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君品酒店頤宮中餐廳 獲選2018台北米其林指南評鑑三星餐廳

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米其林創於1900年,當時只是一本提供給汽車駕駛關於餐廳、旅館、修車廠等資訊的道路手冊。隨著地圖與觀光指南的資源整合,以及觀光業的蓬勃發展,逐漸成為一本專業的旅館餐廳指南。1932年米其林的三星評鑑制度逐漸成為美食聖經,同時摘星也成為廚師夢想的榮耀。透過米其林的權威,不僅提高廚師的社會地位和職業尊嚴,並讓用餐氣氛與細節精緻化。米其林評鑑的問世,不但催化了歐洲周末度假的概念,更在二戰期間成為盟軍順利登陸諾曼第的參考地圖,米其林除了美食的意涵之外,在歐美更讓人多了一份對歷史的尊重。

君品酒店頤宮中餐廳能夠加入這樣具有歷史感和權威性的米其林大家庭,備感光榮。同時我們也感受到強烈的責任和壓力,戒慎恐懼,未來將以最嚴謹的自我要求,希望持續提升頤宮中餐廳的產品和服務品質。米其林來台除了肯定台北餐飲美好的味覺體驗,同時也是對台灣餐飲業整體服務與硬體的專業認同,透過台北米其林指南的問世,更是讓台北餐飲與國際接軌的一個重要里程碑。

頤宮中餐廳自2010年開幕以來,秉持著提供客人卓越的餐點和服務品質為目標,能夠獲選進入具有百年歷史的米其林指南,是整個團隊用心經營的成果,雲朗觀光集團總經理盛治仁表示,我們將以更謙卑的態度,兢兢業業地持續維持品質,致力為來到君品的每位賓客創造一個獨特和卓越的餐飲體驗。未來除了持續將服務、餐點細節做得更好,也希望讓每一位蒞臨頤宮的客人,都能體驗美食結合文化的精彩饗宴。雲朗觀光集團在義大利威尼斯所經營的雲水之都(Palazzo Venart Luxury Hotel)館內餐廳「GLAM」,在去年底也得到《2018義大利米其林指南》的一星肯定,讓雲朗在亞歐都獲得米其林星級評鑑。這份光榮,也伴隨著更大的責任和壓力,讓我們每一天都要更加努力,提升自己。盛治仁也對觀光局引薦米其林進入台灣,讓台灣進入世界美食地圖的努力,以及米其林評審的肯定,表達深切的感謝之意。

頤宮中餐廳由雙行政主廚陳偉強師傅與陳泰榮師傅領銜掌廚,餐廳廚藝團隊致力在料理上精益求精,更經常以新奇的特殊食材變化傳統菜式,更多次與港澳地區的米其林餐廳主廚客座交流,傳遞出非凡的味覺體驗,兩位主廚在獲知入選米其林三星評鑑餐廳後,表示「頤宮的整個團隊都對此成就感到非常開心,食物的呈現方式可以創新,但一定要尊重傳統的烹調方法和技術,我們很高興頤宮的客人喜歡品嘗我們廚藝團隊所用心烹調的每一道菜,未來會更加努力做好我們的本分,致力提供給來到餐廳用餐的每位客人最好的體驗」。

頤宮中餐廳簡介

位於台北市君品酒店17樓的「頤宮」中式料理餐廳,法文「Le Palais」為「宮殿」之意,意指在這裡除了在用餐氛圍與服務上可享受到皇室般的尊寵外,最特別的是更可品嚐媲美皇宮等級的頂級特殊食材與佳餚,除了繼承以君品酒店整體設計之法式基調、效法十九世紀中葉拿破崙時期風格以外,並以「西方人眼中的東方世界」之角度,清楚地傳達出東、西方藝術與文化融合的新意境。

在用餐氛圍上,頤宮以「遊園」 為構想的主旨,傳遞如同中國園林景觀般的意境,為賓客打造清幽舒適的用餐環境。餐廳分為小吃區、半開放式沙發區、以及隱密的包廂區;各區之間分別呈現出一覽無遺的寬闊感、虛實交錯的神秘感以及完全私有的專屬感。同時,這三種不同的氛圍,透過精心設計的動線互相借景串連,巧妙地形塑出各區視景的絕妙構圖。例如: 在沙發區以半遮掩的傳統窗櫺呼應畫舫、同時也透過了半透明的隔屏營造出若隱若現的空間層次感,使賓客在享用美食的同時,也能透過視覺感受到用餐的樂趣。

此次獲選進米其林指南的頤宮經典料理-先知鴨,是頤宮長年暢銷的經典菜色,主廚嚴選1台斤重、生長28天的宜蘭小北鴨,將多種中藥材塞入鴨肉內醃製約兩天的時間,接著放進傳統中式烤爐中燒烤約40分鐘後晾掛瀝出油水、風乾,上桌前再淋上熱油保持外皮的爽脆、香氣逼人,是來到頤宮一定要事先預訂的必點料理。其他還有中東鮑魚拼鵝掌、雞火豆腐絲等都是不可錯過的推薦料理。

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