-yt_Rb9k/VZA88FXKiyI/AAAAAAAAIXM/-cmdzOamAhY/s640/10.jpg" width="640" /></a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://4.bp.blogspot.com/-8OPOjCUIJIA/VZA86Brs0mI/AAAAAAAAIXE/YqdWDlNj28M/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-8OPOjCUIJIA/VZA86Brs0mI/AAAAAAAAIXE/YqdWDlNj28M/s640/13.jpg" width="640" /></a></span></span></b></div>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: magenta;"><span style="color: black;"><br /></span></span></span></span></span></b>
<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: magenta;"><span style="color: black;">如果只能選一家甜品店就選他的<span style="color: orange;">Pierre Hermé</span></span></span></span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://2.bp.blogspot.com/-19iijGUQNBw/VZA-iapgu0I/AAAAAAAAIYI/H6d5RKfbg1k/s1600/20150502_014520_%25E5%2589%25AF%25E6%259C%25AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-19iijGUQNBw/VZA-iapgu0I/AAAAAAAAIYI/H6d5RKfbg1k/s640/20150502_014520_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="640" /></a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-8PNa5ZGec2w/VZA-kCmNdRI/AAAAAAAAIYg/GpnJzwto2e0/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-8PNa5ZGec2w/VZA-kCmNdRI/AAAAAAAAIYg/GpnJzwto2e0/s640/1.jpg" width="640" /></a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-vQqbud7r_EA/VZA-lnJ3GEI/AAAAAAAAIYk/rUxc1baNs3g/s1600/20150502_021213_%25E5%2589%25AF%25E6%259C%25AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-vQqbud7r_EA/VZA-lnJ3GEI/AAAAAAAAIYk/rUxc1baNs3g/s640/20150502_021213_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="640" /></a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: magenta;"><span style="color: black;">體驗俄羅斯奢華的<span style="color: orange;">Café Pouchkine</span></span></span></span><span style="font-family: "verdana" , sans-serif;"> </span></span></span></b><br />
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://1.bp.blogspot.com/-WIdVswnlm2s/VZA9fvr_U3I/AAAAAAAAIXs/PFns5fKmaJk/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-WIdVswnlm2s/VZA9fvr_U3I/AAAAAAAAIXs/PFns5fKmaJk/s640/2.jpg" width="640" /></a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://4.bp.blogspot.com/-nUI6RpdlbCU/VZA9hXoRKkI/AAAAAAAAIX0/ZZYdjKZ7WOA/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://4.bp.blogspot.com/-nUI6RpdlbCU/VZA9hXoRKkI/AAAAAAAAIX0/ZZYdjKZ7WOA/s640/13.jpg" width="640" /></a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><a href="http://3.bp.blogspot.com/-XEM6Z0eMoN0/VZA9iKJhREI/AAAAAAAAIX4/618VOohINRA/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://3.bp.blogspot.com/-XEM6Z0eMoN0/VZA9iKJhREI/AAAAAAAAIX4/618VOohINRA/s640/14.jpg" width="640" /></a></span></span></b></div>
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<b><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">完美的9天, 完美的美食旅, 然而有太多的遺珠, 等待下次再續, 至於巴黎的咖啡店, 則在<a href="http://www.lisaloveeat.com/2015/05/blog-post_31.html" target="_blank">這裡</a>哦 </span></span></span></b></div>
Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com0tag:blogger.com,1999:blog-7673190725243235013.post-15213313130363426232015-06-28T10:54:00.001-07:002016-01-22T16:17:18.689-08:00【巴黎】 Frenchie To Go ~ 難忘的Lobster Roll 和 Reuben Sandwich <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: orange;"><b><span style="font-size: large;">Frenchie To Go</span> </b></span> <br />• 9 rue du Nil 75002 Paris France <br />• Mon to Fri 8:30am to 4:30pm </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Sat & Sun 9:30am to 5:30pm <br />• http://www.frenchietogo.com</span></div>
<br />Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com0tag:blogger.com,1999:blog-7673190725243235013.post-49992994390493726722015-06-24T20:39:00.000-07:002016-01-21T16:20:02.869-08:00【巴黎】春暖. 花都.明信片 <div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: "verdana" , sans-serif;"><a href="http://4.bp.blogspot.com/-zH0rqESuvCc/VVv8t5M9hyI/AAAAAAAAHzk/oENLIK9IqR8/s1600/DSC_3903_%25E5%2589%25AF%25E6%259C%25AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="http://4.bp.blogspot.com/-zH0rqESuvCc/VVv8t5M9hyI/AAAAAAAAHzk/oENLIK9IqR8/s640/DSC_3903_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="640" /></a></span></b></div>
<b><span style="font-family: "verdana" , sans-serif;">巴黎,又名花都,最有名的稱呼是光城La Ville-Lumière,是世界上最古老的城市之一,據說公元前4200年就已經有人類居住在此,所以歷史悠久,文化深厚,舉凡地球人幾乎都知道巴黎這個地方,巴黎也在眾多的電影裏出現,帶給世界無限浪漫的幻想.</span></b><br />
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<span style="font-family: "verdana" , sans-serif;"><b>巴黎到底是什麽?海明威說它是一席流動的盛宴<span lang="FR" style="font-family: 宋体; font-size: 12pt;" xml:lang="FR"><span lang="FR" style="font-family: 宋体; font-size: 12pt;" xml:lang="FR"></span><span style="color: #f4cccc; font-family: "trebuchet ms" , sans-serif;">A Moveable
Feast</span></span> "假如你有幸年輕時在巴黎生活過,那麽你此後一生中不論去到哪裏她都與你同在"</b></span><br />
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<span style="color: #ea9999;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>對我而言,巴黎是活色生香的,它高貴,繁復,精致,傲慢,幾個世紀的繁華在你面前隨意<br />展現,看得人眼花繚亂,幻想連連 ,巴黎更像一個壞情人,你很容易愛上他,儘管他有些方面惡名昭彰 ,但又充滿魅力讓人回味無窮, 不斷吸引我回到他的身邊.</b></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>還記得Woody Allen 的 " Mid-night in Paris " , 一部濃縮了從巴黎文藝復興時代一直到現代的懷舊電影,電影中的每個人物心中最美的巴黎有各個不同時代,我最神往於巴黎上世紀二十年代的日子,那是法國文化生活藝術的瘋狂歲月(Les Années folles),我們所熟知的印象派畫家Pablo Picasso, Juan Gris,Henri Matisse正為當時的造型藝術帶來巨大變革,Coco Chanel的時尚王國也在那時崛起, 那個時候巴黎的文學藝術氣息濃郁,相當多的文人到巴黎去過著自我放逐的生活, 美國作家費茲傑羅F. Scott Fitzgerald, 海明威<span style="font-family: "trebuchet ms" , sans-serif;">Ernest Hemingway都是其中的代表者</span>, 中國著名的畫家潘玉良,劉海粟,徐悲鴻也同在法國留學深造。這樣的巴黎,想起來都迷人極了.</b></span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">五月,正是春暖花開的季節,我們重回巴黎,一遍遍,將以前踏過的路再細細回味。</span></b></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><b>有多人喜歡在最短的時間內到訪最多的地方,每天不停地趕路,在半個月內周遊了列國, 而我, 極害怕這樣的壓力,想到每一天重復的打開行李和關上行李,我的全身肌肉都繃緊了。</b></span></span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><b>我喜歡的,是在大街小巷漫步,在轉角的咖啡店坐一個下午,在地道的小酒館美酒美食,去集市買古董,在迷路時不經意的邂逅古跡......而巴黎,是最適合做這些事的城市</b>。</span> </span></span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">正因為這樣,當我們在選擇住宿時考量的條件除了可以徒步到許多著名的景點和餐廳(這點很重要!) ,還希望可以天天沒事就晃到羅浮宮或塞納河邊散步,然後離左岸和瑪黑區也不要太遠,最重要的是,出入安全,價錢公道.</span></b></span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>最終我們選中了靠著羅浮宮的小酒店</b></span><a href="http://www.relaisdulouvre.com/" target="_blank"><span style="font-family: "verdana" , sans-serif;"><b>Hôtel du Relais du Louvre</b></span></a><span style="font-family: "verdana" , sans-serif;"><b>,從</b><b>酒店</b><b>房間的窗望出去,看到的是羅浮宮和聖熱曼洛塞華教堂(Church Saint-Germain-l’Auxerrois), 每天早晨,都會被教堂的鐘聲叫醒,然後心裏盤算著今天安排了哪一家餐廳的美食呢? 是到左岸Yves Camdeborde掌廚的Le Comptoir du Relais吃一道烤土司鵝肝醬呢,還是去離酒店走路才5分鐘的La Régalade 吃一道墨魚燉飯呢?啊,不如先散步到Jardin des Tuileries 邊上的Angelina喝一杯濃厚的熱巧克力開胃?然後到<span class="st">Pierre Hermé 買一個</span>croissant和macarons, 再到Eric Kayser買一條棍子面包去聖母瑪麗院餵鴿子 ? 啊! 光是想想都是令人心情愉悅的。</b></span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>酒店窗外的景色如是迷人 </b></span></div>
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<b><span style="font-family: "verdana" , sans-serif;">看下面的地圖就知道我們的酒店在我們想去的所有地方(黃色星星標記)的中心</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>來到巴黎用餐,請暫時忘記時間這種東西,坐下後點一杯酒(法國人覺得用餐不喝酒是非常不可思議的),然後花時間研究菜單,和侍者討論,點餐,然後靜下心來慢慢的享用廚師用心煮出來的菜肴,不要抱怨上菜的速度,每道菜之間相隔15到20分鐘是很正常的,一般小酒館, 請準備最少兩個小時用餐,高級餐廳的話,那就需要三到四個小時.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b> Le Louis 的馬賽魚湯</b></span></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;"> 花神咖啡館的輕午餐</span> </b></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">街邊美麗如畫的小餐廳</span> </b></div>
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<b><span style="font-family: "verdana" , sans-serif;">我一直都知道巴黎人愛狗,但是我沒有料到的是在巴黎,狗狗幾乎享受著和主人一樣的待遇,當我收到一封從米其林餐廳來的郵件確認我們用餐時可以帶著小布一起時,我簡直驚呆了,他們的郵件甚至客氣的說到:我們期待你們“3”位的到來,而另外一位小酒館的老板在得知我們將帶著小布一起用餐時快樂的說,太好了,那晚我會帶上我的貓!你看, 連米其林兩星的餐廳都為小布安排了特別的位置 </span></b><br />
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<span style="font-family: "verdana" , sans-serif;"><b>我們的酒店的地理位置使得我們時不時都可以到對街的羅浮宮晃一下 </b>,<b> 讓我們領略不同時間的美 : 午夜雨中12點多的羅浮宮 </b></span><br />
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<b><span style="font-family: "Trebuchet MS", sans-serif;">夜晚九點多時日落下的羅浮宮</span> </b></div>
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<span style="font-family: "verdana" , sans-serif;"><b>巴黎的美, 是在靜心慢步中體會的: 亞力三大橋上精雕細琢的座燈 </b></span></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">藍天白雲下的十七世紀建築</span> </b></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">拿破崙的安置地</span> </b></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">左岸的各式精緻小店</span> </b></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">雨中的瑪黑區</span> </b></div>
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<a href="http://4.bp.blogspot.com/-hX_Ogg8OvR0/VYoc4hp3JvI/AAAAAAAAIJ0/QfAHPTYHuv0/s1600/20150503_063756_%25E5%2589%25AF%25E6%259C%25AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-hX_Ogg8OvR0/VYoc4hp3JvI/AAAAAAAAIJ0/QfAHPTYHuv0/s640/20150503_063756_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="640" /></a><b> </b><b><span style="font-family: "Trebuchet MS", sans-serif;">雨過天晴的瑪黑區</span> </b></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">抬頭偶遇的驚喜 </span></b></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">街邊的咖啡店總是有可愛的桌椅 </span></b></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">古董的Fiat和背景搭配完美的像畫一樣 </span></b></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">深夜滿座的日式拉麵店</span> </b></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">永遠的鐵塔</span></b></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">美麗的紅門 </span></b></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">美極了的草莓和比手指頭還粗的白蘆筍</span></b> </div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;"> 羅丹博物館牆外的繡球花 </span></b></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"> </span><b><span style="font-family: "Trebuchet MS", sans-serif;">五彩繽紛令人愉悅的杯子們</span> </b></div>
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<a href="http://4.bp.blogspot.com/-gJAhtBceSA4/VYoqRZNVfII/AAAAAAAAILo/pwFJXpfkx50/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-gJAhtBceSA4/VYoqRZNVfII/AAAAAAAAILo/pwFJXpfkx50/s640/7.jpg" width="640" /></a><span style="font-family: "trebuchet ms" , sans-serif;"><b> </b></span><span style="font-family: "trebuchet ms" , sans-serif;"><b>Sonia Rykiel 極富有創意的動感櫥窗</b></span></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;"> 限量版的小豬包</span> </b></div>
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<span style="font-family: "verdana" , sans-serif;"><b>巴黎百年老牌Jaune de Chrome 的瓷器</b></span></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">巴黎著名的藍天白雲</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Laduree 的夢幻櫥窗</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Coco Chanel 在 31 Rue Cambon的老店, 樓上就是她的公寓</span></b></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">羅浮宮的門把</span></b></div>
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<b>街角的餐廳 </b></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">塞納河兩岸的風光</span></b></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">非常有個性的眼鏡店</span> </b></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">古老的廊街</span></b></div>
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<b><span style="font-family: "Trebuchet MS", sans-serif;">綠意盎然的聖馬丁運河</span> </b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">百年老店Carette的甜點 </span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">我的巴黎, 就是在這些點點滴滴的畫面裡越來越清晰 ,越來越深刻。。。。</span></b></div>
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<b><span style="color: #f4cccc; font-family: "verdana" , sans-serif;">我心深處 Forever in my heart </span></b></div>
