29/04/2020

當一頓飯時間的貴族：在瑰麗典雅的餐廳，品嚐米芝蓮一星法國菜

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Saii Lee
Saii Lee
用相機拍下美食的姿態，用文字記錄食物的味道，兩者合二為一，和大家分享一段接一段的味覺之旅。
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「世」界味覺之旅
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　　要數城中最具代表性的高級法國餐廳，位於港島香格里拉酒店的 Petrus 珀翠餐廳肯定佔一席位，Petrus 已經開業二十多年，不單沒有被時代的巨浪掩蓋，反而每隔一段時間便會再創佳績，例如在去年年末發佈的香港澳門米芝蓮餐廳指南中，Petrus 便拿下了一星榮譽，這絕對是實力非凡的象徵。

　　酒店於去年年尾獲得名廚 Uwe Opocensky 的加盟，Chef Uwe 來自德國，14歲便踏入廚房工作，2004年來到香港擔任深灣遊艇俱樂部的行政總廚，任職期間更獲邀前往西班牙神級米芝蓮三星餐廳 El Bulli 任職客席主廚半年，2007年加盟香港文華東方酒店當上行政總廚，2017年於上環用自己名字開設了第一間餐廳，去年年初曾經到訪，無論是服務和味道都留下了深刻印象。到了2019年 Chef Uwe 決定出任港島香格里拉酒店的行政總廚一職，接任後其中一個重要任務，便是和同樣新加盟 Petrus 的主廚 Chef Bjoern 一起創作更多佳餚美饌，愛吃如我，當然要來一嚐新廚的味道。

　　珀翠餐廳的裝潢保留著傳統法國餐廳的氣勢，金色和粉色系的搭配，構成了一個瑰麗典雅的空間，配合窗外的維港美景，為客人提供一個賞心悅目的用餐環境。

　　於午餐時間到訪，除了午市的 tasting menu 外，亦可以享用 dinner tasting menu，因為想吃 Uwe 其中一道招牌菜西班紅大紅蝦，於是便選了晚市餐單。

　　用香噴噴的小泡芙揭開序幕，再試了一些放枱上的麵包，好味得想全部吃清光，不過當然要忍口啦，否則便吃不下之後的美味菜式。

　　Salmon 作為餐單第一道菜式，出場氣勢果然不同凡響，三文魚用巨型玻璃罩罩著，甫一打開便輕煙四散，場面好不漂亮；經煙燻處理過的蘇格蘭三文魚，魚肉幼嫩非常，配上高級魚子醬和小多士，簡單地俘虜了客人的歡心。

《經濟通》所刊的署名及／或不署名文章，相關內容屬作者個人意見，並不代表《經濟通》立場，《經濟通》所扮演的角色是提供一個自由言論平台。

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