![](https://9.share.photo.xuite.net/riwhuang/198112d/6710125/1239785920_l.jpg)
據說是目前台北最難訂的餐廳之一
原本興奮訂到位後被造訪過的友人警告踩雷經驗😳
整場下來遭遇過好幾道鹹甜衝突大膽挑戰味蕾能接受的刺激度的菜式
招牌的松露鴨肝車輪餅果真名不虛傳👍
Wine Pairing 表現比起一般本地餐廳大方許多
這也是難得遇上主菜表現比前菜還出色的套餐
一次料理體驗的大冒險
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低調門面,來過隔壁馬旦馬須多回從沒注意到過
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Chef’s counter
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Nouvelle cuisine 常見的內裝
![1C3EDA2F-0F95-42A7-BFA1-AB2955216025.jpeg](https://9.share.photo.xuite.net/riwhuang/19811bf/6710125/1239786322_t.jpg?_rt=1615548419)
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搭配前菜的Alsace 氣泡酒,和一般Alsace酒一樣有偏甜的毛病
![931F92EA-ACC1-4733-9BF1-62AFD308F445.jpeg](https://9.share.photo.xuite.net/riwhuang/1981114/6710125/1239786407_t.jpg)
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包了牛舌的水煎包,上面灑了一層白巧克力,很大膽的嘗試,如果沒有搭酒和白巧我可能無法完食
![B83D4311-8DE9-4B56-8715-A23FA144FFC3.jpeg](https://9.share.photo.xuite.net/riwhuang/19811f5/6710125/1239785096_t.jpg)
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這道也算是鎮店之寶之一的炸蚵仔麵線,搭配的辣味maynaise 有點干擾,原味相當出色
![1240FA9A-7389-4E73-B0F4-1BB868552828.jpeg](https://9.share.photo.xuite.net/riwhuang/1981159/6710125/1239786220_t.jpg)
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以牡蠣殼當餐具
![F034879B-66A1-46BD-A841-577607EB0825.jpeg](https://9.share.photo.xuite.net/riwhuang/19811c2/6710125/1239786325_t.jpg)
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鳳梨苦瓜和burata cheese,我的自然又是無cheese版本
![C6C0D683-0C71-41EE-9A73-48ADA2B194C3.jpeg](https://9.share.photo.xuite.net/riwhuang/19811f8/6710125/1239786123_t.jpg)
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用完去膩的鳳梨苦瓜後再注入清雞湯consommé,不太懂這一道的概念但雞湯不錯喝
![9EC1C41F-8021-484E-9125-5A210FBF2A44.jpeg](https://9.share.photo.xuite.net/riwhuang/198115f/6710125/1239786226_t.jpg?_rt=1615548491)
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第二杯上了Burgundy 的chardonnay真是大方
![129371AA-FD71-4A59-9EF0-76C55DB478DC.jpeg](https://9.share.photo.xuite.net/riwhuang/19811fd/6710125/1239786128_t.jpg)
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鮑魚和土雞蒸蛋,上面貼上一層脆焦糖,又是一道鹹甜激盪
![C547230A-C422-4295-9955-FE526DD5EE5A.jpeg](https://9.share.photo.xuite.net/riwhuang/1981141/6710125/1239785940_t.jpg?_rt=1615548538)
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服務人員要我們把焦糖敲碎混入後再現場滴入人蔘酒
![F6AD28C4-B7ED-4842-8960-E2BB246EFD6F.jpeg](https://9.share.photo.xuite.net/riwhuang/1981144/6710125/1239786711_t.jpg)
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濃郁的人蔘味真的提了不少鮑魚的鮮味,chardonnay 的搭配無話可說👍
![AF1ECC56-DD72-40EF-B033-750364AA1FDA.jpeg](https://9.share.photo.xuite.net/riwhuang/198119b/6710125/1239786798_t.jpg)
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黑豬五花、泡菜蘿蔔
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加入略酸的醬汁除了解了不少炸豬五花可能出現的膩也不干擾泡菜
![A3E12470-63A3-46A9-80CE-EDE8EDE31192.jpeg](https://9.share.photo.xuite.net/riwhuang/19811c8/6710125/1239786331_t.jpg?_rt=1615548592)
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搭配主菜的Rioja
![810F0505-665E-41B8-86C2-4B9A7480886A.jpeg](https://9.share.photo.xuite.net/riwhuang/1981149/6710125/1239786716_t.jpg)
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鎮店之寶車輪餅上桌
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鴨肝松露的絕配用我愛的雞蛋糕外皮包覆,最華麗的車輪餅👍
![312167A9-D5B5-472C-BEC0-368911709FB5.jpeg](https://9.share.photo.xuite.net/riwhuang/19811cc/6710125/1239786335_t.jpg)
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七分熟的慢燻伊比利豬,吃下第一口和友人不約而同對隱隱散發出的焦香味驚艷😋 韭菜和豬肉的搭配更是從不出錯,難得在這類套餐的主菜部份遇上火花😍
![DC076BE0-D1D0-4617-B706-68FF73E9ABFF.jpeg](https://9.share.photo.xuite.net/riwhuang/19811cf/6710125/1239786338_t.jpg?_rt=1615548681)
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令人覺得不忍結束的美味
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Sommelièr讓我在liqueur和搭配櫻花蝦的清酒中選一杯,從不喝甜點酒的我當然go for 清酒,何況清酒還是來自新瀉的山田錦
![ABFEBFE5-50BC-4E9D-AEAC-1FC246D08258.jpeg](https://9.share.photo.xuite.net/riwhuang/1981167/6710125/1239787002_t.jpg?_rt=1615548715)
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是日菜單
![AE1D74D7-44B5-4BB8-BE65-340EA7785B68.jpeg](https://9.share.photo.xuite.net/riwhuang/1981125/6710125/1239786424_t.jpg)
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櫻花蝦、干貝,瑯嶠米?
![CAD85B3A-1DEF-4C46-8710-569556597272.jpeg](https://9.share.photo.xuite.net/riwhuang/198116c/6710125/1239786239_t.jpg)
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這一道不知道是不是主廚怕客人吃不飽?味道相當濃郁的炒飯
![CC53F2B0-741E-4838-B3D4-DB3A9FC20D3A.jpeg](https://9.share.photo.xuite.net/riwhuang/1981108/6710125/1239786139_t.jpg)
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洋蔥、柑橘、香料在主食後上桌,sorbet有清味蕾的作用
![766F1780-3422-4227-8590-5A75B59376C9.jpeg](https://9.share.photo.xuite.net/riwhuang/198110a/6710125/1239786141_t.jpg)
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魚子醬、芋頭、椰奶—出色不搶戲的魚子醬和芋泥顛覆甜點的期待卻令不愛甜點的我相當驚喜😍
![69CF4C8D-3B14-4963-8AD1-CEDE1CE5BFEC.jpeg](https://9.share.photo.xuite.net/riwhuang/198110b/6710125/1239786142_t.jpg)
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Americano
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規模不大的地方卻有不小的火花