{"id":2574,"date":"2025-06-24T07:23:48","date_gmt":"2025-06-24T07:23:48","guid":{"rendered":"https:\/\/choosychou.com\/?p=2574"},"modified":"2025-06-24T07:24:20","modified_gmt":"2025-06-24T07:24:20","slug":"de_nuit_michelin_taipei_fine_dining","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/de_nuit_michelin_taipei_fine_dining\/","title":{"rendered":"Taipei \uff5cOne Michelin star French Cuisine\uff5cde nuit\uff5cComplete Package and Wine experience Evaluation"},"content":{"rendered":"

This French restaurant "de nuit" has been included in one Michelin star. It has a high-end positioning, exquisite dishes and in-place service. It is a pocket list for many French food lovers. This time I chose a complete set meal with full pairing wines. Overall, the dishes are diverse and the ingredients are meticulous. A few dishes are really amazing, but there are also a few that are slightly lacking in flavor or details. The following are complete food notes and real experiences.<\/p>\n\n\n\n

#Taipei Food<\/a>\u00a0#Recommended restaurants in Taipei<\/a>\u00a0#Taipei French Cuisine<\/a>\u00a0#Michelin Restaurant<\/a>\u00a0#One Michelin star<\/a>\u00a0#finediningtaipei<\/a>\u00a0#deNuit<\/a>\u00a0#TaipeiFoodie<\/a>#GastronomyTaipei<\/a>\u00a0#Meal and wine pairing<\/a>\u00a0#ChefSpecial<\/a>\u00a0#Seasonal ingredients<\/a>\u00a0#Taipei FineDining<\/a>\u00a0#FoodBloggerTaiwan<\/a>\u00a0#michelintaipei<\/a><\/h6>\n\n\n\n

(Dining in April 2025)<\/p>\n\n\n\n\n\n\n\n

de nuit spring menu introduction and dining experience<\/mark><\/h1>\n\n\n\n

Hors d'oeuvres<\/h2>\n\n\n\n
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Sea urchin \/ Corn \/ grapefruit<\/mark><\/strong><\/h3>\n\n\n\n

Fresh Japanese sea gall is combined with fruit corn to make a dense foamy filling, and the outer tower shell is mixed with carrot puree, which has a slight sweetness and grain aroma. The bottom is paired with grapefruit sake jelly and sea grapes, the overall taste is rich in layers, sour and refreshing. However, the aroma of grapefruit sake is too weak, which is a pity. If the taste can be clearer, it will have the finishing touch.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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Sweet Shrimp \/ Watermelon Root \/ French Whipped Cream<\/mark><\/h3>\n\n\n\n

Yilan sweet shrimp is mixed with French sour cream, the taste is smooth and the umami flavor is prominent, and then the shrimp head stock and watermelon roots are made into a jelly film, which is moist and crispy. Garnish with caviar to enhance freshness. The overall taste is coordinated, the salty fragrance is balanced, but the memory is slightly lacking. To me, it is a well-behaved one.<\/p>\n<\/div><\/div>\n\n\n\n

Appetizer<\/h2>\n\n\n\n
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white Asparagus \/ Olive Oil \/ Chicken Stock<\/mark><\/strong><\/h3>\n\n\n\n

This one is more disappointing. Use White asparagus and almond milk to make a tofu-like filling, put it in a clarified chicken soup, stack thin slices of raw white asparagus on the surface, and add French olive oil. Although the appearance is exquisite, the overall taste is too weak, the aroma of white asparagus is not obvious, the chicken soup is not prominent enough, the layering is insufficient, and it is even slightly inconsistent.<\/p>\n<\/div><\/div>\n\n\n\n

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Nordic bread: Melaleuca Danish and sour breads<\/mark><\/strong><\/h3>\n\n\n\n

Both breads are very delicious. The melaleuca bread is crispy on the outside and soft on the inside, and the sour breads are also chewy. They are easily eaten with cream. After eating, they are still more than enough, and they almost have to continue.<\/p>\n<\/div><\/div>\n\n\n\n

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Mackerel tuna \/ caviar \/ grapefruit vinegar<\/mark><\/h3>\n\n\n\n

Charcoal-smoked Taiwanese Mackerel tuna with grapefruit cream and pickled white radish at the bottom, with caviar and roasted eggplant puree. Mackerel tuna is rich in fat, and caviar and eggplant puree enhance the overall level. However, the white radish cut into large slices is a bit abrupt when eaten raw, and it is not easy to taste. It is recommended to improve the cutting method or method.<\/p>\n<\/div><\/div>\n\n\n\n

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Scallops \/ cauliflower \/ Masala Spices<\/mark><\/strong><\/h3>\n\n\n\n

I like this dish very much. The charcoal-grilled scallops are crispy on the outside and tender on the inside. With the Indian masala sauce made with the scallops skirt, the spicy fragrance is soft but not heavy, just to set off the umami flavor of the scallops. The plate is equipped with golden raisin puree, green apple balls, and three-color cauliflower grains. It has visual and sensory levels, which are coordinated and wonderful.<\/p>\n<\/div><\/div>\n\n\n\n