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<b><span style="color: #f4cccc; font-family: "verdana" , sans-serif;">你永遠都在 Is where you will be </span></b></div>
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<b><span style="color: #f4cccc; font-family: "verdana" , sans-serif;">沒有任何人可以進入 Nothing else will enter </span></b></div>
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<b><span style="color: #f4cccc; font-family: "verdana" , sans-serif;">只因你擁有唯一的鑰匙 </span><span style="font-family: "verdana" , sans-serif;"><span style="color: #f4cccc;">Because you have the only key</span> </span></b></div>
Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com1tag:blogger.com,1999:blog-7673190725243235013.post-16261110369169017282015-06-21T10:52:00.004-07:002016-05-02T20:20:57.889-07:00【巴黎】最難訂位的小酒館之~ Frenchie法國佬<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-p3hGmLrl4_M/VO5IyfsFMqI/AAAAAAAAHP4/o5JarHvcXMU/s1600/frenchie-sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://2.bp.blogspot.com/-p3hGmLrl4_M/VO5IyfsFMqI/AAAAAAAAHP4/o5JarHvcXMU/s1600/frenchie-sign.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #45818e;"><span style="font-family: "trebuchet ms" , sans-serif;">photo credit : eater.com </span></span><b> </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>Frenchie(法國佬)是目前巴黎最難訂的餐桌之一, Eater.com 甚至為此寫了一篇“</b><a href="http://www.eater.com/2013/12/17/6312345/how-to-get-a-reservation-at-frenchie-in-paris" target="_blank"><b>How to Get a Reservation at Frenchie in Paris</b></a><b>” 餐廳只在下午3點到6點間接受電話訂位, 切記周六周日不開門, 我在四月10號起了大早,越洋狂撥了20多分鐘,終於</b><b>撥</b><b>通了餐廳電話,訂到了5月7日晚上9:15的位子. 然後花了一個月期待著這一餐.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>餐廳位於</b></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><b>巴黎第二區的一條狹窄古老的鵝卵石小街道</b></span></b></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-family: "trebuchet ms" , sans-serif;">rue du Nil </span>上, </b></span> 5年前的6月,Gregory Marchand在這裡幫他的第一家餐廳“Frenchie”找到了家。 Frenchie"法國佬"</b> <b>是他在英國名廚 Jamie Oliver 倫敦的餐廳「Fifteen」當主廚時的綽號, 當時他是廚房裏唯一的法國人,因此得名. </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>和大部分巴黎的小酒館一樣,</b></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><b>餐廳</b></span>擁擠而窄小但舒適溫馨,餐廳只有26個位子.</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>內部裝設是來自他去紐約,香港,西班牙和倫敦旅行時得到的靈感:屋頂質樸的古老的木樑,粗造的磚石牆和木制的地板.</b></span> </b></span></div>
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<a href="http://3.bp.blogspot.com/-vYGstHmRVn4/VO5fdQl6BTI/AAAAAAAAHQQ/talImFhIkGY/s1600/frenchie-tough-doors.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://3.bp.blogspot.com/-vYGstHmRVn4/VO5fdQl6BTI/AAAAAAAAHQQ/talImFhIkGY/s1600/frenchie-tough-doors.jpg" width="640" /></a></div>
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<span style="color: #45818e;"><span style="font-family: "trebuchet ms" , sans-serif;">photo credit : eater.com </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>剛開始時Greg一個人在廚房負責所有的工作,菜單上只有兩個前菜和兩個主菜的選擇,但是媲美高級餐廳的用料和烹飪功力加上2道菜的要價才38歐元(這個價錢在任何米其林的餐廳連前菜都吃不到啊!)讓他的餐廳迅速的一位難求. 如今他的團隊已經壯大,除了他自己,還有一位主廚,四位副廚和兩位侍酒師。現在的Frenchie餐廳除了在對街新增了Wine Bar,還有Frenchie To go ,所以如果訂不到Frenchie餐廳,還是可以到Wine Bar或Frenchie To go碰碰運氣。</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>那天夜晚, 我們到達的時候夜幕已厚重, 從外面可以窺見餐廳裡的熱鬧 </b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">我們在門口等待片刻就入座了, </span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>餐單有提供英文版的, 設計也讓人一目了然 ,有三道前菜, 三道主菜 ,和三道甜點供單獨選擇 ,也可以點5道菜的套餐</b></span><span style="font-size: large;"><b>配酒一起吃</b>, <b>餐單也會隨著季節來做變化</b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;">我們最後選擇了單獨點, 這樣可以吃到6道不同的料理, 這麼難訂的餐廳, 當然要把握機會多吃一些了 </span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;">前菜 : </span></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;">Duck foie gras presse, confit rhubarb and celeri pickes </span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;">Crab meat, white asparagus, passion fruit emulsion and kumquat</span></b></span></div>
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<span style="color: blue; font-size: large;"><b><span style="font-family: "verdana" , sans-serif;">主菜 </span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;">Roasted monkfish on the bone, turnip, samphire, clams and beurre blanc</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;">Chicken , asparagus, sobrasada and wild garlic</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;">甜點 </span></span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;">Mille-feuille with Brillat-Savarin cheese, medjool dates and tonka ice cream </span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;">Strawberry with olive oil, sorrel ice cream and macha tea </span></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>當第一道的鵝肝醬 上來的時候我們就被深深的折服了 </b></span><span style="font-size: large;">,<b>主料和配菜的完美平衡和結合讓味蕾瞬間就歡呼了起來, 於是我放下了心頭大石, 知道我為這餐飯所做的努力都是值得的</b>。 <b>接下來的三個小時高潮接連而來</b>,<b> 當季的有大拇指般粗的白蘆筍鮮甜清脆</b>,<b>和蟹肉的結合又是如此美妙, 一塊看若平凡的烤雞肉在調料的配搭下讓人動容, 雞肉的柔嫩和鮮美表現的極為出色,連平時不太吃雞的我都搶著要吃, <span style="font-family: "verdana" , sans-serif;"><span class="st">鮟鱇魚的魚肉纖維扎實,是我喜歡的口感, 清爽的配料沒有蓋過風采, 卻輔助了魚肉的鮮味, 實在難得。 </span></span></b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;"><span class="st">甜品的出現更是精彩 , 難得吃的到的 香豆冰淇淋特殊的香味讓人難忘, 而所搭配的</span></span></b><b><span style="font-family: "verdana" , sans-serif;"><span class="st"><b><span style="font-family: "verdana" , sans-serif;"><span class="st">香脆</span></span></b>千層酥讓人覺得意猶未盡 </span></span></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>我一直都知道我的口味被養的很刁, </b></span><span style="font-size: large;"><b>越來越難有一家餐廳或廚師能讓我吃的心服口服,而</b><span style="font-family: "trebuchet ms" , sans-serif;"><b>Gregory Marchand卻輕易的做到了, 那晚吃完飯出來已經是半夜了,在月色下我轉過頭,看著老公認真的說, 明天我們一定要來吃<a href="http://www.lisaloveeat.com/2015/06/frenchie-to-go-lobster-roll-reuben.html" target="_blank">Frenchie To Go </a></b></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="color: orange;"><b>Frenchie –French, Modern European</b></span> <br />• 5-6 rue du Nil 75002 Paris France <br />• Mon to Fri 7pm to 11:30pm <br />• Phone number +33 1 40 39 96 19 <br />• frenchie-restaurant.com </span></div>
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Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com0tag:blogger.com,1999:blog-7673190725243235013.post-21027510264053703062015-06-05T17:11:00.002-07:002016-05-02T20:23:57.114-07:00【巴黎】米其林两星~Restaurant Jean-François Piège<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">2007年那次的巴黎美食遊我們曾經拜訪了Hôtel de Crillon內的米其林2星餐廳<a href="http://laterlierdelisa.blogspot.com/2013/05/les-ambassadeursparis.html" target="_blank">Les Ambassadeurs</a>, 當時掌廚的是Alain Ducasse 的大弟子<span style="color: orange; font-size: medium;">Jean-François Piège</span>,那是讓我們讚嘆至今的一餐,即使事隔多年,即使後來我們嚐過無計其數的美味餐廳,但無論是滋味或是擺盤,他的許多料理仍鮮明清晰地在我記憶中.</span></b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Jean-François Piège</span>在31歲時擔任Restaurant Relais du Parc的主廚時已經為餐廳奪得米其林三星,轉任Les Ambassadeurs後又為餐廳奪得米其林兩星。 2009年他離開Les Ambassadeurs,和巴黎時尚人很愛去的知名飯店 Hôtel Costes老闆儿子 Thierry Costes合作買下了巴黎第7區的號稱堪稱巴黎各種小食點心密度最高水準的小街rue Saint-Dominique上的Thoumieux精品酒店, 打造出一個屬於他自己的王國:</span></b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">僅二十多個位子的米其林兩星餐廳Jean-François Piège在酒店的2樓,需要走酒店右邊的偏門上樓才能到達. 餐廳的現代感與設計感似乎刻意和他以前待過的兩大豪華宮廷旅館餐廳完全走相反路線:簡約的用餐廳用色明亮摩登,一邊有舒適的長排沙發和寬大厚座的重椅配搭原木色圓形或方形小餐桌,線條優美芥末黃色沙發椅靠在另一邊白色菱形墻布旁,</span></b><b><span style="font-family: "trebuchet ms" , sans-serif;"> 感覺溫馨舒適,就像在自己家的客廳般舒服, 這也正是Jean-François Piège所追尋的:在輕鬆沒有</span></b><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: black; font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">拘束感</span>的環境和心情下用餐. </span></b></span> <br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: black; font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">用餐區沒有挑高敞闊的天花板,中央天窗的設計讓光線毫無保留的灑落,這兒不僅空間很現代,連氣氛也相對輕鬆,年輕的侍者們穿著很有趣,白襯衫黑領帶黑西裝配牛仔褲,嚴僅中多了一點休閒感 .</span></span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>午餐的套餐,包括5道前菜,<span style="color: black;">1</span>道或2道主菜,4</b><b>道</b><b>甜點,而主菜的選料則決定了當天那餐的價錢,從99歐元到274歐元一位不等. 前菜和甜點的部分都是同一交給主廚決定,以當季時令食材為主,我挑了當天的“驚喜”主菜,而我的另一半就選了他們出名<span style="font-family: "verdana" , sans-serif;">經典</span>的龍蝦料理</b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;">在輕鬆優雅的氣氛下, 我們美麗的午餐開始展開 </span></b>, <span style="font-family: "verdana" , sans-serif;"><b>先上來的是五道前菜</b></span></span></div>
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<b><span style="color: orange; font-family: "verdana" , sans-serif; font-size: large;">FINES FEUILLES DE SAINT-JACQUES<span style="mso-spacerun: yes;"> </span>SESAME NOIR<span style="mso-spacerun: yes;">
</span>SATE</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://1.bp.blogspot.com/-wFlp8aC3xq4/VVQSxdXprKI/AAAAAAAAHq8/e3pWb99YTB0/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://1.bp.blogspot.com/-wFlp8aC3xq4/VVQSxdXprKI/AAAAAAAAHq8/e3pWb99YTB0/s640/6.jpg" width="640" /></a></span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://2.bp.blogspot.com/-CD8j1FCYCrg/VVQSx-s_gjI/AAAAAAAAHrA/qczIAq6lOMQ/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-CD8j1FCYCrg/VVQSx-s_gjI/AAAAAAAAHrA/qczIAq6lOMQ/s640/9.jpg" width="482" /></a></span></b></div>
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<b><span style="color: orange; font-family: "verdana" , sans-serif; font-size: large;">POMME DE TERRE SOUFFLEE NAGE REDUITE<span style="mso-spacerun: yes;"> </span>CAVIAR OSCIETRE</span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://2.bp.blogspot.com/-xoiK6E3-bxI/VVQSygHfWwI/AAAAAAAAHrM/FZwa-dgbhi4/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-xoiK6E3-bxI/VVQSygHfWwI/AAAAAAAAHrM/FZwa-dgbhi4/s640/7.jpg" width="480" /></a></span></b></div>
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<span style="color: orange;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><b>ORGE SOUFLLE MORILLES AU JUS REDUCTION AU CHATEAU D’ARLAY</b></span></span></div>
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<span style="font-family: "calibri";"><b><span style="font-size: large;"><span style="color: orange;"><span style="font-family: "verdana" , sans-serif;">ASP</span><span style="font-family: "verdana" , sans-serif;">ERGES VERTES DE PROVENCE UNE HOLLANDAISE AUX PISTILS DE
CAPUCINE</span></span></span></b></span></div>
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<span style="color: orange; font-family: "verdana" , sans-serif; font-size: large;"><b>GATEAU DEFOIE BLOND SELON LUCIEN TENDRET VERSION 2015</b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;">在前菜結束後侍者開始上黃油和裝在蛋形石碗內的蘸醬, 塗抹黃油的刀非常特別,可以獨自直立在桌上</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;">然後一條烤得金黃的法棍出現在桌上</span></b></span> </div>
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;">另外還有小面包可選擇</span></b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;">我們在用面包的期間,侍者將料理中的罕見的藍龍蝦拿來給我們過目,霎那間滿桌的海味香飄滿, 惹得鄰桌都在張望</span></b></span></div>
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<a href="http://2.bp.blogspot.com/-l0YmtVl1aRM/VW6AiaHtC_I/AAAAAAAAH9k/9_rBLUg7oqI/s1600/18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://2.bp.blogspot.com/-l0YmtVl1aRM/VW6AiaHtC_I/AAAAAAAAH9k/9_rBLUg7oqI/s640/18.jpg" width="640" /></a></div>
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;">當龍蝦再次出現在我們面前的時候已經美成這個樣子了,同時上桌的還有我的:”驚喜“主菜</span></b></span> </div>
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<span style="color: orange; font-family: "verdana" , sans-serif; font-size: large;"><b>HOMARD BLEU CUIT SUR DES CARAPACES CONDIMENT DE PIMENT DOUX FOIE GRAS EAU DE COCO</b></span></div>
