Remarkable developmentDong District, Xinyi Xintiandifor,
As a major tourist spot, it is crowded with touristsTaipei 101There is a ''.
7 yearsAfter the construction period,December 31, 2004A ceremony was held at the entrance to celebrate the opening.
height509.2min,101 stories above ground,It consists of five underground floors, and its name is derived from this.
The exterior of that supertall tower is,竹It is based on the image of auspicious numbers.8 layersIt consists of these.
89th and 91st floorsThe indoor and outdoor observation decks located there are popular for their panoramic views of Taipei city.
The middle floors will be used as office space.B1 to 5th floorUp to the lower floorsTaipei 101 MallSo,
You can enjoy shopping and dining to your heart's content!
2009It opened as a shopping mall for luxury brands.Bellavita」。
Commonly known asLady's Department Store (Guefu Pai Fo)」。
In ItalianBellavitaIt means a beautiful life, and as the name suggests, it exudes an elegant atmosphere.
Bellavitabut"Kifu Department StoreThe reason it is called that is,
Not only is its luxurious appearance impressive, but its origin story is also quite astonishing!
BellavitaThis was a gift from a father, the CEO of an IT company in Taiwan, to his three beloved daughters.
The three sisters absolutely love the relaxed atmosphere of European cafes.
My dream was to create a cafe in densely populated Taipei, where people often have to wait in line, to offer a relaxed, European-style atmosphere.
BellavitaThe building was constructed and the store was planned under the owner's wife and three daughters' policy of "not sparing any expense."
Its luxurious and spacious atmosphere has attracted attention from all over the world as it defies the conventional norms of department stores.
The building has four underground floors and nine above-ground floors, with a total area of 16,000 tsubo, but the usable area is only about 10,000 tsubo.
The rest of the space will be a public area, a truly luxurious space.
The first floor features a spacious atrium, and the building boasts five fountains, creating a truly elegant atmosphere.
The owner himself does not prioritize profit over cost-effectiveness,
They have been instructed to create a facility where guests can enjoy a relaxing time.
The tenant brands within the facility are:
"HERMÈS", "Van Cleef & Arpels", "BVLGARI", "JOHN LOBB", "Christofle", "Tod's" etc.
The finest brands are all here!
When I visited six months ago, I was taken aback by how unusually quiet and leisurely the time seemed to pass, which felt out of place for a department store.
This is the perfect place for those who want to spend some elegant time.
The place I'm going to visit this time is...BellavitaLocated on the 5th floor, it has been praised by gourmets around the world.
The French master who earned three Michelin stars in the shortest time in history
「Joel RobuchonIt opened as the Taipei branch of "[company name]".
「L'atelier de Joël Robuchon Taipei」。
Also on the 3rd floor isSALON DE THE de Joël RobuchonWe have some great options, so let me introduce them to you as well♪
October 2009, in TaipeiL'atelier de Joël Robuchon Taipei"both
「SALON DE THE de Joël Robuchon" is now open.
Initially, they were important staff members supporting Joël Robuchon.
He has been working there for 16 years.Yosuke SugaThe chef was the executive chef for about a year and a half,
For about two years nowOlivier JeanThe chef has been appointed as Executive Chef!
The interior design of the store is based on the "L'Atelier de Joël RobuchonThe atmosphere of "" was recreated,
The contrast between red and black creates a chic and elegant space.
Enjoy a relaxed and free-spirited experience while engaging in lively conversation with the chefs and service staff across the long counter.
This space embodies the "conviviality" (friendliness) that Robuchon advocates.
You can enjoy the live atmosphere of watching the dishes being prepared in the open kitchen, and then savor the perfectly timed meals served at the counter.
Lunch is set courses only, while dinner offers set courses as well as a wide selection of à la carte small plates.
In addition to the long counter seating, there are six tables that seat four people each.
On either side, there are about three corners with comfortable sofa seating.
The hotel welcomes young children and is very popular with families.
On this day too, a Japanese family came to the store with their young child ♪
The enormous wine cellar is stocked with some of the finest wines from around the world!
Here you will find:Château Restaurant Joël RobuchonThis monthOctober 21They will leave the store.
Executive ChefYuichiro WatanabeI was introduced to you by [Name]
Japanese chefs and pastry chefsKazihisa TakahashiMs. (pictured on the left) is here.
TakahashiI will introduce their amazing and exquisite desserts later, along with their profile!
And he is a sommelier from Montélimar, France (born in 1967) who can speak Japanese.
Benoit MonierMr. (pictured on the right).
