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TABLE by GastroJoy
Restaurant / Taipei 101
餐廳 /台北101



Chili Garlic Prawns 大蒜辣椒蝦

TABLE, one of our favorite restaurants in Taipei is back this season with a new pop up collaboration to bring this time the flavor, tradition, and lifestyle of Spain. As you probably know from our previous article with them, TABLE is not a simple restaurant but a whole experience with limited time menus featuring international top chefs and a place to discover new bites, delight special desserts and enjoy the vibe inside Taipei 101.

From the 17 of May until the 30 of June (NOW EXTENDED UNTIL THE END OF THIS SUMMER!), TABLE join forces with Spanish Chef Aitor Olabegoya from San Sebastián to show us what the traditional cuisine of northern Spain taste of and to share with Taiwan all the knowledge he has acquired through many years experience of work, including some of the most important Michelin-starred restaurants in Spain as “El Bulli for Matador” and “Sant Pau”.



我們最愛的台北餐廳之一Table,之前也介紹過,大家還記得嗎?這次Table新一季的合作帶來傳統西班牙風味料理喔!經過前一次的介紹,大家應該已經有些了解Table的營運模式了,位於台北繁華地帶101,和不同國際頂級主廚合作,推出期間限定的餐點,希望為美食饕客帶來多樣的異國饗宴!


從5月17日到6月30這段期間的餐點( 現在延長到這個夏末!) ,將由來自西班牙聖賽巴斯提安的主廚Aitor Olabegoya主導,這次主廚跟我們介紹了西班牙北部的傳統菜餚,並分享他從多年的工作經驗中獲得的學問,包括他曾在西班牙米其林餐廳”El Bulli for Matador”和“Sant Pau”工作中所學到的。



Fideuà with Prawn 西班牙墨魚麵及大蝦


Wagyu Rib with Red Wine Poached Pear 慢燉和牛肋條及燉紅酒梨


Corn Risotto with 5J Hand Cut Jamón 手切5J 伊比利豬火腿及玉米燉


Cuttlefish Noodle with Hollandai se 花枝扁麵佐墨魚荷蘭醬


5J Black Label Jamon iberico 5J 標伊比利豬火腿


Eggplant Omelette Rolls with Egg plant Mayo 茄子歐姆雷卷佐炭烤茄子美


Iberico Pork with Pickled Chili Pistachio Sauce 伊比利豬佐開心果辣椒醬


Oyster Burger with Foie Gras 生蠔鴨


Chocolate Coulant with Homemade Ice Cream 巧克⼒熔岩蛋糕佐主廚特製冰淇淋


Pavlova with Grapefruit Mint Sor bet 帕弗洛娃佐葡萄柚薄荷雪酪

The menu starts as every real Spanish restaurant with a selection of tapas including Gildas (a salty stick bite with olive, garlic, pickle, and onion), a selection of Spanish jamón and chorizo, Iberico pork with pickled chili pistachio sauce, Iberico croquettes, cherry blossom shrimp cracker and more!

菜單提供的餐點是當地西班牙餐廳非常道地的餐點像是tapas,包括Gildas巴斯克吉爾達將多種醃製蔬菜串起享用,包括綠橄欖、大蒜、迷你酸黃瓜和洋蔥、一系列西班牙火腿和臘腸、伊比利火腿和醃漬辣椒開心果醬、伊比利可樂餅、櫻花蝦等等。

The Molecular Olive took our attention as a very intriguing tapa, you eat it all at once and the olive explode inside your mouth!

The legendary Spanish chef Ferran Adrià invented a round of Spherification in 2003. Chef Aitel, who once worked with Ferran Adrià, also hopes to pay tribute to him with this "molecular football." Use green olives and pickled olive water, add a molecular cooking powder made of football, topped with olive oil powder, eat it and burst with salty green olive fragrance in the mouth.

分子橄欖球吸引了我們注意力,一口吃會爆漿在嘴裡,奇妙的是這是橄欖口味的唷!


西班牙傳奇名廚Ferran Adrià在2003年發明了圓形化分子料理手法,主廚Aitor曾經和這位名廚Ferran Adrià共事過,希望以這道分子橄欖球料理向他致敬,使用綠橄欖與醃漬橄欖水,加入分子料理粉做成橄欖球,上方撒上橄欖油粉,吃下後在口中爆發鹹香的綠橄欖芬芳。



One thing could not be missed during the meal is the crunchy Spanish rustic bread to accompany the delicious tapas.

