台北民生社區的 50/50 法國餐廳是 2018 米其林餐盤名單之一, 也在松山區餐酒館名單中.
50/50 Cuisine Française French Restaurant is one of the restaurants at 2018 THE PLATE MICHELIN GUIDE TAIPEI. It is one of the bistros at Taipei Songshan District.
50/50 Cuisine Française菜單在文末 Menu is at the end of article
位於台北最文青的富錦街上, 鄰近 “Beher食物研究圖書館”和 “金舌頭食集”, 並無常見落地窗設計, 讓客人保有應有的隱私, 室內裝潢則是高雅白與耀眼黑裝潢搭配, 餐廳佔地不大卻能隔出可容納 6~ 8 人的小包廂, 座位不會過於擁擠, 相當適合約會. 半開放式廚房不斷傳來主廚與其團隊的英文對話, 外場經理與服務生都吸當有禮貌, 並沒有因為得了米其林餐盤而降低專業服務水準, 50/50 Cuisine Française 裡的 50/50 其中一個定義即是 50%的傳統加上50%的創新. 當天用餐是中午用餐, 雖然有平價午間套餐, 但還是決定單點主廚拿手料理.
The restaurant is located at Taipei Minsheng Community, which is at Fujin Street. It is near “Origins Foodist” and “Beher Food Library”. The indoor design is mainly black and white. The restaurant is not large, but they still manage to have a private dining room for 6~ 8 people. Their service is professional and also friendly. 50/50 Cuisine Française offers lunch set on Friday, Saturday, and Sunday.
Price: NTD $420
Foodelicious 美味程度: 👍👍👍👍👍
跟 “Le Blanc Taipei” 一樣皆是採用桌邊服務, 店員將暖橘色濃湯注入深盤, 表面張力給予視覺上震撼, 建議先從最上層勺起第一口, 即可感受到長時間熬煮的原始海鮮風味魅力, 再將湯盤底的白色法式鮮奶油攪拌, 味蕾瞬間可感受到濃郁奶香, 波士頓龍蝦切塊也是相當鮮美, 我相當推薦這道料理.
Same as “Le Blanc Taipei”, they offer table service for the soup. The warm orange color and thick texture bisque are poured into the soup plate. I would suggest to take a sip at the appearance before stirring. The tastebuds can sense the fresh and raw seafood flavor due the long-time stewing. After stirring the white cream at the bottom, the taste becomes more creamy and milk flavor. The Boston lobster is also fresh and delicious. I strongly recommend this dish.
Morel Mushroom Cannelloni
Price: NTD $680
Foodelicious 美味程度: 👍👍👍👍
採用杜蘭小麥手工製作的麵捲費時費工,在台灣餐廳相當少見, 深麥色直筒內餡裡有雞絞肉, 羊肚菌與其他菇類, 稍做調味後的內餡讓我一度以為是 “al sorriso 義大利餐廳”裡的松露牛肉餃, 也許是因為濃稠雞汁醬汁覆蓋住菌菇香氣, 麵捲Q彈程度不在話下, 最值得一提的是帕瑪森起司白色泡沫, 輕描淡寫地讓麵捲增加起司風味, 減少麥香.
The hand-made Cannelloni is made with durum wheat, which cost lots of time and effort to make. The dark brown color cannelloni filling has grind chicken meat, morel mushroom, and other mushrooms. The chef adds a few spices into the filling to add more flavors, which tastes a bit like the truffle beef Ravioli at “al sorriso Italian Restaurant”. The sauce is made with chicken broth, which might cover the mushroom unique flavor. The parmesan cheese foam upgrades this dish’s delicious level.
佐餐麵包 & 西瓜冰沙 & 餅乾
Bread, Wintermelon Slush, Cookie
Foodelicious 美味程度: 👍👍👍👍
在這裡用餐讓我最驚訝的是單點也有佐餐麵包與甜點, 布里歐麵包鬆軟加上奶油別有風味, 西瓜冰沙口感相當細緻, 也不會過甜, 我相當推薦, 杏仁餅乾的酥脆與瑪德蓮的紮實讓我意識到原來 50/50 Cuisine Française 跟 “Chou Chou 法式餐廳“一樣有專屬甜點主廚.
The most surprising part of dining here would be that the customer can also have breads and desserts. Brio pairs great with the butter. The wintermelon slush texture is dense and yet not overly sweet. The crispy almond cookie and the madeleines made me realize that 50/50 Cuisine Française has dessert chef, just like “Chou Chou French Restaurant”.
店名: 50/50 Cuisine française
地址: 台北市松山區富錦街448號1 樓 (Map)
Restaurant Name: 50/50 Cuisine française
Address: No. 448, Fujin Street, Taipei City (Map)
Nearby MRT station: Nanking Sanmin MRT station
Operation Hour: Check Facebook
Lunch Menu (It May Vary)