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2015-04-02
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用經典兩來形容法菜，絕非虛涵，法菜堅持的煮法、食法，甚至餐桌禮儀時至今日仍然一絲不苟。不過隨著人類越來越響往健康飲食，濃重和傳統口味應保留還是被改良呢？是晚友人與我，就把討論搬到主打French Contemporary 的Quayside的飯桌上去。一到步，店員給我們送上些麵包和松露牛油。溫熱的麵包質地軟熟，塗上優香的松露牛油，哪會不好吃呢。帆立貝刺身表面以火槍焯至微焦，鮮美也帶隱約燻香，配以少量薑絲和松露醬，更富豐了味道層次，水準不俗啊。洋蔥湯表面的並非一般焗至半溶的Gruyere Cheese，而是焗的香脆的Emmental！相比傳統造法，個人更喜歡這變奏版，因為洋蔥湯本身經已濃香四溢，再加上半溶芝士其實挺膩漏的，香脆的 Emmental 芝味則較 mild ，而且足滿玩味，很不錯呢！Beef Tartare 肉質細嫩，調味份量相宜，不過不失。配以簡單emmental 脆片、無花果和Parma Ham的Quayside 沙拉極至清新，烤香了的榛子更為沙拉加入點脆感，很是開胃。主菜方面，小妹最期待當然是法菜至愛Duck Confit。這裡的Duck Confit 炸得酥化香脆，而多
一到步，店員給我們送上些麵包和松露牛油。溫熱的麵包質地軟熟，塗上優香的松露牛油，哪會不好吃呢。
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Caramel Banana Three Ways
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小妹一向對火焰雪山興趣不大，所以這次也只是淺嚐而已，卻發現焗蛋白軟熟得似綿花糖的質感，酒香也不過火，還不錯啊。縱使小妹依然鍾情傳統法菜，卻不得不承認Quayside 加入清新元素的變奏法菜創意可嘉，吃起來膩漏感也較低，的確很有水準，看來我是時候檢討先入為主的性格了。
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