NEW FLAVOURS AT Bel Air
NEW FLAVOURS AT Bel Air
Taipei, Taiwan, October 2011 … Renowned for its fine continental cuisine, Grand Hyatt Taipei’s Bel Air restaurant is introducing an inspirational new à la carte menu designed by Chef de Cuisine Douglas Chen. Using only fresh, unique and high-quality ingredients such as US Imperial Wagyu Beef®, freshly shucked oysters, lobsters, truffles and many more, Chef Douglas presents a brand new menu featuring an array of appetisers, soups, char-grilled seafood, steak and classic desserts, sure to satisfy all epicureans and create a refined dining experience.
On this new menu, Chef Douglas offers many authentic dishes such as selection of freshly shucked oysters; duck liver and duck crepinette with white bean mousse, dried apricots and coffee chocolate glaze; and warm smoked salmon with apple-celery salad and caviar dressing as appitisers; boston lobster in various styles from the seafood selection; fresherman’s bouillabaisse with garlic rouille and French baguette from the soup menu; 100% grain-fed natural Wagyu beef, with the highlight being a 1,500g tomahawk steak from the char-grilled items. What’s more, you can also find an array of classic desserts prepared by our hotel’s Pastry Chef Reinhard Lackner, among them soufflé glace au Grand Marnier and textures of chocolate and caramel to complete a perfect meal.
Why not book your table now and try the following dishes that Chef Douglas specially recommends:
Bel Air Signature U.S. Natural Wagyu Beef
The natural Wagyu beef we provide in Bel Air is Imperial Wagyu Beef®, the first certified Wagyu brand in the US. Originating from Japan, the Wagyu beef cattle are all 100% American-grown and are grain-fed with a special 100% vegetarian diet using all-natural, holistic methods with no added hormones or antibiotics. According to research, Wagyu beef contains high levels of protein, which can help you maintain muscle while burning fat. In addition, Wagyu beef is high in omegas three and six, which help transport and metabolise triglycerides and cholesterol. Imperial Wagyu Beef® not only benefits your health but is also unmatched in its velvety smooth texture, tenderness and flavour, and is perfectly marbled for that succulent, melt-in-the-mouth experience.
Tomahawk Steak, 1,500g (perfect for three people) NT$7,600
Named after the Indian weapon, the tomahawk steak looks like an axe. Cut from the cattle’s rib section, the six-centremetre-thick rib eye is attached with a 30-centremetre long rib as the holder. It takes more time and effort to cut and only fourteen cuts can be prepared from each cattle. That’s one of the reasons why tomahawk is so rare and precious. To taste the best texture and flavours of the tomahawk, Chef Douglas simply grills it before putting into the oven to keep the natural tastes and juiciness.
Freshly shucked oyster selection: natural with lime, sauce mignonette, chilli dip or Rockefeller, Mornay, Kilpatrick/half dozen NT$1,200; one dozen NT$2,100/tasting platter half dozen NT$1,350; one dozen NT$2,400
The oysters served in Bel Air come from the world-famous oyster cultivation area of Marennes-Oléron, located off the coast of France. Plump Fine de Claire oysters are flown into Taipei on a weekly basis to ensure the highest quality and freshness. The ideal way to taste the best flavours of the oyster is having it with a drop of freshly squeezed lime. Alternatively, Chef Douglas also bakes the oyster topped with various ingredients for your choice including Rockefeller, Mornay and Kilpatrick styles.
Seared duck liver, duck crepinette, white bean mousse, dried apricots, coffee chocolate glaze NT$980
Inspired from classic French cuisine, this appetiser includes pan-fried high-quality duck liver from the well-known French brand, Rougie, which goes well with the sweet and sour flavours of dried apricots and a piece of buttery brioche bread. The crepinette is a small, flattened sausage that Chef Douglas slices from traditional French duck confit, mixed with red wine sauce, beef broth, red onion, rosemary and thyme to enrich the aromas, then pan-fried and grilled until its skin turns a golden-brown colour. The coffee chocolate glaze sauce gently highlights the rich flavours of the duck crepinette.
Warm smoked salmon, apple-celery salad, caviar dressing NT$630
Chef Douglas specially home-smokes salmon at 30°C with Circassian walnut and ice in order to add the wood smells and keep the temperature low. The smoked salmon is heated in the oven for 30 seconds to quickly warm up before being served to guests with a refreshing celery and apple salad.
Boston Lobster Salad NT$2,850
The seafood selection on the new menu includes fillets of Norwegian salmon, cobia and snapper, as well as live rock lobsters and Boston lobsters from the tank, cooked in four styles of your choice, namely steamed, char-grilled, thermidor or in a salad. Chef Douglas recommends the Boston Lobster Salad for seafood-lovers as he pan-fries 600g of fresh Boston lobster, then adds white wine, butter, potatoes and seafood broth, before baking the mixture in the oven for six minutes to create a juicy, tender texture. In another option, he takes some lobster meat and mixes it with truffles, olive oil, potatoes, sour cream, mayonnaise and green leaves, then slices some black truffle on top to enhance the aroma.
Fisherman’s bouillabaisse, garlic rouille, French baguette NT$620 for one person/NT$1,180 for two persons
Originally created by fishermen in Marseille, France, this fresh seafood soup is rich in flavour. Chef Douglas uses an array of seafood, namely seasonal fish, prawn, mussels, soft-shell crabs, clams and squid as well as various vegetables and herbs including potatoes, carrots, fennel, tomatoes, garlic and leeks. These are then cooked with a seafood broth made with fish bones, vegetables, saffron, dill, fennel and Pernod. We serve this delicious soup with garlic rouille sauce to go with the homemade French baguette. A few drops of Pernod are also added to the soup by the table to add a unique aroma.
Carefully prepared by Pastry Chef Reinhard Lackner, the Bel Air classic desserts include such world-renowned French dishes as soufflé glace au Grand Marnier, and chocolate soufflé with marinated seasonal fruits and rich chocolate ice cream. The Bel Air signature desserts showcase Chef Reinhard’s creations and skills over his fifteen years of culinary experience featuring textures of chocolate and caramel, ginger-scented Bavarian cream with poached pineapple and crispy honey tuile, and vanilla-roasted apple with passion fruit syllabub and coconut crisp – ideal for after a delectable meal.
Soufflé glace au Grand Marnier NT$420
Chef Reinhard uses vanilla, egg, whipped cream, sugar and orange juice to make the soufflé-shape of ice cream. He skillfully scoops out a small hole and pours Grand Marnier inside to add the orange flavour. Let this aromatic soothing dessert satisfy your sweet tooth.
Textures of chocolate and caramel NT$520
Chef Reinhard has innovatively created a beautiful dessert that not only amazes your taste buds but also surprises your eyes. Perfectly combining the flavours of chocolate and caramel in different forms and layers, Chef Reinhard makes a round smooth chocolate mousse with crispy chocolate chips as the bottom layer, followed by a piece of square dark chocolate with a small piece of chewy chocolate brownie and orange caramel sorbet on the top. Next to the chilled orange caramel sorbet is a light brown ribbon made of chocolate caramel, which is like the jewel in the crown. No one can resist the temptation to enjoy this unique presentation and heavenly taste.
Bel Air’s new à la carte menu is available now. Each dish is priced from NT$310 to NT$7,600. A tasting set menu is also available at NT$2,800. All prices are subject to a 10% service charge. For more information or to make a reservation, please contact Grand Hyatt Taipei’s reservation centre at 02 2720 1200 ext. 3198 or 3199, or visit taipei.grand.hyatt.com.
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