關於 the fat duck chef ，我們在網路上蒐集到這些相關的討論、資訊與評價

Leek & Onion Tart. At 【Michelin 1 🌟 Roganic/Aulis HK】. I am not sure how to explain this in a few words at all, but some of my best meals in my life were eaten in London actually 🇬🇧 . The Ledbury & sister shop Harwood Arms comes instantly to mind, and Fergus Henderson of St John I have also interviewed him before in HK.. 🤔
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And then the likes of Fat Duck, Chef Heston Blumenthal I was always watching his episodes and driving 200kph in an Aston Martin to arrive at his restaurant. It was rather obvious that London was finally catching up with the likes of Spain, France Paris, and the coffee scene was somehow dictated by the Australians Antipodeans arriving in London. And then it all worked out and excelled afterwards! ❤️😋 @ Roganic Hong Kong

必吃牛骨髓、魚子醬雪糕

坐落尖沙嘴海運大廈地下擁無敵維港美景的美式意大利餐廳Al Molo，由紐約名廚Michael White苦心經營了8年，仍難逃結業命運。該舖位最近已由San Sebastian名店Amelia接手，為食客呈獻富意大利風情的歐式創意料理。

Amelia創辦人兼行政總廚Paulo Airaudo來自西班牙東北名城San Sebastian，出生移居阿根廷的意大利家庭，於18歲開展其廚藝旅程，任職過的米芝蓮星級餐廳包括3星的西班牙Arzak、3星的英國The Fat Duck及1星的意大利Magnolia。

他於2015年在日內瓦創設自己的新派意大利餐廳La Bottega，僅5個月便摘下米芝蓮1星。2017年，他重返San Sebastian，開設以其女兒名字命名的首間獨資餐廳Amelia，致力以新鮮時令食材為客人製作美味的新派料理，僅6個月獲頒米芝蓮1星。去年2月，他在倫敦開設另一餐廳Da Terra，主打融入意式風味的拉丁美洲菜式，同年10月取得米芝蓮1星，為其「摘星旅程」又下一城。

上月中在香港開業的Amelia Hong Kong有別於San Sebastian僅得20個座位走高級fine dining路線的Amelia，設有130個座位的香港店定位為casual dining，每月會更換菜單並注入新元素，務求令食客每次到訪都有新鮮感，而收費則平易近人。

我與幾位嗜美食的朋友於該店開業不久便去一嘗，均被Chef Airaudo以其用料精良，帶現代感並具意大利風情的創意歐式烹調，征服了我們的味蕾，當中來自總店的招牌菜式牛骨髓及魚子醬冧酒雪糕，值得一吃!

#Amelia #AmeliaHongKong #PauloAiraudo #ChefAiraudo #BoneMarrow #魚子醬冧酒雪糕

📍Fraser Valley Specialty Poultry
Ever wonder how to prepare Christmas Dinner like a pro? Impress your friends and family with something unique this Christmas!
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Fraser Valley Specialty Poultry recently partnered up with Buy BC: EAT DRINK LOCAL to help promote local farms and businesses. The project “Cook Poultry like a Pro” features 5 different chefs, each creating unique recipes with FVSP goose, duck, chicken and squab products. Buy BC Poultry For Freshness & Quality, Like the Pros Do!
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The duck recipe that @cheftrevorbird created was beyond expectation. With the long slow roast and heavy basting of the duck, the crispy duck skin had a nice sticky glaze and a sweet sesame taste while the potatoes and carrots soaked in duck fat was well caramelized and buttery!
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While Chef Bird’s duck was quite impressive, the goose recipe that @chefhawksworth has came up with was truly savoury. The goose breast was so tender and buttery that it melts in your mouth. It had a unique richness to the meat while the squash, carrot and pear added sweetness to it. It was a nice medium cooked, crispy skinned goose breast
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Check out all five delicious recipes from Fraser Valley Specialty Poultry’s landing page! We invite you to enter the online contest and vote for “The Recipe You Want to Challenge the Most”!
https://www.fvsp.ca/buybc/cookpoultrylikeapro/
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Taste: 🌕🌕🌕🌕🌗
#foodieyaya #FraserValleySpecialtyPoultry #BuyBC #cookpoultrylikeapro #ad