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

Q: marco pierre white廚師漢克 - Hank Cheng 在Facebook 的評價

「能留下些什麼？」—這兩天的IG被一個人的照片洗版英國上上一代的廚師傳奇逝世了若說發這篇文的Marco Pierre White 是 Gordon Ramsay的師傅那麼 Albert Roux 就是 Marco Pierre White 的師傅了Marco Pierre White 是英國最年輕獲得米其林三星的廚師Albert 與其兄弟 Michel Roux 開的餐廳 Le Gavroche 則是英國第一間獲得米其林三星殊榮的餐廳他們經營的另外一間餐廳 Waterside Inn 更是很多現在英國檯面上有名廚師們曾當過學徒的地方看著這些歷史的痕跡，我突然想起某廚師朋友跟我說過一句不經意的話“ Some people make deep fried calamari or Bellini, some people, they make history.”聽起來是挺諷刺的一句話廚師生涯的確很容易在某個時間點開始渾渾噩噩，不知所謂起來更別說創造歷史，何其容易但，或許我們能創造回憶與美好的畫面透過食物，透過你/妳巧手與細膩心思的安排我們總能留下些什麼的，不為人記載也沒關係你們，想留下的是什麼呢？#legend#albertroux#廚師漢克—發摟我的IG看更多廚師故事rockhankroll

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關於marco pierre white 在廚師漢克 - Hank Cheng Facebook 的精選貼文
關於marco pierre white 在味道鬼故事 Facebook 的最讚貼文
關於marco pierre white 在廚師漢克 - Hank Cheng Facebook 的最佳貼文

關於marco pierre white 在 Luqman Podolski Youtube 的最佳貼文
關於marco pierre white 在 Ting's Bistro克里斯丁 Youtube 的精選貼文
關於marco pierre white 在 Ting's Bistro克里斯丁 Youtube 的最佳貼文

關於marco pierre white 在【名廚訪談】Marco Pierre White 談個人經歷、夢想和明星廚師的評價
關於marco pierre white 在 48 MARCO PIERRE WHITE ideas - Pinterest 的評價
關於marco pierre white 在 Marco Pierre White on food, family and a $460 Taste of ... 的評價
關於marco pierre white 在 Meet the team: Our... - Marco Pierre White Steakhouse & Grill 的評價

marco pierre white 在廚師漢克 - Hank Cheng Facebook 的精選貼文

By 廚師漢克 - Hank Cheng

2021-01-07 09:01:26 有 63 人按讚

「能留下些什麼？」

—

這兩天的IG被一個人的照片洗版

英國上上一代的廚師傳奇逝世了

若說發這篇文的Marco Pierre White 是 Gordon Ramsay的師傅

那麼 Albert Roux 就是 Marco Pierre White 的師傅了

Marco Pierre White 是英國最年輕獲得米其林三星的廚師

Albert 與其兄弟 Michel Roux 開的餐廳 Le Gavroche 則是英國第一間獲得米其林三星殊榮的餐廳

他們經營的另外一間餐廳 Waterside Inn 更是很多現在英國檯面上有名廚師們曾當過學徒的地方

看著這些歷史的痕跡，我突然想起某廚師朋友跟我說過一句不經意的話

“ Some people make deep fried calamari or Bellini, some people, they make history.”

聽起來是挺諷刺的一句話

廚師生涯的確很容易在某個時間點開始渾渾噩噩，不知所謂起來

更別說創造歷史，何其容易

但，或許我們能創造回憶與美好的畫面

透過食物，透過你/妳巧手與細膩心思的安排

我們總能留下些什麼的，不為人記載也沒關係

你們，想留下的是什麼呢？

#legend
#albertroux
#廚師漢克

—

發摟我的IG看更多廚師故事

rockhankroll

廚師漢克 - Hank Cheng

About author

新書預購網址｜博客來｜https://bit.ly/2GuLhMw

私廚 / 外燴 / 產品開發 / 課程教學 / 手作義大利麵 / 餐飲顧問

marco pierre white 在味道鬼故事 Facebook 的最讚貼文

By 味道鬼故事

2020-09-04 11:20:43 有 386 人按讚

🈲️密集恐懼症的不要看🈲️

首先第一張照片遠看這一盤料理感覺就像是一整盤滿滿的「吻仔魚」正在繞著中間的鵪鶉腿游，等待時機想把這美味的鵪鶉腿給分食掉～
其實是「義大利的米粒麵」搭配著「黑松露醬」❤️

