![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0tbGTfhO5IueCZDwcn0HRA5kuo2H6TMo7wo29R1qXHIKU4F7prH67XU0PG307n2r_kQbpWk7pzi9Ad-zYwiylvzjwOIADivgDJmkMHSrOn9mgVZng6IO8pPmpRdzFb0l8-s6bVDpARH1/s200/20100213-153936_DSC05163.jpg)
住到這裡完全是因為它的法式晚餐,雖然主廚『半田明久』早在 2006年已經去了「フラノ寶亭留」當料理長。﹝※ 上一趟到富良野本想一試,耐何時間不多,所以放棄了﹞不過對於它的接班人亦有點信心,起碼近年在住宿評價方面並沒有因此下降。
先說一說這晚的夕食,其實之前從翠山亭倶楽部的網頁也找不到任何菜單,只有幾張照片、亦只知道是法式晚餐。預約時看到冰濤祭期間有這個名叫「スペシャルディナープラン Special Dinner Plan」。當看到一句〝お二人の特別な日におすすめのお食事内容重視のプランです〞便被吸引了,特別創作法式晚餐究竟是甚麼呢?
晚上七時我們準時入坐,坐下來便看到這一排餐具,心想究竟會有多少道菜呢?
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkgmUUvjvbtkt4ogkciFH_gHHBqirqghkZ6GXMn3H9WGz0-rQYWibe1xJQV3e83MXK1RBld944qvLtP6JG6zyqc4so4gxWfsJsu99eTLBZ_8WpEyU22E9PbZgzsLCXfTuxRXn_6M-Y9JF/s320/20100213-190810_DSC00033.jpg)
先來有三款開胃菜
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOO7ohwD5_EjPfOOqjGeoZcRPegw9r5uxHxfTK7WfjnQVlQVbTkGBU_X8_vcr_jXSB3t2AoeNIlwDmSyUVZiISPUxyYDwHWBdFqYxRoQuPSZAQTelpikX-FxL3_qgPsfebAaSb0dYvmzc/s400/20100213-191824_DSC05260.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqmVFY1qVxcAGyifER_BYgSoN-U_8akjhZZuudeSGsoyDbrDlJpIiH3_BrGysQpLi_fiqmfUNJKRagjowZFEskEqwJ-lH66UMz016MmDnE78Eg6b-MXP9KWYXLm5g7NUacco-yhN9sa8s/s400/20100213-191851_DSC05264.jpg)
イベリコ豚生ハム Jamón ibérico ─ 從西班牙入口的名貴乾火腿,在西班牙出產的 Jamón 只有 8% 是 ibérico。入口沒有一般乾火腿的鹹,火腿依然順口、不會感覺太乾身。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydqDv4-ZL71ojBji1pULdFVUUOCVUGh3_LnS_pd-KvhlUkf3LTuW4XEDms-7MLEJKGaFrKYe00rzpROY8N03CokcY3X7jwn-hdYFsZtPNMN-oAScnajdPLiw5-DzIQJADsiNfZVtRMhD8/s400/20100213-191830_DSC05261.jpg)
Avacado Shrimp Salad,這個蝦肉還帶點腥味,失望。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7YBOA6dyfLv4MQP1QMisUh6PHypvzJrGknIFGFUHBj-8MH6-3mepvgdbEttIBv0yG-IXYvQZRGlb0wB5Xad4HyHTiXPxEhfnw_qdIf6m9Nh6tq-rAlv6bm8G2f1f10qcMDdqhj46xunC/s400/20100213-191837_DSC05262.jpg)
シロカブ jelly with caviar,根部植物、有類似大根的清新味道。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio76phpAoHNJ2wcHP3O0lQNytoOdYU8fi6hZvt9R4x-sCFKS1J1GKGiCjgSZjms-_aeRmeV8G-Pu8YeDvhnkkKgCLh4TM3G7i0JQeFzARNsPIlE6m0yXlfcClF_HB3-wWsgFEClWp243PI/s400/20100213-191843_DSC05263.jpg)
到沙律 ─ Mixed vegetables with onion sauce
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6dbl3IngexHaZWNvPJSYFff9Tn8nJiqu_jFNNL2zsRx6JksY8b6wGdLeKG4umgDNfXwUfzoqeZ2GL1iKdQgXHSiNOeytZuQe9i1WPKv_GkLXL5Ba0KSAMqAUiL3d_UvMRYgwOJtqerWK_/s400/20100213-193131_DSC05265.jpg)
