關於媒體與公共關係的思考

當我決定再次籌辦一場品嘗活動時，下最後的決心並不是件容易的事情。
如果您仔細的思考一下，那實際上是非常令人震驚和不寒而慄的，初期來說，你必須有足夠的資金預算來支付所有的花費，從採購盆栽，玻璃杯，餐盤的必需品，到室內的一些裝飾品，以及活動期間內所有員工的薪水，尤其是得有相當的一筆銷售策略來促使活動的成型。

真正令人恐懼的是，已經在非常有限的預算中，得花費相當大的比重在公共關係和媒體曝光上，在這段非常有限的活動期間內，媒體投資是否會對我們的目標群眾產生預期的正面效果，這增加了很多的不確定性。請記住，我們不是一間計畫要經營多年的一家的餐廳， 快閃三個月的格式更加困難，因為它要求您像投資餐廳一樣投資，但卻不像餐聽可以以長期的時間來抵消成本。

事實上，我們需要市場上的曝光和大眾來這用餐消費，以平衡我們快速積累的成本和消失的預算，在如此短的時間內完成我們的運行作業實際上是很艱鉅的，令事情更複雜的是，快閃三個月的格式都只是由著名的廚師嘗試的，這些廚師的名聲已經確保了一大群用餐者不耐煩地等待著和在已經有限的座位名額度中搶奪預訂。

新開的餐廳，在充分發揮潛力之前，還有一些時間來調整內部和學習曲線，但是我們並沒有。當我們開放營業時，我們必須一切都已準備好，每位成員都已必需是在最佳狀態;我們根本不能承受錯誤或任何停擺時間。儘管如此，直截了當地說，一個餐廳成功的背後最大因素是資金的可用性。對於我來說，我並沒有那種奢侈有第三方的財政支持我，也沒有有專業的公司有正確的公共關係和打包的技能來幫助推動和解決在這個快閃活動中會遇到的問題。無論是法律問題專家，室內裝飾設計師，購買原料和物資的採購員，還是經理管理人員能委託和派遣任務，名廚都有這麼自己的一套武器庫可以使用，我問我除了自己之外還有什麼？

有一天，我們正在談論尋找可能對我們適合的公關顧問，我的自傳問題很自而然地被提起。通過討論，我發現有趣的是，大多數公關都習慣剪裁和黏貼他們客戶本生可以用來廣播和銷售有利的資格的一部份，並且將其插入到大眾認可的感性和設想的質量價值中而被認可。舉例來說，像是藍帶烹飪學校，或目前世界聞名的廚師或餐廳，如果一名要被銷售的候選人曾經有參與過這樣的任何一個名廚或是餐廳，那麼這種屬性就會一直被利用和誇大到一個更高的地位。深入實際，任何人都可以去藍帶烹飪學校，洗碗人員或實習生也可以在這些著名的場所工作，但有關被銷售的候選人的細節可能會被這些公關模糊掉。那所有已被提到的也就只是重複世界公認肯定的名字，來同時促進候選人與這世界公認的名字的相對關係和聯想。例如，我們都知道Noma是世界上最好的餐廳，所以任何東西或人與Noma有關的都一定是好的。所以，那被銷售的候選人也一定就是好的。

但是事實上，對於那些謹慎和敏銳的人來說，這些強行植入的銷售手法對於候選人並沒有提供關於任何額外的訊息。如果候選人得靠這樣來銷售自己，那麼好奇的是他們自己到底有什麼是可以拿出來來讓大家肯定的。這當然不是說在這些知名的地方工作，並沒有給予整個候選人一些正向的態度，技巧和經驗。但是我相信重新塑造自己更是重要。跟隨著名的廚師當學徒並不保證個人本身的創新。尤其是當你自己已有機會可以自己出來創業，但選擇持續使用這些名廚的烹飪哲學，不是表達自己的一種方法，而是表達那些名廚他們對你自己所產生的影響。我有機會在一家主廚也曾在Noma工作了近十年的餐廳用餐。所用的菜餚味道很好，水準也很標準，但是這些菜類似於在Noma供應的菜餚。那麼問題出現了，如果是這樣我就去Noma就好了。畢竟，我並沒有體驗到主廚自己有的創新和表達方式，而只是延續了被Noma影響的影子。如果你有機會創辦你自己的地方，那麼從什麼時候開始，你把以前機構學到的東西放在你自己的地方來使用變成是抄襲？

