時尚高潮ＶＩＰ餐會：台北ＰＲＩＭＯ十一月號/ Fashion Ecstasy VIP Fine-Dining Event- November, 2018

（英文版向下看/ Scroll down for English version)

時尚高潮舉辦每月與粉絲聚餐的高級餐會。這次當然還是選在使用米其林等級食材、殘編私愛的Trattoria di Primo啦!

這次來參加的貴賓都是有水準的社會人士及菁英。上菜前，饕客細細品嚐著一位貴賓帶來的酩悦 (Moet)香檳 

再來就是上菜啦！

先看影片：

(English/英文):

Fashion Ecstasy hosted yet another successful fine-dining foodie event in Taipei with our fans and readers on November 5.  We chose our editor’s favourite Italian restaurant in Taipei, which uses 3-Star Michelin-grade ingredients, Trattoria di Primo. Our event brought together top executives and young leaders this time. Before food is served, our foodie guests enjoyed Moet & Chandon Champagne courtesy of one of our VIPs.

Then food it’s served!

Watch our video first:

食物\THE FOOD

• 經典Primo 凱薩沙拉

經典Primo 凱薩沙拉，上面灑上滿滿現場削的頂極Grana Padano乳酪，這種「國寶級的起司」殘編上次已介紹過了。它跟一般沙拉所用的「帕瑪森」比起來較為純淨無雜質，有入口即化的口感。

經典Primo 凱薩沙拉 (Insalata di Cesare)

(English/英文):

Insalata di Cesare

Ths is Trattoria di Primo’s classic Primo Caesar salad topped with high-quality Grana Padano cheese. I’ve introduced this salad dish in this post. As known as the national treasure cheese, Trattoria di Primo uses Grana Padano that is purer than the usual Parmesan that is used in our salads, which gives it a melt-in-your-mouth texture and lighter taste.

• 蕃茄酪梨起司塔

這道是經典的義式「卡不里」沙拉中間夾一層酪梨，上面再淋上巴薩米可醋，想不到小小的一個步驟就可以把這道簡單的經典料理做出如此舌尖上的創意變化。

蕃茄酪梨起司塔
(CAPRESE E AVOCATO)

(English/英文):

CAPRESE E AVOCATO

This is a twist on the classic Italian Caprese salad, with a layer of avocado sandwiched in the middle, topped with balsamic sauce. Kudos to the chef who made this traditional dish into such a creative new play on the tongue!

• 義式橙汁醃漬海鮮

這道是主廚Roy使用柳橙汁醬將鮮蝦、魷魚等海鮮料理，醃製成豐盛的彩色海鮮料理，擺盤精美，拍起來超值得ＦＢ、ＩＧ打卡也很有「＃美食藝術」感標籤。

義式橙汁醃漬海鮮 (MARINATO DI PESCE)

(English/英文):

MARINATO DI PESCE

This symphony of seafood is created by Chef Roy using orange juice to marinate fresh seafood such as shrimp and squid. It is cupped in a piece of Radicchio and topped with a slice of black olive. The presentation is Instagram worthy and can be hash-tagged with “#foodart“.

• 炭烤犢牛排骨

炭烤的犢牛排骨是用兩歲以下的乳牛料理而成的，搭配與青醬混合的馬鈴薯泥，靠近骨頭的肉質鮮嫩彈牙，靠邊的部份帶著炭烤香，非常好吃

炭烤犢牛排骨 (VITELLO COSTOLETTE)

(English/英文):

VITELLO COSTOLETTE/veal chops

Veal chops are made from dairy cows under two years old, charcoal grilled and served on mashed potatoes mixed with pesto sauce. The tendon part close to the bone has a chewy but tender texture, and the side of the meat is covered with charcoal aromas. It is absolutely delicious.

• 法國活體空運蛋菜

主廚用白酒煮的蛋菜，用法國蛋菜較無腥味，旁邊附上麵包沾海鮮湯汁。

法國活體空運蛋菜

(English/英文):

COZZE ALLA CUOCO

Mussels are flown live from France and have a less fishy flavor. Chef Roy cooks them merely with white wine, retaining its flavours and serves them with bread for dipping.

• 波隆那醬佐拉63度溫泉蛋吸管麵

義大利麵有上百種，「吸管麵」跟一般我們較常見的義大利麵條(Spaghetti)很像，但較粗，中間有像吸管一樣的洞，因得其名。「波隆那肉醬」其實就是廣受大眾喜愛的「番茄肉醬」。

主廚將「波隆那肉醬」搭配「吸管麵」，讓人「爆頭」（好吃到頭爆炸，英文所說的「ＢＬＯＷ ＹＯＵＲ ＭＩＮＤ」，真有其說法，不是因為殘編腦中風喔！）的原因就是中間的那個洞。因為它會裝滿肉醬，即使（國外）家常的義大利麵都會有意外的驚喜的感覺！服務人員將63度溫泉蛋在此道料理上現場戳破攪拌進去，我們看了都要「雙爆」了！

波隆那醬佐拉63度溫泉蛋吸管麵 (
BUCATINI DI BOLOGNESE CON UOVO IN CAMICIA)

(English/英文):

BUCATINI DI BOLOGNESE CON UOVO IN CAMICIA

There are over hundreds of types of Italian pasta in the world. “Bucatini” is very similar to Spaghetti but it is thicker and has a hole like a straw running through the middle. “Bolognese (aka “ragu”) is one of the most popular Italian classic pasta sauces.

