WHAT IS THE FOOD LIKE AT FEUILLE FOOD LAB
從謙虛的觀察開始。
我總是好奇。綠葉在冷風裡害縮的曜動。似乎有隻看不見的手，搖晃擺隨著他們。
有時柔和，有時激烈—是什麼促使這種隨意性?
季節的時間周期重複的走過月曆，但卻從來不是被動式。
改變，在它的腳步裡發生，一成不變只有在漫不經心的眼裡。風暴來了。
風暴停了。昨夜的大雨沖洗掉任何的泥濘, 歸還了生命最原始的形體。去除了華麗包覆的累贅, 稀有的和平凡的, 在黎明第一道光景的洗禮比對和競爭，它們的選美比賽即將揭幕。
晨。一個場景被照亮了。在等待，觀察的畫家，攝影師開始了他們的毛刷, 盡力的模仿這一個那麼有生氣和互動的棲息地;一個充滿綠色, 黑色, 黃色, 橘色, 藍色的大地； 從他們愛玩耍的氣息, 不斷的進化演變,催眠陶醉了我們的觀感。 那多樣化的質感—石頭, 鬆軟的泥土, 那輕盈清脆的綠葉, 果樹的果實和那湧動的河流—點綴了自然的大地, 更照亮確實了FEUILLE FOOD LAB的料理方向和創作。 觀察是了解自然元素互動的導體，透過了它們，誕生了FEUILLE FOOD LAB的料理哲學，開始了個參與和互動的用餐體驗。
We begin as humble observations.
I have wondered. The leaves shiver and vibrate in the cold, swayed and arched as if by an invisible hand. Sometimes gentle and sometimes fierce—what prompted such capriciousness? The clocks of seasons cycle through the calendar, repetitive, yet never autonomous. The changes lie in its wake, permanence is only to the unobserved eyes. The storm rolls in.
The storm breaks. The overnight downpour has washed away any filth, revealing life in its crudest form. Without the burden of the accessories, the rare and the common contrast and compete at the first sign of daybreak. Their beauty pageant would soon be unveiled. Dawn. A scene is lit up, an artist, a photographer, would stroke their brushes to imitate such a lively and collaborative habitat—a landscape of green, black, yellow, orange, and blue—evoking and mesmerizing our senses through the playfulness of their wielded skills. The textures of variegated forms—the rocks, the soft soil, the soft crunch of green leaf, the fruits of the trees, and the streaming creek—shape the landscapes and in turn, the inspirations of feuille’s culinary creations.
These elements of observations are part of the nature’s lively interactions and through the observant eyes, feuille’s culinary philosophies are born for a spontaneous and engaging dining experience.
哲學
在FEUILLE FOOD LAB, 我們應用源於自然的靈感來創作我們的料理。在烈陽下我們待了數個小時，流下凝聚的汗水，凝視著遠方浩瀚的大海，挖著地上的泥濘，胳膊感受著蒸發汗水的微風。
在探索食物和自然形影不離關係的過程，同時間嘗試去了解肉眼所看不到的自然生物形成的重要力量，我們了解我們料理作法過程的重要性，和我們所背負對待自然環境可延續的義務。一個有良心料理的途徑意味著同時間把用餐的人和我們息息相關的環境當成最先的優先。我們大量使用達到95%本地的食物材料來減少我們的碳足跡，試著減少食物和水資源不必要的浪費，在同時間注意以不浪費的角度營運餐廳，更試著尋找有機良心的農夫和供應商。
在廚房裡，我們重視資源回收，重復使用每個資源。我們以乾燥的方法來保存季節的香草，減少仰賴不是香草季節的進口，製造我們自己栽種的植物自然肥料，炸魚骨頭當零食，和使用蔬菜根皮來發酵自作我們自己的醋和果汁。
不選擇進口使用本地栽植的食物材料不只是一個你、我、和大家可做到來幫助環境和減少碳足跡的辦法。給予足夠的要求，供應商會嘗試著聽聽我們的想法，和改變他們的做法。材料的可口和環境的延續重要性是相等共存的。在我們還可以的時候，我們要需要充分利用和保護我們所擁有的，才能有一個希望的未來。
PHILOSOPHY
At FEUILLE FOOD LAB, we draw inspirations from the nature to create our thematic dishes. We sit for long hours in the sun, stare into the vast and distant sea, and dig the mud in the ground while breaking out sweats and feeling the breeze on our arms.
In the process of exploring the inseparable relationships between food and nature while also attempting to understand the formative biological forces of nature that are essential, yet invisible to the naked eyes of men, we have come to realize the importance of our approach to food and the responsibility for the environmental sustainability. A conscientious approach to food means prioritizing our guests and our environment at the same time. We try to reduce our carbon footprint by sourcing nearly 95% of our products locally, minimizing food waste and saving water in ways we can and to go beyond on how we operate as a restaurant and sourcing out organic purveyors and farmers.
In the kitchen, we try to recycle and reuse every resource as much as we can and we dry our seasonable herbs during the season to avoid importation, make our own compost for our gardens and deep fry fish bones as snacks and ferment vegetable peels as juices and vinegars.
Using local ingredients over the imported ones is just one step of many, you, I, and everyone can do to make a difference. Given sufficient demand, the purveyors will hear us and listen. Deliciousness and environmental sustainability are mutually synergistic and reinforcing. And we need to make the most of what we have now in order to protect the food we love in the future.
