(scroll down for English version/英文版看下面)

時尚高潮上週舉辦了一場高級豪華的餐會,因為食材珍貴、名額有限,這次只開放11位愛吃鬼參加。地點選擇是挑剔的殘編批准的台北大直Trattoria di Primo 義式餐廳。殘編走遍世界就是為了吃在台灣難找的米其林料理。這家餐廳之所以在殘編的再次造訪口袋名單,是因為他們的食材都是真材實料,甚至包括頂級米其林三星級的食材(真正饕客一定懂的)。
Primo主廚Roy 特地為我們準備了只有透過時尚高潮才能品嚐的高級套餐。

先看影片:

English:

Fashion Ecstasy hosts its monthly exclusive tasting at Trattoria di Primo Taipei Dazhi location. Trattoria di Primo is an upscale Italian Restaurant that uses top-notch 3-star Michelin grade ingredients in their creative cooking. The satisfaction we were left with from our first private tasting last time was the reason for choosing it as our event venue once again. Trattoria’s Executive Chef Roy curated an exclusive customized seasonal menu just for Fashion Ecstasy’s VIP guests.
Watch our video first:


貴賓們很守時(想必大家都等不及吃好料的吧?)所以人一到齊就立即開始上菜。這次從頭到尾著實滿足了貴賓們的味覺視覺。第一道菜「經典PRIMO凱薩沙拉」,就見清秀的廚師拿岀碩大的扁刀直接用雙手臂大力的從一整塊起司輪上在每一位貴賓的沙拉削出一層滿滿的米其林三星級Grana Padano乳酪,原來外貌文靜的廚師襯衫底下隱藏了用來削乳酪的二頭肌啊(嘻)!

English:

Our private booth sits 11, and all 11 guests showed up hungry and on time (yay!)

Thanks to our punctual VIPs, dinner was served on-time with minimal waiting. As soon as all our VIP guests arrived, our private chef treated us to a dinner show with no procrastination. With a double handle wide cheese blade, he reveals his hidden biceps and puts them into work.

(食物)The Food:

經典PRIMO凱薩沙拉 /Insalata di Cesare

經典PRIMO凱薩沙拉 (Insalata di Cesare)
經典PRIMO凱薩沙拉 (Insalata di Cesare)

Top quality 3-star-Michelin-grade Grana Padano  cheese is shaved fresh from a whole cheese trickle and served generously on each of our Insalata di Cesare

開胃三重奏 (開胃三重奏 (Appetizer di trio)

第二道開胃三重奏, 內容物有「佩克拉拉慢燉羊肉玉米糕」、「窯烤帶骨小牛排」、和「香煎干貝佐帕瑪火腿」

Next up is appetizer di trio, which includes a Polenta di pecorara, Bistecca al Forno e Crema Anchovy and Prosciutto di Capasente.

Polenta di pecorara is slow-cooked lamb shank served on polenta, the lamb is cooked to medium rare and retains its juiciness. The polenta adds vibrant colours to our first Instagram worthy picture!

第二道是Appetizer di trio 時尚高潮餐會Fashion Ecstasy Tasting Event

開胃三重奏 (Appetizer di trio)容物有:
佩克拉拉慢燉羊肉玉米糕/ Polenta di pecorara

佩克拉拉慢燉羊肉玉米糕 (Polenta di pecorara)
佩克拉拉慢燉羊肉玉米糕 (Polenta di pecorara)

佩克拉拉慢燉羊肉玉米糕,是慢燉的羊膝搭配玉米做的小米糕玉米做成的米糕不但顏色鮮艷適合拍照打卡吃起來還有淡淡的玉米香和玉米粒的口感。

English:

Polenta di pecorara is slow-cooked lamb shank served on polenta, the lamb is cooked to medium rare and retains its juiciness. The polenta adds vibrant colours to our first Instagram worthy picture!

