A story of oyster presented by David Hervé & NUO Hotel
（為了方便 David Hervé 等國際友人閱讀俄认，本文用英文寫作赋荆，同時提供中文譯文虑鼎，全文約1200詞茄螃。）
The French are remarkably passionate about oysters. The French Poet Leon Paul Fargue once wrote “ I love oysters, its like kissing the sea on the lips”. When the delicious mollusk is slurped off the shell, the mind’s eye of a true oyster lover might conjure up the images of the thousands of kilometres of beautiful French coastline. He (or her) may be feeling the cool Atlantic breeze wherever they are, and will surely celebrate this precious fantastic moment in life.
法國人對生蠔有著極致的迷戀杠娱。法國詩人萊昂-保羅-法格（Léon Paul Fargue）寫過廷区，“我愛吃生蠔嬉挡，就像親吻嘴唇上的大号咂龋”喷户。當這只美味的軟體動物被從一片殼中吸出來的時候，一個真正的生蠔愛好和的眼睛可能會浮現(xiàn)出數(shù)千公里美麗的法國海岸線的畫面访锻。無論他身處何地褪尝，都仿佛真切地感受到了大西洋的涼風(fēng)，并且肯定會盡情地慶祝這寶貴的美妙時刻期犬。
The west coast of France (from the English Channel to Pertuis d’Antioche), a legendary place with vast and blue landscape, is a wonderful place to farm oysters. Hence from here you can see there are already huge oyster beds. David Hervé surely understood the charm of here and associated people’s passion for oysters and the unique geography of the west French coast, produced the “Ideal Oyster” in his mind.
法國的西海岸（從英吉利海峽到昂蒂奧什海峽）河哑，這個有著廣闊藍色風(fēng)景的傳奇之地，是一個極佳的養(yǎng)殖生蠔的地方龟虎。所以在這里可以看到已經(jīng)有許多巨大的生蠔養(yǎng)殖床璃谨。David Hervé 當然也清楚這里的魅力，并將人們對生蠔的熱情和當?shù)氐莫毺氐乩憝h(huán)境結(jié)合到一起遣总，養(yǎng)出了他心目中最理想的生蠔睬罗。
As one of the few artificial farmed oyster producer, David Hervé has long been respected not only by the Michelin-Star rewarded chefs for the “ideal oysters” he provided, but also by the whole oyster community for the new techniques he brought to the oyster industry. He has been keeping a very low density to farm oysters, and the weak density will allow the oysters to grow in total harmony with the long blue coastline.
作為歐洲為數(shù)不多的人工生蠔養(yǎng)殖專業(yè)戶，David Hervé 不僅因為長期為米其林餐廳提供高品質(zhì)的生蠔而被米其林餐廳主廚們所尊重旭斥，更因為他為生蠔養(yǎng)殖業(yè)引進的新技術(shù)贏得了整個生蠔養(yǎng)殖界的尊敬容达。他一直堅持低密度養(yǎng)殖生蠔，平均每平方米兩只垂券，使生蠔能在長長的藍色海岸線里和諧生長花盐。
法國生蠔養(yǎng)殖專家David Hervé
David is also a long-term partner who supplies NUO Hotel Beijing with fabulous oysters from France. In this brilliant spring, he has once again come to NUO Hotel, bringing with more varieties of his fresh ideal oysters (including Peter Pan, Boudeuse, Fine de Claire, Ronce, Royale and Sauvage), offered the diners a series of incredible French flavours.
David 也是北京諾金酒店長期合作的榮譽匠人，一直為諾金提供來自法國的優(yōu)質(zhì)生蠔菇爪。這個春季David Hervé 再次攜多個品種的理想生蠔來到諾金算芯，引領(lǐng)食客們感受從鮮美多姿的法蘭西風(fēng)味。
David Hervé’s team also introduced the labeling standard of the oyster’s size, we tasted oysters with different size from the smallest “Calibre 5” (30g ~ 45g) to the largest "Calibre 00” (over 200g). We also learnt how to know the age of an oyster.? Just like the trees, Oysters will grow a circle of new shell per year, just similar to the trees. So we can know “how old an oyster is” via counting the number of circles on its shell.
