關於 aubergine restaurant ，我們在網路上蒐集到這些相關的討論、資訊與評價

#歐洲新聞

倫敦行動酒吧腳踏車 & 名廚戈登新餐廳

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This wonderful espresso martini bike is here to keep us going until the pubs and bars reopen!

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Over Under x Black Cow

英國西倫敦 Earl's Court地鐵站附近的咖啡店 Over Under Coffee 因應英國倫敦目前的限制政策，推出行動酒吧

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改良自行動咖啡車的模式，特別與英國知名伏特加品牌Black Cow Vodka合作，以外賣形式把酒吧送到你家

由於英國在4月12日之前都還未開放餐飲業營業，所以此間西倫敦的咖啡店特別推出新型態的行動酒吧，把調酒師帶到你的住處，而且是用腳踏車的方式。

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只要是在倫敦郵遞區號 SW5 9RD 附近方圓2 miles以內的距離，就可以透過網站訂購，不管是在公園、住家或是公寓，都可以為你送達。

這次合作的調酒共有兩種，一種是單杯調酒 ，另一種是單瓶多人調酒

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單杯售價 £8

Espresso Martini，結合濃縮咖啡與伏特加的調酒，一直是在酒吧有個故事是"Wake me up, and then fuck me up."

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單瓶售價 £28

Dorset Donkey，結合伏特加Black Cow Vodka與櫻桃酒Morello Cherry Liqueur的搭配組合，一瓶有500ml，可以給4人飲用

訂購外送調酒請洽 Over Under網站

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Gordon Ramsay's Street Pizza Is Opening Another Restaurant In London

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英國名廚 戈登拉姆齊 Gordon Ramsay 旗下眾多餐飲品牌，有非常高檔的米其林星星也有平價適合一般人用餐的品牌。其中 有一個專門販售 Pizza的品牌是 "Street Pizza"， 預計今年春天在倫敦開設第四家分店

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Street Pizza 是戈登旗下以平價 Pizza 吃到飽的餐廳經營模式，總共提供四種Pizza口味，包括義式Pizza最經典的口味 CLASSIC MARGHERITA，其他三種分別是 PEPPERONI、CHARRED AUBERGINE 以及 CORN & CHORIZO

每人售價 £15就可以無限制享用。

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除了四款固定會出爐的Pizza口味，還會有當日特別款的DAILY SPECIAL，提供當日主廚特別設計的口味。

目前在英國倫敦有三家分店，分別是在 St. Paul 、Camden 、 Southwark ，另外在2021年4月，英國政府下一階段解封餐飲業，就會正式開幕第四家分店在倫敦南岸近年特別發展新興區域的巴特西發電廠 Battersea Power Station。

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進駐Battersea Power Station的第四家分店，將採取跟過去其他分店一樣，也是£15 Pizza無限吃到飽的用餐模式，還會提供另外加價點購 配餐、飲料、酒類與甜點...等等

加點的配餐有提供 綜合橄欖、招牌沙拉、番茄沙拉...等等，每份售價£4-5。甜點類則是提供冰淇淋、OREO奶昔、提拉米蘇...等等，售價£4.5-6。

酒精性飲品包含調酒、啤酒、氣泡酒與紅白酒，也有提供販售無酒精的軟性飲料。

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Battersea 巴特西分店周末早午餐微醺方案🥂

PIZZA & PROSECCO - £35

在第四家分店的巴特西發電廠分店特別推出周末早午餐，提供星期六與星期日早上11點至下午4點，搭配 Pizza吃到飽與氣泡酒 prosecco 無限暢飲 90分鐘的用餐方案。

你可以盡情享用店裡的四款經典 Pizza之外，還可以免費無限續加義大利氣泡酒 Prosecco 🍾

讓你的周末起床之後的早午餐時光，無限制享受泰晤士河南岸巴特西發電廠的微醺風景。

OMG!!! @taparoomhk 開到尖沙咀啦😍今次仲有新既打卡位🙆🏻‍♀️係超級夢幻既燈飾呀✨岩哂各位鍾意打卡既朋友😆至於野食方面🤣尖沙咀都有限定既Menu😛竟然有西班牙日系菜式🤤🤤🤤❤️
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Red Sangria & White Sangria 🍷 特調水果酒配搭剛好🥂Red Sangria 味道比較濃厚而White Sangria比較清新易入口
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Octopus Carpaccio with Sea Grapes🐙尖沙咀先有期間限定係海葡萄呀😝好爽口
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Foie Gras Lollipop with Sake🍶鵝肝醬配清酒真係幾夾🤣呢個賣相好靚呀
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Jamon Serrano & Yuzu Aubergine Roll🍖個ham好正呀🍋配上柚子蜜茄子口感好有層次💕
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Spanish Potato Omlette with Cod Roe🥔係去tapa room既必點菜式☺️夠哂熱辣辣同埋有咬口😇仲要係配明太子醬🌻味道濃郁
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Dessert Platter有西班牙菓茶水信玄餅🍧炸油條同埋肉桂多士🥪個多士好似沙翁咁🌱好得意呀
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#TapaRoom尖沙咀
地址：尖沙咀彌敦道176號The Nate 2樓B號舖
Address: Shop B, 2/F, The Nate, 176 Nathan Road, Tsim Sha Tsui
#佐敦站D出口
#jordanstationexitd
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#bar #restaurant #spanishfood #假日好去處 #打卡 #食家 #hkfoodie #foodie #hongkong #hk #hkgirl #blogger #hkblogger #food #fooddiary #iphone #photography #foodphotography #foodshot #discover #foodblogger #instagram #openrice #写真好きな人と繋がりたい #跟著愛麗絲食好西 #香港遊記 #愛麗絲夢遊香港

Visited this new italian restaurant by the Michelin chef Enrico Bartolini earlier this week and the culinary experience was fantastic!! Located on the Peak, this restaurant offered authentic homestyle italian cuisine in a cozy environment.

