de nuit 》推薦這一家台北米其林一星餐廳的五個理由
Last Updated on 2025-04-19 by Foodelicious
de nuit 法式餐廳 是台灣米其林一星餐廳美食, 也是台北法式餐廳推薦之一. 這篇文章會提到 de nuit 菜單評價, 價格與其他推薦理由.
de nuit French Restaurant is Taiwan Michelin One Star Restaurant. It is also one of the Taipei French Restaurant Recommendations. This article will mention de nuit menu, price, and other recommendation reasons.
📧 自媒體採訪, 文字邀約, 行銷合作, 請 Email 至 [email protected]
If interested in cooperation, please Email to [email protected]
♛ 目錄標註: 只需要按下自己想找的項目, 會直接到所選擇的項目
♛ Table of Content Remark: Just click the subject that you want to look for. It will bring you to the subject right away.
目錄 / Table of Contents
de nuit 訂位方便且座位寬敞
De nuit Reservation is easy and seating area is comfortable
De nuit 地址為台北市大安區信義路四段175號. 離信義安和捷運站只需 5 分鐘路程. 雖然位於車水馬龍的信義路上, 用餐座位區離餐廳門口有一段距離, 具有隱私是加分. 座位區並不會過於擁擠, 適合朋友或是情人約會聚餐. De Nuit 有一個包廂, 可坐 4 ~ 6 人.
De nuit 訂位方便是推薦理由之一
✅ 只有星期五與星期六有中午用餐時段, 其他平日與週末則是有晚餐時段
✅ 星期日與星期一餐廳休息
✅ inline 訂位需授權信用卡, 會有訂金
✅ inline 訂位連結 (Link)
De nuit is located at No. 175, Section 4, Xinyi Road, Da’an District, Taipei City—just a 5-minute walk from Xinyi Anhe MRT Station. Although situated along the busy Xinyi Road, the dining area is set back from the entrance, offering a welcome sense of privacy. The seating arrangement is an ideal setting for a meal with friends or a romantic date. The restaurant also features a private dining room that accommodates 4 to 6 guests.
Easy to reserve is one of the reasons I recommend De nuit:
✅ Lunch service is available on Fridays and Saturdays. Dinners are served on weekdays and weekend
✅ Restaurant is off on Sundays and Mondays.
✅ Credit card authorization and a downpayment are required when booking through inline.
✅ Reservation link via inline: (Link)
延伸閱讀:台北信義安和美食推薦 》Restaurant Recommendation near Xinyi Anhe MRT station
ღ 台北約會餐廳 Taipei Restaurant for Dating
連結 (Link) : 台北約會餐廳懶人包 》Taipei Restaurant for Dating
連結 (Link) : 台北牛排餐廳推薦 (分區) 》Taipei Steak Recommendation
娜姐專屬讀者優惠折扣 》Foodelicious Exclusive Discount
de nuit 服務符合米其林標準
De nuit Service matches Michelin Standard
De Nuit 法式餐廳不僅連續獲得米其林一星, 也獲選為 Tatler Taiwan 2025 年度 Top 20 餐廳 與 Tatler Taiwan 最佳服務獎. 這次2025.4月晚餐用餐時 , 外場工作人員不僅人數足夠, 每一位人員也非常和善與察言觀色.
De Nuit, a French fine dining restaurant, has not only been awarded a Michelin One Star for consecutive years, but also earned a spot on Tatler Taiwan’s 2025 Top 20 Restaurants, along with the Tatler Taiwan Best Service Award. During my dinner visit in April 2025, the service team was both well-staffed and exceptionally attentive. Each member of the service team was warm, observant, and displayed an excellent sense of anticipation.
♛ 2023 米其林餐廳列表 2023 Michelin Restaurant List
延伸閱讀👉 臺灣米其林指南 2023 》2023 Taiwan Michelin Guide ( Google Map)
de nuit 菜單價格值得
De nuit Menu Price is worth it.
De Nuit Set Menu Price (2025.April Price)
✅ Lunch (Friday & Saturday): NTD $3980+10%/ person
✅ Dinner: NTD $5480+10%/person (2025.April Menu: Picture 1)
✅ They are off on Sundays and Mondays
de nuit 菜單評價: 晚餐 ⭐
De Nuit Dinner Set Menu Review
Dinner: NTD $5480+10%/person (2025.April Price )
海膽 , 玉米 , 柚子
Amuse-Bouche: Sea Urchin / Corn / Yuzu
Foodelicious: 👍👍👍
開胃小點外型設計小巧精緻. 細緻綿柔口感的新鮮海膽, 與薄脆塔殼形成鮮明對比. 海膽的濃郁旨味（umami）融合玉米的自然甜香, 尾韻則由柚子清酒凝凍收尾, 帶來微微清酸.
This amuse-bouche arrives in a refined, delicate presentation. The silky, creamy texture of the fresh sea urchin contrasts vividly with the crisp tart shell. The rich umami of the sea urchin melds with the natural sweetness of the corn, while a yuzu sake gelée offers a bright, citrusy finish.