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<span style="color: orange; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>CABILLAUD D’ERQUY NACRE AU BEURRE DEMI-SEL CROUSTILLES DE POEEMS DE TERRE PATE D’ESTRAGON RAIFORT ECHALOTE</b></span></div>
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;">主菜過後的4道精致甜點</span></b></span></div>
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<span style="color: orange; font-family: "verdana" , sans-serif; font-size: large;"><b>MON BLANC A MANGER</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b> 這道輕柔的蛋白霜,敲破最上層的糖霜片,再往下挖,裏面包含的香濃的香草卡士達醬就會流出來</b></span></div>
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<span style="color: orange; font-family: "verdana" , sans-serif; font-size: large;"><b>LAIT CAILLE AU CAFÉ KENT D’UMMA FEUILLE DE SABLE CHOCO NOIX DE PECAN PAMPLEMOUSSE CONFIT</b></span> </div>
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<span style="color: orange; font-family: "verdana" , sans-serif; font-size: large;">"</span><span style="font-family: "verdana" , sans-serif;"><b><span style="color: orange; font-size: large;">Crème aux oeufs à la bergamote"</span> </b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>這個造型奇特,做工精致的木盒的到來引起了我無限的好奇心,我探頭看時惹的我們的侍者不停的笑,當他優雅的打開盒蓋時, 我輕輕呼了一聲,裡面有四個茶碗裝的蛋布丁,侍者笑著說,我們可以自己挑選喜歡的布丁和湯匙, 當然如果胃口好的話,一個人挑兩個也是可以</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>這款口感非常綿滑的雞蛋布丁,隱約中還有淺淺的佛手柑, 十分好吃</b></span></div>
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<span style="color: orange; font-family: "verdana" , sans-serif; font-size: large;"><b>SUR L’IDEE D’UN COCKTAIL CLEMENTINA PATE A BABA PIMENT JALAPENOS GIVRE AGRUMES</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>當我們以為這一餐已經結束的時候,我們的侍者手裏拿著一顆巧克力蛋,還有像是鴨腳狀的瓷器來到我們桌上,他把巧克力蛋放在瓷器上,對我們說,準備好了嗎? 我笑著點頭,於是他將巧克力蛋拿起來往桌上一丟,巧克力蛋應聲而碎,除了一片片碎了的巧克力蛋殼, 原來裏面還包含了乾果,實在是很調皮的一道甜點</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>三個半小時一人10道,美輪美奐,精彩無比的午餐終於在香濃的espresso中接近尾聲,為了這一餐,我在美國時間的午夜打電話到餐廳訂位,由於餐廳只接受14天後的訂位,我一度害怕訂不到,但皇天不負有心人,而這一切的努力在這一刻都得到了極大的滿足 (切記一定要在巴黎時間早上9點打,不然20個位子的餐廳馬上就會被訂滿了)</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>餐廳的講究在細節中表現無疑, 裝有帳單的古典綠色信封有金線勾邊,並以繩線封裝,而中間那朵花形的設計,恰好與之前裝載布丁的木盒相互呼應</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>雖然是米其林兩星餐廳,卻對小布非常友善,甚至安排他坐在專門為女賓設計放包的小凳子上, 雖然巴黎大部分的餐廳都歡迎毛孩子入內,這可是小布此行最好的待遇</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>出門的時候主廚Jean-François Piège在門口送客,於是我們請他簽名的同時也邀請了他合照,並且傾訴了我們多年的仰慕之心,主廚笑著歡迎我們的再次光臨,並且告訴我們六月他們將搬到新址,九月會從新開張,我真期待下一次的美好體驗</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b><span style="color: orange; font-size: medium;">JEAN-FRANÇOIS PIÈGE</span> <br />79 Rue Saint-Dominique, 75007 Paris, France<br />+33 1 47 05 49 75 </b></span><span style="font-size: large;"><a href="http://www.thoumieux.fr/"><span style="font-family: "verdana" , sans-serif;"><b>www.thoumieux.fr</b></span></a></span></div>
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Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com0tag:blogger.com,1999:blog-7673190725243235013.post-18373704498521474602015-06-01T21:36:00.001-07:002016-05-06T17:07:18.264-07:00【舊金山】6家非吃不可的croissant<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-OYWyZPtBGhM/VZAtSABi55I/AAAAAAAAISU/tp7Lxa-HB8Q/s1600/3_%25E5%2589%25AF%25E6%259C%25AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://2.bp.blogspot.com/-OYWyZPtBGhM/VZAtSABi55I/AAAAAAAAISU/tp7Lxa-HB8Q/s640/3_%25E5%2589%25AF%25E6%259C%25AC.jpg" width="640" /></a></div>
<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;"><span style="font-family: "trebuchet ms" , sans-serif;">上周五晚,我突然間冒出了一個瘋狂的念頭,不如周末把我喜歡</span>的</span><span style="color: black; mso-bidi-font-weight: bold; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;">croissant </span><span style="font-family: "Trebuchet MS", sans-serif;"><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">收集起來做個比較如何,從南到北灣區有</span><span style="color: black; mso-bidi-font-weight: bold; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;">6</span><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">家烘培坊的</span><span style="color: black; mso-bidi-font-weight: bold; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;">croissant</span><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">深受我的愛慕,他們分別是</span><span style="color: black; mso-bidi-font-weight: bold; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;">:<o:p></o:p></span></span></span></span></span></span></span></span></span></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: black; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-themecolor: text1;"><span style="font-size: medium;"><span style="color: orange;"><span style="color: orange;"><span style="color: orange;">Alexander’s Patisserie</span></span></span></span> – </span><span style="color: #222222; mso-bidi-font-family: Arial;">209 Castro St, Mountain View,
CA 94041</span></span></span></b></span></span></span></div>
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94022</span></span><span style="color: black; mso-bidi-font-family: Helvetica; mso-fareast-language: ZH-TW; mso-themecolor: text1;"><o:p></o:p></span></span></span></span></span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><span style="font-size: medium;"><span style="color: orange;"><span style="color: orange;"><span style="color: orange;">Mr. Holmes Bakehouse</span></span></span></span> <i>– </i>1042 Larkin St, San Francisco,
CA 94109<i><span lang="EN" style="color: black; font-weight: normal;"></span></i></span></span></span></span></span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;"><span style="font-size: medium;"><span style="color: orange;"><span style="color: orange;"><span style="color: orange;">B. Patisserie</span></span></span></span> - </span><span style="color: #222222; mso-bidi-font-family: Arial;">2821 California St, San
Francisco, CA 94115</span></span></span></span></span></span></b></span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><span style="color: orange;"><span style="color: orange; font-size: medium; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-themecolor: text1;">Alexander’s Patisserie</span></span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">的<span style="font-family: "Trebuchet MS", sans-serif;">主</span></span><span style="font-family: "Trebuchet MS", sans-serif;"><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">廚</span><span style="color: black; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-themecolor: text1;">Dries Delanghe</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">使用了創立於</span><span style="color: black; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-themecolor: text1;">1932
</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">年的法國頂級</span><span style="color: black; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-themecolor: text1;">D’isigny</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">黃油來製作</span><span style="color: black; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-themecolor: text1;">croissant</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">,</span><span lang="ZH-TW" style="color: black; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-themecolor: text1;"> </span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">這種產於法國北部的黃油有著悠久的歷史,</span><span lang="ZH-TW" style="color: black; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-themecolor: text1;"> </span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">天然金黃色,質地猶如絲緞般細緻柔滑,吃在嘴裡,高乳脂的含量讓奶油香氣的餘韻悠遠,</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">出生于比利时的</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">他曾經和</span><span style="color: black; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-themecolor: text1;">b patisserie </span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">的</span><span style="color: black; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-themecolor: text1;">Belinda Leong</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">一起在巴黎著名的甜點大師</span><span style="color: black; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-themecolor: text1;"> Pierre Herme</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">旗下工作過,來到美國之後在拉斯維加斯的</span><span style="color: black; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-themecolor: text1;"> Joel Robuchon</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">餐廳任</span><span style="color: black; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-themecolor: text1;">Pastry Sous Chef</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">,</span><span lang="ZH-TW" style="color: black; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-themecolor: text1;"> </span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">基本功紮實,做的是傳統的法式</span><span style="color: black; mso-bidi-font-weight: bold; mso-fareast-language: ZH-TW; mso-themecolor: text1;">croissant</span></span><span style="color: black; mso-bidi-font-weight: bold; mso-themecolor: text1;"><span style="font-family: "Trebuchet MS", sans-serif;">.</span> <o:p></o:p></span></span></span></span></span></b><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: large;"><a href="http://3.bp.blogspot.com/-m7S97_GZgDM/VW0yJ0kDPgI/AAAAAAAAH7Q/TeV0fI5eWc0/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-m7S97_GZgDM/VW0yJ0kDPgI/AAAAAAAAH7Q/TeV0fI5eWc0/s640/4.jpg" width="474" /></a></span></b></div>
<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="color: black; mso-bidi-font-weight: bold; mso-themecolor: text1;"><br /></span></span></span></b><span style="font-family: Verdana, sans-serif; font-size: large;">
</span><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><span style="color: black; mso-bidi-font-family: Helvetica; mso-fareast-language: ZH-TW; mso-themecolor: text1;"><span style="font-size: medium;"><span style="color: orange;">Voyageur du Temps</span></span> <span style="font-family: "Trebuchet MS", sans-serif;">(Time
