Ritz-Carlton Magazine - Winter 2014 - Chinese - (Page 126)

准备阶段从左上方起顺时针方新到的虾；汤团制向：备；巧妙雕琢的鱿鱼。 "I've always looked at the product wIth love In my eyes," he admIts. "看着我的精心之作，眼神里总是不禁流露着深深地爱，他欣然说道。 " PreP school Clockwise from top left: Newly arrived shrimp; mise en place for gnocchi; artfully sculpted squid. 126 w w w. r i t z c a r lt o n . c o m Michel Guérard, until military service brought him back home to Llançà. For extra cash, he cooked at Miramar, a mom-and-pop restaurant there. That's where he fell in love with Montse, the daughter who ran the front of the house, as well as the products and flavors of the Costa Brava. Three years later Pérez and Monste married, and Miramar earned its first Michelin star. Montse still runs the front of the house at Miramar, now a destination for foodies worldwide. Just as Pérez's langoustines come from an old friend on the coast, so does the produce, all sourced from farmers about 50 kilometers northeast. "I've always looked at the product with love in my eyes," he admits, deglazing baby carrots and cauliflower florets with one spoonful of crab consommé at a time. These tiny vegetables give flavor and color to his signature crab stew, which comprises individual nuggets, each one a classic distillation of the crab. As Pérez points out, fish stew is typical of the region, but to focus on the crab is what makes it unusual, what makes it "ours," he says warmly. He fills a square of cellophane with mushroom, olive oil, salt and consommé, ties it with twine and sets it gently into a small copper sauce pan. This package will be snipped open and poured tableside, its light scent enveloping the plate. "The real grace of the dish is when you open it," he says. Opening a stew? Slipping uncharacteristically into the first person, he smiles. "I like to transgress the rules. This is where I find happiness." 生了当一名厨师的想法。他想做一个披萨，但没有烤箱，所以他试图在烈日下烤一个厚厚的圆面团。 "不用说，没成功， " 他笑着说道， "但从那时起，我学会了坚持不懈。 " 佩雷斯坚持不懈的韧劲让他从海滨小镇 Llançà 来到了米歇尔盖拉德传奇的法国厨房， · 直到服兵役才回到家乡 Llançà。为了赚更多的钱，他在一家夫妻经营的餐厅米拉玛当起了厨师。在这里，他与蒙特塞坠入爱河。蒙特塞是这对夫妻的千金，负责管理前厅营业部及科斯塔布拉瓦农产品和风味小吃。三年后佩雷斯和蒙特塞喜结连理。，，此时米拉玛获得了第一颗米其林星。蒙特塞仍负责米拉玛前厅营业部的管理，不过如今的米拉玛已成为全球美食家的终极目的地。佩雷斯通常从沿岸的老友处采购海螯虾，在采购农产品时也是如此，所有农产品均从熟识的农民（约在 50 公里外的东北方）那里采购。 "看着我的精心之作，眼神里总是不禁流露着深深地爱，他欣然说道， " 同时用一匙清炖蟹肉汤在小胡萝卜和菜花瓣上上浆。点缀的这些蔬菜丁可让他拿手的清炖蟹肉色香味俱全，这道菜中有独具特色的蟹肉丁且每一块都是蟹肉精华。，佩雷斯指出，炖鱼是该地区的特色，但对于蟹来说，应该注意如何才能做出不同寻常的味道，及如何才能做出 "我们的" 特色，他热情地说道。他将蘑菇、橄榄油、盐和肉汤盛放在一个方形玻璃纸上，用麻线将其系好，然后轻轻放入一个小的铜制单柄煲中。在餐桌旁现场剪开此包并倒入盘中，一道清淡、鲜香四溢的佳肴即刻呈现。 "这道汤最优雅不同之处是在桌边现场打开，他 " 说。打开一道汤？他笑着解释，一反常态地用了第一人称 "我" 。 "我喜欢打破常规。只有这样，才能让我找到快乐。 " http://WWW.RITZCARLTON.COM

Table of Contents for the Digital Edition of Ritz-Carlton Magazine - Winter 2014 - Chinese

Ritz-Carlton Magazine - Winter 2014 - Chinese
Contents
Contributors
Editor’s Letter
President’s Letter
Falling in Love With ... Bangalore
Design
On the Boulevards
Shopping
Gifts
Beauty
Jewelry
Watches
Tradition
Behind the Scenes
Family
Local Knowledge
Outdoors
As It Was
Herzliya
Fashion
Culinary
Let Us Stay With You
Heritage

Ritz-Carlton Magazine - Winter 2014 - Chinese