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Here’s a full list of Michelin’s Bib Gourmand Selection; Taipei star guide available March 14 Apple snails a treat? Migrant workers contract rat lungworm after eating them uncooked Hong Kong’s designer handbag Chic by R&B sets sights on Taiwan as part of its global development strategy Forecast – Low temperatures around Taiwan later this week, warmer weather expected next Monday Late journalist-diplomat Joe Hung remembered as man of erudition and veracity Come and feast on Dominica’s art, food, jewelry all-in-one at Taipei’s Grand Hotel Million-dollar jobs on offer! Taiwan’s major carrier China Airlines recruiting 100 pilots in 2018 2018 Taiwan Lantern Festival kicks off in Chiayi — largest ever held in Taiwan TRA launches train ticket plus hotel package to boost Hualien tourism after fatal quake TrendForce: Mobile DRAM revenues hit new high of US$8 billion in 4Q17, but expected to grow slower in 1Q18 due to weaker demand Predicted rising price of toilet paper prompts shopping frenzy A pictorial glimpse of the Taipei Lantern Festival Back to work: What’s the best coffee to energize you? Things to do this weekend: Taipei Lantern Festival to kick off with dazzling lighting ceremony in Ximending Acer ITS’ smart parking meter solution takes home ‘Global ICT Excellence Award– Private Sector Excellence’ Taiwan’s Palace Museum tells us how ancient and modern meet Acer win 12 iF Design Awards in 2018 For a Shanghainese Chinese New Year, look no further from Shanghai Pavilion A yummy guide to Kinmen eateries as told by the nostalgic veterans Global smartphone market to remain weak in 2018: TrendForce Mandarin Oriental, Taipei ranked No 1 among top 10 luxury hotels in Taiwan: TripAdvisor Filipino caregiver among 10 people killed by powerful quake in Hualien Rescuers search for survivors as fresh quake rattles eastern Taiwan; 7 killed and 60 missing so far A walk through Dihua New Year Market Gov’t urged to be tough against people misusing boarding passes Blanket of snow covers Taiwan’s high mountains as cold snap kills 49 in a day Contaminated Malaysian durian coffee mix not imported to Taiwan: FDA Regent Taipei to present Japanese Kakiyasu beef; offer customers unique experience of Wagyu 150 local constestants to compete in 2018 Fishackathon Taipei for global final It’s better to walk briskly than aiming for a daily 10,000 steps: expert AIT co-sponsors 2018 Fu-Jen University Jazz Camp in Kinmen, New Taipei City Taiwan’s global trade competitiveness drops for sixth consecutive year: survey Hotels in Taiwan’s beach resort town Kenting see business downturn despite CNY holiday Stay warm: Weeklong cold snap arrives along with rain Tourism Bureau sees productive year ahead after its efforts to assist local industry Jiji railway line in central Taiwan set to be new tourist hotspot Yuck! Beware of the baked goods mixed with rotten eggs Early arrival of cherry blossoms to greet the Yangmingshan Flower Season in Taipei Must-see and must-eat places in “Lesser Kinmen” Kinmen, a sensory paradise for the tastebuds and the eye Strolling with eyes wide open, Kinmen is rich in aesthetic appeal and historical attractions It is all about AI robots: they can play the roles of sex partners and therapy, or cops to tackle crimes Taiwan axes 176 extra Lunar New Year flights from China, 50,000 passengers may be affected Taiwan’s CAL HQ awarded Diamond-rated green building; saves 23,000 kWh of power in 2017  Food safety makes up half of 2017 top ten consumer news: watchdog (Part 2) Dolores O’Riordan, The Cranberries lead singer, dies at 46 Food safety makes up half of 2017 top ten consumer news: watchdog (Part 1) Early arrival of Laomei Green Rock Troughs Cold snap kills close to 300 in Taiwan, warmer weather forecast Celine Dion to give two concerts in Taipei in July as part of her Live 2018 Asian tour Apple’s iOS 11.2.2 may slow iPhone performance by as much as 50% AIT to hold 2018 Fishackathon in Taipei and Kaohsiung for marine conservation 2019台北建材展 大金空調邀您體驗全方位新世代空調 聖誕跨年用餐加碼驚喜抽好禮 台北花園大酒店聖誕跨年活動,陪您歡慶溫馨歡聚幸福時刻 UMC Announces 22nm Technology Readiness Following Silicon Validation on World’s Smallest USB 2.0 Test Vehicle 歡慶耶誕、春節聚餐新提案!呼朋引伴共享豪華幸福饗宴 看準歲末聚餐商機 美式餐飲龍頭TGI FRIDAYS搶推佳節澎湃套餐  和泰大金蘇一仲「意象.藝象」聯展 一窺大老闆的異想世界

