「真愛是任何形狀,對付百孔千瘡。」我記得
有人話過,當你迷失既時侯,往往有一位渣住
架火箭,可以係太空裡面拉返你落黎,呢個人
就係你既真愛。假如真係有上帝之手既存在,
我會選擇請求上帝賜我一個平凡少少既人生,
唔需要刺激,只係需要一個地方哪裡只得
我共你,咁就足夠。今晚就係中環呢間
「Monteverdi · Restaurant and Bar」
能否遇上一生之中既銀河修理員?
The most traditional italian cuisine I’m gonna
to show you in Central which have got highly
recommendation in fine dining experience.
Here you’ll find various dishes that selected
from the best ingredients by executive chef.
Quickly check out what we HAVE to try on
the menu and enjoy glasses of wine, cheers!👇
-
📌A p p e t i z e r s -
▪ Mozzarella · Fried Olives - $108
▫ 以炸物為前菜,我覺得絕對無揀錯,用上
橄欖經油炸後再配上水牛芝士,打造成一粒
波狀。外形上睇得又食得,而且咬落裡面
鹹香味非常突出,可以一試!
How you guys to start tickling your taste buds?
Appetizers could definitely makeyou feel better
for next dishes, we ordered the fried olives
was stuffed with Mozzarella cheese, a little bit
crispy and able to elevate refreshing flavor.
Hope you guys won’t miss it.
-
📌First · Course -
▪ V i n c i s g r a s s i - $210
▫ 令人欲拒還迎既意式千層麵,絕對係不能
錯過既主菜之一,外層睇落非常厚身;
切開裡面係大量免治牛肉同豬肉做內餡,
加埋芝士食落特別香濃惹味。
I would tell you someone if you’re particularly
addicted to cheese, please don’t hesitate to
order “Vincisgrass” which means a home-style
lasagna had multi-layered shape. You could
have a crush on it when you slice off,
there’s had a plently of cheese with minced
beef and pork, completely taste like
so rich and chewy.
-
📌Second Course · Seafood -
▪ Forbidden Rice · Mix Seafood - $268
▫ 好少機會試到會用上正宗黑米做意大利菜,
對我黎講幾有新鮮感。食落口感梵當煙韌,
仲帶有淡淡既煙燻味,好特別;而且面頭加上
一大隻虎蝦,令成個鮮味更加突出,認真食得過。
I’ve never tried black rice since the color was
too dark and unattractive, but we were not
disappointed that it turned out nutty, roasted
flavor similar to brown rice, it’s extraordinarily
delicious to combine with a whole tiger prawn.
I would love to say that was amazing to
the second course so far!
-
📌D e s s e r t -
▪ L i m a n i s u - $98
▫ 由餐廳自家製既甜品,無論賣相都口感都
好似Tiramisu,食落同樣感受到厚厚既奶油,
質感相當濃滑;唯一唔同就係個大廚用左
一隻檸檬酒做底,令整體口感充滿濃厚
檸檬味,酒香十足。
Dessert always make you surprised. And Why?
Mostly time we ordered tiramisu when you
step in the Italian resto. However, it seems
to be different tonight because I tried the
new one called "Limanisu". It’s based on
liqueur “limoncello”, so you will have the
taste like more alcoholic and creamy
inspired by tiramisu.
-
▪ Sicilian · Cassata- $98
▫ 其實係一款由三層雪糕圍繞一種意式既
海綿蛋糕,口味由開心果、雲呢拿、朱古力組成。
而賣相睇落好似一個三文治咁,食落雪糕
有少少似gelato;質感幼滑得黎奶味好重,
但同時唔會太甜膩,幾好食。
Three layers was around with Candid orange,
it’s actually three flavors of Ice-cream
which including vanilla, chocolate and pistachio.
The texture was extremely smooth,
not too sweet, little bit taste like gelato
and you won’t stop when you start eating it.
