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Michelin-starred chef Florence Dalia opens private dining restaurant in Taipei

Michelin-starred chef Florence Dalia opens private dining restaurant in Taipei

2024-01-28

Today we take you to meet Michelin-starred French chef Florence Dalia. She has worked at top kitchens across the globe, including at world-renowned Michelin-starred restaurants. Last year, she opened her own private restaurant in Taipei. FTV reporter Stephany Yang caught up with Dalia to find out what makes her establishment unique.

The first dish is Hokkaido scallops in herb ravioli and topped with champagne emulsion and seaweed butter.

Florence Dalia
Chef and founder
It is something totally different. It is more based on beurre blanc sauce. We do champagne emulsion. We serve with Hokkaido scallops. The seaweed butter is from Brittany. From Bordier company which I really like.

Then there is this dish. It is roasted frog leg, light garlic, potato foam, and parsley veloute.

Florence Dalia
Chef and founder
This is also another signature from Burgundy. It is very famous. It is frogs, but this one is in a different way because we stuff it, roast it.

Born in Burgundy, Dalia enrolled in cooking school at the age of 16, training in top kitchens across Europe. She started her career with the Robuchon group in 2005, working at the two-Michelin-starred Joel Robuchon Monte-Carlo and later at the three-Michelin-starred Joel Robuchon Hong Kong. She has worked in Asia for 20 years, across Shanghai, Hong Kong, and Taipei. She received her second star in the Michelin Guide in 2021. Besides Asia, she also traveled to seven South American countries to learn cuisine and management styles. She credits her success to her curiosity.

Florence Dalia
Chef and founder
It is just curiosity and passion. I want to taste more, I want to know more, I want to see what is happening in different countries. I have family from Mediterranean Sea around. I am curious with everything. My mother used to cook a lot and very well.

Last year, Dalia opened her own private dining restaurant in Taipei. She offers a chef’s table that seats 16 people and serves authentic French cuisine.

Florence Dalia
Chef and founder
I decided to settle down so it was one of the goals when I come back is to try a new challenge. To open a place on my own. Do probably something more personal with my cusine. What we try to do is to keep the traditional way to cooking. Sometimes the frogs that you are going to try later is something totally French but we sourced local ingredients for that which we also want to have something more sustainable.

Dalia hopes to bring a part of France to Taiwan, connecting people from all walks of life through her cuisine.

For more Taiwan news, tune in:
Sun to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

米其林星級主廚 來台分享法國美食

2024-01-28

今天我們帶大家來認識法國米其林星級主廚Florence Dalia,曾在世界著名的米其林星級餐廳工作的她,去年在台北開了自己的餐廳。跟著民視記者的腳步,一起來看看她的餐廳有什麼特別之處。

第一道菜是北海道扇貝為基底的香草麵餃,佐以香檳高湯泡沫、海藻奶油。

[[創辦人Florence Dalia]]
"這是完全不同的東西,它更多的是白奶油醬。我們製作香檳高湯泡沫,提供北海道扇貝。海藻奶油來自布列塔妮,出自我非常喜歡的 Bordier 公司。"

這道菜是煎烤田雞腿,佐以蒜味歐芹奶油。

[[創辦人Florence Dalia ]]
"這是勃根地的另一個有名的菜色。是用青蛙,但這個是不同的料理方式,因為我們把它填滿再烤。"

出生於勃根地的Florence Dalia,16歲就進入烹飪學校,在歐洲各地多家餐廳歷練。2005年,進入侯布雄法式餐廳,先後在米其林二星的蒙地卡羅分店及米其林三星的香港分店工作,在亞洲工作已經20年的她,足跡遍及上海、香港和台北。2021年,她在台灣拿下米其林第二顆星。除了亞洲,她還遊歷了七個南美國家,學習烹飪和管理風格。她將自己的成功歸功於好奇心。

[[創辦人Florence Dalia ]]
"就是好奇心和熱情。我想品嚐更多,我想瞭解更多,我想看看不同的國家發生什麼事情。我有家人住在地中海周圍。我對一切都充滿好奇。我母親以前經常做菜,而且做得很好。"

去年,Florence Dalia在台北有了自己的餐廳,可以容納16人,提供道地的法國美食。

[[創辦人Florence Dalia]]
"回來後,我決定安定下來,目標之一就是嘗試新的挑戰。自己開個餐廳,讓我的菜餚更有個人風格。我們嘗試保持傳統的烹飪方式。有時,妳稍後要品嚐到菜餚完全是法國風格,但我們用當地食材製作而成,我們也希望更永續”

Florence Dalia希望她的美食能將不同背景的人連接在一起。

更多新聞內容,請鎖定:
民視台灣台(152頻道)週日至週五晚上9:30
民視新聞台(53頻道)週二至週六凌晨1:00

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