• 作者:
• 來源: 展翅調酒學校
• 日期: 2014-11-09
• 瀏覽次數(shù): 2865 次

高檔、奢華的酒吧餐廳Bibo在香港好萊塢街上開業(yè)了。這家餐廳以Banksy、Jean-Michel Basquiat、Jeff Koons以及Damien Hirst的街頭藝術為風格主題，而菜品則是“重新詮釋的法國經(jīng)典”菜系，帶領整個烹飪團隊的是行政總廚Mutaro Balde，他曾于米其林星級餐廳包括 Alain Ducasse at the Plaza Athenee Paris 及倫敦 L’Atelier de Joel Robuchon 工作。

在吧臺后，富有試驗精神的調酒師Alexander Chatté（曾在Duddell’s工作）則顯示了對亞洲原料的獨特熱衷。他表示他的酒單受到1930年代巴黎波西尼亞風格的影響。雞尾酒包括：5 Spice Powder，采用紫蘇泡清酒、St Germain利口酒、檸檬汁、五香瓜汁、櫻桃苦精已經(jīng)蘇打水調制，以味增湯碗呈現(xiàn)；還有Midnight Diamond，采用Boomsma Jonge杜松子酒、都靈干味美思、松露浸泡的苦艾酒、青檸汁以及糖調制；以及Coffin Varnish，采用熏豆浸泡的卡巴杜斯白蘭地、都靈白味美思、檸檬汁、蜂蜜糖漿、伯爵茶以及慧納香檳調制。

室內(nèi)設計由Substance的Maxime Dautresme擔綱。

更多信息請訪問www.bibo.hk

Lavish, upscale new bar-restaurant Bibo has opened on Hollywood Road, Hong Kong. A fine dining concept decked out in street art by well-known artists such as Banksy and Jean-Michel Basquiat, Jeff Koons and Damien Hirst, heading up the kitchen is executive chef Mutaro Balde formerly of Alain Ducasse at the Plaza Athenee Paris and L’Atelier de Joel Robuchon, London. Cuisine is “reinterpreted French classics,” we’re told.

At the bar, self-styled experimentalist Alexander Chatté (formerly of Duddell’s) shows a penchant for Asian ingredients with a menu he says is inspired by boho classics of 1930s Paris. Drinks include: 5 Spice Powder (above, left), with sake-infused shiso, St Germain liqueur, lemon juice, five spice melon juice, cherry bitters and soda served in a miso cup; Midnight Diamond, with Boomsma Jonge genever, Dolin dry, truffle-infused absinthe, lime juice and sugar. Sharing cocktails include the Coffin Varnish, with tonka-bean-infused calvados, Dolin blanc, lemon juice, honey syrup, Earl Grey Imperial and Ruinart champagne.

Interior design comes care of Maxime Dautresme of Substance.

For more info, see