窯烤帶骨小牛排 (Bistecca al Forno e Crema Anchovy)

窯烤帶骨小牛排 (Bistecca al Forno e Crema Anchovy)
窯烤帶骨小牛排 (Bistecca al Forno e Crema Anchovy)

窯烤帶骨小牛排是佐皮埃蒙特鯷魚醬。醬料是用鯷魚跟馬斯卡彭起司製成的。馬斯卡彭起司是專門做提拉米蘇的軟起司,加入醬料理,不但能讓醬料有溫潤的口感也將鯷魚的腥味去除掉。

English:

Bistecca al Forno is a piece of juicy veal served with Anchovy sauce made with anchovies, Mascarpone garlic and cream. Adding Mascarpone results in a more refined taste in the sauce and removes the fishy taste of the anchovy.

香煎干貝佐帕瑪火腿 (Prosciutto di Capasante)

香煎干貝佐帕瑪火腿 (Prosciutto di Capasante)
香煎干貝佐帕瑪火腿 (Prosciutto di Capasante)

香煎干貝佐帕瑪火腿是厚厚的香煎甘貝附上一層入味的帕瑪火腿。兩樣入味的食材一起吃,感覺很對味。

English:

Pan- fried scallops are big in size, and wrapped with prosciutto. The two make a great combination in taste.

義式奶油蘑菇湯 (Zuppa Funghi)
義式奶油蘑菇湯裡裝著滿滿的削片蘑菇蘑菇的量幾乎比湯還要多吧(看上面影片)!上面還上附上新鮮的鮮奶油泡沫,吃起來既新鮮也毫不油膩

義式奶油蘑菇湯 (Zuppa Funghi)
義式奶油蘑菇湯 (Zuppa Funghi)

English: 

Zuppa funghi is mushroom cream soup. The soup is made thick with a generous amount of sliced mushroom (almost as much as the soup on its own!), then topped with a spoon of fresh cream foam.

法國白酒蛋菜 (French Mussels)

法國白酒蛋菜 (French Mussels)
法國白酒蛋菜 (French Mussels)

這是主廚ROY特別招待這次時尚高潮貴賓們的料理,主廚將大盤的淡菜,簡單的用白酒下去燉煮,煮出來的淡菜果然跟殘編的殘手以及殘媽的殘腦不一樣,不但每一個都飽滿可口多汁,海鮮的鮮味也都完全保留,再搭配芝麻葉提味,用剛烤出來的麵包沾著吃,蛋白質直衝海鮮高潮。

English: 

This creation is a complimentary dish for Fashion Ecstasy’s VIP guests only, courtesy of Chef Roy. Mussels are cooked simply with white wine and retain every bit of their seafood flavour, making you hit the protein/seafood spot!

 

愛西亞格乳酪牛肝菌燉飯 (Risotto Funghi di Porcini alla Asiago)

愛西亞格乳酪牛肝菌燉飯 (Risotto Funghi di Porcini alla Asiago)
愛西亞格乳酪牛肝菌燉飯 (Risotto Funghi di Porcini alla Asiago)

這道超級明星料理是令人難忘的「火紅」桌邊料理秀,這道菜其實殘編上次曾經介紹過、錯過的朋友請看這篇文章喔!因為燉飯是直接倒入整塊愛西亞格起司輪點火翻煮,起司量多到連最後一口都還牽絲呢!殘編偷算了一下,全場十一位貴賓,十一台相機(手機)都拿出狂拍照外、瞧旁邊這位貴賓在短短的30秒內就照了23張照片(看上面影片)。喜歡拍照打卡的網美網帥們,這道是必點的餐點!

English:

I’ve introduced this hot-superstar dish before( read this post). This unforgettable dish comes with an impressive table-side flaming cook-show. With risotto cooked directly in a flaming Asiago cheese trickle and served on sizzling pans, the dish remains cheesy until its last bite (watch the video!)

If my post-stroke brains counted correctly, 11 guests had (at least) 11 cameras/cellphones out to take pictures of this dish. The gentleman beside me took 22 pictures in 30 seconds  (watch video XD).

