Paris 1930 de Hideki Takayama【 Autumn Menu】

The Landis Taipei’s Paris 1930 de Hideki Takayama presents its 2026 Autumn Menu,

“Autumn’s Abundance — A Tribute to the Earth,” with menus starting from NT$4,800 + 10% per person.

Autumn is the season when fruits ripen and game is at its finest. For this season’s menu,

Culinary Director Hideki Takayama places New Zealand venison in the spotlight, drawing inspiration from traditional European autumn and winter cuisine.

Through the artistry of French culinary techniques, he brings the earth’s abundant bounty to the table.

Amuse-Bouche

【Chestnut Ball】 Chestnut purée is blended with Bayonne ham, walnuts, and celery to create the filling. The exterior is shaped with mashed potatoes and chicken purée, then coated in Japanese somen noodles and deep-fried until golden. Recreating the natural appearance of a chestnut, its crispy noodle coating offers a delightful contrast to the smooth, savory filling.

【Cep Mushroom Chiffon Cake】 The chef incorporates cep mushrooms into the chiffon cake batter, creating a light and fluffy texture infused with earthy mushroom aromas. The cake is topped with caramelized mushroom purée, where the rich fragrance of mushrooms meets the sweetness of caramel. This inventive creation challenges the conventional notion that cakes must be sweet.

【Octopus Spring Roll】 Octopus and pickled tomatoes are wrapped in green shiso leaves, then enclosed in Vietnamese rice paper. Topped with sweet basil and shibazuke-style pickled shiso, the spring roll offers distinctive herbal aromas and refreshing tangy notes, making it an enticing appetizing bite.

Langoustine, Edamame
The dish begins with a silky edamame purée and sweet green peas at the base. Langoustine takes center stage, first pan-seared and then stir-fried with Longjing tea leaves. White bitter melon and Taiwanese coriander add delicate accents. The langoustine develops an enticing aroma through cooking, while the subtle bitterness of white bitter melon brings depth and complexity to the dish.

Cep Mushroom Consommé
The dish features tender Guantian water caltrops, fragrant snow fungus infused with delicate jasmine notes, cep mushrooms, white shimeji mushrooms, and white asparagus. Okinawan long pepper adds a distinctive combination of gentle heat and natural sweetness. A warm mushroom consommé is poured tableside by the service team, then finished with a dusting of Pu-erh tea powder. Bringing together ingredients from both field and forest, the consommé unfolds in layers of umami, spice, and tea aromas.

Seasonal Fish, Vegetable Basil Sauce
A fresh vegetable sauce is slowly simmered with stock, tomatoes, and Thai basil. The sweet-tart notes of tomato and the refreshing herbal fragrance of basil enhance the delicate sweetness of the fish. Paired with seasonal vegetables, this dish captures the essence of autumn.

New Zealand Venison
Autumn is an especially cherished season for game, with venison holding a prominent place in Europe's traditional hunting and culinary heritage. For the main course, Chef Hideki Takayama selects New Zealand venison, prized for its pure rearing environment, which contributes to its delicate, tender texture and clean, mild flavor.

Japanese A5 Wagyu Beef
The Japanese A5 Wagyu is first grilled and rested to allow the heat to gently penetrate the center of the meat, before being grilled once more to achieve an exceptionally tender texture. It is seasoned with cep mushroom powder and Kampot pepper. With its distinctive floral, fruity, and spicy notes, Kampot pepper enhances the rich aroma of the Wagyu while balancing its natural richness.

Persimmon Mousse, Oriental Beauty Oolong Tea
Featuring persimmons at the height of their autumn season, this dessert begins with a richly aromatic persimmon mousse infused with Oriental Beauty Oolong tea, adding delicate tea notes and natural honey-like fragrance. Thinly sliced persimmons are delicately arranged on top to resemble a blooming flower, creating an elegant and poetic expression of autumn.