非常特別的一道沙律。只是將各類食材蒸熟,可以嚐到每一種蔬菜本身的新鮮味道。那個洋蔥汁我也是第一次吃到,是只有洋蔥的甜味。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkYrWGDyKMBMYPoefIEONyu8XqVtbnYXKxjVCeOpC2I3HW4qOmRErQP3N98N8nVS5EHtnDcVVNIkv9fDUN2qP93uFFf5KLz6ocG3Wd1SXvMEmnxXi-5gL0HbWEVZogg1uOvhXBnRUGusL/s400/20100213-193202_DSC05268.jpg)
恕我見識少,yellow carrot 黃蘿蔔我亦是第一次見,味道比紅蘿蔔還要甜。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxzp-70g1KhGMFs8L3GD4Sp5_EowSJhlF2r4d_xv9KM3FrXmH3zA1zFWa7nPG1y_4L2XOChRn1nT6k2gFaI511qAm7nKY_xOp2nRbQWtaAoTA2zAblH1NDeWJb2WIDiO1GaY5w1aZ6qwv/s400/20100213-193211_DSC05269.jpg)
Entrée ─ 鮑(あわび)のステーキ
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZkETU4cwkoBY_AXyx5_3VevQ6am0Gi9I-G4xD-i34u8ZjKwHsfKqVjPyZhGfoNmkOTPmhxUed16YAi4DvmhZ6dPbOCtu12LPHPGepPIQbfqpoeJK08S6Z6Wj39QF_-qSjQriLDsHtfIHP/s400/20100213-195129_DSC05272.jpg)
大大的新鮮鮑魚,每一口也是海洋的甜味。醬汁輕輕帶出鮑魚的鮮,亦不會掩蓋其味。精彩~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Gt6yVQT6Kl9Fi23vCzDzE_cd5p7cUEwMU8t9nNcROLH3qp5Z9coFDLnDyj8xZt_xusq0ZL4bszMB79xTsEnLqbCT4xWai8bAClVvbtoxdwYpZgKfVmdGnRkC2QFlrmiqjKwcgyfIb9UA/s400/20100213-195208_DSC05275.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72ffGuheX2DRXq1zqBOBNV5Ei5zcOYVrkN4nAPBsxqlLEZITnsghdrnZZbNRqXmOXibdOHkxQ6WJgsH6XI8EDXG-KCtk5yiFZqzJ7ktxgqoQOp3kqnOgR3yzcE7aNWh7E6908hseeZVIX/s400/20100213-195340_DSC05277.jpg)
這時侍應生從廚房捧出一個鮮橙色的 Le Creuset,我們也不以為意。揭開便看到一鍋同樣是鮮橙色的材料,侍應說這是燉煮了一個小時的龍蝦湯。我們還未有時間定過神來,侍者又將它捧回入廚房上碟。再多等十分鐘,這道魚料理便正式出場。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTp2ZuqMOYI1uhRwzhJFy5DizKsoQG3OwlHDHjcIXsyI1UhP1AjLsn12wfqmACd6neO1KKnJq5XuNpqRH3MRpqzbJTlOz8rCjV6w5cNrcPze0FPr2oW5GSw94uMX_H0rzuUnfCqCFVMqU5/s400/20100213-201535_DSC05280.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiqQKDH8fh9UN6TBZiYfdYSs0nc_3qoIXWi6IaqxD8sfdC74yQqAi_oB0P6SeKi9z7oSEx3_RbqsLjyHpUND8M_ozD6xmmkN1-wvzrG0ftCYHh_LndmDxizUF6_ql8En1EnZPjGHiN2qsy/s400/20100213-201555_DSC05282.jpg)
無論我怎樣形容也寫不出當時的驚喜,單是眼睛與嗅覺已經不斷被攻擊,唾液更加不用說、差點便要流出來。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKVezEhMxjl7by9BNrnFE9p7FQKtlUdiNZS4BGNf8Ow77aigl9FneY8RNSxOt6ihJb3CLoxSaiKo8w7gX6QuSffbtB9Hat3Ol2mi2NPgHogsRFsQaC8utBwRY2pSkfx_lrTd8-XXnumwwy/s400/20100213-201635_DSC05285.jpg)
先嚐一口肥美的龍蝦肉... ... Oh‧My‧God!一邊咀嚼一邊傻笑,終於深深領會到 Le Creuset 的利害之處。燉煮了一個小時的龍蝦居然能保持鮮嫩,口腔充滿濃香的龍蝦膏味。明明已經煮了那麼久,為何鮮味依然沒有流失到湯裡呢?這絕對是我們吃過最出色的一道法式龍蝦!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1M2-5460PuhpEiY_46VLb_sHoYb4UVVEsCHmkpZZ0hehDnd19CZJSg6tmo41aEhsnBjwuTuAil36AeF51dcJPURci8ZXP8RUPD-RL3idLe5HGIv1qExLjmKXru_AN3C3rHt2nBzexg4e/s400/20100213-202005_DSC05287.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_JN1POziBDslbZdc2l20-yzShSeME3Qylg68kqnlynkNVLbPPq9t1MXZob2aQ2f2nvwSnDX6PcF-BodAETVkz8egqIGOJHX-la4R4iOpSedRhd7tY-Bf3VNbqOC1qDbLnW6aihsN914Y0/s400/20100213-202031_DSC05288.jpg)
