Nestled within the Garden Hotel, a constellation of Michelin-starred restaurants shines brilliantly, among which Taian Table is a standout. It has clinched the prestigious title of a two-star Michelin restaurant in Guangzhou for three consecutive years. Stefan Stiller, the founder and executive chef of Taian Table, hails from Germany and has devoted over four decades to the culinary arts. While Stiller's Taian Table adheres to European culinary traditions, his nearly two-decade residence in China has led him to gradually comprehend how to cater to local tastes and incorporate seasonal ingredients into his dishes.

The ingredients used in Taian Table's dishes are harvested across China. Some hail from the south, such as Guangdong, Fujian, Yunnan, and Sichuan, while others are sourced from the northwestern regions, like Xinjiang. Taian Table also judiciously selects imported ingredients, such as seafood from other Asian countries, meat from Australia, and certain ingredients imported from Europe. Moreover, Taian Table updates its menu every six to eight weeks to reflect the seasonal ingredients, ensuring a constant sense of novelty and interaction for its diners. From the discreet entrance of Taian Table to its open-concept kitchen and dining area, the design layout is akin to a revelation. This combination of privacy and openness is a manifestation of Stiller's philosophy of transparency and openness towards his patrons, with nothing concealed.

连续三年摘“二星”，这家西餐厅用什么征服广州食客？

在广州花园酒店，聚集了多家米其林餐厅，泰安门便是其中之一，它已连续三年蝉联广州米其林二星餐厅。Stefan Stiller是泰安门的创始人兼主厨，来自德国，担任厨师已有40余年。由Stefan Stiller主理的泰安门遵循着欧洲特色，但在中国生活了近20年，Stefan Stiller逐渐知道怎么迎合当地人的喜好，以及如何将季节性的食材融入菜式中。

泰安门的食材原料来自中国这片大地，有的来自南方，如广东、福建、云南、四川，有的来自西北地区，比如新疆。泰安门还会选用进口的食材原料，比如从亚洲其他国家进口海鲜，从澳大利亚进口肉类，也有一些食材从欧洲进口。此外，泰安门以每6周或每8周的时间周期更换菜单，菜单设计体现着季节时令，以维持食客的新鲜感和互动感。从泰安门餐厅具有私密性的入口，到开放式的厨房和餐厅，仿佛豁然开朗。私密性的门口、开放式的餐厅正是Stefan Stiller想要表达的理念，向食客报以开放的态度，没有任何隐瞒。

文/羊城晚报全媒体记者 马思泳 王敏

视频/羊城晚报全媒体记者 陈秋明 黄士

实习生 高原