2014年11月30日 星期日

芾飲食實驗室-最新訊息

想得知最新訊息 請搜尋Feuille food Lab臉書
https://www.facebook.com/feuille.food/



台灣大道與大墩路交叉口的【芾飲食實驗室】季節餐點請詳閱網站 ! 
www.feuille-studio.com




  • Feuille不是一家餐廳

    至少在概念上不是傳統意義上的。我們沒有固定的營業時間,而且我們的營業時間與菜單的研發時間劃分開來。
    我們相信,飲食不應僅僅是滿足我們的食慾,而應該是其他感官的整體身臨其境的體驗;用餐應該和娛樂類似,就像看電影或者聽音樂一樣,同時還要享用爆米花,佐上一杯香檳或者一杯濃香的冰淇淋。
    我們喜歡在戶外,學習,種植和尋覓植物,這是我們的菜餚汲取靈感的地方,也是目標,最終在菜園裡種植著自己的蔬菜。我們努力通過減少食物浪費,盡可能多地使用當地食材,來減少我們對環境的影響。
    Feuille不僅僅是研究和開發菜色,如何在整體用餐體驗的部分也占了很大的比例,從來不只是簡單地把空的水杯倒滿而已,在正確的時刻把遞盤子給客人,在客人提出要求之前預先考慮客人的需求,傳達廚房餐餚背後的故事,連接著每道菜背後的情感。

    它沒有一個有魅力的門面或華美的裝飾,也沒有高級餐廳通常擁有的燙金或白桌布服務,這是個簡單、質樸、簡約的地方。
    是什麼讓它獨一無二,我們在服務和烹飪方面沒有先入為主的偏見,我們堅信細節是不斷完善和學習的基本要求,我們進一步想,能夠照顧到客人的方法是將服務人員與少數客人配合,因為每張桌子的客人都是不同的。它擁有自己的想法和獨特的習慣,只有專門為他/她的客人服務的服務人員才能真正理解和滿足每一位客人的需求。實際上,這裡並不是一個只有七個桌子的工作室,實際上是七個小廳,都有自己的專屬服務人員。

目前只開放限定時間,歡迎大家來森林裡漫步,經歷【FEUILLE FOOD LAB】美味餐點。


芾飲食實驗室

地址:台中市西屯區大墩路1036號3樓
Tel: 0989-990133
E-mail: feuillefood@gmail.com

2014年5月24日 星期六

型態的變化

Metamorphosis

烹飪不僅是種趨勢,而是個性化的陳述。
Cooking is not a trend, but personalized statements.
If you look closely at the life cycle of a caterpillar, you would see that they spend a majority of their time feeding, absorbing the nutrients necessary for their transformation. Perhaps, within these feeding is the genetic instruction given for the cycle of metamorphosis. Very much like the beginners to cooking, we, the beginning caterpillars, follow closely the instructions and recipes given to us lest any carelessness ruin the final taste of the dish. Being a diligent and exemplary apprentice, one can master the techniques to produce dishes with precise and pleasant flavors to everyone's liking. Personal touches and creativity enhance the variety of the dishes and that's why we have so many restaurants to choose from and indulge in then.
Perhaps, it is enough for the most part, particularly in the face of entertainment and the enjoyment of good flavors to accompany a fun night out. But there raises the questions of simply having good flavours is enough from a chef's point of view. If cooking is an art, then what separates an amateur from a professional is the masterpiece crafted that is evidently infused with the distinct personalized statement and philosophy behind their cooking.
Take el bulli restaurant in Spain for example, their techniques to cooking changed the world. What followed after is a wave of adaptations of their techniques showing up in restaurants across the globe. They have become a trend, but what about his approach to good flavours that essentially drive and influence his techniques in the first place?
Ferran adria of el bulli is the forefather of avant garde cuisine. His cuisines are so unique and so unconventional that they are his personal statements, his philosophy at work, and where his inspirations are derived from. His statements, affectionately known as molecular gastronomy, started a movement; although they received a different type of scrutiny. And what followed after, is easily a series of public misconceptions, and a "food trend" where some ambitious chefs follow, sometimes at the cost of flavors, just to have their restaurants lined up for the plaque of molecular gastronomy fashion. Combined with public misconceptions and limited understanding to cuisine, it's easy for the public to label any restaurant with "dishes that look like something, but are actually something else" as molecular gastronomy.
A trend should not be blindly followed unless it has a meaning, a purpose, and an identity. I do not want the dishes served at my studio become the victim of blindly followed food fashion or trend. I need le vert to have its own identities and personalities-- a particular philosophy that is solid on its feet with clear meanings and statements, capable of moving the diners with emotions, and directs the evolution and techniques involved behind the preparation of the food. It has become quite clear to me that how important it is for me to find and define my own philosophy to cooking; because if I don't, I'd be lost in this culinary world as an amateur, eternally pursuing that masterpiece instead of being the hands that created it.
I am glad that I realized cooking is a passion to me and I am doing it because I love it.


