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The V Review

4.9 /594 Reviews
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5/5
【网友攻略年会】2017年1月7日上午,天空漂浮着蒙蒙细雨,盛装的我于9,30准时抵达锡城北仓门艺术中心里面的泽惟•低温慢煮,这家店一直听说逼格很高,屌丝大叔这是第一次来到这里,之所以在门口被保安阿公挡在外面了,是因为院子里面车位有限,幸好机灵的我在小学门口找到了唯一一个空车位,幸运如我哈,门口漂亮的门头吸引了我,好漂亮,好有艺术气息,逼格高吗。重头戏。正餐开篇啦。The。V此次聘请了上海的厨师团队为我们操刀,米其林三星呢,重视程度非常啊。价值达到了580RMB,精致万分,2017开年第一顿舌尖上的高档享受。主厨精选前菜。。。。。来自苏格兰的冰鲜三文鱼经过48小时的香草腌制后风干24小时,再用冷烟熏制后就是我们现在品尝到的成品。油脂的饱和度,湿度刚刚好,介于生鱼片和熟制烟熏之间。经典的法式鹅肝冻糕,经腌制和低温烹饪后定型处理,鹅肝浓香肥煜,佐以慢煮金桔以及特制的黄油面包,口感细腻,层次丰富。。。。加拿大扇贝仅需适当煎香表面,就能品尝到海的味道,肉质Q弹,甜椒蛋黄酱酸甜适中,更添肥美。椰香龙虾浓汤。。。。。。。用整只加拿大金牌龙虾精心熬制的高汤,调味过程不同于传统浓汤使用奶油,用了椰浆以及多种亚洲风味的香精,有香茗,斑斓叶,印度豆蔻等,有滋有味,完全不一样的感受。慢煮温泉蛋佐黑松露汁。。。。。。。低温慢煮3个小时,使蛋黄和蛋白处于最佳食用状态,犹如温暖的冰淇淋在口中融化,搭配经过10小时熬制的松露鸡汁,香炒杂色蘑菇和手切西班牙火腿使整道菜层次分明,新鲜黑松露是冬季喜马拉雅山脉独有的恩赐。慢烤澳大利亚M9和牛西冷牛排佐脍牛舌。。。。。。。名贵的澳洲M9和牛犹如大理石般细腻的花纹表明它有着不同寻常的质量,经过低温长达3个小时的慢烤,低温锁水功能显著,肉汁得到了很好的保留,油脂加热后融化渗透到肉里,颜色粉嫩,色泽均匀,牛舌更是经过长达24小时的低温慢煮,对土豆泥制作的技巧的充分了解和把握,加上选择高品质的乳制品,才能做出口感细腻奶香浓郁的土豆泥,洒上自制的淡味胡椒汁,回味无穷。新鲜草莓香草蛋糕。。。。。。。用勺子轻轻挖下一块带着草莓奶油的蛋糕,放入口中,根本不用嚼,含在口中一会儿就化掉了,唇齿间留下一丝淡淡的清香。细细回味,奶油浓浓的气息回旋在口中,甜味,香香的。

The V

Posted: Jun 9, 2017
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