歡迎大家來看9月五日上映英國小品電影 "美味不孤單",傳單內頁還有我私人的甜點祕方喔!

Come and see this delicious British movie starting Sept 5 in cinemas around Taipei, and don't forget to grab a brochure with one of my recipes in it!

〈好康逗相報〉型男主廚 Pablo，教你告別孤單的美味料理！

Pablo Lorenzo│PS TAPAS西班牙餐酒館現任主廚，同時經營Lorenzo's 西班牙廚房，從西班牙旅居台灣的他，就像片中離鄉背井到英國打拼的傑克一樣，擅長烹飪的他要來教導大家如何分享美味，告別孤單！
小編今天回家就要來試試
看起來超好吃滴呀
更多美食資訊，請洽→http://goo.gl/mK1UvM
【美味不孤單】9月5日起，型男上菜！！！
►　超值預售套票→http://goo.gl/ja2c1D　（或至光點華山電影館售票口購買）
►　Yahoo!電影「期待度」投票處：http://goo.gl/gDlhvs
►　精彩電影預告：http://youtu.be/lRxRwyVB12Q

What is a TAPA?

Nowadays it's very common to see TAPAS bars everywhere, but do these places really sell what they offer? What is really a TAPA? Very often, a TAPA is sold simply as an overpriced snack, a small piece of food presented as an internationally recognized Spanish dish, but this is not what the whole thing is all about. 
Actually, the origin of TAPAS couldn't be further from the word "overpriced". The first TAPA was actually just a slice of bread, used to cover the clay bottles people used to drink the wine from in the old times. Bread was placed on top to stop flies from going into the bottle (hence the name TAPA, which in Spanish means "cover"). In order not to waste this piece of bread, people would add something on top to eat it with, and then voilà!… the first tapa was created.

Of course, TAPAS have changed a lot over the years, and the current concept of TAPA is much wider than just a slice of bread with cheese or jamón. In Spain, TAPAS can be anything served in small portions, but its real meaning refers more to the cultural activity of eating and drinking out with other people rather than the actual food. We spaniards love to enjoy food with others over a glass of wine or beer, and that's exactly what we do when we "go for tapas". In short, TAPAS is food as a means to socialize and enjoy life.

So I invite everyone to come to my country and have the real TAPAS experience, with its friendly people, its inexpensive and top quality wine, and of course, its delicious food…. Salud!

AZURMENDI, a 3-michelin star experience

During my last trip to Spain, I had the privilege to eat at the wonderful, 3-michelin star restaurant Azurmendi, by chef Eneko Atxa.

Both a fascinating culinary experience and an absolute treat for the senses, Azurmendi has been awarded the most sustainable restaurant in the world and ranks #26 in The World's 50 Best Restaurants List. Eneko Atxa's food is a fantastic combination of the most groundbreaking culinary techniques with the traditional flavors and ingredients that form the backbone of Spanish and Basque cuisine.

We were greeted at the restaurant's beautiful entrance hall, where we warmed up for our lunch with a very special picnic basket.

Following this, we were guided to the dining area through their magnificent kitchen, where all the cooks were hard at work. Chef Eneko was also there to welcome us to his home.

Delicious Guernica peppers straight from the plant

By the time we were seated at one of their tables overlooking a fantastic view of the Basque landscape, we were totally excited and our taste buds ready to take in all that Azurmendi's extensive tasting menu had to offer. 

We started off with an interesting snack called "Hazelnut, peanut, almond and mushroom leave". Note that in modern cuisine, very often things are not what they seem…

Delicious homemade bread with extra virgin olive oil.

And then came one of their most celebrated dishes: "Inverted egg", or egg cooked inside out and truffled.

The next dish was something called "Bloody Mar". Mar means "sea" in Spanish, and as its name promised, this adaptation of the popular tomato-based cocktail delivered a super intense sea flavor, thanks to the use of sea urchin or uni.

With the new dish we continued with the flavors of the sea with this amazing "Oyster, vegetable and sea pil-pil accompanied by sea urchin and seaweeds".

Following this came what was, in my opinion, the highlight of the meal (and it really wasn't easy to choose one): "Roasted lobster out of the shell on oil herbs and sweet chives". The lobster cooked to perfection, the intense flavor of olive oil infused with chives, the crunchy cone on top filled with lobster tartar… Absolutely amazing!

More delicious food: "Tear peas, Iberian ham gel with a milk infusion on a base of dry mushrooms".

Next, another mind-blowing dish: "Squid noodles, crunchy and infusion". That's what it was, basically. Noodles made of squid, cooked in a super-concentrated squid broth. Simple flavors, multiplied by 1000.

  

During the course of our meal, we were allowed to visit the kitchen and take as many photos as we wanted. It was beautiful to see all the staff working on our dishes with so much care, and most of all, to see Chef Eneko supervising every piece of food that left the kitchen.

Time for the main dishes to arrive. The first one was a total explosion of flavor in your mouth: "Salted stew: vegetables, anchovies and Iberics". A pork feet stew, so thick and concentrated it stuck to your lips, accompanied by Idiazabal cheese spheres.

Next dish was just fantastic: "Hake cocotxas with potatoes and garlic". Note the little flower on top of the fish. That's the garlic flower, and as it name indicates, it delivers a very powerful garlic kick as soon as you bite on it.

Last but not least, came the "Pigeon, deuxelle and cauliflower". Perfectly cooked piece of meat, accompanied by pigeon jus and a delicious pate made with the pigeon's liver. Wow.

At this point, we were overwhelmed by the amazing flavors we had just been served, and were totally full and satisfied, but we weren't done yet. Three desserts and the "petit fours" came soon after to add a sweet touch to this already fabulous experience.

Dry croissant of fruits and creamy cheese ice-cream

Red fruits and almonds

Apple

Petit fours.

By the end of our meal, I was not just full of food but also joy and happiness, moved by every single dish that Chef Eneko had designed in his menu, and hoping one day I could be half the chef he is now.