關於我們
桑卓主廚 地中海料理
Alessandro．Mediterranean Cuisine
環地中海地區的飲食文化/The Culinary Culture of the Mediterranean Region
地中海料理，泛指環地中海地區的飲食文化，以大量橄欖油、當地的新鮮蔬菜、穀物、水果、香料、海鮮、肉類、乳製品(起士、酸奶、優格)為基底，加上簡單樸實的料理手法，保留每一種食材的原始風味，卻又能創造出不同層次的美味，所以地中海料理對於食材的要求和料理的技巧非常講究，因為無法以過多的料理手法掩蓋食材的先天缺陷，和料理技巧的不純熟。
Mediterranean cuisine broadly refers to the dietary culture of the regions surrounding the Mediterranean Sea. It is characterized by the abundant use of olive oil, fresh local vegetables, grains, fruits, herbs, seafood, meats, and dairy products (such as cheese, yogurt, and sour cream). With simple and unpretentious cooking methods, it preserves the natural flavors of each ingredient while creating layers of exquisite taste. This cuisine places great emphasis on the quality of ingredients and the mastery of culinary techniques, as its simplicity leaves no room to mask the inherent shortcomings of the ingredients or the imperfections in cooking skills.
歐洲頂級食材/Europe's Finest Ingredients
在我們餐廳，不僅僅使用大量歐洲進口食材，而是使用大量『歐洲頂級食材』， 像是松露界的白鑽，義大利ALBA冬季白松露、俄羅斯皇家魚子醬、熟成60個月的西班牙國寶橡樹伊比利豬火腿、西班牙國寶橡樹伊比利豬排、600公升的牛奶才能製成一顆起士的起士之王Parmigiano Reggiano(熟成72個月)、超過365天的熟成牛排、陳釀100年的DOP義大利國寶醋Balsamico、義大利火腿之王Prosciutto di Parma，以及許多歐洲進口的DOP頂級傳奇食材、台灣益生菌黑毛豬，再加上許多台灣在地的有機好食材。
At our restaurant, we don’t just use European imported ingredients—we focus on Europe's finest ingredients. These include treasures such as the “White Diamond” of truffles, Italy’s ALBA white winter truffles, Russian royal caviar, Spain’s national treasure 60-month-aged Jamón Ibérico de Bellota, Spanish Iberian pork chops, Parmigiano Reggiano (the "King of Cheese," aged 72 months and made from 600 liters of milk per wheel), over-365-day dry-aged beef, Italy’s 100-year-aged D.O.P. Balsamico, the King of Italian hams Prosciutto di Parma, and numerous other legendary D.O.P. ingredients imported from Europe. To enhance these flavors, we also incorporate Taiwan’s probiotic black pork and various organic local ingredients from Taiwan.
傳統飲食文化的傳遞/Passing on Traditional Culinary Culture
我們餐廳的每一位成員都是傳統文化的追隨者，當然也熱愛傳統地中海料理，對於我們來說；料理不僅僅是美味的展現，也是傳統飲食文化的傳遞，我們希望每位踏入『桑卓主廚．地中海料理』的有緣人，都能感受地中海料理的文化底蘊。
Every member of our restaurant team is a devoted follower of traditional culture and a passionate lover of Mediterranean cuisine. For us, cooking is not merely an expression of deliciousness but also a medium for passing on traditional culinary culture. We hope that everyone who steps into "Alessandro Mediterranean Cuisine" can truly experience the profound cultural essence of Mediterranean gastronomy.
每年到歐洲進修兩次/Twice-Yearly Culinary Training in Europe
每年到歐洲進修兩次，學習歐洲的地方傳統料理，並隨著美食和歐洲傳奇食材的腳印，雲遊歐洲各國。以味蕾記憶各個鄉村的原始風味；以小鎮阿嬤為導師，學習地方傳統料理；以地方傳統文化為背景，深入理解每道料理背後的文化底蘊，再將這些獨有的記憶，呈現在桑卓主廚的餐桌上。
He travels to Europe twice a year to deepen his knowledge of traditional local cuisines, following the footprints of legendary ingredients and gourmet delights across various European countries. Using his palate to capture the authentic flavors of rural villages, he learns traditional recipes from local grandmothers, with their rich heritage as his guide. Immersed in the cultural backdrop of each region, he gains a profound understanding of the stories behind each dish. These unique memories are then brought to life on Alessandro's table, offering an authentic taste of Europe.