Dry-aged beef spices up Sheraton

When French meet New Yorker, they produce a multicultural symphony of cuisine!

Taipei: When the Frenchman meets the New Yorker, they produce a multicultural symphony of cuisine! After making the rounds among the A-list set, dry-aged beef is now coming to the Antoine Room restaurant on the 2F of the Sheraton Taipei Hotel.American-Chinese executive chef James Lim and Sous Chef Han-chia Shih have partnered together to offer the "New Yorker Meets Frenchman" set menu at NT$3,300+10% per head.

For consumers, this is the opportunity to take a walk on the wild side with a tender and juicy American dry-aged New York steak seared to perfection, even as they enjoy the sophisticated elegance of French gourmet cuisine. The 12-ounce Dry-aged New Yorker Steak is now available a la carte for just NT$2,200 + 10%. Other American prime steak cuts such as rib eye, fillet and New York along with Boston lobsters are also ready to satisfy the discerning palate! The "New Yorker Meets Frenchman" Dry-Aged Set priced at NT$3,300 + 10% includes an appetizer, Antoine`s Duck Liver Pate, a Mixed Seafood Platter with Citrus Jelly, Beef Consomme, Pan-fried King Prawns with Saffron Sauce, Home-made Sherbet, Grilled U.S. Prime Dry-aged Strip-loin Steak, Grand Marnier Souffle, Coffee or Tea and Pettit Fours. For its famed elegant French cuisine, the Antoine Room is now offering different homemade sherbets every day. Available flavors include Lemon Verbena Sherbet with a touch of lemon freshness and vanilla fragrance or the Brandied Cherry Sherbet for the more adult palate. The sherbet help to cleanse the palate and prepare the taste buds for the next delicious dish. Six Creative Condiments to Highlight the Call of the Wild in Tender US Aged Beef The soul of the new set menu is US Prime dry-aged New York steak flown direct from the US Dry-aging enhances the flavor of the steak just like cellared wine and cheese. The New York steak comes from the short loin and once the protein enzymes are allowed to do their work, it offers the tenderness of the fillet along with the juiciness of the rib eye. The perfect touch of the "wild" is the classic taste of beef that keeps gourmets coming back for more. Executive chef James Lin has personally selected six special condiments to allow consumers to enjoy the true taste of dry-aged beef. These include pure organic sea salt from France, mineral-rich natural rock salt, rose salt from the Andes, grated lime peel, grated lemon peel and pepper salt. Guests may choose their own particular preferred combination to make every mouthful a different experience. Bureau Report