Michelin-starred Li Hei!
李黑生日不久之後就換我了。他問我想吃什麼，我一方面懶得想，一方面對他的手藝並沒有太大的期待，就隨便說了：「嗯，吃我沒吃過的。」
沒想到他果然很認真地想，然後一整個禮拜神秘兮兮，不准看他的食譜，當天去超市買菜也不讓我跟，然後一個人躲在廚房不知做些什麼。
終於，生日晚餐登場：
前菜是烤蝸牛。這個我吃過了，沒啥大驚奇。他解釋因為下一道菜非常複雜，他估計自己沒太多時間備前菜，所以請Picard代勞。吃完前菜之後，他就拋棄我們，一個人進廚房忙了，我和男生宿舍的成員都非常期待…我因為之前故意假裝口渴去冰箱找東西喝，所以瞄到桌上有松露和肝醬，覺得應該是好東西，但至於湊在一起會變成什麼，就完全沒概念了。
好戲終於上場，長這樣：
其實是照片照醜了，實物是看起來很美味的。果然是個我沒吃過的東西，叫做Tournedos Rossini，台灣似乎叫做羅西尼鵝肝醬菲力。李黑一面解釋這道菜的高難度：最底下一層是在奶油中煎到蔬菜的麵包，再用剩餘的奶油煎牛排，肝醬和松露怎麼處理我忘了，然後將剩餘的奶油處理過後（怎樣我也忘了）淋到上頭，旁邊在搭上以芹菜為底加上熟紅酒做成的醬泥。「重點是，這所有的東西都要注意保溫以及煮熟的程度…」他一面說著，感覺好像剛跑完馬拉松…
結果…果然超好吃的啊，我從來沒吃過這麼嫩的牛肉，與麵包的酥脆的口感與奶油的香味搭配得恰到好處。哇恭喜了.
李黑， chapeau!! 我後來上網看別人家做的這道菜，發現都是麵包和牛排一樣高，然後醬汁比較不濃厚…又更佳感受到李黑愛心的厚實啊 :p
November 6th, 2009 at 7:00 am
“在奶油中煎到蔬菜的麵包”? 看無….
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