[{"@context":"https://schema.org","@type":"Article","headline":"隱世藍帶大廚極致追求","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129895498.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129895855.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129896354.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129896642.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129896839.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129897123.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129897369.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129897623.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129897851.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129898127.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129898390.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129898628.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129898875.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129899173.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129899438.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129899612.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129899949.jpeg"],"datePublished":"2024-10-28 23:40:54+08:00","url":"/community/detailpost/f8f84afe-b585-4310-91c4-3e730fb4b7b3/西式美食/finger-cons/739402","author":{"@type":"Person","name":"finger cons","url":"https://www.ulifestyle.com.hk/community/user_profile/739402/finger-cons"},"text":"由法國藍帶大廚主理嘅｢紅館｣,知道剛在中環重開,就即刻要嚟試吓｡門面已經感覺到歐洲風格,有戶外露天位置,店面唔算大,深木色裝修,外國小餐館氣氛,半開放式廚房見到大廚團隊認真忙於準備佳餚,有點令我想起最近熱播嘅｢黑白大廚｣,昏黃燈光加上玻璃枱燈,浪漫氣氛,適合情侶約會同重要節日慶祝｡\n\n一坐低先奉上意大利Focaccia麵包配橄欖油同黑醋｡晚市二人套餐有六度菜式,係法式fusion菜,當中注入咗唔同國家嘅色彩,而家做緊promotion,性價比高｡\n\n❥ 六道菜晚市二人套餐 $699\n𝐹𝑖𝑟𝑠𝑡 𝐶𝑜𝑢𝑟𝑠𝑒\n⊛ 巴馬火腿蜜瓜沙律 \n𝑷𝒂𝒓𝒎𝒂 𝑺𝒂𝒍𝒂𝒅\n意大利Parma Ham肉質柔軟,咸而帶甘甜,濃郁風味配哈蜜瓜一齊食好match,有車厘茄同芝麻菜做沙律｡\n\n⊛ 燒美國安格斯牛肉泰式青木瓜沙律 +$28\n𝑹𝒐𝒂𝒔𝒕𝒆𝒅 𝑼𝑺 𝑨𝒏𝒈𝒖𝒔 𝑩𝒆𝒆𝒇 𝒘𝒊𝒕𝒉 𝑷𝒊𝒄𝒌𝒍𝒆𝒅 𝑷𝒂𝒑𝒂𝒚𝒂 𝒂𝒏𝒅𝑪𝒖𝒄𝒖𝒎𝒃𝒆𝒓 𝑺𝒂𝒍𝒂𝒅\n切絲安格斯牛肉口感軟腍,青木瓜沙律酸酸的,加上烤花生,食到陣陣孜然香料味,撈勻泰式醬汁,酸酸甜甜清新開胃｡\n.\n𝑆𝑒𝑐𝑜𝑛𝑑 𝐶𝑜𝑢𝑟𝑠𝑒\n⊛ 蘑菇濃湯\n𝑴𝒖𝒔𝒉𝒓𝒐𝒐𝒎 𝑺𝒐𝒖𝒑\n一上枱已經聞到陣陣蘑菇熱香氣升上嚟,餐盤仲保持住熱度,入口蘑菇味好濃好濃,飲到綿滑濃稠嘅質感,每一啖都係真材實料,撒上芝士碎提升味道層次｡