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凱撒獨門節奏「6、2、4、2、1家宴食譜」 憶起兒時家鄉菜 每桌NT$15,000起

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回憶兒時裡充滿對家的倚賴與牽絆,不僅僅是情感的依托,令人回味的也是來自對家中的味道,這一味即是想念媽媽的拿手菜;板橋凱撒大飯店三樓「家宴」中餐廳的行政主廚郭泰王以此為啟發,將『家中廚房美味菜色盡出』的兒時記憶昇華,融合來自凱撒飯店連鎖林鴻道董事長自創的獨門饗宴「6、2、4、2、1家宴食譜」,精選八大菜系傳統佳餚,賦予創新樣貌、以各系家鄉的味蕾臉譜來喚起每位饕客們的濃厚思鄉情感。「家宴」藉著上菜經典節奏「6、2、4、2、1」,推出每桌NT$15,000起,首先以私房六小品豐盛開場,接著兩大菜廣東鹽焗陶板雪花牛及湖南大千蟹帶入高潮,接續咕咾肉、油爆蝦、桂花軟殼蟹、蔥焅鯽魚等四小菜讓賓客們口口留香,再以湖南剁椒魚頭及廣東陳皮雙驕煲老鴨搭配出擊,最後則是融合傳統與創新的雙拼甜點完美收場,完成這一桌家中美味盛宴,讓每位到訪的賓客就像來到親友家中一樣備受款待,回溫美好的味蕾記憶滿載而歸。

 6、2、4、2、1  凱撒家宴獨門節奏

親友的到訪,主人翁以最好的菜餚盛情款待到訪的賓客,是展現大方與重視對方的好機會,因此家宴中餐廳除了氣氛恰到好處外,也備齊大江南北佳餚,為饕客們獻上最有誠意的盛宴。率先隆重登場的凱撒家宴私房經典六小品頗具話題:麻辣肚絲以川菜特有麻辣酸香配以多種中藥材長時間滷製百頁牛肚,椒麻香的滋味讓人一試就愛上。來自福建的醉糟雞以紅糟、紹興酒及精選的土雞腿肉呈現軟嫩鮮美的淡紅肉質。採用馬友鹹魚、荸薺與黑豬肉入菜的經典廣東菜鹹魚肉餅,經醃製調味,口口鮮香猶存,欲罷不能。另有金陵南京四大美食之稱的浙江甜菜桂花糯米藕以糯米灌入蓮藕中再以桂花、黑糖熬煮二小時,使其口感帶有桂花與糯米的香甜清脆。色香味俱全的川菜系傳統名菜虎椒釀肉以青龍椒、肉末、蔥花為主要材料手工製作,香辣味美。代表台灣的海膽菜脯蛋則是將傳統與創新的融合,不僅保留海膽鮮美獨特海味、同時也是普羅大眾喜愛的家常料理。

品嘗前菜後,經典兩大菜重磅上桌,令人唇齒留香的廣東菜鹽焗陶板雪花牛選用美國無骨牛小排,其豐富細緻的口感,以鹽焗烹調的方式鎖住肉質的鮮嫩、調和出最天然的風味。湖南大千蟹選用千克頂級黃金蟹,裹粉大火油炸後將鮮味包覆,加上過油後的蘑菇、三色椒,佐以辣椒乾、香柚葉、花椒粒及辣椒炒製的特製醬汁中火悶煮,入口即能感受多重香辣疊疊散開,令人回味無窮。緊接著滬四小菜登場,先是來自廣東代表的咕咾肉桂花軟殼蟹,前者以肉質肥瘦適中的豬梅花肉增加滑嫩口感,裹以麵衣酥炸後再拌上特調糖醋醬汁,乍一入口鮮甜溜滑,便以『咕嚕』一聲穿喉入腹、唇齒留香;後者取用軟殼蟹代替傳統炒蟳蟹,搭配洋蔥絲、紅蘿蔔、菇類與沙茶拌炒,再將散蛋炒至小巧的桂花樣貌,濃郁蛋香撲鼻而來、入口即食鮮味十足。傳自上海的特色名菜油爆蝦蔥焅鯽魚,前者口感風味獨特,蝦殼鬆脆、肉質鮮嫩,再將蒜蓉、乾辣椒和豆豉拌炒而成的避風塘沾料搭配;後者則選用十兩帶卵鯽魚先醬醃五小時,再油炸悶煮二小時,經過長時間催化熬煮,釋盡細皮嫩肉的鯽魚美味。經過海陸四菜的精彩展現後,最後以兩大主菜搭配出擊,湖南名菜剁椒魚頭選用來自石門水庫的大頭鰱魚頭,其豐富膠質與自製的剁椒醬相輔相成,剁椒醬由辣度不同的青龍椒及紅辣椒炒製,紅綠配色與蔥花搭配後,再淋上藤椒油提香,實為香辣的視覺饗宴。醬汁還可再拌上所附的麵條食用,享用一醬二吃的美味。源自粵菜胡椒鴨改良而來的陳皮雙嬌煲老鴨,將鴨肉、廣式陳皮及曬乾後浸發醃製的石斑花膠一同悶煮,煲煮兩小時後湯頭富含滑順膠質外、同時帶有微辣滋味,具有暖身暖胃的效果,冬天享用最適合不過。享用完豐富盛宴後,最後以傳統點心棗泥鍋餅搭配香草冰淇淋造型水果塔,為整桌佳餚畫下完美句點。

主廚串起兒時的團聚回憶來搭配八大菜系料理,以創新佳餚賦予傳統菜色新樣貌,讓每位蒞臨家宴的賓主都能輕鬆自在地品嚐充滿愛與溫馨的記憶美饌,重溫與家人共聚的歡樂時光!每桌NT$15,000+10%起,詳情請洽02-8964-3952

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