Seafood and white meat main meal<\/h2>\n\n\n\n
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Crayfish \/ Green bamboo shoots \/ green beans<\/mark><\/strong><\/h3>\n\n\n\n

There are also many levels of this dish. Charcoal-grilled crayfish are paired with a sauce made of edamame cream and clam stock. The shrimp body is tender and the foamy sauce adds lightness. The bottom is paired with bamboo shoots and sweet bean kernels, which are refreshing and umami, as well as trout eggs embellished with salty flavor, and then sprinkled with Esperay paprika to add aroma and slightly spicy finish. It is the third favorite dish of the day.<\/p>\n<\/div><\/div>\n\n\n\n

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Quail \/ morel \/ Rice wine<\/mark><\/strong><\/h3>\n\n\n\n

This is my favorite dish \u2764\ufe0fQuail leg stewed duck liver with rice wine, smooth, tender and mellow, somewhat similar to the exquisite version of drunk chicken; breast with morel slices and chicken liver mousse, with three-color sauce (rice wine cream, basil green sauce, stock sauce) to show technique and flavorThe layers overlap. The degree of delicacy is high, the wine is rich but not excessive, and the technical content is very high and it can be eaten carefully.<\/p>\n<\/div><\/div>\n\n\n\n

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Kinmedai \/ Almond \/ pistachio<\/mark><\/strong><\/h3>\n\n\n\n

The skin of the charcoal-grilled Kinmedai is crispy and tender, and the half-life maturity is well mastered. The bottom layer of pistachio, olive, green sauce and almond cream bubbles, with roots and roots windproof root mud, and scallion leaves wrapped in comb melons, stacking the aroma and taste of nuts and root vegetables. The combination of pistachio and Kinmedai is very memorable, and it is my second favorite dish of the day.<\/p>\n<\/div><\/div>\n\n\n\n

Desserts and snacks<\/h2>\n\n\n\n
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\ud83e\uddc0 Hospitality snacks: Brisavalan Cheese<\/mark><\/strong><\/h3>\n\n\n\n

This is a free cheese snack. The cheese flavor is similar to blue cheese. The taste is smooth and rich. It is paired with pipa jam and thyme tapi. The sweetness and sweetness are intertwined. It is a very special snack.<\/p>\n<\/div><\/div>\n\n\n\n

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\ud83c\udf4a Citrus \/ white tea \/ chicory<\/mark><\/strong><\/h3>\n\n\n\n

As a dessert, the bottom is grapefruit and lemon cheese, the middle layer is the pulp of mangosteen, and the upper layer is topped with white tea sauce. The overall sourness is refreshing, but the filling is a bit abrupt, the taste is not very blended, and it is a bit unnatural. I don't like this dish very much.<\/p>\n<\/div><\/div>\n\n\n\n

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Porcini mushrooms \/ Shakyamuni \/ Coffee Oil<\/mark><\/strong><\/h3>\n\n\n\n

I am very surprised by this main dessert. The bottom layer is pineapple Shakyamuni pulp, the middle layer is triple cheese, the top layer is porcini ice cream, and finally sprinkled with coffee shortbread. It is not easy to make a high-end dessert of Shakyamuni. The overall sweetness is very well intertwined and there are many levels. It is my favorite dessert for the whole meal.<\/p>\n<\/div><\/div>\n\n\n\n

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\ud83c\udf61Petit Four (three courses)<\/mark><\/strong><\/h3>\n\n\n\n

Small white flowers: green apple slices, apple mousse and vanilla custard.<\/p>\n\n\n\n

Brown: Banten red beans and orange peel chocolate filling, topped with sesame shortbread.<\/p>\n\n\n\n

Pink balls: clarified lotus mist juice, honeysuckle jelly, air-dried tomatoes, rose silk.<\/p>\n\n\n\n

All three small points are ingenious, but the taste is well-behaved.<\/p>\n<\/div><\/div>\n\n\n\n

\ud83c\udf77 Wine pairing<\/h2>\n\n\n\n

This time I chose six-glass full pairing. I especially appreciate that in addition to their diverse choices, they can also choose half pairing, which is very intimate for those who want to have a drink. The collocation is as follows\uff1a<\/p>\n\n\n\n

1. champagne
2. Sake
3. White wine
4. Aged white wine (1995, amber)-my favorite glass
5. White wine with Kinmedai
6. Liqueur<\/p>\n\n\n\n

The overall pairing is appropriate, the flavor of each glass of wine echoes the meal, and the wine is selected with great care.<\/p>\n\n\n\n

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Personal feelings<\/mark><\/h1>\n\n\n\n

The dining experience of this de nuit is satisfying. From the technique, the use of ingredients to the pairing of wine and food, the chef's imagination and strength are felt. However, there are also some dishes that are introduced too briefly, and you need to check the information by yourself to understand the whole picture. This part is a pity. The overall service staff is large and the space is comfortable. It is a meal worth experiencing. I will be willing to visit again.<\/p>\n\n\n\n

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Overall rating and cost<\/mark><\/h1>\n\n\n\n