2014年4月24日 星期四

勇氣 Bravery

Feuille料理實驗室不是一家餐廳,而是一個工作室


其目的是促進烹飪互動,教育,創造力和透明度。
 我們不是全職工作,只在指定的服務時間,我們都擺脫了我們日常生活中的各種職業角色,並承擔了廚師的雙重身份。
 在整齊的白色制服和黑帽子下面,是有個性,經驗,知識和有不同年紀的人們。了不起的是,雖有所不同,對於烹飪的熱情結把我們結合在一起。
 誰會想到,我們精心細緻的編排的廚房人員是由精通攝影,視覺藝術技術,市場營銷,化學背景和會計專業的不同專業人士經營的。
 對我來說,儘管有所不一樣,但我們卻能相互尊重,相互鼓勵、激勵,這真是太神奇了,具經驗豐富的同仁擔任導師的角色,培養了一些經驗不足的夥伴,讓他們可敏捷執行任務,幫助他們加快了嘗試的步伐,這些工作人員並沒有因他們經驗不足而緊張不安,或露出畏懼地面對這次的試菜服務,而是勇敢地、毫不猶豫地、不示弱地、這讓我感到最為欣慰。
在服務期間,緊張和壓力高漲,儘管出現了錯誤,但全體人員能夠迅速適應,即興創作,糾正錯誤,讓不安的情緒穩定下來,我認為無疑是其勇敢和魄力。不管你來自哪裡,或者你的背景,如果你願意相信你想做的事,你覺得可以做的到,那麼如同齒輪將落在正確的位置般,來幫助您開始和前進。


Bravery 

By Tim H. – April 17, 2016
Feuille food lab is not a restaurant, but a studio where its purpose is to promote the culinary interaction, education, creativity, and transparency. We do not operate full time and it is only during the appointed service hours that we all shed the various vocations of our daily life and assume the double identity of a chef. Underneath that carefully tapered white uniforms and black hats are individuals with differences in personalities, experience, knowledge, and age. What is truly remarkable is that despite all that difference, we are bound together by the same passion in food. Who would have thought, our carefully and meticulously choreographed kitchen is operated by different professionals proficient in photography, visual arts technology, marketing, chemistry, and accounting other than fine dining professionals. It is amazing to me, that despite all that difference, we have treated each other courteously with respect, encouraged each other with assurance, and motivated each other with good will. And staff with more experience took up the role of a mentor, nurtured those with little experience and those who were more agile and acute in execution helped pick up the pace of those attempting the task for the first time. I am most consoled by the fact that these staff members did not let their inexperience or nervousness slow them down, but rather they stared fearlessly into them, face stern and ready with determination, without slightest hint of faltering.
During service, tensions and stress ran high. Despite the fact some mistakes were made, the staff were able to quickly adapt, improvise, and correct their errors without letting their emotions get the better of them. I think there are valor and braveries in many forms, what I witnessed here is certainly one of them—regardless of where you come from or what your background may be, if you believe in what you want to do and that you can do it, then all the gears would fall in the right place to help you get started and ahead.

2014年2月19日 星期三

台中西屯區-隱身城市裡的綠洲

台灣神秘餐廳

FEUILLE FOOD LAB
品牌會員活動,頂級客戶專屬










二樓環境





關於 Feuille food Lab 費飲食實驗室
  • feuille food Lab, 想逃離都市一慣的冷莫, 束縛, 和喧囂。
    我在那一個小小的屋頂, 藏了一個聚集的地方, 遠遠離開地面上的人群, 有綠, 有花,有草。
    伸手可及, 便是大自然的果實, 自然, 潔淨, 沒有都市裡虛榮的汙染: 一個屬於我自己的綠洲。
  • feuille food Lab [法]—跳脫傳統的綠葉, 是沒有束縛的, 隨風而盪, 帶領我的心, 漂盪到原始的野外。
    綠是大自然的顏色, 葉是大自然的創作。
    無形的大地之景是feuille 的靈感之泉, 她影響了feuille verte的料理, 使它陶醉, 無形,和奔放:像是善變無形的風, 滋潤看不見的水氣, 給予資源的大地, 和那呵護, 帶領的空氣 。
  • 感謝和歡迎你的到來
    嘗試跳脫你習慣的餐桌, 更鼓勵你沉浸和參與我們季節性的料理。
    在這十八到二十二樣菜色裡面, 要你拋開你的束縛, 成為一個在沙坑裡, 泥濘裡, 泥土裡玩耍無憂愁的野孩子。


2014年2月5日 星期三

飲食實驗室裝修工程完成

讓綠葉充滿生氣

超過兩年半的計畫和主廚親自餐與設計與繪圖, 不斷修改下, 這個場域的想法終於結了果。
再來就是更多的等待, 直至室內裝修工程的完成。

為了要和 feuille verte studio的實驗室特質能展現, 裝潢風格採用現代但又帶點原始粗糙的氣息, 充分利用木頭、石材、水泥, 再加上些許金屬的應用,來把不同的元素組合, 同時綠色植物與花卉將被充分應用及點綴,工作室將呈現優雅的外型。
地板將會是木板和石頭磚紋的結合。
廚房將會佔去三樓的主要空間, 但備有足夠的空間預留了個長長的主廚十人桌。
在大長桌用餐的來賓們,能看見廚師親自為他們準備著, 甚至準備那道餐點的廚師會親自送上餐點; 坐在四樓的來賓也一樣有機會能到廚房觀賞。

一個大的開放式展示櫃會展示比較少被使用的食材, 食譜書籍, 和玻璃與器皿, 能讓前來感到好奇的的朋友可以一起分享。