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中午時間，你吃飯了嗎？
去倫敦之前看到一篇文章推薦世界最好吃的前20餐廳，發現倫敦只入圍了一家 就是 The Clove Club，餐廳分為酒吧區和用餐區，一開始有點擔心因為old street 這個地點充滿了酒吧，感覺不出來有什麼世界上好吃的餐廳啊！！
品嚐之後我想他能擄獲美食家的胃有他的道理，The Clove Club 用了滿多海鮮，並且處理方式很多都接近日本料理的手法，細節上處理的不錯，調味層次很豐富。外國人吃了可能非常的驚嘆，畢竟在倫敦要吃上一頓像樣的日本料理不簡單，更何況是既有日本傳統風味再加上歐風的豐厚口感。不過我並不是太推薦這家餐廳，因為可能在台灣吃過太多更好吃的日本料理，另外價錢太貴，一個人差不多要10000台幣。
這天還喝了一個很特別的東西，就是倫敦的一芳珍珠奶茶，當然沒有台灣那麼好喝，不過珍珠還是有彈性，一解鄉愁算是及格了（講的好像在倫敦已經待很久了一樣）
天阿 打著打著我現在好想來一杯珍奶啊
2018年世界五十最佳餐廳，Osteria Francescana 重回世界第一！
特別恭喜來自台灣的Jessie Liu 劉詩絜榮獲BBVA獎學金！江振誠主廚也到場了，Taiwan rocks!
有關Jessie 與BBVA獎學金可參考我先前的專訪：
http://www.selftaughtgourmet.com/article_inner.php?a=495
詳細分析等我睡醒再寫囉，先看榜單：
No.1 Osteria Francescana in Modena, Italy
No.2 El Celler de Can Roca in Girona, Spain
No.3 Mirazur in Menton, France
No.4 Eleven Madison Park in New York, USA
No.5 Gaggan in Bangkok, Thailand
No.6 Central in Lima, Peru
No.7 Maido in Lima, Peru
No.8 Arpège in Paris, France
No.9 Mugaritz in San Sebastian, Spain
No.10 Asador Etxebarri in Axpe, Spain
No.11 Quintonil in Mexico City, Mexico
No.12 Blue Hill at Stone Barns in Pocantico Hills, USA
No.13 Pujol in Mexico City, Mexico
No.14 Steirereck in Vienna, Austria
No.15 White Rabbit in Moscow, Russia
No.16 Piazza Duomo in Alba, Italy
No.17 Den in Tokyo, Japan
No.18 Disfrutar in Barcelona, Spain
No.19 Geranium in Copenhagen, Denmark
No.20 Attica in Melbourne, Australia
No.21 Alain Ducasse au Plaza Athénée in Paris, France
No.22 Narisawa in Tokyo, Japan
No.23 Le Calandre in Rubano, Italy
No.24 Ultraviolet by Paul Pairet in Shanghai, China
No.25 Cosme in New York, USA
No.26 Le Bernardin in New York, USA
No.27 Boragó in Santiago, Chile
No.28 Odette in Singapore
No.29 Alléno Paris au Pavillon Ledoyen in Paris, France
No.30 D.O.M. in São Paulo, Brazil
No.31 Arzak in San Sebastian, Spain
No.32 Tickets in Barcelona, Spain
No.33 The Clove Club in London, UK
No.34 Alinea in Chicago, USA
No.35 Maaemo in Osla, Norway
No.36 Reale in Castel Di Sangro, Italy
No.37 Restaurant by Tim Raue in Berlin, Germany