Traveler) </span></span><span style="font-family: "Trebuchet MS", sans-serif;"><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Helvetica; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">的主人</span><span style="color: black; mso-bidi-font-family: Helvetica; mso-fareast-language: ZH-TW; mso-themecolor: text1;">Rie Rubin </span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Helvetica; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">來自日本大阪,主廚</span><span style="color: black; mso-bidi-font-family: Helvetica; mso-fareast-language: ZH-TW; mso-themecolor: text1;">Nobu Hoyo </span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Helvetica; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">從日本的職業足球手轉變為甜品師傅的過程也是十分傳奇, </span><span style="color: black; mso-bidi-font-family: Helvetica; mso-fareast-language: ZH-TW; mso-themecolor: text1;">croissant d'Echiré</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Helvetica; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">的大小嚴格來說只能稱為迷你</span><span style="color: black; mso-bidi-font-family: Helvetica; mso-fareast-language: ZH-TW; mso-themecolor: text1;">croissant</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Helvetica; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">,價格不菲,一個要價</span><span style="color: black; mso-bidi-font-family: Helvetica; mso-fareast-language: ZH-TW; mso-themecolor: text1;">$5</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Helvetica; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">,也許是因為使用的是始於</span><span style="color: black; mso-bidi-font-family: Helvetica; mso-fareast-language: ZH-TW; mso-themecolor: text1;">1894</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Helvetica; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">年,最低含脂量高達</span><span style="color: black; mso-bidi-font-family: Helvetica; mso-fareast-language: ZH-TW; mso-themecolor: text1;">84%</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Helvetica; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">的</span><span style="color: black; mso-bidi-font-family: Helvetica; mso-fareast-language: ZH-TW; mso-themecolor: text1;">Beurre d'Echire</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Helvetica; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">而讓成本提高,驕傲的法國人往往看不起美國的黃油,因為美國的黃油最低含脂量是</span><span style="color: black; mso-bidi-font-family: Helvetica; mso-fareast-language: ZH-TW; mso-themecolor: text1;">80%, </span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Helvetica; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">黃油的伸展性相對較弱,不知道大家有沒有註意到,在美國餐廳用餐,除非是高級餐廳會提前讓黃油回到室溫使得其塗抹性變得滑潤,如果是剛剛從冰箱內那出來的黃油,那要下刀還是有一定的難度的。 法國的黃油則不同,就算剛從冰箱裏拿出來,切下去毫不費力,猶如絲綢般滑潤,芬香撲鼻, 同時黃油內特有的酸度使得面團發酵的比較柔軟,於是</span><span style="color: black; mso-bidi-font-family: Helvetica; mso-fareast-language: ZH-TW; mso-themecolor: text1;">croissant d'Echiré</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Helvetica; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">有著金黃薄脆的表皮,和難以置信的松軟濕潤內裏,空氣孔比較密集,奶油味尤勝</span><span style="color: black; mso-bidi-font-family: Helvetica; mso-fareast-language: ZH-TW; mso-themecolor: text1;">Alexander</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Helvetica; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">的</span><span style="color: black; mso-bidi-font-family: Helvetica; mso-fareast-language: ZH-TW; mso-themecolor: text1;">croissant</span><span style="color: black; mso-bidi-font-family: Helvetica; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;"> </span><span style="color: black; mso-bidi-font-family: Helvetica; mso-fareast-language: ZH-TW; mso-themecolor: text1;">D’isigny,</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Helvetica; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">但以價錢個頭來說就貴了一倍.</span></span><span style="color: black; mso-bidi-font-family: Helvetica; mso-fareast-language: ZH-TW; mso-themecolor: text1;"><o:p></o:p></span></span></span></span></span></b></div>
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</span><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><span lang="ZH-TW" style="color: black; font-family: "Trebuchet MS", sans-serif; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">發現</span><span style="color: black; mso-fareast-language: ZH-TW; mso-themecolor: text1;"><span style="color: orange;"><span style="font-size: medium;">Mr. Homles</span></span> </span><span style="font-family: "Trebuchet MS", sans-serif;"><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">的</span><span style="color: black; mso-fareast-language: ZH-TW; mso-themecolor: text1;">croissant</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">是在舊金山的精品咖啡店</span><span style="color: black; mso-fareast-language: ZH-TW; mso-themecolor: text1;">Saint Frank
, </span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">我逐漸發現這些咖啡店不光是選咖啡豆厲害,連選擇糕點都是高手, 他們出品的</span><span style="color: black; mso-fareast-language: ZH-TW; mso-themecolor: text1;">croissant</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">是由極有天賦的</span><span style="color: black; mso-fareast-language: ZH-TW; mso-themecolor: text1;">28</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">歲的澳洲人</span><span style="color: black; mso-fareast-language: ZH-TW; mso-themecolor: text1;">Ry Stephen </span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">(合夥人之一)每天新鮮制作,什麼?你沒有聽過他?</span><span lang="ZH-TW" style="color: black; mso-fareast-language: ZH-TW; mso-themecolor: text1;">
</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">他就是今年紅爆的</span><span style="color: black; mso-fareast-language: ZH-TW; mso-themecolor: text1;">Cruffin</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">的發明人</span><span style="color: black; mso-fareast-language: ZH-TW; mso-themecolor: text1;">! <span style="mso-spacerun: yes;"> </span></span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">去年</span><span style="color: black; mso-fareast-language: ZH-TW; mso-themecolor: text1;">10</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">月開張時每天人潮洶湧,早晨</span><span style="color: black; mso-fareast-language: ZH-TW; mso-themecolor: text1;">10</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">點前就清光提早關門</span><span style="color: black; mso-fareast-language: ZH-TW; mso-themecolor: text1;">. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Mr.
Homles </span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">的</span><span style="color: black; mso-fareast-language: ZH-TW; mso-themecolor: text1;">croissant</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">表皮焦亮有焦糖的甜味,層次感強烈且比較厚,松脆爽口,內裏的空氣孔較大,口感較乾稍有韌性,麥香突出,奶油味較淺,微甜</span><span style="color: black; mso-fareast-language: ZH-TW; mso-themecolor: text1;">, </span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">我曾經吃上了癮,一個禮拜重了</span><span style="color: black; mso-fareast-language: ZH-TW; mso-themecolor: text1;">5</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">磅全拜於它.</span></span></span></span></span></b><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;"><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;"></span></span></b><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;"><br /></span></span></b><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif;"><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">多年前我最愛的</span><span style="color: black; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;">crossisant</span><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">是出品於舊金山響當當的老字號:</span></span></span><span style="color: black; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;">Chad Robertson</span><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">的</span><span style="color: orange;"><span style="color: black; font-size: medium; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;">Tartine</span></span><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">,我死心塌地的吃了很多年之後慢慢發現近</span><span style="color: black; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;">1-2</span><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">年舊金山突然冒出來很多厲害的</span><span style="color: black; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;">Bakery</span><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">,</span><span lang="ZH-TW" style="color: black; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;"> </span><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">選擇變多的情況下我自然而然的變得三心兩意,不過時不時還是會回到</span><span style="color: black; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;">Tartine</span><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">,他們的</span><span style="color: black; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;">crossisant </span><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">在這幾家中是最大的,表皮片片迷人的層次, 加上內裏發的過於美麗的漩渦孔帶著濃郁的麥香,是那種吃了有極強烈的犯罪感,不吃睡覺都會後悔醒的小魔頭.</span></span></span></span></span></b></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: large;"><a href="http://2.bp.blogspot.com/-hxiYyIl83fo/VW0yQzceGqI/AAAAAAAAH7s/AChHkIXHnog/s1600/6a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://2.bp.blogspot.com/-hxiYyIl83fo/VW0yQzceGqI/AAAAAAAAH7s/AChHkIXHnog/s640/6a.jpg" width="640" /></a></span></b></div>
<b><span style="font-family: Verdana, sans-serif; font-size: large;"></span></b><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;"><br /></span></span></span></b><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: medium;"><span style="color: orange;"><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">B. Patisserie</span></span></span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">的</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">Belinda Leong</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">從舊金山的</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">city college</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">畢業後就加入了名店</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">Gary Danko , </span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;"> 9年內從幫手一直做到行政糕點主廚, 之後在巴黎著名的甜點大師</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;"> Pierre Herme</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">旗下深造,回美國之後在灣區另外一家米其林兩星餐廳</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">Manresa</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">做糕點主廚, 受到老板</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">David Kinch</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">的鼓勵後,</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">2011</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">年她開始在</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">Ferry Building</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">周六的</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">Farmer’s Market</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">和舊金山一些著名的咖啡店販賣她最出名的</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">Kouign amann</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">, 我在</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">Facebook</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">上</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">follow</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">了她兩年多後,</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">2013</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">年終於等到她的</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">B. Patisserie</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">開張,</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">Belinda Leong</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">的功力是全面性的,馬卡隆,蛋糕,面包,甜點無一不精,她出品的</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">croissant</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">和</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">Kouign amann</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">一样层次感丰富</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">, </span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">奶油味十足, 空氣孔層次分佈均勻,是最有“內在美”的</span></span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">croissant</span></span></span></span></b><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: large;"><a href="http://1.bp.blogspot.com/-kOgz-iJoDzY/VW0yRnsIqlI/AAAAAAAAH8A/K6UfdSHm4ng/s1600/8a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="418" src="https://1.bp.blogspot.com/-kOgz-iJoDzY/VW0yRnsIqlI/AAAAAAAAH8A/K6UfdSHm4ng/s640/8a.jpg" width="640" /></a></span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">我發現</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">Greg Mindel</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">的時候他還有沒有自己的店面,那個時候他批發給一些舊金山的咖啡店,其中就有我很愛的</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">sightglass,</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">而我最愛的早餐莫過於咖啡加</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">croissant ,</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;"> 第一次的相遇是驚艷的, 為此我還特別寫了一篇</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;">blog</span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">來紀念那次的體驗</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-themecolor: text1;"><a href="http://www.lisaloveeat.com/2013/11/neighbor-bakery-greg-mindecroissants.html"><span style="color: blue;">http://www.lisaloveeat.com/2013/11/neighbor-bakery-greg-mindecroissants.html</span></a></span><span lang="ZH-CN" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">,</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">那酥片在我口中碎裂成無數細小碎片的清脆聲音和濃濃的奶油香濕軟甘甜的彈性內裡讓我至今難忘</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;">, </span><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">終於今年初</span><span style="color: orange;"><span lang="EN" style="color: black; font-size: medium; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;">Neighbor
