Page 9 - CHINA WORLD No79十二月刊-FINAL

CHINA WORLD DECEMBER 2022 / 2022 年 12 月刊 09

陆 85

ROOT 85

ROOT 85 is Groupe FLO’s newest concept, a canteen and wine bar bringing together
great food and great wine. Many of us well know the word “canteen” as referring
to a cafeteria-like setting, but FLO is redefining the term to refer to a casual yet
由根而起，创新不断。ROOT 陆 85 是福楼旗下的新概念品牌，打造全新餐饮理 comfortable setting where people can let their guard down and enjoy the true
念――Canteen & Wine Bar，福楼在这里进行了新的尝试，美食与美酒在此相 essence of great food and wine. ROOT 85 offers an extensive selection of wines to
会。ROOT 顾名思义是根的意思，而 1985 年对福楼和国贸都有着特殊的意义，
suit everyone from the most seasoned connoisseur to the new wine drinker, featuring
1985 年福楼集团第一次走出法国让世界感受到福楼之于舌尖的魅力，1985 年 wines from the New and Old World, as well as fashionable natural wines. At night, a
同时也是国贸的奠基之年，这一年为 CBD 的核心商圈这一参天巨树的建立扎下 live DJ adds to the wonderful atmosphere.
第一缕根须。
NL7002 北区七层 L7, North Zone (8610) 6500 5422

福楼毕斯罗 F. BISTRONOME 福楼 · 艺面 LEO BY FLO

自由与创新的福楼毕斯罗的缩写是 FB，其中 F 是福楼 FLO 的首字母，B 是
Bistronome 的首字母。而 Bistronomy 却是个新兴名词。这一词是美食学
（Gastronomy）和小酒馆（Bistro）的结合，最早在 20 世纪 90 年代在法国出
现，并且在短时间内变成了一场遍及法国的美食运动。2017 年福楼将这一理念
引入中国，并在京城 CBD 之巅开设了福楼毕斯罗餐厅。
F. Bistronome takes its name from the term “bistronomy”, a fusion of the words
“bistro”(a nod to the traditional dishes that form the starting point for many
bistronomy chefs) and “gastronomy” (a reference to the haute cuisine techniques
used to update them) that first appeared in France in the 1990s and quickly took
the country by storm. Groupe FLO introduced this concept to China in 2017 when it 福楼全新品牌 LEO by FLO，匠心烹制一份好意面。20 种食材 +10 个小时 = 这
opened F. Bistronome at China World Mall. 1 碗意面。招牌肉酱面是 LEO by FLO 的匠心诚意之作。肉酱选用牛肉馅 ( 牛肉
NL7005 北区七层 L7, North Zone (8610) 8595 0771 块和香肠 ) 和猪肉香肠，肉香更为浓郁，口感更为细腻。炖煮时加入洋葱、干葱、
大葱、胡萝卜以及多种香料，加入番茄膏、番茄酱和新鲜番茄去皮制作的番茄汁，
20 种食材，精心炖制 10 个小时，直到酱汁浓稠，所有食材与番茄融于一体，
酱汁中充满了百里香、罗勒与红酒交织在一起的香气，这是只有时间才能赋予
的色香味型。
LEO’s signature bolognese is truly a labour
of love. The sauce starts with a mixture of
minced beef and pork sausage, cooked
slowly with onions, leeks, carrots, celery,
herbs, and three different preparations of
tomato. Altogether, more than 20 different
ingredients are simmered together for 10 hours.
The finished sauce is redolent of thyme, basil, red wine, fresh cheese and tomato,
blended with the rich umami of good quality meat, the kind of taste that only time
can create.
SB124A&B 南区地下一层 B1, South Zone
132 6028 5469
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