11/05/2026
▎ 以香氣為引 創意詮釋經典
作為揭開主餐序幕的熱前菜,北投麗禧溫泉酒店 #歐陸餐廳 主廚以撲鼻香氣,重現經創意拆解、重新詮釋的北投酒家菜魷魚螺肉蒜,獻上「 #季節鮮魚佐魷魚螺肉蒜 」。
主廚將這道經典酒家菜層層拆解,萃取豬大骨長時間熬煮後的醇厚精華,融合蝦米的海味鮮香、老菜脯的甘韻、螺肉與香菇的濃郁氣息,再以青蒜與蔥段慢火細熬,最後澄清濃縮成介於高湯與醬汁之間的絲滑湯汁,深邃飽滿的香氣,層層堆疊出溫潤而悠長的尾韻。
佐以外酥內嫩的季節鮮魚與炙燒花枝,炭火焦香與海味鮮香隨熱氣緩緩釋放,入口後鮮甜濃郁,香氣由鼻腔蔓延至味蕾,演繹出臺式酒家菜揉合法式技法的優雅新風貌,成就一道從嗅覺到味覺皆令人難忘創意熱前菜。
⦇ 北投麗禧溫泉酒店 𝐆𝐫𝐚𝐧𝐝 𝐕𝐢𝐞𝐰 𝐑𝐞𝐬𝐨𝐫𝐭 𝐁𝐞𝐢𝐭𝐨𝐮 ⦈
⊱菜單介紹 Menu Information:https://reurl.cc/891dMX
⊱電話 TEL:(02)-2898-8888
⊱官網 Website:https://www.gvrb.com.tw/
▎Guided by Aroma
As a hot appetizer to kick off the main course, the chef at C’est Bon at Grand View Resort Beitou has reimagined the classic Beitou restaurant dish , using its signature aroma to present “Seasonal Fresh Fish with Squid Stock.”
The chef deconstructs this classic dish layer by layer, combining pork bones with dried shrimp, aged, preserved radish, snail meat, and shiitake mushrooms. He then simmers the mixture slowly with green garlic and scallion segments, finally clarifying and reducing it into a silky broth that lies somewhere between a clear stock and a rich sauce. Served with seasonal fresh fish and seared squid, this dish reimagines Taiwanese banquet cuisine with French techniques, creating a warm appetizer that is unforgettable from the first whiff to the final bite.
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