Bakehouse</span></span><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">開張了!目前的營業時間只從周三到周日,早上</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;">6</span><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">點多到中午</span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;">12</span><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">點多,希望以後的時間可以拖晚些,我就不用周末起個大早去買了.</span><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;"> </span><span lang="EN" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;"><o:p></o:p></span></span></span></b></span></span></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: large;"><a href="http://4.bp.blogspot.com/-KLB_RUcngN4/VW0ySomBlII/AAAAAAAAH8U/QbIglZ8_-Ls/s1600/9a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://4.bp.blogspot.com/-KLB_RUcngN4/VW0ySomBlII/AAAAAAAAH8U/QbIglZ8_-Ls/s640/9a.jpg" width="640" /></a></span></b></div>
<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span lang="ZH-TW" style="color: black; font-family: "simsun"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;"><br /></span></span></span></b><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">別問我最愛吃那一款,</span><span lang="ZH-TW" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;"> </span><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">我是水瓶座,三心兩意喜新厭舊是我的天性,不過給我任何一款,我都不會拒絕,</span><span lang="ZH-TW" style="color: black; mso-ansi-language: EN; mso-bidi-font-family: Arial; mso-fareast-font-family: PMingLiU; mso-fareast-language: ZH-TW; mso-themecolor: text1;"> </span><span lang="ZH-TW" style="color: black; font-family: "pmingliu" , "serif"; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-language: ZH-TW; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">這樣您懂嗎?</span></b></span></span></span></span></div>
Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com1tag:blogger.com,1999:blog-7673190725243235013.post-60232488686964321782015-05-31T15:08:00.001-07:002016-05-05T21:12:57.126-07:00【巴黎】七家必訪精品咖啡店<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "calibri"; font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>到了巴黎,你會很顯然發現,巴黎人很樂於把時間投資在咖啡館裏, 巴黎</b><b>的</b><b>街頭,隨處可見咖啡店露天座位的熱鬧,天氣允許的話,大多的巴黎人包括遊客都喜歡坐在戶外,一杯咖啡,一本書或報紙, 或獨自一人閱讀、想事,或三五好友共度聊天,或看著來來去去的人群發呆, 或因短暫的狂雨而進來避雨順道喝杯咖啡解愁. </b></span></span><br />
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<span style="font-family: "calibri"; font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>但是千萬別被迷惑了,雖然巴黎滿大街的咖啡店,</b></span></span><span style="font-family: "calibri"; font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>但是真正好喝的咖啡卻少之又少,不像美國,日本,澳洲,英國等地有很成熟的精品咖啡店, 而我這個視咖啡如命的人, 到了巴黎, 怎能不尋找那一杯迷人的咖啡呢! 出發前做好功課, 就不用像無頭蒼蠅般到處亂找, 這次一共試了七家精品咖啡屋, 每一家都很出色:</b></span></span><br />
<span style="font-family: "calibri"; font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></b></span><span style="color: blue; font-size: large;"><span style="font-family: "calibri";"><b><span style="color: orange; font-family: "trebuchet ms" , sans-serif; font-size: medium;">La Caféothèque</span></b></span></span></div>
<span style="color: blue; font-size: large;"><span style="font-family: "calibri";"><span style="color: orange; font-family: "trebuchet ms" , sans-serif;">50-52 rue de l'Hôtel de Ville 75004 Paris France</span></span></span><br />
<span style="color: blue; font-size: large;"><span style="font-family: "calibri";"><span style="color: orange; font-family: "trebuchet ms" , sans-serif;">+33 1 53 01 83 84</span></span></span><br />
<span style="color: blue; font-size: large;"><span style="font-family: "calibri";"><span style="color: orange; font-family: "trebuchet ms" , sans-serif;">lacafeotheque.com</span></span></span><br />
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-SJbdfzEMP34/VWt6XNPR8hI/AAAAAAAAH4I/akd2OMDbcl8/s1600/001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-SJbdfzEMP34/VWt6XNPR8hI/AAAAAAAAH4I/akd2OMDbcl8/s640/001.jpg" width="640" /></a></span></div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>7年前巴黎開始了第三波的精品咖啡革命,而帶起這股風潮的正是坐落在瑪黑區的塞納河畔<span style="color: orange; font-size: medium;">Le Caféothèque</span>, 他的主人,是前危地馬拉大使<span style="color: #cc0000;">Gloria Montenegro</span>, 他從世界各地去尋找優質咖啡豆, 每年至少兩次去南美和非洲訪問當地的咖啡供應商 , 目前,Caféothèque采用來自23個不同國家的咖啡豆,而他們的目標, 是31種,這樣一個月內他們每天都可以供應不同的咖啡。</b></span><br />
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-kPrm8UdIkQg/VWt6cacnIbI/AAAAAAAAH4Q/4uEFZ2eeqKw/s1600/002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="582" src="https://2.bp.blogspot.com/-kPrm8UdIkQg/VWt6cacnIbI/AAAAAAAAH4Q/4uEFZ2eeqKw/s640/002.jpg" width="640" /></a></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif; font-size: large;"><b><span style="color: orange;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span style="font-family: "calibri";"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Le Coutume Café</span> </span></span></span></span> </span></b></span><br />
<span style="color: orange; font-family: "verdana" , sans-serif; font-size: large;">47 rue de Babylone 75007 Paris <br />Phone number +33 1 45 51 50 47 <br />coutumecafe.com</span> <br />
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-Qd65NG1MkFI/VObI2g89SLI/AAAAAAAAHO0/hOMSLUQZ62I/s1600/magnus-omme-blog-photography-coutume-cafe-paris-street-view-rue-de-babylone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-Qd65NG1MkFI/VObI2g89SLI/AAAAAAAAHO0/hOMSLUQZ62I/s1600/magnus-omme-blog-photography-coutume-cafe-paris-street-view-rue-de-babylone.jpg" width="640" /></a></span></div>
<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;"><span style="color: orange; font-size: medium;">Le Coutume Café</span> 於2011年開在巴黎左岸的中心,步行到Le Bon Marché百貨公司或羅丹博物館只需幾分鐘,由兩位發起巴黎咖啡革命的大師所擁有:Antoine Netien 和他的澳大利亞裔合作夥伴 Tom Clarke,他們自家烘培的咖啡,目前為巴黎超過60間酒吧,餐館和酒店所使用, 已儼然是巴黎咖啡的老大. 在這裏可以找到他們推崇健康有機早餐和午餐,也是少見的除了咖啡,還出售啤酒和葡萄酒的精品咖啡店.</span></b></span><br />
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-BuM8bzV-u00/VObJDrtKtMI/AAAAAAAAHO8/sNeb10nWwqs/s1600/1308877348-007-david-foessel-1000x667.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://4.bp.blogspot.com/-BuM8bzV-u00/VObJDrtKtMI/AAAAAAAAHO8/sNeb10nWwqs/s1600/1308877348-007-david-foessel-1000x667.jpg" width="640" /></a></span></div>
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<span style="font-size: large;"><a href="http://4.bp.blogspot.com/-ZjnfmWos-ic/VWt7J802yyI/AAAAAAAAH4Y/dfN9-ZdLv6c/s1600/003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-ZjnfmWos-ic/VWt7J802yyI/AAAAAAAAH4Y/dfN9-ZdLv6c/s640/003.jpg" width="414" /></a></span></div>
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<span style="font-family: "calibri"; font-size: large;"><span style="color: orange;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Coutume Instituutti</span></span></span></b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"> </span></span></span></span></span><br />
<span style="font-family: "calibri"; font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span style="color: orange; font-family: "verdana" , sans-serif;">60 rue des Ecoles 75005 Paris France</span></span></span></span><br />
<span style="font-family: "calibri"; font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span style="color: orange; font-family: "verdana" , sans-serif;">+33 1 40 51 89 09</span></span></span></span><br />
<span style="font-family: "calibri"; font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span style="color: orange; font-family: "verdana" , sans-serif;">Tue to Sat : 9am to 6pm Closed on Mon & Sun</span></span></span></span><br />
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<span style="font-size: large;"><a href="http://1.bp.blogspot.com/-NVwo0PlYMak/VObFGx7ZEeI/AAAAAAAAHOQ/6-5IMeyWH7Y/s1600/o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-NVwo0PlYMak/VObFGx7ZEeI/AAAAAAAAHOQ/6-5IMeyWH7Y/s1600/o.jpg" width="576" /></a></span></div>
<span style="font-family: "calibri"; font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-family: "verdana" , sans-serif;"><span style="color: orange; font-size: medium;">Coutume Instituutti</span>是</span></b></span></span><span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Le Coutume Café</b> <b>的姐妹店, 這是一個很時尚又愜意的咖啡館,兩層樓高的空間被打理的高雅簡約,線條簡單的木質家具, 白色漆面的桌子,淺色原木地板,挑高的落地轉帶入的明媚陽光, 叫一杯手沖或latte吧,這裏同樣有有巴黎最好喝的咖啡.</b></span><br />
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-Ys5groTAYc4/VObFM4CH8FI/AAAAAAAAHOY/vT0wyB5e2zA/s1600/01_CUT-architectures-CoutumexInstitut%C2%A9David-Foessel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-Ys5groTAYc4/VObFM4CH8FI/AAAAAAAAHOY/vT0wyB5e2zA/s1600/01_CUT-architectures-CoutumexInstitut%C2%A9David-Foessel.jpg" width="640" /></a></span></div>
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<span style="font-family: "calibri"; font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span style="color: orange; font-family: "verdana" , sans-serif; font-size: medium;">Telescope</span></span></span></b></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="color: orange;">5 rue Villedo, 75001 Paris, France</span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="color: orange;">+33 1 42 61 33 14</span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="color: orange;">telescopecafe.com</span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="color: orange;">Mon-Fri 8.30-18.30, Sat-Sun 9..30-18.30</span></span><br />
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-lwsQZveRrmE/VWt_HGtbFiI/AAAAAAAAH44/CRT5P0lVnoI/s1600/007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://3.bp.blogspot.com/-lwsQZveRrmE/VWt_HGtbFiI/AAAAAAAAH44/CRT5P0lVnoI/s640/007.jpg" width="640" /></a></span></div>
<span style="font-family: "calibri"; font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: blue;"><span style="color: black;">位於巴黎日本區</span><span style="color: black;">的</span></span><span style="color: blue;"><span style="color: orange; font-size: medium;">Telescope</span> </span>是
和Le Coutume 齊名的精品咖啡店,店主Nicolas Clerc 提供無可挑剔的手工製作咖啡,
他曾經自己烘培豆子,不過最近開始改用從Kenya, Ethiopia, Guatemala, Honduras and soon Brazil
和Colombia來的豆子,不過這個改變並沒有影響他們的出品, 如果在巴黎,你只有機會拜訪一到兩個咖啡店,那麼</b><span style="color: blue;"><b><span style="color: orange;">Telescope</span> <span style="color: black;">絕對</span></b></span><b>應該是其中之一,店裏的音樂從70年代的自由爵士到靈魂,藍調和探戈,會讓人不太想離開了. 我從店裏還帶回兩包出之英國<span style="color: purple;">Has Bean Coffee</span> Colombia豆子, 回來喝後驚為天人, 幸好可以在網上再續購,一個禮拜就從英國到達美國,心裏為多了一種豆子的選擇而興奮不已</b></span></span><br />
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-7xm2IeX4vOA/VWt_HvlEG_I/AAAAAAAAH5A/lN4FH6kOf1w/s1600/008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="582" src="https://3.bp.blogspot.com/-7xm2IeX4vOA/VWt_HvlEG_I/AAAAAAAAH5A/lN4FH6kOf1w/s640/008.jpg" width="640" /></a></span></div>
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<span style="color: orange; font-size: large;"><span style="font-family: "calibri";"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Ten Belles</span></span></span></b></span><span style="font-family: "calibri";"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"> </span></span></span></b></span></span><br />