He previously trained at 3-Michelin-starred restaurants throughout France.
In Japan,Cave TailleventHe has also served as a sommelier at "[restaurant name]".BenoitMr. Miss.
He's a very friendly person who cracks little French jokes in unique Japanese! (Wonderful♪)
If you would like to enjoy wine,BenoitIt would be best to leave the selection to [Name] ♪
Course menuThere are three courses, A through C, ranging from 1,380 TWD (lunch only) to 2,880 TWD.It is available up to this point.
This time, we opted for the chef's special course!
"MENU A" 1,380 TWD (approximately 5,100 Japanese Yen)
Amuse-bouche, one appetizer, one main course, one dessert, drink and petit fours.
"MENU B" 2,280 TWD (approximately 8,440 Japanese Yen)
Amuse-bouche, two appetizers, one main course, one dessert, drinks and petit fours.
"MENU C" 2,880 TWD (approximately 10,700 Japanese Yen)
Amuse-bouche, 2 appetizers, 2 main courses, 1 dessert, drink and petit fours
Executive Chef Olivier Jean Profile
Born in Valence, France in 1986.
From March 2009 to December 2011, he served as sous chef at the two-Michelin-starred restaurant "L'Atelier de Joël Robuchon Étoile" in Paris.
From June 2012 to September 2013, he served as the chef at the two-Michelin-starred restaurant "Joël Robuchon Monte Carlo" in Monte Carlo.
November 2013 - PresentL'atelier de Joël Robuchon TaipeiHe was appointed as Executive Chef.
Some of our staff can speak a little Japanese,
They are very kind and friendly in their service♪
Amuse-bouche: Duck liver mousse
A smooth duck liver mousse topped with a fragrant foam of Parmesan cheese.
We'll start with a rich and warm amuse-bouche.
Mix it together by scooping it up from the bottom with a spoon before serving.
New menu "le quinoa, coeur de bouchée dorée et moelleuse au piquillo fumé spicy quinoa"
Smooth mashed potatoes with superfoodsQuinoa (*)A product coated with [a special coating].
You can enjoy the crunchy, crispy texture and fragrant aroma of quinoa.
A touch of chili spice adds a spicy kick!
(*) QuinoaThat is,
Grains (ancient grains) are a 21st-century superfood that even NASA is paying attention to, and they are also a popular ingredient among celebrities.
Compared to regular polished rice, it contains less carbohydrates (sugars) while providing the same amount of energy.
Twice the protein, five times the healthy fats, eight times the dietary fiber, six times the potassium,
It contains 10 times the calcium, 7 times the magnesium, 7 times the phosphorus, and 8 times the iron.
It has a low glycemic index, is high in protein, and is rich in minerals such as iron and dietary fiber.
It also contains fetoestrogens, which have a similar effect to female hormones.
It's considered a beauty food that's great for women!
Bakery Chef Tomohiko Nakamura Profile
Born in Hamamatsu City, Shizuoka Prefecture in 1980 (age 35)
March 2002 - February 2007: Robuchon Tokyo
December 2007 - October 2008: Bordeaux Bakery, New Zealand
November 2008 - September 2009: La Boutique de Joël Robuchon
October 2009 - April 2010: Robuchon Taipei
April 2011 - September 2011: Fujipan Bakery, Sydney
Robuchon Taipei, March 2012 - Present
Bakery chefNakamuraKun is,
Coincidentally, the place where we currently liveMikatahara-cho, Kita-ku, Hamamatsu City, Shizuoka PrefectureI heard they're from there! (Wow!)
I can't help but get excited by this incredible coincidence and the wonderful connection we've made! (lol)
End of OctoberI understand that you plan to return to your family home in Japan for the holidays.
I'd love to have a delicious conversation about food with you in our hometown!
Petit baguette,Petit pain de campagne,Twisted bread with onion and Alsatian sausage,
Pain au fromage,Brioche,Focaccia,Focaccia with tomato,Squid ink pain viennois,Escargotand,
They offer a whopping nine different types of bread on a daily basis!
This is the first time I've ever been served this much bread at a French restaurant! (Amazing!)
Later, the bakery chefNakamuraWhen I asked him, he said,This is a portion size you'd expect to find in Taipei."That's what he said (lol)
Despite their small size, both the hard and soft varieties are filled with a fragrant aroma and served piping hot!
The twisted bread with Alsatian sausage and onion kneaded into it is especially fantastic!
SommelierBenoitMr. also saidI've been at Robuchon for 10 years, and he's the best!" he said (laughs).
