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2021-09-18
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《臺北臺中米其林指南 2021》星級餐廳出爐
兩家餐廳獲得首度頒發的米其林綠星

#MICHELINGUIDETW  #MICHELINSTAR21

米其林今天公布《臺北臺中米其林指南 2021》完整名單,連同必比登推介與餐盤推薦餐廳,共有臺北 177 個店家、臺中 69 個店家入選。

「2021 對每個人來說,又是另一個非比尋常的一年,對餐飲產業來說尤其如此。然而,儘管面對挑戰,臺北與臺中的大廚與餐廳們卻從沒停止為我們的團隊帶來驚喜。透過構思新概念、推出新提案、創造維持與顧客連結的方式等,雙城都展現出靈活度、韌性與創意,並持續讓雙城的餐飲維持在最高水準。在 2021 年,能夠標舉他們,向兩地的餐飲人才致敬,同時發掘出新的美食珍寶,我們非常驕傲。」《米其林指南》國際總監 Gwendal Poullennec 指出。「我特別開心的是能首度於《臺北臺中米其林指南》發表米其林綠星——米其林綠星標舉兩家領先餐廳對永續的承諾,也希望能鼓舞、啟發其他餐廳以及美食愛好者。」

臺北:1 間新二星餐廳、 5間新一星餐廳

過去三年都獲得一星肯定的侯布雄,在今年晉升二星。2019 年上任的大廚 Florence Dalia 以優質食材搭配純熟技巧,在傳達餐廳經典菜色時,更增添了細膩的手法。在 2021年名單中,臺北共有 7 間米其林二星餐廳,包括 logy、 RAW、祥雲龍吟、鮨天本、態芮、請客樓,都維持二星。

三間餐廳首次入選,就獲得一星。位於信義區的 De Nuit 店名法文是「夜晚」的意思,店內裝潢低調優雅,帶著夜幕般的沈穩風格,年輕專業的廚房團隊融合法式料理精髓和時令與在地元素,呈現獨具巧思的菜色。富錦樹臺菜香檳(松山)主打「道地臺灣菜概念、法式的飲食節奏」,結合臺菜與香檳,希望打造不同的臺菜體驗。位於敦化北路的 T+T 店名是 tapas tasting的意思,但提供的是融合各式亞洲元素的創意菜色,每道菜小巧精緻,希望客人能在輕鬆的小酒館氛圍中,盡情嘗鮮體驗。

臺北另有兩家餐廳由餐盤推薦晉升一星。位於大直美福大飯店內的臺菜餐廳米香,在傳承臺菜經典風味時,又能為家常菜打造出嶄新而細膩的面貌,獲得一星肯定。位於大安區的天婦羅餐廳牡丹,料理長嚴選臺灣與日本食材,掌握食材特性,裹上特調麵衣後炸製,佐以細海鹽、檸檬汁後享用,風味迷人。在 2021 年的名單中,臺北共有 21 間餐廳入選一星。

而君品酒店的粵菜餐廳頤宮維持三星,也是目前臺北與臺中唯一一家三星餐廳。在《臺北臺中米其林指南 2021》中,臺北共有 29 間星級餐廳入選。

除了 6 家新獲得星級的餐廳,臺北另有14 家餐廳新入選餐盤推薦,包括雅意(義大利菜)、八和(燒烤)、馨亞(法國菜)、總裁藝文空間(時尚歐陸菜)、Embers、Holt 與沐目(創新菜)、南村與心潮飯店(臺灣菜)、美福乾式熟成牛排館(牛排屋)、山秋(壽司)、月夜岩、筌(日本菜)和提供素菜的陽明春天(士林)。入選餐廳涵蓋各式料理種類,顯現臺北餐飲面貌的多元與活力。

臺中:兩家新一星餐廳

第二年的臺中入選名單中,俺達的肉屋再次入選一星。三月底,在去年指南中獲得一星肯定的俺達的肉屋搬遷至距離舊店 15 步之隔的新址,新店裝潢更為簡約,但主廚與團隊嚴選日本各地方和牛後分切與烤製,提供各種特殊部位,熱情而專業的特色,依舊不變,今年再次獲得一星肯定。

由餐盤推薦晉升一星的,是位於臺中北區的澀。約11 道菜的套餐,由年輕的大廚呈現從四季變換與日常生活獲得靈感的細膩滋味,用餐環境沉靜優雅。在 2021 的名單中,臺中共有 4 家一星餐廳,除了俺達的肉屋與澀,鹽之華、Forchetta都維持一星。