我認為有很多與我們的善良價值觀有關的迷失。能夠辨別媒體污染揭示真理的貞潔是非常重要的。從一開始，我就一直試圖盡可能透明化我們在工作室裡做的，因為管理一個機構真的沒有任何外表給的假象和虛榮心。有些廚師可能會反對我的說法，或者要你相信他們的優勢，但是為了超越，為了更好和不妥協的標準，除了巧思和技巧之外，事實上也需要非常努力的工作，實踐，奉獻，求精，承諾和不懈的追求，才能有一個成功的餐廳，和鑄造成一個成功的領導者。

因此回到我個人所擁有的武器庫，我想告訴你，我既不是優越的，也沒有在任何地方享有任何的特權，而只是一個普通而謙卑的人而已。和你一樣，我有夢想和渴望，有時會發脾氣和得去接受這個不討喜的現實。你不會聽到我和世界知名廚師或餐廳的關係，因為沒有任何這樣的東西可以告訴你。我曾在研究所學習知識領域，但是跟著我的鼻子和味覺來到這個美食世界。像其他人一樣，我試圖追求我的熱情和讓它引導著我。學校給了我一些知識的工具，我對藝術和自然的欣賞也獎勵了我對可能性的啟發。我試圖從藝術家的觀點出發來改變重複，並在這個是我創造的小小工作室裡的小世界測試一些新的想法。我從來沒讓我想像出來菜餚的困難和復雜性打敗我，常常為了解決這個問題，我投入了更多的時間和汗水來解決。跟隨知名廚師當他們的學徒是許多人的首選的方法，也是成為業界發展的行徑。與流行的觀點相反，我這一個人的廚藝之旅並不是我的障礙，反而成為我的力量，是有價值的，富有成效的。當涉及到菜餚的概念和執行準備它給了我不同的見解和觀點，我不用活在名廚影響的影子裡，我可以當自己，發揮,幻想,使其成真。

我熱烈歡迎並熱情地懇求你們來看看什麼菜，我，作為跟你們一樣是個普通的同胞人，能夢想想和發揮出來。當您來到我的工作室時，您不會遇到在品牌商店櫥窗購物時經常碰到櫃台小姐冷眼的態度。您也不會被“幾位用餐”的言語來被打招呼。如果您對我們菜的作法很好奇，我會很樂意與您分享食譜，而不是以言語來迴避。因為當您來的時候，您給了我一個更接近夢想成功的機會，我也很樂意為您做同樣的事情。和您一樣，我也是顧客，也有遇到之前餐廳不好的用餐服務經驗，所以我寫下了服務所有的好壞事項，和我的一起努力同伴分享並成為我們工作室服務的標準做法。

所以，不要害怕來到我的工作室，只因為您沒有聽說過我，請給我一個機會，我會加倍努力來感動您。您的需求將被認真的聆廳和謹慎的處理。

所以快來這玩樂，和我一起走進森林裡吧！

Thoughts on Media and Public Relations

When I have decided to go ahead and organize a pop-up tasting event, the final decision has not been an easy one to reach. If you think about the specifics, it is actually quite overwhelming and shuddering. For starters, you have to have enough budgets to cover everything from purchasing the essentials of pots, glasses, and plates to the decors of the interiors to supporting the employees during this period and above all, some marketing strategy to promote your establishment. What is really frightening though is that the public relations and media cost a fortune in what is already a very limited budget pool. Adding more to the uncertainty is that one has no idea if the investment in media will have the positive projected effect in reaching our target audience in this very limited pop-up period. Keep in mind that we are not running a restaurant which is meant to last in years. The pop-up format is more difficult because it requires you to invest as if it were a restaurant albeit the luxuries to offset the costs in the long run like restaurants do.