Tutto Bello 的義大利麵做的確實都相當的紮實美味，不論是在於麵條生熟度的掌握度上面，還是搭配著不同的醬汁或是單純的乾炒的精準調味上面，尤其最厲害的是乾炒給予麵條的乾爽度，雖然不能說是道地的義大利風味，卻可以說是愛吃鬼非常喜歡的味道❤️

以上是一段時間以前品嚐到的美味

前續昨天的那一篇文章，該部落客嫌棄餐廳的橄欖油放的太多，讓我想起了一段影片，第一位拿到米其林三星的英國主廚，同時也是當時史上最年輕拿到此殊榮的主廚「Marco Pierre White」，可能認識他的朋友應該不多，但是說起他最知名的學生，肯定就無人不知，無人不曉，就是頂頂大名的「Gordon Ramsay 」，雖然說後來他們師徒也因為種種因素而決裂，細節想了解更多的網路上非常多介紹，在這邊就不再多說了。。。

Marco Pierre White 的烹飪影片之中，最有名的就是「加一點橄欖油」
https://youtu.be/eoV7lw7YBG4

有名到連YouTuber都單獨拿出來介紹
https://youtu.be/2wcyU0rSkp0

義大利料理的精神最重要的一項不就是「橄欖油」嗎！？尤其是上桌前做最後的點綴之用！

說到愛吃鬼相當喜歡看義大利料理YouTuber就是「Gennaro Contaldo 」，看他煮飯感覺都相當容易，也非常歡樂，真的會讓人愛上在家裡自己做飯，你們喜歡看哪一個主廚的影片嗎！？
https://www.youtube.com/c/gennarocontaldo

#加一點橄欖油啦
#但是還是要選用好的橄欖油
#每天一點橄欖油有什麼好處嗎！？

富含單元不飽和脂肪(Monounsaturated fat)
含有大量抗氧化物
強大的抗發炎性質
幫助預防中風
不會造成肥胖的油
對抗阿茲海默症
消除幽門桿菌
降低罹患糖尿病風險
地中海飲食抗癌

細節自己看吧
https://helloyishi.com.tw/healthy-living/nutrition/9-benefits-of-olive-oil/#gref

Tags: marco pierre white 加一點橄欖油啦但是還是要選用好的橄欖油每天一點橄欖油有什麼好處嗎

味道鬼故事

About author

在美食的國度裏面，不論你是街邊小吃、高級餐廳、頂級私廚、甚至是米其林加持餐廳！！　在食客的面前都一樣，一切都是用味道來說話！！　享受美食，熱愛美酒！！　我就是＂愛吃鬼＂

marco pierre white 在廚師漢克 - Hank Cheng Facebook 的最佳貼文

By 廚師漢克 - Hank Cheng

2020-08-28 21:36:47 有 254 人按讚

「米其林到底賺不賺錢？！」

——

2020年台灣的米其林評鑑，幾天前，在台中歌劇院舉行了相當特別的一次頒獎典禮

選在第三年新增「台中」為第二個評鑑城市，相信許多人，不管是饕客們、媒體人們、廚師與餐飲從業者，都早已引領期盼許久

獎落誰家，幾家歡喜幾家愁，這樣的場景，只要米其林登陸了你的城市你的國家，總會一年發生一次

——

其實，我一直想找個形容的方式，來讓「米其林」更親民更顯而易懂些

一個全球第二大的輪胎生產商，為了賣更多輪胎，便突發奇想地去紀錄且評比各地的旅館與修車廠，旨在讓大家1900年代時能更方便的旅遊，在遇到突發狀況時，能從這本小手冊裡找到有用的資訊，無論是去哪裡休息用餐或是修繕汽車更換輪胎

