法式铁板烧狂想曲，让心灵溢满香气 | 寻味上海⑤

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 <p style="text-align: justify; display: block;">每一个，都秀色可餐。<strong><span style="color: #f79646;">松露、鹅肝、明虾、鲍鱼、和牛……</span></strong>像音符欢快地跳动，铁板料理台上，闪亮的铜盖有节奏地翕张，煎铲刀叉精致地雕琢，温暖的屋子里，一支法式铁板烧的狂想曲，让心灵溢满香气。</p>
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 <p style="text-align: justify; display: block;">位于北外滩的上海外滩浦华大酒店，充满老上海和欧式风情的调调，大堂天花上的巨幅彩绘玻璃会不经意间震撼到你。来到酒店裙楼5楼，就是这家做法式铁板烧料理的米其林推荐餐厅——<span style="color: #f79646;"><strong>讚铁板烧</strong></span>。</p>
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 <p style="text-align: justify; display: block;">走进餐厅，优雅的欧式吊灯，与围成半圆弧度的铁板料理台、餐具杯盘，交织出一种恬静。或许是想传达，享用充满热情的铁板烧，也是让心灵放松而愉悦的过程。餐厅内的许多装饰采用木质基调，让这里更温暖更有温度。包厢里还有特别舒适的沙发、小木桌，可以在用餐前小憩茶歇，包厢木门上，镶嵌着色彩斑斓的彩绘玻璃，温暖中带着惊喜。</p>
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 <p style="text-align: center; display: block;"><span style="color: #7f7f7f;">▲包房木门上的彩绘玻璃，来自法籍华裔艺术家陈伟德先生的精心设计，他的作品还出现在马勒别墅、上海文化广场、迪士尼乐园等上海各个地标。</span></p>
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 <p style="text-align: center; display: block;"><span style="color: #7f7f7f;">▲清新脱俗、典雅大方的爱马仕手工餐盘，工艺精湛的Athena餐具，带来独特的用餐体验。</span></p>
 <p style="text-align: justify; display: block;">这里的法式铁板烧继承了法国美食的精髓：<strong><span style="color: #f79646;">讲究酱汁和配酒</span></strong>。强调食材原味和衬托食材的酱料, 松露、鹅肝、澳洲和牛、台湾澎湖大明虾等当令新鲜食材堪称顶级。从前菜开始，每道菜制作完毕，会由厨师摆盘后再端到客人面前，每一道都是味蕾和视觉的双重盛宴。</p>
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 <p style="text-align: center; display: block;"><span style="color: #7f7f7f;">▲澎湖明虾佐蜂蜜芥末酱</span></p>
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 <p style="text-align: center; display: block;"><span style="color: #7f7f7f;">▲法式鹅肝佐桑椹红酒酱</span></p>
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 <p style="text-align: center; display: block;"><span style="color: #7f7f7f;">▲鲍鱼佐香槟蛋黄酱</span></p>
 <p style="text-align: justify; display: block;"><span style="color: #f79646;"><strong>酱汁是法式铁板烧的灵魂，</strong></span>每一勺酱汁，都充满想象力，可以让相同的食材呈现出不同的方式，也可以让不同的食材发挥各自最佳的口感。酱汁的配方，据说大部分是保密的，调制过程繁琐，每个步骤都代表着主厨对铁板烧的敬意。</p>
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 <p style="text-align: center; display: block;"><span style="color: #7f7f7f;">▲澳洲带子佐香槟蛋黄酱</span></p>
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 <p style="text-align: center; display: block;"><span style="color: #7f7f7f;">▲牛尾浓汤</span></p>
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 <p style="text-align: center; display: block;"><span style="color: #7f7f7f;">▲西伯利亚鲟鱼子搭配伏特加</span></p>
 <p style="text-align: justify; display: block;">已经与铁板烧打了20多年交道的讚铁板烧行政主厨、店长陈世孟，2009年从台湾来到上海外滩浦华大酒店。他说，中餐里普遍使用的食材，在铁板烧料理就有不同的风味。制作过程中，厨师要掌握火候，放盐、酒都要恰到好处，这也要靠经验积累。一路走来，他发现上海这座国际化大都市里，人们对美食品味的追求都很高，他说，<span style="color: #f79646;"><strong>要用心思去不断创新和改变，呈现最地道的美味。</strong></span></p>
 <p style="text-align: justify; display: block;">比如这道南瓜松露蒸蛋，就是他的首创，和传统铁板烧里的蒸蛋完全不同。这道蒸蛋选用有机小南瓜，以及非常新鲜的有机蛋，煮出来像温泉蛋一般。半熟蛋在小南瓜奶油芝士里，上面覆盖松露，用小勺挖一些南瓜瓤，将它们一起拌匀，蛋香、奶香、南瓜香瞬间融合，云雾缭绕的摆盘，又平添了几分仙境般的感受。</p>
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 <p style="text-align: center; display: block;"><span style="color: #7f7f7f;">▲南瓜松露蒸蛋</span></p>
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 <p style="text-align: justify; display: block;"><strong>铁板烧的起源</strong></p>
 <p style="text-align: justify; display: block;">追溯铁板烧的起源，据说是个航海故事。十五六世纪西班牙舰队航行世界各地，因为烹饪工具有限，船员们将捕获的鱼在铁板上加热烤熟，过程中添加佐料，没想到这样烤出来的鱼肉非常鲜美。航行过程中，这种烹饪方式传到美洲大陆，到了二十世纪初引进日本，结合烹饪特色及饮食习惯开创了日式铁板烧，还把厨房搬到外面，让客人在进餐时能欣赏到厨师的厨艺。慢慢的，这种饮食文化传到台湾，又经过发展和改良，衍生出一种具有法式、中式和日式相结合的新的饮食方式，称为法式铁板烧。</p>
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 <div class="content_sign">
  文：王蔚<br>
   视频：张伊辰&nbsp;陈龙&nbsp;祁骏<br>
   剪辑：王卓<br>
   编辑：陈云峰<br>
   责任编辑：王蔚
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法式铁板烧狂想曲，让心灵溢满香气 | 寻味上海⑤

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