絕不可錯過西班牙的脆皮麵包。


Escabeche Marinated Scallops with Chorizo

西班牙香料油漬干貝配上西班牙臘腸


We also had a Salmorejo tomato puree (originating from Cordoba in Andalucia, south Spain), one of the three cold soups of Spanish cuisine (the other two are gazpacho and ajo blanco) consisting of cherry tomatoes, sweet vinegar, and Spanish olive oil, served with asparagus, quail eggs, Spanish ham, and salmon eggs to increase the multi-flavour, refreshing and appetizing.

Salmorejo 番茄冷湯,來自西班牙南部安達魯西亞的哥多華,Salmorejo為西班牙料理三大冷湯之一(另外2種為gazpacho及ajo blanco),比起gazpacho更濃郁且滑順。使用櫻桃番茄、甜醋及西班牙橄欖油打成冷湯,上方搭配蘆筍、鵪鶉蛋、西班牙火腿及鮭魚卵增加多元口感,喝起來清爽且開胃。


Josper Grilled Iberico Presa with Romesco Sauce Josper

炭烤頂伊比利豬上肩佐羅美斯扣醬


Catalan-Style Embutido with Green Olive Parmentier

迦納隆尼香腸佐綠橄欖泥


Octopus with Paprika Potato Foam

煙燻紅椒馬鈴薯慕斯佐章魚


And of course the curated Spanish Jamón had to be present during the menu, but not just a regular one.
In TABLE you will have the opportunity to try 5j (Cinco Jotas) a black label Iberico pig ham.

If you never hear about it, 5J Cinco Jotas is not only a treasure in Spanish culture but also a great masterpiece of time and nature.
It takes more than 5 years to make every 5J ham. In addition to Iberian black pigs on the pasture for more than two years of natural stocking, enjoying delicious acorns, plant rhizomes, and fresh grass; it takes more than three years to dry naturally in the ham cellar.

Also, the way this ham is cut can make an important difference when you eat it. We had the pleasure to meet Aitor in person who explained all the dishes to us with passion and cut some ham for us to try.
An amazing and really recommended experience!




當然西班牙有名的火腿也會出現在菜單中,這可不是普通的火腿喔!

來Table將有機會嚐到5J(Cinco Jotas)黑標伊比利豬火腿。


5J(Cinco Jotas)黑標伊比利豬火腿不僅是西班牙文化中的一枚瑰寶,更是時間與大自然偉大的傑作,成就每只5J火腿都需要超過5年的時間。除了伊比利黑豬在草場上超過兩年的自然放養、享受美味的橡樹果、植物根莖和鮮草;更需要三年多在火腿窖中的自然風乾。

切火腿的方式也會影響到味道,我們很高興見到Aitor並親自熱情地向我們介紹每一道菜餚,也讓我們嘗試了一些火腿。

真是一個很棒的經驗!



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TABLE by GastroJoy will set up a Spanish restaurant at 4F in Taipei 101 from May 17th to June 30th.

For reservations, please contact (02) 8101-8177

TABLE by GastroJoy快閃餐廳:

地址:台北市信義區市府路45號4樓(台北101購物中心)

電話:02-8101-8177




西班牙料理從5月17日到6月30日供應喔!


Photography courtesy of TABLE
文中照片由TABLE提供


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Address  地址

No. 45, 4F, City Hall Rd, Xinyi District, Taipei City, 110
台北市信義區市府路45號4樓

Opening Hours  營業時間

Monday to Sunday  from 12:00 to 15:00  and from 18:00 to 22:00   
星期一至星期日中午12點到下午3點以及晚間6點到10點



Find more about TABLE
查看更多關於TABLE
www.facebook.com/TABLEbyGastroJoy

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All the pictures and words in this article belongs to River and TABLE and have copyright.
If you would like to use it please contact us first, We like to share.

本文中的所有圖片和文字版權由River和TABLE所有。
我們樂於分享,但若您想截取使用,請先聯繫我們。


18 May 2018
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