【內湖, 劍南路站】RAW__江振誠2017春季菜單

RAW|內湖, 劍南路站 Neihu, Jiannan Station


🚇  劍南路
地址:台北市樂群三路301號1樓
電話:(02) 8501-5800
營業時間:11:30-14:30, 18:00-22:00
周一及周二店休

🚇  Jiannan Station
Address: No. 301, Lequn 3rd Rd, Zhongshan District, Taipei City
Phone: (02) 8501-5800
Hours: Wed-Sun 11:30-14:30, 18:00-22:00
Closed on Monday & Tuesday


終於讓我訂到【 RAW 】了 !!!!!!!!!!!
抱歉~請容許我以這樣誇張的方式開始這次分享
【 RAW 】號稱全台灣最難訂的餐廳一點都不為過,
為了吃到它, 我訂了超多次
有幾次甚至連需要填寫的表單都還沒看到, 系統就告知已經額滿了
用餐的時候我有詢問店員有沒有比較好訂位的方法
店員表示他們內部人員想訂都很難
但是他們會換新的系統, 新的系統會以抽籤的方式來訂位
雖然也是看運氣, 但希望會好訂一些

講了一堆有的沒的開場白,
應該要來介紹一下這大名鼎鼎的【 RAW 】
【 RAW 】之所以有名是因為這是國際名廚江振誠回台灣開的首家餐廳
江振誠主廚是個傳奇人物, 20歲成為台灣餐飲史上最年輕的法式料理主廚,
他曾受到”時代雜誌”,”Discovery頻道”, 和”紐約時報”的高度讚賞
當然他有更多的得獎經歷, 這裡就不一一列出來

【 RAW 】所來帶來的是巴黎的廚藝新風潮Bistronomy,
Bistronomy其實是由Bistro(小酒館)與Gastronomy(食饗)組成的新詞
它的概念是將傳統小酒館的輕鬆風格和高級法式料理相結合
帶來輕鬆休閒的高級美食體驗(Casual Fine Dining)

FINALLY!!! I finally successfully gotten a reservation at RAW!!!!!!
Please allow me to start this post in such an exaggerated way.
RAW really does lives up to its reputation of hardest to reserve restaurant in Taiwan.
I have attempted many times at a reservation to get a taste of RAW.
Often, I didn’t even get to the reservation form, the system already said reservation is full.
While dining, I inquired about a better way to reserve raw.
The waiter told us that even employees have a hard time trying to reserve a spot at RAW.
However, they will move on to a new reservation system based on lottery soon.
Even though it is chance based, perhaps it might be easier to reserve.

Ok, after all these opening remarks, it is time to introduce this famous restaurant, RAW.
RAW is well-known because it is the first restaurant opened by famous international chef Andre Chiang in Taiwan.
Chef Andre Chiang is a legend and has become the youngest French cuisine chef of Taiwanese culinary history at 20 years old.
He was praised by well-known media such as “Times Magazine”, “Discovery Channel”, and “New York Times”.
He also has numerous prestigious awards, but I won’t list them all here.

RAW brings you the Paris new trend – Bistronomy.
Bistronomy is a combination of 2 words, Bistro and Gastronomy.
The concept is to bring you casual fine dining by combining the relaxing style of a bistro with high-end french cuisine.

Processed with VSCO with hb1 preset

▲站在餐廳門口, 服務人員會馬上幫你開門

▲ While we were walking toward the entrance, the waiters were quick to open the door for you.

IMG_6582

▲一進門就會看到這巨大的原木工作台
整個餐廳也是被這流線型的原木串聯起來

▲Upon entering, you will first be greeted with this huge wooden work counter.
The whole restaurant is connected by a bunch of these wavy counters

Processed with VSCO with hb1 preset

▲清水模牆壁

▲Architectural Concrete Wall

Processed with VSCO with hb1 preset

▲入口處有些位置可以讓客人等候

▲There is a waiting area near the front

IMG_6587.JPG

Processed with VSCO with hb1 preset

IMG_6589

Processed with VSCO with hb1 preset

Processed with VSCO with hb1 preset

▲【 RAW 】的整個空間很時尚, 北歐式的美學空間讓人驚艷

▲ RAW has a very fashionable space. The Northern-European aesthetic style is stunningly beautiful.