It's a shame I couldn't eat all the varieties; the bread was so delicious I wanted to take some home!
The dishes are brought out from the kitchen at the perfect timing.
A tall, slender man, nearly 2 meters tallOlivierThe chef has an overwhelming presence in the kitchen and is very glamorous!
Despite her tall stature, she meticulously arranged the food using tweezers and other tools.
They serve delicate French cuisine.
「Bon appétit (Enjoy your meal!)" she said to me kindly♪
"Seasonal vegetables served on eggplant caviar."
Eggplant paste named because the grainy texture of the eggplant seeds resembles caviar.
"Caviar d'Aubergine".
An adaptation of a popular dish considered to be home cooking in Southern France,
A dish featuring seasonal vegetables beautifully arranged like a garden, to be enjoyed with a dip.
Served with Romanesco sauce.
This healthy dish lets you enjoy the sweetness of eggplant and the texture of seasonal vegetables!
"Octopus and salmon roe carpaccio"
This is a carpaccio of thinly sliced octopus and salmon roe.
A vibrant dish made with plenty of olive oil, garnished with red shiso flowers and chrysanthemum petals.
"Roasted scallops with Iberico pork chorizo juice, served with gnocchi"
Roasted scallops from Hokkaido, served with ginger, chives, and sun-dried tomatoes.
It's served with two sauces: zucchini and Iberico pork chorizo.
Our homemade gnocchi has a delightfully chewy texture!
"Pan-seared mackerel served with shallot-flavored potato salad"
Fresh mackerel caught in Taiwan is roasted until the skin is crispy, and then served on top of thick-cut shallot-flavored potatoes.
Served with lemon sabayon sauce ♪
"Pumpkin soup with nutmeg, served with ricotta ravioli."
Ravioli with ricotta cheese inside
Enjoy it with plenty of pumpkin soup infused with the aroma of nutmeg!
"Chicken thigh and mushroom fricassee with Château-Chalon sauce"
Roll up the chicken thighs and roast them slowly.
I'm using French mushrooms to make fricassee (a type of white stew, a French home-style dish).
A distinctive Vin Jaune (yellow wine) made from the Savagnin grape grown in the Jura region.
It will be served with a sauce from "Château-Chalon".
The chicken thigh is cooked to be moist and juicy and is very delicious,
The meat dishes are also Taiwanese-sized, so the portions are quite large and my stomach can't keep up (lol).
"Roasted duck breast with citrus sauce"
The duck breast is roasted until the skin is crispy and the inside is moist.
It's served with daikon radish and chicory that have been slowly sautéed to bring out their sweetness.
Served with duck jus and a tangy citrus sauce♪
I think this portion is twice the size of what you'd get in Japan (lol).
Taiwanese people have a food culture where they enjoy their meals slowly and deliberately, and it is also a country where eating out is very popular.
I heard that the portion sizes were chosen to suit the national character.
Next time, I'll ask for a smaller portion in advance!
"Robuchon's Special Mashed Potatoes"
Even simple mashed potatoes take on a different kind of richness when prepared by Robuchon.
The potatoes are made with plenty of unsalted butter and milk for a smooth texture.
When served with the main meat dish, its richness and mellowness
You can enjoy a different flavor!
Chef Patissier Kazuhisa Takahashi Profile
Born in Chiba Prefecture in 1979 (age 36)
1998-2000: Rihga Royal Hotel
2000-2003 Mont Saint Clair
2003-2005 Ecole Criollo
2005–October 2008: La Boutique de Joël Robuchon
November 2008 - April 2009, Paris, France
May 2009 - October 2009: Alain Ducasse
October 2009 - January 2012: La Boutique de Joël Robuchon
Robuchon Taipei, March 2012 - Present
He works as a chef and pastry chef.TakahashiMr.
Previously, in 2010, when he was working at "La Boutique de Joël Robuchon" in Tokyo,
In collaboration with Sapporo Beer
He is widely active representing Robuchon, including being involved in the joint development of sweets that pair well with Yebisu beer.
He has demonstrated his abilities to the fullest since taking up his post in Taipei.
This time,TakahashiI enjoyed a variety of desserts, including their new menu items!
"Champagne Granita with Strawberry Mousse"
Champagne granita beneath an espuma made with various red fruits.
This dessert features a rich strawberry mousse hidden in the bottom layer.
A champagne granita that exudes fresh acidity and a sparkling freshness,
It refreshes your mouth after a meal!
