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2022-05-26
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一開頭仲心諗croissant夾雪糕咁奇怪 點知幾好食😹 牛角包夠晒鬆脆牛油味重 仲要係配我最鍾意嘅開心果雪糕🍦💚 上面有表面微微烘脆過嘅開心果碎 另外比較喜歡嘅係經典菜式beef ragout tagliatelle 😚 新鮮手製嘅意粉蛋香味出而且非常掛汁 見唔少人話口感唔夠al dente 但係個人認為新鮮意粉本身就唔係追求呢種質感🤓 而牛肉用上三個不同部位 味道香濃厚切有咬口👌 📸 1️⃣ CROISSANT GELATO/ Pistachio di Bronte 2️⃣ LINGUINE “GENTILE”/ Sicily red prawns 3️⃣ FRESH TAGLIATELLE/ 36-hour three cuts beef ragout 4️⃣ FASSONE BEEF TARTARE/ Imperial ocietra caviar 5️⃣ SLOW COOKED NORWEGIAN SALMON/ Pommery mushroom sauce/ chives 6️⃣ OCTOPUS CARPACCIO/ Olives/ fresh basil/ tomato/ mustard v
牛角包夠晒鬆脆牛油味重 仲要係配我最鍾意嘅開心果雪糕🍦💚
上面有表面微微烘脆過嘅開心果碎
另外比較喜歡嘅係經典菜式beef ragout tagliatelle 😚
新鮮手製嘅意粉蛋香味出而且非常掛汁
見唔少人話口感唔夠al dente 但係個人認為新鮮意粉本身就唔係追求呢種質感🤓
而牛肉用上三個不同部位 味道香濃厚切有咬口👌
📸
1️⃣ CROISSANT GELATO/ Pistachio di Bronte
2️⃣ LINGUINE “GENTILE”/ Sicily red prawns
3️⃣ FRESH TAGLIATELLE/ 36-hour three cuts beef ragout
4️⃣ FASSONE BEEF TARTARE/ Imperial ocietra caviar
5️⃣ SLOW COOKED NORWEGIAN SALMON/ Pommery mushroom sauce/ chives
6️⃣ OCTOPUS CARPACCIO/ Olives/ fresh basil/ tomato/ mustard vinaigrette
7️⃣ 🥖
张贴
