de nuit 法式餐廳

Thank you so much to the Michelin Guide for recognizing us again! We also want to give a big thank you to everyone who supports de nuit.

The dining world is always changing,
and each day brings new challenges.
Thanks to the dedication and teamwork of our entire crew, we keep pushing
boundaries and tackling what seems impossible. This helps us create amazing dining experiences and document our culinary journey.

We’re grateful to every guest who has dined with us at de nuit.
Your encouragement, sharing, and feedback are what keep us moving forward.

Chef Kei and the team are constantly
fine-tuning every detail to craft an unforgettable food journey with you.

Thanks again,
and we can’t wait to see you at de nuit!

感謝米其林指南再次對我們的肯定，
更由衷地謝謝所有支持 de nuit 的您們。

餐飲業的環境瞬息萬變，每天都有新的挑戰在等著我們。因為每位團隊夥伴的全心投入和緊密合作，讓我們能一次次突破框架，完成看似不可能的挑戰。這不僅為客人帶來了美好的餐飲體驗，
也為自己的歷程留下了寶貴的記錄。

感謝每一位來到 de nuit 用餐的客人。
您的鼓勵、分享和提醒，都是我們不斷前進的養分與動力。

Chef Kei 和團隊持續精進每個細節，
與您ㄧ同創作感動人心的美食旅程。

再次感謝您們，
我們期待在 de nuit 見🌟

翻開甜點篇章，主廚 Kei 精選台灣特產的黑香芒果，蘊含龍眼與荔枝的獨特香氣。白玉苦瓜薄片經醋漬處理，與酸爽帶勁的情人果薄片優雅交織。底部的愛文芒果輕撒馬告胡椒，搭配柔滑的馬斯卡彭起司與清酒調製的醬汁，細膩包覆味蕾。最後淋上情人果與檸檬馬鞭草炒冰，為盛夏帶來無比清爽與愉悅的體驗。

芒果｜馬告｜乳清

Introducing our new seasonal dessert, a refreshing and delightful creation by Chef Kei. This unique dish features Taiwan's Hei Xiang mango with hints of longan and lychee, pickled white bitter melon slices, and the slices of tangy lover's Fruit .

The Irwin mango, sprinkled with Makauy
pepper, is paired with creamy mascarpone and a sake-infused sauce, wrapping your taste buds in a delicate dance of flavors. A drizzle of love fruit and lemon verbena ice adds a refreshing and delightful touch, perfect for a summer experience.

Mango | Makauy | Buttermilk

感受季節風味在口中流轉。主廚Kei以高湯浸泡鴨肝，濃郁香氣得以淋漓展現；醬汁由鴨肝高湯與雪莉醋精心調製，帶來微妙酸香。再將炭烤伊比利火腿片與醬汁融合，釋放深邃火腿香氣。煎烤當季竹筍，加上清新的醋漬白蘿蔔和歐當歸苗點綴，賦予湯品優雅芬芳，如同仲夏夜的迷醉。

鴨肝｜竹筍｜白蘿蔔

Enjoy the seasonal flavors in every bite. Chef Kei soaks foie gras in broth to enhance its rich aroma. The sauce, made from the same broth and sherry vinegar, adds a subtle tang. He then combines char-grilled Iberico ham with this sauce for deep, smoky flavors. Grilled bamboo shoots, pickled radish, and Angelica sprouts add a refreshing touch, like a midsummer night’s dream.

Foie Gras | Bamboo Shoots | Daikon

煙燻鯖魚、番茄雪酪與紅甜椒慕斯的搭配是否勾起您的味道想像？主廚Kei將煙燻鯖魚的濃郁香氣與番茄雪酪的清新酸甜完美融合，紅甜椒慕斯以圓形切片呈現，外層包裹紅甜椒蔬菜凍，視覺與味覺雙重享受。

番茄雪酪由炒牛番茄、乾蔥、Tabasco及多種香料製成，帶有微妙辛辣尾韻。底部的塔殼由酥炸法式春捲皮和香菜籽製成，多重風味讓每一口都充滿期待。

鯖魚 ｜番茄 ｜ 柚子

Will the combo of smoked mackerel, tomato sorbet, and red pepper mousse awaken your taste buds? Chef Kei blends smoky mackerel with tangy-sweet tomato sorbet. A slice of red pepper mousse wrapped in vegetable gel adds a stunning visual touch.