Fresh & Aged美福乾式熟成牛排館 斥資千萬打造首座餐廳內最大專業級乾式熟成室 11/13盛大揭幕 容納1.5噸肉品大空間 日本牛、極黑豬、櫻桃鴨亦展乾熟美味 全新菜色融入「餐酒館」共食概念 貫穿「減法料理」體現食材本味

201911130014 (2)「乾式熟成牛排」近年來大家耳熟能詳,連兩屆美國總統歐巴馬及川普宴請國際貴賓時,皆指名乾式熟成牛排躍上宴客餐桌,使乾式熟成地位在「食」尚界屹立不搖。主打乾式熟成牛排的Fresh & Aged 美福乾式熟成牛排館經過了開幕至今屆滿七年的輝煌歷程,吸引了無數港、澳及海外各地饕客前來,許多政商名流也成為座上賓,達成月破千萬的傲人成績,在頂級乾式熟成牛排館中,佔有指標性的領導地位。12年前,陳重光主廚成功打造全台第一座乾式熟成室並開發第一塊乾式熟成牛排;12年後的今天,將再度打造首座餐廳內最大專業級的乾式熟成室,為台灣的餐飲奠定新的里程碑!為歡慶熟成室揭幕,於11/13-11/30凡點選頂級乾式熟成牛排即享「熟成天數免費升等」之優惠。另隨著乾式熟成室嶄新落成,首度推出「乾式熟成牛排外帶禮盒」,全客製化部位與重量,禮盒內附上乾式熟成牛油與岩鹽,讓在家煎烤亦可享受最高貴頂級的美味!

12年前,在台灣餐飲市場還不見乾式熟成技法蹤跡之時,由台灣第一人陳重光主廚隻身前往芝加哥知名牛排館取經,台灣潮濕的亞熱帶氣候讓打造乾式熟成室更具挑戰,在測試了多次溫度、濕度及菌種如何影響肉質後,於餐廳後場打造全台第一間乾式熟成室,成功開創21天的乾式熟成牛排於餐飲市場上造成轟動。而後陳主廚於2012年加入美福餐飲,在強大的肉商背景全力支持與專業技術相輔相成下,一路從28天、55天、75天、100天、128天、200天,更於2018年成功達成300天的突破,目前每個月供應顧客乾式熟成牛排量高達2噸左右,因需求量日漸增加,有了擴大熟成室的規劃;加上2017年Fresh & Aged成功推出「客製化乾式熟成牛排」,吸引了大批顧客自行選定部位與天數進行熟成,而興起讓顧客更靠近、更了解乾式熟成之想法,促使美福於今年度決定打造首座於用餐區中、最親近消費者的專業級乾式熟成室,別於一般坊間餐廳內觀賞性質的展示空間,除了增加容量,也讓顧客親眼目睹每一塊肉品在乾式熟成室中從一週內空運來台、拆箱、進熟成室一條龍的過程,更加安心且詳細了解每一口乾式熟成牛排在每個階段不同的演繹變化。

