Fresh clementine supremes, clementine sorbet, French meringue, cream parfait, and tuile 精选小柑橘、柑橘雪葩、 法式蛋白霜、奶油芭菲与脆饼
灵感极简
Fabien Vergé
可能无限
pure inspiration Épure’s chef de cuisine finds modern ways to coax French flavors to new heights.
Fabien Vergé 在青少年时期，被父亲送去友人 FABIEN VERGÉ only discovered his passion for the culinary arts as a 在意大利阿尔巴的餐厅帮忙，因而发现了自己 teenager, when his father packed him off to help out at a friend’s res对餐饮艺术的热情。整整三个月里，Fabien 于 taurant in Alba, Italy. After three months of dutifully learning the ins and 厨房各部门勤恳学习，并提出了留任的要求。他 outs of various sections of the kitchen, it was Vergé himself who asked 回想 ： 「 我 深 受 Michel Guérard 和 Michel Bras to stay on. “I was inspired by the way some chefs like Michel Guérard 等主厨对于鲜蔬食材及其他农产品 and Michel Bras talk about vegetables and other products,” BY 的热诚所启发，他们只需拿起一颗 he says. “They could take something like a clementine and MAMIE CHEN 小柑橘，便能清楚预见它蜕变为目 clearly envision its transformation to the goal. They could • 标菜式的过程。他们对自己每天的 see what they were doing like this every day, and I thought I PHOTOGRAPHY BY 工作如此了若指掌，我也想成为那 could be that kind of person.” SAMANTHA SIN 样的人。 」 Vergé went on to train under Yannick Alléno at threeFabien 之后于米其林三星餐厅 Michelin-starred Le Meurice and then helmed his own Le Meurice 拜师于 Yannick Alléno 门下，并在台 Michelin-starred Taipei restaurant, La Cocotte. Now he joins Hong 北开设米其林星级餐厅 La Cocotte。如今，他亦 Kong’s Michelin-starred Épure as its newly appointed chef de cuisine. 以新任主厨的身份，加入香港米其林星级法式餐 There, by starting with products and ingredients that speak to him, 厅 Épure。 he daily demonstrates his ability to draw inspiration from the world 在餐厅里，他选用认可的农产品与食材， around him and take those ingredients into unexplored territory. The
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TK | a taste of home
