GQ Hong Kong 專訪米芝蓮星級法國名廚 Daniel Boulud:「希望食客每一口都能感受到菜式的靈魂。」

GQ Hong Kong 專訪米芝蓮星級法國名廚 Daniel Boulud:「希望食客每一口都能感受到菜式的靈魂。」

今回 Daniel Boulud 遠道而來,全為了讓貴賓們率先體驗他首間香港餐廳 Terrace Boulud 的各款美食。餐廳預計將於 2026 年 1 月正式開幕,為此 GQ Hong Kong 特別邀請了他進行專訪,與各位分享他對烹飪哲學的想法,也談及他與香港食客之間的連結。 於明年在香港正式開幕的 Terrace Boulud,特別選址於中環置地太子大廈 25 樓,餐廳可透過密封式通道直達香港文華東方酒店,亦設有寬敞開揚露台,讓食客在享用主廚 Daniel Boulud 備受讚譽的法國菜餚之餘,也能俯瞰香港維多利亞港的景致,將無與倫比的視覺與味蕾一同體驗。烹飪哲學的想法,也談及他與香港食客之間的連結。 香港作為 Daniel Boulud 首間餐廳的登陸點,Terrace Boulud 餐廳將延續 Daniel Boulud 一貫以季節、食材與技法為核心的法式烹飪哲學,並融入「旅行感」來設計菜單。Daniel Boulud 表示此次精選菜單中,最令他興奮的代表作莫過於他剛在曼克頓新開的牛排館 La Tête d’Or  的招牌蟹餅。「那道蟹餅幾乎像『蟹肉吐司』,」Daniel Boulud 笑說,「我們用香港本地蟹製作,味道與紐約截然不同,但絕對一樣好,甚至可能更好!」他也強調,這正是他作為主廚最愛的挑戰——讓全球頂尖食材以同樣技藝來演繹,但卻保留菜式的靈魂。 View this post on Instagram A post…

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