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巴黎福楼法餐23周年继往开来——让美味传递无限可能

时间:2022-11-08 10:16:41来源:中国集体经济网作者:张辰  点击:

  创立于1901年的法国巴黎福楼法餐,落户北京的23年来,不断将法国的美食和餐饮文化带给了京城的老饕们,深受中外食客们认可并且获得包括米其林餐盘在内的诸多殊荣。

  Originally founded in Paris in 1901, FLO has been in Beijing for 23 years. During this time, it has brought French cuisine and culture to generations of diners in Beijing, winning recognition from both Chinese and foreign diners, as well as many international awards.
 

  如今百年福楼迎来了他在中国的第23个年华。23年,可以使一个孩童长大成才,也可以使树木增长枝桠。福楼法餐厅在北京这片底蕴深厚的土地上,用低调谦虚的姿态执着前行,在二十三年时间里踏踏实实烹饪和创新法式美食。

  23 years is a long time, enough to learn, grow, and mature. FLO has used these 23 years in Beijing wisely, maintaining a low-key, down-to-earth attitude and recognition of the profound culture of the land in which it is situated.
 


 

  福楼在中国的法餐界已然取得了一些小小的成就。这离不开每一位顾客对于福楼的支持。在福楼23周年店庆之际,福楼也定制了专属的周年庆菜单,菜单中的每一道菜都是福楼中国历史的一部分,都是福楼饮食精神的凝聚,希望通过一份菜单回顾福楼的前世今生让大家感受真正的法式美食之旅。

  FLO is proud to have contributed to the French food scene in China. But this would not have been possible without the support of all of our guests. To thank you for this support, FLO has created an anniversary menu filled with some of our most iconic dishes from over the years. Join us as we take a journey through FLO’s past, present and future.
 

  餐前小点—惊喜礼物盒

  Amuse bouche: Surprise gift box
 


 

  90年代古朴的邮戳与邮票,黑色烫金的礼物盒透露着魔幻与神秘的色彩。让我们打开礼物盒开启,跨时空、跨国界的惊喜美食之旅吧。
 

  1999

  生蚝——敢为人先

  Oysters: Dare to be first
 


 

  1999年,福楼集团在亚洲的第一家门店于北京隆博广场正式对外营业,也成为了北京第一家供应法国进口生蚝的餐厅。在当年空运法国生蚝来到北京这几乎就是难以想象的事情,但福楼创始人保罗·布什 Jean-Paul Bucher为了能够让真正喜爱西餐的顾客们品鉴到优质生蚝的美味不惜延迟开业,因为福楼从一开始的定位就不仅仅是一家餐厅,更是法国美食文化的传递者,而生蚝恰恰是法国美食文化中的重要组成部分,甚至开蚝师也同侍酒师一样是法餐中的一个独特的岗位,而作为在法餐中举足轻重的生蚝若然无法出现在福楼的餐桌上,那无疑是一场不完美的开业。作为法式餐饮文化的一部分,到如今福楼美颂依旧保留了进门左侧的开生蚝区,希望每位顾客从一进门就能体会到纯正的法式文化。

  In 1999, Groupe FLO’s first restaurant in Asia opened in Rainbow Plaza, becoming the first restaurant in Beijing to serve oysters imported from France. At the time, it was almost impossible to imagine eating oysters all the way from France in Beijing, but FLO founder Jean-Paul Bucher was determined to create an authentic experience for lovers of Western cuisine in the city. It is easy to see that from the very beginning, FLO was more than just a restaurant, it was a place to celebrate and pass on French food culture, and oysters are an indispensable part of that. If there weren’t oysters at FLO, then it just wouldn’t be perfect. Today, you will still see a fresh oyster preparation and presentation area to your left when you enter FLO Maison, giving you an experience of French culture as soon as you walk in the door.
 

  鲜活的生蚝,滴入现挤的柠檬或是搭配干葱红酒醋,源自大海的味道在口中扩散,鲜嫩滑香的组合如海浪般拍击着味蕾。

  Whether served with a red wine vinegar vinaigrette or a simple squeeze of lemon, fresh oysters offer a burst of ocean freshness every time you eat them.
 

