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。
  綠是大自然的顏色, 葉是大自然的創作。
  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 。
  
  
• 感謝和歡迎你的到來
  嘗試跳脫你習慣的餐桌, 更鼓勵你沉浸和參與我們季節性的料理。
  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。

非傳統的職業

• Feuille不是一家餐廳
  
  至少在概念上不是傳統意義上的。我們沒有固定的營業時間，而且我們的營業時間與菜單的研發時間劃分開來。
  我們相信，飲食不應僅僅是滿足我們的食慾，而應該是其他感官的整體身臨其境的體驗;用餐應該和娛樂類似，就像看電影或者聽音樂一樣，同時還要享用爆米花，佐上一杯香檳或者一杯濃香的冰淇淋。
  我們喜歡在戶外，學習，種植和尋覓植物，這是我們的菜餚汲取靈感的地方，也是目標，最終在菜園裡種植著自己的蔬菜。我們努力通過減少食物浪費，盡可能多地使用當地食材，來減少我們對環境的影響。
  Feuille不僅僅是研究和開發菜色，如何在整體用餐體驗的部分也占了很大的比例，從來不只是簡單地把空的水杯倒滿而已，在正確的時刻把遞盤子給客人，在客人提出要求之前預先考慮客人的需求，傳達廚房餐餚背後的故事，連接著每道菜背後的情感。
  
  它沒有一個有魅力的門面或華美的裝飾，也沒有高級餐廳通常擁有的燙金或白桌布服務，這是個簡單、質樸、簡約的地方。
  是什麼讓它獨一無二，我們在服務和烹飪方面沒有先入為主的偏見，我們堅信細節是不斷完善和學習的基本要求，我們進一步想，能夠照顧到客人的方法是將服務人員與少數客人配合，因為每張桌子的客人都是不同的。它擁有自己的想法和獨特的習慣，只有專門為他/她的客人服務的服務人員才能真正理解和滿足每一位客人的需求。實際上，這裡並不是一個只有七個桌子的工作室，實際上是七個小廳，都有自己的專屬服務人員。
  
  
• "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.