23 °C Taipei, TW
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In Between之間即日起推出「盛夏|香氣食旅」限定新菜 在地國民小食茶葉蛋、泰國經典咖哩雞、日式哇沙米創意上桌 以當代歐洲食潮串連跨國香氣 共譜夏日感官新火花

In Between_低調隱密的過渡入口.jpg經典電影《香料共和國》裡說到「生命不能沒有香料,就像不能沒有太陽;生活和食物一樣,都要加油添醋才完美」,這個夏天,就在味蕾與綠茵之間,用感官開啟美好味覺旅行!

In Between新任主廚Darren Lin位於誠品行旅二樓的In Between之間餐廳猶如都市中的秘境,以全幅落地窗迎進松山文創園區的廣袤綠地,為步調繁忙的旅人提供一處離塵不離城的夢想用餐境地。迎接夏日來臨,In Between之間餐廳於即日起推出「盛夏|香氣食旅」限定新菜,由新任主廚Darren Lin規劃一系列精彩菜單,其自小即隻身遠赴飲食文化匯萃的美食城市-新加坡求學,回國後經歷多家知名餐廳及五星級酒店洗禮,累積日、法、義、台式料理之飲食視野及內涵,並跟隨義大利名廚Igor Macchia習藝多年,奠定紮實的烹飪手藝。此次Darren主廚於夏日展開之際,將以歐洲料理技藝為內蘊,並靈活運用其對中式、泰式、義式等各種香氣的掌握,讓每道菜色通過感官與文化的激盪擁有全新生命,觸動旅人內心的飲食記憶。


In Between_增設一面靜謚的清木模牆面拉出視覺層次此外,In Between之間餐廳為提供更卓越的餐飲體驗,特別於2019年上半年完成空間優化升級,更精準的以「Casual Fine Dining」為概念與國際食潮接軌,保留精緻飲食精髓並揉入時尚輕鬆的美式風格,著重旅人與餐廳人員之間的溫暖交流,傍著綠意盎然的獨家視野,傳遞隨性自在的用餐氛圍,展現獨有的生活品味與態度,期待能邀請旅人在一頓飯的時光裡感受溫度,共振驚喜美好的味覺花火。「盛夏|香氣食旅」限定單點菜色,每道主菜NT$980+10%起,午間套餐每套NT$1,180+10%起、晚間套餐每套NT$1,580+10%起,訂位專線:+886-2-6626-2882 In Between之間餐廳。

傳遞溫暖互動用餐體驗 打造輕鬆閒適的新生活飲食態度

In Between之間餐廳悠閒舒適的用餐空間位於誠品行旅二樓的In Between之間餐廳,以通透明亮的全幅落地窗收納進獨家都會視角,循著光影變換,白天是松菸自然綠地,晚上能遠眺台北101無敵夜景,細緻展現二種時尚人文風景,為一處鬧中取靜的城市綠洲。為提供旅人更輕鬆的用餐環境並接軌「Casual Fine Dining」之國際飲食思維,In Between之間餐廳於今年上半年完成優化改裝,保留原始結構、將空間微調切割,讓氛圍更顯親切自在。穿越低調隱密的過渡入口,映入眼簾的,是將原白色大理石材質打造的開放式島形檯面重新搭配L型原木板前設計,簡約俐落中更揉入一份溫潤質地,配上義大利品牌Cassina量身訂製的單人皮革高腳椅,讓單獨前來的旅人也能享受愜意自在的品味環境。沿著大片落地窗一字綻開的整體用餐場域,亦增設一面靜謚的清木模牆面拉出視覺層次,也與窗外的大自然景致相互輝映,在陽光灑落的空間裡,每一桌皆可以恰到好處的美好距離同步欣賞當代城市風景與傳統紅磚建築工藝交會出的歲月靜好,伴隨服務人員親切溫暖的互動式服務,以及以精緻料理精神製作的餐點,讓旅人能在落地窗前享受美食與欣賞寬廣的綠地景致之餘,也能品味悠閒舒適的生活美學。