  2004

  鹅肝批——精益求精

  Foie Gras: In search of perfection
 


 

  2004年,历时5年的打磨福楼开发出了更适合中国人的鹅肝配方。福楼亚董事雅克·露杰先生也是法国知名的鹅肝大王,其名下的鹅肝品牌“露杰”更是宇内驰名,他对于鹅肝的烹饪要求自然是几近苛刻。鹅肝作为最经典、最独特的法餐代表,也是绝大多数米其林厨师的首选,如何将鹅肝的肥美与浑厚更好的表现出来便成了福楼创立之初所潜心攻克的课题,以百年法餐品牌的悠久传承为基础根据中国人的饮食习惯在经历了无数次的测试与改良之后,终于福楼的鹅肝配方在2004年确定并一直沿用至今,“宝剑锋从磨砺出,梅花香自苦寒来”千百次的打磨,5年的潜心研发,您口中的美味佳肴皆源自厨师们的精益求精。当然,不仅仅是鹅肝本身,从配料到鹅肝的配酒,雅克·露杰先生都是精益求精并连同其好友保罗先生精选其家乡的阿尔萨斯红酒搭配口感更佳。

  It took five years to develop a foie gras recipe that was suitable for the tastes of Chinese diners. One of FLO’s directors, Mr Jacques Rougié, was also the director of world-renowned foie gras brand, Rougié, so naturally, his requirements for cooking foie gras were very high. Foie gras is an iconic French ingredient, the first choice of many Michelin-starred chefs. FLO has always been dedicated to finding the best way to showcase the natural richness of foie gras, going through round after round of tests, finally achieving results that Mr Rougié and the whole team could be happy with in 2004, including the perfect wine pairing from Jean-Paul Bucher’s home region.
 

  浑厚肥美的鹅肝,无论是搭配树莓酱、无花果酱还是香槟啫喱都显得如此的相得益彰,入口极尽丝滑,如同那一抹法式湿吻,建议搭配阿尔萨斯葡萄酒,可以让这一吻更清爽且唇齿留香。

  Whether it is paired with raspberry compote, fig jam or champagne jelly, foie gras has a wonderfully silky texture and unparalleled richness. FLO recommends enjoying foie gras with a wine from the Alsace region.
 

  2006

  香草黄油焗蜗牛——顾客至上
  Herb butter escargot: The customer comes first

 

 

  2006年,带壳的香草黄油焗蜗牛正式上线了。自从福楼开业之初,很多人问为什么没有法国电影里那种带壳的蜗牛,仅仅是放在蜗牛烤盘中的蜗牛似乎少了那一抹法式的风情。于是在广泛听取顾客意见的情况下,福楼的香草黄油焗蜗正式与大家见面了。源自法国的带壳蜗牛,欧洲贵族们食用蜗牛时所用的牛蜗牛夹,满满的仪式感,让人仿若穿越到了路易十四时期的凡尔赛宫。

  FLO’s shell-on herb butter snails were first introduced in 2006. FLO had been serving snails in small baking pans since the restaurant first opened, but many customers would ask why they couldn’t order snails in the shell like they had seen in the movies. FLO listened to their feedback, and launched shell-on snails baked with herby butter and served with traditional escargot tongs that have been used in France for centuries.
 

  AOP级别的的伊斯尼黄油调制出的蜗牛油鲜美中夹杂着一抹香草的清香,蜗牛面包丁嚼劲十足,内里则爽滑鲜嫩,法国人每年要吃掉3亿只的蜗牛你不来试试看嘛。

  Made using AOP Beurre D’Isigny, FLO’s herby escargot are a fragrant, indulgent treat. It’s easy to see why the French eat 300 million snails every year!
 

