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Four Seasons Hotel Paris : Le Cinq, Chef Christian Le Squer

在巴黎四季酒店里的法式餐厅Le Cinq午餐, 主厨Christian Le Squer以重新诠释传统经典法国菜为风格, 既表现法国布尔乔亚料理的精神, 又添入自己的个人创意, 让我的午餐惊喜连连.

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Christian Le Squer本是Ledoyen三星餐厅主厨, 去年10月才入驻这里. 有几道菜延续他过去的招牌作品, 如甜菜/熏鳗鱼(bettrave-anguille fumée), 或是小螯虾佐柑橘酱(Langoustine royale à l’emulsion des agrumes),

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依旧让我的味觉和心灵感动. 新作品现代版洋葱汤(gratinée d’oignons à la parisienne)

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和黑野米猪血糕(riz noir aux boudins noirs)则演化自同样的作品, 但以不同的方式呈现, 更是惊喜.

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期待他很快拿回三星.

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Chung-Tao Hsieh

Has just published a book in Chinese distributed in Taiwan on the French gastronomy «Les Restaurants étoilés selon Chung-Tao”, Mook Publishing. Chung Tao continues his collaboration with Conde Nast Travelers on the disctrict of “Le Marais” in Paris as well as a report on the Parisian luxury hotels. He drafts the gastronomic column “Michelin Gourmet” in the monthly magazine Traveler-Luxe and the paper for “La Revue du Vin de France”. He works at present with “Travel Channel Asia” for a series of broadcasts “Art de Vivre à la française”. Chung-Tao Hsieh is listed in the prestigious "Who's Who Wine & Spirit".