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四季酒店餐廳L’Orangerie的名菜：黑松露皇家野兔。這是一道傳奇名菜，據說是在羅亞爾河的皇家城堡發明的。將整隻獵來的野兔用紅酒香料浸泡一夜，鑲入鴨肝絞肉，鐵鍋悶燉至酥爛。湯汁再火燒收乾。此菜費時費工，江湖上不太常見，做得好的也不多。味道濃重，不是人人都會喜愛的。
Un plat légendaire de l’Orangerie du Four Seasons George V Paris: le Lièvre à la Royale. @alantaudon_a.t #sharemyfs @fsparis @fourseasons #fourseasons #fourseasonshotel #fourseasonsparis #fourseasonsgeorgev #hautecuisines #hautecuisine #lievrealaroyale #cuisinefrancaise @ Restaurant L'orangerie - Four Seasons Hotel George V, Paris
#caprice #四季酒店 #黑咪vlogmas #fourseasons
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屹立維港海沿，看過多少次千帆競渡，賞過多少次秋月春風。香港四季酒店，重新定義何謂「完美」
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