The fact is that we need the exposures and the patronage from the public in order to balance our rapidly accumulating costs and diminishing budget and it is practically arduous to accomplish in such a short time we are running. Further to complicate the matter is that the pop-ups are only attempted by renowned chefs whose reputation already guarantees a horde of diners impatiently waiting to snatch a reservation in the already limited seating pool. Unlike a newly opened restaurant, it has some time to tweak and adjust its learning curve before reaching its full potential, we don’t. When we open, we have to be ready; we simply cannot afford mistakes or any down time. Despite all that, to put it bluntly, the biggest factor that breaks or makes a restaurant is the funding availability. For me, I do not the luxury of a third party backing me up financially nor do I have the professional firms with the proper relations and the packaged skills to help promote and navigate the problems bound to encounter during this event. Celebrity chefs have a whole range of arsenals at his/her disposal whether be the experts in legal issues, designers in interior decors, purchasers in securing ingredients and supplies and managers delegating the tasks, I ask then what I have besides myself?

The other day we were talking about scouting potential PR consultant and the issue of my autobiography came up. Through discussion, I find it interesting that most PR is used to cutting and pasting a line of interest in someone’s life and endorse it in order to insert it into the public’s recognized sense of appeal and assumed quality value. For example, the Cordon Bleu Culinary school, or the currently world renowned chefs or restaurants, if a candidate being promoted has ever been with any of these, such attribute gets greatly boasted to an elevated status. Delving into the reality of it, anyone can go to the Cordon Bleu, a dishwasher or an intern can manage to work at these prestigious premises, but the details concerning the candidate gets potentially blurred out. All that gets mentioned then is the names of the already recognized in repetition to force the association of the candidate to the assumed quality value of the public. For example, we all know that Noma is a top restaurant in the world, so anyone or anything associated with Noma must be also good.

But it in fact reveals no additional information regarding the candidate for those who are wary and perceptive. That is of course not to say working at these renowned places did not rub off some positive attitude, skills and experience on the candidate as a whole. But I believe it’s more than important to reinvent yourself; being with the renowned chef under his/her apprenticeship does not guarantee personal innovation and the choice to continuously apply his/her philosophy in the cooking when branching out is the extension of their influence on you, rather the expression of yourself. I had the opportunity to dine at a restaurant whose head chef also once worked at Noma for close to a decade. The dishes served were in good flavor and top standard, but the dishes resembled closely with what would have been served at Noma. The question then arose if I should have just gone and dined at Noma instead. After all, I did not experience a new different cuisine that was the head chef’s own innovation and expression, but just a lingering extension of Noma’s shadows. If you have the opportunity to start a place of your own, at what point does taking what you learned from the previous establishment to serve at your own place becomes plagiarism?

I think there are many myths associated with our values of being good. It’s important to be able to discern the media pollution to unveil the chastity of truth. From the beginning, I have always tried to be as transparent as possible about what we do at the studio because there really is no glamour or vanity associated with running an establishment. Some chefs may argue otherwise or have you believe in their facade of superiority, but to be able to excel in fact takes hard work, practice, dedication, refinement, commitment, and relentless pursuit for better and uncompromising standard in addition to the ingenuity and skills to pull off a successful restaurant and as a leader as a whole. So going back to what I have as my arsenal, I want to tell you that I am neither superior nor privileged in any way, but just an ordinary and humble individual. Like you, I have dreams and aspirations and at times, temper tantrums and the unfavorable reality to deal with. You won’t hear about my association with the world renowned chefs or restaurants because there isn’t any to mention or tell you. I studied at post graduate school but followed my nose and palate instead to this culinary world. Like everyone else, I tried to pursue where my passion leads me. The school gave me the tools of know-hows and my appreciation for the arts and nature reward me with the inspirations for possibilities. Together with the two I have, I try to reform the repetitive from the approach of an artist’s view and bring about some new ideas in this little studio that is my world and my creation. I have never let the difficulties or the complications of the dishes I dreamt up discourage me, only that I tackle the problem by investing more time to solve it. The apprenticeship under renowned chefs is a popular and preferred choice by many as a positive advancement in the industry. Contrary to the popular belief, my culinary journey without one has not been my obstacle and instead becomes my strength and is rewarding and productive. It gave me different insights and perspectives when it comes to conceiving the concepts of dishes and executing the preparations.

