台北喜來登大飯店 X 𝑺𝑶𝑰𝑮𝑵𝑬́ 首爾米其林二星主廚𝑱𝒖𝒏 𝑳𝒆𝒆 客座餐會 三寶堂
當首爾米其林二星主廚𝑱𝒖𝒏 𝑳𝒆𝒆的精湛料理技藝與台灣精品茶文化相遇，這兩者的結合不僅是東亞飲食文化的碰撞，更是一場味覺與感官的奢華饗宴。
主廚𝑱𝒖𝒏 𝑳𝒆𝒆以精確的技術和獨到的食材運用聞名，強調每一道料理的層次與平衡。
而三寶堂的台灣精品茶則以豐富的風味譜和多樣的氧化、烘焙程度見長，無論是清新的高山茶，還是醇厚的烏龍，細緻優雅的紅茶，都能展現出茶香與回甘的細膩表現。
這次跨界的合作，可能會在味覺上形成極富創意的對話。這不僅僅是食物與茶的簡單配對，而是一種對文化、工藝與味覺的深層探索，進一步拓寬了料理藝術的邊界。
When Seoul's two-star Michelin chef Jun Lee's exquisite culinary skills meet Taiwan's fine tea culture, the result is not merely a collision of East Asian food traditions, but a luxurious feast for the palate and senses.
Chef Jun Lee is renowned for his precise techniques and unique use of ingredients, with a focus on the layers and balance of each dish.
Sanbaotang's premium Taiwanese teas are celebrated for their rich flavor profiles and varying degrees of oxidation and roasting. Whether it's fresh mountain tea, mellow oolong, or delicate and elegant black tea, each can beautifully showcase the aroma and sweetness of the tea in a delicate performance.
This cross-border collaboration may spark a highly creative dialogue regarding taste. It transcends a simple pairing of food and tea; instead, it delves into a profound exploration of culture, craftsmanship, and flavor, further expanding the boundaries of culinary artistry.
When Seoul's two-star Michelin chef Jun Lee's exquisite culinary skills meet Taiwan's fine tea culture, the result is not merely a collision of East Asian food traditions, but a luxurious feast for the palate and senses.
Chef Jun Lee is renowned for his precise techniques and unique use of ingredients, with a focus on the layers and balance of each dish.
