High Life

HIGH LIFE 65 Alves 于二十多年前在巴黎展 开 厨 师 生 涯， 曾 在 Au Comte de Gascogne 及 H ô tel Plaza Athénée 等著名食府任职多年，继而于2000 年加入 Robuchon 的 Astor 餐厅团 队，并担任副主厨一职。2003年， 他开设了第一家 L’Atelier de Jo ë l Robuchon Saint-Germain， 及 后 于 2006 年 成为 La Table de Jo ë l Robuchon Paris 的主厨。 Alves 自2014年起掌舵香港的 L’Atelier。他空余时间不多，却喜 欢与家人一同探索香港的地道美食。 For those who choose to sit at the bar, having Executive Chef David Alves working intensely right in front of your eyes is a sight to behold. The perfectionist is meticulous when it comes to presenting small details on every dish. Highly focused, he moves swiftlythroughthekitchenalongsidethe manyotherdedicated teammembers. Alves began his culinary career in Paris more than two decades ago. Afterworking foryears in institutions like Au Comte de Gascogne and 他赞叹道：“香港的美食种类多 到令人惊讶，不管是一碗简单的云吞 面或高级粤菜，每个人均能找到心头 好。我经常外出用餐，因为我想探索 本地居民的饮食爱好。而这些探索旅 程，正是我的灵感泉源。” 餐单上的水煮溏心蛋配黄金珍珠 米、黑松露及帕马森干酪薄片，无 疑是受中菜启发的新派法国菜。据 Alves 称，鸡蛋与黑松露乃绝配，而 珍珠米则增加了亚洲风味及更多层次 感，让这款菜色糅合多重元素。 同样令人印象深刻的，还有法式 羊鞍。长时间慢煮的羊鞍，肉质鲜嫩 无比，外面极薄的一层脂肪在精心烹 调下洋溢浓郁的味道和丰富的口感。 牛肉菜色全以鹿儿岛和牛优质部位为 食材，因 Alves 坚持选用脂肪分布均 匀的肉类。 正餐过后，梨子挞配肉桂慕斯及 梨子雪葩着实诱人。入口后，梨子 的香味与丝丝酒味徐徐散发，肉桂 慕斯的柔滑与雪葩的新鲜感互相碰 撞，效果极为惊艳，堪称上佳之作。 L’Atelier de Jo ë l Robuchon 的 大 名如雷贯耳，绝对实至名归。 Hôtel Plaza Athénée, he decided to further develop his career and joined Robuchon’s team at Astor in 2000 as Sous Chef. In 2003, he opened the first L’Atelier de Joël Robuchon Saint-Germain and was later sent to La Table de Joël Robuchon Paris, promoted to Chef de Cuisine in 2006. Since 2014 he has overseen Hong Kong’s L’Atelier. In his rare spare time, he loves to explore the city’s culinary scene with his family. “Hong Kong is such an amazing place with all kinds of food,” he says. “Whether it is a bowl of wonton noodles or fine Cantonese cuisine, there is something for everyone. I do go out and explore a lot because I want to see how the locals eat and learn about their tastes and palates. These experiences of exploration give me many inspirations.” On the menu, an example of an Asian-inspired French dish is Soft boiled egg on golden pearl rice with black truffle and parmesan shavings.