嚐一口湯,我們已經佩服到五體投地。沒有加上奶油去提味,但這個清湯依然充滿濃濃的味道,每啖也是精華。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvwMn9JbsGPiE8AAblMtVObv-980so6q8szTpp6P0aJYTlVcuoY8PoUq4HUsdrchxoB7Ds0Zy4ee23uCNisxjdyX5I_1ZWct67G4515mvUjhM2NeTPqijcM1g-NBWIvKj4AgavQFZ0S4v/s400/20100213-202314_DSC05293.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITnqxCOiI13zoWNoW6cwUsI0l6u382pPqqKDF1N7V9K9fhY-TYIMnwHH1S99__JH2JvHyY2aR2hn8bVNvF6QLabmeDzXwXamReB4CIN0pEyzawon55AINvmw4icajh1Gqp4xIKWwaEDi9/s400/20100213-202343_DSC05294.jpg)
吃過這麼味濃的龍蝦,要清清味覺。Orange and carrot sorbet
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEo57Vwf9Yc5NG9CB-_Hg9cwZBciEAZNY6NWiz9muU3Xg0l_lEpGjP7iJ4S9IJJtl9rDH-etPRcEoT5693xKtosHaZ7ftkPrboYm2XSoAfLRnjGEvFtSXi2do_UHbTGIthUYMj1ReMOctg/s400/20100213-203050_DSC05297.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAi2JUsj9UwSzK0Jax0X34AReAp3jVu1SqL2t8S-daGxuQaVOnkNNLLACyh3uY9vvtdBXRa4bfxEuCqq9aaiNeIu9EXGBC7HJXBIgnYlAAhzuFHULxXtIRRnlYPBzTIYw9QCAOf5Vbd5tR/s400/20100213-203110_DSC05299.jpg)
不知不覺原來已經吃了個半小時,法國料理上菜果然夠慢。
接著便到肉料理 ─ 白老牛ヒレステーキ、vegetables with cream sauce
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKPf0U1IgEhN2yiTSMViVr00nMBn0Oy-a9qOcbcjgTs7tQOeDADnQjFEGTVIqtCnijtGq9e0c8hL9uYJP4x9E2aNK4nSzZ-YFos3R1O_o4KbKEWNWx73ofQOgUzEqcjknejBQ-ILJnODpA/s400/20100213-204359_DSC05306.jpg)
吃到這道牛怎能不感動呢?Fillet 已經沒有甚麼脂肪,但為何依然會如此嫩滑呢?雖然看似煎得生生的 Fillet,但切下去時完全沒有丁點血水。配上這個我認為是我有生以來最好味的 red wine sauce,真是無檞可擊!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2BxXxeGZcKShdlQs62puqccvT18I4JGvp3nQu1DlpCpIVCawnjCvwd-5yQZVYFcpdZrQGH9JQpCRE-BXfpz95bATYkaZn9GJglQWJA1dutqDRXvNx72W4eF2LqvYUA5PuIVd97k85Z-dQ/s400/20100213-204514_DSC05312.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8hW8R1d0AVjQ6qixP7ozmWFGzQIs2tr7TNH8-NUEsWvwPdDEJiTiINX5W7jJ9nTVBiaOY4XShrkJPYT6mrzq5AmZNxW4Kj2fwFXGwUZxTJloDTC-kjGu6dxbet0TZ6l0tZkfko-mr5Yd/s400/20100213-204546_DSC05313.jpg)
伴碟的烤野菜配合 cream sauce,爽甜無比。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxivKWLoS97r3d44BAzStcxrb26_4Ku-Z0WOhq4pfDSTh6YHY3TI2a8UiWsWDjgmfnOdovTwNMgZQZQVf0R5SCktO7aSVNLSfMcI4_Jn-rEXcr9yV60bUUQMyVKuIenSqS11HIcBFIHbz9/s400/20100213-204439_DSC05309.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqV3Y6UQRz9wZRqlQzjULo3y5a43t_NPtXtQ1tE1laF9D8kMfZpqWQrJoVpUpRsnOgFEgZRpc8u1u56A0YRQTkNtaTwFL_jXQJ4BOo1_j-xqFc1ymZcr3wZ77t-fIYhRo0Vzd6QCPGmWN/s400/20100213-204506_DSC05311.jpg)
