紐約上城的大師美味—The Mark Restaurant by Jean-Georges @ 良好印象傳媒 Favorable Impression Media @FIMMEDIA

The Mark Restaurant by Jean-Georges不同於Jean-Georges本店的頂級，在這裡的菜色既有高檔鵝肝，也吃得到松露披薩，更有輕食沙拉、漢堡…，關鍵是他們主打「舒適的食物」(Comfort Food)，再加上位於時尚典雅的The Mark Hotel，即使位於紐約最貴的上東城區，依然大受顧客歡迎。(內含HD影音)

The Mark Restaurant by Jean-Georges是名廚Jean-Georges Vongerichten(簡稱JGV)在紐約第二間設立在飯店的餐廳(同名旗艦餐廳是位於上西城的Trump International Hotel and Tower，目前為米其林星餐廳)，Mark Restaurant無論是主菜特殊調味的鮭魚、冷盤原種番茄(未經基因改造)沙拉、pizza的量，都比一般JGV餐館的量來得大方，「我們的食材都是當天從市場而來，蔬菜類絕對都是有機認證」行政主廚Pierre Schutz特別強調，事實上這也是Jean-Georges的堅持。

在法國阿爾薩斯的斯特拉斯堡郊區出生和長大的Jean-Georges之前在法國老家跟Paul Bocuse and Louis Outhier等米其林星級師傅學藝後，1980年，24歲的，他帶著70年代新式法國廚藝來到泰國曼谷The Oriental（東方）酒店，擔任該酒店聞名於世的法國餐廳Normandie的主廚。

過去所接觸的都是法國菜餚，Jean-Georges很快就愛上泰國菜的風味，改變他的一道泰國佳餚是tom yum kum（泰式酸辣湯），在曼谷兩年後，他前往新加坡、香港、大阪，包括新加坡艾美酒店、香港文華東方酒店都留下了他的美食足跡。每到一地，他就發掘並品嚐當地的風味，往後他開的許多餐廳，都融合東方的異國風味與法式的高級廚藝。

1986年Jean-Georges在紐約初試啼聲，是在「城中」Drake Swissôtel的Lafayette餐廳，他以創新的手法呈現傳統法式佳餚，即得到各界注目。第二年他在「中國城」發現他所愛的許多亞洲元素，如檸檬葉、薑，並將這些風味融入他的餐盤，29歲那年Jean-Georges獲得紐約時報4顆星的佳評。法國米其林指南從2006年起評鑑紐約餐飲，在「川普國際酒店」的Jean-Georges餐廳一直都保持最高的3顆星(去年降為二星)。

這段在亞洲工作和旅行的時間，激發了他對於亞洲異域風味和香料的靈感和熱情。他的招牌菜擯棄了對於肉汁和奶油使用的傳統，轉以使用從蔬菜汁、水果精華、清湯及草本醋的特殊香味和口感。Jean-Georges的烹飪理念重新定義了餐飲行業的美食標準，並徹底改變了人們的飲食習慣。

Jean-Georges參與了他餐廳全方位的營建——從餐廳理念到菜單選擇、從建築風格到員工的選拔和培訓。像跟隨他二十多年、Mark Restaurant by Jean-Georges行政主廚Pierre Schutz便深受其影響，來自瑞士的Schutz說，「上東城僅離中央公園一個街區，這裡是名流聚集之地，我們想塑造一個比較輕鬆氛圍的環境。」

穿過吧檯連接餐廳的通道，來到高雅大器的主廳，挑高的天花板上嵌有玻璃天窗，午間用餐時，自然光線直瀉而下，令人感覺舒適的用餐環境。

@原種番茄沙拉(HEIRLOOM TOMATO SALAD, GRILLED BREAD, AGED BALSAMIC VINEGAR)

Start by arranging the tomatoes on a rimless round plate while the bread is being grilled. Randomly place the bread in and around the tomatoes, then place the Buratta in the remaining space making sure the insides of the mozzarella is pouring out all over the plate.

Season with Maldon salt and black pepper from the mill, drizzle aggressively with Frantoia Olive Oil and lightly with the expensive balsamic vinegar . Finally finish with micro green and opal basil.

@市場蔬菜沙拉(Market Vegetable Greek Salad)

Mix all and reserve in a quart container. Use a 1 oz ladle and without mixing, pull from the bottom up to get even mix of ingredients.

In a small serving bowl arrange ingredients in the order listed.

@黑松露披薩(Black Truffle Pizza with Fontina Cheese)

Combine all in the Hobart with a paddle, and mix until it comes together. Work for an additional 30 seconds, then transfer to a bowl and cover tightly. Proof for 8 hours in a warm spot, then roll into 4 oz balls. Sprinkle lightly with flour and let proof a second time until doubled, then refrigerate.

For Truffle Sauce

Combine 2 cans of truffle peelings with 150ml White Truffle Oil in Robot coupe and process until finely ground. Season with salt and freshly ground pepper.Roll out one portion of dough, truffle sauce on dough; sprinkle fontina cheese on top and bake until well crisped and blisters are a bit burned. Cut into quarters and top center of pizza with a small amount of frisee lettuce dressed with House dressing and chives.

Slowly Cooked Salmon With Bok Choy, Ginger-Chili Vinaigrette

@加有調味料的鮭魚(For the Salmon):

Season fish with salt and pepper, place in a sauté pan and coat with chives. Drizzle with evo and cook in a 200 oven until medium rare. Flash in the salamander to make hot just before plating..

Combine 1st set and stir well. Add oil and reserve at room temp.

Heat potato puree and spoon into the center of a hot plate. Cook bok choy in salted h2o, blot well and arrange on potato puree. Place fish on top of bok choy. Top fish with herbs and spoon vinaigrette over fish.

Jean-Georges Vongerichten brings his unbridled passion for fresh-from-the-market, simple cooking to The Mark Hotel. A world class menu of subtly innovative European classics as well as Jean-Georges' signature global seasonings will be sure to satisfy cravings for both simple and eclectic palates alike. Showcased in a copper and glass wine wall in the dining room are a collection of boutique and familiar food-friendly wines from around the world, with a focus on value and diversity.

The comfortable yet elegant dining room promises to be both a neighborhood favorite and a connoisseur's destination. Patio seating is also offered, weather permitting.

Whether you’re in the mood for a simple meal or a more eclectic plate, each dish is crafted with unmatched technique and an unwavering attention to detail. Diners “feel like they can have dinner here every night of the week,” says Executive Chef Pierre Schutz.

It would definitely be a delicate approach, treating every dish like a piece of art. It is all about pleasing the people and making every dish particularly specific and tailored for each guest.

Every morning I go to the market and choose the freshest ingredients – so it doesn’t matter what ingredient it is but it definitely is my favorite if it is fresh. Since I’m Swiss, I always like to make sure that the cheese used in my dishes is fresh and smells wonderful.

The Mark Restaurant by Jean Georges

地址：25 E 77th St, at Madison Avenue, New York City, NY

電話：(212) 606-3030

營業時間：午餐11:30 - 14:30，晚餐17:30 - 23:00

良好印象food &HOTEL

責任編輯：Jacky Yang(Taipei)

THE CHEF(ASIAN)

Editor-in-Chief：Jadon Lin(HK)

Full Senior Editor：Lathan Wu (HK)

Editorial Director:Jacky Yang (TW)

Managing Editor : Cathy Chao (TW)

Senior Reporter：Gabbana(TW)