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紐約atera蟬連米其林二星殊榮 丹麥女王御廚Ronny Emborg再訪美福

201809150001 (5)

「新北歐料理」台灣食材入菜  9/30前預訂享9折早鳥優惠

任職於紐約atera的丹麥籍Ronny Emborg主廚,自2017年以來已持續兩年摘下米其林二星桂冠,同時將於今年10月31日至11月4日再訪台北美福大飯店,並匯集過往於台灣、墨西哥及北歐各國啟發的經典菜色,推出「耀眼星光璀璨饗宴」來自丹麥的Emborg主廚,自2002年即在該國嶄露頭角,2007年被譽為丹麥最佳主廚,曾擔任丹麥女王的御廚,亦曾於米其林三星聖殿西班牙的El Bulli餐廳任職,摘星不斷的廚藝之路,被餐飲界美譽為「感官覺醒的饗宴」。2015年落腳大都會美國紐約,並為紐約atera餐廳持續三年摘下米其林二星的殊榮Emborg以「新北歐料理」風格在紐約立足,2017年受台北美福GMT義法餐廳邀請客座,5天客座活動一位難求,深獲好評,今年再次受邀客座,以台灣當地新鮮食材為主軸,透過精湛的廚藝技巧,勢必再度驚豔饕客挑剔的味蕾。六道式午間套餐每人NT$3,800+10%,搭佐美酒每人NT$5,000+10%;八道式晚間套餐每人NT$5,800+10%,搭佐美酒每人NT$7,000+10%。即日起至9月30日預訂者,享9折早鳥優惠,席次有限,詳情及訂位請洽GMT義法餐廳02-7722-3396。

2017年Emborg主廚踏上福爾摩沙的美麗寶島時,隨即感受到一股濃厚的台灣人情味,待在美福客座之餘,曾前往濱江市場、士林夜市等,體驗最地道的台灣小吃美食及在地文化。Emborg與美福採購團隊前往濱江市場時,琳瑯滿目的現流漁獲與新鮮蔬果滿載眼前,甚至有諸多從未見過的食材,著實大開了Emborg的眼界。鮮美甘甜的台灣漁獲深得主廚的心,此次即以亞洲帝王蟹搭配番茄,創作出一道清爽又美味的料理珍饈;在台灣麵攤品嚐湯麵的日常回憶,同樣促使主廚使用花枝入菜,藉由清湯帶出海鮮的甜美鮮味。除了深受台灣文化影響所創造出的美食外,Emborg主廚亦帶來墨西哥熱門的紅燒豬肉料理,富含植物香氣的芭蕉葉包裹豬肉,摻拌醃漬過的洋蔥及微酸的檸檬,經過主廚些許改良,成為北歐版的墨西哥料理;美福引以為傲的優質牛肉,Emborg主廚嚴選美國Prime等級的牛里肌部位,搭佐頂級松露及新鮮香芹,牛肉軟嫩的口感搭配松露的特殊香氣,非凡美味令人難以抗拒。

Ronny Emborg小檔案

201809150001 (4)丹麥籍主廚自2000年於Molskroen Hotel茁壯廚藝技巧,才華洋溢的他備受矚目,並在2002年受邀歐洲著名頂尖主廚紀錄片「The Culinary Star of Europe」拍攝,寫影出他最真實動容的烹飪廚技。身任丹麥女王瑪格麗特二世御廚職位期間,Emborg被D’Angleterre大酒店其中的Marchal米其林餐酒吧挖掘,使他激進躍升米其林廚藝的精湛舞台。身為丹麥人並於美國當地餐飲界開枝散葉的他,長期參與國際米其林著名的餐廳,現仍持續摘星中。

招牌菜色介紹

花枝手工麵, 蝦味清湯

Emborg去年訪台之際,曾於台灣當地麵攤品嚐各式湯麵,藉此激發靈感將花枝入菜並搭佐乾蝦,以清湯帶出海鮮的鮮甜。

櫻桃鴨, 榛果, 西洋梨, 松子, 蔓越莓(主菜)

Emborg平日喜愛與廚藝團隊實際走訪農場研習食材特性,獲取鴨肉及鴨肝的相關知識後,隨即創造出此道季節性鴨肉珍饈。Emborg亦將選用美福引以為傲的頂級牛肉,設計出另一道特製主菜供消費者選擇。

胡桃南瓜, 沙棘, 柑橘, 香椰

Emborg初到美國之際,欲把屬於北歐特色的精緻美饌介紹給美國消費者,沙棘實為北歐當地容易取得的酸莓果,搭配柑橘與椰子的香甜,幻化成一道清爽順口的秋季甜點。

梅爾檸檬, 北歐優格, 玉米布丁

珍珠奶茶一向是台灣的冷飲代表,Emborg主廚受其影響啟發出此道甜點,檸檬口味的珍珠墜放在軟Q的玉米布丁上,搭佐北歐有名的優格冰淇淋,口感不僅深富趣味又驚豔視覺感官。

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