23/01/2024

銅鑼灣高空靚景餐廳！品嘗米芝蓮二星法籍名廚期間限定菜單：揶威海螯蝦配萬壽菊、智利海鱸魚配琉璃苣、法國Challans鴨肉配椰菜花慕絲，一花一菜滿滿浪漫氣息

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Yan Chung
Yan Chung
天生愛吃愛玩，於報章雜誌從事飲食、旅遊記者及編輯多年，感恩至今仍可繼續用文字分享體驗！

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Yan Can Taste
逢周二刊出

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　　上星期五晚上去了柏寧酒店27樓的Skye，全場爆滿！因為農曆年長假未到，港人留港消費？因為是夜天氣好，高空夜景特別迷人？我相信最大原因之一，還有米芝蓮二星法籍名廚Thierry Drapeau當日坐鎮Skye。Thierry雖然只留港兩日，但由他設計的六道菜餐廳將會提供至3月3日，每位$1,280+10%，性價比甚高！

Skye位於柏寧酒店的27樓，前方是維多利亞公園，落地玻璃窗外有銅鑼灣都會景色，氣氛浪漫醉人！

　　介紹一下Thierry Drapeau，他在2004年於法國開設的餐廳Logis de La Chabotterie，連續9年獲得米芝蓮二星榮譽，實力非凡。以「花奔美食」和「土壤美食」發揮經驗見聞和獨特性，後來在泰國曼谷的Sigature Bangkok繼續實踐，採用亞洲各地的花卉及香草增添菜式韻味。而Sigaure Bangkok最近兩年亦獲得米芝蓮一星榮譽，Thierry所到的餐廳也是星味十足。

Chef Thierry Drapeau在法國的餐廳以「花奔美食」和「土壤美食」為主打概念，充滿獨特性。

柏寧酒店天台有個香草花園小農場，Skye的主廚Chef Muller Florian這次與Chef Thierry Drapeau交流，定能為Skye日後的餐單帶來更多靈感。

　　我曾經到訪過柏寧酒店天台的香草花園，當中的香草和食用花簡直琳瑯滿目，與Thierry的「花卉美食」及「土壞美食」理念可說是perfect match！第一道上枱的Amuse boche有我喜歡的秋冬食材——栗子。微溫的日本南瓜湯之中有栗子肉，上枱後會再加上煙肉泡沫，吃之前將匙羹上的栗子雪糕倒入湯內，拌勻來吃，瓜甜栗香散發出秋冬的風味。

麵包也十分美味！

Amuse boche：南瓜蓉、栗子、煙肉泡沫、波斯菊

南瓜湯加上栗子的天然甜品配上Sherry變得更加突出。

下一頁：更多精彩美食

《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。

【與拍賣官看藝術】收藏界遺珠？超現實主義藝術家林飛龍注入拉美元素！► 即睇

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Travel & Dining

Yan Can Taste

銅鑼灣高空靚景餐廳！品嘗米芝蓮二星法籍名廚期間限定菜單：揶威海螯蝦配萬壽菊、智利海鱸魚配琉璃苣、法國Challans鴨肉配椰菜花慕絲，一花一菜滿滿浪漫氣息

Yan Chung

Yan Can Taste
逢周二刊出

尖沙咀水準法日菜：煙燻鰻魚配鵝肝慕絲、魚子醬天使麵、熟成龍蝦配關東煮大根、烤本地三黃雞配北海道七星米飯，盡顯年輕廚師創意

澳門倫敦人星級葡國菜：米芝蓮二星名廚主理！鮮味澎湃紅蝦燴麵包海藻、大西洋哈克魚蟶子、龍蝦海鮮燴飯，盡收葡萄牙海洋風味

銅鑼灣米芝蓮印度名廚開餐廳！經典天多尼烤黑胡椒雞、牛骨髓香飯、火光熊熊Laphroaig威士忌煙燻牛油雞、百味紛陳Pandi咖喱豬肉，以精緻手藝向印度街頭美食致敬