Taïrroir 態芮| 唯一米其林三星台灣菜

About Taïrroir

抵達與氛圍 | Arrival & Ambiance

18:28 ARRIVAL

尊榮啟航

Prestigious Arrival

位於大直核心的 6 樓，藍色燈箱簡約而醒目。

Located on the 6th floor in the heart of Dazhi, featuring a minimalist yet striking blue illuminated sign.

18:30 AMBIANCE

入口意象及黃銅風土天花板

Entrance & Copper Terroir Ceiling

入口意象及以 1,876 片黃銅立體交織出台灣丘陵的脈絡。

An impressive entrance featuring 1,876 pieces of copper panels intricately arranged to mimic the contours of Taiwan's rolling hills.

18:30 TABLE SETTING

雅致桌隅

Elegant Table Setting

以一朵蘭花與細緻冰水，為饗宴揭開優雅序幕。

An orchid alongside pristine chilled water sets an elegant prelude to the feast.

Classic Tasting Menu

經典饗宴時光軸 | Tasting Menu Timeline

精緻開胃小點

Amuse-Bouche

饗宴的第一樂章。精緻的木製承架上呈現三款一口小點：酥脆的小塔、如楓葉般輕薄的脆片，以及包裹著在地食材的圓餅，以脆、軟、滑三種層次喚醒味蕾。

The opening movement of the feast. Three bite-sized creations served on an elegant wooden frame—crispy mini tart, leaf-thin crisp, and a delicate wafer filled with local ingredients—awakening the palate with layers of crispness, tenderness, and smoothness.

金玉滿餃

Sweet Corn Velouté, Coconut, Coffee & Duo Crystal Ravioli

天鵝絨醬，加上手工薄皮雙餃，有咖啡，椰子口味的的酸甜完美融合。

A silky velouté paired with handmade thin-wrapper ravioli, featuring a harmonious balance of coffee and coconut subtle sweet and tangy notes.

法棍、全麥麵包與專屬奶油

Artisanal Sourdough & Signature Butter

新鮮烘烤出爐的歐式麵包，外皮無比香脆，內裡氣孔飽滿、濕潤軟Q。搭配塑成精緻「T」字樣的半鹽奶油，純淨的乳香與麥香相得益彰。

Freshly baked artisanal sourdough with a golden crisp crust and an airy, moist, chewy interior. Served with signature semi-salted butter shaped into the letter "T," creating a delightful harmony of wheat and dairy aromas.

代表作「貝露知筍」

Hokkaido Scallop with Bamboo Shoots, Shellfish, Avocado & Lemon Verbena

搭以北海道扇貝，佐以綠竹筍、酪梨，搭配的裝飾是原住民排灣、魯凱與卑南族的馬鞭草，去除海鮮的腥味並加上台灣竹筍及水果而成的台式料理。

Featuring Hokkaido scallops paired with fresh green bamboo shoots and avocado, garnished with indigenous verbena herbs (Paiwan, Rukai, and Puyuma traditions) to complement the seafood with fresh citrusy notes and local fruits.

傳奇代表作「休息站的回憶-迷魂香芋椪糖」

Pu'er Tea Free Range Organic Egg - Legendary Signature

態芮最著名的靈魂代表作的變形。頂上是乾蓮藕雲朵，底層藏有溫潤的有機普洱茶葉蛋，下面鋪3塊香脆的紫地瓜椪糖，口感在極致酥脆與溫潤絲滑間跳躍。靈感來自 Chef Kai 兒時與家人搭客運在台灣旅行，在休息站買熱呼呼的茶葉蛋的記憶。放牧紅殼蛋以普洱茶湯低溫浸泡成溏心蛋，搭配 57 號方旦地瓜煎製的 Fondant，再淋上雞湯熬煮的白米粥。

A signature variation of Taïrroir's iconic dish. Topped with a lotus root crisp cloud, revealing a warm organic Pu'er tea marble egg at the base, sprinkled with purple sweet potato honeycomb candy for a contrast of crispy and velvety textures. Inspired by Chef Kai's childhood memory of traveling across Taiwan on long-distance buses with his family and buying steaming-hot tea eggs at highway rest stops. Free-range, red-shelled eggs are low-temperature steeped in Pu-erh tea broth to create soft-boiled tea eggs (Ajitsuke Tamago), paired with a fondant pan-fried from No. 57 sweet potatoes, and finished with a drizzle of chicken broth-brewed white rice porridge.

七巧魚瓏

Pan-Seared Seasonal Fish

每日鮮魚，伴「梅菜蒸豬肉」、七彩時蔬菜餚、紅糟霍隆醬，酸味、鮮味、天然紅潤色澤、濃郁酒香與獨特酸香，3種味道混合。

Fisn , possion du Jour, "Steam Pork with Preserved Mustard Green" Seven Vegetables, Red Rice Wine Lees Choron.p>

經典主菜：屏東振聲鴨三吃「鴨韻成章」

Main Course: Pingtung Duck in Three Ways

主廚向台灣經典烤鴨致敬的得意之作。選用屏東振聲優質鴨肉，經過熟成與細緻烹調，完美呈現烤鴨胸的酥脆與多汁、鴨肉卷的醇厚，以及鴨油高湯搭配細粉的溫潤，成就一幅宏大的鴨肉樂章；鴨肉推薦5分熟。

Chef Kai's homage to classic Taiwanese roasted duck. Premium Pingtung duck is aged and cooked to perfection, presenting crispy duck breast, savory duck rolls, and a comforting duck broth with vermicelli.

