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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 宜蘭力麗威斯汀「開幕兩周年慶」住房每晚只要6,650元起 三天兩夜輕旅行 享受宜蘭首選的頂級渡假之旅 夏如芝走秀推薦「金格中秋珠寶月餅禮盒」 驚嘆珍奶、爆漿月餅美味超吸睛! 「Port23」與「國家兩廳院」聯名攜手獻上夏日爵士饗宴! 爵士美聲x義式饗宴美饌x爵士神童鋼琴演出 紡拓會組團參加美國Sourcing at Magic展 環保及永續紡織品為買主採購關鍵 關島BBQ冠軍主廚首度客座悅・市集全日餐廳 來台北新板希爾頓 品味美食抽關島來回機票

OLIVIERS & CO. 2018地中海橄欖季&地中海各國主廚發表會

201803260001 (5)
台灣第一家橄欖飲食&有機保養專賣店OLIVIERS & CO.,來台十周年之際,在3/20舉辦2018地中海橄欖季新品發表記者會,現場除了發表地中海沿岸六國最新採收的莊園橄欖油,也邀請地中海各國主廚挑選2018新油,展現精湛的料理手藝,其中甫獲米其林一星榮耀的法式餐廳La cocotte主廚Fabien Verge也蒞臨現場,親手在餐盤上重現回憶中普羅旺斯春天的美好,做為這次發表會的特別獻禮!

源自南法普羅旺斯的O&CO.,提供橫跨地中海六國近250個莊園的風味油品,以上乘品味的核心選材,囊括來自地中海產地的頂級冷壓初榨橄欖油、義大利古釀的傳統香醋、和米其林主廚的原創醬料,帶給台灣消費者豐盛美好的地中海料理體驗,純淨、健康的簡單生活。O&CO.在台灣的品牌推手、品牌總經理葉美錦表示,在她豐富的代理品牌20幾年歲月裡,她覺得做的最有意義的一件事就是把O&CO.引進台灣,讓台灣消費者認識甚麼是好的橄欖油、了解地中海飲食,特別是這幾年台灣食安問題並未獲得改善,而人口老化問題也越來越嚴重,她自許要更努力推動健康飲食的觀念,2017年在台北新光三越A11館,打造O&CO旗艦門市,複合Cooking Studio & Healthy kitchen,成為全台第一家全方位推廣地中海的教室型餐廳,每月定期舉辦地中海廚藝課程,與不同的餐飲業態合作單元講座,邀請各領域的料理達人在餐桌上和學員們交流飲食文化。O&CO.新光三越A11旗艦門市,不只羅列品牌全系列商品,更以分享健康的地中海料理為核心價值,讓大家來到這裡,可以隨買隨問主廚如何運用商品,在餐桌上邊饗邊學地中海健康美味料理,自己回家也可以輕鬆上菜。

世界衛生組織WHO提倡的長壽護心健康飲食型態之一地中海型飲食,其飲食型態是鼓勵原型態食物攝取、少烹調、少加工,芊營營養諮詢中心營養師陳芊穎表示,上週國民健康署最新公布的國人飲食指南,歸納出常見的四大飲食不足問題:鈣質來源、蔬果攝取量、植物性蛋白質、好油與堅果種子類。提倡落實地中海型飲食,是鼓勵多樣化食物攝取,包含:富含單元不飽和脂肪酸的橄欖油、多酚植化素的蔬果類與纖維的全穀雜糧類等,對民眾維持健康體位、抗發炎、心血管保護皆有正向幫助。

201803260001 (1)  O&CO.品牌教育訓練經理賴力慈分享,地中海國家主要生產的油脂是橄欖油,但是不同的氣候條件、土壤、生長區域與橄欖品種,就會產生不同風味與口感迥異的橄欖油,例如橄欖油生產重地義大利,光是橄欖原生品種就有四五百種,因此義大利橄欖油的風味較多元且口感層次豐富;而產量較少的克羅埃西亞其橄欖品種的特性是含油量高,口感充滿奶油與花果香氣,質地相當圓潤飽滿。所以每年O&CO.團隊尋訪地中海沿岸六個國家,近250個橄欖莊園,上千瓶橄欖油中,由法國頂級橄欖油鑑賞家Éric Verdier,嚴格把關挑選香氣與口感表現最具特色的冷壓初榨橄欖油,今年預計會有20支個性風味獨具的橄欖油在台上市,例如有新鮮青草、小黃瓜、青蘋果、香蕉、糖漬鳳梨、梨、芭樂…等風味,帶給台灣消費者超乎想像的味蕾全新體驗。而且為了保存頂級冷壓初榨橄欖油的所有風味品質,O&CO.選用玻璃瓶或金屬罐裝,標籤上也會清楚標示出品的油坊或橄欖莊園、採收年份及橄欖品種等,生產履歷透明更是坊間其他品牌所沒有。O&CO.更不販售任何以不同橄欖油調和稀釋過的橄欖油品。