\n.\n𝑇ℎ𝑖𝑟𝑑 𝐶𝑜𝑢𝑟𝑠𝑒\n⊛低溫慢煮雞胸冬陰功醬扁意麵 \n𝑺𝒐𝒖𝒔 𝑽𝒊𝒅𝒆 𝑪𝒉𝒊𝒄𝒌𝒆𝒏 𝑩𝒓𝒆𝒂𝒔𝒕 𝑳𝒊𝒏𝒈𝒖𝒊𝒏𝒆 𝒘𝒊𝒕𝒉 𝑻𝒐𝒎 𝒀𝒂𝒎 𝑺𝒂𝒖𝒄𝒆\n好鍾意慢煮雞胸肉,唔會好柴,加入咗菠菜同車厘茄,扁意粉煮得剛好,係較硬身嘅口感,自家製冬陰功醬汁,無添加味精,味道溫和又平衡,每條意粉都被醬汁包裹,creamy帶點起沙嘅口感｡\n.\n𝐹𝑜𝑢𝑟𝑡ℎ 𝐶𝑜𝑢𝑟𝑠𝑒\n⊛ 紅館姜母鴨 \n𝑹𝒂𝑹𝒆 𝑮𝒊𝒏𝒈𝒆𝒓 𝑫𝒖𝒄𝒌 𝑳𝒆𝒈\n擺盤好靚,一食落去鴨皮有烤鴨嘅煙熏味,跟住食到鴨腿肉有台灣薑母鴨嗰種藥材嘅風味,肉質嫩有肉汁,醃得入味,配搭自家製嘅香橙黃杏醬,酸酸甜甜,提升咗味道層次｡我特別請教大廚嘅秘訣,原來鴨腿需要醃製四十八小時,然後以低溫慢煮六小時,再上麥芽糖醋水風乾一日,最後烤焗,展現咗大廚對菜式嘅極致追求｡\n\n⊛ 摩洛哥燴羊肉 +$48\n𝑴𝒐𝒓𝒐𝒄𝒄𝒂𝒏 𝑺𝒑𝒊𝒄𝒆𝒔 𝑳𝒂𝒎𝒃 𝑺𝒕𝒆𝒘 𝒘𝒊𝒕𝒉 𝑴𝒊𝒓𝒆𝒑𝒐𝒊𝒛, 𝑷𝒐𝒕𝒂𝒕𝒐 \n羊肉炆得好腍,一啲都唔羶,醬汁係用咗摩洛哥香料加入蔬菜同羊肉一齊熬煮,味道濃郁豐富,充滿風味,間中食到陣陣香甜滋味,原來係加入咗紅石榴｡\n.\n𝐹𝑖𝑓𝑡ℎ 𝐶𝑜𝑢𝑟𝑠𝑒 \n⊛ 芒果拿破崙 \n𝑴𝒂𝒏𝒈𝒐 𝑴𝒊𝒍𝒍𝒆 𝑭𝒆𝒖𝒊𝒍𝒍𝒆\n甜品都係餐廳自家製,千層酥皮脆脆口感,夾著吉士醬配新鮮芒果酸酸地,口味層次豐富,絕對係得意之作｡\n\n⊛ 鮮果芝士撻 \n𝑭𝒓𝒆𝒔𝒉 𝑭𝒓𝒖𝒊𝒕 𝑪𝒉𝒆𝒆𝒔𝒆 𝑻𝒂𝒓𝒕\n迷你撻賣相精緻,撻皮酥脆,注入香濃軟滑cream cheese,面放有香甜提子,一口一啖｡\n.\n𝑆𝑖𝑥𝑡ℎ 𝐶𝑜𝑢𝑟𝑠𝑒\n⊛ 凍檸檬茶\n⊛ 凍咖啡\n\n#紅館RaRe Restaurant \n地址:中環干諾道中50號地下B號舖\n\n#藍帶 #姜母鴨 #拿破崙#法國菜\n#中環美食 #香港美食#香港美食推介\n#hkfoodies #foodieshk #hkigfood"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"隱世藍帶大廚極致追求","image":["https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129895498.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129895855.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129896354.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129896642.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129896839.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129897123.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129897369.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129897623.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129897851.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129898127.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129898390.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129898628.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129898875.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129899173.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129899438.