2018 晚餐時間
5/3-6/30 禮拜三 到禮拜日 18:30 – 19:30
在FEUILLE FOOD LAB,每樣餐點都是新鮮現做
我們不是一個正式的餐廳，我們也沒有一個固定的開放時間。在這個快閃的活動裡，
每樣食材都是早上從零開始準備。為了確保新鮮度和減少不必要的浪費，我們採用預約的系統來嚴謹照顧顧客人的需求。感謝您的光臨，請通過定位系統來讓我們服務您。
AT FEUILLE FOOD STUDIO, EVERYTHING IS MADE FRESH TO ORDER
We are not a restaurant and we do not open full-time. During this pop-up event, we prepare everything from scratch in the morning. To ensure freshness and minimize wastage , we adopt a reservation system to best cater to our dinner guests. Please honor us with your presence by booking a table with us.
預約1-4個人用餐
請注意您的預約在尚未付完1500 元新台幣訂金前是沒有確認的。也請注意我們網路訂位系統的功能是有限的。如果您無法在想要用餐的日期預約，代表那天可能是已經預約滿了或者是我們沒有多餘空出的桌子來接納您。請直接在我們的營業時間和我們聯繫。如果您在訂位後一小時內沒有收到我們確認預約的電子郵件，請直接用電話或是電子郵件和我們聯絡。
預約7+ 個人用餐
請直接與我們聯繫，探索我們可以提供哪些機會，來最好滿足您和您的客人的需求。
廚師桌
我們有個8人的廚師桌。在這用餐的客人能直接看到正在被準備的佳肴，但這是一個共享的廚師桌，在這用餐的客人也會遇到同樣預約廚師桌用餐的別組客人。
服裝規定
我們沒有規定的宴客穿著, 但是我們建議舒服時尚的休閒服裝
RESERVATIONS FOR 1-4 PEOPLE IN THE STUDIO
Please Note that your reservation will not be confirmed before you have paid a deposit of 1500 NT per guest. Please also note that there are limitations to our online booking system. If we are not able to accommodate you on a desired date, it means that day is either fully booked or that there are no vacant tables available. Please contact us directly during office hours if you cannot book online.
If you have not received a confirmation e-mail from us within an hour at the time
of booking, please contact us directly via phone or email.
RESERVATIONS FOR 7+ PEOPLE IN THE STUDIO
Please contact us directly to explore what opportunities we can offer to best accommodate you and your guests Email: __________ or Phone +4 __________
CHEF’S TABLE
We have a chef’s table by the kitchen capable of accommodating up to 8 guests. Guests seated here will be able to witness their food being prepared in action. However, the table is communal and you may be seated next to other guests who may have also booked the chef’s table.
DRESS CODE
There is no dress code and we prefer a smart casual attire.
“Look deep into nature,
and then you will understand everything better.”
albert einstein
“往自然界的深處看,
然後你會更了解一切事物 ！”
愛因斯坦
feuille 芾食品實驗室將於2018年5月份重新開放。我們的在線預訂也將開放。
feuille food lab is coming back for May, 2018. Our online reservations will also be open. Please check back soon.
訂位網址:www.feuille-studio.com
菜單 MENU
煙霧瀰漫的石鍋，草的和冰冷的寒意，
引起了我的注意
茴香的味道暗示著蒜蔥和發酵的奶油，
許多香草的氣味瀰漫在空氣之間
寧想到青苔，野生羊肚菌
瞬間在腦裡凝聚形成
回憶起那鄉間的味道—
有那樸素粗曠的干貝塔
撿到的鵪鶉殼
樹皮上的蕨類
海洋和醃製的漿果
種子的堅果味完成儲藏想像的空間
窗框的角落有著隱約可見的花園
一個池塘，卵石，氣味和氣泡
在周邊的土壤洋蔥生長著
一個素食的農田，甜菜根和放牧的牛群
海洋的味道，牡蠣和烏賊，
帶著雷霆煙霧瀰漫的天空，飄逸而來
我在雨中泥濘的腳印
左右兩旁的蘆筍芽
我跋涉進入草地蜿蜒的路徑
楓葉在多雲的水坑里
木炭，和在遠處烤肉的火焰
飄上雲層的煙霧，
混合著來自溫泉蒸氣的大氣 ，無法區分
氣溫已下降，秋天即將到來;
日光早已落幕，
遠處的笑聲讓我陷入了沉重的夜晚。
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A cauldron, misty, grassy and cold caught my attention
The smell of the fennel hints crude garlic onion and fermented cream, the scent of many herbal likeness lingers
Almost mossy, wild morels taken roots in the mind
Conjuring up the image of back country—rustic scallop tart,
Foraged quail shells,
Grassy wooden bark,
Pickled berries with sea,
And nuttiness from the seeds complete the pantry of imaginations
A flower garden just visible peeped through the cabin window frame,
A pond with river rock, scented and foamy,
On the side in the soil onions grow, and
A vegetarian farm with beetroot and grazing cows
Smells of the sea, of oyster and squid drifted far from the thundering, smoky sky,
A quick glimpse to the south back, my muddy footprints in the rain,
Asparagus spears sprout left and right,
A winding path into the meadows I trek
Maple leaves in the cloudy puddles,
Hibachi of flames, and charcoals in the distance
The smokes rose to catch up with the clouds, mingling and
Indistinguishable from the ever bubbling cauldron of hot spring vapors
the temperatures have dropped low, quickly the autumn soon to come;
daylight has been hours gone, and the laughter in the distance carried me off into the deep slumber of the night.