從書房到廚房，從台北到世界，「廚房裡的人類學家」以巧手和好奇心因應萬變，

為大家獻上一道道四海為家淬煉出的傳統與創新好菜。

地中海式香料烤魚

Mediterranean style roasted whole fish

煎魚排配青檸醬油

Seared Filet of Fish in Lime Ponzu Sauce

椒鹽魷魚

Salt and Pepper Squid

蒜香白酒煮淡菜

Steamed Mussels with Garlic and White Wine

煎鮭魚配白酒味噌醬

Seared Salmon with Miso White Wine Sauce

香煎大明蝦

Pan-fried Butterflied Prawns

煎鯛魚配莎莎醬

Pan-fried Telapia with Tomato Salsa

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