<span style="color: orange; font-size: large;"><span style="font-family: "calibri";"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">10 rue de la Grange aux Belles 75010 Paris</span></span></span></span><span style="font-family: "calibri";"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"> </span></span></span></span></span><br />
<span style="color: orange; font-size: large;"><span style="font-family: "calibri";"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;">+33 1 42 40 90 78 </span></span></span></span><span style="font-family: "verdana" , sans-serif;"><span style="color: blue;"> </span></span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="color: blue;"><span style="color: orange;">tenbelles.com</span> </span></span><br />
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<span style="font-family: "calibri"; font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">這個迷人的小咖啡館靠近聖馬丁運河, 你很容易愛上它:不同烘焙的咖啡豆的選擇,簡單午餐和可愛的糕點,選一個陽光明媚的日子,坐在靠窗的位子,什麼也別想,認真地品嘗手沖咖啡和巧克力可頌吧</span></b></span></div>
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<span style="font-family: "calibri"; font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"> </span></b></span><span style="font-size: large;"><a href="http://3.bp.blogspot.com/-fytpIy6fTns/VWuBWPZAKDI/AAAAAAAAH5g/lh4C5itNZOI/s1600/012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="582" src="https://3.bp.blogspot.com/-fytpIy6fTns/VWuBWPZAKDI/AAAAAAAAH5g/lh4C5itNZOI/s640/012.jpg" width="640" /></a><a href="http://1.bp.blogspot.com/-S7ZLYrjzZEA/VWuBVQDXBaI/AAAAAAAAH5c/HPUOl9bwZqE/s1600/011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="582" src="https://1.bp.blogspot.com/-S7ZLYrjzZEA/VWuBVQDXBaI/AAAAAAAAH5c/HPUOl9bwZqE/s640/011.jpg" width="640" /></a></span></div>
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<span style="font-family: "calibri"; font-size: large;"><span style="color: orange;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">Café Kitsuné</span></span></span></b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span style="font-family: "verdana" , sans-serif;"> </span></span></span></span></span></div>
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<span style="font-family: "calibri"; font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: blue;"><span style="color: orange; font-family: "verdana" , sans-serif;">51 Galerie de Montpensier, 75001 Paris, France<br />+33 1 40 15 62 31</span></span></span></span></div>
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-YV0zXv6AdPE/VWuDOra9eBI/AAAAAAAAH5w/mc2eeDZwicw/s1600/013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-YV0zXv6AdPE/VWuDOra9eBI/AAAAAAAAH5w/mc2eeDZwicw/s640/013.jpg" width="640" /></a></span></div>
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<span style="font-family: "calibri"; font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: orange; font-size: medium;">Café Kitsuné</span>是成立於2002年的法國時裝潮牌Maison Kitsune旗下的一員,之前集團已經在東京開設了一家 Café Kitsuné 咖啡廳 ,巴黎的新店延續了其巴黎式的浪漫風格,我愛Café Kitsuné的環境多過於她的咖啡,咖啡館開設在巴黎皇家大王宮Le Palais Royal的廊巷裡面,大王宮至今已有近四百年的歷史。建於1639年,原是紅衣主教黎塞留私人官邸,歷經法國君主制政權、大革命、法國王朝的衰落和兩次世界大戰,飽經歲月洗禮。如今,這座宛如隱秘花園的皇宮四周石柱下煥然一新,轉身成為時尚殿堂,匯集了眾多品牌和精品店,連著名的Le Grand Vefour餐廳也躋身在內, 咖啡店內只有站立式的座位,我喜歡點好咖啡後拿到戶外的位子,看著花園內的噴泉和石柱發呆。</span></b></span></div>
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<span style="color: blue; font-family: "verdana" , sans-serif; font-size: large;"><span style="color: orange;"><span style="font-size: medium;"><b>Honor</b> </span></span></span><br />
<span style="color: orange; font-family: "verdana" , sans-serif; font-size: large;">54 rue du Faubourg Saint-Honoré, 75008 Paris, France<br />honor-cafe.com</span><br />
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<span style="font-size: large;"><a href="http://3.bp.blogspot.com/-riIbYq3nOWI/VWuDm9lmrtI/AAAAAAAAH6I/vGb2wT-FNQY/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="https://3.bp.blogspot.com/-riIbYq3nOWI/VWuDm9lmrtI/AAAAAAAAH6I/vGb2wT-FNQY/s640/4.jpg" width="640" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>2015年2月才開張的Honor在巴黎絕對是很年輕的,店主是一對年輕人,一個來自澳洲,一個來自英國,選的店址也很特別,是在著名購物街rue du Faubourg Saint-Honoré英國領事館對面的一個院子裏,同一個院子裏還有鼎鼎大名日本設計師Comme des Garçons的店, Honor 使用的是Le Coutume Café 特別為他們烘培的豆子, 是在瘋狂購物後歇腳的好去處</b></span></div>
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Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com3tag:blogger.com,1999:blog-7673190725243235013.post-73228962958357979812015-05-25T15:21:00.000-07:002015-07-16T14:33:27.598-07:00【山景城 Mountain View 】值得翹班去吃的可頌 ~Alexander’s Patisserie <br />
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<a href="http://3.bp.blogspot.com/-_OeZCNjuqyQ/VWN6iHnLyII/AAAAAAAAH1c/oxHspzW8W7E/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-_OeZCNjuqyQ/VWN6iHnLyII/AAAAAAAAH1c/oxHspzW8W7E/s640/1.jpg" width="640" /></a></div>
<b><span style="font-family: Verdana,sans-serif;">從巴黎回來之後一直都在想念那裡的可頌, 薄薄的脆皮內輕柔充滿了黃油香有著美麗氣孔的可頌 , 而記憶中灣區的可頌大多都有香脆的外表,內裡的卻少了那麼一點點的溫柔</span></b><br />
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<b><span style="font-family: Verdana,sans-serif;">於是當上週末我的一個小美人兒朋友傳短訊來問要不要去吃一家她非常喜歡的新開了沒多久的Patisserie ,我當然說好,而且最好越快越好啊! </span></b><br />
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<b><span style="font-family: Verdana,sans-serif;">我們決定了週三的下午翹班幾個小時去拜訪這家她讚不絕口,位於舊金山灣區中半島山景城最熱鬧的Castro街上的Alexander’s Patisserie。</span></b><br />
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<b><span style="font-family: Verdana,sans-serif;">Alexander集團在灣區赫赫有名, 除了這家新開的Patisserie , 集團還擁有兩家著名的牛排館Alexander’s Steakhouse </span></b><b><span style="font-family: Verdana,sans-serif;">和一家海鮮牛排館The Sea by Alexander’s Steakhouse。 新開的Alexander’s Patisserie有著時髦的黑色店面,偌大的招牌遠遠的就吸人眼球,招牌下的一大面落地窗將店內的華麗大幅的展現在路人眼裡。</span></b><br />
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<b><span style="font-family: Verdana,sans-serif;">那天我們到達的時候是下午的五點,店裡的客人都悠閒的喝著咖啡聊天打字看電腦,陽光也靜靜的灑落在巨型的大理石甜品展示臺上。 </span></b><br />
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<b><span style="font-family: Verdana,sans-serif;">各式各樣製作精美的馬卡龍,甜點和巧克力看的人眼花撩亂,三心兩意不知道該選什麼好 </span></b><br />
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<b><span style="font-family: Verdana,sans-serif;"><a href="http://4.bp.blogspot.com/-JMdFRYsagOA/VWN6mb0Lv2I/AAAAAAAAH2E/LQIiw02MY4g/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-JMdFRYsagOA/VWN6mb0Lv2I/AAAAAAAAH2E/LQIiw02MY4g/s640/7.jpg" width="640" /></a></span></b></div>
<b><span style="font-family: Verdana,sans-serif;">猶豫間我被一把拉到了麵包展示臺前,整齊擺放在竹籃裡的麵包和黑板牆上的各種麵包的名稱和價錢讓我仿彿又回到了巴黎 </span></b><br />
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<b><span style="font-family: Verdana,sans-serif;">很快的我就被眼前的一籃子Canneles de Bordeaux吸引,雖然已是下午時分,離開出爐恐怕有一段時間,而Canneles的最佳賞味時是剛剛出爐時,焦糖的脆皮和濕潤的內裡最為迷人,我還是想試試看,而冒險的結果是愉快的,從早上出爐到下午的Canneles居然還保持著很好的脆度,難怪我的朋友愛的要命,直接打包一打帶回家.</span></b><br />
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<b><span style="font-family: Verdana,sans-serif;">我想最讓我感動的就是Croissant了,廚師居然用了創立於1932 年的法國頂級D’isigny黃油來製作的, 這種產於法國北部的黃油有著悠久的歷史, 天然金黃色,質地猶如絲緞般細緻柔滑,吃在嘴裡,高乳脂的含量讓奶油香氣的餘韻悠遠,就算直接從冰箱裏拿出來切片,都可以輕易的劃開, 我自己都從巴黎搬了好幾塊回來,沒想到在灣區還會巧遇,讓我忽然間對這位廚師多了一份好奇心, 詢問之下,年輕的主廚Dries Delanghe 居然從廚房出來坐下和我們聊了起來,在交談中,我們了解到這位出生在比利時的主廚師曾經在巴黎著名的甜點大師 Pierre Herme旗下工作過,來到美國之後在拉斯維加斯的 Joel Robuchon餐廳任Pastry Sous Chef, 基本功紮實的他果然出手不凡,輕易的又讓我回味了一次猶如巴黎的動人美味.</span></b><br />
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<b><span style="font-family: Verdana,sans-serif;">26歲的主廚Dries Delanghe有著靦腆的笑容和深邃的眼神,前途無限</span></b></div>
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<span style="font-family: Verdana,sans-serif;"><span style="color: orange;"><b>Alexander’s Patisserie </b></span><br />209 Castro St<br />Mountain View, CA 94041<br />Phone number (650) 864-9999 </span></div>
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<b><span style="font-family: Verdana,sans-serif;"><a href="http://www.alexanderspatisserie.com/">http://www.alexanderspatisserie.com</a></span></b></div>
Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com0tag:blogger.com,1999:blog-7673190725243235013.post-11552522214622438002015-05-25T12:12:00.001-07:002016-01-22T16:38:00.910-08:00【巴黎】平價粗曠吃到撐的美味小酒館 ~ La Régalade <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="color: orange; font-size: large;">La Régalade</span>是bistronomy小酒館美食掌門人Yves Camdeborde在1992年的時候告別米其林餐廳Les Ambassadeurs後在巴黎的14區開的第一家小酒館,他的理想就是用平民的價位提供媲美高級料理餐點給大眾,12年後他跑到了左岸開了Le Comptoir du Relais 的同時把La Régalade賣給了廚師Bruno Doucet,<span style="color: blue;"> <span style="color: orange; font-size: large;">Bruno Doucet</span></span>出生在離開巴黎不遠的Touraine的一個獵人家庭,師從Guy Kreuzer, Gabriel Biscaye, 在名廚Pierre Gagnaire的廚房 和Jean-Pierre Vigato 的Apicius工作過, 根底深厚,但他和Yves Camdeborde有著同樣的理想,兩者都脫離了高級餐廳而開設了屬於自己的小酒館,用他們的話說,我不想當廚師,我只想煮飯.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>他接手後的La Régalade,繼承了Yves Camdeborde的風格,用平價但精美的料理繼續吸引挑剔的法國人的味蕾, 他把西班牙傳統的甜點米布丁在巴黎發揚光大,成為駐店名菜,也做號稱巴黎最好吃的soufflé, 一個只要價37歐元的套餐包括了一大缽任你吃到飽的用豬肉豬肝雞肝加香草料調制而成的法式鄉村肉醬,任吃的鄉村麵包,任吃的酸醃小黃瓜迷你洋蔥. 一副不把你撐飽了不罷休的氣勢, 事實上只要你訂的到位子,你就能逃不過此"劫".</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>2010年Bruno Doucet在離羅浮宮不遠的Saint Honoré街開了第二家分店,這次我們選擇拜訪的就是這裏,因為實在離酒店太近了,吃完飯慢慢走回來也只花了5分鐘而已.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>La Régalade的很酷的招牌, 就是這位衣冠楚楚的牛先生 </b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>點完餐之後,在第一道菜上來之前, 你的桌上會擺上這三樣東西: 隨便吃的</b><b>一大缽用豬肉豬肝雞肝加香草料調制而成的法式鄉村肉醬,非常好吃的的法棍麵包,隨便吃的酸醃小黃瓜和迷你洋蔥, 光這三樣一不小心就會把胃撐爆, 此刻正餐還沒有上來呢! 所以下次誰還敢說法式餐吃不飽我跟誰急! </b></span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">在我很陶醉的時候,侍者也終於把三樣“前菜”從桌上拿走了, 接下來真正的前菜要上場了! 快來看看那天精彩的菜式吧! </span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: orange; font-size: large;">Risotto cermeux a l’encre de seiche, poelee de gambas , ail et jambon</span> </span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">墨魚汁燉飯,炒蝦,大蒜和火腿</span> </b></div>
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<b> <span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: orange; font-size: large;">Soupe cremeuse de petit pois , haddock et crème legere</span> </span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">奶油碗豆濃湯佐黑線鱈魚、淡奶油凍</span></b></div>
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<b><span style="color: orange; font-family: "verdana" , sans-serif; font-size: large;">Scorpion fish , potatoes & young leeks cooked in a shellfish soup</span></b> </div>
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<span style="font-family: "verdana" , sans-serif;"><b>蠍子魚,土豆,西式嫩大蔥鮮貝濃湯</b></span></div>
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<a href="http://1.bp.blogspot.com/-cVpU2hyoRH0/VVa-cYydxaI/AAAAAAAAHsQ/vUKtYG6hlI0/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-cVpU2hyoRH0/VVa-cYydxaI/AAAAAAAAHsQ/vUKtYG6hlI0/s640/11.jpg" width="420" /></a></div>
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<a href="http://1.bp.blogspot.com/-DINpodlUXFQ/VVa-ckXWdKI/AAAAAAAAHsU/XUBuIH6Zj6g/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-DINpodlUXFQ/VVa-ckXWdKI/AAAAAAAAHsU/XUBuIH6Zj6g/s640/12.jpg" width="640" /> </a><b><span style="font-family: "trebuchet ms" , sans-serif;"> <span style="color: orange; font-size: large;">Roasted top skirt of beef, onion & turnip, cress, sardine butter</span></span></b></div>
