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在普吉島,一個人們只會視為度假勝的地方,卻臥虎藏龍地出現了這麼一間餐廳- Aziamendi,事實上它是西班牙米其林三星餐廳Azurmendi的分支,總廚Eneko Ayxa在上個月甫拿下世界五十間餐廳No.19,其出神入化的分子料理技術、藝術美感兼具的用餐氛圍,也可能是全球海島裡最獨一無二的餐廳!(內含HD影音)

 

 

 

 

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主廚Alex Burger則是Eneko為這間亞洲餐廳Aziamendi挑選的主廚,來自美國的Alex資歷非常豐富,他不但曾是美國紐約廚神Daniel Boulud(世界五十間餐廳終身成就獎)的高徒,同時也曾在Azurmendi訓練過,雖然還不滿三十歲,卻已經擁有豐富的歷練,對巴斯克分子料理的技術,也有充分的掌握。

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在世界馳名的前衛的”西班牙巴斯克”料理是由主廚Eneko Atxa所創造,他利用"超聲波的技術"來改變食物原本的質地,所謂巴斯克的理念,有點像是”打食物擦邊球”的意味。舉例而言松露蛋這道料理,烹煮是從內到外,先將蛋黃去除、並將放入松露醬的試管注入,讓原本平凡無奇的蛋黃、添加了松露豐盈的滋味。

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Eneko在2005年於西班牙開設了Azurmendi這間餐廳,十年內累積了他在世界的聲望,兩年前,他決定在普吉島Iniala渡假村內開設分店Aziamendi,目的是為了讓更多亞洲的饕客 可以嘗試他創新性的食物。

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在Aziamendi餐廳中,隨處可見來自東南亞知名藝術家的作品,置身於濃濃的藝術氛圍中。正如Iniala Beach House的創始人Mark Weingard所說,這裡的菜色都是“極致之選”,是你在泰國任何其他地方都不會有的獨特體驗,美食和美酒更是搭配得天衣無縫!

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餐廳的客人可以從Iniala的雞尾酒藝術酒廊開始,享受第一道美食,盛放在“野餐竹籃”中的北海道海膽蛋奶糊和坎塔布連鳳尾魚,搭配Aziamendi簽名雞尾酒“Green Thai”,這款雞尾酒口感極富層次,是用松露油、胡椒、新鮮蘋果汁和蛋白液調製而成。接著,客人可以移步室外花園在那裡慢慢享受美食:法國生蠔配海蓬草及番茄凍輔以產自法國蘭斯的格魯克香檳。

 

 

關於 Iniala

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位於普吉島的Iniala 海濱度假別墅由三棟精致奢華的別墅和一間精美絕倫的頂層豪華套房組成,它將海島奢華酒店的水準又提高到了一個新的層次。整個酒店的居住風格融合了泰式傳統建築設計理念、以及當代世界頂級設計師所賦予的時尚氣息。

 

Aziamend推薦菜式

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招牌的野餐小點

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Aziamendi’s signature ‘Picnic’ with a twist:

Piña colada cocktail in a gold bonbon.

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Cantabrian

anchovies on brick paper with anchovy

mayonnaise and Hokkaido sea urchin custard

with American sauce gel.

 

Bonsai Tree

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番茄盆栽,上面的番茄可以摘下而食,十分趣味

 

Oyster with sea foam

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法國生蠔配海泡石,入口有濃濃的海味,在口中散開,感覺到海洋的氣息

 

 

Truffled egg

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松露蛋,Azurmendi的招牌菜,濃濃的松露滋味搭配蛋黃,十分融合

 

Oxtail ravioli with garbanzos

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牛尾義大利餃加上鷹嘴豆

 

 

Tomato tartlet with parmesan

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番茄餡餅加上帕瑪森乳酪

 

Tuna two ways

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鮪魚兩吃:慢煮鮪魚及鮪魚壽司捲

 

Pigeon with Duxelles and Cauliflower

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法國乳鴿搭配蘑菇和花椰菜

 

Croissant

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可頌甜點

 

Strawberries and rose

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草莓與玫瑰

 

Coconut

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椰香總匯

 

Petit Fours

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法式花色小蛋糕

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巧克力世界

 

@吉隆玻文華東方酒店將於2015年7月22日到10月31日期間開設馬來西亞首間由三星米其林名廚坐陣的POP-UP餐廳Aziamendi 88。 西班牙籍名廚Eneko Atxa帶同其位於泰國的Azurmendi餐廳一眾經驗豐富的主廚、品酒專家於88日內在Mandarin Grill為賓客呈獻Atxa的名菜及西班牙北部的地道美食饗宴。

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Head Chef Alex Burger

Aziamendi Restaurant is headed up by three-star Michelin Chef Eneko Atxa(also World's 50 best restaurants No.19) from Spain and is part of Iniala Beach House. The dining experience at Aziamendi is interactive with signature dishes on two contemporary degustation menus.

