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

好心的帥氣飯友訂到RAW勞動節時段的chef's table，四月初錯過一次機會的我倆趕快報名跟上，大家應該都知道這季RAW菜單的主軸就是「André is Back」，其中除了江主廚設計並親身監督的新菜外，還穿插重現了數道過去在Restaurant André的經典菜色，怎能讓我們不期待呢?

近期在chef's table用餐除了有機會看主廚親自監督各道菜色外，也多了機會有互動的機會，這趟我們很幸運的有一起合照之餘還請主廚幫大家簽名留念，相當開心。(剛好有食友隔日去用餐遇到主廚休假，就只能殘念了)

這趟吃到經典菜色Memory 1997，是主廚在南法時期於感官花園研發的菜色，這道也一直跟著主廚可說是代表中的代表菜色，入口那濃郁綿細的鴨肝及松露風味實在相當迷人。 席間食友想問這刻有Memory字樣的湯匙是否像當初在Restaurant André時期一樣是可以帶回家的呢? 主廚笑說這個訂製數量有限，這次就不能帶走了呀~ (笑)

新菜色的海膽花生醬天使麵也相當棒，又是一道將東西兩方料理結合的經典料理，海膽的風味和花生、蔥油結合後的香濃風味讓人食指大開。

海味昆布脆片則是一入口先感受到海苔後，接著是東南亞風味如檸檬、香茅等的清爽滋味湧上，相當喜歡。

中後幾道轉為蠻日式的呈現例如水針捲、黑鮑春筍燉飯、澳和釜飯，整體而言都很美味，比起之前幾訪覺得整體精緻度往上提升不少。

甜點部分，好心食友加訂了皇家白桃巨峰羅莎斯，是道相當費工考驗製作者細膩刀工，餐廳需安排兩位專門製作的特別甜點，不僅外型華麗且討喜，清新的莓果滋味也相當迷人，很值得一嚐。

這天我們不僅享受美食，也玩鬧得很開心，弄的像電視購物頻道在推薦各式好料一樣真不好意思。感謝身邊很多人的照顧，忙碌之餘有機會一起品嘗美食真的是很開心的一件事，也期待下回大家一塊吃飯囉~

Stay safe and lou sang at home 🥰🍊🥢
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There is nothing to stop me from tossing yee sang and wish for the best to come in the Year of the Metal Ox!!
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Zuan Yuan Chinese Restaurant is offering 5 enticing ox-picious variants that you can toss at home :

* Yee Sang with Salmon Fillet & Crystal Pear
* Yee Sang with Crispy Whitebait, Crispy Salmon Skin & Crystal Pear
* Seasonal Fruit Yee Sang with Chef's Special Sauce
RM98 (half portion) ; RM168 (full portion)

* Yee Sang with Lobster Meat, Abalone & Crystal Pear
* Yee Sang with Alaskan Scallop, Black Truffle & Crystal Pear
RM148 (half portion) ; RM228 (full portion)
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Good elevation is a sign of good luck for the year ahead, so toss the yee sang as high as you can, and don’t worry about the mess — some believe the messier the table, the better!!
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💖💖💖💖💖

[ One World Hotel Petaling Jaya ]
: Read more ➡️ bit.ly/3pYiJwO

#OneWorldHotelPJ

My first encounter with Chef Fabrizio Crocetta was in Bali at Apéritif Restaurant & Bar to which we stumbled upon their afternoon collaboration preparation. Chef Fabrizio worked in Tokyo for Il Ristorante Luca Fantin (Michelin*Tokyo, Japan) and at the time, was representing Il Ristorante Luca Fantin Bvlgari Resort in Bali, Indonesia. (Bali, Indonesia).

Given that we had the opportunity to dine at Il Ristorante Luca Fantin in Tokyo a couple of years back, indicated he was rubbing shoulders and experience, with the very best of them. Little did we expect a year or so later to see Chef Fabrizo gracing our social media feeds with a new Stagio Chef's Table , right here in Bangkok.

