澳門巴黎人推出特色法式美饌
Authentic New Regional French Menu at The Parisian Macao




澳門巴黎人的特色餐廳巴黎人法式餐廳於9月1日至10月31日推出全新法國地方菜「法國西部盧瓦爾河之旅」,為您帶來一次不容錯過的正宗法式餐飲體驗。

這次新推出的四道菜套餐,為您帶來法國西部地區及盧瓦爾河谷地區(Loire Valley)的地道風味佳餚,當中包括前菜、湯、主菜及甜品。其中兩道經典菜式更以頂級品質及肉味濃郁而聞名的Charolais牛肉入饌,包括法式牛肉韃靼配鴨肝醬伴田園沙律配核桃醬,選用Charolais牛肉,拌上紅蔥頭、酸瓜、蛋黃及香草,並配以餐廳自製的鴨肝醬和糖漬無花果;而索米爾白酒燴法國牛肉及薯仔則把Charolais牛肉切成肉塊,以法國索米爾(Saumur)出產的白酒、大蒜、香草及多種香料醃浸一晚,慢烤至軟嫩後裝盤。其他特色菜餚還有白酒忌廉青口湯伴藏紅花及脆麵包、巴黎布雷斯特泡芙等。

與此同時,為了支持於9月6至21日期間舉辦的首屆「法國牛肉節」,作為20家香港及澳門的參與餐廳之一,巴黎人法式餐廳的法餐行政總主廚Daniel Brolese亦為這次推廣活動精心設計兩道經典法國牛肉菜式。

The Parisian Macao’s signature Brasserie restaurant has launched a regional French set menu, A Journey to the West and Loire Valley, available 1 Sep – 31 Oct.

Bringing an authentic taste of the west of France and Loire Valley, the new four-course set menu includes an appetiser, soup, main course and dessert. Highlights include two classic French beef dishes using superb Charolais beef, prized for its quality and flavour. French beef tartar with foie gras terrine is crafted with chilled Charolais beef artfully blended with shallots, cornichon, egg yolk and herbs, accompanied by homemade duck foie gras terrine and fig compote, while braised French beef with potato and white wine from Saumur uses Charolais beef chuck, marinated overnight with Saumur white wine, garlic, herbs and spices, then slow-baked until tender.

In support of the first French Beef Festival, taking place in 20 Hong Kong and Macao restaurants from 6-21 Sep, Brasserie Executive French Chef Daniel Brolese has also incorporated some classic beef dishes for this menu.

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