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  <description>洛杉磯藝術區的法式當代餐廳，2022由 Max Boonthanakit 與 Lijo George 開設，2025年《米其林指南加州版》一星。</description>
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    <summary>洛杉磯藝術區的法式當代餐廳，2022年由 Max Boonthanakit 與 Lijo George 開設，2025年《米其林指南加州版》一星。</summary>
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        <title>Camphor - MICHELIN Guide</title>
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        <title>All The Stars From The MICHELIN Guide California 2025</title>
        <author>MICHELIN Guide</author>
        <date>2025-06-27</date>
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        <title>現代小酒館 Camphor：兩位資深主廚搭檔開設，現已在洛杉磯藝術區開業</title>
        <author>Los Angeles Times</author>
        <date>2022-03-01</date>
        <url>https://www.latimes.com/food/story/2022-03-01/modern-bistro-camphor-from-a-pair-of-seasoned-co-chefs-is-now-open-in-the-arts-district</url>
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        <title>米其林指南為加州版新增18家星級餐廳，其中包括洛杉磯的8家</title>
        <author>Los Angeles Times</author>
        <date>2022-12-05</date>
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        <title>洛杉磯時報今日：現代小酒館 Camphor，主廚搭檔，如今已是米其林一星得主</title>
        <author>Los Angeles Times</author>
        <date>2023-02-09</date>
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    <createdAt>2026-11-11T11:25:15+08:00</createdAt>
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    <body>**Camphor** 是洛杉磯藝術區的法式當代餐廳，列入[[work_michelin_guide_california_2025|2025年《米其林指南加州版》]]一星名單。[^michelin-profile][^stars2025]&#xA;&#xA;餐廳位於東三街923號109室，共65個座位，由主廚 Max Boonthanakit 與 Lijo George 於2022年以聯合主廚身分開設；兩人此前都曾在曼谷米其林一星餐廳 Blue by Alain Ducasse 共事。[^latimes-camphor-open-2022] 開張約九個月後，Camphor 便獲得首顆米其林星，成為2022年12月公布的加州版名單中洛杉磯新增的八家星級餐廳之一。[^latimes-camphor-star-2022][^latimes-camphor-today-2023]&#xA;&#xA;Boonthanakit 說，常見的法式餐廳總是那幾道固定的菜式——洋蔥湯、牛排韃靼、法式煎蛋捲——他想要「更適合我們口味的版本」：更清爽、少一點黃油，同時給每道菜添上一點印度式的香料氣息，「就像一位印度奶奶在做法式菜」。[^latimes-camphor-today-2023] 米其林指南的評審形容這裡「熱鬧而忙碌」，開放式廚房節奏緊湊，酒單上的創意雞尾酒同樣出色。[^michelin-profile]&#xA;&#xA;## 招牌菜&#xA;&#xA;- 海鱸魚生醃：配青蘋果冰與辣根奶油，作為清爽的前菜。[^michelin-profile]&#xA;- 扇貝半月形義大利麵：佐松露香蔥白黃油醬。[^michelin-profile]&#xA;- 黑胡椒牛排配干邑奶油：評審尤其稱讚那份浸著胡椒粒的干邑奶油，最適合搭配金黃酥脆的薯條。[^michelin-profile]</body>
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