今年的明星油品是來自西班牙加泰隆尼亞的葛瑪諾莎橄欖油莊園,其量身設計的獨特白色瓶身,藉由視覺呈現的意象,更能傳神領會這瓶稀品萃綠橄欖油,所蘊藏的各種美好。「白綠相間的色系宛如是穿著白袍的醫生,運用大自然賜予最鮮香翠綠的橄欖果實,榨出最豐富橄欖多酚,守護您每一日的健康!」。來自西班牙的主廚Pablo,非常喜愛這瓶來自故鄉的橄欖油,色澤特別青翠鮮綠,舌喉之間迴盪著獨特的清新芳香,尾韻些微辛辣代表富含橄欖多酚,他在構思示範料理時,決定用西班牙最傳統的食材風味和這瓶油彼此提味互相輝映!現場教大家《西班牙伊比利火腿麵包風味點心》,傳統番茄大蒜抹麵包的技巧,伊比利火腿做為奢華的鋪料,揮灑上橄欖油,各種層次的風味,在舌尖上奔放著西班牙的熱情;另一款《西班牙奶酪核桃麵包風味點心》,則用各種奶酪融合馥郁的滋味,做為麵包上的鋪料,點綴新鮮香甜的葡萄和核桃堅果,淋上橄欖油,入口後各種感受節奏般登場,最後橄欖油清香讓人回味無窮!

來自北義皮耶蒙美食重鎮的義大利主廚Simone,則是推崇來自義大利托斯卡尼的佛娜奇諾客棧橄欖油莊園,口感極度幼滑、柔順甘醇,濃郁豐潤的頂級口感表現,恰如其分的展現在他示範料理上。他為此款油設計北義傳統點心《皮耶蒙起司籃佐韃靼牛肉》,來自北義的帕瑪森起司,做成起司籃,新鮮優質生牛肉輕拌主廚特別配方,淋上佛娜奇諾客棧橄欖油,擠上主廚調配的鮮奶油,各種來自起司、奶油、橄欖油,濃郁滋味在口中完美融合,恰好烘托出主廚特製義大利傳統韃靼牛肉的鮮香美妙!

2018榮獲米其林一星的法國主廚Fabien,挑選來自法國普羅旺斯AOP法定產區的葦蘭古堡莊園橄欖油,花果氣息馥郁,質地輕盈流暢、醇厚圓潤,一如Fabien手藝般散發著法式優雅氣息。這款油的花果香讓他回想起普羅旺斯的春天,繁花盛開,當季的蘆筍清脆爽口,於是感性的Fabien,想在餐盤上勾勒出記憶中南法的春天,他教大家當季最清爽開胃的料理《普羅旺斯春天的繁花蘆筍》,只要挑選新鮮清脆蘆筍,輕輕拌上自己調配的香草鹽,香煎或爐烤注意鎖住食材口感最佳狀態的小技巧,起鍋出爐後揮灑風味優雅的橄欖油,讓口感更鮮美! Fabien為盛盤上鮮綠爽口的蘆筍,點綴普羅旺斯出產的橄欖開胃醬,繁花錯落其間,餐桌上頓時春意盎然!