一個從商業角度出發，卻也相當貼心且實用的idea從此奠定了米其林往後一世紀多的盛名

說到米其林，你或許不一定先知道他是賣輪胎的，但你肯定知道他是搞餐飲評鑑的

畢竟想到輪胎，誰會想到餐廳評鑑？！

但厲害就厲害在米其林這橋樑實在是搭得太好，讓兩件毫不相關的事情搭上線且產生火花與無限的愛恨情仇（笑

——

好，說完米其林簡約的由來，我們來想想這整個系統建立的基底是什麼？

100多年前與100多年後，說實在的，能夠開著車，或像現在搭著飛機去「特地拜訪」評鑑書上名列的餐廳，這些人，大概是哪些族群的人？！

是的，不是一般人，更準確地來說，不是朝九晚五，領著固定，中偏低薪水的人

即便是，對於現在的大部分人來說，一個月吃一次米其林餐廳？

除非你/妳是特別熱愛美食的，或是在追求不同美食體驗的廚師

其實一般人吃米其林餐廳的頻率，我想是落在約6至12個月吃一次，有些人甚至一輩子都沒吃過

這樣的頻率，其實是很難養活一個城市，以台北來說，20多間米其林餐廳的員工的

所以說的更實在些，對於我們普羅大眾來說，米其林餐廳，是個一年吃一兩次的珍饈大餐

但對餐廳來說，他們的主要客群可不是我們！

以國際角度來看，是慕名而來的國際饕客；以本地角度來看，是各式各樣不是以「美食/體驗」為出發點的「目的性/場合式」飯局

尤其在COVID-19疫情影響之下，這些餐廳少了這些國際客，更是需要開發新的市場與新的營業模式

所以在釐清這個客群不同的問題後，我們能推斷，米其林無論是給你一輩子難忘的體驗也好，還是讓你品嚐從沒吃過的料理風格與服務方式也罷

「米其林，是很花錢的！」

即便近年來米其林想走大眾化，發布了餐盤與必比登推薦⋯

但米其林的最早出發點 — 提供各地的旅遊資訊（餐飲/住宿/汽車修繕），已在時間與潮流的帶動與催促下，慢慢朝不同方向走去了

這樣說並不是否認米其林評鑑書在發佈後為米其林輪胎事業帶來的幫助，或是否認米其林已經不再做旅遊與住宿相關資訊的提供

而是你去想想，即便是往10年、20年前去想

米其林評鑑，早已跟輪胎銷售毫無關聯了，旅遊與住宿資訊也可說是少之又少

那麼，米其林到底為何能一年又一年的牽動那麼多餐飲從業人的心呢？

——

說到這點，我們先來聊聊上頭提到的一句話

「米其林，是很花錢的！」

無論你是想吃上一頓的客人，還是想贏得米其林星的廚師或老闆也好，在台灣，經營一間米其林餐廳都是很花錢的

當然，這是一個廣義的說法，依然還是有人靠著得星得獎這件事增加營收

根據參考資料A的資訊指出，一顆星能為餐廳帶來約莫多20%的來客量，兩顆星能帶來約莫多40%，而三顆星，則是多帶來100%的來客量

聽起來，就感覺生意會受到保證

但是餐飲業就是如此有趣，因為來客量在很多時候，不一定等於真正的獲利

（我知道這句話聽起來不是很合理，但聽我解釋啊！）

餐廳的主要獲利來源有以下兩種，餐點與酒水

餐點的獲利模式，是每賣出一盤餐（或一套餐），餐廳在扣掉相對應的食材成本、人事成本、自然損耗、水電瓦斯、租金稅金還有各式各樣的雜支後，才是「實際上」賣一盤餐一套餐的「真正利潤」

