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2020-11-24
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遠東Café 『海地不思議』與 馬可波羅酒廊『奇幻海地』 海地新銳斜槓主廚吉恩Jean Sambour 首度來台客座 哥倫布足跡下的甘蔗王國 一嘗「混血味蕾」好風味

201911190004 (1).jpg微涼初冬,讓香格里拉台北國際大飯店遠東Café 自助餐廳的海地美食饗宴帶給您加勒比海的熱情暖陽!為慶祝與海地建交63周年,飯店特別與海地共和國駐台大使館合作,自2019年11月19日至11月26日期間,於六樓遠東Café自助餐廳推出充滿加勒比海風情的「海地不思議」美食活動,由特地來台的海地籍客座主廚吉恩 (Jean Sambour) 掌杓,帶來豐富多元的海地特色美食,融合法國、非洲、西班牙等多國文化,並運用當季水果、香料調味,呈現傳統且美味的佳餚,熱愛廚藝的吉恩主廚不僅要帶您用美食探索海地神秘風貌,身兼調酒師與咖啡師的他,更要讓台灣食客從不同面向了解海地文化!因此,他也同步於馬可波羅酒廊推出期間限定的「奇幻海地」三款海地調酒,運用豐富的飲品文化醞釀出專屬海地的熱帶風味調酒,細嚐海地蘭姆酒結合水果所創造充滿異國情調的風味調酒。訂位專線:(02)7711-2080

關於海地

說起海地,您腦海中浮現的地球儀轉到哪裡呢?海地位於加勒比海中心的伊斯帕尼奧拉島上,更稱「「安地列斯群島之珠」,而根據歷史記載哥倫布於1492年率領艦隊從西班牙啟航探索未知的世界,並於1492年12月6日正式佔領海地,也因此孕育了海地的文化多元性,而歷經十餘年的革命,最終在1804年宣布《海地獨立宣言》,正式脫離法國107年的殖民束縛,成為了第一個黑人共和國獨立國家。從海地的歷史淵源探討其美食是再合適不過了,海地因深受非洲、法國飲食及宗教文化影響甚大,在烹飪方式、調味及食材選擇相當重視「原始與時令」,因此享受海地美饌不只能嚐到食材運用的味蕾層次,還能品嚐海地「酸辣交加」的獨特韻味。

客座主廚/調酒師吉恩 (Jean Sambour)

1987年出生於法國南部的吉恩主廚年輕帥氣,他曾居住於摩納哥及南美洲將近24年,而在2011年回到他最愛的家鄉–海地。主廚說:「 幾乎每個主廚開始認識美食的第一個靈魂人物,都是自己的母親。」而影響他甚深的料理是拉丁美洲沿海地區名菜Ceviche (檸檬醃魚生),亦是此次海地不思議美食饗宴中,主廚推薦的美食之一,在拉丁美洲各地都有不同版本調味的Ceviche,對主廚而言,唯有母親的版本最為經典美味。

吉恩主廚因曾在世界酒店管理大學排名前五名的瑞士蒙特勒酒店管理大學 (Hotel Institute of Montreux)修習酒店管理以及烹飪研究,奠定其廚藝基礎,同時也激盪他對於當代料理的想法,為了結合實務經驗,主廚選擇到墨西哥的卡波聖盧卡 (Cabo San Lucas) 接受培訓,並進一步累積廚藝以及宴會料理經驗。

熱愛料理的吉恩主廚非常享受近十年的廚藝之路,為提升海地美食的豐富及多元性,多年來主廚堅守的料理哲學為「將每個味道碰撞出無限可能,並呈現其極致風味!」以法式料理為基礎的他,竭盡所能將自然環境創造的食材,透過料理轉化成一道道打動人心的美味,看著主廚對待料理的方式,好比創作一幅山水畫,以料理本身為主體,用大自然的岩石、花草做為亮點裝飾。主廚在海地擁有自己的餐廳 Le Vert d’Or​ R,餐廳還有專屬花園,栽種各式香料及新鮮蔬果,以滿足隨時可運用當季新鮮食材料理的理想,為食客創造餐桌上的“WOW”時刻。

主廚推薦美食

黑蘑菇海鮮湯 (Djondjon Black Seafood Soup)

201911190004 (2)有著「海地松露」之稱的-Djon Djon,是此次您必嚐的珍貴寶藏!主廚特別從海地帶來台灣,此品種蘑菇珍貴之處是因為它生長在地型崎嶇的Artibonite河谷,採收季節為雨季八月到十月,採收過程也相當不易,卻賦予菜餚神秘風味,加上此蘑菇帶有獨特強烈味道,因此料理前須經過烘乾及浸泡,才能呈現連主廚也難以形容的好味道。

此道料理為海地家庭餐桌上不可或缺的道地佳餚。主廚先將韭蔥放入滾水中,再放入魚蝦或透抽等海鮮一起燉煮,並加入烘乾後的Djon Djon,以及些許辛辣香料以提升海鮮與Djon Djon的鮮甜味,看似簡單的料理,滋味卻不簡單。

爐烤羊排佐覆盆子醬 (Grilled Voodoo Lamb with Raspberry Sauce)

