法国的美食史几乎和法国的历史一样悠久，更成为法国文明史的一部分。一顿完整的法餐一般由4道式菜品组成，包括前菜、汤、主菜和甜品，有时会加上一杯餐后咖啡或茶，尽享法式优雅。法式餐品大多制作精细、选料广泛，从蔬菜、水果一直到肉类、禽类都是其选择范围；其中的鹅肝更是成为法餐中最受人追捧的料理之一，与松露、鱼子酱并称为“世界三大珍馐”；法式菜肴烹调手艺考究，滋味有浓有淡，花色繁多，重视调味，调味品种类多样。
The history of French cuisine could be as long as the history of France. Generally, a formal French meal consists of 4 courses including appetizer, soup, main course and dessert. For some time, a cup of tea or coffee will offer guests have a better after-meal experience. Among all the ingredients, foie gras, truffle and caviar being regarded as luxury stuff are the most popular choices for gourmets.
当客人来到
传承纯正法式风情的乔尔·卢布松美食坊
又该如何正确地享用法餐呢？
How do guests enjoy authentic French food at
L'Atelier de Jo?l Robuchon?
开胃酒
Aperitif
一般侍应在递上餐牌前，都会先问客人是否需要一杯开胃酒。入座后，客人面前会至少放上两个高脚杯，杯口较大的高脚杯为红酒杯，便于散发红酒的甘醇香气。稍小一点的用于盛放白葡萄酒，细长的酒杯则用于盛放气泡酒或香槟以延长起泡时间，让客人边品酒边观察气泡的通透。通常来说餐厅会选用粉红香槟或甜白葡萄酒作为开胃酒。
Waiters will ask guests whether to have a glass of aperitif before serving menu. Normally, at least 2 goblets will be presented on the table, the big one is for red wine to send out the wine fragrance while the other is for white wine. In some restaurants, they will also provide slim goblets for champagne to let the guests observe the bubbles. Champagne rose and white wine are always used as aperitif.
面包篮
Bread Basket
(面包篮 Bread Basket)
正式的法餐厅在享用主食前通常都会先给客人一份面包篮，让客人边聊天边享受面包。一个餐厅面包口感的好坏，通常能体现出这个餐厅的水准。
乔尔·卢布松美食坊的面包篮包同时兼有硬包和软包，包括迷你法棍、培根芥末籽法棍、孔塔奶酪包和藏红花面包等。其经典的迷你法棍和羊角包搭配印有JR字样的黄油，每一口都饱含满满的绵密与香甜。
Normally, bread basket will be provided firstly before serving other dishes in French restaurant for guests to warm up the atmosphere. The taste of the bread can present the level of the restaurant.
Bread basket in L'Atelier contains mini baguette, bacon mustard seed baguette, comte cheese bread, etc. Accompanied by butter with JR pattern, our signature baguette and croissant is full of smooth taste.
前菜
Entrée
(芝士焗松露猪肉蓉配法国面包 LA TARTINE)
法餐中前菜“Entrée”这个词来源于“进入”一词，表明食物从厨房进入用餐区。所以，前菜是指在主菜之前呈上的菜品，是食客放松心情，慢慢进入用餐状态的一个重要环节。因为前菜的形式相对灵活，很多顶级厨师更喜欢在前菜环节给食客提供更多的变化和惊喜。前菜一般是凉菜或色拉，尽管菜单上有多个品种的前菜供饕客们选择，但一次最好只选择一种。对于像蔬菜色拉这样的前菜，若有大片的叶子，需要用叉子重复折叠几次，折出一定的厚度之后用刀切成适当的大小食用。
In France, people use the word 'Entrée' which means entering to the dining area. Appetizer is the dish serving before main course for guests to relax themselves in order to have a better dining experience. Cold dishes and salads are the common appetizers in French restaurants. Even though lots of choices will be listed on the menu but it would be better for guests to choose one dish at a time. When eating salads, especially vegetables with large leaves, it's better to fold the leaves and cut them into small pieces before eating.
乔尔·卢布松美食坊的菜单上有6种口味风格相异的前菜，无论是层次丰富的蟹肉鱼子酱塔佐龙虾冻及椰菜泥；爽口的法式苹果及甜菜沙律伴牛油果酱及青芥末雪葩；亦或是鲜嫩可口的香煎法国鸭肝伴慢煮樱桃，都会让您回味无穷。
L’Atelier de Jo?l Robuchon has 6 different kinds of appetizers such as LE CAVIAR, LA BETTERAVE and LE FOIE GRAS. More choices more surprises!