酒水的獲利模式，是每賣出一杯飲料/調酒/紅白酒/各式烈酒，餐廳在扣掉相對應的酒水成本、人事成本、租金稅金還有各式各樣的雜支後，才是「實際上」賣一杯飲料一杯酒或一罐酒的「真正利潤」

欸？等等，為何酒水不用算上自然損耗與水電瓦斯？！

以廣義來說，酒水的製備與儲藏，跟餐點比起來真的簡單且輕鬆許多

舉例來說，一份鮭魚，從整條魚進到餐廳處理成魚排，或是直接跟廠商與魚攤叫處理好的魚排，它在冰箱裡能儲藏時間，絕不超過三天

各家餐廳規定不同，大部分西餐廳的魚蝦蟹貝類的Shelf Life大抵上都是2天，也有可放到3天的餐廳存在

但說實在的，相去不遠，海鮮這東西，隨著時間的流逝，不僅僅是鮮味會隨著流逝，腐敗也同時在進行著，所以能夠早點賣出當然是最好，最符合效益

不過餐廳經營難就難在，你很難真正估算出你一天的來客量，進而算出一週，甚至是一個月的來客量

光這一點，餐點就比酒水弱勢許多，是吧？

大部分米其林餐廳會供應的酒水，還是以儲藏時間長上許多的紅白酒與烈酒居多，即便是需要一個良好的溫度濕度儲藏空間，酒水在損耗上是極低的，且利潤相對來說是極高的！

即便是需要一個專業的侍酒師/調酒師與高價的酒類存放處

套句Gordan Ramsay曾在他自傳「Humble Pie」說過的話

“ 酒水，曾佔他剛開第一間餐廳，Aubergine的50%營收來源。”