此次主廚特別以“Voodoo”(巫毒,靈魂之意,源自西非,海地主要宗教為巫毒教亦為世界上最古老的宗教之一。) 為靈感發想的創意料理。對主廚而言,“Voodoo”之詞有「犧牲」之含意,因此設計此道料理的醬汁,以紅酒、覆盆子及海地香料等原料調配,展現鮮紅醬汁,並淋上爐烤羊排 (海地大多以山羊肉作為料理,但是此次以羔羊作為料理食材),鮮嫩肉質搭配特調醬汁別有一番風味。主廚也特別說明,在海地每個家庭幾乎都有一隻山羊,以進行「以物易物」的傳統買賣,這道羊排所品嘗的不只是海地料理,更是海地的宗教文化及風土故事。

201911190004 (6)

熱帶檸汁漬海鮮三重奏 (Passion Fruit Ceviche)

這就是屬於主廚「媽媽的味道」,準確來說是海地版本的生魚片,而醬料的調配更是靈魂所在。主廚將白鮭加入洋蔥、海鹽、百香果、檸檬、大蒜等主廚秘製香料,並放置冰箱冷卻,讓食材充分入味,檸檬酸香將白鮭完美包覆,大大提升鮮味,主廚特別同場加映兩種風味的漬海鮮包含橘汁漬蝦與西瓜薄荷漬鮮魚,充滿加勒比海風情的料理,讓您嚐盡海地好風味。

 

酥炸香芋佐海地醃菜 (Malanga Acra with Haitian Pikliez)

熱愛蔬食的朋友,這是屬於您的好味道!芋頭與醃菜完美搭配,鹹甜滋味太讓人欲罷不能!主廚將芋頭切塊並丟入鍋中煮熟,並趁熱壓成泥,隨後加入糯米粉與水,悉心搓揉並等待成麵糰後,捏成細條狀並丟入油鍋,等待穿上金黃衣裳便可上鍋。而值得分享的是,各國都有屬於自己的醃菜,海地也有其獨家口味的醃菜“Pikliz”:海地醃菜製作的過程是將高麗菜、紅蘿蔔、青椒、辣椒、洋蔥和青蔥等切絲,隨後加入鹽及檸檬汁等調味,並裝入瓶中靜置三至四天,便可享用如此清爽開胃的醃菜!將金黃酥脆的香芋配上清爽無比的醃菜,酸甜交織,完美又衝突的好滋味!

炸鱈魚球佐起司醬 (Cod Melting Spheres with Cheese Sauce)

201911190004 (3)這道是起司控絕不能錯過的小點!主廚使用瘋迷荷蘭的艾登起司作為佐醬,將微彈性膠狀質地的起司切片,加熱3至五分鐘後加入些許香草,強烈凸顯艾登起司原有的天然香草味且鹹而不膩,滑嫩並帶有光滑感的起司醬完美放入容器等待冷卻。將鱈魚放入滾燙的熱水,並同時將馬鈴薯煮熟,確保軟嫩適中後將馬鈴薯及鱈魚一同攪拌並搓成球狀,丟入油鍋中等候三至四分鐘,軟嫩的鱈魚將粉質滑順的馬鈴薯泥包裹住,享用時將表層酥脆金黃的馬鈴薯沾上起司醬,融合鱈魚內餡的鹹鮮,讓人愛不釋口。

起司焗烤佛手瓜 (Cheese Baked Chayotte)

此道料理的精髓來自主廚本身的法式料理靈魂,運用海地版本的法國調味醬:Bechamel (白汁),以鮮奶油代替牛奶,並加入略帶苦味的肉豆蔻,肉豆蔻本身散發一種迷人的苦味與辣味,也是製作海地版本相當重要的香料。而佛手瓜以切薄片,並將擁有空氣感的獨特香氣「修道士頭奶酪」(Tete de Maure) 刨削成雪花般灑上佛手瓜,薄片的呈現讓起司的香氣加速釋放並滲透每個層面,並以沙羅曼達 (Salamandra) 的法式烹飪手法 (傳統法式廚房中的小烤架,亦被稱為火蜥蜴爐及起司融化機),將佛手瓜的起司上層烤至金黃,整體的味蕾體驗與香氣融合,創造驚奇無限的好風味!

活動期間,主廚還加碼於馬可波羅酒廊推出三款獨家限定特調,每杯420元。

Haitian Rhum Punch (百香果、橙汁、石榴汁糖漿、海地朗姆酒、酸橙、甘蔗及楊桃)、Hibiscus Passion (芙蓉酒、百香果、氣泡酒、雪碧、酸橙)、Piña Colada 椰子酒、椰奶、菠蘿、白朗姆酒及椰子奶油。

遠東Café 自助餐價格

週一至週五午餐NT$1,090,假日午餐NT$1,390,

週一至週四晚餐NT$1,290,週五及週六晚餐NT$1,390,週日晚餐則為NT$1,290

以上皆須外加一成服務費 / 訂位專線:(02) 7711-2080

 

「奇幻海地」馬可波羅酒廊 (38F) 訂位專線:(02) 7711-2080

營業時間:週二至週日 2:30 pm~1:00 am

 

以上價格皆須外加一成服務費。提醒您喝酒不開車,安全有保障。

香格里拉台北遠東國際大飯店地址:臺北市敦化南路二段201號,

電話:(02)2378-8888,網址:www.shangri-la.com/taipei

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