-
📎 Monteverdi · Restaurant and Bar
📍7/F, The Loop, 33 Wellington Street, Central
同時也有2部Youtube影片,追蹤數超過12萬的網紅GoGreenGoLean - Susana Tsang,也在其Youtube影片中提到,This video is sponsored by iHerb New and Existing Customers will get a discount off their iHerb order iHerb: https://rsnap.it/SHUw Discount: BBY8027...
「roasted orange color」的推薦目錄:
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roasted orange color 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳解答
[Paris pastry / 巴黎甜點] Nicolas Paciello 主廚(Fouquet’s)的聖誕節蛋糕創作 / Yule log 2019 of Nicolas Paciello for Fouquet’s (for English, please click “see more”)
前兩天應邀參加 Hôtel Barrière Le Fouquet's Paris 的下午茶體驗,今年九月剛剛離開 Hotel Prince de Galles 加入 Fouquet’s 的甜點主廚 Nicolas Paciello 向我們介紹他過去兩個月幾乎沒日沒夜辛勤工作的成果—— Retaurant Le Joy 的全新下午茶套餐以及今年的聖誕節蛋糕。
1899 年由 Louis Fouquet 創立的 Restaurant Fouquet's Paris 位於巴黎香榭麗謝與喬治五世大道交口,原本是一個酒館、餐廳。採用創始人 Fouquet 的家族姓氏,後面再加上「’s」的英美式用法,賦予它不少時髦意味。今年適逢 120 周年慶的 Fouquet’s 在巴黎是非常知名且歷史悠久的餐廳,每年被譽為「法國奧斯卡」的凱薩獎頒獎典禮餐會都是在這裡舉行,1990 年,Fouquet’s 餐廳也被列為法國歷史遺跡。1998 年,法國賭場與酒店集團 Barrier 買下 Fouquet’s 餐廳與旁邊六棟建築物、創立 Hôtel Barrier Le Fouquet’s Paris,從此 Fouquet’s 變成為一個包含豪華旅館與餐廳、酒吧的品牌,能和周遭林立的豪華酒店如 Four Seasons Hotel George V、Prince de Galles 等比肩。今年三月,位於路口的 Fouquet’s 餐廳因為黃背心運動被大肆破壞,不得不關門整修,直到七月十四日法國國慶日才重新開幕。旅館內的其他餐廳、酒吧如 Le Joy、Le Marta Paris 等也一併經過重新整修。
從隔壁 Prince de Galles 飯店轉職過來的甜點主廚 Nicolas Paciello 為 Fouquet’s 的 Le Joy 餐廳設計了「two courses」的下午茶套餐(48€ /人,含一杯熱飲,另有含一杯香檳的版本€58 / 人):第一道是包含三明治等鹹點與 scones、cookies(美式餅乾果然很紅吧!)、法式小點心 petit fours 的三層架,第二道則是三樣主廚精選甜點的迷你版,包含開心果閃電泡芙、檸檬塔、巴黎・布列斯特泡芙。
當天 Nicolas Paciello 主廚並為我們介紹了他今年的力作——「La Bûche de Noël de Louis Bouquet」(Louis Fouquet 的聖誕節蛋糕)。他與歷史學家Marion Godfroy-Tayart de Borms 合作設計,參考了 120 年前的流行風格和 Louis Fouquet 本人的喜好,是一款外觀看來非常神秘的蛋糕。放在巧克力雕塑製成的展示高台上的蛋糕,是由濕潤的烘烤杏仁海綿蛋糕(biscuit moelleux à l’amande torréfiée)加上黑巧克力慕斯(mousse de chocolat intense)與糖漬香檸檬(confit de bergamote)組成,隱藏在一層薄薄的杏仁膏之下,鮮紅色的外觀呼應 Fouquet’s 的招牌遮雨檐。我之前也提過,法國現在也在流行減糖,許多甜點都早已顛覆以前法式甜點給人的甜膩印象。而這個蛋糕大概是我過去數年來在法國吃過「最不甜」的蛋糕,主廚 Nicolas 也是刻意如此設計,突出香檸檬的酸味、並用杏仁的香氣和圓潤去中和,讓人在豐盛的聖誕大餐後,仍然能毫無負擔地享用、成為完美的結尾。不過,如果是在平時下午茶品嚐,酸度卻有些過於強烈了。
接下來請大家點開照片一一欣賞主廚的作品,更多當天的影音請參考我的 Instagram 精選動態「Fouquet’s」:https://tinyurl.com/w7kvq2w
🔖 延伸閱讀:
2019 年巴黎聖誕節蛋糕精選:https://tinyurl.com/y6pq87rz
認識更多法國甜點主廚與意見領袖:https://tinyurl.com/y49mhpl3
你不可不知的法式甜點關鍵詞:https://tinyurl.com/y5c99dd8
*****
I got invited to Hôtel Barrière Le Fouquet’s Paris earlier this week for tasting their tea time at Restaurant Le Joy and the yule log creation. Nicolas Paciello, head pastry chef (former head pastry chef at Hôtel Prince de Galles) of the hotel who just arrived two months ago gave us a warm welcome.