No.38 Lyle’s in London, UK
No.39 Astrid y Gastón in Lima, Peru
No.40 Septime in Paris, France
No.41 Nihonryori RyuGin in Tokyo, Japan
No.42 The Ledbury in London, UK
No.43 Azurmendi in Larrabetzu, Spain
No.44 Mikla in Istanbul, Turkey
No.45 Dinner by Heston Blumenthal in London, UK
No.46 Saison in San Francisco, USA
No.47 Schloss Schauenstein in Fürstenau, Switzerland
No.48 Hiša Franko in Kobarid, Slovenia
No.49 Nahm in Bangkok, Thailand
No.50 The Test Kitchen in Cape Town, South Africa
#Worlds50Best
The World's 50 Best Restaurants
#食況轉播 #法式套餐家庭秀
今晚，久違地，從前菜吃起。
有開胃點心呢！精細小丁狀的發酵蘆筍，被填進最中餅裡，我挑出六角形點心盤，擺上這二顆輕巧圓球，盼望能接近餐廳一點；冷前菜是鄉村培根肉凍，搭佐「堂本麵包店」的特製紅酒酵母麵包，旁邊點綴著醃蔬菜，酸酸脆脆。
一道吃完，才準備下一道，在餐廳用餐的節奏，朦朧地回來了。說是準備，其實不過是把幾個包裝袋丟進去煮滾過的熱水裡，泡十分鐘。鮑魚、干貝、龍鬚菜、柚子胡椒奶油醬汁，被剪刀解放出來，我的圍裙並未夾著鑷子，但我可以用筷子，把它們好好擺到餐盤上。
等待溫熱主菜的空檔，我沖了沖盤子，刀叉全部換新，髒的進洗碗機。潔白的二十六公分大盤，等著盛裝紅酒羊膝、白酒燴雞，這二道洋溢傳統法式風味的肉類主菜，味道豐足到位，白酒奶油醬汁的明亮酸味、雞腿的彈性質地尤其討喜。更難得的是，這樣的料理包，竟附有馬鈴薯千層派，與切成橄欖形的櫛瓜與胡蘿蔔，和雕花的蘑菇，通通洋溢著奶油香。
甜點是千層派，假扮大廚的我，把抹茶卡士達醬擠在一塊塊千層酥餅上，來到第五層時，才恍然大悟：這是二人份的甜點，一人三層，我把六層疊在一起了。
在家享用法式套餐，這組meal kit，是我至今開箱過最接近fine dining的一組。用這種方式與大家見面的餐廳，則是位於台中的「L’Atelier par Yao」，翻成中文就是，「曜的工作坊」。
先前即已注意到這家餐廳，本還打算要去台中一嚐，沒想到疫情來襲，在能動身前，先嚐到了他們應變出來的家庭料理包。
主廚是江曜宇，高餐畢業生，曾至瑞典、英國、法國修業，待過倫敦的「The Clove Club」與巴黎的「Frenchie」。去年因疫情從巴黎返台，籌備自己的餐廳 L’Atelier par Yao，即將開幕時，卻碰上台灣疫情升級。
這樣的創業起點，肯定永生難忘。在這裡為餐廳團隊打氣，十分盼望，能在不久的將來踏進L’Atelier par Yao。
L’Atelier @ Home FoodBox
訂購請洽 L'Atelier par Yao
Watch my other Halloween video!
http://www.youtube.com/watch?v=ZXxx5blC6d4
My new brow liners are here! http://www.emcosmetics.com/arched-defining-brow-liner/3605970514389.html My makeup line that I've been working on for the past 2 years! http://www.emcosmetics.com/
Special thanks to Audible for presenting my new book club Book Bunnies! Sign up to Audible for your free audiobook at http://www.audible.com/michellespicks
I recommend The Graveyard Book: Neil Gaiman, Carrie and The Shining by Stephen King!
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♥ ICON Network: http://youtube.com/ICONnetwork
Products in this video.
