21/06/2024

台灣美食之旅！米芝蓮星級主廚以花入饌的春日餐單：紫蘇醋栗漬牡丹蝦、桂香海膽花蟹湯、白酒松露燴小牛，花香四溢回味無窮

#Food Map #台北 #新光三越 Diamond Towers #Restaurant A #黃以倫 #飲食 #台灣 #Alain Huang #西菜 #紫蘇醋栗漬牡丹蝦 #短線遊 #花 #Dining #白酒松露燴小牛 #米芝蓮 #Fine Dining #桂香海膽花蟹湯 #美食地圖 #Travel

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Saii Lee
Saii Lee
用相機拍下美食的姿態，用文字記錄食物的味道，兩者合二為一，和大家分享一段接一段的味覺之旅。
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「世」界味覺之旅
逢星期四或星期五更新

　　紫蘇醋栗漬牡丹蝦 – Alain用上紫蘇花來展現生氣勃勃的春天，以矜貴的牡丹蝦刺身配上漬醃過的七彩蘿蔔，中間醬汁以小紅莓汁配搭紫蘇花啫厘，上面加了幾滴咖啡油增添香氣，吃時把蘿蔔和牡丹蝦全部放進小紅莓醬汁中享用，味道清酸鮮甜，簡單地討人喜歡。

　　花蛤山菜綠沙拉 – 之後來了一道用上台灣不同地區的山菜炮製的綠色沙律，包括山蘇、過貓、皇宮菜和冰花等等，配合加入牛油果和茼蒿炮製的醬汁，口感豐富之餘又有一點點回甘滋味，配合爽嫩的花蛤一同享用，清新感覺油然而生。

　　桂香海膽花蟹湯 – 加入鮮度十足的帝皇蟹來炮製湯液，還有鹹香的西班牙火腿增加鮮味，配合同樣鮮甜的海膽一同享用，美味指數立即加倍提升。

　　刺山奶油海鱺焗白蘆筍 – 用上法國忌廉醬汁來配搭時令的白露筍，原來已經是絕佳的組合，主廚巧妙地加入醋漬過的海鱺魚，配合櫻花醬汁一同享用，把春天吃到嘴巴裏。

《經濟通》所刊的署名及／或不署名文章，相關內容屬作者個人意見，並不代表《經濟通》立場，《經濟通》所扮演的角色是提供一個自由言論平台。

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Travel & Dining

「世」界味覺之旅

台灣美食之旅！米芝蓮星級主廚以花入饌的春日餐單：紫蘇醋栗漬牡丹蝦、桂香海膽花蟹湯、白酒松露燴小牛，花香四溢回味無窮

Saii Lee

「世」界味覺之旅
逢星期四或星期五更新

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