汤
Soup
在法餐中，汤是广义上前菜的一种，但有时候内容丰富的汤汁类菜肴也会被当作主菜。按照质感，汤可以分为清汤和浓汤。喝汤时，法国的做法是用汤勺从外向里舀起汤。相比起“喝”，法式汤更应该说用“吃”这个动词。需注意不要从汤勺中把汤“吸进去”，而是要把汤勺放到嘴里然后把汤“吃进去”。
Generally speaking, soup is one of the appetizer, while it might be treated as main course thanks to its rich ingredients. In France, it is an acknowledged elegant gesture to ladle the soup with spoon gently from top down. “Eating” is a better verb than “drinking” when describing having the soup. Please notice that eat the soup rather than suck it into your mouth for the sake of elegance.
(鸭肝面饺配香草暖鸡汤 LE FOIE GRAS)
用“吃”的方式食用乔尔·卢布松美食坊的鸭肝面饺配香草暖鸡汤，真是再合适不过了！每一口汤汁中都饱含鸡肉的鲜香，碗底还“潜伏”着鸭肝面饺，等待食客前去探寻。
LE FOIE GRAS is a very typical soup in L’Atelier de Jo?l Robuchon. Every drop of the soup contains the chicken’s delicacy, another surprise is waiting for you after finishing the soup!
主菜
Plats
(香煎带子配番茄茴香泡沫 LA NOIX DE SAINT-JACQUES)
主菜是一餐中的重头戏，往往是菜单中最夯实、最贴心、最复杂的菜， 一道主菜的好坏直接决定了一餐的成败。主菜的主食材通常是肉类或者鱼类。特别需要注意的是食用肉类菜品时，切忌先把肉切成一块一块的大小然后将叉换到右手来吃，正确的做法应为切一块吃一块，趁热尽快享用。
Main course is the most important part of a French cuisine, which is the most complicated course. The quality of a main dish determines the quality of the dining experience. Seafood and meat are the common main dishes in French restaurant. For meat dishes, guests should eat it directly after cutting it, it is improper to cut all the meat at once.
(鲷鱼薄片拌鱼子酱及特制青柠汁 LA DORADE)
(焦糖烧鹌鹑酿鸭肝伴特制薯蓉 LA CAILLE)
作为乔尔·卢布松美食坊的经典菜品，焦糖烧鹌鹑酿鸭肝伴特制薯蓉以其独特的烹饪手法和富有创意的菜品样式深受饕客们的喜爱。
As the signature main food of L’Atelier de Jo?l Robuchon, LA CAILLE is cooked in a unique way with the foir gras inside which attracts many guests to chase!
甜品
Dessert
(西柚冰沙配薰衣草蜂蜜冻及柚子泡沫 La Miel De Lavande)
法语中甜点“dessert”一词来自法语的“desservir”一词，译为“清理餐桌”，最早在17世纪使用，当时是用来描述在主菜之后会为客人奉上甜品（主要是水果和奶酪）的情景。传统的法式甜点就仿佛是甜点界的柏拉图。侍应一般会为客人配好相应的甜品餐具，但就算刀叉汤匙都准备齐全，也不一定全都要用上，选用自己认为容易操作的餐具享用甜点即可。
In France, dessert is also called desservir which means cleaning the table dating back to 1880s. It is said that French pastry is the Plato in dessert industry. Waiters will prepare the tableware on the basis of different desserts, while guests can choose the easier one to use when enjoying the dessert.
(草莓冷汤配香草巧克力奶油 La Fraise)
乔尔·卢布松夏季特推甜品草莓冷汤配香草巧克力奶油，中央的草莓冷汤呈现的是透彻干净的清爽滋味，盘沿点缀着香草和白巧克力混合的奶油，质地轻盈，定能带给您一个Juicy的夏天！
L’Atelier de Jo?l Robuchon presents a cooling dessert called La Fraise for this coming summer. The chilled strawberry soup with aloe and vanilla opalys cream carries a unique good-looking and refreshing flavor for deducing a juicy summer play!
看了上述介绍，对法式菜品的认识是否又加深了一些？下期的内容我们将会着重介绍红酒礼仪，敬请期待！
After reading the introduction of French etiquette, do you have further understanding of French cuisine? For the next time, we are going to introduce drinking etqiuette, stay tuned!
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