法國的美食史幾乎和法國的歷史一樣悠久，更成為法國文明史的一部分。一頓完整的法餐一般由4道式菜品組成，包括前菜、湯、主菜和甜品，有時(shí)會(huì)加上一杯餐后咖啡或茶，盡享法式優(yōu)雅。法式餐品大多制作精細(xì)、選料廣泛，從蔬菜、水果一直到肉類、禽類都是其選擇范圍；其中的鵝肝更是成為法餐中最受人追捧的料理之一，與松露、魚子醬并稱為“世界三大珍饈”；法式菜肴烹調(diào)手藝考究，滋味有濃有淡，花色繁多，重視調(diào)味，調(diào)味品種類多樣。

The history of French cuisine could be as long as the history of France. Generally, a formal French meal consists of 4 courses including appetizer, soup, main course and dessert. For some time, a cup of tea or coffee will offer guests have a better after-meal experience. Among all the ingredients, foie gras, truffle and caviar being regarded as luxury stuff are the most popular choices for gourmets.

當(dāng)客人來到

傳承純正法式風(fēng)情的喬爾·盧布松美食坊

又該如何正確地享用法餐呢？

How do guests enjoy authentic French food at 

L'Atelier de Jo?l Robuchon?

一般侍應(yīng)在遞上餐牌前，都會(huì)先問客人是否需要一杯開胃酒。入座后，客人面前會(huì)至少放上兩個(gè)高腳杯，杯口較大的高腳杯為紅酒杯，便于散發(fā)紅酒的甘醇香氣。稍小一點(diǎn)的用于盛放白葡萄酒，細(xì)長的酒杯則用于盛放氣泡酒或香檳以延長起泡時(shí)間，讓客人邊品酒邊觀察氣泡的通透。通常來說餐廳會(huì)選用粉紅香檳或甜白葡萄酒作為開胃酒。

Waiters will ask guests whether to have a glass of aperitif before serving menu. Normally, at least 2 goblets will be presented on the table, the big one is for red wine to send out the wine fragrance while the other is for white wine. In some restaurants, they will also provide slim goblets for champagne to let the guests observe the bubbles. Champagne rose and white wine are always used as aperitif.

(面包籃 Bread Basket)

正式的法餐廳在享用主食前通常都會(huì)先給客人一份面包籃，讓客人邊聊天邊享受面包。一個(gè)餐廳面包口感的好壞，通常能體現(xiàn)出這個(gè)餐廳的水準(zhǔn)。

喬爾·盧布松美食坊的面包籃包同時(shí)兼有硬包和軟包，包括迷你法棍、培根芥末籽法棍、孔塔奶酪包和藏紅花面包等。其經(jīng)典的迷你法棍和羊角包搭配印有JR字樣的黃油，每一口都飽含滿滿的綿密與香甜。

Normally, bread basket will be provided firstly before serving other dishes in French restaurant for guests to warm up the atmosphere. The taste of the bread can present the level of the restaurant.

Bread basket in L'Atelier contains mini baguette, bacon mustard seed baguette, comte cheese bread, etc. Accompanied by butter with JR pattern, our signature baguette and croissant is full of smooth taste.

(芝士焗松露豬肉蓉配法國面包 LA TARTINE)

法餐中前菜“Entrée”這個(gè)詞來源于“進(jìn)入”一詞，表明食物從廚房進(jìn)入用餐區(qū)。所以，前菜是指在主菜之前呈上的菜品，是食客放松心情，慢慢進(jìn)入用餐狀態(tài)的一個(gè)重要環(huán)節(jié)。因?yàn)榍安说男问较鄬?duì)靈活，很多頂級(jí)廚師更喜歡在前菜環(huán)節(jié)給食客提供更多的變化和驚喜。前菜一般是涼菜或色拉，盡管菜單上有多個(gè)品種的前菜供饕客們選擇，但一次最好只選擇一種。對(duì)于像蔬菜色拉這樣的前菜，若有大片的葉子，需要用叉子重復(fù)折疊幾次，折出一定的厚度之后用刀切成適當(dāng)?shù)拇笮∈秤谩?/span>

In France, people use the word 'Entrée' which means entering to the dining area. Appetizer is the dish serving before main course for guests to relax themselves in order to have a better dining experience. Cold dishes and salads are the common appetizers in French restaurants. Even though lots of choices will be listed on the menu but it would be better for guests to choose one dish at a time. When eating salads, especially vegetables with large leaves, it's better to fold the leaves and cut them into small pieces before eating.

喬爾·盧布松美食坊的菜單上有6種口味風(fēng)格相異的前菜，無論是層次豐富的蟹肉魚子醬塔佐龍蝦凍及椰菜泥；爽口的法式蘋果及甜菜沙律伴牛油果醬及青芥末雪葩；亦或是鮮嫩可口的香煎法國鴨肝伴慢煮櫻桃，都會(huì)讓您回味無窮。

L’Atelier de Jo?l Robuchon has 6 different kinds of appetizers such as LE CAVIAR, LA BETTERAVE and LE FOIE GRAS. More choices more surprises!

