High Life

HIGH LIFE #11 Aug 2017 65 餐牌由 Jo ë l Robuchon 以及主厨 Julien Tongourian 精 心设计。Julien 于1996年开始其烹饪生涯，曾于巴黎及世界 各地的顶级食府雕琢技艺，包括 Laurent 和 Le Meurice。 2004年， 他 成 为 巴 黎 L'Atelier de Jo ë l Robuchon 的 学 徒，接受导师的严格培训，积累了弥足珍贵的经验。 四年前他搬来香港，并加入 Jo ë l Robuchon 的米其林三 星食府 L'Atelier de Jo ë l Robuchon 担任主厨，得以与厨神 更加密切地合作。 Julien 解释说，“2015年来澳门以来，我们始终坚持从 世界各地严选顶级食材，并采用法国传统烹饪技法进行烹制。 我们了解当地人口味，相对于欧洲人而言，他们倾向于更为 清淡的口味。大多数亚洲人喜欢脂肪含量较高的肉类，质地柔 软，因此我们在提出新创想时，会做周全谨慎的考量。” Behind the stunning interior, a superb menu of French gastronomic cuisine is meticulously crafted by chef Joël Robuchon and Executive Chef Julien Tongourian, who began his culinary career in 1996 and has worked in top finedining restaurants in Paris and around theworld, including Restaurant Laurent and Le Meurice. In 2004, Julien became an apprentice at Paris’ L’Atelier de Joël Robuchon, where he underwent both rigorous and invaluable training from his mentor. It was only four years ago that he finally moved to Hong Kong and joined Joël Robuchon’s 3Michelin starred L’Atelier de Joël Robuchon as Chef de Cuisine, a role which required him to work even more closely with the master chef. “Ever since I came toMacau in 2015, our concept is to have the best ingredients available from around the world and use traditional French methods to prepare them,” Julien explains. “We are sensitive to the taste of locals, who tend to prefer dishes to be less intensely flavored than Europeans in general. Most Asians also like meat that has a higher fat content, with a softer texture, so we are very careful and take everything into consideration when coming up with new ideas.”