所以酒水，對於一間餐廳，一間擁有米其林星的餐廳來說，至關重要

因為反觀到一盤菜上，一道米其林的料理或是一份餐，是得很多廚師過著不正常的生活，站的時間比一般人睡眠+賴床的時間還長，極度專注且龐大的壓力下，同心協力才能辦到的

酒水，則只需要一個（如果服務客人多的話，則需要1-3個）好的侍酒師，開出個很棒的酒單即可完成的

以上，是以西餐（法餐/義法/新台灣/創意台灣/歐陸）為前提來做討論的

題外話講個有趣的事情，近年來你不難發現台灣高檔料理吹著股極簡風的風潮

理由不難猜測，無論是日式板前料理還是高級燒肉店或是串燒店，他們在人力的編制上，肯定比「西餐」來得少

而人力作為餐飲主要三大成本之一，肯定是能少則少

當然，這邊不是說日料在「料理」上比西餐簡單，而是討論一個很根本的人力編制差距

——

說到這裡，你應該多少對餐飲業的生態有些基礎的了解

如果說表面上來看，餐廳或是廚師拿到星星，是種榮耀與鼓勵其技術的成果

那麼以商業角度來看，餐廳或是廚師拿到星星，可就是賺錢的保證了，是吧？

依照上頭資料所說的，一顆星能帶來多20％的來客量，兩顆星翻了2倍（40%），三顆星更是翻了5倍（100%）之多

照這樣來看，在所謂「餐點」的準備與烹調上，其實是輕鬆許多的

你想想，因為來客量的增加，每天無法確定的來客數，因為獲得星星而每天客滿

那麼，食材的準備就相對簡單了！

隨便舉個例，一間餐廳拿到了米其林一星，這間餐廳裡頭有50個座位，如果只開晚上，兩個時段，翻一次桌，做兩次餐，那麼只要星星發佈後，訂位電話就會如壞掉地不斷響起

那麼此時，餐廳方擔心的再也不是如何控管食材的進貨與如何保存了，而是如何能維持穩定的出餐品質與找到穩定的食材供應商了！

因為每天都客滿的情況下，以上頭案例來看，一天就是100個客人。現在大多數米其林餐廳走的菜單形式，其實都是走套餐形式

所以不像一般餐廳，你可以點這個點那個

現在餐廳流行的是所謂的「主廚精選」與「季節菜單」

說好聽或是實在些，這些所謂的「主廚精選」或是「季節菜單」，真的是主廚們日也想夜也想，絞盡腦汁後才精心策劃出的菜單

但換個角度看，的確不失是個餐廳精準掌控食材進貨量的最佳方式

以每天來客量固定的情況下，來的人吃的也基本上是同一套菜單（吃素或是有特殊飲食要求不列在此考量內），那麼叫貨與備料真的會簡單許多

以客人角度來看，也總是能品嘗到最新鮮的食材（本意與出發點均是如此）

但是以餐廳角度來看，最麻煩的卻是人力

為了每天都能服務客滿的食客們，餐廳方是得隨時處在備戰狀態的，為此，不管是外場還是內場的人員都得加大擴編

所以雖然帳面上看來是天天客滿，但卻為了要無間斷地應對客滿的狀態而去增加僱用的人力

也很可能發生生意很好，卻只是打平或是只有小賺的尷尬狀態

更別說團隊中重要的夥伴走了，臨時補進來的人，你得花更多時間去訓練，還無法保證他能像原本的夥伴發揮功效

這一切的一切，都再再挑戰著主廚們！

加上台灣吃飯飲酒文化不如國外盛行，少掉了酒水這龐大且較為輕鬆的收益，真的很困難

——

回到米其林星

搖滾派個性主廚 Marco Pierre White曾在他自傳「The Devil In The kitchen」一書中提到

“要「得到」米其林星，你得相當具有侵略性，菜單與技術或服務都要讓人耳目一新，但若要「保住」米其林星，你得相對保守，走防守路線，菜單不在求新求變，同時加強硬體設施與軟性服務品質。“

從這段話我們可以得知

1. 要從「沒有星」到「有星」，除了餐點好吃之外，你得讓人「耳目一新」，無論是餐點部分還是話題性部分
2. 「有星」可以從一顆到兩顆，兩顆到三顆，這過程都相對不同，其中所需要的條件也不同，若真正取得「三星」最高榮譽，要在下一年繼續保持「三星」，那麼得做的就不是「耳目一新」了，而是得保持且維持最高水準！因為創新是不穩定且有風險的，所以為了保持三星，風險是要被降到最低最低的！
3. 米其林星，是可以攻略的，它不一定有固定的一套模式可按部就班，但絕對有一套方式可以讓你去慢慢「吸引」米其林的關注，接著進到所謂的淺力名單上

