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Spring Tasting Menu @ MAXIM’S Tianjin
Published on: 2017-03-08
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Maxim's Tianjin has launched the new menu with an extraordinary selection of dishes. The Chef Alain Le Meur, Executive Chef of Maxim's in Tianjin, has done a great job. Congratulations!


The Orange roughy with poached egg, beluga caviar and edamame sauce
新西兰深海长寿鱼配温泉蛋,鲟鱼鱼子及日本毛豆酱

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长寿鱼(也称:胸棘鲷),产于新西兰500-1500米的深海中,经过法国海盐,柠檬,初榨橄榄油等的调味,采用低温慢制的技法,锁住了鱼本身的肉汁、最大限度的保持住了肉质的细嫩,并佐以65度有机散养温泉蛋和里海鲟鱼籽酱,嫩滑而鲜香的感觉油然而生。


Iberico pork flank steak with tomato sponge
香煎伊比利亚猪腹排配番茄海绵蛋糕

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甄选西班牙南部伊比利亚黑猪的侧腹肉。由于吃野生牧草和橡木果长大,肌肉纤维中脂肪纵横交错,肉嫩富于弹性且味道厚重。配以进口祖传番茄制成的番茄蛋糕,绵软微酸的口感与猪肉独有的橡果肉香瞬间交织在了一起,腌制的5J伊比利亚后腿切片更加延长了味蕾的回味,层次感分明。


Australian lamb rack crown
(for 2 guests, 45 mins to prepare)
Vegetable lasagna, herb mushroom, potato wedges, confit garlic
Served with Tzatziki sauce dip and red wine sauce


澳大利亚皇冠小羊排
配千层时蔬,香草烤蘑菇,薯角,油浸香蒜
佐希腊酸奶,红酒浓汁(2人份,需45分钟准备)

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皇冠羊排,顾名思义烤制后的形状类似帝王的皇冠,马克西姆的精选产自澳洲12个月以下的羔羊,肉质嫩且无膻味,经过72小时的腌制后再火山岩上扒烤并刷已秘制酱料,配上地中海特色的番茄芝士什锦蔬菜和香草炒土豆,混搭洋葱蘑菇酱汁和薄荷香瓜酸奶少司,浓郁和清新的两种口味任您选择,满满幸福感。


Crispy Rougie duck breast with orange duck sauce
香煎法国露杰脆皮鸭胸佐橙味鸭汁

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香橙鸭胸,一道传统的法式名菜,在这里被巧妙地融合了一下。选自法国露杰鸭胸,鸭胸表面打上花刀,放腌料腌制,按摩10分钟使之均匀入味,小火慢煎至脆皮金黄色,使之酥脆软嫩。橙皮丝与焦香的橙味酱汁使鸭肉加入了酸甜橙香的味道,鸭高汤慢炖的有机迷你胡萝卜和小洋葱以及用陈年摩纳哥黑醋等浸制的无花果酱的搭配使人并无腻的感觉,欧洲防风根泥味道很特别,有种根芹和萝卜的味道,正式这种融合的搭配使鸭胸的味道更佳的丰富多彩。


Vanilla mousse with coconut sorbet
香草慕斯配椰子雪葩

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选用法国进口奶油,加入了南美洲有"香料皇后"美誉的梵尼兰,口感魔幻,使人身心愉悦,配上椰子雪葩,更加浓郁、细滑、回味无穷。


Dark chocolate parfait with fruit of forest sorbet
法式黑巧克力冻糕配森林之果雪葩

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选用比利时进口黑巧克力配法国进口奶油,加入佛手柑味英式红茶和香脆榛子仁,入口细腻香醇,再配上浆果冰霜丝丝浓滑。

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