Star products
- em Waterliner - Black Night http://www.emcosmetics.com/waterliner-intense-color-eyeliner/DW-WATERLINER.html
Support Swoozie's tshirt line! I'm wearing his "Thug Life" tee! :D
https://www.districtlines.com/76152-Thug-Life/Swoozie
Thanks Alonso for being my male model for this video! :D
Finger Ring and Masquerade Mask from eBay. Check out my Nana inspired eBay page! visit Ebay: http://www.ebay.com/gds/Fall-Fashion-Inspired-by-Nana-/10000000177704612/g.html
Music by Mindy Gledhil from her new album "Pocketful of Poetry"
https://itunes.apple.com/us/album/pocketful-of-poetry/id688062384
https://twitter.com/MindyGledhill
PRODUCT LIST
Beauty
Makeup Forever Intense Color Lipstick in Satin Black http://bit.ly/1p8WpNG
Another great option here http://amzn.to/1mkaZNr
em Intense Waterliner in Black Night http://bit.ly/1mG5eZL
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Butter London Nail Polish - Silly Billy http://amzn.to/1ukdip3
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OR
Zombie Hand Ice Mold http://amzn.to/1oam5tZ
Costumes
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Cat Ears, found in a store, but these are also super cute http://amzn.to/1s9Be0m
Masquerade Mask http://amzn.to/1s9Buwm
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Red Bandana
Leggings from Love Culture (unavailable, but similar) http://amzn.to/1ASMwsg
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Purple Skeleton Ring
Amscan Ghost Lights (Similar) http://amzn.to/1qVLTMq
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The Graveyard Book by Neil Gaiman on Audible http://amzn.to/1lxQ5dD
Amscan Ghost Lights
Amscan Spider Webs
Audible - "The Graveyard Book"
This is not a sponsored video. Partnership with Audible for my book club :)
♥ Công thức tiếng Việt: http://www.gocbep.com
♥ Blog in English: http://www.vanskitchen.net/
♥ Get connected ♥
♥ Like my Facebook page: http://www.facebook.com/gocbep
♥ Ingredients:
(makes 6 10-inches crepes)
Crepe batter:
¾ cup (160 g) aged jasmine rice
¼ tsp salt
½ tsp turmeric powder
1 ½ cups (360 ml) club soda or water
¼ cup green onion, green part
Filling:
1 lb (453 g) shrimps, peeled & deveined
1 lb (453 g) pork belly, skinless
¼ cup green onion, white part, minced
2 tsp fish sauce
1 tsp salt
2 tsp sugar
½ tsp ground black pepper
1 shallot, minced
1 package bean sprouts, washed and drained
1 tbsp cooking oil
Dipping sauce:
2 cups (480 ml) fresh young coconut juice or water
½ cup (100 g) sugar
¼ cup (120 ml) fish sauce
1 garlic clove, minced
1 hot chilli, seeded, minced
Accompaniments:
Mustard greens or lettuce, washed, drained well
fresh herbs, washed, drained well
pickled carrot and daikon (Video recipe: https://www.youtube.com/watch?v=oOrkmiycXXQ)
-----
♥ Nguyên liệu:
(6 bánh xèo đường kính 25 cm)
Bột bánh xèo:
¾ cup (160 g) gạo cũ, loại hạt dài
¼ tsp muối
½ tsp bột nghệ
1 ½ cups (360 ml) nước soda hoặc nước lã
¼ cup hành lá cắt nhỏ
Nhân:
1 lb (453 g) tôm lột vỏ, bỏ chỉ đen
1 lb (453 g) thịt ba chỉ không da
¼ cup gốc hành lá cắt nhỏ
2 tsp muỗng cà phê nước mắm
1 tsp muỗng cà phê muối
2 tsp muỗng cà phê đường
½ tsp muỗng cà phê tiêu
1 củ hành ta, cắt nhỏ
1 gói giá, rửa sạch, để ráo
1 tbsp muỗng canh dầu
Nước chấm:
2 cups (480 ml) nước dừa non hoặc nước lã
½ cup (100 g) đường
¼ cup (120 ml) nước mắm
1 tép tỏi băm nhuyễn
1 trái ớt, băm nhuyễn
Ăn kèm:
Rau cải, rửa sạch, để ráo (Hoặc rau sà lách)
Rau thơm, rửa sạch, để ráo
Đồ chua (Công thức: https://www.youtube.com/watch?v=oOrkmiycXXQ)
♥ Here are a few of the tools I used in the video:
Victorinox 8-Inch Chef's Knife: http://amzn.to/YSD4Vg
Calphalon Tri-Ply Stainless Steel Cookware Set: http://amzn.to/1jTCHBg
Lodge Pre-Seasoned Skillet: http://amzn.to/1djnavA
Vitamix 5200 Series Blender: http://amzn.to/1tRCt0w
Anchor Hocking Oven Bake and Food preparation Set: http://amzn.to/Vrg35p
♥ Music courtesy of Audio Network
How to make savory mini pancakes, aka bánh khọt in Vietnamese. Light, healthy, satisfying, and gluten free!