Processed with VSCO with hb1 preset

▲【 RAW 】這裡沒有菜單也沒有菜名
只有一張料理的食材表, 會提供一份英文一份中文
午餐$1850+10%, 晚餐$2500+10%
wine pairing $1400 會提供5杯酒

▲ RAW doesn’t have menu or dish names.
They only provide a Chinese and an English version of the ingredients list.
Lunch here cost NT$$1850+10% and dinner costs $2500+10%.
The wine pairing is NT$1400 for 5 glasses of wine.

Processed with VSCO with hb1 preset

IMG_6592.JPG

▲每一排表示一道菜, 而每道菜只寫三種食材
原因是”人對於每道菜的記憶最多三種食材”
這裡的menu每季會換一次,
食材都會選擇當季的本土新鮮食材
所以大家應該會發現每個部落格分享的菜色都不一樣

▲ Each row represents one dish, and each dish only shows 3 of the ingredients.
The reason being that human beings can only remember up to 3 ingredients per dish.
The menu here is changed quarterly.
They will use the seasonal local fresh ingredients to create their dishes.
Therefore, you probably already notice that different bloggers will share different kinds of food at RAW.

IMG_6594.JPG

▲飲料 Drinks Menu

IMG_6593.JPG

IMG_6595.JPG

與餐桌一體的餐具收納

Utensils organizer that is part of the table

Processed with VSCO with hb1 preset

▲芋頭, 花生, 香菜

▲Taro, peanuts, coriander

Processed with VSCO with hb1 preset

▲酥酥脆脆的春卷皮上有芋頭冰淇淋,
芋頭冰淇淋本身味道不會很突出,
上面再淋上花生粉和香菜
吃起來我覺得很像花生捲冰淇淋

▲There is taro ice cream on top of the crispy spring roll.
The flavor of the taro ice cream isn’t too prominent.
On top, there is littered with peanut powder and coriander.
It tasted like peanut roll ice cream.

Processed with VSCO with hb1 preset

▲來自南法的氣泡酒

▲Sparkling wine from South France.

Processed with VSCO with hb1 preset

▲”綠”番茄, 綠咖喱, 綠草莓

▲ “Green” tomato, green curry, green strawberry

Processed with VSCO with hb1 preset

▲以西班牙番茄做的冷湯開胃菜
主廚特別挑了沒有很成熟的草莓
為了要體現春天這個季節食物還在成長
綠咖喱做的雪酪(sorbet)吃起來微微辣
整體是道清爽又開胃的前菜

▲Appetizer with cold soup made from Spanish tomatoes.
To represent that Spring is the season of growing,
the chef picked strawberries that aren’t too mature yet.
The sorbet made with green curry is a bit spicy.
Overall it was very refreshing and appetizing.

Processed with VSCO with hb1 preset

▲法式鄉村麵包 NT$150

這份麵包不在set menu裡面, 需要單點
手工裸麥麵包剛上桌的時候還熱熱的
表皮烤的酥脆, 裡面卻很鬆軟Q彈

▲French Country Bread NT$150

The bread isn’t part of the set menu and needs to be ordered in addition.
The hand-made rye bread was still warm when it came to the table.
The crust was baked until crispy while the inside was still fluffy and delicious.

Processed with VSCO with hb1 preset

▲吃麵包一定要搭配一旁的奶油
奶油上撒上烤過的蕎麥, 裸麥粉, 可可粉, 和海鹽
抹在還溫熱的裸麥麵包上, 越嚼越香
吃不完可以打包回去哦~

▲You should try the butter with the bread.
The butter has baked buckwheat, rye, cocoa powder, and sea salt.
The butter is amazingly delicious with the still warm rye bread.
If you can’t finish, you can get the rest to go.

