關於 Feuille food Lab 費飲食實驗室
- feuille food Lab, 想逃離都市一慣的冷莫, 束縛, 和喧囂。
我在那一個小小的屋頂, 藏了一個聚集的地方, 遠遠離開地面上的人群, 有綠, 有花,有草。
伸手可及, 便是大自然的果實, 自然, 潔淨, 沒有都市裡虛榮的汙染: 一個屬於我自己的綠洲。
- feuille food Lab [法]—跳脫傳統的綠葉, 是沒有束縛的, 隨風而盪, 帶領我的心, 漂盪到原始的野外。
無形的大地之景是feuille 的靈感之泉, 她影響了Feuille food Lab的料理, 使它陶醉, 無形,和奔放:像是善變無形的風, 滋潤看不見的水氣, 給予資源的大地, 和那呵護, 帶領的空氣
在這十八到二十二樣菜色裡面, 要你拋開你的束縛, 成為一個在沙坑裡, 泥濘裡, 泥土裡玩耍無憂愁的野孩子。
- "Feuille" is not a restaurant, at least not conceptually and certainly not in the conventional sense. We do not have fixed business hours and our operations divide between the service and the research and development for the menu. At feuille, we are driven by our desires to understand and scrutinize the traditional cuisines at the fundamental level while at the same time, push our cuisines beyond the familiar boundaries of simply putting the food on the table. It is our belief that dining should not be only about satisfying our appetite, but also as an overall immersive experience for other sensory organs; dining should be as fun as entertainment analogous to watching a film or a musical while enjoying the conceptual symmetry of indulging other senses in popcorns, a glass of bubbly, or a rich and decadent ice cream.
We have always kept a keen eye on the relationships between the ingredients we utilize and the environment in which they are grown and harvested from. In fact, that is how we derive the inspirations for the dishes we create. We have enjoyed being outdoors, learning, growing and foraging these plants and it is our objective to eventually grow our own vegetables in the vegetable garden.
Our cuisines, therefore, are our ways to celebrate and appreciate nature. We are conscious of the damage human activities have on the environment and we strive to minimize our impact by reducing food wastage and using as many locally sourced ingredients as possible to minimize our carbon foodprints.
Feuille isn't all just about researching and developing the dishes, but how to choreograph the overall dining experience weights heavily on our minds as well. It has never been simply about filling up the glasses to the correct level when empty or delivering the plates to the guests at the precise moment or anticipating the guests' needs before they make a request, but rather how to bridge and convey those silent stories, secrets, and the emotions behind each dish from the kitchen to the guests.
Feuille is not a restautant. It does not have a glamourous facade or artist- accentuated decors nor does it have gold or silver service ware a high end restaurant usually posseses as its basic arsenal. It is plain, rustic, and minimalistic. What makes it unique though is that we have no prejudice or pretensions when it comes to service and cooking. And the service members are very much like you and I who come from various professions and are actual diners who have seen the wrong doings many restaurants suffer at the expense of its diners. It is from this very origin that we humbly begin; we ask ourselves as guests what we would like to see in our establishment that is both welcoming and professional in various details from having basic vibrant smiles and a warm welcome upon entering the premise to offering complimentary drinks before being seated to identifying guests being either left or right- handed for cutlery placement to remembering our drinking water preference to providing blankets during colder months. We strongly believe that noticing these details is fundamental and they are the very basic requirement to a beginning of a continously refined and learning service standards. We further believe the only way to look after our guests in detail is to pair the service staff with only a small number of guests because each table is different; it has its own niche and unique habitat and that only an observant and meticulous server dedicated solely to his/her guests of that table can really understand and cater to each guest's needs. Instead of feuille being a culinay studio with seven tables, it is in fact seven little small dining rooms with their very own butlers and stewardesses.