I welcome and implore you with warmth to come to see what dishes, I, as your next average fellow human being, have been able to dream up. When you come to my studio, you won’t be met with the superficiality of cold stares you often come across when window shopping at the brand name stores. You will also not be greeted by being asked “how many.” If you are curious about our dishes, I will be more than happy to share with you without being evasive. Because when you come, you are giving me a chance to be a step closer to my dreams and I will gladly do the same for you, too. Like you, I am also customers and have been mistreated before so I wrote down all the good and the bad about the essentials of the service and they become the standardized practice of my place.

So do not be afraid to come to my studio simply because you have not heard of me. Give me a chance and I will work extra hard to impress you. Your needs will be considerately tended to with care and earnestness. Come, have fun, forage and walk into the woods with me!

Feuille food Lab’s Silent Voice

It’s been three years since the very first idea of establishing a studio whose sole purpose is to research and develop cuisines that are fun and memorable to play and eat with—something you would not see on a regular dining table. The place was meant as a playing ground for the inventive and inquisitive chefs who look at the traditional norms of cooking, and question if this method can be further improved, scrapped, or develop new ones altogether. We want to take away the spoons, the forks, and the plates and see how our customers would react. 

We’d like them to experience that joyful and carefree moments as a child when playing in the dirt and in the sandbox for the first time and not afraid of getting themselves dirty or scolded by their parents. So we take ourselves outside, look at the concrete buildings and the pavements, the lamp posts that line the streets and further out to the boundaries between the cities and the wilderness. We discovered that there are inspirations hidden in the landscapes—be the city or the wilderness— and that each vision of the landscape we see is a scenery that could translate into the plating presentations. 

And the fauna and flora in them, are potential ingredients that are as local and natural and renewable as possible, but are often overlooked and abandoned in search of more popular and higher-priced items by others. As feuille’s mission, we attempt to bring the experience of a day out to the dinner table just as we have experienced as we take ourselves out. Ingredients we use will be as native as possible, and perhaps, with some foraged flora as well. We wish to create a fun, and emotional dining experience just as we have envisioned it. We hope to see you soon, dear friends, guests and patrons!

Decoding Feuille Food Lab’s Cooking Philosophy

To me, eating has always been more than just filling up our stomach and subduing our growling hunger. It can be as enjoyable and entertaining like watching a good movie or elevated to attending an award-winning opera with the tingling effervescent taste of champagne lingering on one’s palate. But a good meal takes effort, and an exceptional one requires even much more than just planning, sourcing, and executing. Today there are no shortages of celebrity chefs out there. For them to become established figures in the industry each one of them must do more than just to make food taste good—they must have something up their sleeves that are unique which set them apart from others. I believe they are telling their stories, whether they be personal journeys or the processes of their metamorphosis. Like artists showcasing their work in the exhibitions, there exists a deeper meaning than what the eyes first perceive. And for those who are seeing with their mind and soul, they can have a deeper sense of connection with not just the food but with themselves as well.