Processed with VSCO with hb1 preset

▲龍蝦, 青蔥, 鯿魚酥

▲Lobster, scallion, Dried Fish

Processed with VSCO with hb1 preset

▲以鯿魚做成的沙茶醬來調味, 很有台灣本土的味道
搭配新鮮龍蝦, 烤過的三星蔥, 和炸過的高麗菜
帶出食材的鮮甜

▲The satay sauce is made with dried fish. It has a traditional Taiwanese flavor to it.
Along with fresh lobster, baked scallion, and fried cabbage.
It really brought out the sweetness of the ingredients.

Processed with VSCO with hb1 preset

▲法國和爾薩斯白酒

▲French Alsace Riesling

Processed with VSCO with hb1 preset

▲玉米, 起司, 爆米花

▲Corn, Manchego, popcorn

Processed with VSCO with hb1 preset

▲這道料理是我今天心中的第一名
玉米濃湯里加入了西班牙的Manchego乳酪
最中間放有爆米花, 玉米, 和帶有咖喱味的玉米粉
最上層的玉米粉是上桌後再由服務員淋上的
吃的時候要一口一口挖著吃, 而非攪拌

這道料理讓我想到小時候最愛喝的玉米濃湯
但主廚加入了巧思, 將玉米以多種形態出現在料理當中
讓我每一口都很驚喜

▲This was the highlight of my night.
The corn chowder has Spanish Manchego cheese inside.
In the middle, you will find popcorn, corn, and curry flavored corn powder.
The topmost popcorn powder is added to the top of soup by the waitress after the dish came.
When you enjoy this dish, you scoop bite by bite and should not stir.

This dish reminded me of my favorite childhood dish, the corn chowder.
However, the chef puts lots of creativity into this to showcase ‘corn’ in a variety of ways to create a surprise in each bite.

IMG_6612.JPG

▲剛才的法國和爾薩斯白酒喝起來比較酸,
剛好可以綜合濃郁的的玉米濃湯料理

▲The French Alsace Riesling has a hint of sourness which is perfect with the creamy corn chowder

IMG_6613.JPG

▲這是主廚設計的啤酒, 主要搭配下兩道料理
喝起來很不像啤酒, 帶有薄荷味

▲This is a beer designed by the chef and it is paired with the following 2 dishes.
This didn’t taste like a beer at all and has a minty taste.

Processed with VSCO with hb1 preset

▲”血腸”, 馬告, 蘋果泡菜

▲Boudin Noir (Blood sausage), Magao, Apple Kimchi

Processed with VSCO with hb1 preset

▲這道料理的血腸是以法式料理的方式進行製作
血腸外皮是豬大腸衣, 所以吃起來需要多咀嚼一下
在血腸裡面包著蘋果泡菜并加入了原住民的香料–馬告

▲The blood sausage is made using traditional French cuisine process.
The skin of the blood sausage is made with pig’s large intestine so you need to chew a bit.
Inside the blood sausage, you can find apple kimchi and a Taiwanese aborigines spice called “Magao”

Processed with VSCO with hb1 preset

▲一旁的蘸醬是用日本青森蘋果做成的泥
這道料理口味比較重一些, 我個人不是那麼喜歡

▲The dipping sauce is made using Japanese aomori apples.
This blood sausage was on the heavy side, and I personally didn’t enjoy it too much.

Processed with VSCO with hb1 preset

▲桂花, 青豆, 海鮮

▲Osmanthus, Peas, Seafood rillette

Processed with VSCO with hb1 preset

▲最上層的桂花油是上桌後再有服務員淋上
主廚使用了冬菜來帶出食材本身的甜味
這道料理裡面有蟹肉, 鱈魚, 溫泉蛋, 和羅曼麵包丁
吃的時候不需要攪拌, 直接一勺一勺的吃
每一口都可以體會到食物最自然的味道
羅曼麵包丁脆脆的口感增添了料理的層次

▲The osmanthus oil on top was added by the waitress when it is served.
The chef used winter vegetables to bring out the sweetness of the ingredients.
This dish has crab meat, cod, Onsen tamago (poached egg), and croutons.
You do not need to stir this dish and should eat it spoonful by spoonful.
Each bite can taste the most natural flavor of the ingredients.
The crispy croutons add a layer to the already flavorful textures.

