
Taichung’s six-time Michelin star-winning French restaurant now has another accolade to its name. The head chef, Justine Li, recently became the first in Taiwan to be awarded the Order of Agricultural Merit, an honor that’s been handed out by the French government for over a century. Let’s take a look at her latest autumn-winter menu, featuring local Taiwanese elements fused with French fine dining.
This squab breast was slow-cooked over a locally sourced longan wood fire, infusing the crispy skin and tender meat with a subtle woody aroma. It’s a seasonal dish, only offered as part of the autumn-winter menu.
Justine Li
Chef
I rotate the menu with the seasons. We only offer squab and roast duck during the autumn and winter.
This seafood dish is equally as stunning, with ocean fish and water snowflake intricately woven together by hand to allow the crispness of the vegetable to play off of the tender fish.
The dessert course has strong Taiwanese influences. This mont blanc is made from an autumnal mix of lotus seeds, lotus root, and osmanthus. Every one of these exquisite French creations is the brainchild of Taiwanese chef Justine Li.
Justine Li
Chef
We use lotus seeds and lotus root to make a dessert similar to a mont blanc, a dish served in the transition from autumn to winter.
Li has been running her own French restaurant in Taichung for over 20 years. She was recently awarded the Knight rank of the Order of Agricultural Merit, becoming the first Taiwanese chef to earn the prestigious French accolade.
Justine Li
Chef
It was a surprise. I’ve been quietly making French cuisine for years. France is of course very proud of its culinary heritage. Earning their recognition is no easy feat. So I feel particularly honored and overjoyed.
Established over 140 years ago, the Order of Agricultural Merit is bestowed by the French government upon those who make substantial contributions in the fields of agriculture, food science, and gastronomy. For Li to receive the Knight rank is a point of pride for Taiwan’s entire culinary industry.
Justine Li
Chef
The food and beverage sector has been a bit sluggish in Taiwan of late. I hope that winning this distinction will encourage the public to support the industry and give people working in the field a boost of confidence.
Li retains a passion for cooking as strong as it was on her first day in the kitchen. Through her mastery, she’s showing the world all that Taiwan has to offer to French fine dining.
For more Taiwan news, tune in:
Mon to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53
#JustineLi #Frenchcuisine #cooking #chef #Michelin #OrderofAgriculturalMerit
台中市知名法式餐廳,曾六度得到米其林一星肯定,主廚黎俞君還受頒擁有百年歷史的,法國國家級"農業功勳勳章騎士勳位",成為台灣首位獲此殊榮的主廚,秋冬新菜,台灣元素入菜,成為亮點。
乳鴿肉以在地龍眼木,慢火炭烤,皮脆肉嫩,散發淡淡柴香,秋冬限定法式招牌菜,重現經典美味。
[[法國餐廳主廚 黎俞君]]
“我的料理最主要是隨著季節,秋冬的時候,我們才會推出,乳鴿、烤鴨這部分”
令人驚豔的,還有這道海鮮料理,海魚與水蓮,手工編織,讓水蓮的爽脆,與魚肉的鮮美,在盤中優雅共舞。
飯後甜點,充滿台灣意象,蓮子蓮藕搭配桂花製成,蓮子蒙布朗,秋日風味,這一道道精緻法式料理,全出自於台灣主廚黎俞君之手。
[[法國餐廳主廚 黎俞君]]
“蓮子跟蓮藕,去做成一個像蒙布朗,這種秋天要進入冬天的料理”
主廚黎俞君,在台中經營法式餐廳超過20年,更獲頒法國國家級農業功勳勳章騎士勳位,成為台灣第一位獲此殊榮的主廚。
[[法國餐廳主廚 黎俞君]]
“蠻驚喜的,默默做法國料理這麼多年,法國當然對他們自己法國菜,一直都是很驕傲,要得到他們認同,確實不容易,所以覺得特別榮幸跟高興”
法國農業功勳勳章設立已有超過140年歷史,是法國政府授予在農業、食品科學、精緻餐飲等領域,具有實質貢獻者,這次黎俞君以主廚身分摘下騎士勳章,餐飲界台灣之光。
[[法國餐廳主廚 黎俞君]]
“我覺得(台灣)餐飲的部分,最近我覺得有點低迷,也希望我得到這個獎,能夠讓大眾,能夠更支持我們餐飲業,給我們餐飲一個鼓勵”
黎俞君二十年如一日的料理初心,持續透過她的廚藝,讓世界看見台灣法餐的極致魅力!
更多新聞內容,請鎖定:
民視台灣台(152頻道)週一至週五晚上9:30
民視新聞台(53頻道)週二至週六凌晨1:00
Related News