擁有十幾年精湛甜點手藝的瑞士甜點主廚Florian,同時也是O&CO.的甜點設計師,特地復刻橄欖油創意甜點,使用O&CO.超人氣商品青檸檬橄欖油、橙花蜜、柑橘鹽製成的白巧克力香緹交疊著柳橙果醬,填入奶油千層酥皮中,搭配新鮮柳橙巧妙爽口的新式千層派。這款葡萄牙檸檬香緹&柑橘風味千層派由橄欖油特製而成的法式甜點口感輕盈熱量無負擔,且將一般大眾習慣用在鹹食料理的橄欖油和鹽花以創意手法為甜點與提味,顛覆大眾對橄欖油與鹽的食用認知,表現在甜點上不只口感清新風味平衡,更讓味蕾有創新感受。

為了推廣地中海健康飲食,今年O&CO.計劃在8月、10月、12月舉辦一系列的地中海季節餐會,將會由O&CO. 品牌主廚與三位客座主廚Pablo、Simone、Florian,攜手打造地中海飲食新樂趣,用精湛廚藝和天馬行空的創意巧思,帶領饕客進入味蕾的奇幻世界,釋放美味和無限的想像空間。

 

O&CO. Seasonal Chef’s Table地中海季節餐會

2018年,O&CO.品牌主廚Kay特地邀請來自歐洲美食大國的客座主廚們,在O&CO. 新光三越A11旗艦門市的地中海餐桌上,一起聯手重現每個國家最獨特的美食饗宴!

 

夏.餐桌上的南法花果市集

08/08 (三) PM6:30-09:30
聯合主廚 : Kay & French Chefs 甜點主廚: Florian

 

秋.北義經典傳統家常饗宴

10/11 (四) PM6:30-09:30
聯合主廚 : Kay & Simone 甜點主廚: Florian

 

冬.西班牙的餐酒狂歡

12/12 (三) PM6:30-09:30
聯合主廚 : Kay & Pablo 甜點主廚: Florian

《主廚陣容介紹》

O&CO.品牌主廚/ O&CO.品牌訓練經理 賴力慈 Kay

曾任職Pierre Marcolini 訓練暨產品研發經理及西華、遠東、晶華酒店等五星飯店的專業歷練。醉心研究地中海飲食文化,不斷深度研習歐洲餐飲的風土人文和生產認證教育。2017於台北新光A11旗艦門市,成立健康廚房和廚藝教學中心,善用O&CO商品結合好食材創作料理,致力推廣健康美味的地中海飲食文化!

義大利主廚 Simone Bussone

La Mole Taipei 義大利餐酒館負責人與主廚

Simone出生於北義皮埃蒙特的Asti,擁有無數葡萄莊園與聞名全世界的白松露,一個美酒佳餚薈萃的城市! 優異成績畢業於義大利餐飲學校School for Culinary Arts & Hotel Management ,相繼在義大利及各國餐廳工作,至今已擁有12年豐富的餐飲歷練。

Simone主掌的La Mole Taipei 義大利餐酒館,道地重現北義經典的飲食文化,從家常餐點到佐酒搭配的美妙,都讓人心神嚮往到他在皮埃蒙特的故鄉!

西班牙主廚 Pablo Lorenzo羅仁哲

JUJU Spanish Gastrobar 負責人與主廚

Pablo出生於西班牙南部美麗的特內里費島Tenerife,從小在熱愛料理的家庭中長大,耳濡目染各種美妙的西班牙傳統料理,曾於馬德里的米其林二星餐廳研習,練就精湛廚藝。他熱衷旅行探索世界各地的飲食人文,旅居台灣任職PSTAPAS西班牙餐館行政主廚期間,愛上台灣食材結合西班牙傳統料理的創作,於2017年匯集創作出版食譜書:「今晚,來西班牙開飯!」。

Pablo 計畫於2018年開幕西班牙餐酒館JUJU Spanish Gastrobar ,讓大家盡情享受西班牙美食在舌尖上的奔放狂歡!

瑞士甜點主廚 Florian Bourquin溥丰詠

Panoramix Project 丰子有限公司主理人

Florian,瑞士籍,於16歲投身於法式甜點的領域,擁有味覺記憶靈敏過人的天賦,料理創作不拘框架自由奔放,年紀輕輕即摘下日內瓦區糕點比賽優勝,自此獲獎無數!在世界頂級的比利時巧克力甜點品牌Pierre Marcolini 十年歷練,於擔任首席甜點主廚期間,隨品牌到世界各地設點與技術指導,開拓廣闊的國際視野,2015年來台為LVMH集團下的COVA設立旗艦據點,看好台灣市場潛力,於2016年成立自有品牌Panoramix Project 丰子有限公司,投入法式甜點專業顧問領域。

親嚐Florian 的創作,會發現甜點藏有驚豔之處,讓人會心一笑,甜點如人,神秘帶著頑皮笑意的雙眼,一樣迷人!

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