André Chiang 江振誠 即將在(2013)五月發表個人自傳《初心》 23

 江振誠一位台灣出生、今年只有三十五歲的主廚,他在新加坡的餐廳Restaurant ANDRE被美國《紐約時報》選為「世界上最值得搭飛機來品嚐的10大餐廳」,另一間新加坡法式餐廳JAAN par André,以短短一年半的時間,即榮獲「聖貝格勒利諾全球最佳50大餐廳」,外型如同模特的他,思維卻像個藝術家,他既沒有顯赫的背景、更沒有傲人的學歷,許多人都在問,究竟他是如何辦到的?

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江振誠即將在五月推出他的首本中文著作《初心》,裡頭特別提到他特別出名的八角哲學Unique(獨特)、Texture(質感)、Memory(記憶)、Pure(純淨)、Terroir(風土)、Salt(鹽)、South(南方)、Artisan(技藝),他說所有料理都包含的八項要素,彼此激盪交流成一個獨一無二的感情經驗。料理要有深度,每一個特殊味道都應該有代表的含意。味道同時也可能是一種延伸,一種從以前延續到現在,又能夠連結未來的味道。

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江振誠對細節的要求極高,像是擺盤這樣的微小細節,他認為都卻足以影響客人的印象。並以《小王子》為例來看料理創意,看不見的東西不見得不存在,料理可以變成傳達訊息的媒介,是一個故事,一個靈感。在新書中江振誠將與我們分享把挫折烹調為美麗盛宴以及他個人追求夢想、在國際舞台上發光散熱的動人故事 

André Chiang will have a Chinese book launch on May

Taiwanese born André Chiang's intimate three-storey shop house in the conservation district of Bukit Pasoh in Singapore is a thing of wonderment. It is here that Chiang, best known for his unique style of Southern French nouvelle cuisine that is interspersed with Mediterranean touches, introduces his idea of ‘octaphilosophy', which explores how people's capacity to taste food is influenced by their memories. 

As the name suggests, this philosophy is broken down into eight different strands, which Chiang has categorised as: unique, texture, memory, pure, terroir, salt, south and artisan. These characteristics inform his cooking and help create dishes that blend simplicity of ingredients with scientific research and use textures to conjure up childhood memories for a menu that has the ability to surprise as well as delight.

 

記者:Katejacky(台北)         

圖片來源:皇冠出版社Restaurant Andre網路照片

【本篇是由記者選寫,純新聞訊息發佈,不代表良好印象立場】

 

文章編輯:2013 Taipei 台北

發稿日期為2013.04.04

 

 

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