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品酒課(8)結業餐會-世紀之餐DINNER MENU

結業餐會的menu終於在前一天出爐了,
這是亞都巴黎廳的主廚為我們的酒單而搭配的菜單,
Coral安排的,也會請嚴長壽先生為我們看過
特別的是這次有鹿肉(愛妮從來沒吃過,但想到可愛的梅花鹿,不知到時會不會不忍將它吃下肚...)
另外關於榨鴨,由於食材取得需於8~10天前預訂,所以與我們無緣了

這一餐
合計餐錢及酒錢要價約NT$9000
以我現在的經濟能力來說,是我一個月1/4的薪水(應該會邊吃邊流下心痛的眼淚)
是愛妮長這麼大以來,自己花錢吃的最貴的一餐
對我來說
真的是…世紀之餐啊~~~~~

(只能安慰自己把它當成是27歲變成熟女的成年餐會...嗚~~)



官邸藝文沙龍 品酒課結業餐會

亞都麗緻 Paris 1930

October 17 ( Tuesday) , 2006

 

11 Persons

 

 

Dom Perignon, 1990

 

Canapes

 

 

開胃小點

 

Amuse Bouche

 

 

Krug, 1990

 

 

酪梨明蝦佐魚子醬

 

King Prawn “ Cocktail “and Caviar

 

Curried Pear, Avocado, Anchovy Sesame Crepe, Tomato Mousse

 

 

Montrachet, 1995 / Domaine Puligny Montrachet

 

 

嫩煎干貝附奶油香草龍蝦湯

 

<h2 style="MARGIN: 0cm -6pt 0pt; LAYOUT-GRID-MODE: char; LINE-HEIGHT: 12pt; TEXT-ALIGN: center; mso-para-margin-top: 0cm; mso-para-margin-right: -.5gd; mso-para-margin-bottom: .0001pt; mso-para-margin-left: -.5gd; mso-line-height-rule: exactly" align="center">Scallop

 

</h2>

Lobster Ravioli, Minted Sweet Pea Coulis

 

Lemon Balm Vanilla Bean Cream

 

 

<h1 style="MARGIN: 0cm -6pt 0pt; LAYOUT-GRID-MODE: char; LINE-HEIGHT: 12pt; TEXT-ALIGN: center; mso-para-margin-top: 0cm; mso-para-margin-right: -.5gd; mso-para-margin-bottom: .0001pt; mso-para-margin-left: -.5gd; mso-line-height-rule: exactly" align="center">Musigny, 1995 / Domaine Vogue

 

</h1>

 

松露鴨肝、乳鴿附香料白蘆筍

 

<h2 style="MARGIN: 0cm -6pt 0pt; LAYOUT-GRID-MODE: char; LINE-HEIGHT: 12pt; TEXT-ALIGN: center; mso-para-margin-top: 0cm; mso-para-margin-right: -.5gd; mso-para-margin-bottom: .0001pt; mso-para-margin-left: -.5gd; mso-line-height-rule: exactly" align="center">Pigeon, Foie Gras and Truffles

 

</h2>

Dried<place w:st=">Orange</place>Salt, Herb Salad

 

Black Truffle Tapinade White Asparagus

 

 

<h1 style="MARGIN: 0cm -6pt 0pt; LAYOUT-GRID-MODE: char; LINE-HEIGHT: 12pt; TEXT-ALIGN: center; mso-para-margin-top: 0cm; mso-para-margin-right: -.5gd; mso-para-margin-bottom: .0001pt; mso-para-margin-left: -.5gd; mso-line-height-rule: exactly" align="center">Latour, 1993

 

</h1>

 

辛香鹿菲力附黃菇時蔬

 

<h2 style="MARGIN: 0cm -6pt 0pt; LAYOUT-GRID-MODE: char; LINE-HEIGHT: 12pt; TEXT-ALIGN: center; mso-para-margin-top: 0cm; mso-para-margin-right: -.5gd; mso-para-margin-bottom: .0001pt; mso-para-margin-left: -.5gd; mso-line-height-rule: exactly" align="center">Venison Loin

 

</h2>

Rubbed with Allspice and<place w:st=">Cocoa</place>Honey

 

Chanterelle Mushrooms, Creamed Celery Root and Young Vegetable “ Cocotte “

 

 

乳酪盤

 

French Cheese

 

 

<h1 style="MARGIN: 0cm -6pt 0pt; LAYOUT-GRID-MODE: char; LINE-HEIGHT: 12pt; TEXT-ALIGN: center; mso-para-margin-top: 0cm; mso-para-margin-right: -.5gd; mso-para-margin-bottom: .0001pt; mso-para-margin-left: -.5gd; mso-line-height-rule: exactly" align="center">Coutet, 1990 / Sauternes

 

</h1>

 

季節甜點盤

 

Sweet Plate

 

 

精緻小點

 

Petit Fours

 

 

咖啡或茶

 

Coffee or Tea

 

 

 

NT$3000 +10% service charge for per person

WINE

1. Dom Perignon 1990*1 *約6,500
2. Krug 1990*1*約8,600
3. Montrachet 1995/ Domaine Puligny Montrachet *1*約18,000
4. Musigny 1995/ Domaine Vogue*1*約14,000
5. Latour 1993*1*約8,500
6. Coutet /Sauternes 1990*1*約3,500
 
Total約59,100

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