全球美食界的經典 50 Best 幫你挑出十大世界名菜

回顧過去十年,許多行業的潮流風尚都發生了不小的轉變,美食業亦是如此。

2010年,美食評論家  William Drew正式加入了旗下擁有The World’s 50 Best Restaurants(全球50最佳餐廳)及The World’s 50 Best Bars(全球50最佳酒吧)榜單及獎項的  50 Best  團隊,目前擔任集團的內容總監,他對全球餐飲行業的風向有著深入直接的感觸。

最近,William Drew 精選出10道他認為在過去十年(2010-2019)裡全球最有代表性的經典菜餚,介紹給美食愛好者:

年份:2011 

菜餚:Mock Turtle Soup and Mad Hatter Tea

餐廳:英國米其林三星餐廳  The Fat Duck

類別:分子料理

主廚:Heston Blumenthal

由天才廚師Heston Blumenthal 擔任主廚的The Fat Duck 被評為2011年全球最受歡迎的餐廳之一。

美味、富有想像力的菜餚與精緻的擺盤展示了廚師精湛的烹飪水平,整個用餐過程有趣而又夢幻。主廚精選菜單(Tasting Menu)上的14道菜餚都十分令人難忘,尤其是Mock Turtle Soup and Mad Hatter Tea 這道菜餚。它將主題《愛麗絲夢遊仙境》與Heston Blumenthal 的烹飪魔法完美結合在了一起,突出了小牛肉、醃製黃瓜與松露的強烈風味,完美的體現了主廚的幻想世界。


年份:2012 

菜餚:五花肉刈包

餐廳:美國紐約米其林一星餐廳  Momofuku Ssam Bar

類別:亞洲菜

主廚:David Chang

 

View this post on Instagram

Let’s go back in time to 2012 where 50 Best’s Director of Content, William Drew, enjoyed one of his favourite dishes of the decade in New York – Steamed Pork Buns at Momofuku Ssam Bar. “Early proof – both for me personally and in terms of global culinary shifts – that the best restaurant experiences do not have to be delivered in fine dining packages. I rocked up, solo, to Dave Chang’s unremarkable-looking corner joint in the still down-at-heel East Village and proceeded to scoff gutsy but high-end Asian-American comfort food at the counter until I near burst. The crowing lunchtime glory was the simplest (and most famous) dish on the menu: steamed buns, roast pork belly, cured cucumber, hoisin sauce. Accept no imitations.” As the decade draws to a close, 50 Best Director of Content William Drew is sharing some of his favourite dishes from the past 10 years. Click the link in our bio to read more. #Worlds50Best #Chef #Restaurants #Highlights #Travel #Foodie #NewYear #NewYork @momolongplay @davidchang

A post shared by The Worlds 50 Best Restaurants (@theworlds50best) on

眾所周知,並不是只有精緻嚴謹的餐廳氛圍才能夠為人們提供最好的用餐體驗。

Momofuku Ssam Bar 店面很小,裝修也不太起眼,但是人們卻總能在那裡找到美食帶來的慰藉。店鋪招牌菜——五花肉刈包是不可替代的完美午餐選擇。


年份:2012 

菜餚:鵝肝

餐廳:上海米其林三星餐廳  Ultraviolet by Paul Pairet

類別:法國菜、感官料理

主廚:Paul Pairet

 

View this post on Instagram

“Goose liver pâté in cigarette form, presented on an ashtray with cabbage ‘ash’, may not sound enormously appetising (whatever your ethical stance). But in the immersive setting of Paul Pairet’s 10-seat capsule restaurant in Shanghai, it is not only perfectly executed, but witty and entertaining” said William Drew, 50 Best’s Director of Content, as he looks back at one of his most memorable dishes of the decade, the Foie Gras at Ultraviolet by Paul Paired in Shanghai.The multi-sensory theatre shouldn’t disguise the precision of Pairet’s conception and cooking. In taking the blurring of taste and emotion to new levels, a meal at Ultraviolet is both deeply memorable and laced with laughter.” As the decade draws to a close, 50 Best Director of Content William Drew is sharing some of his favourite dishes from the past 10 years. Click the link in our bio to read more! #Worlds50Best #Asias50Best #Chef #Restaurants #Highlights #Travel #Foodie #NewYear #Shanghai #China @uvbpp

A post shared by The Worlds 50 Best Restaurants (@theworlds50best) on

Ultraviolet by Paul Pairet 由名廚PaulPairet 耗費多年精心打造,號稱全世界首家感官餐廳,也是2020年上海米其林指南唯一一家三星餐廳。