"Peach soup with lemon sorbet"
Fresh peaches are used to make a soup, and raspberries are added on top.
It is served with a foam made from the herb verbena (lemon verbena) and lemon sorbet.
A dessert that lets you enjoy the rich sweetness of peaches, the sweet and sour taste of raspberries, and the refreshing flavor of lemon!
"A light chestnut mousse and flan, served with a glass of milk."
French chestnut mousse and flan.
Rich milk ice cream with caramel foam, served with a blackcurrant stick.
ムース仕立てなので、栗の重量感を感じさせない軽やかさがあり、
上品な味わいを楽しめます♪
「なめらかなグアナラのクリームとビスケット”オレオ”をまとったカカオソルベと共に」
チョコレートの最高級品とされるカカオ70%のグアナラのチョコレートを用いた贅沢な一品。
アニマル柄を施したチョコプレートを蓋にし、
チョコアイスクリームにビスケットのオレオを砕いてまぶし、香ばしさと食感を楽しみます！
濃厚でリッチなほろ苦さが優雅に感じる瞬間！
金と銀に輝くハート型をしたフランスのチョコ菓子も可愛らしいかったです♪
This time too, we have a friend from Toyama, Japan, who is a ceramic artist.Gaku ShakunagaBecause I had brought 'kun's bowl with me,
This oneTakahashiTo the chef as well:A series of travels with tableware」と題して、彼の作品である「Jet Black Series"and"Tree Ring SeriesIntroducing "
ロブション・デザートともコラボレーションしていただきました！（感謝感激！）
「シュガーボール アプリコットのコンポート 軽やかなレモンムース アーモンドミルクのアイスクリーム ミントの泡を添えて」
this time,"Jet Black Series Petri Dish」には、見事な球体キャンディ・シュガーボールで表現してくださいました！
キャンディの中には、アプリコットのコンポート、軽やかなレモンのムース、クレームブリュレが忍ばされています。
砕いてしまうのは勿体無いほどに美しいのですが、
薄いキャンディをパリンパリンと砕きながら、とろっ溢れ出す中のソースたちと一緒に味わいます。
アーモンドミルクのアイスクリーム、ミントの香りの泡を添えて。
レザーのような質感の漆黒にゴールドのキャンディが見事に映え、
まるで中秋節の満月を表しているかのようです♪
新作メニュー「フォレノワール」
新作メニュー「フォレノワール"and"Tree Ring Series」でコラボしてくださいました！（感動！）
フォレノワールとは、直訳すると黒い森という意味になりますが、
キルシュとチェリーとショコラを使った伝統的なデザートの名前のことです。
フランス産のシャンピニオン（きのこ）をイメージし、傘にはチェリーのムース、
土台にはキルシュ（さくらんぼのブランデー）のクリームとチョコレートのクリームで仕上げています。
ピスタチオのアイスクリームを添えて、
チョコレートクッキーは器に合わせて土に見立ててくださっています！
コロンと真っ赤なきのこは、それはそれは可愛らしく、深い森をイメージしながら美味しく味わいました！
森の中でこんなにも可愛いきのこに巡り逢えたら素敵ですね♪
「エスプレッソ ダブル」
小菓子「マドレーヌ マカロン オランジェット」
焼き立て熱々のマドレーヌを提供してくださったので、ふわっと軽くいただけます！（嬉）
コーヒーとローズの2種のマカロン。
オレンジピールにチョコレートをコーティングしたオランジェット。
小菓子までも最高に美味しいです♪
3階には「SALON DE THE de Joël RobuchonThere is,
数十種類用意されたパンやスイーツをテイクアウトしたり、イートインで楽しむことが可能です。
ロブションだけに、バゲットとキッシュが大人気のようです♪
こちらでは、ジョエル・ロブションの料理哲学に基づいたデザートやケーキに加え、料理も提供されており、
アフタヌーン・ティを楽しめるよう、通し営業されています。
一流レストランが手掛けるカフェならではの優雅なひとときを楽しめます♪
Olivier Jeanシェフ、
SommelierBenoit MonierMr. Miss,
ベーカリー・シェフ中村友彦（Tomohiko Nakamura）くん、
シェフ・パティシエKazihisa Takahashiさんと一緒に記念撮影させていただきました！
「L’atelier de Joël Robuchon Taipei」の皆さん、
ありがとうございました♪（謝謝♪）
L'atelier de Joël Robuchon Taipei
住所：台北市信義區松仁路28號5樓
TEL：02-8729-2628
営業時間：11:
休業日：無休
http://www.robuchon.com.tw/