  2008-2009

  法式猪脚——国际交融

  French-style pig’s trotters: Culinary crossover
 


 

  2008年是北京的奥运年,奥运会期间无数的国际友人来到了北京共襄盛举。伴随着奥运会的结束也迎来了福楼的第一个10年华诞,福楼董事雅克·露杰先生也邀请到了米其林星厨丹尼·尚博先生来到北京并聘请丹尼·尚博先生作为福楼的特聘顾问,期间丹尼·尚博先生吃到了中国的猪脚饭,便萌生出了创造一款融合两国文化的美味的想法,而猪脚正是两国美食中都出现频率较高的一味主要食材。于是,在丹尼·尚博先生的苦心研发下,基于中国的猪脚融入法餐常用的的黑松露、鹅肝、蘑菇等食材,集两国餐饮文化的力的这道法式猪脚便应运而生。

  2008 saw Beijing host the Olympic Games and many international visitors travel to Beijing. To celebrate the end of the Olympics and the arrival of FLO’s 10thanniversary, Mr Rougié invited Michelin-starred chef Daniel Chambon to Beijing to work with FLO as a special consultant. While in Beijing, Chef Chambon enjoyed a dish of pig’s trotter rice, and came up with the idea of creating a dish that bridged Chinese and French culture, since trotters are an ingredient enjoyed in both cuisines. After weeks of painstaking research and development, Chef Chambon created a pig’s trotter dish featuring luxurious French ingredients like black truffle, foie gras, and wild mushrooms.
 

  不同于中国的猪脚烹饪方法,这道猪脚将猪肉完全打碎,融入、松露、蘑菇、鹅肝等多种食材将其有机的结合到了一起,。口感浑厚而丰富,混合上松露汁满满的高级感,绝对是肉食爱好者不容错过的美味。

  Unlike the Chinese way of cooking pig’s trotters whole, in this dish the trotters are completely broken down and mixed with the truffles, mushrooms, and foie gras, creating a dish that is rich in flavour and texture.
 

  2011-2012

  波士顿龙虾配清远鸡——革故鼎新
  Boston lobster with Qingyuan chicken: Out with the old

 

 

  2011年福楼第一次走出北京来到了天津,2012年则是福楼洞迁,品牌升级的一年。法国驻华使馆搬迁,福楼也随之搬到了霄云路,整体装修和菜品也是全面升级,几近欧洲宫廷古堡般的装修,典雅但不失贵气的全新福楼美颂也正是与大家见面了。中国人讲究个乔迁之喜图个好彩头,这道由海中之龙——波士顿龙虾和腾空之凤——清远鸡,的龙凤呈祥美味就此诞生,一切的新生皆是最美好的开始。

  The years 2011-2012 were full of changes. In 2011, FLO opened in Tianjin, and in 2012, FLO moved to a new location on Xiaoyun Lu, getting a luxurious new makeover and upgrade in the process. The move was celebrated with an auspicious dish of Boston lobster – the dragon of the sea – and Qingyuan chicken – the phoenix of the sky.
 

  鸡肉与龙虾的组合让鸡中龙虾的鲜,虾中有鸡油的肥美,两者相互交织相辅相成,如龙腾起凤,绝对是前所未有的法式体验。

  This unexpected but delicious dish brings out the best in the two seemingly unconnected ingredients, offering exceptional tenderness and flavour.
 

  2017

  M7+和牛牡蛎肉——匠心精神

  M7+ wagyu beef oyster cut: Spirit of ingenuity
 


 

  2017年福楼开始将经历着重于碳烤美味的研发,这道美食也应运而生,也为之后的福楼·罗蒂和福楼·牛牌打下了坚实的基础。牛肉中的牡蛎肉在西餐中并不常见,主要是因为其烹饪的复杂度相对较高,其剔筋所要花费的时间是普通牛柳的三倍左右。但对于福楼人来说,其独特的口感不应因繁复的工序而被掩埋。本着匠心精神,福楼率先在北京西餐里推出了牡蛎肉的牛排并广受好评。

  In 2017, FLO began experimenting with charcoal grilling, especially for fine cuts of meat. This early research laid the foundation for restaurant brands like RÔTI and L’OX. During this time, FLO introduced oyster cut steak (taken from the backbone just about the rump), a cut not often seen in European cooking due to its relative complexity to butcher and prepare – three times longer than an ordinary fillet steak. But FLO believe that this tender, flavourful steak was worth the effort, and it was well received by diners in Beijing.
 

