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德國的主廚總感覺離我們有點距離但沒想到在曼谷的高級餐廳Water Library(水之圖書館)卻深藏了一位星級主廚Mirco Keller在曼谷大家都推薦Water Library的西餐是一絕殊不知全是來自這位深藏不露主廚的巧手!(內含HD影音)

  

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2009即開業的Water Library一開幕旋即全城轟動在當時進口水還不普遍的情況下這間餐廳一口氣引進了高達2030種進口礦泉水讓大家都想來朝聖一番不僅如此偏法式料理的午晚餐主廚做得層次分明又採用進口的高級食材令人驚豔

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香煎的鴿子肉搭配鵝肝是主廚Mirco的招牌菜式之一肉質鮮嫩再搭配獨特的白味增醬料簡直是完美的結合;天使冷麵佐以裙带菜和鮑魚肉,也有很棒的口感;松露義大利餃,超大顆的餃子,結合了奶香與起司味很重的醬汁,再加上刨了很多的Parmesan Cheese…。

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在德國出生長大的Chef Mirco自小對廚藝就有著異常的熱情當他還是孩子時,他就趁著放假時毛遂自薦到飯店的廚房幫忙藉此學習廚藝,於是他幾乎花了大半的時間在學習Fine Dining,他曾到柏林米其林二星餐廳跟隨名廚Tim Raue工作過或是柏林Swissotel飯店的Restaurant 44…。

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帶著豐富的歐洲高級美食的經歷,因緣巧合下讓Mirco來到了泰國,同時在Water Library(Chamchuri)餐廳一待就是6年的時間,培養出和餐廳團隊無以倫比的默契!

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經過這麼長的時間,泰國已成為Mirco第二故鄉,「我堅持要在傳統的基礎下,創新出現代的歐式料理。」留著純正德國血液的他,做菜總堅持要完美,「在盤上的食物都必須是最真實的料理!」

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因此來到Mirco主掌的餐廳,就一定要有最好的食材最棒的擺盤;當然還有最佳的味道。

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Water Library Chamchuri是該餐飲集團的第一間餐廳樓底特高,裝潢華麗盡顯氣派

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白天與夜晚各有不同風情白日閒適風情夜晚格外浪漫

 

以下為主廚Mirco推薦菜式

前菜鮭魚塔塔

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慢煮蘇格蘭鮭魚讓其不顯得生,鮭魚卵鋪陳其上再加入甜菜醬汁及季節時蔬主廚藝術化的擺盤更顯可口

 

Onsen egg with Boston lobster and parmesan veloute

溫泉蛋湯

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採用鴨蛋及波士頓龍蝦肉

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再加入帕馬森起司讓湯品味道濃郁

 

PAN SEARED PERIGORD FOIE GRAS

香煎鴿子肉佐鵝肝

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主廚利用現代的烹飪技法來慢煮法國鴿子肉,完全不會產生鴿肉野味;

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再搭配法國最好的鵝肝品牌soulard,佐魚子醬,豐盈的感覺就出來了!

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最後再加上白味增醬汁與芒果,產生出獨特酸甜交融的滋味。

 

Water Library甜點

Warm apple tarte tatin with Madagascar vanilla bean ice cream

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這道甜點的靈感源自於主廚孩提時代,溫熱的蘋果片和香草冰淇淋交織出冰與火的奇特口感

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The first Water Library restaurant, Water Library Chamchuri was established in 2009 by a global publisher and local wine and water importer,

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Mr. Pote Lee. Notable for its floor-to-ceiling display of water bottles, every detail of this flagship branch is attributed to the refined taste of the founder himself: from design, cuisine to service. Although a casual dining concept during the day, Water Library Chamchuri turns into an exclusive fine dining experience at night. Whilst offering exceptional cuisine, tableside service paired with an extensive wine list Water Library is also great value for money.

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Chef Mirco’s greatest passion in life has always been cooking. Born and raised in Germany, he spent most of his professional life at finest restaurants such as Tim Raue’s 2-Michelin starred eatery and 1-Michelin starred names like Adlon Collection’s Uma Restaurant and Swissôtel Berlin’s Restaurant 44.

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His extensive experience in fine European cuisine with an Asian twist has led him to Thailand to lead the kitchen at Water Library Chamchuri. With the credo ‘The truth is on the plate,’ he never fails to satisfy the guests with the best ingredients, and allow their natural flavors to shine.

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Water Library Bangkok曼谷水之圖書館餐廳

 

地址:Chamchuri Square, 2 floor 317 Chamchuri Square, Phaya Thai Road Bangkok แขวงปทุมวันเขตปทุมวันกรุงเทพมหานคร

Water Library位在頂級百貨Central Embassy裡面,

搭空鐵BTSPhloen Chit站下車就可以了。

 

 

TEL:+66 2160-5188, 0-61-852-5411

Email: chamchuri@waterlibrary.com

http://www.waterlibrary.com/

 

營業時間:

LUNCH

11:30 am – 2:00 pm (Last order)

 

DINNER

6 pm – 10:00 pm

(Last order at 9:30 pm)

 

Menu 5 courses 2,900.- per person

Wine pairing (5 glasses) 1,900.- per person

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-ChiefJadon Lin(HK)

 

Full Senior EditorLathan Wu (HK)

 

Associate Senior Editor :Jacky Yang (TW)

 

Manager Editor : Cathy Chao (TW)

 

Senior ReporterGabbana(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:Water Library

 

 

 

文章採訪: 2015 Bangkok 曼谷

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