季节限定主厨推荐菜品,吃出初冬好滋味

美味可口

阵阵秋风吹过，金黄的叶子从树顶飘落地面，天空湛蓝，人们不自觉的收紧衣领。深秋的北京，愈发需要食物的慰藉。秋日的丰美中有黑松露的馨香，有羊肉的肥美，有鳕鱼的滑嫩……在深秋的主厨推荐菜单中，从冷盘到甜点，主厨用山与湖海之间的应季食材打造了最适合这天高云淡季节的美味，适合您与家人、朋友一同品尝。

As the winter winds get stronger and people turn up their jackets against the cold, comfort food comes to mind. This is a time for richly-scented black truffle, earthy mushrooms, and fresh squid. For Tavola’s late autumn chef’s selection menu, our chef has chosen the best of seasonal ingredients from both land and sea, perfect for special occasions with family and friends.

意式扁面

配大蒜，辣椒，红虾塔塔及红虾浓汤，鱼子酱

Tagliolini, garlic, chili, red shrimps tartare and bisque, black caviar

精选红虾切碎制作而成的塔塔，鲜嫩的口感刚刚还在舌尖徘徊，其上的鱼子酱更加珍贵，彷佛轻轻碰触就会纷纷滑落，与自制意式扁面融为一体。而妖娆的灵魂则来自大量红虾反复熬煮而成的浓汤，浓郁的鲜味中有来自海洋的呼唤。

For this homemade pasta dish, two different cooking methods bring out the best of fresh red prawns. The tartare showcases their natural sweetness while the bisque is a celebration of their earthy seafood flavour.

意式宽面配时令牛肝菌和罗勒浓汁

Tagliatelle with seasonal porcini and basil broth

相比工业化生产的干意面，手作的新鲜意面湿度更佳，口感也更好。牛肝菌诱人的香气作为前调自鼻腔萦绕而上，而后罗勒的香气徐徐到来，配着薄如蝉翼的奶酪，香气立体富有层次感。

Homemade pasta has an enchanting texture completely unlike store-bought pasta, at once tender and with a satisfying bite. When the pasta is this good, it only needs simple pairings like porcini and basil.

慢炖牛小排配，羽衣甘蓝，黑松露土豆泥及玛萨拉汁

Braised beef short rib, kale , Black truffle mashed potato and Marsala sauce

牛小排经过长时间的低温慢炖，看上去依然坚毅挺拔，其实内心早已柔软到不行，轻轻一碰就会卸下所有防备。与牛小排最为契合的土豆泥上有了黑松露的加持，醇厚间多了难以言表的异香。羽衣甘蓝的温柔相伴，使菜品更添轻快的活力。

With colder weather on the way, braised beef short ribs are like a warm hug on a plate. Beef, Marsala sauce, and black truffle are a classic combination, bringing to mind the flavours of steak Rossini.

鳕鱼裹番茄面包脆壳配藏红花海虹汁

Cod fish in crust of tomato and bread with saffron and mussels sauce

乳脂般白嫩而厚实的鳕鱼平静地躺在盘中，酥脆的面包脆壳温柔陪伴，为鳕鱼增加了丰富的口感。海虹熬煮的汤汁有强大魔力，配合着藏红花的着色，给予鳕鱼无尽温柔。

A crisp coating of breadcrumbs plays off well against the tender, flaky character of cod. A sauce made with fresh mussels enhances the dish’s savoury seafood flavours.

巧克力蛋糕配树莓慕斯

Chocolate cake with raspberry mousse

不要以为它是块巧克力蛋糕就会甜腻，树莓天然的酸甜滋味很好的平衡了巧克力的厚重，入口顺滑而不黏腻，十分轻盈。就算已经被前面的前菜和主菜塞得严严实实，它也会硬生生的在你的胃里撬开一道小缝，不知不觉间一份蛋糕已经下肚，而你此时已经开始期待下一次的重逢了。

For those who worry chocolate cake will be too rich after a long meal, this cake offers a solution: tart raspberry mousse. The natural sourness of the raspberries is the perfect complement to the smooth chocolate.

撰文：Miss P

翻译：Robynne

图片：冬妹