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<span style="font-family: "verdana" , sans-serif;"><b>烤牛腩,洋蔥,蘿蔔,水芹,沙丁魚奶油醬</b></span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://2.bp.blogspot.com/-G4hafV6hRV4/VVbA3Bq_zAI/AAAAAAAAHtw/0D_2lOKGTeE/s1600/17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-G4hafV6hRV4/VVbA3Bq_zAI/AAAAAAAAHtw/0D_2lOKGTeE/s640/17.jpg" width="432" /></a></span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: orange; font-size: large;">Souffle chaud au Grand</span>舒芙蕾</span> </b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: orange; font-size: large;">Riz cuit au lait et a la vanilla comme le faisait ma grade-mere, caramel laitier vanilla rice pudding caramel sauce</span> </span></b></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;">香草米布丁</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">這麼多的美食沒吃飽你看都看飽了吧! 下次來巴黎, 記得一定要來吃吃看這家平價無敵好吃的小館子啊! </span></b></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span lang="EN" style="color: orange; font-size: large;">La Régalade Saint-Honoré</span></b><span style="color: #333333;"><br /> 123, rue St-Honoré, 75001. tel: 01.42.21.92.40.</span><span lang="ZH-CN" style="color: #333333;"> </span><span lang="ZH-CN" style="color: #333333;"> </span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span lang="ZH-TW" style="color: #333333;"></span><b><span lang="ZH-TW" style="color: red;">分店,鄰近羅浮宮</span></b><b><span style="color: red;">,</span></b><b><span lang="ZH-TW" style="color: red;">有英文餐单</span></b></span></div>
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;">49, avenue Jean-Moulin, 75014. tel: 01.45.45.68.58.</span> </span></div>
Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com0tag:blogger.com,1999:blog-7673190725243235013.post-56888172975220557652015-05-24T10:33:00.001-07:002015-07-16T14:34:12.343-07:00【巴黎】聖馬丁運河邊的經典巴黎早餐 croissant + Coffee<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-zBGEGBrJsa4/VVv5MprNkzI/AAAAAAAAHyc/f45TsgU9lpI/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-zBGEGBrJsa4/VVv5MprNkzI/AAAAAAAAHyc/f45TsgU9lpI/s640/5.jpg" width="462" /></a></div>
<span style="font-family: Verdana, sans-serif;">恩,閉上眼睛想象一下吧,在風和日麗的一個周末晨間,帶著心愛的狗寶貝,和巴黎最好吃的可頌,咖啡,在綠意盎然的聖馬丁運河邊享受一個最經典的巴黎早餐,這將是多麼的寫意和舒坦, 而這個畫面在我的腦海裏盤旋了多個月之後,終於在我們離開巴黎的前一天真實了.</span><br />
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<span style="font-family: Verdana, sans-serif;">那日我們從瑪黑的孚日廣場出發,走了沒幾條街就來到在著名的Boulevard Beaumarchais上的這家古老的街頭轉角小面包店, 被許多美食家譽為全巴黎最好吃的croissant之一的Au Levain du Marais</span><br />
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<a href="http://2.bp.blogspot.com/-Mn94C2qA22g/VVv3oGcZm4I/AAAAAAAAHyI/XRdncPAxqXU/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-Mn94C2qA22g/VVv3oGcZm4I/AAAAAAAAHyI/XRdncPAxqXU/s640/1.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">走入店內,很難不被琳瑯滿目的各式面包甜點迷的暈頭轉向, 幸好我有個極冷靜的另一半,果斷地挑選了兩個黃油可頌後就把我拖出了店, 這一個多禮拜,他可是受夠了把我一個人放入店裏的後果了,我當時連價錢都沒有看清楚,現在看照片,才發現巴黎的可頌和美國相比之下真的是便宜啊!</span><br />
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<a href="http://2.bp.blogspot.com/-CIGbymmTIFc/VVv42GBtRxI/AAAAAAAAHyU/RDyivOr3nHI/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://2.bp.blogspot.com/-CIGbymmTIFc/VVv42GBtRxI/AAAAAAAAHyU/RDyivOr3nHI/s640/2.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">從Au Levain du Marais出來, 我們又慢慢徒步往前, 一路上還會碰到巴黎著名的買手店Merci, 有時間的話也是非常值得去朝聖的 . </span><br />
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<span style="font-family: Verdana, sans-serif;">漫步大約半個小時之後, 我們來到聖馬丁運河邊的Ten Bells咖啡館,這也是巴黎人口碑非常好的一家可愛咖啡館 ,我買了一杯espresso給我自己,又買了一杯latte給我家老爺</span><br />
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<span style="font-family: Verdana, sans-serif;">我在對著咖啡店照相的時候這兩位坐在門口的帥哥就入了鏡,我對他們點頭說不好意思,他們客氣的笑著說我們要出名了嗎? 誰說巴黎人冷漠的?</span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="http://2.bp.blogspot.com/-AcexW_HZdFI/VVv5iH5cK6I/AAAAAAAAHyk/rNSTjLw7q08/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-AcexW_HZdFI/VVv5iH5cK6I/AAAAAAAAHyk/rNSTjLw7q08/s640/3.jpg" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://1.bp.blogspot.com/-6OK6XuiMfkw/VVv5jd3ZmMI/AAAAAAAAHys/hOvxFeHOH2o/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-6OK6XuiMfkw/VVv5jd3ZmMI/AAAAAAAAHys/hOvxFeHOH2o/s640/6.jpg" width="436" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;">陽光明媚的聖馬丁運河邊在周六的中午已經有很多年輕人在河岸邊野餐,這天的風有點大,大家都忙著一邊喝酒一邊用力的保護著酒杯和食物不被強風吹走</span><br />
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<a href="http://1.bp.blogspot.com/-aemFannHXsA/VVv7X_awRtI/AAAAAAAAHzA/pOcP7XyNXK4/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-aemFannHXsA/VVv7X_awRtI/AAAAAAAAHzA/pOcP7XyNXK4/s640/7.jpg" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-IPpUk9JPUoE/VVv3gyFI4TI/AAAAAAAAHx8/pvBAsSjYLkM/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-IPpUk9JPUoE/VVv3gyFI4TI/AAAAAAAAHx8/pvBAsSjYLkM/s640/12.jpg" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-c0QfSc6BTm8/VVv3g-YDo0I/AAAAAAAAHx4/bcVuvqq-L4Q/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-c0QfSc6BTm8/VVv3g-YDo0I/AAAAAAAAHx4/bcVuvqq-L4Q/s640/13.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">我在取笑著看他們的同時打開了裝著可頌的紙袋子,霎那間濃郁的黃油香已經擠滿的我的鼻子,然後我懂了,為什麼這麼多人為之傾心, 可頌的層層表皮尤為酥脆,輕輕地掰開它, 一層又層精心鋪就的內裏,清晰分明的空氣孔使得口感是那樣的松軟輕柔濕潤,似乎就這樣溶化在了我的嘴中.</span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="http://2.bp.blogspot.com/-3z7yXx4fuYs/VVv54IyZzlI/AAAAAAAAHy0/sX97wnyA5Fg/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-3z7yXx4fuYs/VVv54IyZzlI/AAAAAAAAHy0/sX97wnyA5Fg/s640/4.jpg" width="640" /></a></span></div>
<span style="font-family: Verdana, sans-serif;">我閉上眼睛又吃了第二口,第三口。。。就這樣停不下來的把一整個可頌都送入了肚子了,然後我滿足的喝了一口espresso後深深地嘆了一口氣, 我想我們的巴黎美食遊因為這天的croissant而完美.</span><br />
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<span style="font-family: Verdana, sans-serif;">然後我轉身對著身邊打瞌睡的小布說,我們不走了好嗎?</span><br />
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<a href="http://3.bp.blogspot.com/-oGaLg8Z421U/VVF_gqtaXuI/AAAAAAAAHno/7--0rQZvR_4/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-oGaLg8Z421U/VVF_gqtaXuI/AAAAAAAAHno/7--0rQZvR_4/s640/15.jpg" width="402" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><span style="color: orange;">Au levain du Marais - Croissants</span></b> <br />28 Blvd Beaumarchais 75011 Paris<br />Phone# +33 1 48 05 17 14<br />Hours: Mon, Thu-Sun 7 am - 8 pm</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><span style="color: orange;">Ten Belles - Coffee</span></b> <br />10 rue de la Grange aux Belles 75010 Paris <br />Phone number +33 1 42 40 90 78 <br />tenbelles.com</span> </div>
Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com0tag:blogger.com,1999:blog-7673190725243235013.post-38159282604751229092015-05-19T16:52:00.000-07:002015-07-16T14:34:32.867-07:00【巴黎】聖路易島上的清爽法式素菜料理 ~Mon Vieil Ami <br />
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<a href="http://2.bp.blogspot.com/-UqLId3zCDZw/VVkv0NjUAeI/AAAAAAAAHvs/uV4z3LYb9z0/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="364" src="http://2.bp.blogspot.com/-UqLId3zCDZw/VVkv0NjUAeI/AAAAAAAAHvs/uV4z3LYb9z0/s640/1.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">吃膩了濃重肥美的法式傳統料理?想換一種清淡的口味嗎?那你千萬不要錯過聖路易島上的擅長清爽法式素菜料理的Mon Vieil Ami</span> . <br />
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<span style="font-family: Verdana, sans-serif;">餐廳設在塞納河上的兩個天然河島之一,古老的聖路易島 Île Saint Louis, 一條窄小充滿了17世紀古老的建築的街上,現代素凈的外觀低調,招牌也是小的可憐,不走近看,一不小心就會忽略.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif;"><a href="http://4.bp.blogspot.com/-4j-zh6gHAe0/VTGLxE6C2HI/AAAAAAAAHco/4kPjFW-zhBA/s1600/mon-vieil-ami-panoramique.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="324" src="http://4.bp.blogspot.com/-4j-zh6gHAe0/VTGLxE6C2HI/AAAAAAAAHco/4kPjFW-zhBA/s640/mon-vieil-ami-panoramique.jpg" width="640" /></a></span> </span><br />
<span style="font-family: Verdana, sans-serif;">餐廳內部的設計也是以簡潔為主,主打色黑褐色和相輔的原木色現代雅致, 中午12點半到達的我們是第一桌客人,我們挑選了靠窗的位子坐下,此刻外面的毛毛細雨已轉為陽光普照, 點完餐前飲料後,我們開始研究當天的菜色。</span><br />
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<a href="http://2.bp.blogspot.com/-lWWt0H9S7_Y/VVkv0EydbxI/AAAAAAAAHv0/y8vHs_gA8Fk/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://2.bp.blogspot.com/-lWWt0H9S7_Y/VVkv0EydbxI/AAAAAAAAHv0/y8vHs_gA8Fk/s640/2.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">這是前三星餐廳Buerehiesel主廚 Antoine Westerman開的小館子,采用的都是有機蔬菜 ,將美味時蔬的清爽感註入了每道肉食, 看不懂法文,沒有關系,菜單有英文版的,而且侍者的英文也說得很好。 餐單的設計非常的體貼,既可以單點,也可以吃三道菜要價47.5歐元的套餐,另外吃全素的客人也有很好的選擇,既然是主打有機蔬菜,就連菜色的名稱,都是以蔬菜為主,肉食為輔,十分有趣. </span><br />
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<a href="http://2.bp.blogspot.com/-cn9gURSVq-0/VVkvzwrUi3I/AAAAAAAAHvo/FXwflrDeANc/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://2.bp.blogspot.com/-cn9gURSVq-0/VVkvzwrUi3I/AAAAAAAAHvo/FXwflrDeANc/s640/3.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">我們最終選擇了以前菜,主菜,甜點組合的三道菜套餐: </span></div>
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<span style="color: blue; font-family: Verdana, sans-serif;"><strong>前菜</strong></span></div>
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Fennel, artichoke, celeriac<br />Cooked in the barigoule way (an ancient recipe from Provence)<br />Large prawns covered in lemongrass& ginger <br />用普羅旺斯古老的配方料理的茴香,朝鮮薊和芹菜配搭香茅姜汁大明蝦</span></div>
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<a href="http://4.bp.blogspot.com/-ORf9FC3dLLI/VVk0UIqcplI/AAAAAAAAHwQ/Qt9sjFHF2a8/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-ORf9FC3dLLI/VVk0UIqcplI/AAAAAAAAHwQ/Qt9sjFHF2a8/s640/4.jpg" width="434" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Green asparagus from the Lot et Garonne region<br />Warm vinaigrette with soft boiled egg<br />綠蘆筍, 溫泉蛋,佐溫醋汁</span></div>
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<a href="http://2.bp.blogspot.com/-PQScuNSVE4U/VVtObF9ZuKI/AAAAAAAAHxk/zMuhPgjuYnE/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-PQScuNSVE4U/VVtObF9ZuKI/AAAAAAAAHxk/zMuhPgjuYnE/s640/6.jpg" width="640" /></a></div>
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<span style="color: blue; font-family: Verdana, sans-serif;"><strong>主菜</strong></span><br />
<span style="font-family: Verdana, sans-serif;">Mashed potatoes, fresh herbs & new onions<br />Roasted sea-bream<br />土豆泥,新鮮香草, 新蔥配烤海鯛</span></div>
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<a href="http://4.bp.blogspot.com/-i2C4_6_PPK4/VVk0VqEh-0I/AAAAAAAAHwk/okogejAAjtA/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-i2C4_6_PPK4/VVk0VqEh-0I/AAAAAAAAHwk/okogejAAjtA/s640/7.jpg" width="412" /></a></div>
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<a href="http://1.bp.blogspot.com/-COiEadhPMnY/VVk0VwM_w0I/AAAAAAAAHwo/-71393zRx6o/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-COiEadhPMnY/VVk0VwM_w0I/AAAAAAAAHwo/-71393zRx6o/s640/8.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Spinach in cream<br />With roasted chicken supreme <br />菠菜奶油配烤雞肉</span></div>
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<a href="http://3.bp.blogspot.com/-zGN-gi8mtDg/VVk0W594pWI/AAAAAAAAHw0/5HefE1Wvrvg/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-zGN-gi8mtDg/VVk0W594pWI/AAAAAAAAHw0/5HefE1Wvrvg/s640/9.jpg" width="640" /></a></div>
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<span style="color: blue; font-family: Verdana, sans-serif;"><strong>甜點</strong></span><br />
<span style="font-family: Verdana, sans-serif;">Rum Baba<br />Bourbon vanilla whipped cream <br />朗姆酒巴巴. 波旁香草奶油</span></div>
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<a href="http://4.bp.blogspot.com/-CIB_J503K0c/VVk0TAbwX-I/AAAAAAAAHwE/91ElP8ivBws/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-CIB_J503K0c/VVk0TAbwX-I/AAAAAAAAHwE/91ElP8ivBws/s640/10.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Millefeuille<br />Vanilla, westermann- Style <br />奶油香草千層酥</span></div>
