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台北經典料理大師賽:法樂琪

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Uploaded by on Jul 17, 2011

令人齒頰留香的菲力牛排--法樂琪
法樂琪餐廳走的是法式精緻的服務型態,雖然人力成本提高,卻能為消費者帶來最高級且親切的服務品質。此次的特優作品是「油封低溫煮美國菲力牛排左烤蒜蓉奶泡」,不同以往的­高溫煎烤方式,主廚特別以低溫用泡油方式烹煮,使肉內的蛋白質不受高溫破壞,能保持肉質柔軟和肉的原汁原味。佐料是以牛奶和蒜頭做成的奶泡搭配,使料理吃起來爽口無負擔。

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