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2021-10-25
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一次體驗六星!台北米其林餐廳 首次跨界合作 眾星組成閃亮銀河

頤宮中餐廳、大三元、LONGTAIL 、 Molino de Urdániz渥達尼斯首推「米其林六星饗宴」
橘色涮涮屋、Chou Chou 、燈燈庵、雲軒西餐廳推出「人氣名店心饗餐」

全國三級警戒將持續至7月中,國內所有餐飲消費皆轉型為外帶、外送形式,在經歷過一個多月的居家防疫後,首次由業者,非第三方平台共同攜手團結、產業共好的米其林星級餐廳一同推出米其林餐廳料理組合,所有餐點自君品酒店料理裝盒後,員工化身「美食外送員」親送餐點,讓星級服務品質能更有延續性,由頤宮中餐廳 、大三元、LONGTAIL 、 Molino de Urdániz渥達尼斯磨坊所推出的「米其林六星饗宴」每套10999元,以及由橘色涮涮屋、Chou Chou、燈燈庵、雲軒西餐廳推出的「人氣名店心饗餐」每套8999元,自即日起開賣,詳情請上雲朗選物網站查詢。

君品酒店旗下米其林三星頤宮中餐廳首度攜手三家米其林一星餐廳-渥達尼斯磨坊、大三元、LONGTAIL,推出米其林六星饗宴,每套10,999元,內含米其林三星「頤宮」先知鴨二吃與鎮店炸豆腐奶搭配雲朗觀光集團義大利聖莊紅白酒各一瓶,還有連續三年獲米其林一星、1970年創立的「大三元酒樓」的金湯芙蓉活鮮鮑,以及連續三年獲得米其林一星當代料理「LONGTAIL」的黑松露奶油烤雞佐南洋風臘味糯米飯, 檸檬奶油醬,更加碼隨餐佐上LONGTAIL大麥紫蘇糖漿調酒禮盒,可隨心調出四款風味飲品,以餐酒搭美味料理,此外還有米其林一星的「Molino de Urdániz渥達尼斯磨坊」18款特製西班牙Tapas,在家一次就能品嚐四家米其林星級餐廳的料理美饌。除此之外,君品酒店還聯手台北四家名店餐廳橘色涮涮屋、Chou Chou、燈燈庵、雲軒西餐廳,推出人氣名店心饗餐,每套8,999元,內含有火鍋界LV之稱的「橘色涮涮屋」聯名合作專屬海陸套餐,以及時尚法式餐廳「Chou Chou」的法式酥皮烤海鱸魚、綜合風味瑪德蓮、班蘭咖椰塔,以及「燈燈庵」日式料理9道熱前菜與9道冷前菜、「雲軒」西餐廳鎮店波士頓活龍蝦三隻與君品嚴選西班牙紅酒一瓶,一次就能嚐到台北最知名且奢華的料理品牌的知名菜色。

唯一蟬連三年台北米其林三星殊榮的「頤宮中餐廳」,本次推出經典菜色「先知鴨二吃」,以嚴選1台斤重、生長28天的宜蘭櫻桃幼鴨,將多種中藥材塞入鴨肉內醃製,接著放進傳統中式烤爐中燒烤後瀝出油水、風乾,上桌前再淋上熱油保持外皮的爽脆、香氣逼人。先知鴨二吃,內含一吃先知鴨、二吃芋頭鴨米粉湯,搭配上鎮店點心炸豆腐奶五份與義大利聖莊紅酒、白酒各一款,在家也能夠享用儀式感十足的餐酒搭配料理。

連續三年獲米其林一星、1970年創立的「大三元酒樓」創立班底來自民初四大酒家之一的廣州大三元酒家香港分店「大三元酒家」,寓意「酒家榜首,食肆班頭」,多年來恪守廣東菜傳統,並揉合台灣飲食文化特色,交融出屬於大三元酒樓的獨家風味更秉持新派粵菜精神,持續以精湛的廣式佳餚、貼心服務深獲饕客喜愛。在「米其林六星饗宴」中的「金湯芙蓉活鮮鮑」是大三元招牌料理——菜如其名的金湯,顏色澄黃似金、質地稠而不膩,以鹿野黃土雞、雞爪熬燉8小時而成,輔以新鮮南非鮑魚,不僅嘗到金湯純濃精華,更能享受鮑魚鮮美滋味與彈嫩口感,香氣雋永、唇齒留香。

