Name: 22歲主廚驚艷米其林二星餐廳！ Michelin星級餐廳大公開 | On The Line | Bon Appétit (The 22-Year Old Chef Running a 2-Michelin-Star Restaurant | On The Line | Bon Appétit)
Uploaded: 2026-02-25T21:42:51.000Z
Duration: 15 min 20 s

Emeril's is a fine dining restaurant based in New Orleans, Louisiana.

Emeril's 是一家位於路易斯安那州新奧爾良的精緻餐飲餐廳。

My dad, Emeril, who a lot of people know from the Emeril live days and yelling, bam.

我爸爸 Emeril，很多人認識他是在 Emeril live 時期，還有他會喊「bam」。

We've had a restaurant in New Orleans for 35 years.

我們在新奧爾良開餐廳已經 35 年了。

I'm 22, and just a couple months ago got two stars from Michelin, and

我 22 歲，幾個月前剛拿到米其林兩顆星，

it happened to make me the youngest person to ever lead a two star kitchen.

這也讓我成為有史以來最年輕帶領兩星廚房的人。

There are people that have been here from the beginning, and

there are people that have been here two weeks, but

they all have this great sense of responsibility and this great sense of intention behind everything that they do.

他們都對自己所做的一切抱持著極大的責任感和意圖。

So to see those people that have been here 30, 35 years, the way that they've embraced all the things happening in this restaurant and the excitement that they get when they show up every single day, I mean, if that doesn't make you want to get up early in the morning and come to work, I don't know what does.

所以看到那些在這裡待了 30、35 年的人，他們擁抱這家餐廳裡發生的一切，以及他們每天上班時的興奮感，我說，如果這還不能讓你早上早起上班，那我也不知道什麼能了。

I'm the chef, co owner here at Emerils in New Orleans, Louisiana.

我是 Emeril's 新奧爾良路易斯安那州的主廚兼共同創辦人。

It's about 10am and we got a lot to do, so let's get started.

現在大約是上午十點，我們還有很多事要做，那我們就開始吧。

You can see the kitchen, all the views of the guests.

你們可以看到廚房，還有顧客的所有景觀。

They get to see us dressing the food there.

All the guests come back on a tour of the kitchen.

所有的顧客都會回來參觀廚房。

At the beginning of the experience, kind of wanted to show off some of the ingredients.

在體驗剛開始時，我想展示一些食材。

This is the kitchen over on this side, you see the pastry.

這邊是廚房，你們可以看到甜點。

This becomes a canopy section later in the day, and

這邊下午的時候會變成一個遮陽區，

then at the end of the night, it becomes a menardis section.

到了晚上結束時，它就會變成一個甜點區。

Then we have the garde manger section there.

I'm setting up for foie gras, which is one of my first tastes in the day.

我正在準備鵝肝，這是今天我最先品嚐的料理之一。

It's for oyster stew, which is the signature dish here at the restaurant and has been for many years.

這是牡蠣燉湯，這道菜是這裡的招牌菜，已經很多年了。

We use a really rigid brigade system here.

我們這裡採用非常嚴格的編制系統。

When you have a restaurant like this, where there's like a 15, 16 course tasting menu.

當你經營像這樣一家餐廳，有著十五、十六道菜的品嚐菜單。

So get a large team, like 24, 28 people in the kitchen between day team and the night team.

所以廚房會有一個大團隊，日班和夜班加起來大概有二十四、二十八個人。

So you can kind of see that it's a little bit, like, flexible there, kind of malleable.

所以你可以看到它有點，像是，很有彈性，有點可塑性。

So we're just going to separate it out there, and

then we're Just going to start making some nice portions.

然後我們就要開始做一些漂亮的份量了。

We'll get them all the same size, obviously, for even cooking in a restaurant like ours.

我們當然會讓它們大小一致，這樣在我們這樣的餐廳裡才能均勻烹調。

And just the format of our dining room, it's a lot of two, tops.

而且我們餐廳的格局，有很多兩人桌。

So you try to get a lot of things that match in pairs.

所以你會試著準備很多成對的東西。

We use the trim of the foie gras in a couple of different things.

我們把鵝肝的邊角料用在幾種不同的東西上。

It's mounted into one of our signature sauces here at Creole jus gras, which is served with our boudin course.

這會融入我們在這裡的招牌醬汁 Creole jus gras，搭配我們的香腸料理。

And then we in the wine bar utilize it to make a foie gras torchon.

然後我們在酒廊會用它來做鵝肝凍。

And just because it's the wintertime here, we're also using it in the canape right now for the snack that guests get when they get back into the kitchen.

而且因為現在是冬天，我們也把鵝肝用在現在的開胃小點裡，給顧客回到廚房時享用。

Our executive sous chef, Riley and our chef du visit Emily and I are going to get together and talk about some admin stuff and a new dish we're working on.

我們的行政副主廚 Riley 和主廚 Emily 會一起討論一些行政事務和我們正在研發的新菜色。

We're going to get some coffee on the way.

So normally we have cold brew and things like that throughout the day.

所以平常我們一整天都會喝冷萃咖啡之類的。

We do send our guests home with cafe au lait, which is just coffee and milk, and

我們會送顧客咖啡歐蕾回家，也就是咖啡加牛奶，

Chef Emily and I sometimes steal some of this, so.

主廚 Emily 和我偶爾會偷吃一些這個，所以。

Okay, let's talk about the sweetbread a little bit.

我會聯繫我們的朋友 Noel 先生，關於小龍蝦，因為我知道現在只有他有。

Noel, as far as crawfish, because it's the only person that I know has them right now.

不然就是 Pistol 的冷凍品或 Fortune 的。

Other than that, it's either gonna be Pistol for frozen or Fortune.

我還是覺得我們應該沿用你去年那種現剝現煮的方式。

I still think we should go the route you were doing last year with the live peel and then the steam.

對，我覺得那應該是最有效率的。

Yeah, I think that's probably the most efficient.

I also think we need a look at how we're poaching them again, because I know we were doing it corp bouillon and all that, but

they still weren't as flavorful as I think we can get them.

我還是覺得我們應該再看看我們水煮的方式，因為我知道我們之前是用肉湯什麼的，但是

This wheat bread feels like we have a plan.

我覺得它們的味道還是沒有辦法達到我想要的程度。

There's all the things coming in season for it.

這個小麥麵包感覺我們有計畫了。

And as we've been saying to the front of house team, I think that this is the moment where we get in every year where we're sat in the spring.

There's actually an abundance of so many different things available to us that are distinctly from within 100 miles from here that we can really change things as we want to.

而且就像我們跟外場團隊說的，我覺得就是每年這個時候，我們在春天的時候，

有好多東西都非常豐富，而且是離這裡一百英里內才有的，我們可以隨心所欲地改變。

在路易斯安那州，蝦子可是大事。

His truck's outside, so we're gonna go take a look at the delivery.

他的卡車在外面，我們要去看看貨物。

這些是漂亮的路易斯安那蝦子。

直接來自路易斯安那州的 Grand Isle。

我現在就打電話給他們，確認一下。

I prefer Saturday, but if it has to be tomorrow, it's tomorrow.

我比較喜歡星期六，但如果不行，明天也可以。

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22歲主廚驚艷米其林二星餐廳！ Michelin星級餐廳大公開 | On The Line | Bon Appétit (The 22-Year Old Chef Running a 2-Michelin-Star Restaurant | On The Line | Bon Appétit)

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