 星級主廚新上任 讓食物說自己的故事

「一個主廚最重要的任務,是賦予食物生命」,這是In Between之間餐廳新任主廚Darren Lin的料理哲學。出身自台北的他,從小即隻身遠赴猶如飲食大熔爐的美食城市-新加坡求學,求學期間在當地到處走訪、探索新鮮料理是他的最大樂趣,也逐步蘊釀著喜愛烹飪的豐沛能量。非本科系出身的Darren主廚,為全方位的習得餐飲專業與技藝,回國後先從一般餐廳與飯店的外場人員出發,經歷八年的洗禮後轉戰廚房,同樣先自基層做起,先後分別在知名的日、法、義、台式料理餐廳累積實力,吸取各種飲食內涵,直到進入維多麗亞酒店正式迎來人生的累戾點,開始跟隨義大利名廚Igor Macchia承襲精緻料理的精髓,不僅曾一同前往義大利探尋食材的真味、觀摩國際潮流趨勢,Igor Macchia的高標準、以身作則與有條不紊的管理模式,奠定其紮實的手藝及要求完美的工作態度,也為Darren主廚的廚藝生涯開展全新眼光,其後更成為Igor Macchia的得力助手,一路協助他開創當時位於南港的歐傑洛餐廳,就此獨當一面,並以開幕不到一年的黑馬之姿,旋即榮獲第一屆《台北米其林指南》之餐盤推薦餐廳。隨著In Between之間餐廳的改裝完成,也同步延攬閱歷豐富的Darren為新任主廚,此次其將運用擅長的歐洲烹飪技藝為底蘊,揉合過往在不同頂尖餐廳的訓練,透過食物的解構、香氣的堆疊與文化的碰撞,讓每一道料理都能在細緻的鋪陳下,擁有全新的生命,與旅人在餐桌之間、咀嚼之間,交換彼此的故事。

充滿意境的精緻料理 通過香氣閱讀文化風景




創意海陸主菜上桌 舌尖上的美味新視界

In Between_即日起推出「盛夏香氣食旅」限定新菜_2主菜部份除了保留深受旅人鍾愛的牛排料理,Darren主廚亦推出多道創意美味,包括以口感綿順的水果玉米泡沫平衡咖啡香的「烤咖啡風味羊排|甜玉米醬」,將澳洲羊排融入義大利百年咖啡豆品牌Lavazza咖啡豆、杜松子與八角醃製24小時入味,再將外表香煎上色,保持肉質軟嫩的口感,主廚亦特別採用現代料理的分子手法,以氮氣瓶打出綿密細緻的水果玉米泡沫,輕盈的質地完美包覆咖啡的甘苦尾韻;巧妙碰撞泰式經典美味的「嫩炸雞肉捲|蜜洛神花|烤蘆筍|青豆泥|綠咖哩汁」,外皮酥脆的雞肉捲取用桂丁雞的腿肉部份酥炸,揉合於東南亞飲食文化中佔有重要角色的綠咖哩為醬汁,以椰奶、椰糖、綠豆蒄、小茴香及香茅等大量香料製作,並以台東洛神花特有的酸甜與清香點亮味覺,作為饗宴間的華麗轉場;以番紅花妝點風味的「嫩煎比目魚|紅蘿蔔|醃製小黃瓜|番紅花醬汁」,將比目魚以澄清奶油簡單香煎至金黃色澤,品嚐其柔嫩清爽的鮮甜肉質,佐上以番紅花、鮮奶油及白酒濃縮煮製的泡沫醬汁,其中番紅花獨有的韻味更能美好襯托海潮鮮味,二種獨特的配角分別為以橄欖油與胡椒油封3-4小時的歐洲蘿蔔,以及揉入糖、醋、鹽及百里香浸泡入味的小黃瓜,適合搭佐海鮮一同品嚐;運用南義拿坡里漁夫料理-水煮魚為概念的「主廚特製海鮮盤」,其在當地以白酒煮沸的景象被稱為「瘋狂之水」,主廚延續一鍋到底的烹飪方式,將波士頓龍蝦半隻、透抽、挪威鮭魚及智利淡菜等新鮮豐富的海鮮食材先同鍋香煎,再運用鍋內的餘韻融入大量酸豆、番茄、百里香、迷迭香、鼠尾草、蔬菜與蔬菜高湯共同烹製,再以略帶渾厚的茴香酒提升香氣,奔放的鮮甜中倂發成熟風味。

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