美高梅呈獻「法國Mirazur 滋味」
MGM COTAI Presents ‘The Taste of Mirazur’

美獅美高梅於3月27日至29日期間,邀請米芝蓮三星名廚Mauro Colagreco將Mirazur餐廳的招牌美饌從法國帶到澳門,餐廳亦同時於「全球50家最佳餐廳」榜單名列第三,為賓客省去長途跋涉的行程及漫長的預訂輪候時間。「法國Mirazur 滋味」米芝蓮三星極尚盛宴只於美獅美高梅盛焰餐廳限定供應三日,定將獻上法國與地中海風味共冶一爐的星級體驗。

MGM is inviting Chef Mauro Colagreco to present the tasting menu of his 3-star Michelin restaurant, Mirazur, all the way from France to Macau. Without the hassle of travelling and long reservation waiting list at the top 3 of The World’s Best 50 Restaurants, all gourmands can enjoy this finest dining experience with exquisite French flavors and Mediterranean essence, The Taste of Mirazur, for three days only between March 27 and 29 at Grill 58 at MGM COTAI.

 

Colagreco以運用優質的新鮮食材烹調富地中海特色的佳餚而聞名,他亦於美獅美高梅盛焰餐廳擔任星級顧問主廚。他主理的Mirazur餐廳一直是南法芒通(Menton)炙手可熱的餐廳,剛剛更獲頒「法國米芝蓮指南2019」三星殊榮。他於2001 年起先後與Bernard Loiseau、Alain Passard及 Alain Ducasse等多位名廚共事。餐廳於最新2018年的「全球50家最佳餐廳」排名更攀升至第三位。

Chef Colagreco, which is also the celebrity consultant chef of Grill 58, MGM COTAI, received the 3-star Michelin achievement from the latest MICHELINE Guide France 2019 for his acclaimed restaurant, Mirazur, in Menton of Southern France. Notable for dishes driven by high-quality fresh ingredients, as well as the Mediterranean inspired cuisine, Chef Colagreco started his career in 2001 in France and worked with several Michelin chefs, including Bernard Loiseau, Alain Passard and Alain Ducasse, prior to the opening of Mirazur. The restaurant has been shortlisted in The World’s Best 50 Restaurants for years and climbed all the way up the third place in 2018.


「法國Mirazur 滋味」晚宴的頭盤設計主要以清新的感覺喚醒味蕾。「吉拉多生蠔、乾蔥忌廉、青瓜冰沙」選用帶有堅果味餘韻的法國吉拉多生蠔,與手工現刨的冰沙非常匹配;

The Taste of Mirazur menu in Grill 58 starts with refreshing appetizers to awaken taste buds with hints of sweet and sour flavors. The first dish is of a luscious, creamy Gillardeau oyster that carries a slightly nutty taste, layered well with shallot cream and hand-carved cucumber granite.

 

「西班牙大紅蝦、覆盆子、檸檬」採用薄片方式呈上,配合以檸檬及主廚自家製橄欖油所調配的醬汁,不但擺盤讓人賞心悅目,鮮味及味覺層次更是吸引;

Followed by a carpaccio dish of Carabinero prawn with Chef’s homemade olive oil and lemon sauce, topped with dices of raspberry, herbs and edible pedals to please the palates.

 

Colagreco能將簡單的雞蛋及栗米食材重新詮釋,於另一道招牌菜色「有機溫泉蛋、栗米三重奏、黑松露」中發揮得淋漓盡致。「三重奏」特別選用兩款不同品種的栗米製作三種口感,包括栗米脆片、栗米茸及風乾栗米,層次相當豐富,能夠吃出主廚的用心,味道在口中不斷變化出美妙的滋味。

The last appetizer is the slow-cooked organic egg paired with black truffle and corn textures, which combines three different sensations of sweet corn at one go. Its diverse yet harmonic flavors and mouthfeel is a perfect demonstration of the Chef’s thoughtful curation of delicacy.

 

主菜方面,「比目魚柳、金桔黃油、鱒魚卵」用北大西洋出產的比目魚,肉質緊實嫩滑,牛油中注入日本酢橘調味,再配上有「水果魚子醬」之稱的手指青檸(Finger Lime)一同享用,酸甜的味道配搭起了畫龍點睛之效,充分呈現地中海菜的精髓;「美國牛柳、春季蔬菜」選用谷飼牛,並以牛肉和牛骨熬成的醬汁調味。

This Mediterranean infused menu would not be completed without a dish of freshness from the sea. A main course of the North Atlantic halibut filet, seasoned with Sudashi infused butter and topped with finger lime and trout fish eggs, truly delivers the taste of the Mediterranean coast. The tender grain fed US beef tenderloin sauced perfectly with beef jus to arouse the richest flavor.

 

一席法式美饌,以細緻迷人的甜品作結,最是圓滿。甜點「盛放的橙樹」集五種不同的口感於一身, 底層的忌廉選用法國南部馳名的藏紅花製作,味道微甘細滑,與中間冰凍清新的香橙雪芭及綿密豐盈的杏仁奶泡和諧配合,最後在表層放上焦糖薄脆及香橙粉襯托出獨特的芳香,別具風味。

After the vivid savory courses, sweet indulgence is necessary to draw a perfect end to this feast of French delicacy. Naranjo en Flor, composed of five distinct layers of textures and flavors, with saffron cream, orange sorbet, almond foam, caramel crunches and lastly orange powder, to complete this authentic Mirazur’s sensational experience.