Tomato sorbet, crafted with sautéed tomatoes, shallots, Tabasco, and spices, offers a subtle spicy kick. The crispy French spring roll wrapper with coriander seeds creates a multi-layered flavor in every bite.

Mackerel | Tomato | Yuzu

謝謝 料料理．台灣 Ryori.Taiwan的邀請。

醬汁美味的秘訣，來自於時間、耐心與細節的堆疊；
Chef Kei 藉由實際的料理，和大家分享了自己對於「醬汁」的想法和心得。

Guide

https://www.facebook.com/ryoritaiwan/posts/pfbid0Gy4xPDCus8rodJNYtzbChAvWoVcmr6c4bvPVaTweZWSrQT7SASHeYNVbKsBw8jfZl

主廚 Kei 精選來自日本的北寄貝，搭配獨特風乾櫛瓜醬汁，融合天然的甘甜香氣，再以芳香的綠蔬菜油點綴；底部鋪上鮮美的海葡萄和辛香的山葵泥，為台灣的夏日帶來沁人心脾的清爽感受。

北寄貝 | 海葡萄 ｜櫛瓜

Chef Kei has created the perfect summer dish with Japanese surf clams, known for their delightful texture. They’re served with a sun-dried zucchini sauce that’s sweet and fragrant, enhanced by a hint of green vegetable oil. Fresh sea grapes and a touch of wasabi add a burst of flavour, making this a refreshing choice for even the hottest days in Taiwan.

Surf clam | Sea grapes | Zucchini

Our vibrant scallop dish, inspired by the classic French cuisine 'En Papillote,'
is a true feast for the senses. Picture the rich flavors of chicken broth, earthy truffle, and fresh vegetables, all elevated by the smoky goodness of butter.
Each bite is an indulgent temptation for your taste buds.

Treat yourself to a taste of luxury!

這道干貝料理以法式經典「紙包料理 (en papillote)」為靈感。

主廚Kei 運用濃郁的雞湯、馥郁的松露、新鮮的蔬菜與干貝一起烹調，
在帶有煙燻味的奶油細緻烘托下，釋放出奢華的風味層次感。

每一口都如同夜晚般誘人，讓人無法抗拒在這份奢華中盡情沉醉！

Using dry-aged Red Tilefish, we crisp the fish skin to perfection with the classic oil-pouring technique. Then we charcoal-grill the fish to infuse a delightful smoky flavor. Served with a special ocean-inspired sauce and sprinkled with Sansho powder, each bite reveals rich, layered tastes.

The dish is completed with a smooth green foam made from parsley and spinach, perfectly complementing the freshness of the Red Tilefish.

使用風乾熟成一天的馬頭魚，以經典油淋的手法將魚皮呈現立鱗，口感酥脆，
油淋後再碳烤增添碳燻風味；底部搭配充滿海洋元素的特製醬汁，再撒上山椒粉帶出豐富的層次感；綠色泡沫是以巴西里與菠菜結合，口感綿密，也更襯托出馬頭魚的鮮美。

市場鮮魚｜ 海苔｜山椒

Chef Kei combines the sweetness of white asparagus, the tanginess of mandarin oranges, and the richness of chicken, bringing out the vibrant and dynamic flavors of the season. Every bite offers the generosity of nature, making your taste buds dance with delight as they savor this culinary experience.

Chef Kei 融合了白蘆筍的鮮甜、茂谷柑的酸香和雞肉的脂味，帶出季節風味的奔放與活力。每一口都能嘗到大自然的慷慨，讓味蕾在體驗這場美食盛宴的同時，愉悅起舞。

Chef Kei combines the sweetness of
white asparagus, the tanginess of
mandarin oranges as well as
the richness of chicken, brings out the vibrant and dynamic flavors of the season.