第一吃：香煎鴨肉佐酥塔與莓果風味醬 | Course 1: Roasted Duck & Bitter Melon

金黃香脆的烤鴨皮，是無比粉嫩多汁的熟成鴨胸肉；苦瓜與醬汁; 酥脆塔殼中填入以香草、蔬菜碎、脆粒及細緻粉末組成的餡料,將酥脆、柔嫩、酸香與草本氣息巧妙結合。

Golden, crispy roasted duck skin; Amazingly tender and juicy ("tender" beautifully captures the soft, light-pink quality of well-cooked duck); Aged duck breast; Bitter melon and sauce

第二吃：芝麻脆皮鴨胸與鴨肉卷 | Course 2: Sesame Duck Breast & Roll

芝麻煮鴨皮下，是無比粉嫩多汁的熟成鴨胸肉；搭配鹹香的手工鴨肉丸卷與精美的洛神花苦瓜玫瑰。

Crispy golden sesame skin over tender aged duck breast, paired with handcrafted savory duck roll and pickled hibiscus bitter melon rose.

第三吃：鴨油酸菜細粉湯 | Course 3: Duck Oil Sauerkraut Vermicelli Soup

第三吃：清亮而濃郁的鵝澄清湯帶著酸菜的爽口與發酵酸香，細粉吸飽了湯汁，溫暖脾胃；麵線是來自石碇的許家手工麵線。

Rich duck broth balanced with fermented sauerkraut and silky vermicelli absorbing every bit of flavor.

前甜點「仙姿玉質」

Pre-Dessert: Xian Zi Yu Zhi

冰涼爽口的台式風味甜品重塑。底層是細嫩帶微辛的薑汁奶酪（薑汁撞奶），鋪上晶瑩剔透的蜂蜜檸檬冰沙，中央是一顆醇厚的仙草雪酪，最後托起一薄片香甜的黑糖蛋白霜，宛如仙子般優雅純淨。

A refreshing reimagining of classic Taiwanese dessert. Layered with ginger milk curd at the base, topped with honey lemon granita, grass jelly sorbet, and a delicate brown sugar meringue disc.

主甜點「鳳聲茶起」

Main Dessert: Feng Sheng Cha Qi

將代表台灣靈魂的「鳳梨酥」與「高山茶」完美融合。以金黃酥香的鹹蛋黃費南雪做成圓環，填入香甜微酸的慢燉蜜漬鳳梨丁；置於溫潤清香的包種茶鮮奶油醬池中，搭配醇香的香草雪酪與酥脆的蜂巢太妃糖。

Merges iconic Taiwanese pineapple cake with high-mountain tea. A salted egg yolk financier ring filled with slow-simmered candied pineapple, resting in a pool of Baozhong tea cream sauce with vanilla sorbet and honeycomb toffee.

茶點與茗心「飴意 / 茗心」

Mignardises Cart & Tea/Coffee

饗宴的優雅句點。態芮專屬的甜點推車緩緩駛至桌邊，承載著各式融合了法式精緻與台式童趣的手工小點，任由顧客挑選。再搭配一杯溫熱的精品茶或咖啡，以及清新芬芳的手工雪酪。

An elegant conclusion. The custom mignardises cart presents handcrafted treats blending French finesse with playful Taiwanese childhood nostalgia, served alongside premium tea or coffee and red guava sorbet.

Beverage Menu Explorer

佐餐酒水與飲品探索 | Drinks & Sparkling Tea

品名 / Description	價格 / Price
最澄茶香檳三重奏 Trio Saicho Sparkling Tea (200ml each)	NT$ 1,800
焙茶之韻 Saicho Hojicha (200ml)	NT$ 680
大吉嶺之華 Saicho Darjeeling (200ml)	NT$ 680
茉莉花之舞 Saicho Jasmine (200ml)	NT$ 680

與主廚相遇

Meet Chef Kai Ho (何順凱)

「以法式烹調技法，解構台灣靈魂與風土。」

"Deconstructing Taiwanese soul and terroir through French culinary techniques."

主廚何順凱（Kai Ho）以敏銳的直覺與豐富的在地情感，將台灣傳統小吃、辦桌文化與家常菜記憶，利用當代法式精準技法重組。在他的帶領下，Taïrroir 態芮於 2023 年榮獲米其林三星肯定，成為全球首家獲得三星殊榮的現代台灣料理餐廳。

Chef Kai Ho leverages sharp intuition and local passion to deconstruct Taiwanese night market snacks, banquet dishes, and home-cooked memories using precise French techniques. Under his leadership, Taïrroir was awarded three Michelin stars in 2023, becoming the world's first modern Taiwanese restaurant to achieve 3 Michelin stars.

餐廳名稱 / Restaurant Taïrroir 態芮 (台北大直)

米其林榮譽 / Michelin Status ★★★ 米其林三星 (2023 - 2026)

料理風格 / Cuisine Style 當代台灣菜 (Modern French-Taiwanese)

體驗日期 / Date of Visit 2026 年 7 月 20 日

解構台灣靈魂的法式美學饗宴