1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil【台北】吾友小妮生日宴會‧S E A S O N Cuisine Pâtissiartism | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="khAxTRabEC"><a href="https://basil.idv.tw/blog/3971/chantelle-bdparty-season-cuisine-patissiartism">【台北】吾友小妮生日宴會‧S E A S O N Cuisine Pâtissiartism</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/3971/chantelle-bdparty-season-cuisine-patissiartism/embed#?secret=khAxTRabEC" width="600" height="338" title="“【台北】吾友小妮生日宴會‧S E A S O N Cuisine Pâtissiartism” — basil‧草本新鮮" data-secret="khAxTRabEC" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
/*! This file is auto-generated */
!function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document);
</script>
https://basil.idv.tw/blog/wp-content/uploads/2012/05/0271.jpg600400我們一行人，通通點了午間套餐(Lunch Set)。包含了前菜、主菜和甜點。其中的主菜有三款可供選擇，義大利陳年米松露臻果燉飯、黑森林豪野鴨和炭烤自然豬 / 貝拉維加乾果環。燉飯甫上桌，便飄散著濃郁的松露氣味，挑逗著我們的嗅覺。舀一口嚐嚐，滋味一如香氣所呈現的那樣飽滿。炭烤自然豬，則柔嫩多汁且透著鮮明的碳烤風味，佐著杏桃、無花果乾一起入口，平衡感更佳。而自然豬上頭，那一小顆一小顆的薑糖，更是絕妙；溶化後漾在舌面上的薑辛辣，更提引了豬肉本身的甜美。至於那透著粉紅色則的野鴨，則是讓大夥讚不絕口。香噴多汁、柔嫩中又帶著咬勁。越經咀嚼，越能嚐出那奔放地野味。當然，沾裹點巧克力醬，或是搭著濕潤的巧克力布朗尼，都讓整體的滋味更有層次且美味。