甄选食材搭配时令新味，带来崭新味觉体验。
Celebrate the best of the season’s offerings.
夏日的脚步给我们的厨师们带来了无尽的创作灵感。上周推出的第28套菜单饱含了鸡油菌、牛肝菌、新鲜杏仁、原生番茄等各种时令珍馐，搭配如布列塔尼蓝龙虾、北海道扇贝和鸽胸这些无比熟悉食材，变幻出崭新的味觉体验。
Summer brings with it a wealth of vibrant products, supplying limitless inspirations for our chefs. Our new Menu No. 28 at Taian Table celebrates the best of the season’s offerings — chanterelles, porcini, fresh almonds, heirloom tomatoes — and turns familiar ingredients like Brittany blue lobster, Hokkaido scallop and pigeon breast into an array of new and exciting creations.
一道轻盈的腌原生番茄让晚餐优雅开场。三颗原生番茄以三种不同方式处理，其中两颗分别在菠萝汁和树莓汁中腌渍后风干，第三颗则用柚子青柠醋腌渍。我们从夏日番茄挞中寻找灵感，为腌番茄搭配了布拉塔芝士奶泡、罗勒叶和酥皮细条，构成一幅明艳的盛夏风味。
A trio of marinated baby heirloom tomatoes serve as a refreshing start to the meal, elegantly equipped with burrata espuma, basil and puff pastry in an echo of a summer tomato tart. The three tomatoes are each treated with a different preparation: the first two are marinated respectively with pineapple juice and raspberry juice and then dehydrated, while the third is marinated in a yuzu-lime vinaigrette.
我们将熟悉的鸭肝酱填入洋蓟之中，从不同视角演绎这对来自里昂的经典搭档。由炖猪手、油封番茄、鸡蛋迷莫萨和车窝草制成的油醋汁带来明亮酸度，而上面盖着的一层洋蓟泥蛋黄酱则增添一抹柔滑浓郁，最后点缀以布里欧修面包干和黑松露，勾勒出立体灵动的层次。
The familiar foie gras is reworked with artichoke in a classic Lyonnaise pairing. After filling the artichoke with foie gras terrine, we lay it upon a lively vinaigrette made with braised pig’s trotter, confit tomatoes, egg mimosa and chervil, and cover it with a creamy artichoke purée mayonnaise, brioche croutons and black truffle.
来自布列塔尼的蓝龙虾无需雕琢便已鲜甜柔嫩。我们用活力十足的炒孢子甘蓝、新鲜杏仁和特选的迷你鸡油菌，彰显龙虾的天然本味。龙虾浓汁中加入了少许干邑白兰地，给酱汁带来迷人深度和幽长尾韵。
The seductive sweetness of our beautiful Brittany blue lobster is highlighted with a robust Brussel sprout fricassee, fresh almonds, as well as lovely tiny chanterelles. The intense lobster head reduction underneath is deglazed with cognac for an extra depth and a long finish.
煎北海道扇贝伴以香气浓郁的牛骨髓汁，煨京葱淋上用多种贝类和肉豆蔻熬制的酱汁，细滑的土豆泥中则拌入了海藻黄油，用丰腴的海陆之味描绘出丰满的层次。
In a novel, modern rendition of surf and turf, seared Hokkaido scallop is underscored with a decadent bone marrow-infused jus. Alongside are confit mini leeks glazed with a shellfish and nutmeg reduction, and some velvety mashed potato whipped together with seaweed butter.
多佛塌鱼则搭配了这套菜单中的另一份季节珍味：为泰安门特选的牛肝菌，每天早上从云南新鲜抵达。雪白的鱼肉中夹着一层牛肝菌碎，并盖上层层叠叠的牛肝菌薄片。黑连努豆中加入了培根和牛肝菌。乳白色的塌鱼“牛奶”泡沫不添加任何奶油或黄油，完全用鱼骨和碎鱼肉熬成，纯粹的味道让鱼肉和菌菇各自的鲜甜浑然一体。
Dover sole is paired with another prize ingredient on this menu: firm porcini mushrooms that are specially selected for Taian Table and arrive every morning fresh from Yunnan. A porcini duxelle is sandwiched in the sole fillet, while thin slices of porcini “scales” cover the top. The sweet fish is underpinned with beluga lentils cooked with bacon and porcini, and augmented with a sole “milk” foam made entirely from the bones and trimmings of our Dover sole.
撒上腌西瓜皮和薄荷的西瓜雪芭给味蕾带来片刻休憩。随后是以全新方式呈现的鸽胸，用鸽子高汤煨煮的方式代替火烤，表皮煎上色后再刷上鸽子原汁。搭配的迷你土豆同样刷上了鸽子汁，和观音菜一起装盘，并在上桌时由侍者在桌边倒上鸽子高汤，从多个角度诠释了原汤化原食的理念。一起上桌的还有一片叠着鸽肝酱和酸黄瓜的酸面包，增添另一重口感。
A new palate cleanser of watermelon sorbet sprinkled with pickled watermelon skin and mint offers a cool, fresh respite. Then comes a new take on our beautiful pigeon. Instead of roasting the pigeon, we poach it in a pigeon dashi, before searing the skin and glazing it with pigeon jus. The pink, delicate pigeon breast is outfitted with Okinawa spinach as well as confit baby potatoes also glazed with pigeon jus. The plate is finished with warm pigeon dashi poured table-side, and accompanied by sourdough seared in foie gras fat and layered with pigeon liver cream, zesty pickles and edible flowers.
最后，我们以一道充满新意的甜品演绎当季的黑加仑和黑莓。多种形态的黑莓置于一弯酥饼上，一旁的童卡豆球中填入了黑加仑子，外表覆上一层巧克力，放在用砂拉越胡椒调味的黑加仑酱上，最后撒上烤榛子碎，给晚餐一个夏意满满的结尾。
Finally, we celebrate the summer blackcurrants and blackberries, now at the height of their season. A crescent of biscuit is crowned with variations of blackberry. Alongside, a globe of tonka bean filled with blackcurrant is encased in a thin layer of chocolate, sprinkled with roasted hazelnut, and perched on a blackcurrant sauce spiced with sarawak pepper.
别错过第28套菜单的这些美妙新味。我们在泰安门期待您的光临！
Don’t miss these exciting new dishes and wonderful flavors! We look forward to seeing you at Taian Table.