餐廳不對外公佈地址,每晚只接待10位客人。在神秘的膠囊餐室內,影像、音效、香氣會刺激食客的感官,為他們帶來全新的就餐體驗。多重感官刺激不僅沒有掩蓋PaulPairet精湛的廚藝,反而與菜餚相得益彰,增強了就餐體驗。

這道鵝肝被製作成香煙的形狀,還頗具新意地放在煙灰缸上,邊上還有由捲心菜製作的煙灰,非常有趣。


年份:2013 

菜餚:大蝦(King Prawn 

餐廳:西班牙米其林三星餐廳  El Celler de Can Roca

類別:海鮮

主廚:Joan Roca

 

View this post on Instagram

King prawn, fried prawn legs, prawn essence and prawn head! This seafood dish from Catalunya impressed William Drew, 50 Best’s Director of Content, so much that it had to make the cut for his 10 most memorable dishes of the decade. “One beautiful core ingredient cooked and presented in multiple ways, each offering an entirely fresh and contrasting sensation. It’s characteristic of this understated but always innovative restaurant and of the three brothers behind it: Joan, Josep and Jordi Roca. (I later took my own three young sons to this restaurant: while it’s fair to say that they enjoyed some dishes more than others, it remains a beautiful and memorable family day.) I can’t cite El Celler de Can Roca without mentioning sommelier Josep’s wine – not just the exquisite pairings but his infectious passion for certain grape varieties and regions. Take a tour of his magnificent cellar to understand more. A restaurant steeped in hospitality that defines my decade at 50 Best more than any other.” As the decade draws to a close, 50 Best Director of Content William Drew is sharing some of his favourite dishes from the past 10 years. Click the link in our bio to read more. #Worlds50Best #Chef #Restaurants #Highlights #Travel #Foodie #NewYear NewYear #Spain @cellercanroca

A post shared by The Worlds 50 Best Restaurants (@theworlds50best) on

El Celler de Can Roca 由Roca 家族三兄弟經營,主廚為Joan Roca,Jordi Roca 負責製作甜點,Josep Roca 是餐廳的侍酒師。

大蝦這種經典原料被Joan Roca 玩出了花。雖然每道菜餚中都有同樣的原材料,但是烹飪方式和擺盤卻截然不同。雖然風味各不相同,但卻融合得很好,品嚐起來沒有絲毫突兀的感覺。除了菜餚外,侍酒師Josep Roca 對葡萄酒及菜品的精準搭配、豐富的葡萄酒知識都非常讓人欣喜。


年份:2014 

菜餚:海鮮燴飯(Plankton risotto 

餐廳:西班牙米其林三星餐廳Aponiente

類別:海鮮

主廚:Ángel León

 

View this post on Instagram

Plankton risotto from Aponiente in El Puerto de Santa Maria in south-west Spain is a dish William Drew, 50 Best’s Director of Content, remembers fondly. “This was a last-minute holiday excursion, and just happened to be preceded by an extensive sherry tasting – pretty much the ideal lead-in (and accompaniment) to any meal in this corner of south-west Spain. It meant it was even more of a surprise to be blown away by Ángel León’s seafood-only, plankton-laced menu. I had an early incarnation of this dish – experienced in the restaurant’s original, cramped location years before its arrival on the extended 50 Best list – which demonstrates the chef’s enduring obsession with the sea, sustainability and marine biology.” As the decade draws to a close, 50 Best Director of Content William Drew is sharing some of his favourite dishes from the past 10 years. Click the link in our bio to read more. #Worlds50Best #Chef #Restaurants #Highlights #Travel #Foodie #NewYear #Spain

A post shared by The Worlds 50 Best Restaurants (@theworlds50best) on

Aponiente 最初是一座古老的潮汐磨坊,建立於1815年,曾經是南歐最大的麵粉工廠之一,後來被改造成了海鮮餐廳。

餐廳主廚是被譽為“海洋廚師”的西班牙名廚Ángel León,他們的海鮮燴飯完全顛覆了William Drew 對於海鮮燴飯的印象。


年份:2016 

菜餚:咖哩蟹(Southern crab curry with kalamansi limes 

餐廳:泰國米其林一星餐廳  Nahm

類別:泰國菜

主廚:David Thompson

 