David Hervé 先生的團隊還介紹了法國生蠔的尺寸標號標準凳宙，我們品嘗了從最小的5號到最大的00號不同尺寸的生蠔熙揍。我們還學(xué)習(xí)了如何辨別生蠔的生長年齡。原來氏涩，生蠔也像樹一樣是有年輪的届囚。與樹木類似，每過一年是尖，生蠔就會長出一圈新的殼意系。所以我們只需要通過數(shù)生蠔的殼上面有幾個圈就能知道這只生蠔幾歲了。
Eating an oyster takes no more than half a minute, but you need to understand that an oyster farmer may has spent probably 4 years on a single oyster. When an oyster is a baby, it’s only as big as a pepper corn at the beginning of its life. During 4 years the oyster farm take care of it, accommodate it into appropriate seawater. The baby oyster grows in an ideal environment, where fresh water converges with sea water, high rainfalls, and favourable algae…? Finally a sweet alchemy takes place: after around 4 years, we obtain a pretty little shell nicely shaped during its slow growth in cold water. And it was touched and turned over at least a hundred times before it finally lands in the plate ready to be eaten. The oldest oyster we eat is probably already 10 years old.
吃一只生蠔只需要不到半分鐘饺汹，但是把生蠔養(yǎng)到可以吃的大小至少需要4年蛔添。一只生蠔幼崽起初大約只有胡椒粒那么大。在4年當中蠔農(nóng)要仔細照料它，把它安置到合適的海水里迎瞧。小蠔在在一個理想的環(huán)境里生長夸溶，那里海水和淡水混合，雨量充沛凶硅，有著豐富的有益海藻蜘醋。然后一個甜蜜的奇跡發(fā)生了, 大約4年之后，我們得到了一個漂亮的小小的殼咏尝，冷水之中的緩慢生長給了它漂亮的姿態(tài)。在它最終躺在盤子里被享用之前啸罢，它至少要被蠔農(nóng)翻動和觸摸上百次编检。最終才得到豐腴而有著獨特味道的肉質(zhì)。我們吃的最年長的生蠔甚至已經(jīng)有十歲了扰才。
The most important aim of David is to spend more of his work at the farm to produce better oysters.? Except fly around the world to sell his oysters, David will walk around his oyster farm everyday, spend some time alone with his oysters, touch them, and touched by the sea breeze on the cheek, and may lost in the splendid scenery. There is dark red color on David’s cheek caused by the sea breeze and sunshine, but shining with geniality smile all the time.
We need to say “Thanks” to his work, hence we could have such a poetic joy on the tongue. This fabulous experience may be a little bit expensive, but it’s worth to experience.
花更多的精力養(yǎng)出更加完美的生蠔是 David Herve 最重要的目標允懂。除了飛到世界各地推銷他的生蠔之外，David 每天都會到他的養(yǎng)殖場走一走衩匣，花一些時間獨自與他的生蠔相處蕾总，撫摸著他們，臉頰也被海風(fēng)撫摸著琅捏，可能就迷失在美麗的景色中了生百。David 的臉上有著海風(fēng)和陽光洗禮過的深色，但時刻保持著溫暖而親切的笑容柄延。
感謝他勤勞的工作蚀浆，我們才擁有這樣富有詩意的舌尖享受。這份奇妙的經(jīng)歷可能有一點小貴搜吧，但絕對值得體驗市俊。
北京諾金酒店餐飲運營總監(jiān)尼古拉斯用生蠔現(xiàn)場烹制的特色料理
The Director of Operations Food & Beverage NUO Hotel, Nikolaos Lekkas used the oyster to create the amazing dish which was a surprise highlight at the event.
