Restaurant Atsushi Tanaka
Good day everyone ! The moment I finished my exam at Le Cordon Bleu, I went to starbucks and hope to finish this blog asap. I can't wait to share with you guys this absolutely amazing restaurant that I went. This restaurant is located at the 5th Arrondisement, near notre dame. The restaurant is also right opposite of the famous michilin star restaurant Tour D'argent. But non of these is stoping Restaurant A.T from shinning bright.
大家好！小编刚考完蓝带笔试就连忙赶到星巴克。希望能赶紧把这篇文章整理好并与你们分享这独特的餐厅。餐厅位于风景秀丽的5区，紧挨着巴黎圣母院。虽然餐厅对面就是大名鼎鼎的银塔餐厅但这并没有掩盖过Atsushi Tanaka的光芒。
Restaurant Atsushi Tanaka is owned by Chef Atsushi Tanaka himself. This man here is not just another ordinary Japanese Chef but there is an artist that lives deep inside him. Chef Atsushi Tanaka was trained under the legendary Chef Pierre Gagnaire. Which now refers the young Japanese chef as the Picasso of the kitchen.
AT餐厅的拥有者真是chef Atsushi Tanaka自己，小编觉得他不是一位普通的日本chef，在他的内心深处更像是住着一位艺术家。chef AT 曾经求学于传奇大厨 Pierre Gagnaire 之下。Pierre Garnier也称为为厨房中的毕加索。
They offers 3 sets of menus for lunch. 35 Euros, 55 Euros and 95 Euros. I took the 55 Euros lunch that day and it came with 7 course meal.
这餐厅下午有3个套餐。分别是35欧，55欧及95欧。小编要了55欧的套餐，一共有7道菜。
This picture below is my first Entree, Charcoal Chips.
以下图片是小编第一道前菜，
My second entree was this beautiful pink dish which was a leek with brown butter (known as burre noisette).
我第二道前菜是这个粉色的韭葱和焦黄油。
My 3rd entree is osyster with celeriac.
第三道前菜是青口及块根芹的汤。
Here comes my favorite. This dish here is known as Camouflage. This is also the signature dish at Atsushi Tanaka. There were charcoal and parsley chips and deep in there was a bonito sashimi. The fish was enhanced by the flavors from celery and parsley puree drizzle of parsley oil with celery vinegar. The surface was also dusted with snow like cheese that literally melts in your mouth. The special part about this dish is the Juniper infused cream that is below the chips.
接下来是小编最喜欢的一道，这道菜像camouflage一样有名。这道菜同样带有鲜明的chef AT 的特色，在碳色和西芹制成的薄片下面是一块鲣鱼生鱼片，西芹和香芹泥配上西芹油与香芹醋更加提升了鱼肉的风味。在整道菜的表面撒上了白色的奶酪粉，像雪一样在嘴里融化。这道菜的最特别之处在于隐藏在薄片之下侧柏风味的奶油。
My 5th course was a Cod fish with spring onion and Oyster. This dish gives a feeling of the sea. The cod was cooked in a perfect stage. Neither dry nor undercooked.
第五道菜是鳕鱼。 这道鱼和青口瞬间把小编到了海底世界。鳕鱼一点也不干而且鱼肉也煮到刚好。
My 6th course is a beef with parsley root and parsley puree. This is an interesting dish. It looks really simply to me at first but when I tasted the beef, I could literally taste the smoke infused in the meat. So I asked the waiter and found out that this beef here is grilled using Charcoal. Hence the smoke released from it absorbs into the meat.
第六道菜是个牛肉。这道牛肉看似简单，但是当我吃进嘴里时它拥有一股很特别烟熏味。小编边问了服务员并得知这牛肉使用了碳烤制。而碳所散发的烟也就被肉吸收了。
My last course of the day is a dessert made from Hinoki. Hinoki is a kind of tree from Japan and what Atsushi Tanaka did here was he used the bark of the tree and infused them into cream and also made them into ice cream. So what you see here is Hinoki Ice Cream with blueberry sauce, fresh blue berry, Hinoki crumble and Hinoki Cream underneath.
最后一道时用了一棵叫hinoki的树木而制成。chef a.t 把树皮的香气融入了奶油里面并也用此制作了冰淇淋。以下图中你看到的是hinoki的冰淇淋，饼干碎，蓝莓酱，及新鲜蓝莓。
This dessert was a gem. I was surprise to find out that this dessert was infused by the flavors of a tree bark. Hinoki itself brought biternness to the dessert but when I ate it together with the blueberry sauce and fresh blueberry, the slight acidity from blueberry has contrasts all the flavors happening in my mouth. The best part was it left an really good aftertaste in my throat.
小编对这道甜点感到非常惊讶。因为这甜点是注射了树木的香气。树木的香气配上蓝莓的酸甜完全把味蕾带到了另一个世界。最棒的是这味道留了一阵香气在嘴里。
4 Rue du Cardinal Lemoine 75005 Paris tel: +33(0)156819408 info@atsushitanaka.com
Hope you enjoy reading ! :)
Ann L.