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曾有一段時間橫掃米其林的分子料理
一直在台灣難成氣候
也許在特別鍾意氣味溫度的華人飲食文化中
擺盤的創意揮灑不會是食客們在意的一環
今年的台北米其林名單上竟然出現了一家來自分子料理創始國的一星餐廳
連主廚都是原汁原味
打破食材結構重組的未來性十足的料理方式
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門面不起眼卻細節處處的boutique hotel
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未來感的燈具帶領進入餐廳
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西班牙本店早是得星常勝軍
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開幕不到一年就摘星的餐廳
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熱情的伊比利半島風情
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投食評所好的用餐環境
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裝濕紙巾的容器有細石點綴
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來客先用濕紙巾清潔雙手以便取用食物
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焦糖臘腸捲—相當於法餐中的amuse bouche,把西班牙國菜的chorizo 解構成焦糖捲用手取用,滋味美妙
![34BD3920-2EE1-409B-B9E5-0054ED917E0E.jpeg](https://9.share.photo.xuite.net/riwhuang/198113d/6710125/1234001104_t.jpg)
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Molino 後院—醃製小黃瓜捲成筒狀代表後花園裡的樹木,蠔打成醬後和香草汁做成碎石散落其間形成花園模樣,盛夏中特別清新可人的一幕,唯一敗筆是小黃瓜醃製過酸。搶了蠔醬的丰采
![CD0A9F89-D885-4BA7-8C3D-00F4BBCFA06F.jpeg](https://9.share.photo.xuite.net/riwhuang/1981103/6710125/1234000278_t.jpg?_rt=1601573203)
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好吃的麵包 冷榨橄欖油
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海洋牧場—parmesan cheese做成巨石加上淡菜打成的水晶顆粒和香草點綴其中
![1EDE0AA8-0406-46DB-ABB7-C18B0A9721DB.jpeg](https://9.share.photo.xuite.net/riwhuang/198118f/6710125/1234000674_t.jpg)
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綠野—這盅綠意盎然上矗立著晚香玉的花苞,底下則是混合了煙燻沙丁魚口感像蒸蛋的蛋奶醬
![E3A703DC-0131-44E0-A587-2FBF73A0A684.jpeg](https://9.share.photo.xuite.net/riwhuang/19811d0/6710125/1234000739_t.jpg)
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麥田蝦—胭脂蝦上點了海膽醬,旁邊則是藜麥拌入味增和鮭鱒魚卵和黑蒜鹽點綴其間,這一道和式風味濃厚
![F88F3CD8-5701-4912-B47F-B0CCD7174E1A.jpeg](https://9.share.photo.xuite.net/riwhuang/198113f/6710125/1234001106_t.jpg)
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海竹—日本大蔥燉到無辛辣味,加上淡菜和蘑菇片後加入淡菜烏賊高湯增添鮮甜
![D01E234C-B178-41EB-A60F-3710960DC0E3.jpeg](https://9.share.photo.xuite.net/riwhuang/198113b/6710125/1234000078_t.jpg)
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豬腳—據說原本的菜單設計是小牛胸腺,因食材不及抵達而修正成我愛吃的豬腳,去骨後將膠質打成泥煎得略焦香,搭配金蓮花和醋漬洋蔥去膩
![796FDFDA-D1ED-4BBC-8956-EBBA5A4E610A.jpeg](https://9.share.photo.xuite.net/riwhuang/19811e2/6710125/1234001013_t.jpg)
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白身魚—將鱸魚煎到皮肉分離再用氮氣低溫解構,泡沫下的粉紅色醬汁是甜菜根打成,上面的泡沫則是龍眼木煙燻過後混合水打成
![1D02A6A9-CA41-4992-A9AB-506B36F45A56.jpeg](https://9.share.photo.xuite.net/riwhuang/1981140/6710125/1234001107_t.jpg)
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桂丁雞— 佐甜豆苗和半柚汁,整頓的主菜出現
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壽星專屬的巧克力小蛋糕
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甜點“留住春天”,薰衣草冰淇淋 榛果巧克力碎片
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菜單上沒出現的第二道甜點焦糖和奶水烤乾後搭配冰淇淋,有趣的是嚐起來竟有兒時牛奶糖的風味
![06EF57A9-1AEA-46B0-BDCD-F70289FC04A4.jpeg](https://9.share.photo.xuite.net/riwhuang/198113c/6710125/1234000079_t.jpg)
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搭配咖啡的甜點
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![4FFB8E1F-A6BA-436F-B2D2-2240075D83CD.jpeg](https://9.share.photo.xuite.net/riwhuang/19811e4/6710125/1234001015_t.jpg)
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