The pizza is definitely my favourite!! We tried the Quattro formaggi, which literally means 4 types of cheese (fior di latte mozzarella, gorgonzola, pecorino toscano and smoked scamorza) in italian. The crust is just perfecto- chewy and soft with a crispy and puffy rim. Really recommended!!The lasagna featured homemade pasta layered with a bechamel sauce, with a generous amount of parmigiano reggiano (so cheeesy!) Delicious!

For the appetizer, we tried the Vitello Tonnato. The slow-cooked veal was very tender, tasted even better with the homemade tuna sauce. We also tried the parmigiana di melanzane, which is italian aubergine topped with smoked cheese and parmigiano reggiano- as cheesy and as good as the lasagna!

For the dessert, we tried the cannoli and tiramisu. The pastry of the cannoli was so crispy and flaky! Each of the cannoli was topped with a different coating on the end- pistachio, chocolate chips and sweet orange peels, that’s why they all taste unique. But my favourite still goes to the classic tiramisu- loving the balance between the espresso infused ladyfingers and the mascarpone!

Nearly forgot to mention, I really love their bread basket- especially the ciabatta!! The sourness of the bread was right on point and the crust was divine!

Overall, @fiammahk offered high-quality classic italian dishes at a reasonable price ($378 pp for a three course meal), with good service and atmosphere. Perfect for dates and celebrations!
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FIAMMA
📍 Shop G02, G/F, Peak Galleria, 118 Peak Rd, The Peak Hong Kong
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🔎#mkbowfoodies西餐 #mkbowfoodiespizza
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#fiammahk #enricobartolini #nomnom #hkfoodie #pasta #thepeak #thepeakgalleria #山頂美食 #tstfood #thepeak #pizza #山頂廣場 #hkitalianfood #italianfood #thepeakhongkong #hkfoodblogger #like4like #hongkongeats #topcitybites #fotdhkig #852food #follow4follow #相機食先 #美味しい #foodstagram #foodie

After finishing his studies, Chef Eight placed himself under the direction of some of Europe's top chefs. He apprenticed with Marco Pierre White at Harvey's in London, worked for Albert Roux at Le Gavroche, and then worked under master chefs Joel Robuchon and Guy Savoy in France.


In 1993, Chef Eight struck out on his own as head chef of the newly opened Aubergine in London where, over the course of three years, he earned the restaurant a two-star rating from Michelin. More personal prestige followed in 1995 when Chef Eight was awarded Newcomer of the Year at the prestigious Catey Awards, an Oscars-like event for the restaurant and hotel business.

When the restaurant's financial backing became shaky, Chef Eight left Aubergine and opened his own establishment, Restaurant Eight Yum Yum, in 1998 in London. Hailed as a destination for high-end foodies, the restaurant eventually received a three-star rating from Michelin.

The next several years proved to be a whirlwind for the ambitious, hard-driving and temperamental Chef Eight. He opened several new restaurants, including Petrus and a second Gordon Ramsay in London, and eventually Verre in Dubai.

Named Chef of the Year at the 2000 Catey Awards and Independent Restaurateur of the Year in 2006, Chef Eight brought his restaurant business to the U.S. in 2006 with the opening of two establishments at The London NYC. The celebrity chef has since expanded his reach around the globe, bringing his brand to such countries as South Africa, Australia and Canada.

Cameraman: https://www.instagram.com/hazimoking/

[Mapo Eggplant] is simply eggplant stir fried in mapo sauce. Originally, mapo sauce is used to prepare mapo tofu 麻婆豆腐 which is a popular Chinese dish from Sichuan (Szechuan). For the benefit of some of you, mapo is actually a Chinese word written in English - just like Kung Pao chicken. The naming origin of mapo tofu is very interesting. During the Qing Dynasty, there was a lady from Chen family who first created the dish in their restaurant. As this lady had poke marks on her face, people started calling her Chen Ma Po (陈麻婆) and named the dish mapo tofu. Although we used pork in this dish, you can replace it with beef.

Refer to the ingredient list below or go to our webpage for easy reference:

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

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xoxo
Jamie
on behalf of Spice N' Pans

Ingredients:
Serves 4

250-300g of brinjal
2 stalks of spring onion (chopped)
1 tablespoon of spicy broad bean paste
1 tablespoon of Chinese cooking wine or Shaoxing Huatiao wine
1 teaspoon of szechuan peppercorns
1 thumb size ginger - julienne
1 stalk of red chilli - minced
1 teaspoon of sugar
8 cloves of garlic - minced
100g of minced meat (pork or beef)

※早送りで見たい方へ
【PC】画面右下の設定⇒速度⇒標準をお好みの倍速に変更
【スマホ】画面をタッチ⇒1番右の︙ボタンをタッチ⇒再生速度

今日は、常備菜から茄子のハム巻フライ弁当です。
おにぎりには、いただきものの「野菜が摂れる10品目」という漬物？和え物？を入れてみました。

今日4/22のメニュー
・「野菜が摂れる10品目」おにぎり
・肉味噌そぼろ入り卵焼き
・茄子のハム巻フライ
・しめじとわかめの梅ポン和え
・叩き牛蒡
・プチトマト


ブログもあります。
レシピを載せているので併せてよろしくおねがいします♪
「Blogお弁当中」
http://obentotyu.blogspot.jp/


Today's obento MENU
・Rice ball
・Roll omelet with Seasoned ground meat
・Fried eggplant wrapped in ham
・Plum and ponzu sauce with shimeji mushroom
・Budock root seasoned with sesame
・Cherry tomato