冬日的脚步日渐临近，泰安门的第30套菜单于本周正式推出，适时地为您带来一份温暖和愉悦。法国蓝口贻贝、新西兰鹿里脊等备受喜爱的时令珍馐在本次菜单中相继登场，展现出充满惊喜的初冬新味。

As the city slowly settles into winter, Taian Table’s new Menu No. 30 arrives as a source of warmth and joy. Our chefs have turned some of our favorite seasonal products, like Bouchot blue mussels and New Zealand venison, into a number of unexpected and delightful creations.

一道微微辛辣的清腌贝类让这套菜单亮丽开场。这道菜虽以秘鲁腌鱼为灵感，展现的却是本地正当季的丰盛产物，汇集了蛤蜊、竹蛏、鰤鱼和鲜活虾米等多种本土海鲜，并加入时令的橘子调味，鲜甜明快。

For a fresh, slightly spicy start to the meal, our vibrant ceviche showcases a wealth of local seafoods: clams, razor clams, cured hamachi and live baby shrimps. Their delicate sweetness is brightened with mandarin oranges, which are also just in season.

烟熏鳗鱼叠加脱水的海苔布里欧修面包，是经典秋冬味道的全新呈现。烤鳗鱼的浓郁汤汁中加入少许树莓醋，并混合香草黄油一起打发，构成了盘底碧绿清香的酱汁。

In a renewed interpretation of classic, comforting flavors, smoked eel is layered with a dehydrated house-made seaweed brioche. The pair is amplified with a verdant sauce, made with roasted eel trimmings deglazed with raspberry vinegar and whipped together with a fragrant herb butter.

鱿鱼经过低温慢煮后口感滑嫩，如同意大利扁面一般切成细条，和清脆的莴笋丝缠绕在一起，点缀以鱿鱼干并配以鲜美的鱿鱼高汤，无论视觉还是味觉都能让人眼前一亮。

Tender confit squid is cut like tagliatelle, and woven into a beautiful ring with strands of celtuce. The light flavors and delicate textures are completed with some dried squid as well as a dashi broth infused with dill oil.

两款来自法国的臻选食材联手形成了一道美味的海陆盛宴。肥美的煎露杰鸭肝搭配了圣米歇尔山海湾的蓝口贻贝，并在桌边由侍者倒上烤面包高汤，新意满满而又温暖落胃。

Next comes a novel take on surf and turf: seared Rougie foie gras is served with wonderful Bouchot blue mussels from the Mont Saint-Michel Bay in France. A toasted bread consommé is poured table-side, helping to ward off the winter chill.

一道来自里昂的经典桂花鱼糕在本次菜单中得到了独特的当代演绎。由桂花鱼肉制成的 “蛋糕” 细嫩而富有空气感，而传统做法中厚重的龙虾汁则改为了温柔的鱼汤，再由卡曼橘啫喱和芹根芥末籽冰淇淋提亮，让人耳目一新。

Reimagining the Lyonnaise classic of quenelle de brochet, a light and fluffy fish “cake” made with pike perch is served in a light fish stock in lieu of the traditional Nantua sauce, and enlivened with kalamansi gel and a celeriac and mustard ice cream.

鲜亮的山楂冰霜配以梨和薄荷，是当季最合适的清口甜品。随后是另一道不容错过的时令佳肴：新西兰鹿里脊柔嫩多汁，香气迷人，伴以用粉红胡椒调味的甜薯，当季的羊肚菌则塞入了鸡肉与鹿肉混合打成的慕斯，淋上加入了干红枣和红加仑的鹿肉原汁，构成层次丰满的味觉体验。

A brisk hawthorn sorbet laced with pear and mint is the perfect seasonal refreshment. In another epitome of the season, soft venison tenderloin from New Zealand is accompanied by some lovely morels stuffed with a chicken and venison mousse, as well as sweet potato glazed with an intense sweet potato jus livened up with pink pepper. Bringing everything together is a wonderful venison jus infused with red currants and dried Chinese dates.

