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今年最期待的台北新餐廳之一——法國名廚 Paul Pairet 主理的 Polux by Paul Pairet，即將於 8/1 正式開幕！上海天天爆滿的人氣，台北線上預約也是一開放即滿。 全天候營業、隨性輕鬆的Polux，設計時髦優雅，處處是巧思。前菜肥肝、牛肉韃靼、法式惡魔蛋，彷彿瞬間身處巴黎街角咖啡館；法式洋蔥湯用油條取代麵包丁，多了薄脆口感。上海爆紅到把當地鴨肉貨源買光的招牌油封鴨，台北版仍在測試，但油封鵝先讓人驚艷：外皮焦脆、肉質細緻，骨肉輕鬆分離。 烤豬排搭配檸檬酸豆奶油醬，酸香層次十足，將本地豬肉的鮮甜展現無遺；黑胡椒燉牛頰燉煮至酥爛，刀叉都顯多餘。 法式吐司在上海早已是招牌，濕潤口感中帶著焦糖布蕾般的脆殼，再加上冰淇淋更是溫度口感的雙重對比，毫無疑問在台北也將是人氣之作。 人人已經讚不絕口的法式吐司，對於主廚來說卻尚未達到理想狀態，可見其曾提到要把“原汁原味的Polux搬來台北”不只是說說而已。餐廳歷經16個月的裝修，Paul Pairet在餐廳開幕前一週抵台，一落地便馬不停蹄地試菜調整，只為呈現心中最道地的法式家鄉風味。 8/1 Polux正式開幕之後，別再說台北沒有真正的法式餐館了！ （注：拍攝時仍為測試階段，具體菜品以現場為主） Polux by…
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