北京諾金酒店餐飲運營總監(jiān)尼古拉斯用生蠔現(xiàn)場烹制特色料理作為活動驚喜亮點。
（一個新加坡的專售法國海鮮的在線商家滤奈，內(nèi)地部分城市可能可以買到）
諾金本次活動特推的6種生蠔
Peter Pan? 產(chǎn)地：南法
Peter Pan的細膩與香甜摆昧，回甘巧入你心，含在口里如有輕微的海風(fēng)拂來蜒程。采用澳大利亞技術(shù)養(yǎng)成的日本風(fēng)味法國生蠔绅你，可謂David Hervé品牌的生命。
Peter Pan Origin: Southen France
Peter Pan offers you a more refined and sweet taste A Japanese-inspired French oyster made with Autralian technique,Creativity to its highest level to the service of excellence: DH’s life.
Boudeuse? 產(chǎn)地：奧萊龍島
La Boudeuse是大海帶來的珍寶之一搞糕，被譽為海之小王子勇吊，肉質(zhì)十分豐腴，緊實而精致窍仰。
Boudeuse Origin: Oleron
La Petite from the Ocean! The oyster that didn’t want to become an adult #kidforlife. Its flesh keeps on growing into its non-growing shell (full & compact)
Fine de Claire產(chǎn)地：不列塔尼（法國西北部地區(qū)）
Fine De Claire是永恒的經(jīng)典汉规，也是全歐洲最自然最純正的生蠔，已成為法國歷史的一部分。精薄的肉質(zhì)以及入口一瞬間強勁的撲面而來的海洋氣息针史，使其成為終極餐點生蠔晶伦； 只需閉目靜享美妙時刻。
Fine de Claire Origin: Brittany
The Ultimate Classic! The most sold oyster on French territory, FDC is part of French history. Its briny flavor is an invitation to travel to wild Brittany, just close your eyes
Ronce Origin: Oleron
平和而美妙啄枕，Ronce名字的來源正是David Herve出生地所在婚陪，正因生長之處的特別讓它擁有我們孩提時于當中嬉戲玩耍過的河流的味道。
Ronce Origin: Oleron
Equilibirum & Balance! Ronce is the name of the place where David was born and where he grew up, Aged 100m from his house, Ronce has the flavor of the river where we was swimming during his childhood
Royale 產(chǎn)地：諾曼底
有著法國生蠔女王之稱的Royale是生蠔界最特別的存在频祝，手工修剪使其口感達到最佳泌参，松軟又脆爽的口感是她成為一件誘人的奢侈品。
Royale Origin: Normandy
The Queen of French Oysters! Just like a dress by Dior, Royale is the most tailor-made of all oysters, Aged at 5pc/ m2, its crunchiness makes of her a piece of luxury into a shell.
Sauvage 產(chǎn)地：深海
10年野生常空，只為回歸自然本源沽一。身處大西洋最深處，接受大自然純粹的味道漓糙。
Sauvage Origin: Deep Ocean
Story: Ten years wild growth. Into the Wild! Travel to the deepest side of the Atlantic ocean, where nature rules the French waters, and indulge yourself with pure flavour of ocean.
本次活動之后铣缠，F(xiàn)ine de Claire 和 Peter Pan 兩個品種的生蠔在諾金酒店悅尚全日制餐廳 N’ Joy 長期供應(yīng)，F(xiàn)ine de Claire, Peter Pan 和 La Boudeuse 三個品種的生蠔在諾金酒店大堂吧 Lobby Lounge 長期供應(yīng)昆禽。
北京諾金海鮮狂歡于2018.4.13在諾金大堂吧Lobby Loung拉開帷幕
地址：北京市朝陽區(qū)將臺路甲2號諾金酒店一層
大堂吧 Lobby Lounge
悅尚全日制餐廳 N‘ Joy?
