在龙吟工作数年后，日籍大厨佐藤秀明在中环石板街酒店开店再度献艺，以其纯熟的法日混合烹调技术，将从日本及其他亚洲地区精心搜购的食材炮制成佳肴，设计出“用一冷一热，一酸一甜间的味道让料理充满层次”的菜式。更多精彩内容请关注微信公众号：厨影美食。餐厅由佐藤命名为Ta Vie ，这个名字其实是双关语，在法语里“ta vie”意为“你的人生”，而在日语中为“旅”之意，两种语言意译巧妙结合，更充分传达佐藤的精神：人生便是一场旅行，而在此处用餐也是旅程一页，人生一刻。

日籍大厨佐藤秀明谨遵「纯粹、简约、时令」的信条，而且乐於尝试不同的烹调技巧及食材配搭，炮製出味道、质感独特的佳餚。其菜式糅合了法式烹调手法和日本当季食材，带出食物的原始滋味。每天新鲜製作的发酵奶油及酸种麵包均十分出色。配搭经精心挑选的亚洲餐酒及日本清酒，加倍满足。

在龙吟工作数年后，日籍大厨佐藤秀明在中环石板街酒店开店再度献艺，以其纯熟的法日混合烹调技术，将从日本及其他亚洲地区精心搜购的食材炮制成佳肴，设计出“用一冷一热，一酸一甜间的味道让料理充满层次”的菜式。更多精彩内容请关注微信公众号：厨影美食。餐厅由佐藤命名为Ta Vie ，这个名字其实是双关语，在法语里“ta vie”意为“你的人生”，而在日语中为“旅”之意，两种语言意译巧妙结合，更充分传达佐藤的精神：人生便是一场旅行，而在此处用餐也是旅程一页，人生一刻。

餐厅采用高档日料很常见的omakase形式——厨师发办，每日有八道厨师设计菜式，一至两月会更换新的菜单。菜单以漂流瓶形式呈现，象征着人生偶遇与信息传递。Ta Vie旅的本质是“法国风情浓郁的日式料理”，在酱汁的运用上、食材的搭配上、调味的逻辑上都是符合亚洲人审美的。

譬如Ta Vie旅的餐前面包，用的是米糠渍菜（糠漬け）中的酵母，米糠中的天然酵母将日本传统渍物与法式面包这两种似乎毫不相干的东西结合在了一起。除了酵母来源特别之外，小麦粉用的是北海道产的Kitanokaori（キタノカオリ）品种。面包外皮酥脆，内部蓬松，搭配自家制作的手工黄油，散发出淡淡的面粉发酵香气，给人的印象极佳。

北海道海胆配手作意面，搭配海草酱汁，这是店里受到众多好评的一道菜。海胆鲜甜无比，先单独吃一两片，再和意面搅拌着吃，更有一番滋味。

“陶罐炖煮”鲍鱼配鲍鱼壳，亦是经典菜之一，看起来像是把整个“带壳”鲍鱼端了上来。实际上外层的“鲍鱼壳”只是一层酥皮，里面搭配的是韩国济州岛的新鲜大黑鲍和花菇。做法是法式的炖煮，调味上以白葡萄酒与洋葱为基础，加入日本人普遍食用的鲍鱼肝，这是很日式的做法，可以让鲍鱼和花菇都吸取鲍鱼肝酱汁的味道。食用时先敲碎酥皮鲍鱼壳，然后与鲍鱼及酱汁一起食用，鲍鱼的糯软、鲍鱼壳的酥脆，以及酱汁的浓稠感组合在口中，是一种风味浓郁的法式风情，而绝非简单的亚洲食材展示。

“Asia”

At Ta Vie, we begin our journey around
 

The magic starts with our name. Ta Vie 旅 means “Your Life” in French. We hope that our restaurant can be a pit stop where our guests meet and cross paths and interact with each other before they continue their journey ahead.

In Japanese, our name means ‘journey’. As a restaurant, we invite you to a journey of discovery, as your experience here explores the endless possibilities and range brought by Asian ingredients and products. Let us indulge you in this magical journey, as you unearth the wonder of Asia through our menu.

“Pure, Simple and Seasonal”

Just Three simple words outline our culinary philosophy.
 

We believe that only pure taste and flavours of ingredients make the strongest impression in anyone of us. At Ta Vie 旅, we allow the ingredients to shine through our menu, accentuating their purity and original flavours through simple cooking, seasoning and presentation.

Experience the power these ingredients bring at their prime during peak season, as a form of respect and connection to Mother Nature with a tribute to seasonality.
 

“Back to the taste”

“Now is the time to return to Taste”
 

Restaurants offer creative takes, new interpretations, molecular techniques, unique combinations and interesting presentations. We wonder if guests are satisfied with these? And only these? For us at Ta Vie 旅, nothing is more important than the taste of food, all other elements are, and should be secondary to that. This is our beginning, and our goal for now, and ever.