View this post on Instagram

Our journey through the decade with 50 Best’s Director of Content, William Drew, lands in 2016 now as we hear about the Southern Crab Curry with Kalamansi Limes at Nahm in Bangkok. “Nahm, under the mercurial Australian-born chef David Thompson, had been voted No.1 in the second edition of Asia’s 50 Best Restaurants in 2014, but I didn’t get the chance to visit this seminal Thai restaurant until the ceremony moved to Bangkok a couple of years later. It was a truly eye-opening (and sweat-inducing) experience; as though I’d never eaten Thai food before. In the hands of a true master – and partly through this dish – I began to understand the enormous depths, subtleties and strengths of this cuisine: spice, sourness, richness, salt, heat, layering of flavours and more. Educational in the extreme.” As the decade draws to a close, 50 Best Director of Content William Drew is sharing some of his favourite dishes from the past 10 years. Click the link in our bio to read more. #Worlds50Best #Asias50Best #Restaurants #Travel #Foodie #NewYear #Bangkok @nahmbangkok

A post shared by The Worlds 50 Best Restaurants (@theworlds50best) on

澳大利亞名廚David Thompson 是Nahm 餐廳的主廚,他在泰國菜調味上極富天分。香料的香氣、來自小青桔的微酸、豐厚的湯汁、鹹味與辣度的美妙平衡,都讓這道咖哩蟹擁有了非常豐富的層次。


年份:2017 

菜餚:自製西班牙香腸(Chorizo 

餐廳:西班牙米其林一星餐廳  Asador Etxebarri

類別:燒烤

主廚:Victor Arguinzoniz

 

View this post on Instagram

Looking back at his favourite dishes of the decade, 50 Best’s Director of Content, William Drew, recalls devouring the homemade chorizo at Asador Etxebarri in Axpe, Spain in 2017. “Bittor Arguinzoniz is globally acknowledged as the master of grilling over wood, but it’s not just the smoky flavours imbued into every dish that make his restaurant in the tiny village of Axpe in Spain’s Basque Country such a treat. It’s also the home-grown and home-made nature of the ingredients, which are largely sourced and lovingly nurtured by the chef himself in the farm and fields around Asador Etxebarri. The simplicity of this artisanal product emphasises the stunning flavour. And, ultimately, taste and deliciousness always win.” As the decade draws to a close, 50 Best Director of Content William Drew is sharing some of his favourite dishes from the past 10 years. Click the link in our bio to read more! #Worlds50Best #Chef #Restaurants #Highlights #Travel #Foodie #NewYear #Spain #Bizkaia #Axpe

A post shared by The Worlds 50 Best Restaurants (@theworlds50best) on

Asador Etxebarri 被人們譽為“神級燒烤店”,主廚Victor Arguinzoniz 最初是一位伐木工,從未接受過任何正統的廚藝課程,完全自學成才。他影響了全球的飲食潮流,掀起了Back to Basic(回歸本源)運動。

炭火燒烤的煙熏風味不僅會帶來別具一格的野趣,恰到好處的火候也讓食材更具風味,很多食客也因此被吸引。

餐廳中所使用的木炭均為自製,原料來自於橡樹、蘋果樹、橙子樹、葡萄藤和橄欖樹等等,在烤製食物的過程中會根據食材的特性選擇不同的木炭。除了木炭以外,餐廳使用的香腸、奶油、奶酪、布丁、冰淇淋也是自製的,別具一番風味。


年份:2017 

菜餚:玉米酥皮蛋白糖(Corn husk meringue 

餐廳:美國紐約墨西哥餐廳  Cosme

類別:墨西哥菜

主廚:Enrique Olvera

 

View this post on Instagram

What is your favourite ever dessert? When we asked William Drew, Director of Content at 50 Best, he choose the Corn Husk Meringue at Cosme, New York! "Unfashionable as it may be in this era, I have an unashamedly sweet tooth – and this is my favourite dessert. Ever. The brilliant Daniela Soto-Innes and her trusted pastry chef Isabel Coss have created a unique yet comforting dish – Mexican but not wholly traditional – that reflects the chef’s own vibrant personality. Coupled with the New York restaurant’s buzzing vibes and brilliant mezcal cocktails, it helps make Cosme one of the go-to destination in NYC for almost any occasion.” As the decade draws to a close, 50 Best Director of Content William Drew is sharing some of his favourite dishes from the past 10 years. Click the link in our bio to read more! #Worlds50Best #Restaurants #Travel #Foodie #NewYear #NewYork @cosmenyc

