High Life

品 78 #14 2017 年 11 月 此番主厨推荐的特色菜肴包括“自制松露意大利面”，面 身由厨房每日新鲜特制并有带子或龙虾搭配供宾客选择；“烩 牛小排”，搭配薯蓉、蘑菇及砵酒汁，需整整提前两日准备原 料；而“烤鸡胸肉”则选用法国鸡肉，以先慢煮再后烤的方式 令肉质尤为细嫩，配上秘制蘑菇酱汁，味道层次丰富。 新式菜单同时扩大了“分享菜式”的种类，增加了“焰烧 海鲜”及“烤肉拼盘”。 “焰烧海鲜”是宝雅座招牌“厨师海鲜盘”的升级版，包 括一只波士顿龙虾、三只阿拉斯加蟹脚、四只海虾、六只青口 及四只带子。这道菜专为不喜冷食海鲜的人所创作，以简单香 草、牛油及蒜蓉作调味，并于现场淋上火焰法国 Croizet 干邑 酒，用酒香带出鲜味，是视觉、嗅觉及味觉的三重体验。 “烤肉拼盘”可尽享丰盛的烤美国牛肉眼扒、法国羊架、 鸡胸肉、烟火腿及美国香蒜鸡肉肠等多款肉食，应有尽有。 如此美馔自然要以甜点来结束味蕾高潮，不妨尝试“橙酒 火焰班戟”。这道法式经典甜品使用了香橙力娇酒打底，配以 焦糖、黄油和橙汁，实在令人着迷。 2017年7月，宝雅座连续第三年因其综合酒单和精选菜单 的完美搭配而荣获国际酒评权威杂志《Wine Spectator》的 高度肯定。其酒窖内拥有超过2,300个酒标，来自法国、葡萄 牙、加利福尼亚等地的超过18,000瓶经典名酿。 The menu also includes a range of “A partager” (to share) platters, including Seafood Flambé and Assorted grill. Seafood Flambé is similar to the restaurant’s Seafood Platter and includes Boston lobster, Alaskan crab legs, prawns, mussels and scallops. It is designed for those who prefer their seafood cooked. Flamed with Croizet cognac at the table, guests can enjoy its enticing fragrance and distinct flavor at the same time. The Assorted grill includes rib eye and garlic chicken sausage from the US alongside lamb rack from France. End the feast with another classically French dessert, Crêpes Suzette, with its sauce made of Grand Marnier, caramelized sugar, butter and orange juice, for that added touch of indulgence. Aux Beaux Arts has been recognized for the third consecutive year in 2017 by the internationally acclaimed magazine Wine Spectator for its comprehensive wine list and sophisticated menu pairing. The wine cellar at Aux Beaux Arts houses over 2,300 labels comprising 18,000 bottles of fine and rare wines from France, Portugal, California and around the globe.