Every bite offers the generosity of nature, making your taste buds dance with delight as they savor this culinary experience.

Chef Kei 融合了白蘆筍的鮮甜、茂谷柑的酸香和雞肉的脂味，帶出季節風味的奔放與活力。每一口都能嘗到大自然的慷慨，讓味蕾在體驗這場美食盛宴的同時，愉悅起舞。

The elegant and delicate presentation,
like a mother's love, leaves warm memories in our hearts.

Wishing all the women who support you and me, Happy Mother's Day!

優雅細緻的呈現，如同母親的愛，
溫暖回憶留在心中。

祝所有支持你我的女性，健康平安。
母親節快樂❤️

This dish is inspired by French chef Pierre Kaufmann's classic signature dish - braised pig trotter. Traditionally presented whole, Chef Kei reinterprets it with additional elements and methods.

Starting with roasting the hind leg for two hours, Chef Kei carefully separates the tender pig skin from the meat, removing excess fat to leave only tender skin.
The filling includes chicken mousse, morel mushrooms, and veal breast cooked with Madeira wine, all wrapped in the skin, molded, and braised for enhanced flavors.

To elevate the taste, Kei adds a vegetable and pork broth infused with whiskey.
The preparation takes three days, showcasing meticulous French culinary techniques.

這道菜的靈感來自法國大廚皮耶·考夫曼的經典招牌菜——燉豬蹄。
傳統做法是將整隻豬蹄呈現在餐盤上，
但Chef Kei 融合更多元素和烹飪方式重新詮釋這道料理。

Chef Kei 先將豬後腿烤兩小時，再小心翼翼地分離出嫩滑易碎的豬皮和豬腿肉，保持其形狀，並輕輕移除豬皮上多餘的脂肪，只留下Q彈柔嫩的豬皮。
內餡包括雞肉慕斯、羊肚菌，以及以馬德拉酒炒煮後的小牛胸肉，
將它們包裹在豬皮中塑型，再進行燉煮，使之更加入味。為了增添品嚐時的風味層次，Kei 於醬汁內加入威士忌，增添精彩。

整個料理從準備到上菜需要花費三天的時間，
展現了法式料理繁複且費時的手法。

Chef Kei 融合枇杷的細緻、白乳酪的優雅、貓蜜紅茶的清香，成為舌尖上的圓舞曲，
展現春季獨有的和諧與輕巧，難以忘懷。

Chef Kei orchestrates a mesmerizing waltz on the palate, merging the delicacy of loquat, elegance of Fromage Blanc, and fragrance of Beauty black tea, presenting the extraordinary delightfulness of spring.

In black and white tones,
evoking the ambiance of Chinese ink painting, Chef Kei captures Nature's transition from winter to spring,
with melting snow
and the land's rebirth.

Calamari | Kabu | Burrata cheese

以黑白色調，展現仿若水墨畫的意境，
呈現冬去春來，霜雪融化，
大地復甦的清澈之感。

澎湖手釣軟絲 | 蕪菁 | 布拉塔起司

Sense the gift of Spring by Nature，
Taste the essence of season.

(Left)
Tuna | Iberico ham | Cristal caviar

(Right)
Rouge Shrimp | Gooseberry | Finger lime

體驗大自然贈予的春季風味，
品味季節獨有的精華感受

(左) 鮪魚中腹｜伊比利豬火腿|魚子醬
(右) 胭脂蝦 | 燈籠果 | 手指檸檬

Prior to the service,
we anticipated the experience.

Teamwork is essential for achieving perfection.

Creating is not just a process
but a spiritual journey.

品味春季的優雅活力。

全新菜單，3/6 上市

Celebrating the Year of the Dragon with joy! ​

Chef Kei & team are on a Lunar New Year break from 2/4 to 2/13, recharging for a fabulous return on Valentine's Day, 2/14 .