點品 ─ Caramel ice-cream with rum raisin, pistachio sauce
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGOQMyyom9KFys3pPeW7HvJjRJ4r0IjBTR-EAgOroVyHya-CtY2GuotpoEVZ4zQhk1rd9bQd2digQIc8tf7Ym7z307zVsUqut7NsfIAds7g9WtATwkcDTfSf_OpyRPL4e-YQpzR-yLM8lm/s400/20100213-210347_DSC05314.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwggKZIz9GCtSPgPfZRkvPLAttixGS1NUIGx7usBKb5xdncUO7uz-tb4lYmejJvY8_OnU6QvLkFJNpretV815v5XyKsgdU9Q5NG61UZvgoAhjhY18FEdpItWl_V23G8U801EhWL1_GBkm/s400/20100213-210357_DSC05315.jpg)
Caramel ice-cream 又滑又有 caramel 的苦味,pistachio sauce 又香又濃。那塊脆糖又剛好增添不同 sakusaku 口感,妙!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwoPLnw0AVZWbPxIU03z3hlpoIH9uJaP9-3bET7hWUsasnCOEE2hMo9Z-Tz2envI8fwhmUf9bL1zS4OdJ8jbEcTSSJfllKeMhv5-vbG0AUydbKyCq7FSEA0QEIKgQCDjj3NE4amH8BV2B/s400/20100213-210410_DSC05316.jpg)
最後還有香濃咖啡及 Petit fours,為這近乎完美的法國晚餐來個總結。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiEVC8I95klZps7CwyIiQCbHaImL-wCH0e7vXUo3Rs7x5uJ_Q0rvkK5IJ-WqdNDsvDvwQCBLpbxxa4kB94Ijh3xYKeAspFUIqP6Ix1l2ER08qNVUizLkLQooUUp3zDfXUIKiOK9h0FCmpH/s400/20100213-211633_DSC05319.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHo1K6c2gZRUrrZoKfrJOL_BlAp4UDEopnJUJ2F0DnJt9Uhov-fy1TgYuwPb3s0PnKk_2O07mPDmryFP93Xxqo9kbXHYPr0bgwOxtONZqsC2GXWnRSi6vooJQEzXxaEsNB1n9Valhj6l4/s400/20100213-211723_DSC05322.jpg)
這一晚因為事前完全不知道會吃甚麼,令到驚喜一浪接一浪,極之滿意的一餐!最後足足吃了兩個半小時。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_r7RfKkvTDs3VOKvnLeqJigeldvev46tLajShyphenhyphenAISOozCoFr_yCNZOijB7Y31hteul2gJcdTMvOMvOiLT790SqF34hJT_yp0prb_47BrLtxzVnp_2TiC2AhHVZRY-OuzVfFHW4AFOkyiB/s200/20100213-212332_DSC05324.jpg)
聲明:自從在 12月預約了這個〝特別創作法式晚餐 Plan〞後,一直也再找不到同樣的住宿計劃。現在它的網頁亦只能看到一般的 package,二人房平日每人 14,175円﹝我們當時是每位多加約一萬円的﹞。假如閣下參考了這個食記卻吃不到同樣質素的料理,煩請不要向我投訴。
9 則留言:
2萬幾食lee 餐又抵wor.
but我無緣啦,我老公唔食得蝦同蟹(走蝦走蟹咪蝕晒.啋)
j少其實你應該係偏愛西餐..係咪呢?
無話偏唔偏愛,只要食到精彩的料理、那管是甚麼餐~
正如三余庵日式晚餐...... 下省一千字............
...我覺得三余庵那個...係......創作料理......(雖然可以叫做日式,但對我來說已經不是日式)
今時今日所有日式旅館晚餐都係 11/13 道、邊有得分新式舊式。
J少,
多謝你無私的分享及好介紹, 今趟北海道之旅我都去了翠山亭俱樂部及三余庵留宿. 兩間旅館不論環境, 服務及食物都有很高的水準.
期待你的最新遊記, 謝謝!
kaykay,
好高興有人睇我的介紹, 我成日都係覺得依度得我自己啲 friend 嚟睇, 哈哈~
你有冇寫遊記呢?
J少,
Sorry呀,我無寫遊記,因為仲學習緊點樣去create一個blog.
都係去日遊高手部落格偷see(師)多囉!
其實我係你粉絲嚟㗎,不過平時少留言,偷see多。今次去完北海道返嚟,想向你講聲多謝分享,我會継續捧你場!!!
Kaykay,
多謝捧場,咁得閒就多D留言交流一下, 多多支持。
如果你有時間,可以試 Blogger or Yahoo Blog.
日遊無話偷師的,我一樣係四處抄考架咋!
話時話、啱啱再見到白老牛、個肚直頭行雷!幾時可以再食呢?
發佈留言