Le Salon de Thé de Joël Robuchon

昨天到L'Atelier de Joël Robuchon香港分店來個小朝聖。

L'exotique. 帶柚子味。
La Noisette.
這個我忘了是什麼名字。還有一個L'opera, 照片拍的不好, 不放上來獻醜了。

上年3月到過東京六本木分店。
一如世界各地的L’Atelier de Joël Robuchon, 全店都是以紅和黑作主調。是一個偷情幽會, 以美食作前奏的好地方。

Le Salon de Thé de Joël Robuchon, Shop 315, The Landmark, Central, Hong Kong

Quince paste

I used to have jam going with bread (rather than peanut butter) because jam has a special refreshness of fruit and also, a delicated texture.

Last time I made some rose petal jam and this time I got my-lazy-self a box of quice paste (membrillo).

Quince paste is a Spanish delicacy. Apparently it is a thick jelly made of overwhelmingly fragrant fruit called quince, which has honey and vanilla overtones. People usually pair quince paste with a Manchego or blue cheese to make it truly shines.

My breakfast on a lazy saturday - wheat bread covered by slices of quince paste and salted butter. Wholesome. My advice is, warm the bread beforehand and the butter should be frozen as icy cold, while the thick jam has to be cut in very thin slices - otherwise the taste would be too strong and becomes sour.

Cova Caffe-Ristorante

I had this lunch at Cova Caffe-Ristorante, in Alexandra House, Central.

Mixed salad with marinated sea bass and olives.
The sea bass was poached to medium done and seasoned with salt, black pepper, lemon juice and olive oil.

Risotto with Milan saffron and fresh green asparagus tips (Parmesan topped).

Cova Caffe-Ristorante, Shop 203, 2/F, Alexandra House, Central

Damask rose petal jam

The jam looks like poison when it was being cooked.
Damask rose petal jam.
I really love this glamorous colour of scarlet.
For me the most difficult part of making this jam is getting the major ingredient - rhubarb.

鮮蠔蝦乾粥

鮮蠔蝦乾粥

自己煮的話我堅持要吃得好, 在家我不要食快熟麵或盒飯。

Sardine

沙甸魚(sardine)是其中一種我喜歡吃的魚。很多人都愛吃三文魚, 但我就沒有興趣 - 不是覺得這種魚難吃, 而是我覺得世上有許多魚都比牠好吃啊。

沙甸魚又稱薩丁魚、鰛和鰯, 屬於脊椎動物亞門硬骨魚綱、條鰭亞綱鯡目。小者長二寸, 大者尺許, 下顎較上顎略長, 牙齒不明顯, 背蒼腹白, 肉美, 多用來製為罐頭食品。最初在意大利薩丁島捕獲而得名。

這魚有好多種吃法, 有烤的, 刺身, 沙律, 伴烤多士和蔬菜, 但最常見的是罐頭茄汁味, 或油浸的。通常罐頭中裝的是兩條或以上沙甸魚的身體部分，顯得很擁擠。所以英語有句成語: ‘It was packed like sardines’- 塞得像沙甸魚罐頭一樣, 人多, 擁擠不堪。

我最喜歡的一種食法是橄欖油浸沙甸魚伴熱騰騰的白飯。那種油脂香味, 讓人覺得好滿足, 更比三文魚刺身好吃上百倍。

這個星期在金鐘上班, 所以有時間就會到西武的Great Food Hall處逛, 在其中一日買了西班牙Luis Escurís Batalla出品的Sardinas en Aceite de Oliva 'Xoubiñas' (Sardines in olive oil)。盒子上說魚是在Ría de Arousa 出產。
打開罐子, 一看就知道好吃 - 魚身閃著銀光, 而且橄欖油好香。吃著魚肉非常細嫩鮮甜, 帶一點內臟的苦澀味。魚沒有腥味, 但有濃烈的沙甸魚油脂香味。好吃死了, 一下子就整罐幹掉!

(ref: wikipedia)