Happy Lunar New Year ❤
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「龍」曆新年即將到來，
de nuit 團隊祝福您新春愉快，順心如意。
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自2/4起至2/13 日，
Chef Kei 和夥伴們回家與親友相聚，
享受春節假期，並為自己充電；
我們2/14情人節見喔😉

Being inspired by Tartare sophistication and ​ the French classic dish, Ratatouille, ​ Chef Kei intertwined marinated sardines with cherry radish, sun-dried tomatoes, and homemade perilla oil. Highlighting zucchini, eggplant, and tomatoes, meticulously filtered to enhance sweetness and add a touch of culinary brilliance
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Sardine ｜ Ratatouille ｜ Sudachi
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以Tartare元素作為概念發想，
結合法式經典料理Ratatouille普羅旺斯燉菜的元素，將醃漬的沙丁魚，搭配櫻桃蘿蔔、風乾番茄與自製紫蘇油製成的Tartare，
融入櫛瓜、茄子番茄等食材，
透過反覆過濾、澄清，
提升風味中的清甜度，增添口味精彩。
​
日本沙丁魚 ｜普羅旺斯燉菜｜酢橘

*因應2月農曆春節假期，
de nuit 將調整營業日期如下

- 春節休假日期：2024/2/4~2/13
- 春節營業日期：2/14 開始營業，
當日將加開午間餐期，歡迎上網訂位。​

為地球盡一份心力。de nuit 從2020年11月起，成為第一家自願購入來自太陽光電綠電憑證的餐廳。
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截至2023年12月，我們已核銷當年度50%綠電 ，為80,000度，而核銷總度數已達213,000度。

我們將持續致力於成為100% 綠電使用的餐廳，為保護地球，盡一份心力。

#綠電

For de nuit, 2023 has been a year filled with beautiful stories. Chef Kei has continued to lead us forward with his incredible cooking skills and philosophy.
A big thank you to our dedicated teammates for creating wonderful experiences for our guests.
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To all our guests, we highly appreciate that you came and dined with us.
Wishing you a delightful 2024, filled with shared moments of brilliance
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對de nuit 而言，2023 充滿著許多難忘的故事。
謝謝Chef Kei 的加入，帶領團隊繼續前進；
謝謝夥伴們的投入，為每個餐期創造美好；
謝謝您的到來，以實際行動支持著我們。
​
祝福您2024年，順心自在，和我們一同享受精彩。
​
Happy New Year ❤

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Savor the exquisite taste of freshness, meticulously prepared and served in real-time at de nuit. Chef Kei orchestrates absolute sweetness and unrivaled flavors, showcasing precision in selecting and presenting the finest ingredients.

Beyond the plate, it's a celebration of teamwork, transforming each dining experience into a symphony of taste and harmony.

Market Fish | Caviar | Mussel

新鮮的滋味，透過看似簡單、但前置準備細膩而繁複的方式，以即時的桌邊服務，
展現食材的絕對鮮甜與極致風味。

這道料理的手續，不僅考驗著
Chef Kei與合作夥伴如何掌握當日漁獲的新鮮度，也挑戰著內場團隊前置的細節準備及規劃，外場團隊進行桌邊服務的時間掌握。

不只是新鮮美味，是團隊合作，
也是默契精神。

市場鮮魚 | 魚子醬 | 淡菜

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Tonight, savor the winter creations crafted by Chef Kei. Experience elegance with a unique hollandaise, spiced to perfection, and paired with our signature beef sauce. A5 Wagyu dances with earthy Brazilian mushrooms, creating a symphony of flavors. Elevate your evening with this main course.
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A5 Wagyu ｜ Beef Tendor ｜Sichuan Pepper
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在這季的菜單中，Chef Kei 運用辛香料自製出獨有的蛋黃醬，搭配牛肉紅酒醬汁，並以充滿大地風味的巴西蘑菇點綴，襯托宮崎A5和牛的豐潤脂香，提升品嚐時的味道多元變化感受；同時以牛筋脆片等，增加口感層次，為這晚的體驗更添精彩。
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A5 宮崎和牛｜牛筋｜花椒

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Home | de nuit 法式餐廳 de nuit 以經典傳統法式菜⾊為靈感基礎。運⽤當令⾷材，融合特⾊元素, 重新詮釋法式料理的當代⾵味。

Embrace the quiet elegance of winter with Chef Kei's exquisite creations.
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The reservation for the holiday menu and January will be open on 12/01 at 12:00 PM.

