【Paris 1930 x Chef Hidemasa Takayama】 – Autumn Tasting Menu
Michelin-Starred “Paris 1930 × Hideki Takayama” Unveils the Autumn Menu
“Harvesting Autumn in Burgundy · Golden Slopes of Abundance”
A French Countryside Feast Interwoven with Light, Shadow, and Terroir
Paris 1930 × Hideki Takayama, holder of one Michelin star for four consecutive years, presents a new seasonal tasting menu inspired by the raw beauty of autumn’s wilderness. Entitled “Harvesting Autumn in Burgundy · Golden Slopes of Abundance,” the menu leads guests on a culinary journey through the radiant colors and textures of the Côte d’Or at harvest time. The experience transforms the lights and shades of autumn and the richness of terroir into a refined symphony on the palate.
Grand Hotel Taipei notes that Paris 1930 × Hideki Takayama continues to uphold the essence of classical French cuisine while integrating local seasonal ingredients and inventive craftsmanship. Through a multi-sensory design of layered flavors, visual storytelling, and aromatic composition, diners can feel the spirit of Burgundy’s golden autumn without leaving Taipei—savoring an elegant poetic narrative where nature and time intertwine.
This season’s menu unfolds like a lyrical score—shifting from clarity to resonance, from rustic wildness to cultivated refinement. Inspired by the luminous gradations and harvest atmosphere of Burgundy’s Côte d’Or, the culinary sequence celebrates the quiet depth and maturity shaped by time and nature.
The opening dish “Seasonal Vegetable Mille-Feuille” layers fire-red berries, purple yam, and green radish to echo the colors of an autumn forest. “King Crab ・ Tomato ・ Avocado” highlights clarified tomato consommé aspic and fruit-like oils for brightness and freshness. The classic “Royal Foie Gras & Porcini Consommé” is poured tableside using a siphon pot, releasing herbaceous woodland aromas like a forest ritual. The main course “Pigeon” combines duck breast, chicken liver, and pistachio purée wrapped around foie gras—crisp on the outside, tender at heart, and resounding with autumn game’s luxurious character. Finally, jasmine tea and ripened persimmon dessert offers a romantic finale, transforming fruit sweetness and tea tannins into the lingering scent of early autumn.
Extending the Grand Hotel Taipei’s pursuit of culinary artistry, Paris 1930 × Hideki Takayama has been helmed by Michelin-starred Japanese chef Hideki Takayama since 2018. Fusing French technique with Japanese sensibility, Takayama creates contemporary French cuisine rich in poetry and contemplation. This season’s theme draws from Burgundy’s harvest landscape and autumnal light, reflecting the philosophy of gathering terroir’s depth and time’s quiet maturity. With the creative axis “from clarity to resonance, from wildness to elegance,” the menu weaves layers of straw-smoke, infused herbs, fruit oils, and tea aromatics—each dish shining with the warm, golden luster of autumn vineyards. More than a seasonal expression, the menu embodies Takayama’s signature pursuit of perfect balance—where detail meets restraint, and where silence illuminates the richness of nature’s gifts.