Processed with VSCO with hb1 preset

▲法國紅酒 Bourgogne

Processed with VSCO with hb1 preset

▲喝起來帶有蜜餞水果香

▲This has a sweet dried fruit taste

Processed with VSCO with hb1 preset

▲法式燉肉, 台灣牛, 蒜味醬

▲Pot-au-feu, Taiwan Beef, Garlic Aioli

Processed with VSCO with hb1 preset

這是今天的主菜–法式燉牛頰肉和台式菲力牛肉片
香蔥油和蒜粉調味, 搭配新鮮時蔬絲
吃的時候可以用湯匙跟叉子拌著吃
菲力牛肉片吃起來甜甜的帶有叉燒味
牛頰肉很嫩, 入口即化

Here is today’s main entree. French pot-au-feu (cheek) and Taiwanese beef filet.
This was seasoned with scallion oil and garlic powder and came along with fresh seasonal shredded vegetables.
You can use both the spoon and fork to enjoy this dish.
The filet beef slices are sweet and have a roasted taste.
The cheek meat was very tender and melts in your mouth. 

Processed with VSCO with hb1 preset

▲法式燉肉的湯

▲The soup from the pot-au-feu

IMG_6630.JPG

▲這碗湯是主菜的精華
跟吃法式料理一樣, 先吃燉湯裡面的料, 再喝湯
燉湯里加入了大量新鮮蔬菜和牛骨
從早上就開始熬煮
使得整碗湯喝起來很清甜濃郁

▲The soup is the essence of the main entree.
Just like enjoying a French traditional meal, we ate the food inside the pot-au-feu and then enjoy the soup.
The soup has lots of fresh vegetables and ox bones, and was stewed since the morning.
This soup was very sweet and flavorful.

IMG_6631.JPG

▲法國甜點酒 (甜紅氣泡酒)

▲French Dessert Wine (Sweet red sparkling wine)

IMG_6632.JPG

▲喝起來有莓果和巧克力香

▲This has a taste of berries and chocolate.

IMG_6633.JPG

▲黃豆, 薏仁, 黑糖

▲Bean curd, barley, brown sugar.

IMG_6634.JPG

▲義大利法式甜點塔, 塔皮吃起來比較薄很濕潤
內餡竟然是豆花, 上層鋪著黑豆和花生
一旁是自製黑糖冰淇淋 , 并淋上黑糖粉
冰淇淋裡面是用豆漿燉的薏仁

▲Italian French Dessert Tart. The tart crust is thin and moist.
I could not believe the filling is douhua (tofu pudding). The top is layered with black beans and peanuts.
On the side, you can find home-made brown sugar ice cream with brown sugar powder.
In side the icecream, there are barleys that was cooked in soy milk.

IMG_6635.JPG

心得

【 RAW 】這裡沒有菜單也沒有菜名
只有一張料理的食材表
每一道料理的食材都來是台灣本土的當令食材
你絕對猜想不到這些常見的台灣食材
在經過主廚的巧思創意之後會變得多麼精采
主廚以法式料理方式讓”台灣味”有了新的變化
每一道菜都讓我驚艷

Verdict

RAW doesn’t have a menu or named dishes.
They only have an ingredient list.
Each dish here was made using Taiwanese seasonal local ingredients.
You absolutely cannot imagine that these local Taiwanese ingredients can be this dazzling and delicious with a creative twist from the chef.
The chef has used the French way of cooking to innovate new changes to the Taiwanese flavor.
Each dish was deliciously stunning.

RAW

地址:台北市樂群三路301號1樓

電話:(02) 8501-5800

營業時間:11:30-14:30, 18:00-22:00 (周一及周二店休)

Address: No. 301, Lequn 3rd Rd, Zhongshan District, Taipei City

Phone: (02) 8501-5800

Hours:  11:30-14:30, 18:00-22:00  (Closed on Monday & Tuesday)


  • 交通便利  Location★★★★★
  • 整體服務  Service★★★★★
  • 餐點滿意  Food★★★★★
  • 價格合理  Price★★★★☆
  • 推薦率      Recommendation★★★★☆