連續三年獲得米其林一星的「LONGTAIL」,提供異國風味料理及創意調酒,主廚兼經營者林明健(Chef Kin)擁有二十年多國料理經驗及豐富閱歷,型塑出其獨特烹調哲學。在「米其林六星饗宴」的料理是「黑松露奶油烤雞佐南洋風臘味糯米飯, 檸檬奶油醬,Chef Kin融合法式烤雞與港式脆皮燒雞工序,填入結合南洋風味的粵式臘味糯米飯為餡料,呈現重量級家庭療癒美食。挑選2公斤全雞,先用百里香、迷迭香、檸檬香料水浸泡6小時,燙皮後再上脆皮水風乾24小時,皮肉之間悉心擠入黑松露奶油醬,腹內塞滿南洋風味糯米飯,長糯米拌入融合班蘭葉、香茅、椰漿的班蘭風味汁,拌炒肝腸、臘腸、雞肝、雞胗、蓮子、竹筍、香菇、鹹蛋黃等豐富配料,先低溫爐烤,適度休息再高溫烤至外皮呈現誘人金黃色澤,外皮香脆,肉質細嫩漫溢松露馨香,沾佐酸香檸檬奶油醬,搭配吸附香潤雞汁、帶有椰奶及班蘭葉溫潤馨香、口感軟糯的糯米飯,美味又飽足。此外,特別搭配LONGTAIL最新推出大麥紫蘇糖漿調酒禮盒,由台灣生津止渴的麥茶發想,自製大麥紫蘇糖漿讓烘烤大麥的焦糖甜香交融紫蘇清新氣息,30ml風味液加入威士忌30ml、蘇打水80ml及冰塊攪拌,風味沈穩尾韻甘甜,氣泡感為炎夏帶來沁涼口感。

米其林一星的「渥達尼斯磨坊」是西班牙El Molino de Urdániz 首間海外分店 ,它曾經在2019年至2021年都獲得米其林二星的肯定,每道料理都運用精準、飽滿、多層次的湯頭與細膩醬汁演繹著西班牙庇里牛斯山、大西洋和西班牙北部平原的故事。台灣的在地食材經由本店派駐台灣的兩位外籍主廚烹調後,料理不只吃到鮮味,也展現出十足的創意與畫面,甚至可以感受平原、海洋、後院、懸崖或鏡面池塘的味道與意念,道道精巧細膩。本次為「米其林六星饗宴」特別設計出18款特製冷熱Tapas,冷前菜包括西班牙蝦凍佐塔塔醬、納瓦拉家鄉蟹肉沙拉、酥炸鱈魚皮、烤紅椒鯷魚起士吐司、時令海鮮紅椒盅、不辣辣椒漬橄欖串、羊起士番茄三明治、豬腳肉夾餅佐薑醋醬、酥炸紅蝦 佐雞尾酒醬汁。熱前菜則有脆皮豬腳佐納瓦拉杏仁醬、西班牙奶醬可樂球、起士火腿蘑菇球、臘腸麵包捲 、紅酒醬燉豬頰肉番茄鑲米、時蔬燴小卷、番茄辣汁馬鈴薯、焦糖麵包布丁等。

深耕台北20年的「橘色涮涮屋」,以新鮮頂級食材、貼心桌邊服務成為老饕最愛的頂級火鍋店,更是被譽為火鍋界的LV,還擁有米其林餐盤的評價,本次與君品酒店攜手推出「人氣名店心饗餐」,專屬海陸套餐,湯底選用了昆布柴魚高湯,肉品則包括美國頂級小牛排、西班牙伊比利黑毛豬,海鮮則有活九孔、澳洲國王蝦、大文蛤,另搭配橘色特有的手工鮮蝦丸、手工軟絲丸、日式小點,並附上雜炊煮粥所需要用的海苔絲、小菜、白飯、蛋等,而橘色最著名的橘醋醬、胡麻醬也都完整呈現,在家也能夠細膩品味高湯與頂級食材所烹調出的精緻鍋物。