僅從以上三點來看，我們都能感受到，除了很基本的菜要好吃、服務要好之外，米其林的評鑑，關注與審查著更多不同面向

要得到一顆星就已經夠難了，更何況是兩顆甚至是三顆，廚師光是顧餐廳想菜單就忙得每天昏天暗地了，哪有時間去學習，增進一些非餐點的知識？

所以啊，要得到一顆米其林星，進而兩顆到三顆，其中所耗費的心力與血汗，真的是一般人難以想像的

現在榜上有名的米其林餐廳，裡頭工作的員工個個都是每天上緊發條，深怕一時疏忽的錯誤，那麼剛好就讓米其林評鑑人員吃到，進而導致星星的消失或是殞落

那樣的壓力，我曾經體驗過，也在離開後明白，並不是handle不了如此的壓力，但也的確不是我想過的生活

現在離開西餐許久，甚至回大溪開了間日式食堂，雖然底子仍是個西餐底的，但也漸漸理解到，自己是無法再踏上那最高殿堂了

寫這篇最大的用意，也不是要評論這次的評鑑哪裡有失公允

畢竟以一個廚師來說，很難真正客觀地去說，誰不值得星跟誰值得，這種意見放心裡就好，公開以廚師身分講，任何人來看都會覺得你是酸葡萄心態

還好，我已離開圈子已久，出來做點討論，我想還不至於深陷砲火中（笑

在一開始我說到，我想找一個形容「米其林」的方式

寫到這裡，我突然想到

追求米其林，就好比追一個條件很高，擇偶條件相當嚴格的異性般

如果你本身體質好（師出名門、擺盤美麗、手藝過人、上得了鏡頭、有大方的出資者），那麼，取得星星相對容易許多

但如果你本身體質略差（自學出家、擺盤中上、手藝中上、害怕鏡頭、自己貸款），那麼，取得星星相對的困難許多

在追求過程中，不能說誰一定上，誰一定拿不到，這依然是個盡量講求機會平等的世代，不過在追求星星的過程中，總是得犧牲掉很多人事物

在追到後是否悵然若失或是失去最初的初衷，相信都只有圈內人感受最深

沒在廚房裡工作過，沒在追求米其林的餐廳，或是擁有米其林餐廳的地方工作過的人，真的是很難理解那每天無比龐大的壓力

這邊也希望大家多給身邊追夢的餐飲人們多點鼓勵，少點質疑與猜測

甚至無論他們是不是你認識的人，這些人，只要不是常出現在報章雜誌與電視上

都是很認真的一天花上10幾個小時待在廚房裡，站立著也戰鬥著，抱著不知何時會實現的夢想，一天天奮鬥著

非餐飲人的你/妳，希望這篇文章有稍微幫你解惑一些對高檔餐廳的疑惑點

餐飲人的你/妳，今年辛苦了，繼續加油吧 ❤

#廚師漢克
#米其林2020
#廚房秘辛

——

追蹤我的IG看更多有趣的廚房故事
rockhankroll

＿＿

資料A： https://www.bbc.com/news/business-45733941

Tags: marco pierre white 廚師漢克米其林2020 廚房秘辛

廚師漢克 - Hank Cheng

About author

新書預購網址｜博客來｜https://bit.ly/2GuLhMw

私廚 / 外燴 / 產品開發 / 課程教學 / 手作義大利麵 / 餐飲顧問

marco pierre white 在 Luqman Podolski Youtube 的最佳貼文

By Luqman Podolski

2020-11-01 20:00:11 有 132,673 人看過有 11,536 人喜歡

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/

Luqman Podolski

About author

Hormat sikit eh, aku ni darjah 5, kau tu darjah 3. Sebelum aku sepak sepak kau

marco pierre white 在 Ting's Bistro克里斯丁 Youtube 的精選貼文

By Ting's Bistro克里斯丁

2019-03-14 19:13:18 有 65,126 人看過有 658 人喜歡

人生不如意十之八九...這次想要挑戰 #馬可的完美三分熟牛排，三分熟似乎是有了但期待的菱格紋不知道為何怎樣都出不來，各位能幫我解惑解惑嗎QQ

【克里斯丁也在這】
■ https://www.facebook.com/tingsbistro/
■ https://www.instagram.com/tingsbistro/
■ https://tingsbistro.com/

【影音合作邀約】
📩https://tingsbistro.com/contact-us

【克里斯丁人氣影片】
■ 牛排如何分級？Prime跟日本和牛一較高下｜克里斯丁聊料理
https://youtu.be/79WuRPQRI2A

■ 【Gordon v.s. Jamie】戈登傑米恩怨史｜克里斯丁聊料理
https://youtu.be/EqRc24aSxtk

■ 〈乾式熟成〉牛排の精神時光屋！吃出"時間的味道"｜克里斯丁vlog
https://youtu.be/acZ7ZBmAotM

【贊助Ting's Bistro美食自學廚房】
🎁https://lihi.cc/BRglk

馬可

Ting's Bistro克里斯丁

About author

我們希望傳遞「YouDoer」概念！透過觀看大量的影片，自學各式感興趣的料理，由「YouTube」+「Do」，"er"是Teach"er"、Farm"er"強調「由我做起」。歡迎來信洽詢影音合作 [email protected]

marco pierre white 在 Ting's Bistro克里斯丁 Youtube 的最佳貼文

By Ting's Bistro克里斯丁

2019-03-05 19:15:00 有 85,475 人看過有 1,419 人喜歡

自學料理至今，其實很重要的關鍵就是「自信」，只要勇敢的下料，不要害怕失敗，東西不自覺地吃起來就會變得比較好吃呢！練習久了就也會發現，做出家常好吃的料理真的不難^_^

