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▲一絲不苟又嚴謹的星級主廚黃以倫,廚房指揮若定做事簡潔有力。(圖/費奇攝)▲Petit Pois A la francaise 干貝奶酪蜜糖豆。(圖/A TAIPEI 提供)▲黃以倫(圖右)的米其林星廚成功學,就是永不放棄任何與名師名廚成長學習的機會。(圖左/美食智庫費奇老師)(圖/費奇提供)▲Crêpes suzette 桂香甘薯火焰薄餅。(圖/A TAIPEI提供)▲Vichy 薰衣草帝王紅鮭。(圖/A TAIPEI 提供)
美食智庫 費奇/專訪、攝影;部分照片/ RESTAURANT A 提供
⽶其林⼀星餐廳「A」推出全新菜單《根莖花語》,延續 Chef Alain 在春季料理的「植物⼒」主題,每⼀道餐點都將完整利⽤同⼀株植物的根芽、莖葉、花朵等元素,將⾃然⽣命⼒的獨特風味帶入餐盤菜肴,實踐食材零浪費之餘,也突破創意邊界獲得全球「食」壇關注,成功入選由世界最佳50餐廳創⽴的餐飲指南「50 Best Discovery」年度全球關注餐廳,這份榜單是由世界3千名餐飲美食專家評審投票,入榜餐廳正式躋身國際 Fine Dining 之林。
而與第三位恩師江振誠,前後認識始於筆友關係,當時在蘇黎世HOTEL當主廚的江振誠一直有通信,當他要籌備 RAW 時成了最佳左右手,前後超過15年的師徒關係。江振誠料理設計被記住的味道、美感與顏色、細節、功課查找、資訊搜尋,料理博大精深,做事情要有廣深度全面性考量不同面向的提點。與江振誠在工作過程中可否有躍升? 黃以倫表示,從未有躍升感,而是設定目標一步一步圓夢,即便到今天料理餐廳的印象完善,可以設計與控制,確實做到要比昨天更好。
A餐廳今年開春再迎來好消息,正式入選由「世界最佳50餐廳」創⽴的餐飲指南「50 Best Discovery」,成為2025年全球關注新餐廳,這是「A」繼2024年獲選Tatler Dining Awards的 TOP 20以及年度最新餐廳,以及2024台灣⽶其林指南⼀星餐廳,國際榜單再下⼀城,期待黃以倫在八月米其林美食盛典中再進階。
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