最后，我们在蛋白霜中填入慢煮西柚、芦荟泡沫和新鲜芦荟，搭配清爽的椰子水雪芭和焦糖西柚，给晚餐带来轻盈优雅的收尾。

Finally, a light, elegant dessert to end the meal. A meringue cylinder is filled with confit grapefruit, aloe vera espuma and fresh aloe vera, then topped with coconut water sorbet and perched next to some caramelized grapefruit.

快来尝尝这些温暖迷人的初冬美味吧，也别错过短暂的阿尔巴白松露季！我们在泰安门期待您的光临。

Come and try these warm, inviting dishes. And don’t forget, white truffle season is still in full swing at Taian Table! We look forward to seeing you soon.

期盼已久的阿尔巴白松露季终于到来。泰安门精心设计了多款白松露佳肴，从前菜到甜品，都尽显这份冬季珍馐的魅力。

White truffle season is finally upon us! We are excited to present an all-white truffle Seasonal Specials menu, showcasing these beautiful winter gems from appetizer to dessert.

来自意大利皮埃蒙特区的阿尔巴白松露每年仅有短短几周的赏味时间，其独特的味道和迷人的香气一直受到世界各地食客的热爱。不同于黑松露，白松露无法人工培植，只能在每年10月至12月间在野外觅得，因而更为稀少珍贵，而今年的全球疫情让阿尔巴白松露的供应与运输皆受影响，因此我们更是格外仔细挑选，以确保品质。

Available for just a few short weeks each year and prized all over the world, white truffles are revered for their heady, enticing fragrance. Unlike black truffles, white truffles are impossible to cultivate, making this rare luxury a real treat. And with the special challenges in both supply and transportation this year, we source and select our white truffles very carefully to ensure that the quality measures up to our exacting standards.

泰安门今年特别创作了四款白松露佳肴，每一道都覆上一层香气弥漫的现刨阿尔巴白松露。去年备受食客喜爱的荷兰乳饲小牛肉塔塔重返菜单，白味噌和棕黄油蛋黄酱引出小牛肉圆润细腻的味道，与白松露相得益彰。

To celebrate these white gems, our chefs have created four seasonal specials, each accentuated with a decadent shower of freshly shaved Alba white truffle. A guest favorite retained from last year is our Dutch veal loin tartare, highlighting the delicacy of white truffle with a gentle seasoning of white miso and brown butter mayonnaise.

意大利米烩饭融入了帕玛森芝士，并伴以肥美的煎鸭肝，恰到好处地彰显了白松露令人沉醉的香气。烤荷兰乳饲小牛菲力和蛋黄意饺则配上浓郁的芝士酱，选用了和白松露一样来自意大利西北部的方天拿芝士，是另一种经典演绎。最后，白松露在甜品中以冰淇淋的形式呈现，搭配巧克力和布列塔尼酥饼，简洁而优雅。

A creamy risotto provides the perfect canvas for white truffle’s unique fragrance, made even more indulgent with Parmesan and seared foie gras. Another classic preparation is a white truffle fonduta made with Fontina cheese, which, like white truffles, comes from Northwestern Italy. The fonduta accompanies our roasted Dutch veal tenderloin, alongside some tender spinach and a fragile egg yolk ravioli. And finally, a stylish dessert of chocolate and sablé Breton, elegantly equipped with white truffle ice cream.

别错过这些难得的白松露佳肴。我们在泰安门期待您的光临！

Catch these exquisite winter gems and savor our delicious specials before they’re gone! We look forward to seeing you at Taian Table.

在今天最新发布的《2021年上海米其林指南》中，泰安门再度获得了米其林二星的殊荣。

Taian Table has once again been awarded two Michelin Stars in The Michelin Guide Shanghai 2021!

Stefan 和泰安门团队都很高兴看到我们的努力获得米其林指南的认可。我们今天的这份收获自然离不开泰安门团队所有成员的协作。

Stefan and all of our team are glad to see our hard work recognized by The Michelin Guide. This achievement today hinges, of course, on the persistent collaboration of the entire Taian Table team.