For me, I have mentioned that food is entertainment and I often wondered if it can be much more. Unfortunately, people do not have equal standards when it comes to the things they value or are familiar with. For example, between food and movies, you would expect good acting, a good plot, and excellent CGI animations for a sci-fi movie in order to be rated enjoyable, but for food, perhaps it only has to taste delicious and fulfilling. Our needs in this area seem small and minute compared to others. At one point, just to make the food taste delicious becomes quite limiting and compartmentalized in the general sense of being fun, interesting, and memorable. Why not give it a story in the way of how I choose to tell it? I decided that I needed pointers, guidelines, or philosophies that would help guide me to touch on the essentials in this culinary labyrinth of possibilities. When I get stuck, I trek, often from the cities to the woods. And with it, the changing of landscapes is quite noticeable, too. Commonly, a variety of produce is grown in the fields, yet, inside the forest with limited sunlight, it’s a different whole world altogether. Immediately, the “rare” and the “common” come to mind. Inside the forest, it takes effort and time to locate the desirable ingredients and they never are in big quantities as opposed to the cultivated ones which are often quite accessible. In the culinary world, there is often the debate between treating the ingredients minimally to taste their pure flavors and manipulating them in complicated ways to conform to a particular taste profile. Recognizing this, it’s important to understand the ingredients well to make sound judgements as whether to present their “crude” taste, preferably best without any additional seasoning, or carry out preparations to remove the unwanted and enhance the desired. As a playful twist on both positions, I would present in addition the crude flavors and also carry out all the manipulations necessary to “imitate” the ingredients in their original forms.

Trekking in the woods is an immersive experience. You have the tall trees of various classifications lining both borders of the trail. The angle of the sun, and the light rays filtered through by the green foliage cast different ambiances on the forest floor. Responding to the physical differences of each niche, flora and fauna choose the “habitats” best suited to their needs. Each habitat is gingerly balanced and the flora and fauna support each other. Here you would find ingredients not available elsewhere; for example, a particular forest snail, and the mushrooms they feed on and the wet moss that helps flourish the mushrooms. If you step back and pause to take a still frame: the different textured soils, the muddy puddles in the trail after the rain, the fern based vegetation, the patches of bush flowers, and the tall fibrous fallen wooden trunks, you then have a particular forest “scene.” The scenes can be quite variegated, high on the plains where the temperature is low, and you have an alpine or snowy scene. Follow the creek to the edge of the landmass into the intertidal zone, you have the beach scene.

When you have the ingredients gathered and assembled, each “texture” is apparently different from the soft to starchy to fibrous to crunchy to succulent. The texture is of particular interest because we seem to love the textural feel on the palate. And texture gives weighted credential as to something tastes good or not. For example, as simple as the classic Caesar salad seems, it employs seemingly innocent ingredient combinations that are in fact quite complex. The romaine lettuce has to be as clean and plumb as possible to impart that crisp and clean mouth feel. The croutons must not be stale, but attain a proper toasted surface of each flour granule from the inside out to achieve that right dry exploded crunch. The bacons go head to head with the slightly stringy yet soft cheese, contrasting against the hardness of its moisture removed protein fibers. One salad, but deep in numerous degrees and extent of textures all packed into one. Now imagine you are eating this masterfully prepared salad. It certainly would have brought a smile to my face. Some part of me must have agreed to this flavor profile, which must have resonated my approval based on my experience of criteria on how this salad should be. My sense of taste is undoubtedly engaged. But what would further accentuate the experience of eating this salad? Move the dinner table to the field where the lettuces are grown, play the sound effect of “crunch” of biting into this salad, and drift the aroma of bacon being grilled on an open apple wood fire pit over to the dinner table. It will be a sensual experience not likely to be matched anytime soon.

Partly because you have not experienced it before and the fact that your other sensory organs of smell, sight, and hearing all participated and helped to capture that memory. As shown, the sense organs are powerful motivators that must be engaged and taken into consideration when designing a dish. Are forks and spoons really needed to enjoy a good meal? Have a picnic in the woods, pick the finest mushrooms, forage the freshest flowers and edible greens possible to add to your salads and sandwiches. The expectation of it, of being able to partake in the process of making your own meals can be a playful and triumphant one. Engaging diner interaction to the completion of their meals promotes a sense of deeper connection, belonging and appreciation for something they are about to consume.