Situated on the intersection of Avenue des Champs-Élyées and Avenue George V, the brasserie-restaurant Fouquet’s was founded by Louis Fouquet in 1899. Louis Fouquet named the restaurant after his family name but added the “’s” to give it a trendy style. Celebrating its 120 anniversaire this year, Fouquet’s is a legendary restaurant in Paris. It holds the gala dinner for Cézar Awards, the French equivalent of Academy awards, each year and was frequented by many celebrities. The main room of Fouquet’s was listed as an "Inventaire des Monuments Historiques” (French historical monument) in 1990. In 1998, Group Barrière, a French casino and luxury hotel group, bought the restaurant and further acquired 6 buildings around it to create Hôtel Barrière Le Fouquet Paris. Fouquet’s has since then become a brand that includes a luxury hotel, symbolic restaurants and bars. Fouquet’s was severely damaged during the Gillet Jaune movement this march and was thus closed for renovation for several months. It re-opened in July on the Bastille Day this year and the restaurants and bars in the hotel also underwent a make-over.
Fouquet’s new head pastry chef Nicolas Paciello created a new tea time menu for Restaurant Le Joy that is composed of two courses: served on a 3-tiered stand, a sweet and savoury selection including scones, cookies, finger sandwiches, and petit fours comes first, followed by 3 chef’s signature pastries in mini form: pistachio éclairs, lemon tart, and Paris-Brest.
The chef also presented us his Christmas cake creation in tribute to the founder of Fouquet's, “La Bûche de Noël de Louis Fouquet”. In collaboration with the historian Marion Godfroy-Tayart de Borms, this yule log pays great attention to the fashion back to 120 years ago as well as the preference of Louis Fouquet himself. This mysterious-looking cake sits on a high stand made of chocolate and is covered by a thin layer of almond paste, whose vivid color clearly refers to the brasserie’s distinctive red awnings on Charmps-Élysées. The cake itself is made of a moist roasted almond sponge cake, a dark chocolate mousse as well as a bergamot confit. Now that a “less-sugar” trend seems to sweep the French pastry industry, many pastries and desserts here in Paris are much less sweet and filling compared to before. With a rather strong acidity of the bergamot orange rounded by almonds biscuit and chocolate cream, the cake is probably the least sweet cake I’ve ever tasted in recent years. The chef Nicolas has made it on purpose so that it’s light enough to be enjoyed at the end of a Christmas feast. However, if you taste it during tea time in normal days, you might find yourself crave more sweetness.
Click on the photos and have a closer look to the divine pastries and wonderful work of the chef. More videos and experiences in live could be found in my featured stories “Fouquet’s” on Instagram: https://tinyurl.com/w7kvq2w
🔖 You might also be interested:
2019 Paris Christmas cakes: https://tinyurl.com/y6pq87rz
Getting to know more French pastry chefs and influencers: https://tinyurl.com/y49mhpl3
French pastry keywords that you have to know: https://tinyurl.com/y5c99dd8
#yingspastryguide #fouquets #nicolaspaciello #bûchedenoël2019 #buchedenoel2019 #yingc
roasted orange color 在 GoGreenGoLean - Susana Tsang Youtube 的最佳貼文
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roasted orange color 在 Hilda 梁雅琳 Youtube 的精選貼文
【豚肉蒸豆腐 + 健康脆「薯」條】
Home-made嘅幸福滋味, 就係咁簡單!
