[CORSICA et Champagne ] WINE DINNER
時間：2024/05/26 18:30
地點：台北W飯店 Seasons by olivier e.
費用：4,826元/位
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法國科西嘉與香檳餐酒晚宴，由新入台灣之 A. Bergere 香檳偕同科西嘉二星酒莊 Clos Venturi 一同品嘗 W Hotel 打造；連續16年榮獲25顆米其林星的主廚 Olivier Elzer 全新餐廳 Seasons by olivier e. 限時打造之絕佳菜單。
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六款酒、八道菜
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2013 Champagne A.Bergère, “Prestige Millésime 2013” Extra Brut 牧羊女香檳、窖藏年份香檳。
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餐廳特製麵包，三種抹醬，火腿、優格、奶油。
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和牛韃靼牛肉佐魚子醬 Beef tartare / Caviar
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中國、四川產的魚子醬
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烤得酥脆小法國
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為了怕魚子醬走味，餐廳還細心地準備了貝殼匙。
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和牛韃靼牛肉非常優，可惜四川產魚子醬風味差了點。
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和著麵包食用風味奇佳
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2022 Domaine Vico, Corse “Clos Venturi 1769” Blanc 維克酒莊范圖里莊園,科西嘉「1769」 白酒
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香料鮪魚 / 酪梨泥 / 紅蔥醬 Tuna with two spices / Avocado purée / Shallot dressing
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炙烤鮪魚和酪梨泥、紅蔥醬極搭。
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2020 Domaine Vico, Corse “Clos Venturi IP” Blanc
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龍蝦捲 / 芥末美乃滋 Lobster roll / wasabi mayonnaise
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微嗆的芥末滿搭這款白酒
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SEAFOOD
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經典香煎水魟魚與毛豆 / 百里香慕斯 / 檸檬奶油 Classic stingray with fava beams / Thyme emulsion / Lemon
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魟魚偏Q口感，不是我喜歡。毛豆很好吃！
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2020 Domaine Vico, Corse “Clos Venturi Le Clos Rouge
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RISOTTO
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綜合香料鮮蝦黑米燉飯 / 朝鮮薊(微辣) Prawn masala with venere rice / Artichoke (Chili)
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2020 Domaine Vico, VDF “Clos Venturi Chiesa Nera” Rouge
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MAIN
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炭烤頂級牛菲力 / 胡椒醬 / 香料蕈菇 / 香蒜洋芋泥 Prime beef tenderloin / Pepper sauce / Sauté mushrooms / Garlic mashed potato
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CHEESE 精選起司拼盤
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NV Champagne A.Bergère, Rosé Brut (趕著去搭車忘記拍照)
DESSERT
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法式煎餅 Crêpe Suzette，非常優質~
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