馬可經典白醬：
30g 中筋麵粉
30g 無鹽奶油
50ml 鮮奶油
450ml 牛奶

【克里斯丁也在這】
■ https://www.facebook.com/tingsbistro/
■ https://www.instagram.com/tingsbistro/
■ https://tingsbistro.com/

【影音合作邀約】
📩https://tingsbistro.com/contact-us

【克里斯丁人氣影片】
■ 牛排如何分級？Prime跟日本和牛一較高下｜克里斯丁聊料理
https://youtu.be/79WuRPQRI2A

■ 【Gordon v.s. Jamie】戈登傑米恩怨史｜克里斯丁聊料理
https://youtu.be/EqRc24aSxtk

■ 〈乾式熟成〉牛排の精神時光屋！吃出"時間的味道"｜克里斯丁vlog
https://youtu.be/acZ7ZBmAotM

【贊助Ting's Bistro美食自學廚房】
🎁https://lihi.cc/BRglk

Ting's Bistro克里斯丁

About author

社群媒體上有些相關的討論：

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Enjoy a delicious three-course meal at award-winning Marco Pierre White's London Steakhouse Co. · Pre-experience souvenir gift of a London ...

#64. marco-pierre-white-steakhouse-and-grill - Abu Dhabi - Sofitel

Chef Marco Pierre White, the enfant terrible of the London gastronomy scene, brings his rock'n'roll cache and three Michelin-starred cuisine to Abu Dhabi.

#65. The English House, By Marco Pierre White

The English House, Singapore. Restaurant with Rooms by Marco Pierre White.

#66. Marco Pierre White Steakhouse - Hull - Lexington Rooftop Bar

Located on the ground floor of the DoubleTree by Hilton Hull. Visit the Marco Pierre White Steakhouse Bar & Grill Hull, serving up succulent steaks and gourmet ...

#67. Marco Pierre White restaurant to open in Leicester Square

A Marco Pierre White-branded restaurant is to open in Londons West End for the first time in over 10 years.

#68. The Truth About Gordon Ramsay And Marco Pierre White's ...

When Gordon Ramsay was still a young man who was just getting started in the culinary world, he landed a job with Marco Pierre White. Since ...

#69. Marco Pierre White Steakhouse Bar & Grill - Hotel Indigo ...

Located in the old Durham Council senate chamber, Marco Pierre White's Steakhouse Bar & Grill treats guests to signature steaks, timeless English and French ...

#70. What to expect from Marco Pierre White in Hell's Kitchen

His name strikes both awe and fear into many a chef's heart, and now Marco Pierre White, the famously volatile rock-star chef, is headlining ...

#71. Marco Pierre White on the secret of his success | Shropshire Star

Marco Pierre White, the nation's most charismatic chef, the winner of three Michelin stars and the only celebrity cook who keeps it real ...

#72. (食記)訓練過Gordon Ramsay的米其林三星主廚Marco Pierre ...

剛考完期末考準備幫朋友慶生找到了這間米其林三星主廚Marco Pierre White 的牛排館MPW Steakhouse Bar & Grill Birmingham 位於.

#73. marco pierre white stock photos - Shutterstock

Find Marco Pierre White stock photos in HD and millions of other editorial images in the Shutterstock collection. Thousands of new, high-quality pictures ...

#74. Bad Boy in the Kitchen | The New Yorker

Marco Pierre White first caught the attention of London's beau monde in January of 1987, when his restaurant, Harvey's, opened on Wandsworth ...

#75. Legenden: Marco Pierre White - Rolling Pin

Marco Pierre White war der erste britische 3-Sterne-Koch und prägte wie kein anderer die folgende Küchengeneration eines ganzen Landes.