A post shared by The Worlds 50 Best Restaurants (@theworlds50best) on

Cosme 由墨西哥名廚Enrique Olvera 創立於2014年,主打新派墨西哥菜。

餐廳菜式不僅完整的體現了墨西哥風味和傳統也進行了一些獨到的創新,這道玉米酥皮蛋白糖擁有豐厚的玉米慕斯內餡,許多米其林三星名廚都對其贊不絕口。


年份:2019 

菜餚:煙熏牛仔骨(Pastrami short rib 

餐廳:阿根廷布宜諾斯艾利斯餐廳  Mishiguene

類別:猶太及阿根廷融合菜

主廚:Tomás Kalika

View this post on Instagram

“The Pastrami Short Rib is a relatively straightforward dish, but a highlight of a fascinating exploration of Jewish food from across the globe at Mishiguene. In the skilled hands of chef-owner Tomás Kalika, each dish tells a different historical, social and cultural story. Since launching Latin America’s 50 Best Restaurants in 2013, I have been exposed to a whole new continent full of rich culinary histories, innovative chefs and genuine hospitality. This year marked my first visit to Argentina; I intend to return.” As the decade draws to a close, 50 Best Director of Content William Drew is sharing some of his favourite dishes from the past 10 years. Click the link in our bio to read more! #Worlds50Best #LatAm50Best # #Restaurants #Travel #Foodie #NewYear #BuenosAires #Argentina @travelbuenosaires @kalikatomas @mishinguenecocina

A post shared by The Worlds 50 Best Restaurants (@theworlds50best) on

 

作為猶太裔阿根廷人,Tomás Kalika 將祖母的秘製菜單與阿根廷傳統菜餚相結合,研究出了全新的菜餚。雖然這道煙熏牛仔骨看似簡單,但卻擁有非常厚重的內涵。


年份:2019 

菜餚:鹽漬甜菜根配魚子醬奶油(Salt crusted beetroot, caviar cream 

餐廳:法國米其林二星餐廳  Mirazur

類別:法餐

主廚:Mauro Colagreco

 

View this post on Instagram

Last but certainly not least! 50 Best Director of Content William Drew’s final dish of the decade is one from Mirazur, The World’s Best Restaurant 2019, sponsored by S.Pellegrino & Acqua Panna. Let’s hear about the delicious salt-crusted beetroot with caviar cream. “It seems fitting to finish the twenty-teens at the top, with a dish from the destination currently ranked No.1 in The World’s 50 Best Restaurants list. Mauro Colagreco’s skill, reputation and dishes have grown and grown over the last decade as he has honed his beautiful and precise mix of local ingredients and global influences. The white beetroot from his own fabled gardens, aged in salt, epitomises the versatility and depth of great vegetables, combined with an unapologetically luxurious caviar cream. Just add great company and charming service in a sun-filled dining room overlooking the azure Mediterranean for the full effect.” Said William Drew. As the decade draws to a close, 50 Best Director of Content William Drew is sharing some of his favourite dishes from the past 10 years. Click the link in our bio to read more! #Worlds50Best #Restaurants #Travel #Chef #Restaurant #Foodie #NewYear #France @restaurantmirazur @maurocolagreco @sanpellegrino_official @acquapanna

A post shared by The Worlds 50 Best Restaurants (@theworlds50best) on

餐廳環境質樸簡約,每個座位都能夠欣賞到地中海美景。主廚Mauro Colagreco 的多元化成長背景豐富了菜式的風味,窗外的美景與菜餚相得益彰,為食客帶來了絕佳的體驗。

這道菜餚的甜菜根來自於主廚菜園,與豐厚的魚子醬奶油相得益彰。

關於50 Best

50 Best 是由英國媒體公司William Reed Business Media 製作推出的餐廳、酒吧推薦榜單。公司旗下擁有The World’s 50 Best Restaurants(全球50最佳餐廳)及The World’s 50 Best Bars(全球50最佳酒吧)等年度排名與獎項。2002年,The World’s 50 Best Restaurants 作為一個小專欄首次發佈於美食探索雜誌《Restaurant》(餐廳)。後來,由於獲得了眾多讀者的肯定,榜單測評愈加嚴謹,團隊也不斷擴大,目前已經擁有了1000餘人的專業測評團隊。

2019年11月,50 Best 推出了全新的全球美食探索欄目——50 Best Discovery。遊客們可以根據自己所在的國家和個人口味偏好選擇在欄目中進行搜,尋找附近經過50 Best美食專家團隊認證的餐廳或酒吧。

No Comments Yet

Comments are closed

WHAT WE FOCUS

《瘋時尚資訊》是一家專注報導時尚品牌、旅行、藝文、飲食和生活方式等商業領域與科技動態的全新網路媒體。

We deliver cutting-edge global fashion and lifestyle news and track startup fashion business to inspire the customer experience of fashion industry.

關於我們

掌握最新時尚新聞

 

error: Content is protected !!