一於今晚試下啦~
https://youtu.be/n5DHZnyrq3o
[鮮橙沙爹豚肉蒸豆腐] + [BBQ香脆豆腐條]
[鮮橙沙爹豚肉蒸豆腐] (4人份量)
材料:
百福®蒸煮滑豆腐 350毫升 1 盒
豚肉片 90 克
金芝麻 (即已炒白芝麻) 適量
芫荽 適量
醃料:
沙爹醬 1½ 茶匙
鹽、糖 各¼ 茶匙
糖 ¼ 茶匙
麻油 1茶匙
醬汁:
橙(去皮取肉) 2 個
檸檬(榨汁備用) 1 個
糖 2 湯匙
做法:
1. 豚肉片和醃料拌勻醃15分鐘。
2. 橙肉切粒,混合檸檬汁和糖,以中火煮約10分鐘至稠身成橙醬。
3. 把豆腐置碟上,放上醃好的豚肉片和橙醬,以中大火隔滾水蒸10分鐘。
4. 灑上金芝麻和芫荽,完成。
[BBQ香脆豆腐條] (4人份量)
材料:
百福®硬豆腐 340克 1 盒
麵包糠 50克
BBQ醬 適量
調味料:
粟粉 2 湯匙
乾芫荽碎 ½ 茶匙
芝士粉 1 湯匙
鹽 ¼ 茶匙
蒜粉 1½ 茶匙
做法:
1. 取出硬豆腐,用廚紙輕壓出多餘水份,切幼條備用。
2. 把所有調味料加入麵包糠混合。
3. 豆腐條表面均勻地沾上麵包糠。
4. 鑊內下油加熱,把豆腐條煎至金黃色,用廚紙印去多餘油份,伴以BBQ醬,完成。
[Steamed Orange-Satay Pork with Beancurd] (Serving for 4)
Ingredients:
PAK FOOK® Beancurd for Steaming 350mL 1 pack
Pork Slice 90 g
Golden Sesame (Fried white sesame) Appropriate
Parsley Appropriate
Marinate:
Satay Sauce 1 ½ tsp
Salt ¼ tsp
Sugar ¼ tsp
Sesame Oil 1 tsp
Sauce:
Orange (peeled, prepare the flesh) 2 pcs
Lemon (Juiced, set aside) 1 pc
Sugar 2 tbsp
Directions:
1. Pickle the pork slice with all marinate for 15 minutes.
2. Chop the orange flesh into small pieces. Mix the flesh with lemon juice and sugar, then cook for around 10 mins until thickened.
3. Place beancurd on a plate, put the pickled pork slice and orange sauce on top. Steam with boiling water on medium-high heat for 10 mins.
4. Sprinkle roasted sesame and parsley on top. Ready to serve.
[BBQ Beancurd Sticks] (Serving for 4)
Ingredients:
PAK FOOK® Hard Beancurd 340g 1 pack
Bread Crumbs 50 g
BBQ Sauce Appropriate
Seasonings:
Cornstarch 2 tbsp
Chopped dried Parsley ½ tsp
Cheese Powder 1 tbsp
Salt ¼ tsp
Garlic Powder 1 ½ tsp
Directions:
1. Take out the hard beancurd and remove excess water with kitchen paper. Cut into thin sticks, set aside.
2. Add all seasonings to the breadcrumbs and mix well.
3. Evenly coat beancurd sticks with breadcrumbs.
4. Heat oil in pan, pan-fry beancurd sticks until golden color. Absorb the excess oil with kitchen tissue. Ready to serve with BBQ sauce.