在法餐中，湯是廣義上前菜的一種，但有時(shí)候內(nèi)容豐富的湯汁類菜肴也會(huì)被當(dāng)作主菜。按照質(zhì)感，湯可以分為清湯和濃湯。喝湯時(shí)，法國的做法是用湯勺從外向里舀起湯。相比起“喝”，法式湯更應(yīng)該說用“吃”這個(gè)動(dòng)詞。需注意不要從湯勺中把湯“吸進(jìn)去”，而是要把湯勺放到嘴里然后把湯“吃進(jìn)去”。

Generally speaking, soup is one of the appetizer, while it might be treated as main course thanks to its rich ingredients. In France, it is an acknowledged elegant gesture to ladle the soup with spoon gently from top down. “Eating” is a better verb than “drinking” when describing having the soup. Please notice that eat the soup rather than suck it into your mouth for the sake of elegance.

(鴨肝面餃配香草暖雞湯 LE FOIE GRAS)

用“吃”的方式食用喬爾·盧布松美食坊的鴨肝面餃配香草暖雞湯，真是再合適不過了！每一口湯汁中都飽含雞肉的鮮香，碗底還“潛伏”著鴨肝面餃，等待食客前去探尋。

LE FOIE GRAS is a very typical soup in L’Atelier de Jo?l Robuchon. Every drop of the soup contains the chicken’s delicacy, another surprise is waiting for you after finishing the soup!

(香煎帶子配番茄茴香泡沫 LA NOIX DE SAINT-JACQUES)

主菜是一餐中的重頭戲，往往是菜單中最夯實(shí)、最貼心、最復(fù)雜的菜， 一道主菜的好壞直接決定了一餐的成敗。主菜的主食材通常是肉類或者魚類。特別需要注意的是食用肉類菜品時(shí)，切忌先把肉切成一塊一塊的大小然后將叉換到右手來吃，正確的做法應(yīng)為切一塊吃一塊，趁熱盡快享用。

Main course is the most important part of a French cuisine, which is the most complicated course. The quality of a main dish determines the quality of the dining experience. Seafood and meat are the common main dishes in French restaurant. For meat dishes, guests should eat it directly after cutting it, it is improper to cut all the meat at once.

(鯛魚薄片拌魚子醬及特制青檸汁 LA DORADE)

(焦糖燒鵪鶉釀鴨肝伴特制薯蓉 LA CAILLE)

作為喬爾·盧布松美食坊的經(jīng)典菜品，焦糖燒鵪鶉釀鴨肝伴特制薯蓉以其獨(dú)特的烹飪手法和富有創(chuàng)意的菜品樣式深受饕客們的喜愛。

As the signature main food of L’Atelier de Jo?l Robuchon, LA CAILLE is cooked in a unique way with the foir gras inside which attracts many guests to chase!

(西柚冰沙配薰衣草蜂蜜凍及柚子泡沫 La Miel De Lavande)

法語中甜點(diǎn)“dessert”一詞來自法語的“desservir”一詞，譯為“清理餐桌”，最早在17世紀(jì)使用，當(dāng)時(shí)是用來描述在主菜之后會(huì)為客人奉上甜品（主要是水果和奶酪）的情景。傳統(tǒng)的法式甜點(diǎn)就仿佛是甜點(diǎn)界的柏拉圖。侍應(yīng)一般會(huì)為客人配好相應(yīng)的甜品餐具，但就算刀叉湯匙都準(zhǔn)備齊全，也不一定全都要用上，選用自己認(rèn)為容易操作的餐具享用甜點(diǎn)即可。

In France, dessert is also called desservir which means cleaning the table dating back to 1880s. It is said that French pastry is the Plato in dessert industry. Waiters will prepare the tableware on the basis of different desserts, while guests can choose the easier one to use when enjoying the dessert. 

(草莓冷湯配香草巧克力奶油 La Fraise)

喬爾·盧布松夏季特推甜品草莓冷湯配香草巧克力奶油，中央的草莓冷湯呈現(xiàn)的是透徹干凈的清爽滋味，盤沿點(diǎn)綴著香草和白巧克力混合的奶油，質(zhì)地輕盈，定能帶給您一個(gè)Juicy的夏天！

L’Atelier de Jo?l Robuchon presents a cooling dessert called La Fraise for this coming summer. The chilled strawberry soup with aloe and vanilla opalys cream carries a unique good-looking and refreshing flavor for deducing a juicy summer play!

看了上述介紹，對(duì)法式菜品的認(rèn)識(shí)是否又加深了一些？下期的內(nèi)容我們將會(huì)著重介紹紅酒禮儀，敬請(qǐng)期待！

After reading the introduction of French etiquette, do you have  further understanding of French cuisine? For the next time, we are going to introduce drinking etqiuette, stay tuned!