Who could resist the chance to find out what Chef Fabrizio had to offer after an extraordinary journey throughout Asia, working among some of the finest industry professionals and handling some of the world's freshest seafood and premium ingredients.

Suffice to say, we were far from disappointed. Stagio, although in its humble setting, between the entrance of BRITANNICA Brasserie at Gaysorn Village and the restaurant's window booths, tastes like the kind of cuisine you would expect to pay double the price for what you actually paid.

Chef Fabrizio’s approach to Italian cuisine is one which has the discipline of the Japanese, the pride of Italian and their produce and in great subtlety, the vibrancy of SouthEast Asia .

Elegant in every way, Stagio guests are spoiled with Carabineros from the Mediterranean, Bluefin Tuna of Japan, Venison of New Zealand Venison, Wild Monkfish and “Mora Romagnola'' Pig Cold Cuts.

Meticulously prepared and presented, underneath each bite reveals layers of cooking passion and worldly experience. Stay tuned for our full story. #ChefandB #BangkokFoodies

Lunch is now available. 4 courses for 1,800 THB
Dinner: 7 Courses for 3500 THB++ / 12 Courses for 5000 THB++
Reservation Call - 099 325 2897 / Line - @stagiochefstable @ Stagio Chef's Table

學了我一個很崇拜的米其林主廚 Francis Mallmann 煎牛排，一步一步跟著做是否也可以做出米其林等級牛排？

想買熟成牛排的人可以來這買

https://www.meatstore.com.tw/index.php?

#EATDRINK｜台灣第一部餐飲紀錄片影集

第二集：現代風土料理 feat. TER’RA
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湯普（Top Russell）的泰國血統、穆斯林背景與英國繼父的身世在他成長過程中一直困擾著他，而米雪（Michelle Goh）則在種族混合的東馬來西亞古晉小鎮長大，他們對食物的認知隨著實時間不停的變化，對他們來說什麼是「正宗」、「傳統」的食物？對他們來說什麼是屬於自己的味道？在尋找答案的過程當中他們創造了 TER’RA。

拿下2018泰國最佳年輕主廚的湯普與米其林二星Suhring甜點師米雪聯手迅速讓TER’RA 成為曼谷最火紅的快閃廚房，在曼谷創造一股「現代風土料理」的熱潮，使用100%的泰國食材來呈現現代西式餐點，並專注在尋找被遺忘的地域性農畜品。這次湯普與米雪將 TER‘RA 帶到台灣，將台灣的海味山雞、富饒的農產變成屬於現代風土料理的美味佳餚，展開一場探索之旅。

湯普：「風土料理一直存在我們身邊，它是一種最原始的料理、最古老的烹飪方式。使用我們伸手可及、季節性的食材。」

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#EATDRINK台灣第一部餐飲紀錄片影集

影片發布預告：
1/10 EP03. 台灣主廚之路 feat. 廖威翰

活動預告：
12/21 FOODMAZE_STUDIO 1周年派對！

官方網站：
Https://www.foodmazestudio.com/eatdrink

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PS. 兩位主廚目前任職於曼谷 Mia restaurant
#EATDRINK_02 #現代風土料理 #泰國最佳年輕主廚

#EATDRINK is a short documentary series focusing on ASIAN food scene. 12 world-renowned chefs, bartenders, baristas, restaurant designers, food ventures, Milk tea shop, fried chicken hawk... all kinds of roles in the food world, leading us to eat there favorite street food and restaurants, talking about food topics from varied perspectives.

Trough 12 stories, we observe the daily life, work, and dream of the people in the food world and as well reflects the diversification of ASIAN food scene.

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Launch Time：

Nov 25：EP01. Modern Taste of Asia｜Peter Lin, World Class Champion / Flor de Caña Brand embassador

Dec10：EP02. Modern Territorial Cuisine｜TER'RA by Top & Michelle, Best Young Chef, Thailand ( now Mia restaurant）

Jan10：EP03. Path of Taiwanese Chefs｜Hank Lioa, Truffles Aroma, Chef

Produced by #FOODMAZE_STUDIO
https://www.foodmazestudio.com