「Chou Chou」法式料理餐廳於2016年12月開業,2018~2020連續三年皆獲得餐盤推薦,是台北都會巷弄間傳遞溫暖用餐情調的的摩登法式餐廳。在「人氣名店心饗餐」中Chef Kin重現經典法國功夫菜「法式酥皮烤海鱸魚」,千層酥皮包覆新鮮海鱸魚,搭配奶油過貓,核桃碎增添口感,百里香、蘿勒賦予清新香草風味,巧手雕出全魚形狀,烤至美麗金黃色澤,外型精緻討喜,厚實酥皮將魚肉鮮甜與濃郁白醬完美包覆,鎖住精華鮮汁,一刀切下,熱騰噴香誘人,肉質細緻甘美,滋味完美綿長,搭配微酸紅甜椒醬。另外搭配三款綜合風味瑪德蓮,口感濕潤細緻,三種⼝味各具獨特香氣⾵味,「蜂蜜檸檬」酸甜清新、『龍眼焦糖紅茶』焦香濃郁、『抹茶』茶韻芬芳。以及班蘭咖椰塔,以純手工包、折、擀、烤,耗時四日成就香脆酥鬆塔皮,內餡班蘭葉與椰奶交融特有撲鼻清香,焦糖醬油的鹹甜濃郁增添層次,洋溢南洋風情。

在日本開業50多年、在台灣經營即將邁入10年的日本會席料理「燈燈庵」,以八寸日式前菜與「人氣名店心饗餐」搭配享用,主廚製作了9道冷前菜包括唐墨勾玉豆腐、竹夾魚南蠻漬、甜醋艷茗荷、合鴨福良煮、干貝山薯蒸、香魚山椒煮、鳳螺貝旨煮、酒蒸中蛤、海老艷煮,以及9道熱前菜內含丸茄和牛煮、卵鯪燒、燻製放山雞、唐墨鮑魚、豪野鴨秋燒、黑豚炭火燒、黃雞黑糖蜜、雙貝山葵漬、干貝奶油燒,包含各式山珍海味食材、集結各式料理手法與表現花卉藝術的一道盛宴。

君品酒店「雲軒西餐廳」以火烤牛排、波士頓活龍蝦名聞遐邇,推出外帶、外送龍蝦之後,更是創下每月1萬隻的銷量,居雙北市、桃園市之冠,波士頓龍蝦肉質多汁且甜美,結構緊實,經烹煮過後,肉質白中帶紅,接近頭部的龍蝦肝,其味道堪稱一絕,更是老饕級才知道的美味之處。君品酒店主廚以蔬菜高湯烹調方式,紮紮實實地鎖住龍蝦的鮮味甜味與水分,讓外賣星級料理也可以在家豪爽的大口品嚐。在「人氣名店心饗餐」中君品酒店準備了三隻波士頓水煮活龍蝦,與君品酒店嚴選西班牙紅酒一瓶,除了可大啖龍蝦肉與龍蝦螯之外,龍蝦殼與龍蝦頭更可以巧妙地與橘色涮涮鍋料理一同烹煮,多元料理食用方法,把波士頓龍蝦的風味與雜炊煮粥完美融合,更是讓人回味再三。

疫情下讓每一道菜餚,品嚐起來有如人生百味,有的慷慨激昂,有的細水流長,各有滋味,但每一回都讓你我流連忘返。難忘的是我們看到了願意為台灣飲食文化赴湯蹈火的一群夥伴,即使是不同廚房、技法、火候和語言,即使彼此曾經是擂台上較勁的對手,但對飲食文化的執著,是身為餐飲人共同的信念,無論各自堅持的理念為何,大家選擇合作與共好,努力堅持下去,我們想傳遞這樣的感動給每一位消費者。讓我們一起,用台灣的好味道,打贏疫情這一仗!  Food Brings Hearts Together!

全新跨界合作讓不同類型的餐飲業者得以結合, 多元餐飲類型也讓組合更好搭配,整合後不論是前菜、主食、大菜、甜點都可享用,消費者僅需從一個地方即可取得餐點。由頤宮、大三元、LONGTAIL與Molino de Urdániz渥達尼斯四家米其林餐廳推出的「米其林六星饗宴」與橘色涮涮屋、Chou Chou、燈燈庵與雲軒西餐廳攜手合作的「人氣名店心饗餐」自7月5日起上架銷售至7月24日,雙北市可享免費外送服務,詳情可上雲朗選物網站查詢(https://www.ldc-shop.com/)。

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