法式小酒館常見的經典料理，擄獲許多老顧客的心，特選美國牛腩以紅酒、香草、洋蔥等醃漬一晚入味，牛肉用大火煎香，讓表面產生梅納反應，再小火以紅酒、蔬菜、多種香料與高湯慢燉3個小時至肉質軟嫩入味，是一道「火候足時他自美」的料理，極度美味又有家的感覺的料理。 This is the classic French bistro dish and a favorite of many at The Studio. Using rib fingers marinated overnight in red wine, herbs and onion, the meat is seared, slow cooked and presented with vegetables, and herbs. It tastes great and feels like home.
濃郁的蕃茄肉醬裡融合豬絞肉、洋蔥、紅蘿蔔、西芹與眾多香料，以義大利進口麵皮、自製瑞可塔起司、莫茲瑞拉層層交織，一口咬下，層次豐富，奶香與肉醬香氣在口中交融，讓人百吃不厭。 This is a classic Italian dish packed with rich meat sauce, pasta, ricotta and mozzarella. We made the meat sauce with minced pork and a lot of vegetables so it is rich and flavorful. Our handmade ricotta is light and creamy. Heat it up and enjoy as all the flavors melts perfectly together. (No beef)
料理鼠王中的經典菜色，也是法國常見的家常料理，融合蕃茄、洋蔥、櫛瓜、茄子等多種蔬菜與新鮮香料的鮮甜原味，冷熱皆宜，想要來點清爽健康的蔬食就點這樣。 Ratatouille is a classic end-of-summer French stew that tastes great both hot and cold. It’s packed with fresh vegetables including tomatoes, onion, eggplant, zucchini and bell peppers. This simple delight is delicious and vegetarian.
選用溫體黑毛豬五花，不計時間以手工切丁，保留口感，使用知名品牌醬油、黑豆蔭油與米酒、焦糖慢慢熬煮，讓豬皮釋放出膠質，油光潤滑，肥而不膩，油蔥酥、中藥香料粉的香氣完美融合再一起，豪氣的淋在白飯、麵上，加上顆太陽蛋就是完美的一餐。 We hand-cut local black pig pork belly into small cubes to keep the texture. The sauce is simple but effective: Soy sauce, black bean sauce, rice wine and caramel. The glossy, meaty sauce combines perfectly with steaming rice or noodle. Adding an egg brings that special touch.
選用油脂飽滿牛腩、清爽的牛腱與軟Q的牛筋，以大紅袍花椒、青花椒等十多種藥材慢燉入味，入口一股麻勁爬上舌尖，小辣的湯汁入口也不嗆喉嚨，搭配麵食就是一碗滿足的牛肉麵，也可以放入青蔬做成均衡的牛肉麻辣燙。 We combine Sichuan pepper together with several herbs and spices to make the marinade. We slowly braise the beef until it is flavored and tender. You will enjoy the different textures of finger ribs, beef shank and beef tendon. The sauce is slightly spicy and brings a tingling sensation to your mouth. You can add noodles and vegetables to make a bowl of delicious spicy beef noodle.
芒果原產於印度，夏天正是品嚐芒果的季節，這道特殊的印度咖哩以新鮮芒果泥融入多種香料與蕃茄基底，微甜、微辣的醬汁包裹Ｑ彈的去骨雞腿肉，比起一般咖哩更顯輕盈爽口。 Mango is originated from India and summer time it the best season to taste it. You can enjoy the juicy boneless chicken covered in the slightly sweet and savory gravy made from fresh mango purée, tomato and spices. This curry is lighter and more refreshing than typical curry and goes well with bread and rice.
經典北印料理，多汁Q彈的去骨雞腿包覆在濃郁的蕃茄奶油紅醬當中，可嚐到豐富的香料滋味，溫和的辣度，下飯又開胃的異國料理。 North Indian Butter Chicken is a beautiful and juicy boneless chicken leg covered in rich and creamy tomato gravy. It’s filled with various spices and is mildly hot. Great with rice and bread.
歐式鄉村食譜，加入台灣當季的李子與進口藍莓，果香四溢，酸甜開胃，表層撒上香脆奶酥，增添口感，自然減糖少負擔。 This seasonal bake is topped with fresh plums and imported blueberries. You can enjoy the sweet and sour combination from the fruit which is perfect for summer time. The crumble topping gives extra texture and the oats a lighter. It be served with whipped cream or ice cream.
仁當（Rendang）咖哩源自於印尼，這道美味料理在東南亞甚至是世界各地廣受歡迎。 ，用美國牛腩融合香茅、椰漿、多種香料，慢煮到湯汁濃郁，入口就可以感受道地的南洋風情。 Rendang originated in Indonesia. This delicious dish is now very popular in Southeast Asia and around the world. We combine US beef, lemon grass, coconut milk and various spices and slowly cook until it is thick and melts in your mouth.
選用新鮮當季鳳梨製成鳳梨果醬，與原住民常見的食材「馬告」一起融入生乳酪蛋剛當中，雖然是起司蛋糕但品嚐到酸甜果香，適合夏天的清爽甜點。 We use fresh, seasonal pineapple to create a special jam. We combine it with an indigenous ingredient called “Maqaw” to make a cheese cake. The aroma and sweetness is perfect for a summer dessert.
法國老奶奶的家常食譜，用高比例新鮮蘋果製成，果香與杏仁香氣在嘴裡迸發，自然減糖少負擔，最適合早餐與下午茶時間享用。 This is a traditional french family recipe. Made with a lot of fresh apples. You can taste the fruit and nuttiness from the almond. This recipe contains less sugar so focusing on a natural sweetness. A great treat for breakfast or tea time.