201911130014 (3)全新乾式熟成室於餐廳大門一入口之處便映入眼簾,佔地10坪大小的空間,在經過溫度濕度精確的控制下,可同時存放每條超過10公斤以上的原料肉近100條左右,總容納量約1.5噸的肉品於熟成室中,可充足供應餐廳顧客所需。牆上同時展示了早期屠宰工廠作業的專業器具,透過視覺讓人身歷其境。除了美國牛品項,陳重光主廚也陸續開發於不同肉品上,有來自日本北海道國產牛、來自美國蛇河農場極黑豬及本地宜蘭櫻桃鴨,藉由不同天數的乾熟技法,讓肉品甜度濃郁提升,香氣倍增,於不同肉品上幻化成吃一口就回不去的美味。隨著首座餐廳內最大乾式熟成室的落成,也將陳主廚乾式熟成技法帶到新高度,不僅能游刃有餘地客製化天數與部位,也達到持續提供不斷貨的穩定度,進而開創「乾式熟成牛排外帶禮盒」,提供客製化各種天數、部位及厚度,打造屬於自己的牛排,並附上乾式熟成牛油乙瓶,與義大利西西里島岩乙罐,不僅在家即可享受最頂級的美味,送禮也是最體面的選擇。

201911130014 (4)這一季全新菜色注入「餐酒館」元素,將分享、共食的想法融入牛排館中,別於以往單人份配菜或搭配義式自助餐檯的用餐方式,講究程度連器皿都特選側邊高起餐盤,三五好友傳遞時好拿取避免醬汁流動,方便在一來一往間傳遞佳餚更傳遞情感,藉由同桌你我分享品嘗更多道美味菜色;菜單上亦新增了「Snack開胃小點」系列,出發點同樣源自於餐酒館,在等待友人到來之時或寒暄之際,皆可來上一份,以手指拿取、輕鬆愜意的食用方式為理念,打破在頂級牛排館內的拘謹氛圍。主廚同時貫穿「減法料理」概念於配菜中並表示:「配菜隨著時節挑選,不過度複雜的烹調及切割,展現食材當季的好味道與主菜相輔相成,便是最好的調味。」less is more的減法精神,讓食材原味躍升成為料理靈魂的一部分!

201911130014 (5)「日本生和牛韃靼襯海膽及脆餅」以日式醬香帶出日本和牛油脂香氣,再混入海膽、海苔提鮮,顛覆法式生牛肉韃靼的印象;以肯瓊基調為主軸的「肯瓊風味海明蝦襯酪梨及番茄莎莎」,特別搭配主廚自製的「蔬菜碳」黑麵包,焦香有味令人驚豔;麵包沾取「炭烤卡門貝爾起士襯松露、蜂蜜及堅果」,讓堅果與果乾香氣環繞口中,佐上特製無花果香料果醬,酸甜微辣,甚是開胃;以秋冬當季盛產的甜菜根與無花果製成「甜菜根沙拉襯無花果核桃起士」,撒上核桃增加香氣,搭配核桃油為底的醬汁為微涼季節保養健康;源自南法的「馬賽海鮮湯」是秋冬必備的經典湯品,集結魚蝦貝類等精華於湯底中,加入蛋黃讓口感滑順綿密、滴滴鮮甜;主菜部分,也首度將乾式熟成技法運用於日本國產牛與來自美國SRF蛇河農場的極黑豬,而一直是菜單中受歡迎的品項21天乾式熟成櫻桃鴨胸也迎來全新配菜,綴以鹹蛋黃與黑蒜頭醬,讓味蕾全新感受!義大利國民甜點,耳熟能詳「提拉米蘇」這次以解構方式,讓咖啡的香、可可的苦、馬斯卡彭起士的甜等元素滋味各自美好,或綿密或脆口交織而成入冬甜蜜滋味!

【詳細菜色介紹】

日本生和牛韃靼襯海膽及脆餅 600元

Snack開胃小點系列菜色,以日本料理特色為主調,選用日本A5和牛為主角,取其豐厚的油脂香氣,並以紐約客部位紅肉較多平衡膩口感,混和海味濃郁的海膽,不僅鮮味十足,也讓口感瞬間乳化綿密。拌入柴魚醬油、蝦夷蔥、海苔粉調味,和風滋味顛覆以往對法式生牛肉韃靼的印象。底下襯著西谷米脆餅,如爆米花的口感在入口後增加香脆多層次。盤底的咖啡豆經由熱盤的溫度,將香氣引領飄散,在享用此道料理前,先經由嗅覺放鬆身心。

