吃東西的品味嘛？其實我沒有。我最喜歡和一定要吃的是飯，就是飯。不過，如果只跟從自己所喜歡的做選擇，這個選擇會變成唯一選擇，最終，也算是變成一種固步自封吧？如我這種在吃東西品味上如此死板固執的人，最好就是有位懂品味懂吃飯的人物在旁指點。#跟于逸堯食好野 系列再獻新猷，這次我們來到 #ecriture
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Caviar and Uni Tart
Royal Caviar Club hybrid is a blend of the pickled roe of Sturgeon from mature 8 year old sturgeon
Scallop
Hokkaido scallop and black truffle beignet with celeriac purée
Akamutsu
One of the very fine white meat fish from Yamaguchi
Akamutzu 赤睦鯛(鯛魚的一種)
將赤睦鯛魚扒放進置有凍石頭及海藻、馬鞭草的鍋子裡，再注入熱的清酒，再蓋上鍋蓋，就可以讓蒸氣將魚肉蒸熟。完全不添加調味料的情況下，只靠放於鍋子裡的海藻及馬鞭草，魚肉盡顯鮮味。再配以用了魚的其他部分熬煮出來的魚汁，只加入幾滴檸檬汁，濃郁鮮甜。
Turbot
With duck foie gras
A species of flatfish in the family Scophthalmidae. It is a demersal fish native to marine or brackish waters of the North Atlantic
Poularde
A culinary term for a chicken that is at least 120 days old at the time of slaughter and fattened with a rich diet that delays egg production.
Dessert
> Citrus
Fruit that includes citron, lemon, lime, orange and grapefruit
Native to Asia, citrus tress are cultivated in warm countries
Ecriture是「手寫」及「故事」的意思，所以甜品亦配合餐廳的意念，以一本「翻開的書」的形態出現。柑桔雪葩及甘草雪糕，配上白朱古力puree 及柑桔果醬。不同的層次由不同厚度的朱古力餅切成，灑上裝飾用的金粉，即成。 @ Ecriture
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