原创《阿兰杜卡斯雅典娜广场餐厅米其林三星的自然之道》：此文是一篇阿兰论文范文,为你的毕业论文写作提供有价值的参考。
在法国传奇厨师阿兰·杜卡斯 （Alain Ducasse）看来,西餐的高级料理（Haute cuisine）应回归自然与健康的本质.食材品质绝佳,技巧为食材服务,才是烹饪优雅之处.由其领衔,由罗曼·麦德尔（Romain Meder）担任主厨的巴黎雅典娜广场酒店餐厅奢华雅致,创新的菜品注重与自然的和谐,品尝每一道菜犹如一次旅行,于今年荣升为米其林三星级餐厅.
The way legendary French chef Alain Ducasse sees it, to eat more healthily and naturally must be translated into the field of haute cuisine. Exceptional produce expressing their simplicity and a technique which has the elegance to take a step back to their benefit. Under his name and with Romain Meder as the head chef, the Alain Ducasse restaurant at H?tel Plaza Athénée Paris won 3 Michelin Stars this year for their way to naturalness, making each dish an amazing journey.
设计自然惊艳 Design - A Gorgeous Tribute To Nature
很多人对阿兰杜卡斯雅典娜广场餐厅的设计一见倾心,因为入口处那三块抛光不锈钢大贝壳着实惊艳.这三块贝壳耗费3500个工时打造,客人缓步经过这里时,布满天花的水晶吊灯把贝壳照得流光溢彩.向左走或者向右走,经过贝壳间通道的自然分流,才真正进入到舒适的餐厅内部.而贝壳的内面构成了半开放包间,巧妙的设计总是既美观又实用.
餐厅的设计和此间出品的美食相契合,都是以自然为本.贝壳造型预示着这家餐厅主打海鲜菜品.餐桌的桌面由橡木实木打造,上面还带着结疤和纹路的自然痕迹.餐厅左侧有一处唯一的船壳造型的半开放包间,自然的曲线由地面向天花附近延伸,为整个空间带来了立体感.船壳分两层,内层为白色刻有花纹,反而将原色的木头露在外层,据说是向餐厅幕后的所有供应商致敬.是供应商们带来的高品质食材构成了这家餐厅的基础,尽管他们的贡献不为客人所见.
People will love the design of Alain Ducasse au Plaza Athénée at first sight, since the three polished stainless steel shells at the room"s entrance are just so gorgeous, which took 3,500 hours of labor to complete. The guest is on a threshold in a delayed contrast effect： no longer outside, yet not quite inside, a ooth transition and a gentle manner of giving time to the visitor to enter the restaurant"s world. On the conce side, each of these three shells isolates a table, one of them actually becoming the backrest to a sofa.
The space is completely in tune with Alain Ducasse"s naturalness cuisine and his quest for the perfect welcome. The three Shells hint that the restaurant specials are from the ocean. The tables are made of solid oak, knots and veins in the wood naturally attract the eye. To the left, an erected boat-hull form delimits a singular space in the restaurant. Of extremely elegant and sleek contemporary lines, it adds verticality to the volume of the room, thus connecting the floor to the ceiling. The interior of the hull is white and carved staff, the exterior in wood. The choice of wood on the exterior evokes a front and backstage to the scenery, a tribute to all the suppliers whose expertise remains invisible, behind the scenes.
鱼、蔬菜和谷物―大自然的三重奏Fish, Vegetables And Cereal – The Nature Trilogy
鱼和蔬菜搭配谷物,构成了这家米其林三星餐厅的大部分菜单内容.厨师阿兰·杜卡斯的初衷是用寻常的食材展现法式高级料理,让人们吃得更健康,也对地球表示更多尊重.
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