“Look deep into nature, and then you will understand everything better.” Albert Einstein has left clues for all those who seek them; our interpretations may be different, but nevertheless it is a quest of self-discovery and to understand things better. And it is indeed rewarding to be able to trek in the woods. Just a few hours into the hike, I already feel calm and my spirit is usually lifted and invigorated. Taking what I have learned and observed in this journey, my pantry is then complete with these elements of “crude, imitated, rare, common, habitat, scene, texture, sense, and playfulness” to formulate the approach or philosophy to my cooking and to play to my heart’s content. In this era of busy metropolitan life where there is much at stake, our time for ourselves is incessantly compressed and truncated. To take a time out in the woods seems virtually impossible. So I thought if people cannot go to the woods, I shall humbly bring the woods to them, to their dinner table, to their very last meal of a busy day to relax them. The menu that follows then, at least for this season, is a journey through the woods. Picture a wooden cabin set at the edge of the forest, perhaps in the southern Provence region of France in a late summer and pre-autumn setting.The wooden cabin is easily nostalgic because it is reminiscent of the past life where people had to work for their meals from scratch, by raising the livestock and foraging whatever is available to supplement their daily diet and preserving their vegetables by pickling when the time comes.

Taichung restaurant

主廚Tim ho的觀察

OBSERVATION

觀察

• 風暴停了
  昨夜的大雨沖洗掉任何的泥濘, 歸還了生命最原始的形體。
  去除了華麗包覆的累贅, 稀有的和平凡的, 在黎明第一道光景的洗禮比對和競爭。
  它們的選美比賽即將揭幕。
  
  
• 晨
  一個光景被照亮了。
  畫家, 攝影師開始了他們的毛刷, 盡力的模仿這一個那麼有生氣和互動的棲息地;一個充滿綠色, 黑色, 黃色, 橘色, 藍色的大地; 從他們愛玩耍的氣息, 不斷的進化演變,催眠陶醉了我們的觀感。
  那多樣化的質感—石頭, 鬆軟的泥土, 那輕盈清脆的綠葉, 果樹的果實和那湧動的河流—點綴了自然的大地, 更照亮確實了feuille verte 的料理的方向和創作。

關於 Feuille food Lab 芾飲食實驗室

• 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。

www.feuille-studio.com

2016春夏季MENU 菜單

Tour

Flatbread, parmesan and camellias leaves
枯枝葉

First Signs of the summer, watermelon, pineapple, fresh lawn vapor
酷夏的第一道暗示

Nutty Flavors with cardamom, coriander, and chili flakes
堅果的味道

Rock and Slate with vinegar, garlic, hummus, and aromatic oil
石板

Bird’s Nest of potato threads, mozzarella sphere and mocha spice
鳥窩

Evoking a spring scent, lemon verbena
喚起春天的味道

Steamed Brioche with sour cream, lychee, and rose
蒸的糕點

Savory Cookie with salt cured pork belly, sauerkraut cream cheese
鹹的餅乾

Gazpacho, bonito and ham
不是義大利冷湯

Shrimp sashimi, avocado, tomato water gelee and peach water snow
甜蝦

Salad of beet and black fin tuna
又是沙拉

Breakfast is Served, broken egg, tomato tuna steak
早餐

Pond, brewed tea bag consomme, salty mint mousse
茶包池塘

Fence on the high plain, Prescott, Arizona
亞利桑那州的高山區

Lollies of the sea
海洋的棒棒糖

Picnic: sandwich and cupcake
野餐

Thaw解凍

Broken pottery, watermelon, snail, walnut
破碎的瓷盆

Fruits in their habitat
水果的棲息處

Footprints in the Muddy Plain
泥濘裡的腳印

Childhood Bubbles of vanities and flambe
童年的奇幻泡沫回憶

Frozen and Frozen, liqueur and citrus
凍和凍

Paper Bag of Surprises
午餐袋裡的驚奇

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Voyage du vert

Eye candy, red wood sorrel, pumpkin rock, blueberry compote, cream fraiche, zeta crispy
眼裡的糖果,酢漿草, 南瓜石頭, 藍莓果醬, 跳跳糖

