Maison Pourcel 雅克红房子 La Table 高级美食餐厅7月新闻

发表于：2011/7/18 18:36:58 | 最后修改于：2011/7/18 18:36:58

来自:雅克红房子 楼主

July 2011

Menu of the Month:

A Lavender Delight

Symbol of French Provence, member of the mint family, its flowers yield abundant nectar from which bees make a high-quality honey. Lavender flowers can be candied, used for baking cakes, pairs perfectly with chocolate, or blended with black, green tea.

Lavender lends a floral and slightly sweet flavor to most dishes. In July, and in homage to their originated region Chefs Jacques & Laurent Pourcel propose you one of their most creative menu that celebrates together Summertime, Southern French gastronomy and Epicureanism.

1 Glass of Champagne

An extensive 8 course menu

1,198RMB Per Person

Click on the menu to enlarge

与熏衣草的美妙邂逅

属于薄荷科的熏衣草是法国普罗旺斯的象征，它的花蕊饱满，宜产高质量的蜂蜜，同时花伴可用于糖渍，烘烤，巧克力，或与红茶，绿茶混合使用。

薰衣草的花香和微甜能够浑然天成的融入料理中。这个七月，作为对作为厨艺生涯起源地普罗旺斯的纪念，米其林厨师Pourcel兄弟打造了一份最有创意的菜单，庆祝夏季的到来，美丽的法国南部和美食主义。

1杯免费高级香槟

8道菜的法师饕餮大餐

每位仅售1198元

On July 9 (Sat): Special Pastry Class with Best Craftsmen of France since 1989, Bruno Pastorelli

On July 9 (Saturday), Maison Pourcel proposes you a very special Cooking Class session dedicated to the science of Pastry and leaded by World Champion Pastry Chef Bruno Pastorelli.

A good enough reason for chatting with him about his inspiration, and culinary vision:

Talking with Bruno Pastorelli...

"Born into a family restaurant, I followed the same

path through an apprenticeship as a cook in the family business. In Champagne, my parents were restaurateurs and caterers, so it required good knowledge in cooking and baking.

I have always been fascinated by cooking and baking since childhood. At a young age, I accompanied my father to the markets and organized large outdoor dining

events with him.

During the school holidays, my father put me under the care of one of his baker friends to teach me the basics of baking. He always said to me, "A good cook needs to know how to bake.”

The training was tough, as he was very demanding.

I also gained knowledge from working in other restaurants and pastry shops, while I was "flirting" with pastry competitions. Then in October 1989, I achieved

the title of "Meilleur Ouvrier de France" in baking sweets.

The competition was tough, both morally and physically. All of my friends whom were finalists in this competition shared the same feeling, but we came out strengthened from this experience.

Following the win of this prestigious title, I have discovered the world of professional demonstrations not only in France, but also around the world. I have participated in television programs and juried major competitions in addition to becoming a trainer and business consultant.

Today, I work within the company DGF (sweets commodity specialist) with another Meilleur Ouvrier de France colleague and friend Jean Francois Langevin, along with three other chefs.

At DGF, I am in charge of the training at the International Culinary School. I also oversee the research and development of new products, creation of new recipes, demonstrations, and advice to professionals."

7月9日（周六）

1989年法国最佳工艺人获奖者Bruno Pastorelli 演绎糕点制作

雅克红房子向您推荐一节不可错过的厨艺工坊课程，由世界冠军糕点主厨Bruno Pastorelli向您阐述烘烤中的学问。

关于Bruno Pastorelli的访谈

“出身于一个家庭餐馆，我很快就走上了家族生意的学徒之路。在老家，父母经营着餐馆及膳食供应，因此我需要掌握好的烹调和烘烤知识。我自己从小就对烹饪和烘烤很着迷。我陪同父亲去市场，在大型户外活动里帮手。

在学校假期里，父亲让他的一个面包师教我烘烤的基础知识。他总是对我说，“一个好的厨师需要知道如何烘烤。”训练是艰苦的，因为他的要求非常苛刻。

在其他餐馆和点心店工作获得的知识也让我受益匪浅。1989年10月，我赢得了在甜点制作领域的法国国家工艺人称号。参加决赛的选手大部分是多年的朋友，大家在赛后有同样的感觉，这是一场在精神和体力上都很艰苦的比赛，但也加强了我们在这方面的经验。

在获得这个荣誉后，我不仅在法国，也开始在世界各地进行专业的演示-作为培训师和企业顾问之外，也会参加电视节目和重大比赛的评比。

现在，我和老朋友，另一位法国国家手工艺人Jean Francois Langevin，与其他三位厨师一起为DGF公司的糖果商品专科工作。在DGF，我负责国际烹饪学校的训练，并负责新产品开发，新配方研究，示范，研究和专业人士咨询。 ”

New Summer Dishes

Discover La Table's latest dishes, to celebrate Summer and a tradition of Southern France cuisine.

The carpaccio of duck liver and fresh cepe mushroom, crayfish stewed, meat juice in a walnut oil.

新鲜鸭肝和牛肝菌薄片配烩小龙虾佐核桃油肉汁

RMB 248

Duo of a French langoustine, as tartar and light lemon, roasted tail, caviar grains, tomato water with lavender

生拌海鳌虾和烤虾尾配鱼子酱佐薰衣草番茄露

RMB 398

On a smooth lettuce soup with buttered hazelnut, the cod fish filet cooked in a low temperature, sautéed cep mushroom, the head of cauliflowers.

慢烤鳕鱼菲力和榛子黄油生菜汤配炒牛肝菌和花菜头

RMB 268

Maison Pourcel BLOG

Follow our actuality online. Every tips, inside stories, promotions, events reviews, photo galleries, recipes...

Maison Pourcel BLOG is Shanghai first restaurant blog dedicated to the insatiable Foodist.

Our Sunday Brunch

Dreaming about chilling under the sun on Sunday, to lazily enjoy a slow, stress-free and healthy brunch? Seek no more! Maison Pourcel has it all, and even more:

Maison Pourcel brunch is now followed by Bloody Sundays, an afternoon of cocktail degustation. Chose your ingredients, tastes, garnish and mixers and let our house DJ bring the vibe while lounging by our terrace.

Brunch and Bloody Sunday details are available here

还在为找不到可以慵懒放松享受阳光享用健康早午餐场所发愁么？那就来雅克红房子吧！这里有您想要的一切，甚至更多：

雅克红房子早午餐后，更有可在悠闲午后品尝鸡尾酒的阳光星期天活动。您可选择食材，口味，配菜和调酒师，我们的DJ也会为您营造阳台放松的良好氛围。

早午餐和阳光星期天的细节在此