peray 的 blog二部曲首頁

WOW~ Yummy! ^^*

http://blog.sina.com.tw/daiyun

p大你好
2/19晚上我也有去享用這個活動
看你的照片回味中

還有有點冒昧想請教
不知道是不是我的認知有錯誤
那個紫色的 好像是紫色地瓜外麵包的應該是芝麻應該只有滴一些松露油調味
想一想可能是我的舌頭鈍掉了吧XD

板主回覆:
偽松露
紫色的是主廚一貫使用的紫色馬鈴薯
據說台灣產的紫色地瓜質地纖維感較高不夠滑
甜度是來自芝麻添加
沒錯也加了松露油

好有創意豐富的料理啊
好像是在弄水彩畫還是擺設藝術
美食也是一種種創作需要熱情

看著這一盤盤的美食
不管是北海道干貝、雞腿肉捲鵝肝、檳榔花
羊排、巧克力
都是既美味又美麗的創作
感覺就像遊戲與發現的樂趣
平凡的食材經過巧手與用心的奇妙變化

這檳榔花跟記憶中的不太一樣耶 看起來有點像甘蔗筍.....
下次去山產店確認一下

其實peray大把價錢寫出來後也沒那樣的嚇人
餐費980+10%, 佐餐 4 款酒款令加 NT$1,400
雖不能常吃 但在重要的日子還是可以去享受一下的

All dishes look very pretty and nicely decorated, just don't how do
those taste like?

Personally, I would order three/four to feed a party of two.
Well, it could be a wonderful fit for those on diet!

紫色的馬鈴薯
我生平第一次看到過耶!
也是第一次知道有這樣的東西存在

那檳榔花小小是以為美人腿
既然是檳榔花
應該就是檳榔花基部的位置囉
不知道會不會有點硬!!

這四種推薦的酒款，偶都沒喝過
但爐烤羊排卻吃過不少
不能說他的擺盤是最細緻的
但卻可看出料理手法是極用心的

這樣的創意料理，攝勝過於吃
份量雖少，卻是無限的視覺饗宴呢

整套餐就是精緻到不行
從配色到擺盤..賞心悅目..
還真讓人捨不得品嚐..

這低溫爐烤羊排..
烤的顏色也是恰到好處..
看起來就覺得很棒!!!

感謝peray大分享..

看起來很好吃ㄟ~ 連擺盤都很漂亮,
要是我的話還真不知道要重哪裡下手?

I'm curious what you think of the food here as compared to the really nice places you have been to in Spain? I understand the styles and approach is different, but what I see here is definitely innovative and at least unique (for Taipei and perhaps even Hong Kong). The chef is truly artistic and talented based on the pictures alone!

板主回覆:
Those really nice place are icons in spain...very hard to compare...

Only if the Food and Agricultural Import Regulations in tw can be
as easy going as Hong Kong, base on what he have achieve, DN is doing
very well already...

Alot of local ingredient and produce and the effect as well
Not to mention the creative are definitely international...

現在的"「English Breakfast」英式早餐" 都是食這樣的!!? 那短短的小香
腸....... ccccc ! 不會.....??????

Thank you for your input about stricter importation rules in TW vs HK, I did not know that. Daniel Negreira is definitely a creative genius, I only just read his bio on the website, extremely impressive! Taipei is truly blessed to have a man of his caliber opening a world class restaurant there. Even the use of local ingredients is blended perfectly. I smiled when I saw the use of betelnut flowers in the lamb dish. To be able to create amazing works of art using quality local ingredients and still come up with a special identity is just too excellent for words. I wonder what jamon would taste like if using Spanish methods on a Taiwanese wild black pig/mountain boar :-)

板主回覆:
DN is really dedicate to the fancy ingredient as well...

The 3rd photo is the new ingredient call " Ice Plant" or "冰花"
A lab produce...texture is quite 脆...full of juice...
looks like a frozen plant, also there is another ingredient , tip of corn ...texture is just as tender as rose petal , taste like the essence of corn

Taiwanese black wild hog?...Not sure about the quality of meat
As far as I know, spainish are good at seafood ,pork and Pigeon..
And they are much healthier choice
But most of Taiwanese fancy about beef...
Steak is almost = western cuisine
Which is a bit sad...

這家餐廳除了美食精緻外~
搭配的餐具也很講究呢~
一整個就很有FU~ 的確增加了食慾阿

呵呵，沒想到還有偽松露這種東西
原來是用紫色馬鈴薯做成的
不知道能不能仿出松露的香氣

又是一頓視覺&味覺的享受
光是透過照片就可以感受到

可想而知在現場享用之後
一定是相當的滿足才對

感覺上菜色搭配的創意還真是十足
相當的吸引人 謝囉

這種精緻料理看起來好好吃阿= =,
這種氣氛好的就是要帶mm阿~ FU超好的
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