♥Công thức tiếng Việt: http://www.gocbep.com/2013/10/video-cach-lam-banh-khot.html
♥Recipe in English: http://www.vanskitchen.net/2013/10/vietnamese-savory-mini-pancakes-recipe.html
♥Get connected♥
♥Like my Facebook page: http://www.facebook.com/gocbep
♥Ingredients:
(makes 35 mini pancakes)
Batter:
½ cup + 2 tbsp (100 g) rice flour
½ cup (100 g) leftover cooked rice
2 tbsp (15 g) corn flour
½ cup (60 g) coconut milk
¾~1 cup (180 ml~240 ml) cold club soda
½ tsp turmeric powder
green onion, chopped
salt
Filling:
¼ cup (70 g) split mung beans
1 lb medium shrimp, peeled and deveined
1 garlic clove, finely chopped or ground
salt
pepper
oil
Dipping sauce:
¼ cup (60 ml) fish sauce
½ cup (100 g) sugar
1 cup (240 ml) water
juice from 1~2 lime (to taste)
1 hot chili, deseeded, finely chopped
1 garlic clove, finely chopped
Carrot and daikon pickles (Watch video how to make: http://www.youtube.com/watch?v=oOrkmiycXXQ)
Lettuce, Vietnamese mint, fish mint, etc. to serve
-----------------------
♥ Nguyên liệu:
(làm được 35 cái)
Bột bánh:
½ cup + 2 tbsp (100 g) bột gạo
½ cup (100 g) cơm nguội
2 tbsp (15 g) bột bắp
½ cup (60 g) nước cốt dừa
¾ ~1 cup (180 ml~240 ml) nước soda không mùi không vị
½ tsp bột nghệ
hành lá, cắt nhỏ
muối
Nhân:
¼ cup (70 g) đậu xanh cà
1 lbs tôm to vừa, lột vỏ, bỏ chỉ đen
1 tép tỏi, mài nhuyễn
muối, tiêu
dầu
Nước chấm:
¼ cup (60 ml) nước mắm ngon
½ cup (100 g) đường
1 cup (240 ml) nước
nước chanh vắt từ 1~2 trái
1 trái ớt, bỏ hột, băm nhuyễn
1 tép tỏi, băm nhuyễn
Đồ chua (Xem cách làm đồ chua: http://www.youtube.com/watch?v=oOrkmiycXXQ)
Rau sà lách, rau thơm.
Cách làm:
Rửa sạch và ngâm đậu khoảng 30 phút. Xong hấp đậu chín nhưng vẫn còn nguyên hạt.
Tôm ngâm và rửa sạch bằng nước muối. Làm ráo nước. Ướp với tí xíu muối, tiêu, và tỏi bào nhuyễn.
Xay cơm nguội với nước cốt dừa và một ít nước soda cho thật nhuyễn.
Trộn bột gạo, bột bắp, bột nghệ, muối. Xong cho cơm nguội xay nhuyễn vào, cho thêm nước soda, trộn cho đến khi bột mịn, không bị vón cục.
Cho hành lá vào, trộn đều. Đậy và để vào tủ lạnh để bột nghỉ khoảng 15 phút.
Bắt khuôn lên bếp, để lửa to vừa. Thoa dầu vào khuôn. Khi khuôn nóng bốc khói, đổ bôt bánh vào khoảng 1/2 khuôn. Cầm tay khuôn đảo cho bột bám vào thành khuôn. Cho đậu xanh, tôm vào. Đậy nắp lại, nấu khoảng 5 phút. Dùng nĩa đảo bánh để làm giòn phần bột ở trên thành bánh. Xong lấy bánh ra.
Ăn ngay với rau sống, rau thơm, và chấm vào nước mắm. Ăn kèm với đồ chua.
Cách làm nước chấm:
Hoà tan nước và đường, nấu sôi. Để nguội. Cho nước chanh vào sao cho khi nếm thấy vừa uống như nước chanh thì cho mắm vào. Cho ớt tỏi vào trộn đều là được.
♥Here are a few of the tools I used in the video:
Cuisinart Mini Food Processor: http://amzn.to/12dJNtN
Ginger grater: http://amzn.to/1cqmz6j
Anchor Hocking Oven Bake and Food preparation Set: http://amzn.to/Vrg35p
Takoyaki pan: http://amzn.to/GKHSos
the clove club 在 Lunch Tasting Menu @ The Clove Club - No.32 of ... - YouTube 的八卦
Recommended by a foodie friend, I booked the Clove Club for my birthday celebration, cozy, intimate space and everything refined but subtle, ... ... <看更多>