CHA CHA THÉ Cuisine－2023「百念」

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念，是惦記、是常常想念。而小吃，是一念傾的品嘗時間、是入口後，一念傾的回憶湧現，「百念」則代表著對百百種味覺的想念、百種回憶的惦念。本季口味主軸環繞著街邊小吃，透過炙燒和牛塔塔牛舌餅、南非鮑魚春捲、和牛國王派福州餅，詮釋那份口耳相傳的文化好滋味。最新春季菜單也將於3/15晚間正式登場，售價$3,280/人+10%服務費。

融冰後的風景與味蕾│餐盤上的色彩與溫度

春意迎來，主廚透過菜色與餐點溫度的轉化，傳遞著乍暖還寒之際的風景，餐點以「白、綠、紅色」為主色調，鮮紅色爐烤過的西京燒鯛、濃郁乳白以海鮮粥為靈感的醬汁；而溫度則是從前菜生和牛塔塔牛舌餅一道，過渡至充滿熱度的虎咬乳豬，在鏡面的倒影下，呼應著小吃之於味蕾的記憶。

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最新菜單推薦│和牛國王派福州餅、南非鮑魚春捲、日本厚岸蚵嗲

牛舌餅

炙燒和牛塔塔 / 芥末 / 蓮霧 / 三星蔥

Beef Tartare / Mustard / Rose apple / Scallion

有別於經典牛舌餅的輪廓，更加纖長繽紛，下方搭配著法國傳統菜生牛塔塔拌入鮮甜蔥白醬，妝點著魚子醬與清甜的蓮霧丁，作為破題，引領春季到來。

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春捲餅

南非鮑 / 鮑魚肝醬 / 京都水菜 / 柚香蘿蔔

Abalone / Abalone Liver Sauce / Mizuna / Pickled Radish

春捲作為小吃文化重要的一環，使用柚香胭脂蘿蔔代替春捲中花生粉的甜味，加入紫蘇花、青蘋果片、炸蓮藕片、完整一份南非鮑魚，如同春捲餅餡料口感豐富的概念，最後則以法式可餅取代春捲皮，幻化出不同維度的春捲餅。

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海鮮粥

西京燒鯛 / 烏賊 / 百合

White-Miso Marinated Snapper / Squid / Lily Roots

以香氣鮮甜的海鮮粥為題，並運用西京燒作法爐烤鮮紅色的金目鯛，使肉質彈嫩脆口，醬汁則使用了魚骨、花枝、蛤蠣、西芹、米熬煮出海鮮粥的米香、海鮮甜香，百合、螢烏賊則堆疊出海鮮粥每一口不同層次與口感。

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福州餅

胡椒和牛酥皮派 / 紅酒蘋果泥 / 焦化洋蔥

Beef Pithiviers / Red wine Apple Puree / Caramelized onion

將國王派的概念與小吃福州餅(又稱為胡椒餅)的概念結合，多次烘烤、再靜置，使M5和牛菲力於酥皮派中能保持著鮮嫩不柴的肉汁口感，完美與雞肉慕斯泥貼合，並使用胡椒與焦化洋蔥，串聯起餅香與胡椒香，最後搭配上紅酒蘋果泥與紅酒牛肉汁，每一口都能嘗盡肉汁與和牛、酥皮香最極致的香氣。

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四果冰

紅茶茶湯 / 冬瓜愛玉 / 金棗碎冰 / 嫩薑泡泡

Black Tea / Aiyu / Oval Kumquat / tender ginger

以古早味四果冰品為靈感，使用家傳醃漬金棗製成的金棗碎冰，底部鋪上冬瓜糖香愛玉凍，搭配蜜香紅茶湯，而最上層則是以嫩薑泡沫開場，帶來富有層次、多階段性的甜味。

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燒番麥

炭烤玉米 / 油炸泡芙 / 法式酸奶油 / 海苔

grilled corn / Choux / Crème Fraîche / Seaweed

以炭烤玉米概念為出發，透過繁多的層次堆疊、解構組織而成，以法式酸奶油與裹上海苔糖的迷你雙胞胎打底，搭配玉米泥製成的玉米脆片增加整體口感，最後配上自製炭烤玉米的冰淇淋來襯托整體的風味，將鹹點不著痕跡藏於盤式甜點之中。

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CHA CHA THÉ CUISINE

餐廳地址：台北市大安區復興南路一段219巷23號

營業時間： 12：00～14：30 / 18：00～22：30；每周一公休

訂位電話： 02-2781-8289

客服信箱： info@chachathe.com

網路訂位： https://reurl.cc/02k7Eb
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CHA CHA THÉ Cuisine－2023「百念 」