冬季獨有的內斂優雅，
生活旅行的觀察，
透過Chef Kei 的細膩融合，
呈現在這季料理盤中。
​
耶誕、跨年暨1月訂位，
12/1 中午12:00 開放預約。
​
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Chef Kei beautifully showcase the bountiful essence of winter through this seasonal menu.
​
Kei utilizes ingredients such as truffles, chestnuts, and chocolate to create indulgent flavors. The fusion of Dakas, Truffle Ganache, and chestnut mousse provides a multi-textural experience, offering an overwhelming taste sensation for the palate.
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Chestnuts ｜ Truffle ｜ Caramel
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冬季大地的豐盛，生活旅遊的體驗，透過Chef Kei 的創作，呈現在這季的盤中。
​
Chef Kei 與團隊運用松露、栗子等食材，
透過這道精緻的主甜點，
展露了冬季獨有的成熟甜美。
​
達克瓦茲、松露香緹與栗子慕斯的
多口感融合，似甜不膩的優雅風味，
在味蕾上留下成熟而不喧鬧的體驗記憶。
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栗子｜松露｜焦糖

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Chef Kei 即將回「家」展演料理！
Kei 與香港摩登中菜餐廳代表- 唐述 Chinesologyhk 的廚藝總監周世韜師傅聯手，
以突破廚藝界限為主軸概念，
融合個人生活脈絡、料理理念及
各自領域的廚藝技術，
以不落俗套的食材搭配，
碰撞出創意好味，
希望帶給饕客帶來獨特的無國界風味感受。
​
同時，將有專業品酒師團隊精心規劃的
餐酒搭配，讓味蕾體驗更臻極致，
是場很值得體驗的盛宴。
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活動日期：11/17-11/18
訂位方式：歡迎與香港唐述餐廳聯絡。whatsapp 6809 2299
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Get ready for a groundbreaking culinary collaboration! Chef Kei is joining forces with the Culinary director of Chinesology, Chef Saito, to craft a mesmerizing two-night-only dining experience on November 17 and 18, 2023, that transcends culinary boundaries. This exclusive four-hands collaboration merges Chinese and French culinary philosophies, spotlighting the unique flavours and techniques of both cuisines through innovative pairings and limitless creativity. Join us for a 12-course symphony of flavors, personally presented by our master chefs.
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Reservations can be made by calling or WhatsApp at 6809 2299. Don't miss this extraordinary gastronomic event!
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Every detail tells you the story.
細節陳述感受。
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空間設計： On Design Lab, Ltd
Photo Credit : On Design Lab, Ltd
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運用當季最合宜的食材，融合各式料理精髓，
展現現代法式料理的風味精神。
​
Embracing the season's finest ingredients, integrating the essence of different
cuisine, Chef Kei portraits his understanding of modern French cuisine to bring the
new taste on the table.
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鯖魚 ​ ​ ​ ​ ​ ​ ​ ​ ​ ｜稻草 ​ ​ ​ | ​ ​ Oscietra ​ ​ 魚子醬
Ｍackerel ｜ Ｈay ｜ Ｏscietra Ｃaviar
​
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鵪鶉 | 羊肚菌 | 侏羅黃酒

這是道細緻而迷人的料理。
豐潤的多元風味，繽紛的多彩醬汁，創造品嚐時的驚艷。

Quail | Morel | Vin jaune
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This dish is enchanting, with diverse flavors and vibrant colorful sauces that make each bite a stunning taste experience.

謝謝 Enya Fashion Queen 的報導分享。

我們透過融合五感體驗和心感服務，
希望能為您創造回憶，留下美好。
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隨著季節的更迭，
Chef Kei 與團隊將於10/26 推出全新料理，
歡迎預約，享受不一樣的風味。