泰安门开业四年多以来，我们的团队一如既往地致力于为每位客人呈现最好的食物和用餐体验。我们的厨师们不断开拓视野，探索来自中国本土和全球各地的各种臻选食材，并在每六周完全更新的品鉴菜单中将技术和创造力发挥到极致，力求展现每个时节的独特韵味。

In the four and a half years since Taian Table opened in 2016, our team has been working relentlessly to create the best dining experience for each and every guest. Our chefs keep on exploring the best ingredients found across China and around the world, and continue pushing the boundaries of skill as well as creativity with a brand new tasting menu every six weeks, in order to reflect each season’s unique mood and energy.

Stefan 和整个泰安门团队在此感谢泰安门的每一位来宾，也特别感谢大家在今年年初充满挑战的几个月间对泰安门的支持。您的鼓励推动着我们每一天的前进。我们也希望能在接下来的旅程中继续与您分享更多美好回忆。

Stefan and our whole team would like to thank all our guests for believing in Taian Table, and especially for your support during the challenging few months earlier this year. As always, our unwavering commitment to our guests is what fuels us in our work. Your love and support drive us forward every single day, and we can’t wait to share more incredible memories with you in our journey ahead.

泰安门的每月主题午餐将于8月30日闪亮回归。我们的主厨 Johnny 将为大家带来一场法兰西夏日盛宴，让食客从他的独特视角重新认识法国的各种经典美味。

Our monthly lunch series returns on August 30th, where our chef-de-cuisine Johnny will present a “Frenchy” Sunday with a collection of reimagined French classics.

Johnny 出生于法国里昂，他的厨师生涯始于法国多家米其林餐厅，这让他对法国菜有多重层次的感悟。在此次法兰西夏日午宴中，Johnny 以自己的经历为灵感，重新诠释了他最爱的传统法餐食谱。

A native of Lyon, Johnny started his culinary career at several Michelin-starred restaurants around France, before moving to China in 2015. For his French summer lunch, Johnny has brought together some of his favorite traditional French recipes and reworked them with his own modern twists.

杜洛儿香槟和几款法式小食让午宴愉悦开场：搭配鱼子酱和法国酸奶油的 David-Hervé 生蚝，牛肉塔塔，猪肉冻，以及泰安门的神秘 “金蛋”。随后，一道尼斯色拉因金枪鱼大腹的加入呈现出一番别样风味，而鸭肥肝酱则用青苹果、芥末籽和姜味苹果酱营造出亮丽的夏日气息。

Kick off the French Sunday with a glass of Duval-Leroy champagne accompanied by a selection of typical French hors d’œuvre: David-Hervé oyster with caviar and crème fraîche, beef tartare, pâté de tête, and Taian Table’s “golden egg.” Next, enjoy a play on salade Niçoise revamped with toro tuna belly, followed by foie gras terrine livened up with green apple, mustard seeds, and a tangy apple and ginger chutney.

Johnny 对火腿芝士三明治和甜豆色拉的演绎或许能唤起大家的童年回忆。鲜美的多宝鱼配以汝拉黄葡萄酒和小龙虾，用传统法国食材打造出全新组合。一道淡雅的接骨木花雪芭清口后，便可尽情享用美味的澳洲肉眼排，一旁的波尔多汁、千层土豆和当季牛肝菌，每一口都尽是满满的法兰西风情。最后我们为您呈上黑松露布里芝士，和搭配了奶油和榛果冰淇凌的拿破仑，给法式午宴带来最合适的结尾。

Johnny’s interpretation of croque monsieur and green been salad is sure to conjure up a myriad of childhood comforts. Then, our beautiful turbot is paired with vin jaune, crayfish and cauliflower. A delicate elderflower sorbet clears the palate in anticipation of the wonderful côte de bœuf, served with sauce Bordelaise, gratin “Dauphinoise,” as well as beautiful porcini mushrooms. For a quintessentially French ending, indulge in some Brie cheese augmented with black truffle, and finally end with an elegant mille-feuille alongside crème anglaise and praline gelato.