Sanbaotang's premium Taiwanese teas are celebrated for their rich flavor profiles and varying degrees of oxidation and roasting. Whether it's fresh mountain tea, mellow oolong, or delicate and elegant black tea, each can beautifully showcase the aroma and sweetness of the tea in a delicate performance.
This cross-border collaboration may spark a highly creative dialogue regarding taste. It transcends a simple pairing of food and tea; instead, it delves into a profound exploration of culture, craftsmanship, and flavor, further expanding the boundaries of culinary artistry.
★𝑺𝒆𝒐𝒖𝒍 𝟐 𝒔𝒕𝒂𝒓 𝑴𝒊𝒄𝒉𝒆𝒍𝒊𝒏 𝒈𝒖𝒆𝒔𝒕 𝒄𝒉𝒆𝒇 𝒆𝒗𝒆𝒏𝒕 𝒂𝒕 𝑨𝒏𝒕𝒐𝒊𝒏𝒆 𝑹𝒐𝒐𝒎★
𝟗/𝟐𝟕-𝟗/𝟐𝟗 #首爾米其林二星 主廚 𝑱𝒖𝒏 𝑳𝒆𝒆，
以自身學習的中西烹飪手法注入朝鮮特色食材，
帶領饕客品味韓國現代料理新風貌
客座活動將於𝟐𝑭 #安東廳 牛排館舉辦，
每場限量𝟒𝟎席次，席次有限，售完為止
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【𝑨𝒃𝒐𝒖𝒕 𝑪𝒉𝒆𝒇 𝑱𝒖𝒏 𝑳𝒆𝒆】
李駿主廚畢業於韓國京畿大學烹飪藝術專業，並於𝟐𝟎𝟏𝟎年前往美國廚藝學院（𝑪𝒖𝒍𝒊𝒏𝒂𝒓𝒚 𝑰𝒏𝒔𝒕𝒊𝒕𝒖𝒕𝒆 𝒐𝒇 𝑨𝒎𝒆𝒓𝒊𝒄𝒂）深造。因其高執行力與追求完美，他在學期間獲得「𝑺𝑶𝑰𝑮𝑵𝑬́」（法文意為「完美達成」）的綽號。他曾師從紐約米其林三星餐廳 𝑷𝒆𝒓 𝑺𝒆名廚 𝑻𝒉𝒐𝒎𝒂𝒔 𝑲𝒆𝒍𝒍𝒆𝒓，並協助餐廳主廚 𝑱𝒐𝒏𝒂𝒕𝒉𝒂𝒏 𝑩𝒆𝒏𝒏𝒐創立米其林義大利餐廳𝑳𝒊𝒏𝒄𝒐𝒍𝒏。
𝟐𝟎𝟏𝟑年，李駿於首爾創立了個人餐廳「𝑺𝑶𝑰𝑮𝑵𝑬́」，以韓食為基礎，結合韓國食療與節氣文化，並於𝟐𝟎𝟏𝟕年獲得米其林一星，𝟐𝟎𝟐𝟑年更風光晉升首爾米其林二星。餐廳菜單每季以𝑬𝒑𝒊𝒔𝒐𝒅𝒆為主題，融合朝鮮半島的食材與西方料理技法，展現李駿對家鄉的深厚情感，為賓客呈現融合世界美食的現代韓式料理。
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𝑪𝒉𝒆𝒇 𝑱𝑼𝑵 𝑳𝑬𝑬 𝒐𝒇 𝒕𝒉𝒆 𝒕𝒘𝒐-𝑴𝒊𝒄𝒉𝒆𝒍𝒊𝒏-𝒔𝒕𝒂𝒓 𝒓𝒆𝒔𝒕𝒂𝒖𝒓𝒂𝒏𝒕 "𝑺𝑶𝑰𝑮𝑵𝑬́" 𝒊𝒏 𝑺𝒆𝒐𝒖𝒍 𝒉𝒂𝒔 𝒆𝒎𝒆𝒓𝒈𝒆𝒅 𝒊𝒏𝒕𝒆𝒓𝒏𝒂𝒕𝒊𝒐𝒏𝒂𝒍𝒍𝒚 𝒘𝒊𝒕𝒉 𝒉𝒊𝒔 𝒎𝒐𝒅𝒆𝒓𝒏 𝑲𝒐𝒓𝒆𝒂𝒏 𝒄𝒖𝒊𝒔𝒊𝒏𝒆 𝒕𝒉𝒂𝒕 𝒑𝒂𝒚𝒔 𝒕𝒓𝒊𝒃𝒖𝒕𝒆 𝒕𝒐 𝒕𝒉𝒆 𝒍𝒐𝒄𝒂𝒍 𝒄𝒖𝒔𝒕𝒐𝒎𝒔. 𝑯𝒆 𝒂𝒍𝒔𝒐 𝒄𝒐𝒎𝒃𝒊𝒏𝒆𝒔 𝑲𝒐𝒓𝒆𝒂𝒏 𝒇𝒐𝒐𝒅 𝒕𝒉𝒆𝒓𝒂𝒑𝒚 𝒂𝒏𝒅 𝒔𝒐𝒍𝒂𝒓 𝒕𝒆𝒓𝒎𝒔 𝒊𝒏 𝒉𝒊𝒔 𝒄𝒖𝒊𝒔𝒊𝒏𝒆. 𝑻𝒉𝒊𝒔 𝒈𝒖𝒆𝒔𝒕 𝒄𝒉𝒆𝒇 𝒆𝒗𝒆𝒏𝒕 𝒘𝒊𝒍𝒍 𝒃𝒆 𝒉𝒆𝒍𝒅 𝒂𝒕 𝑨𝒏𝒕𝒐𝒊𝒏𝒆 𝑹𝒐𝒐𝒎 𝑺𝒉𝒆𝒓𝒂𝒕𝒐𝒏 𝒈𝒓𝒂𝒏𝒅 𝑻𝒂𝒊𝒑𝒆𝒊 𝒅𝒖𝒓𝒊𝒏𝒈 𝟗/𝟐𝟕-𝟗/𝟐𝟗, 𝒔𝒆𝒂𝒕𝒔 𝒍𝒊𝒎𝒊𝒕𝒆𝒅.
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活動時間
𝟗/𝟐𝟕 (五)晚宴、𝟗/𝟐𝟖(六)午晚宴、𝟗/𝟐𝟗(日)午宴
𝟗/𝟐𝟕 (五)晚宴、𝟗/𝟐𝟖(六)午晚宴、𝟗/𝟐𝟗(日)午宴餐宴價格午間套餐每位𝟓,𝟖𝟖𝟎元+𝟏𝟎%、晚間套餐每位𝟔,𝟖𝟖𝟎元+𝟏𝟎%
午間套餐每位𝟓,𝟖𝟖𝟎元+𝟏𝟎%、晚間套餐每位𝟔,𝟖𝟖𝟎元+𝟏𝟎%訂位專線𝟎𝟐-𝟐𝟑𝟐𝟏-𝟏𝟖𝟏𝟖
𝟎𝟐-𝟐𝟑𝟐𝟏-𝟏𝟖𝟏𝟖-
敬請期待
evian愛諾特卡 台灣 Enoteca Taiwan三寶堂茗茶