肯瓊風味海明蝦襯酪梨及番茄莎莎 480元

Snack開胃小點系列菜色,海明蝦以來自美國南方著名的肯瓊風味烹調,肯瓊醬料所使用的香料甚多,集結了番茄、百里香、奧勒岡及匈牙利煙燻紅椒粉等數十種香料,帶有明顯煙燻風味,搭配酪梨增添綿密滑順口感與番茄莎莎醬補足水分。底下為餐廳自製「蔬菜炭」黑麵包,主廚將餐廳料理中使用到的各式蔬菜分切後所裁切下的邊角,以高溫烘烤至黝黑碳化,進而磨製成黑碳粉加入麵團中烤製而成,單吃入口帶有微微焦香氣息而不參雜絲毫苦味,相較坊間竹炭麵包風味更足更勝,搭配上方味道較濃郁厚重的肯瓊蝦及莎莎醬,串連起煙燻、焦香與酸甜,深邃層次讓人胃口大開。

炭烤卡門貝爾起士襯松露、蜂蜜及堅果 380元

Snack開胃小點系列菜色,以麵包沾取法國卡門貝爾起士食用,卡門貝爾起士質地屬柔軟輕盈、風味亦恬淡清香,主廚加入些許松露、蜂蜜後以爐火烤製融化,使起士中揉合更多元的香甜滋味。並灑上杏仁、核桃、松子、胡桃、蔓越莓乾及杏桃乾,使口感豐富滿足,堅果香與果乾香氣交織穿插、輪番而出。也可沾取一旁自製「無花果香料果醬」,以無花果、蘋果、辣椒、檸檬等熬煮而成,甜酸中透出微辣滋味,解膩之餘,也帶給味蕾不同的吮指感受。

甜菜根沙拉襯無花果核桃起士420元

選用秋冬正是品嘗時節的甜菜根及無花果,以健康角度為出發點,撒上核桃及煙燻過的瑞可塔起士,讓口感層次分明與香氣多元豐富。醬汁部分以堅果香氣濃厚的核桃油為基底,混入葡萄籽油讓入口質地更為輕盈,另加上蘋果醋提味,果香微酸宜人替冬季味蕾揭開序幕!

馬賽海鮮湯 520元

來自南法著名的經典湯頭,與中國粵菜的上湯及泰式冬陰功並列為世界三大名湯之一。主廚利用蔬菜、魚、蝦及貝類熬製出濃郁海味湯底,並加入馬賽海鮮湯必備的茴香酒及有全世界最貴香料之稱的番紅花,使湯頭呈現高貴金黃色。特別加入以蛤蜊、麵包、蛋黃打散於其中調味,讓湯汁帶有溫潤厚度,更滑口好入喉並保留餘韻於舌尖。一旁配上法國麵包,沾付湯汁享用,回甘的鮮甜仿佛重現南法的風和日麗與地中海的大海況味。

100天乾式熟成牛排系列 (不限部位)
乾式熟成100天以上的牛排,除了帶著些微暗紅色澤的肉色,再經過爐烤箱炙烤後,散發出濃郁獨特的肉香味,表層微焦,切下入口後的牛肉甜度及柔嫩度,肉汁香氣滋味更甚,就像紅酒越陳越香,處處充滿驚艷、風味更加突出。100天以上乾式熟成牛排需提前預定。

28天乾式熟成日本國產帶骨肋眼牛排28oz  5,500元

日本國產牛係指當地日本和牛與荷士登牛所混種而成。使用來自北海道佐呂間牛,因飼養於佐呂間湖畔邊而得名,在清晰空氣與純淨水源環境中肥育而成,以乳酸菌與四種發酵飼料所悉心餵養,使肉質更加鮮甜可口。雖具有似日本純種和牛的馥郁油花,但紅肉佔比高而不膩口,相較A5油花豐盛的特性,更適合進行乾式熟成。經過了28天的乾熟過程,肉質更加緊實柔嫩,油脂風味較輕盈,其滋味純淨無雜質,因帶有純種日本和牛血統加持,細細品嘗過程中,可感受到些微奶油香氣,真實原味令人繚繞回味。