#76. MasterChef judge Jock Zonfrillo's fantastical life - Sydney ...

Of particular interest is renowned British chef Marco Pierre White, with whom Zonfrillo worked in the 1990s. Zonfrillo mentions White 159 times ...

#77. Marco Pierre White Biography - Famous People

Marco Pierre White is an influential British chef and restaurateur who is dubbed as the first celebrity chef of the UK restaurant scene.

#78. Marco Pierre White Steakhouse Bar & Grill - - Visit Birmingham

This skyline Marco Pierre White Steakhouse Bar & Grill in Birmingham is located at the top of The Cube building in the Mailbox district.

#79. Marco Pierre White Quotes - BrainyQuote

Marco Pierre White Quotes · I think self-discovery is the greatest achievement in life, because once you discover yourself and accept what you are, then you can ...

#80. Marco Pierre White: an interview with original rock-star super ...

Sitting in Marco Pierre White's plush country hotel, the Rudloe Arms, I wonder if the chef can sense my unease.

#81. Marco Pierre White | Love Cheese Live | ICDA

Marco Pierre White, the “Godfather of modern cooking” was born on the 11th December 1961 in Leeds the third son of Frank and Rosa White.

#82. Marco Pierre White to sell 3D-printed vegan 'steaks' in his UK ...

Diners will soon be able to eat 3D-printed vegan “steaks” at celebrity chef Marco Pierre White's restaurants across the UK.

#83. Hotels in Corsham - Marco Pierre White's Rudloe Arms

Rudloe Arms is set in 14 acres of beautiful mature grounds, wooded areas, beautiful ponds, wild meadow gardens with stunning views across the Box Valley towards ...

#84. Marco Pierre White Jr in sentence breach | Wiltshire Times

Marco Pierre White Jr, son of the TV chef of the same name, has appeared in court after breaching the community requirements of a suspended ...

#85. Marco Pierre White in Hell's Kitchen - Penguin Books New ...

Long before Gordon Ramsay and Antony Bourdain, there was Marco Pierre White: the first and the greatest enfant terrible of the cookery world.

#86. Why chef Marco Pierre White's cookbook, White Heat 25 ...

The enfant terrible of British cooking, and one-time youngest recipient of three Michelin stars, retired in 1999 at the top of his game.

#87. Stream BONUS White Heat 25, Legendary Chef Marco Pierre ...

A Chewing the Fat BONUS! In an all-new interview, hosts Louisa Chu and Monica Eng talk to legendary chef Marco Pierre White on the release ...

#88. Marco Pierre White is now the 'monk' in the kitchen - The New ...

The original rockstar chef, Marco Pierre White, on his first visit to Delhi proves he is anything but the 'devil in the kitchen'

#89. Marco Pierre White Steakhouse Bar & Grill - Hotel Indigo ...

Marco Pierre White Steakhouse Bar & Grill Newcastle treats guests to signature steaks, timeless English and French classics, and a comprehensive selection of ...

#90. Marco Pierre White | licenseglobal.com

As famous for his passionate temper and long-standing disagreements as he is for his exquisite food and glamorous restaurants, Marco Pierre White has mad.

#91. Marco Pierre White Meriden Restaurant | Manor Hotel

Marco Pierre White Steakhouse, Bar & Grill is the epitome of affordable glamour; set in a delighted Georgian manor house in the centre of the village of ...

#92. Marco Pierre White's son Luciano opening Italian restaurant in ...

The son of a celebrity chef has announced plans to open a restaurant in Exeter city centre. Marco Pierre White's son Luciano is set to open ...

#93. Marco Pierre White Steakhouse Bar & Grill - DesignMyNight

Marco Pierre White Champagne Bar, The Mailbox and Brindleyplace Birmingham - Free online booking, information & reviews.

#94. Russell Crowe will play famous chef Marco Pierre White in ...

For those not in the know, Marco Pierre White has three Michelin stars to his name. What makes his feat even more extraordinary is that he ...

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