帕瑪火腿南瓜貓耳麵 (Orecchiette al Zucca di Prosciutto /Orecchiette with pumpkin and prosciutto)

帕瑪火腿南瓜貓耳麵 (Orecchiette al Zucca di Prociutto)
帕瑪火腿南瓜貓耳麵 (Orecchiette al Zucca di Prosciutto)

貓耳麵有獨特的嚼勁,口感很棒!南瓜本身的天然甜味將帕瑪火腿的鹹味中和得恰到好處,也給這道義大利麵增添了鮮艷的金黃色,又是一道上相的菜

Orecchiette is a kind of round pasta with its shape resembling “little ears. The pasta is chewy itself, the natural sweetness of pumpkin balances out the saltiness in the prosciutto, the pumpkin also adds a vibrant, gold colour to the dish, making it another Instagrammable picture.

瑪格麗特披薩 (Pizza Margherita)

瑪格麗特披薩 (Pizza Margherita)
瑪格麗特披薩
 (Pizza Margherita)

內行人才知道真正最好吃的比薩就是料單純不囉唆的馬格麗特Pizza了(殘編也是去了義大利才知道)主廚除了在批薩上擺滿整顆的buffalo mozzarella DOC乳酪外,上菜時還再現削灑上滿滿的新鮮帕瑪森起司!超大氣的!

English:

A real Italian will tell you the secret to ordering the best Italian pizza is to go for the Pizza Margherita with minimal ingredients.Besides topping the crust with whole mozzarella balls, our chef adds an incredibly generous amount of freshly shaved parmesan cheese when served.

拿波里海鮮Pizza (Seafood Pizza)

拿波里海鮮Pizza (Seafood Pizza)
拿波里海鮮Pizza
(Seafood Pizza)

鋪著滿滿的綜合海鮮比薩,裡面有蝦子、蛤蠣以及丁香魚做的醬料,看著華麗繽紛的海鮮佔滿了餅皮,我的心也隨之起舞,饕客也興奮不已,原來吃一頓飯可以達到兩次高潮!海鮮的傳說功效是真的!

English:
Seafood Pizza is a beautiful symphony of mixed seafood including shrimp, clams, and herring fish. Seeing the colourful toppings make our hearts dance.

口水海鮮 (mixed seafood)

口水海鮮 (mixed seafood)
狂水海鮮 (mixed seafood)

這道海鮮真的很狂,是讓你看到會一直流口水的海鮮料理。法國蛋菜和整隻的蝦子,簡單的用白酒燉煮,這下吃完不直接去健身房,就得回家找老婆了。。。明天就真的變軟腳蝦了。。。
English:

This dish literally translates as “saliva seafood.” Not because our server spat in our food (hopefully I offend them); but because it does make you drool!The seafood mix include French Mussels and whole shrimpsChef Roy uses the same cooking method as the French Mussels to bring out the most of its seafood taste. Now its either hitting the gym or looking for wifey after this protein packed meal.

阿布魯佐慢烤豬肉捲 (Abruzzo di Maiale)

阿布魯佐慢烤豬肉捲 (Abruzzo di Maiale)
阿布魯佐慢烤豬肉捲 (Abruzzo di Maiale)

用義大利阿布魯佐最有名的豬肉捲搭配巴沙米可醬,很好入口

English:

known as the Italian roast- pork, this dish is one of Abruzzo’s famous cuisine. The pork is slow-roasted and served with a thickened balsamic sauce.

 

純生鮮乳焦糖布丁 (Crème Brulee)

純生鮮乳焦糖布丁是大魚大肉後的好選擇,估溜好吃順口,就連吃到喉結的我們也能一兩口就解決

English:

After a large meal filled with excellent ingredients, the easy to swallow creme brulee puts a perfect end to Fashion Ecstasy’s exclusive VIP tasting at Trattoria di Primo’s Taipei Dazhi location.

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