而去年獲得二星肯定的 JL Studio 依舊是臺中唯一的二星餐廳。

除了星級餐廳,臺中還有兩家餐廳新入選餐盤推薦:位於古老日式宅院二樓、充滿歷史感的壽司店鮨戎,以及以每日新鮮臺灣在地雞肉烤製的燒鳥餐廳鳥苑地雞燒。2021 年的名單中,臺中共有 31 家餐盤推薦餐廳入選。

米其林指南年輕主廚大獎與首次頒發的米其林指南服務大獎

澀主廚林佾華是今年「米其林指南年輕主廚大獎」得主。1991 年出生的林佾華畢業於餐飲專業學校,擅長運用日常垂手可得的在地食材,重新演繹臺灣日常料理習慣與美食風味。

除了年輕主廚大獎,《臺北臺中米其林指南 2021》也新頒發了「米其林指南服務大獎」,希望能鼓勵產業中服務技巧純熟而才華洋溢的專業人員。獲獎者是頤宮的歐宛臻。在頤宮近 10 年,她對工作熱情投入,總是以專業、貼心的態度,帶著笑容傳遞完美服務,獲得肯定。

兩家餐廳以其對永續美食的投入與承諾 獲得米其林綠星

臺北一星餐廳山海樓,以及新入選餐盤推薦的陽明春天(士林)獲得米其林綠星——今年新推出的「米其林綠星」是頒發給在永續方面有值得稱許作為的領先餐廳。他們為顧客提供結合了美食與對環境友善作法的美食體驗,也為所有的美食愛好者與整個產業帶來啟發。

在山海樓,「產地到餐桌」是餐廳的核心理念。他們相信美好的在地、原生食材,是美味料理的基礎,除了自家種植蔬菜,他們也從實踐永續生產方式的生產者或漁民手上,獲得優質海鮮與肉品。陽明春天則相信素食是友善環境的料理與生活方式,也擁抱珍惜食物的理念與作為,實踐回收,減少垃圾量,透過出書、辦講座與實體商店等,他們也希望進一步推廣這樣的理念。

必比登推介與街頭小吃店家

兩週前,《臺北臺中米其林指南 2021》也公布了必比登推介名單,臺北共有 58 個店家入選,這些店家均提供「物有所值」的美食體驗。在臺北與臺中,這意味著客人能以 1,000 台幣以下的價位,吃到三道優質的料理(不含飲料)。

除此之外,《臺北臺中米其林指南 2021》另涵蓋了臺北 33 家街頭小吃推薦,從南機場、寧夏、饒河街、士林、臨江街、公館、景美、延三到華西街等夜市,其中 23 家為必比登推介、10 家為餐盤推薦店家。

《米其林指南》將拓展至臺南、高雄

米其林也在今日宣布,指南在 2022 年的版本,涵蓋進臺南、高雄雙城。臺南是文化古都,悠久的發展歷史,淬鍊出各式小吃與海鮮入菜的傳統料理。由代代傳承經營的小店或街頭小攤提供在地美味,經常吸引顧客大排長龍,文化與美食的結合成就了台南獨特的吸引力。

而身為國際港口與工業城的高雄,提供多元料理的發展舞台,融合,閩南、客家、眷村、原住民等多元族群文化,散發出繽紛、獨特而迷人的飲食特色;源自山海的珍饈,盛產的農漁特產,經過巧思變化,都是饕客嘗鮮的最佳選擇。

總計《臺北臺中米其林指南 2021》包括:

臺北

● 1 間米其林三星餐廳

● 7 間米其林二星餐廳(包括 1 間獲晉升)

● 21 間米其林一星餐廳(包括 3 間新入選、2 家獲晉升)

● 35 間必比登推介店家(包括 6 間新入選)

● 80 間米其林餐盤推薦餐廳(包括 14 間新入選)

● 23 間米其林必比登推介街頭小吃

● 10 間米其林餐盤推薦街頭小吃

臺中

● 1 間米其林二星餐廳

● 4 間米其林一星餐廳(包括 1 間獲晉升、1間新入選)

● 33 間必比登推介店家(包括13 間新入選)

● 31 間米其林餐盤推薦餐廳(包括 2 家新入選)

完整《臺北臺中米其林指南 2021》名單及更多指南相關消息,請見官網。

《臺北臺中米其林指南》網站:https://guide.michelin.com/tw/zh_TW

《臺北臺中米其林指南》臉書:https://www.facebook.com/MichelinGuideTaiwan

《亞洲米其林指南》YouTube: https://www.youtube.com/c/MICHELINGuideAsia

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