Tags » Joël Robuchon

Chasing a Michelin Star

I must admit I have a delectable palate and a soft spot for French cuisine. The food movement in Paris is rather relaxed and more spontaneous now rather than conservative. 789 more words

Lifestyle

真豉油

天然釀造、無添加任何化學成分的豉油,在成分標籤上應只有三、四種成分:黃豆、小麥、鹽及(或)水。製作要經過繁複的工序,包括蒸煮、利用黃豆、小麥芽製麴(麴會把蛋白質消化成胺基酸,並為食物帶來鮮味),洗掉菌絲、加鹽入缸,靜置發酵至少四個月才可以取汁過濾。最後就是見師傅真章的步驟,師傅的經驗與手藝,能夠烹煮出不同品牌的獨有味道。由於經過微生物分解(即發酵),所以靚豉油帶有酒香;而釀造時間愈久,回甘亦會更持久。
我一向支持本地好貨,煮餸是用新界東北古洞的天然生曬頭抽(價錢也只是$30),而直接蘸豉油的料理,如刺身、壽司或清蒸海鮮,則會選用日本杉木桶熟成兩年的天然釀造醬油,味香甘醇、層次更豐富。
壽司之神小野二郎與名廚Joel Robuchon惺惺相惜,更大讚Robuchon味覺最強、最能吃出食物的味道及層次。
其實,能夠吃出分別真的很重要,如果被添加劑毒害了味蕾,人便沒有了欣賞「極簡的純粹」的能力。可惜,現代人都如溫水煮蛙,漸漸令人失去了分辨好壞及食物原味的能力也不自知。
原文刊登於:晴報

新聞中心 Press Room

Christmas Cheers & Lavender Chic at La Table de Joël Robuchon

It probably comes to no surprise that for our first Christmas dinner in Tokyo Mr. B and I chose to dine at one of Joël Robuchon’s restaurants housed in his magnificent chateau. 1,293 more words

Travel

Joel Robuchon -- Las Vegas (11/2015)

A business conference trip to Las Vegas gave me the opportunity to try Las Vegas’ only Michelin 3-star restaurant.  The dress code was listed as business formal, so I even packed a suit (even though most of the other people dining did not dress up).  152 more words

Videos: Spanish Tapas Recipes!

Spanish tapas are all the rage all over the world, with more and more people falling in love with the culture and way of eating that these wonderful Spanish dishes embody. 165 more words

Spanish Foods

L'Atelier Joel Robuchon, Bangkok TH

I wasn’t really up to date of what was going on in Bangkok. One day I checked out my facebook feed and found out the legend, Mr. 825 more words

Bangkok

rebel robuchon

A legend among legends, Joël Robuchon tells Sophie Cater about his extraordinary culinary career, his ever evolving new plans and reveals his rebellious side.

While I’m tucking into my fourth course of pure delight at L’Atelier de Joël Robuchon in London, the legend himself appears from around the corner of the counter bar with his trusty brigade of consultants and culinary companions in tow. 133 more words

Work