这场丰盛的法兰西夏日午餐搭配一杯杜洛儿香槟，每位988元，于8月30日周日中午12点开启。预订请致电 17301605350。

Enjoy this Frenchy Summer Lunch with a glass of Duval-Leroy champagne for RMB988 per guest. Lunch starts at 12pm on Sunday, August 30th. Please kindly call 17301605350 for reservations. Online bookings are not accepted for this event.

这个七夕，泰安门为您和心爱之人准备了一份特别的晚宴菜单，用美酒佳肴打造一场难忘的晚宴。

Chinese Valentine’s Day is just around the corner. On August 25th, join us at Taian Table with your loved one, and celebrate with an enchanting evening of fine wine and exquisite food.

这套7道式七夕特别菜单融合了近期菜单中的精选菜肴和多道泰安门的经典之作，也包含了各种当季的时令珍味。

Our chefs have prepared a special 7-course menu with wine pairings, bringing together seasonal delicacies, guest favorites from our recent menus, and some of our all-time Taian Table classics.

一道纤细的天使幼面搭配白蟹色拉和青苹果，给晚宴带来精致优雅的开场。随后，绵密柔滑的鸭肝“蛋糕”叠加澳大利亚冬季黑松露，浓郁的味道被明快的苹果金橘酱瞬间点亮。

A delicate capellini pasta topped with sweet crab and zesty green apple starts the evening on a light, elegant note. Next comes a luxurious foie gras “cake” layered with Australian black truffle, livened up with a tangy apple and kumquat chutney.

上一套菜单中的几道食客最爱将在七夕之夜重返泰安门。软嫩的烤八爪鱼伴以创意满满的海胆拌饭。用炸蒜油调味的米饭出锅后拌入新鲜海胆，如意大利烩饭一般馥郁绵滑。

Some of our best-loved dishes on Menu No. 27 have returned for this special occasion. Tender charcoal grilled octopus is paired with an inventive and delicious “uni-sotto,” whose creamy, risotto-like texture is achieved by mixing in fresh sea urchin.

细滑鲜美的慢煮巴塔哥尼亚犬牙鱼则搭配当季的炒蘑菇和腌蘑菇，淋上柠檬和出汁高汤泡沫，撒上金黄的土豆片，味道温柔而丰满。

This is followed by our beautiful confit Patagonian toothfish, perched on sautéed mushrooms and tender spinach, and dressed with lemon sabayon, dashi foam and some crispy potato chips.

一份以金汤力为灵感的黄瓜冰爽清口后，尽情享用以两种方式呈现的澳洲安格斯牛肉。牛里脊配以活力十足的夏季时蔬和当季鸡油菌。另一边则是一片可口的慢煮牛肋吐司。最后是一款热带水果制成的甜点：巧克力壳内盛满了木瓜丁、热情果、椰子雪芭和西米露，盖上一层椰子泡沫，给晚宴一个愉悦的结尾。

After a gin and tonic-inspired palate cleanser of cucumber sorbet, Hendricks gin and herb snow, enjoy a duo of Australian Angus beef, presented in two services. The tenderloin is served with vibrant summer vegetables, as well as some beautiful chanterelle mushrooms which are just in season. Alongside is a lovely slow-cooked short rib toast. And finally, end the evening with a tropical dessert. A mix of diced papaya, passion fruit, coconut sorbet and tapioca is encased within a chocolate ‘coconut’ shell, finished with a coconut and Malibu foam.

这套7道式七夕特别晚宴菜单搭配4款精选佳酿，每位1,688元。第一场晚宴时间为17:30至20:00，第二场晚宴于20:30开始。目前仍有少量余位，请致电 17301605350 预订。

This romantic 7-course menu with wine pairing is RMB1,688 per guest. The first seating is 5:30pm-8:00pm, and the second seating starts at 8:30pm. Only a few seats left, don’t miss your chance! Reservations by phone only, and no other reservation channel will be accepted for this special event. Please call us at 17301605350 to book your seats.

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.