  M7级别的和牛肥美异常,碳烤将牛肉的鲜牢牢锁住的同时融入了一丝果木的香味,牡蛎肉的脏器味则为他贴上了独有的标签。

  Of course, M7 wagyu beef is extra plump and juicy. FLO’s skilful charcoal grilling method locks in all that natural flavour and imbues the meat with a hint of wood smoke.
 

  2019

  栗子蒙布朗——与时俱进

  Chestnut Mont Blanc: Keeping pace with the times
 


 

  2019年福楼迎来了他20岁的生日,也迎来了行政总厨Victor和新邀请的米其林星厨顾问毕加先生。这道改良款的蒙布朗也应时而生,在传统蒙布朗的基础上适应现代人对健康的更高要求进行减糖处理,融入了京城冬季喝梨汤的元素,加入糖梨来平衡蒙布朗的甜度,北京冬季小吊梨汤是不可或缺的元素,而巴黎的冬季蒙布朗也是法国人的最爱,一份甜品贯尽北京与巴黎。

  In 2019, in the year of the restaurant’s 20thanniversary, FLO welcomed new executive chef Victor, as well as Michelin-starred consulting chef, Frédérik Bizat. This new and improved version of the classic Mont Blanc dessert comes from that time. The dessert is adapted to the tastes of modern diners with reduced levels of sugar and also introduces elements inspired by a local Beijing treat: winter pear soup. It is the perfect fusion of Beijing and Paris.
 

  这道蒙布朗口感微甜而不腻,搭配梨子和冰上反而有一丝清爽的感觉,浓郁的栗子与梨的味搭配出了妥妥的高级感细品却又有着一丝京味的韵调。

  This modern Mont Blanc is sweet but not cloying thanks to the pears and cooling sorbet. The combination of chestnuts and pears is a high-end treat with a hint of Beijing flavour.
 

  现今

  Today
 

  2020年至今福楼进入了新的时代,虽然近年来餐饮业受到了巨大冲击,但是传播法餐文化以美食增进中法交流的初心驱动下,福楼依旧逆流而上,旗下不同风格的子品牌也应运而生,专注意面的LEO、醉心碳烤的ROTI、爵士风情的LOX、Wine Bar的ROOT 陆 85...形成如今“一枝独秀不是春,百花齐放春满园”的新局面。

  2020 marked the start of a new era for FLO. Although the restaurant industry has faced tough challenges in recent years, FLO remains committed to promoting French food culture and Sino-French cultural exchanges. With this commitment firmly in mind, over the last few years, FLO has launched a series of sub brands, including LEO, which specialises in pasta; RÔTI, which elevates the art of charcoal grilling; L’OX, a Jazz Age-inspired steakhouse; and ROOT 85, a casual canteen and wine bar.
 


 

  23年并不是一个很短的时间,太多人成为我们身边的过客,太多事在福楼形成了永恒的回忆,一路走来每一位曾经来过福楼的朋友都是我们的抱薪者,是你们铸就了今天的福楼。感恩有你与我一路同行,我们将一如既往的在菜品和服务上精益求精,为每位顾客提供最优质的服务和最美好的食物。

  23 years is a long time, and we have gained and lost many friends along the way. Across the years, it is these friends and guests who have made FLO what it is today; we couldn’t have done it without you. We will continue to strive for excellent and offer every guests the best food and service.
 

  一份菜单无法道尽福楼的美味与所想要表达的餐饮文化,但及此福楼23周年之际我们希望每位顾客能从这份菜单感受到不一样的法餐文化,开启舌尖上的法餐之旅。

  No one dish can fully sum up the past 23 years, but we hope that this menu will express a little of our passion for French food and culture.

 

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