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<a href="http://1.bp.blogspot.com/-JoeAbcqokE8/VVk0UQ6LTOI/AAAAAAAAHwU/G1nHbrA7hlA/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-JoeAbcqokE8/VVk0UQ6LTOI/AAAAAAAAHwU/G1nHbrA7hlA/s640/11.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">這三道套餐讓我們吃的贊不絕口,回到美國也還是一直都在熱烈的討論和回味,下一次的旅程,我們一定還要回訪這家獨特的蔬菜料理</span><br />
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<span style="font-family: Verdana,sans-serif;"><b>Mon Vieil Ami (我的老友)<br />69, rue St-Louis-en-l’Ile, Paris, France 75004. </b></span></div>
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<span style="font-family: Verdana,sans-serif;"><b>Tel: 01. 40. 46. 01. 35. </b></span></div>
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Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com0tag:blogger.com,1999:blog-7673190725243235013.post-21068664686534544532015-05-17T16:18:00.004-07:002015-07-16T15:49:08.933-07:00【巴黎】只有巴黎時尚人才知道的品牌 ~ Caroline de Marchi<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-57wM6de3bhw/VVglFN9CHkI/AAAAAAAAHuE/u92Ri1nHMI4/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-57wM6de3bhw/VVglFN9CHkI/AAAAAAAAHuE/u92Ri1nHMI4/s640/1.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">到達巴黎的第五天下午我在巴黎著名的時尚購物街rue Saint-Honoré 吃完午餐後就跑到今年2月才開的Honor Cafe買了一杯咖啡,喝完之後就精神奕奕的開始了這次購物任務,rue Saint-Honoré 上面充滿了世界知名的名店,舉凡你能想出來的都有,你想不出來沒聽過的也有,而我的目的,是拜訪只有巴黎當地的時尚人才知道的秘密名店 Caroline de Marchi</span><br />
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<span style="font-family: Verdana, sans-serif;">要找到Caroline de Marchi的店沒有專人指點的話幾乎就是不可能的事,她的店面正確來說並不呈現在大街上,而是躲在兩扇厚厚的古老的門後一個18世紀的庭院內,她的招牌也只是小小的像一本雜誌大小,鑲嵌在門鈴下的一堆牌子中間,不仔細看,很容易就錯過了,按一下招牌上的按鈕,門就緩慢的打開了.</span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="http://4.bp.blogspot.com/-ptHdNtwwUfE/VVglR_UmiaI/AAAAAAAAHuU/xng3Zl3O6pg/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://4.bp.blogspot.com/-ptHdNtwwUfE/VVglR_UmiaI/AAAAAAAAHuU/xng3Zl3O6pg/s640/5.jpg" width="640" /></a></span></div>
<span style="font-family: Verdana, sans-serif;">巴黎這樣躲在大門後的庭院多的是,但都極其隱秘, 穿過長廊走到盡頭,又是另外一個庭院, 這個被設計師打造的平靜白凈的小天堂一下子就把街外的熱鬧擁擠瞬間隔絕,我發現我的呼吸都緩慢了起來.</span><br />
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<a href="http://4.bp.blogspot.com/--DhkpEvx2l8/VVglKVZZBrI/AAAAAAAAHuM/t55XNhDgLL4/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/--DhkpEvx2l8/VVglKVZZBrI/AAAAAAAAHuM/t55XNhDgLL4/s640/2.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"> 我看著面前的店面,有點狐疑推開店門, 發現這個小小的店就像一個女人的客廳般溫暖動人, 一整面墻用水洗木打造的架子上擺放著她今季的最新設計</span><br />
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<a href="http://3.bp.blogspot.com/-O_d-xz2OhzQ/VVglfYLgiWI/AAAAAAAAHuc/NpGocJ9KOVg/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-O_d-xz2OhzQ/VVglfYLgiWI/AAAAAAAAHuc/NpGocJ9KOVg/s640/4.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">Caroline De Marchi 本人是個很漂亮的女人,出生在比利時,在巴黎長大, 曾經跟隨著名時裝設計師Emanuel Ungaro, 她的設計並不盲目跟隨潮流,而是飽含了舊時的輕鬆優雅, 她在意大利找到最好的皮質和工匠,使用最好的皮質手工打造她的設計.</span><br />
<span style="font-family: Verdana, sans-serif;"><img alt="https://www.born.com/storage/32000/49/faee49ae6fab5d68561eeee1b74d1e4d.jpg" height="368" src="https://www.born.com/storage/32000/49/faee49ae6fab5d68561eeee1b74d1e4d.jpg" width="640" /> </span><br />
<span style="font-family: Verdana, sans-serif;">其中最著名的設計就是她的Cubo, 這個包的大小有兩種,這一季的三個新款內部都使用了極柔軟的小牛皮,外部用的是山羊皮毛,再作染色和印花的處理,並設有雙手柄和可拆卸肩帶,可拎可背;</span><br />
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<a href="http://3.bp.blogspot.com/-FK4yuxWeC2M/VVguPk8NHkI/AAAAAAAAHvU/PAWEgXMv6g8/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-FK4yuxWeC2M/VVguPk8NHkI/AAAAAAAAHvU/PAWEgXMv6g8/s640/7.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">我在黃色,橙色和綠色間猶豫了許久,最終選擇了小號綠色邊白底黑點的動物印花,這款裡外都柔軟到不行的可愛包讓我一直忍不住去撫摸</span></div>
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<a href="http://4.bp.blogspot.com/-nbfuhFjpyeA/VVk377HgzFI/AAAAAAAAHxI/-hrxFZTBg5E/s1600/IMG_6624_%E5%89%AF%E6%9C%AC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-nbfuhFjpyeA/VVk377HgzFI/AAAAAAAAHxI/-hrxFZTBg5E/s640/IMG_6624_%E5%89%AF%E6%9C%AC.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><img alt="Caroline de Marchi Paris " class="aligncenter wp-image-12633386 " src="http://lipstickfashionmascara.com/wp-content/uploads/2015/05/IMG_0001-768x1024.jpg" height="640" width="480" /> </span><br />
<span style="font-family: Verdana, sans-serif;">別小看它小小的,但是容量不小,這個周末我裝了我的長錢包,化妝包,手機,充電寶還有空間, 包包的本身重量也不重,背了這些東西到處晃了一天也不覺得累</span></div>
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Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com0tag:blogger.com,1999:blog-7673190725243235013.post-82354550279753813282015-05-14T14:41:00.002-07:002015-07-16T14:21:24.653-07:00【巴黎】奢華的俄羅斯宮廷甜點店 Cafe Pouchkine <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;"><strong>Café Pouchkine (普希金咖啡館) 是<span lang="ZH-TW" style="color: black; font-family: SimSun; font-size: 11pt; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">俄羅斯宮廷甜點店</span><span lang="EN" style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">, </span><span lang="ZH-TW" style="color: black; font-family: SimSun; font-size: 11pt; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">巴黎有三間店,這家店結合了俄式和法式的高級甜點店</span><span lang="EN" style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;"><span style="mso-spacerun: yes;"> , </span></span><span lang="ZH-TW" style="color: black; font-family: SimSun; font-size: 11pt; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">我在</span><span lang="EN" style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">Facebook</span><span lang="ZH-TW" style="color: black; font-family: SimSun; font-size: 11pt; mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">每次都被他們放的照片迷的神魂顛倒</span><span lang="EN" style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">. </span><span lang="ZH-TW" style="color: black; font-family: SimSun; font-size: 11pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">鎮店主廚</span><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">Emmanuel Ryon </span><span lang="ZH-TW" style="color: black; font-family: SimSun; font-size: 11pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">來頭不小,他是</span><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">1999</span><span lang="ZH-TW" style="color: black; font-family: SimSun; font-size: 11pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">年的世界甜點冠軍!</span><span lang="ZH-TW" style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;"> </span><span lang="ZH-TW" style="color: black; font-family: SimSun; font-size: 11pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">並也在</span><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">2000</span><span lang="ZH-TW" style="color: black; font-family: SimSun; font-size: 11pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">年獲得法國最佳職人</span><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">MOF</span><span lang="ZH-TW" style="color: black; font-family: SimSun; font-size: 11pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">的殊榮。得獎之後同一年,決定以俄羅斯詩人</span><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">Pouchkine</span><span lang="ZH-TW" style="color: black; font-family: SimSun; font-size: 11pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">為名,在莫斯科開設第一間甜點店</span><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">,</span><span lang="ZH-TW" style="color: black; font-family: SimSun; font-size: 11pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">大受好評,主廚在</span><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: SimSun; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">2010</span><span lang="ZH-TW" style="color: black; font-family: SimSun; font-size: 11pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">年,回到巴黎設立第一間法國分店。目前全球只有四家店,一家在俄羅斯,另外三家就開在巴黎。好吃到連</span><span lang="ZH-CN" style="color: black; font-family: Verdana, sans-serif; font-size: 11pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">挑剔的</span><span lang="ZH-TW" style="color: black; font-family: SimSun; font-size: 11pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">巴黎人都愛不釋手。</span></strong></span><br />
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<span style="font-family: Verdana, sans-serif;"><b><span lang="ZH-TW" style="color: black; font-family: SimSun; font-size: 11pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">這天我們拜訪的, 是2014年11月新開在左岸 </span></b><b><span lang="ZH-TW" style="color: black; font-family: SimSun; font-size: 11pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;"><span style="font-family: Verdana, sans-serif;">Boulevard Saint Germain</span> </span></b><b><span lang="ZH-TW" style="color: black; font-family: SimSun; font-size: 11pt; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-TW; mso-fareast-theme-font: major-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-themecolor: text1;">位於著名的“<span style="font-family: Verdana, sans-serif;">Café de Flore</span> 花神” 對面的新店 , 店的外觀是一個時髦的黑色菱形方盒子,在左岸18世紀風格濃郁的建築中非常顯眼, 店的金字照片也在下午的陽光中閃閃發光</span></b></span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>但當你走入店內後,霎那間會被俄羅斯獨有的精致華麗的宮庭氣勢震憾到,店內的設計將摩登和古典結合的淋漓盡致, 店內的墻,是用一片片精雕細琢的立體雕花裝飾起來的,白色一整片的大理石被設計成展覽甜品的長櫃, 古典的水晶燈混合了摩登線條的吊燈在甜品上撒上了更晶瑩的光芒, 而被漆成黑色的一片磚墻也在奢華中增添了粗曠的元素, 形成鮮明的對比</strong></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>透過玻璃罩, 一款款美侖美奐的甜品像藝術品一樣令人贊嘆</strong></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>各式各樣口味的馬卡龍閃耀著彩妝般的珠光色澤</strong></span></div>
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<span style="color: blue; font-family: "Trebuchet MS", sans-serif;"><strong>Saint-Honoré Noisettes</strong></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Choux caramélisés garnis d’une onctueuse crème caramel, panacotta caramel et crème chantilly noisettes.</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>這款源於1847年,由法國一間名為Chiboust 的甜點店發明的,因為店址就在Rue Saint-Honore 街上,所以就命名為Saint-Honore (聖多諾黑)。 制作方法從發明到現在已經有了很多的變化, 我們面前的外層是鑲著4個pate a choux ,也就是表面沾著焦糖的小泡芙, 裏面是crème Chantilly和榛子味的panacotta奶油,吃的時候焦糖的脆焦香,融合了奶油的濃郁,簡直就是天堂</strong> </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Rozovaya</strong></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Biscuit japonais à la violette, coeur de compote de cassis, croustillant d'amandes, crémeux vanille et confit de cassis</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>這一朵美麗的紫羅蘭花,底部用的是日本餅乾,中心是黑醋栗果醬,香脆杏仁,香草奶油和黑加侖糖漬 ,果醬味道酸甜濃郁,和奶油的綿軟相輔相成</strong></span></div>
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<span style="font-family: Verdana, sans-serif;"><strong>這兩款的甜點,都適合配茶飲 ,我搭配的是俄羅斯柑橘紅茶</strong></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">下次你去巴黎时,不妨也來試試看讓我著迷的 Cafe Pouchkine ?</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">三家巴黎店的地址</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="color: blue;">Café Pouchkine Saint-Germain</span></strong> (左岸)<br />Restaurant / Salon de thé<br /> 155 Boulevard Saint-Germain<br /> 75006 Paris<br /> Tél.: +33 1 42 22 58 44</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="color: blue;">Café Pouchkine Place des Vosges</span></strong> (瑪黑區的孚日廣場)<br />Boutique<br /> 2, rue des Francs Bourgeois <br /> 75003 Paris <br /> Tél : + 33 1 42 72 97 05</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="color: blue;">Café Pouchkine Printemps Haussmann</span></strong> (巴黎春天百貨公司內)<br />Boutique / Salon de thé<br /> 64, boulevard Haussmann<br /> 75009 Paris<br /> Rez-de-chaussée du Printemps Mode <br /> Tél : +33 1 42 82 43</span></div>
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<br />Lisahttp://www.blogger.com/profile/10827661516111458550noreply@blogger.com1