好久不見的好姐妹從日本回來，難得的愜意小時光，小小的久違再聚好幸福?
A wonderful reunion with my best friend, who comes from Japan. Sweet dinner time!
店名：普拉嬤嬤 La Mère Poulard
地址：臺北市大安區忠孝東路4段181巷40弄11號1樓
電話：02-2775-1259
官網：http://www.merepoulard.com.tw/
臉書：https://www.facebook.com/lamerepoulard.tw
位在忠孝敦化的這家普拉嬤嬤，在巷弄間不像想像中好找(已經接近市民大道)
以紅白相間的裝潢，在夜幕即將升起的晚上，透出溫暖的光
This restaurant is located at MRT Zhongxiao Dunhua Station. Stroll in the alley,
you will discover it with wide corridor and shine with warm light.
接著就跟著蘇菲一起來品味來自法國的諾曼第傳奇吧！
Come with Sophie! Let's find out the magic of "La Mère Poulard"
店內的座位其實不多，記得要用餐前要先訂個位
在MENU、餐巾紙、座椅的選用上都維持一貫的紅色色調，或許也間接呈現南法的熱情吧！
Remember to make a reservation before going there!
With consistant "Red" decoration, whole place seems quite vigorous!
基本的套餐選則有三種，包括他們家最有名的舒芙蕾套餐、傳統砂鍋還有歐姆蛋堡
想看更多單點菜色，請點MENU連結喔！
今天蘇菲點的分別是舒芙蕾套餐以及傳統砂鍋套餐，讓大家作個參考
There are three kinds of set you can choose from, including the most famous one-
La Mere Pulard Souffle Omelette! To find out more choices please press Here
套餐類都內含湯或沙拉2選1，以及主菜+燉飯/義大利麵/薯條3選1
下面這個是主廚精選沙拉，雖然份量不小，搭配各式新鮮青蔬，但醬料上蘇菲覺得有點太酸
如果可以多一點和風的甜味，就剛剛好
What's in the set: Soup or Salad of the day(choose one)+Main dish +Risotto/French Fries/Pasta(choose one)
The picture below is the salad of the day, a little bit too sour for Sophie
I Prefer sweeter like Japanese-style dressing:)
酥烤過後的麵包，外酥內軟，塗抹上奶油，自然的酥香氣息，非常開胃
Toasted bread tasted very crunchy, and became moist and tasty with the butter
而我點的是今日例湯-蕃茄濃湯，酸度十足卻帶有一股回甘
簡單沒有過多的調味，濃稠的平衡感，和酥烤的麵包沾著吃搭配很match！
Soup of the day-Tomato soup! A smooth taste with adequate sourness(from tomato)
beautiful balance between sweetness and sour, pretty match with the bread
餐前送上的飲品-普拉嬤嬤蘋果氣泡酒，喝起來就像是蘋果口味的香檳汽水
酒味很不重，餐前開胃、餐後解膩，冰冰涼涼的很香甜
The sparkling wine(Apple) taste like champagne, a good start for all the meal
接著登場的就是本日的主角---普拉嬤嬤舒芙蕾傳統烘蛋
當時蛋料理達人普拉嬤嬤在聖米歇爾山開設了旅館，用美食慰勞路過的旅人
其中，這個烘蛋料裡更是在歐洲富有盛名，有幸不用出國就可以在臺灣享受到
Here comes the La Mere Pulard Souffle Omelette!
和以往的蛋料理呈現完全不同的方式，命名上就很直白的透露出這個烘蛋的口感
蓬鬆充滿空氣感，不過在那輕盈的口感間，是用濃郁的蛋香所串起
It's pretty different from usual egg dishes. "Souffle" is just the prefect description of the texture
full of the pleasant smell from egg, fluffy outlook makes it so special
泡沫般的觸感，是透過規律又快速地攪拌節奏，將蛋汁放入銅鍋烘烤
才能打造出蓬鬆的口感，金黃色的表皮，有著空氣感的烘蛋料理
To make the egg become like foam, it needs high technique and regular stirring tempo
吃烘蛋除了先品嚐原味的口感與香氣外，接著請搭配當日燉鍋來享用
因為烘蛋本身沒有多加調味，燉鍋內的奶油馬鈴薯還有培根才是鹹味來源
After tasting the original flavor, then you can taste it with the pot of the day
There are potatos with butter cream sauce and bacon
另外一個主餐蘇菲點的是傳統砂鍋，裡頭有燉牛肉(牛腩)和花椰菜
以胡蘿蔔、洋蔥等蔬果調味，口味鮮甜，牛肉的軟嫩嚼勁剛好，帶有一點筋的Q度口感
不過說實在吃起來很像是臺式的燉牛肉阿！(笑)
What's in the traditional cookpot? It's beef(tenderloin) with broccoli and carrots
The sweetness tastes good, but it is like Chinese rather than French dish!
套餐搭配的義大利麵煮法蠻義式，偏向Q彈麵心較硬的嚼勁
而燉飯單純以奶醬調味，也是米心偏硬的口感，要多咀嚼些才可以~如果不習慣的可以請店家燉煮久些
The pasta and risotto are pretty orinial from the Italian way(I guess^^)
Needs to chew a little bit more, but with the seasoning is delicious
最後當然要來點飯後甜品囉！我們點的是香草烤布蕾
以小銅鍋盛裝挺特別，上面的焦糖烤得很脆，不過味道上偏向麥芽糖
最令人意外的是布蕾內餡，根本是香草雞蛋慕斯來著，超級ㄍㄡ~~的！
Finally, here comes the dessert---Vanilla creme brulee
you can taste the bitter sweatness by crispy caramel topping
the creme brulee is fulled with egg and vanilla fragrance
雖然跟想像中的烤布蕾不太一樣，但香草的氣味搭配蛋香還是很美味
飯後就是要來個甜甜的滋味做結尾
A tasty meal ends with a delicate dessert is awesome!
今天是蘇菲首次嘗試雙語寫blog，挖屋真的是個大工程~可能有很多文法上的錯誤請見諒><
但希望可以分享美食給更多的朋友，不論國內外，如果有任何想法或想分享的，都歡迎留言給蘇菲喔！
It's the initial try to make my blog more attractive to all the visitors over the world by using bilingual writing
It might have lots of grammar mistake, but I still want to share some good experience with you
If you have any idea or opinion want to share with me, welcome to leave a message.xoxo