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Dishes include items such as ‘Bonsai Tree of Juicy Cherry Tomatoes’, ‘Truffled Egg’, ‘Foie Gras Ashes’ and ‘Petit Fours of White Chocolate with Mint and Cloud’.

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Chef de Cuisine Alex Burger of New York and Chef Eneko Atxa have worked together to create an extraordinary menu using Basque technique fused with Thai ingredients, presenting an entirely new roving dining concept.

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Aziamendi’s team also includes, Head Sommelier, Fabien Etienne, whose work at Iniala was recently received the following accolades;  ‘Best Wine List in Thailand’, ‘Best List of Wines by the Glass’, ‘Best List in a Restaurant or Bar’ and ‘Best List in Phuket’. In Aziamendi, you are surrounded by awe-inspiring art from some of Southeast Asia's most acclaimed artists.

 

Designer

Aziamendi was designed by renowned Spanish firm A-cero and is inspired by the surrounding nature. Undulating timber waves on the ceiling symbolize the beauty of the Andaman Sea. The tropical landscape is represented through the natural tree-like forms of the tables and the lush foliage is reflected in the green velvet of the chairs.

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Aziamendi Journey

Guests begin in the Iniala art gallery for a cocktail and first set of courses, and then move outside to the garden to enjoy the next set. Guests then are escorted to the kitchen to enjoy a course with the chefs themselves. The meal is finished in the dining room with world-class service paired with excellent wines chosen by Sommelier Fabien Etienne.

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Aziamendi Lounge

The adjacent Aziamendi Lounge offers a relaxed dining setting featuring a ‘Pintxos’ menu designed by Chef Eneko. Aziamendi’s award-winning wine list is accompanied by an imaginative cocktail list.

Aziamendi In-residence:    As part of the Iniala gastronomic package, guests are invited to experience two meals per week at Aziamendi which are included in the price. Guests that are not staying at the hotel are more than welcome to experience the restaurant, as well. Aziamendi is open at Iniala Beach House all year. During the quieter season in Thailand, some of the Aziamendi team travels the world opening pop-up restaurants in different cities each year.

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Eneko Atxa, 3 Michelin Star Chef:     Atxa is the youngest chef ever to receive three Michelin stars in Spain. Based in Basque Country, Atxa bases the Aziamendi menu on that of his original restaurant Azurmendi in Bilbao, featuring fresh seafood and subtle twists of Thai influence.

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Alex Burger, Chef de Cuisine: Chef de Cuisine Alex Burger is originally from the New York City area. Trained in Daniel Boulud kitchens and Michelin starred restaurants in England, France and Spain, Burger and Atxa work closely together each year to create an innovative, contemporary menu at Aziamendi.

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@From 22 July to 31 October 2015, the renowned Mandarin Grill will be transformed into Kuala Lumpur’s most exclusive dining venue. Aziamendi 88 will see the arrival of Spain’s youngest ever 3-Michelin Star Chef Eneko Atxa, his right-hand Chef Alex Burger as well as highly trained chefs, key service staff and sommeliers from Iniala, Phuket to lead the innovative pop-up restaurant.

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Running for a total of 88 days, embark on a once-in-a-lifetime culinary journey in an elegant interior amidst exceptional artwork by Malaysia’s leading art gallery, Wei-Ling Gallery. Featuring Basque-rooted international haute cuisine, a percentage of all revenue will be donated to local charity United Voice Malaysia and Inspirasia Foundation.

 

Aziamendi Restaurant

 

地址:40/14 Moo 6 Baan Natai, T. Khokkloi A. Takuathung, Phang Nga, Thailand

 

TEL:+66 94 005 0654

http://www.aziamendi.com/

 

營業時間:

Aziamendi Fine Dining

Tuesday to Saturday 6.30-9.30pm (last seating)

Aziamendi Lounge

Tuesday to Saturday 6.30pm-12am (last food order 10.30pm)

Sunday & Monday closed

As from 6 July - 14 November,2015  we will be open Friday & Saturday only.

另需支付 10% 的服務費與政府稅7%

 

良好印象Thailand food &HOTEL

 

責任編輯:Jacky Yang(Taipei)

THE CHEF(ASIAN)

 

Editor-in-Chief:Jadon Lin(HK)

Full Senior Editor:Lathan Wu (HK)

Associate Senior Editor :Jacky Yang (TW)

Editor : Cathy Chao  (TW)

Senior Reporter:Gabbana(TW)

 

 

※良好印象美食免責聲明※

 

【本篇文章是由記者前往實地試吃,非商業廣告稿,純新聞發佈,享受美食純粹個人觀感,為表公正不做美食評論與幫餐廳背書,本圖片是良好印象實地採訪拍攝】

 

 

採訪協力:Aziamendi Restaurant、 Iniala Beach House

 

 

 

文章採訪: 2015 Phuket 普吉

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