The spring snowman, melting, sprouts of buds and flowers, granita and mocchi dough
春天的雪人, 初醒的花苗, 融化的碎冰,

Mounds of green, manchurian wild rice crisps, chamomile distillate, mint and sorrel of various kinds
綠意的山坡, 脆的,黃春菊香水, 不同種類的薄荷

The delicious onions, charred, grilled, pickled, and stir-fried partially covered in soil
可口的洋蔥, 烤的, 醃的, 炒的, 覆蓋在部分的土壤裡

“Reap,” micro-mustard leaves and red prawn
”收割,“ 芥末苗, 胭脂蝦

Homemade, 38°cultured yogurt, stonecrop, almonds, wood sorrel and lemon scented oil
自製的味道, 38度發酵的酸乳, 石蓮花, 杏仁, 萊姆油

The “Vegetarian” farm, blood pudding, faux beef, caviar
素食的農田, 血布丁, 似牛肉, 魚子

Frozen, squid, lemon verbena oil locket, bartlett pear, seaweed paste
凍, 烏賊, 馬鞭草油玻璃, 西洋梨, 海草醬

The Forest, the birds, and the damp, pork rib, blanched roe, and dehydrated green confetti
潮濕的森林, 鳥聲, 豬肋排, 乾燥的地面覆蓋植物

Garden, rose, chrysanthemum, hibiscus, and many other flowers you may find in he garden
花園, 玫瑰, 菊花, 朱僅, 和很多會在花園裡出現的

Pitaya and berry soup, pickled pitaya logs, blackberries, baby cucumbers
火龍果和漿果湯, 醃製的火龍果, 黑莓, 小黃瓜

The “cold” hot spring, the reactive volcanic reaction
冷的溫泉, 反作用的火山反應

For our beloved earth, “a gift”
獻予大地的禮物

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Première fête

不是義大利麵和肉丸子- 2016 Menu,

Feuille Food Lab Elixir, tangerine oil, yogurt whey, chewy tapioca, cucumber
Feuille Food Lab 一口飲品, 柑橘油, 優若乳水, 珍珠, 黃瓜

Roll-up Salad, smoked salmon, snow of lemon oil, capers and the usual stuff that goes into the salad
捲的沙拉, 鮭魚, 檸檬油的雪, 酸豆, 和那一般會在沙拉裡面出現的東西

It’s Thai Pudding, stir-fried pork and puffed rice
是泰式的布丁, 豬打拋, 脆米

Not French Fries, foie spread and hopefully more
不是薯條, 鵝肝抹醬, 和希望有更多的東西

Buttercup, cod liver and whatever fills it up
圓盒子, 鱈魚肝, 和可以裝得下為主

Cold shrimp, raw, beet, carrot puree and tea granita
冷的蝦, 所以是生的, 紅蘿蔔泥和冰香茶

Soup, pea cluster and mackerel
湯, 毛豆球, 和鯖魚

The reminiscent Greek flair, without the pita bread
沒有希臘麵包的希臘風情

I thought of breakfast, bacon, lettuce, toast, and tomato
我想起了早餐, 培根, 生菜, 吐司, 和番茄

Blueberry and Onion, dessert of bubble gum, tea granita and crispy bread
藍莓和洋蔥,是甜點, 茶碎冰, 煎麵包

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dinner only / 晚餐

Please note that the menu is subject to change

請注意目前所列出的菜單, 由於材料季節的變化是會有所改變的