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129899612.jpeg","https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129899949.jpeg"],"datePublished":"2024-10-28 23:40:54+08:00","url":"/community/detailpost/f8f84afe-b585-4310-91c4-3e730fb4b7b3/西式美食/finger-cons/739402","author":{"@type":"Person","name":"finger cons","url":"https://www.ulifestyle.com.hk/community/user_profile/739402/finger-cons"},"text":"由法國藍帶大廚主理嘅｢紅館｣,知道剛在中環重開,就即刻要嚟試吓｡門面已經感覺到歐洲風格,有戶外露天位置,店面唔算大,深木色裝修,外國小餐館氣氛,半開放式廚房見到大廚團隊認真忙於準備佳餚,有點令我想起最近熱播嘅｢黑白大廚｣,昏黃燈光加上玻璃枱燈,浪漫氣氛,適合情侶約會同重要節日慶祝｡\n\n一坐低先奉上意大利Focaccia麵包配橄欖油同黑醋｡晚市二人套餐有六度菜式,係法式fusion菜,當中注入咗唔同國家嘅色彩,而家做緊promotion,性價比高｡\n\n❥ 六道菜晚市二人套餐 $699\n𝐹𝑖𝑟𝑠𝑡 𝐶𝑜𝑢𝑟𝑠𝑒\n⊛ 巴馬火腿蜜瓜沙律 \n𝑷𝒂𝒓𝒎𝒂 𝑺𝒂𝒍𝒂𝒅\n意大利Parma Ham肉質柔軟,咸而帶甘甜,濃郁風味配哈蜜瓜一齊食好match,有車厘茄同芝麻菜做沙律｡\n\n⊛ 燒美國安格斯牛肉泰式青木瓜沙律 +$28\n𝑹𝒐𝒂𝒔𝒕𝒆𝒅 𝑼𝑺 𝑨𝒏𝒈𝒖𝒔 𝑩𝒆𝒆𝒇 𝒘𝒊𝒕𝒉 𝑷𝒊𝒄𝒌𝒍𝒆𝒅 𝑷𝒂𝒑𝒂𝒚𝒂 𝒂𝒏𝒅𝑪𝒖𝒄𝒖𝒎𝒃𝒆𝒓 𝑺𝒂𝒍𝒂𝒅\n切絲安格斯牛肉口感軟腍,青木瓜沙律酸酸的,加上烤花生,食到陣陣孜然香料味,撈勻泰式醬汁,酸酸甜甜清新開胃｡\n.\n𝑆𝑒𝑐𝑜𝑛𝑑 𝐶𝑜𝑢𝑟𝑠𝑒\n⊛ 蘑菇濃湯\n𝑴𝒖𝒔𝒉𝒓𝒐𝒐𝒎 𝑺𝒐𝒖𝒑\n一上枱已經聞到陣陣蘑菇熱香氣升上嚟,餐盤仲保持住熱度,入口蘑菇味好濃好濃,飲到綿滑濃稠嘅質感,每一啖都係真材實料,撒上芝士碎提升味道層次｡\n.\n𝑇ℎ𝑖𝑟𝑑 𝐶𝑜𝑢𝑟𝑠𝑒\n⊛低溫慢煮雞胸冬陰功醬扁意麵 \n𝑺𝒐𝒖𝒔 𝑽𝒊𝒅𝒆 𝑪𝒉𝒊𝒄𝒌𝒆𝒏 𝑩𝒓𝒆𝒂𝒔𝒕 𝑳𝒊𝒏𝒈𝒖𝒊𝒏𝒆 𝒘𝒊𝒕𝒉 𝑻𝒐𝒎 𝒀𝒂𝒎 𝑺𝒂𝒖𝒄𝒆\n好鍾意慢煮雞胸肉,唔會好柴,加入咗菠菜同車厘茄,扁意粉煮得剛好,係較硬身嘅口感,自家製冬陰功醬汁,無添加味精,味道溫和又平衡,每條意粉都被醬汁包裹,creamy帶點起沙嘅口感｡\n.\n𝐹𝑜𝑢𝑟𝑡ℎ 𝐶𝑜𝑢𝑟𝑠𝑒\n⊛ 紅館姜母鴨 \n𝑹𝒂𝑹𝒆 𝑮𝒊𝒏𝒈𝒆𝒓 𝑫𝒖𝒄𝒌 𝑳𝒆𝒈\n擺盤好靚,一食落去鴨皮有烤鴨嘅煙熏味,跟住食到鴨腿肉有台灣薑母鴨嗰種藥材嘅風味,肉質嫩有肉汁,醃得入味,配搭自家製嘅香橙黃杏醬,酸酸甜甜,提升咗味道層次｡我特別請教大廚嘅秘訣,原來鴨腿需要醃製四十八小時,然後以低溫慢煮六小時,再上麥芽糖醋水風乾一日,最後烤焗,展現咗大廚對菜式嘅極致追求｡\n\n⊛ 摩洛哥燴羊肉 +$48\n𝑴𝒐𝒓𝒐𝒄𝒄𝒂𝒏 𝑺𝒑𝒊𝒄𝒆𝒔 𝑳𝒂𝒎𝒃 𝑺𝒕𝒆𝒘 𝒘𝒊𝒕𝒉 𝑴𝒊𝒓𝒆𝒑𝒐𝒊𝒛, 𝑷𝒐𝒕𝒂𝒕𝒐 \n羊肉炆得好腍,一啲都唔羶,醬汁係用咗摩洛哥香料加入蔬菜同羊肉一齊熬煮,味道濃郁豐富,充滿風味,間中食到陣陣香甜滋味,原來係加入咗紅石榴｡\n.\n𝐹𝑖𝑓𝑡ℎ 𝐶𝑜𝑢𝑟𝑠𝑒 \n⊛ 芒果拿破崙 \n𝑴𝒂𝒏𝒈𝒐 𝑴𝒊𝒍𝒍𝒆 𝑭𝒆𝒖𝒊𝒍𝒍𝒆\n甜品都係餐廳自家製,千層酥皮脆脆口感,夾著吉士醬配新鮮芒果酸酸地,口味層次豐富,絕對係得意之作｡\n\n⊛ 鮮果芝士撻 \n𝑭𝒓𝒆𝒔𝒉 𝑭𝒓𝒖𝒊𝒕 𝑪𝒉𝒆𝒆𝒔𝒆 𝑻𝒂𝒓𝒕\n迷你撻賣相精緻,撻皮酥脆,注入香濃軟滑cream cheese,面放有香甜提子,一口一啖｡\n.\n𝑆𝑖𝑥𝑡ℎ 𝐶𝑜𝑢𝑟𝑠𝑒\n⊛ 凍檸檬茶\n⊛ 凍咖啡\n\n#紅館RaRe Restaurant \n地址:中環干諾道中50號地下B號舖\n\n#藍帶 #姜母鴨 #拿破崙#法國菜\n#中環美食 #香港美食#香港美食推介\n#hkfoodies #foodieshk #hkigfood"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://cloudapp01.ulifestyle.com.hk/post/600-4-5-CR-1-RB-1/post_1730129895498.jpeg","creator":{"@type":"Person","name":"finger cons"}}]