Chef Roy uses bucatini instead of spaghetti with the Bolognese blew our mind when we bit down on the noodles filled with sauce. It was a delicious explosion, both in our mouths and in our minds”, the pasta is topped with a 63-degree poached egg which is mixed into the pasta right in front of us!

• 愛西亞格乳酪牛焗燉飯

這道是Primo 的「火紅料理」與桌邊秀，廚師將燉飯豪邁的直接倒入艾西亞格高山起司輪點火做料理，這篇有詳細的介紹喔！影片看這裡：

(2:13)

(English/英文):

RISOTTO FUNGHI DI PORCINI ALLA ASIAGO

This is Trattoria di Primo‘s “hottest” item and tableside show. Our chef dumps the risotto directly into an Asiago high altitude Alpine cheese wheel and cooks it with flaming Sambuca, I’ve made a more detailed introduction in this post!

Watch this video:

(2:13)

• 伊比利豬背油牛肝焗烤雞比薩

這道比薩「光鮮亮麗」、「閃亮」出場。上面有一層透明狀的物體，好像幫整盤比薩拋光打蠟，它其實是伊比利豬背油，是Roy主廚去日本吃拉麵時看到的創意，並帶回融入他們的Pizza，結果意外的好吃。

伊比利豬背油牛肝焗烤雞比薩 (PIZZA PORCINI)

(English/英文):

PIZZA PORCINI

This pizza is “shiny” and glamorous. Its shine comes from a transparent gelatinous layer made with Iberian pig back oil. Chef Roy adopted this concept from Japan when he saw them serve “shiny ramen” topped with Iberian pig back oil. He decided to incorporate the idea into his pizza and found the result surprisingly delicious.

• 瑪格麗特DOC比薩

這道經典百吃不厭的比薩殘編在這篇介紹過了：

瑪格麗特披薩
(Pizza Margherita)

(English/英文):

PIZZA MARGHERITA DOC

Classic. ’nuff said. (more said here: https://fashionecstasy.com/fashion-ecstasy-vip-food-event/

• 蒜香奶油炭烤鮭魚

鮭魚排所搭配的醬，是用來自於西西里島的酸豆和簡單的奶油製成，再搭配用橄欖油清炒的洋蔥、彩椒和大黃瓜絲，鮭魚排烤得恰恰好，該鎖住的水份都鎖到了，肉質鮮嫩入口即化。

蒜香奶油炭烤鮭魚 (SALMONE ALLA GRIGLIATA)

(English/英文):

SALMONE ALLA GRIGLIATA

The sauce for the salmon fillet is made with capers from Sicily with cream, and the fish is served with onions, peppers and zucchini stir-fried with olive oil. The salmon fillet is baked just right and still retains enough moisture to keep it fresh and tender.

• 帕瑪風巴薩米可醋油封鴨腿

這道看似烤焦的黑色鴨腿，其實是歷經多道手續，不可貌相的功夫菜，殘編在這一篇有介紹過。外殼剝開後，只見鮮嫩多汁的鴨肉（最上面影片中可看出）。只是主廚的廚藝好像增進了不少，殘編覺得比上次好吃。貴賓每人發一支，每人都毫不猶豫地嗑光光。

帕瑪風巴薩米可醋油封鴨腿 (ANATRA ALLA BALSAMICO)

(English/英文):

ANATRA ALLA BALSAMICO

This seemingly overcooked black duck leg is actually a masterpiece that has undergone multiple procedures of cooking. I’ve introduced this dish in this article. Once you break into the hard and crispy shell, only juicy duck meat is seen (watch the first video!) This was an unforgettable dish and the only difference I’ve noticed this time is how much better it tastes. Chef Roy’s cooking skills seems to have improved a lot. Since we all get our own duck, we demolished them in no time.

• 提拉米蘇

這道提拉米蘇是用杯子裝的，馬斯卡邦起司本身味道不過濃，所以搭配上面一層oreo巧克力脆片剛剛好。巧克力脆片上用一片薄荷葉點綴，頗有可愛盆栽的感覺。

提拉米蘇
(Tiramisu)

(English/英文):

TIRAMISU

Tiramisu here is served in a layer of Oreo’s chocolate chip on top, garnished with a piece of mint, making it look like a cute plant. The mascarpone cheese itself isn’t overly strong, so the chocolate chips give it a perfect balance.

你錯過這次的時尚高潮VIP餐會了嗎？

快手刀卡位下次聚餐：

https://www.facebook.com/events/2198081263544942/

或加殘編賴：＠Tinkeebellezza（記得要傳訊息給我才看的到喔！）

Did you miss our event?

RSVP to our January edition here:

https://www.facebook.com/events/2198081263544942/

Or add Tanya on Line: ＠Tinkeebellezza (remember to send me a message so I don’t miss you!