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吃當季、選在地 Port23全新秋冬菜色 少油低鈉「食」在安心

201810220002 (14)

外食人口比例逐年增加,怎麼吃、如何吃成為全民關心的一大課題。Folio Hotel台北大安「Port23」餐廳,以「新鮮原味」為主打,嚴選時令海鮮、在地食材,採用少油少鹽的烹調手法,全新推出一系列「安心料理」,在外用餐就像回家吃飯一樣,吃得到健康和美味。

健康鮮食端上桌,帶來自然無負擔的養生飲食。從友善環境出發,取無毒水耕菜製作的「繽紛自然水耕嫩葉沙拉佐桑葚油醋汁」,搭配番茄、無菁、黑豆和松子等,色彩繽紛吸睛佐上酸甜醬汁,不僅開胃更補充身體一日所需的膳食纖維。除此之外,選用來自花蓮無汙染海域的「女兒蝦」入菜,在湯品、義大利麵等餐點中,皆能嘗到女兒蝦的彈牙鮮甜,勾勒食材的天然滋味,打造適合現代人的美味料理。

自然更鮮甜 有故事的女兒蝦 為料理大加分

201810220002 (9)以健康飲食為初衷,「Port23」格外重視食材來源,挑選來自花蓮的無毒食材「女兒蝦」成為餐桌上的一大亮點。養殖業者懷抱對生態環境的負責態度,讓鮮蝦在適宜的天然環境中成長,引進太平洋黑潮海水養殖,以疼愛女兒的心情孕育每一隻「女兒蝦」,原始甜美的脆口滋味嘗得到海水鮮味。

 

義式鄉村馬賽海鮮魚湯」,這道源自馬賽港的漁民家常菜,將捕獲的各式魚類長時間燉煮,魚肉的鮮、海洋的鹹匯集成濃郁順口的湯底,色香味俱全令人垂涎。主廚特別以女兒蝦熬製鮮蝦高湯,加入其中讓湯頭鮮度更加厚實,再放入馬祖淡菜、干貝、蛤蜊一同熬煮創造層次感,多道工序將海港風情端上味蕾。另外,「細扁麵搭鮮蝦青花菜佐龍蝦醬汁」取大量蝦殼經長時間的熬煮將海洋鮮味濃縮其中,讓麵體吸附飽滿醬汁,揉入其中的茴香酒和鮮奶油,一為提升喉韻香氣、二為平衡口中的狂野滋味,搭配女兒蝦一起品嘗滋味十足。

單純的美味關係 主廚為健康把關

「Port23」主廚陳仁傑,在30多年的西餐領域經驗中,秉持為家人烹調料理的心,以反璞歸真為主軸,藉天然食材調味,實踐低糖、低油、低鈉的三低原則,將食材特色發揮的淋漓盡致,在味蕾中層層疊出色香味,展現義式料理純粹滋味,享盡美食也能大啖健康鮮味。

201810220002 (4)新菜湯品「黑松露野菌菇奶油濃湯」以白松露油取代橄欖油,為的就是降低入口的油膩感。烘烤過的牛肝菌菇與綜合野菇,添入馬鈴薯、鮮奶油熬煮濃郁湯底,和黑松露醬間的絕妙搭配,鼻息間瀰漫難以抗拒的馥郁香氣。「凱撒沙拉搭黃金炸軟絲」從凱薩醬中即可嘗到主廚的用心,將鯷魚減量降低鹹度,甜鹹適中的口感加入芥末籽讓風味更佳。黃金炸軟絲則是裹上無糖卡士達粉放入油鍋,不僅口感綿密細緻,還帶著些許乳香氣息。「香煎紅石斑搭燒烤時蔬佐地中海鮮醬汁」,肥美鮮腴的紅石斑煎至表面金黃香脆,沾上海鮮醬汁享用,簡單調味帶出魚肉的細嫩鮮甜,和襯底的季節時蔬相互輝映,成為秋日的美好滋味。

小農白蘑菇佐蒜香小茴香蝦仁」,將白蘑菇炸至金黃後加入蒜片、梅林辣醬油、小茴香拌炒,特殊的酸辣味帶著淡淡奶油香,輔以辣椒巴西利、梅漬番茄、巴沙米可醋膏,最後點綴雪豆苗,層次豐富不膩口、鹹香酸辣令人胃口大開。以辛香豪邁為主打的「義式鄉村輕辣青醬燉飯佐嫩煎雞腿肉」,此道料理的靈魂醬料係以辣椒油、青醬和天然香料油調製而成。其中,青醬在製作上也是一大學問,主廚加入大量的松子代替橄欖油的使用量,藉天然油質讓青醬充滿清爽口感。加入義大利米一同燉煮,恰恰好的軟硬度帶著一絲米心,與鮮甜多汁的雞腿肉完美結合,每一個細節無不考驗主廚的火侯功力。

為了滿足老饕的味蕾,Port23更端出了經典排餐「爐烤美國肋眼牛排Prime」。主廚表示,因應冬天節慶聚餐需求,設計大份量的15盎司組合,經高溫爐烤至五分熟的肋眼牛排,僅用紅綠黑胡椒和鹽之花調味,一刀切下透著粉嫩光芒映襯著外皮的焦香酥脆,簡單的料理手法保留牛肉的原始風味,在歡聚時刻享用美食之際,也不為腸胃健康造成負擔。

解構經典 冷熱交織冬季裡的甜蜜滋味

201810220002 (1)除了鹹食餐點,義式甜點也是主廚拿手好菜。香濃順口的「米蘭風提拉米蘇」和一段戰地的愛情故事有關,一名義大利士兵在出征前,妻子把為他準備的果腹糕點,取作提拉米蘇(Tiramisu),意即「帶我走吧」。這個滿懷愛意的甜點流傳到了現代,在做法上為避免蛋黃的生食疑慮,改用熟蛋黃醬製作,以大量堅果襯底,疊上布朗尼、義式脆餅、手指餅乾和馬茲卡彭起司等,餡料豐富、乳香恬淡,淺嚐一口帶走的是甜蜜和美味。

中午吃最划算 湯品、沙拉、主餐、飲料一應具全

午間套餐的部分也一改供應型態,點選義大利麵、燉飯或主廚私房菜,皆可享用主廚湯品和繽紛鮮蔬沙拉。主餐種類達7道可供選擇,包括「圓麵搭德國香腸佐波隆納肉醬」,特選肉汁豐富、不帶筋的美國牛揉合新鮮牛番茄製作波隆那肉醬,和德國香腸、帕達諾起士共譜交響曲,特殊鹹香提升麵條的小麥香氣。深受女性和小孩喜愛的「南瓜奶油燉飯佐嫩煎鮮蝦」,微甜的南瓜醬中吃得到顆粒纖維,與彈牙厚實的海蝦一同品嘗,不膩口的鮮香味美,令人愛不釋口。「嫩煎魴魚排佐番紅花燉飯搭季節時蔬」取新鮮魴魚煎至表面金黃、鎖住肉汁後,以爐烤方式完整保留魚肉鮮嫩滋味。接著將番紅花拌入義大利米當中,製作成圓餅鍋巴凸顯燉飯口感,外酥滋味醇厚,佐上青醬、新鮮蔬菜,為秋冬抹上淡淡的粉綠色彩。

Port23餐廳 ( Folio Hotel台北大安G樓)

台北市大安區信義路四段30巷23號  http://www.folio-hotels.com

訂位專線 02 6626 – 0656

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