21天乾式熟成美國極黑帶骨豬里肌 1,380

來自美國SRF蛇河農場的極黑豬,為英國100%巴克夏豬品種,曾經過日本人在鹿兒島加以飼養繁殖,因此產生了在饕客心目中代表極致美味的黑豚。毫無令人退卻的豬羶味,肉質香甜油脂溫潤,擁有極佳大理石油花紋路,柔軟多汁,為豬肉的頂級品種。配菜部分選用台灣季節性的葉菜類,目前時令擇以龍鬚菜增添清爽口感,一旁佐上由香檳調製慢火熬煮的青蘋果泥,撒上微甜清香的甜菜根粉,搭配肉品讓味蕾多了酸甜提味,咀嚼中與脂香滋味混搭融合,令人大啖。

21天乾式熟成櫻桃鴨胸 1,500元

嚴選放養於蘭陽溪旁的宜蘭櫻桃鴨胸進行乾式熟成,櫻桃鴨活動量大,飲用甘美溪水、並以天然穀物為食肥育,無污染的飼養方式造就鮮嫩扎實的肉質與香氣豐腴的鴨油香氣。乾式熟成過的鴨皮因水分減少,能在短時間內煎烤出極脆口感,肉質卻仍保有多汁鮮甜,香氣濃郁齒頰留香,堪稱為西餐中的脆皮烤鴨,為高人氣餐點。全新一季讓味蕾煥然一新,配菜部分新添巧思,搭配以胡椒、鹽巴、義大利老酒醋等醃漬後炭烤的紫萵苣,刨上主廚自製鹹蛋黃,增添畫龍點睛的鹹香提味。佐以發酵黑蒜頭自然酸度的韻底,加干蔥提升氣味、混入波特酒堆疊香甜,一同熬煮成厚醇酸甜的濃郁醬汁,微酸滋味與櫻桃鴨胸最為搭配欲罷不能。

提拉米蘇 400元

以解構方式將耳熟能詳的提拉米蘇做了嶄新的詮釋,無論視覺或口感都多了巧思與層次,使原本混合的甜、苦、香風味各自獨立展現,口中也體現了軟、綿、酥、脆不同的感受。由輕盈綿密的Mascapon馬茲卡彭起司與脆口的Biscotti杏仁餅帶出甜蜜滋味;綴上軟嫩絲滑的Marsala甜酒凍與75%巧克力製作的海綿蛋糕,香醇中勾勒出微苦氣息;上方的可可脆餅堆疊出濃郁香酥,混合後讓入口感受既熟悉又驚喜!

【乾式熟成傳說起源】

乾式熟成技法據說起源於一百多年前美加地區一帶,當地居民為獵捕食材設下陷阱,使整批野牛墜下山崖而成功捕獲,突然得到大量肉品沒空間存放,便直接放置在氣候乾燥且天寒地凍的自然環境中保存,巧妙形成了最佳的乾式熟成條件,發現放置一段時間的肉質更為軟嫩,風味更加香甜濃郁,此技法因而產生並流傳下來,商業化後需大量生產,而開始出現仿照當時自然氣候條件的乾式熟成室進行肉品熟成。

【乾式熟成原理】

乾式熟成是一種儲存牛肉的方式,在沒有真空包裝的情形之下,利用恆溫與恆濕的控制儲放於熟成室內,讓牛肉本身的天然酵素與微生物的作用之下,進行所謂的乾式熟成,來增加牛肉的風味、嫩度和多汁性。乾式熟成會擁有如此迷人的風味,關鍵除了原物料的品質需嚴格把關,在熟成的過程中,由於水份從牛肉的肌肉組織逐漸蒸發,這也使得牛肉的風味便更加的集中,牛肉自體的天然酵素會分解蛋白質,破壞肉內的結締組織,這也讓肉質更加軟嫩的原因,然而在熟成的過程當中,體積和重量也會因自然變化而逐漸減少,這也是乾式熟成牛排價格較高的原因之一。在乾式熟成過程中,約在第21天會開始散發風味,隨著天數越長,風味便越濃郁,就好比紅酒般越沉越香,也越有層次,是至今乾式熟成一直深受牛排狂熱者喜愛的原因。

Fresh & Aged Italian Steak House 美福乾式熟成牛排館

營業時間: 午間 11:30~14:00

晚間 18:00~21:00/假日晚間17:30~21:00

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