(由 Google 翻译)我们在Philippe Meyers餐厅庆祝了周年纪念日,这是我们第一次体验米其林星级餐厅,那是一个令人终生难忘的夜晚。从踏入餐厅的那一刻起,我们就受到了热情的欢迎,并被要求穿上外套以保持舒适。工作人员非常热情周到,对每道菜都进行了讲解。餐厅的室内设计融合了优雅与温馨,透过餐厅对面的视野可以看到厨房、红色米其林书籍图书馆、餐厅中央的精选饮品以及透过透明玻璃可以看到的酒窖。
餐桌布置精美,餐具展现出永恒经典的外观,提升了餐桌的氛围。首先,我们点了一杯开胃酒,我们选择了店内特制鸡尾酒,以金酒、罗勒碎和蔗糖为基底。显然,这种配料组合让新鲜罗勒的香味更加突出——由于罗勒那令人愉悦的香气,这是我最近尝到的最独特、最清爽的鸡尾酒。我们还从餐厅琳琅满目的高评价葡萄酒中点了一瓶拉罗兹圣埃美隆酒庄葡萄酒来搭配晚餐,结果非常满意。我们无需开口,服务员就给我们续了酒,真是太贴心了。菜单的设计和触感都无可挑剔,体现了餐厅对每个环节的用心。
首先,我们享用了美味的黑橄榄、咸坚果、面包和半盐黄油(均为自制),以及意大利橄榄油。面包外脆内软,与几分钟后软化的黄油完美融合,口感绝佳。餐前小食也同样美味——虽然我忘了名字,但它们的口感完美平衡,色彩缤纷的配料、浓郁的风味、顺滑的口感,以及每一口都带着一丝酥脆的口感。
我丈夫不能吃鱼,厨师贴心地重新设计了开胃菜,去掉了海鲜,用慢炖17个小时的伊比利亚火腿代替。我点了鞑靼小牛肉,上面放着虾仁,配上花椰菜泥,鲜嫩多汁,入口即化。
我的主菜是龙虾意面。这是我第一次尝试龙虾,很高兴能在Philippe Meyers餐厅享用。龙虾肉烹制得恰到好处——滑腻多汁,鲜嫩多汁,每一叉都散发着浓郁的龙虾香味。如果你也来这家餐厅,我强烈推荐这道菜。
这道招牌菜被誉为“无与伦比”并非毫无道理——它是迄今为止我吃过的最美味的白兰地。餐桌上提供的融化巧克力淋在冰淇淋上更是锦上添花。
晚餐结束时,我点了一杯玛奇朵,令我惊喜不已的是,它还搭配了一系列甜点,每道都令人惊艳。我无法说出我的最爱,因为每道甜点都令人难忘,但如果一定要选出我最喜欢的,那款充满百香果汁的Pop Tart绝对是亮点。
我要衷心感谢Meyers夫人和她的同事,他们为我们服务,从我们进门到离开(我们是最后离开的客人),整个晚上都让我们感到宾至如归。同时,我要向Meyers主厨和全体员工致以最诚挚的谢意,感谢你们的创造力、爱心和令人叹为观止的烹饪技艺,这些都体现在你们每一口非凡的菜肴中。我们期待着再次光临。
(原文)
We celebrated our anniversary at Philippe Meyers, our first ever Michelin star restaurant experience, and it was a night to remember forever. From the moment we stepped in, we were kindly greeted and asked for our coats for comfortability. The staff were extremely accommodating, providing explanations of every course that was served. The interior design of the restaurant combines elegance and warmth, with a view into the kitchen across the room, a library of red Michelin books, the exquisite selection of drinks in the middle of the room and the wine cellar visible through transparent glass.
The table is beautifully set to start, the cutlery showcasing a timeless, classic look that elevated the ambiance at the table. We were first offered an aperetif, for which we chose the house special cocktail with a base of gin, shaken basilic and cane sugar. Apparently, this combination of ingredients allows the taste and aroma of fresh basil to shine - it was the most unique and refreshing cocktail I have tried in a while thanks to the exceptionally delightful scent of basil. We also ordered a bottle of Chateau Laroze Saint-Emilion from the restaurants extensive selection of highly rated wines to pair with our dinner and were greatly pleased. Our glasses were refilled without us ever having to ask - such is the attentiveness of the staff. The design and feel of the menus to the touch is impeccable, distincting the great care that is put into every aspect of the restaurant experience.
To begin, we were served delicious black olives, salted nuts, bread and semi-salted butter (both home-made), as well as Italian oil for dipping. The bread was crisp on the outside, soft and fluffy on the inside, providing a perfect bite when combined with the butter softened after a few minutes. The mises en bouche were scrumptious - although I forgot the names, they all presented as a perfect balance of textures through the colorful components, rich flavour, smoothness, and a crunchy twist in each bite.
My husband cannot have fish and the chef kindly reworked his appetizer to exclude sea products, adding an extra piece of the 17 hour slow cooked Iberian ham as a substitute. I had the veal tartare topped with shrimp set on cauliflower puree, the delicacy so tender it practically melted in my mouth.
For my main course, I chose the lobster pasta. It was my first time ever trying lobster, and I am so happy I got to have it at Philippe Meyers. The meat was cooked to perfection - creamy, juicy, and tender, each fork spin of pasta bursting with flavor. I could not recommend it more if you are visiting the restaurant.
The house specialty is not quoted as ‘incontournable’ without reason - it is by far the best dame blanche I have had. Tableside service of pouring melted chocolate over the ice cream was the grand cherry on top.
To finish the evening, I ordered a macchiato which to my surprise - and great pleasure - was accompanied by a selection of sweet delicacies, all of which were oustanding. I can’t say that it was possible to choose a favorite, as all of them were truly unforgettable, but if I had to, the pop tart filled with passionfruit juice was an absolute show-stopper.
I would like to say an enormous thank you to Madame Meyers and her colleague who were serving us for making us feel so welcome the entire evening from the moment we entered till the moment we left through the doors (as we were the last to leave), and to extended my greatest, most sincere gratitude to Chef Meyers and all the staff for all the creativity, love, and mind-blowing culinary skill that is palpable in every single bite of your exceptional dishes. We are looking forward to coming back.