甜蝦, 西瓜大根, 法式酸奶油
Amuse-Bouche: Amaebi / Watermelon Radish / Crème Fraîche
Foodelicious: 👍👍👍👍
這一道開胃小點如同精緻藝術品. 宜蘭甜蝦與法式酸奶油巧妙藏於以蝦高湯與西瓜大根製成的透明薄膜之下. 上方點綴一抹魚子醬, 不僅提鮮, 更增添華麗感. 相較前一道海膽小點，我更偏愛這道菜餚所展現的平衡與層次. 我喜歡甜蝦的鮮甜與酸奶油的溫潤交融, 留下不錯的印象.
The display is a work of art. This amuse-bouche layers flavors and textures with precision. Sweet amaebi from Yilan and French crème fraîche are nestled beneath a translucent film made from prawn consommé and watermelon radish. A touch of caviar on top enhances the savoriness. Compared to the sea urchin dish, I preferred this creation. The interplay between the sweet shrimp and the mellow richness of the crème fraîche left a lasting impression.
白蘆筍, 橄欖油, 雞高湯
White Asparagus / Olive Oil / Poulet
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花瓣造型呈現法式 Fine Dining 的優雅美感. 白蘆筍與雞高湯凍交織成層層花瓣, 口感脆爽. 內餡很特別 , 是以白蘆筍與杏仁奶製成, 有豆腐般的柔嫩口感. 然而杏仁奶的風味略為強勢, 稍稍掩蓋了白蘆筍本身的清甜與法國橄欖油的細緻香氣，略顯可惜.
Shaped like delicate petals, this dish showcases the Modern French Fine Dining plating. Layers of white asparagus and chicken consommé jelly form the blossom, offering a crisp bite. The soft filling is made from white asparagus and almond milk, reminiscent of tofu in texture. However, the almond milk flavor slightly overpowers the subtle sweetness of the white asparagus and the aroma of the French olive oil.
麵包與奶油
Bread & Butter
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千層丹麥與酸種麵包兩款皆展現澱粉的魅力價值, 酥脆與嚼勁兼具. 特別是一旁印有 De Nuit 字樣的奶油，質地滑順, 留下深刻印象.
Both the Danish and sourdough bread showcase the full potential of starch, striking a fine balance between crispness and chew. The highlight, however, is the silky butter embossed with the “De Nuit” logo — a refined touch that leaves a lasting impression.
花煙 , 魚子醬, 柚子醋
Bonito / Caviar / Ponzu
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微煙燻的台灣花煙切片置放於碗裡. 柚子醋與昆布鹽賦予柔和酸香, 提升魚肉的鮮甜層次. 點綴的魚子醬賦予不同層次的旨味與鹹香. 醋漬白蘿蔔不僅增加爽脆口感與平衡整道菜餚, 也增加視覺上的清透美感.
Thin slices of lightly smoked Taiwanese bonito are elegantly arranged in a bowl. The ponzu and kombu salt lend a gentle acidity and umami, enhancing the natural sweetness of the fish. A touch of caviar adds depth. Pickled daikon radish not only provides a crisp counterpoint and balances the dish, but also contributes a translucent beauty to the plating.
干貝, 花椰菜 , 馬薩拉
Scallop / Cauliflower / Masala
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馬薩拉（Masala）並非單一香料，而是一種多種香料調和而成的風味層次組合. 干貝與馬薩拉搭配讓我非常好奇. 端上桌時, 整體外觀有如燉飯. 以花椰菜製作出類似北非小米的視覺感. 微炭烤的北海道生食級干貝巧妙藏於盤底. 干貝入口後, 馬薩拉的香氣率先登場, 不是嗆鼻的辛辣，而是溫潤、帶有咖哩氣息的柔和辛香，烘托出干貝本身的自然鮮甜滋味而不喧賓奪主。這一道菜餚美味且展現 主廚 Kei 精緻且細膩的技術.
Masala is not a single spice, but rather a blend of multiple spices. I was particularly intrigued by how it would pair with scallop. When presented, the dish resembled a delicate risotto in appearance. The cauliflower was finely processed to mimic the look of couscous. Gently charred sashimi-grade Hokkaido scallop was cleverly hidden beneath. The first bite revealed a beautifully balance: the warm, curry-like spice of masala made the first impression — not harsh nor overpowering. It is smooth, aromatic, and subtly spiced. It elevated the scallop’s natural sweetness without overshadowing it. The dish as a whole was both flavorful and refined, showcasing Chef Kei’s precise technique and thoughtful layering of ingredients.
螯蝦, 竹筍, 豌豆
Langoustine / Bamboo / Pea
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三款看似日常的食材, 轉化為一道風味平衡, 視覺美感兼具的菜餚. 蝦與青豆是熟悉的經典組合，而這次則升級為炭烤螯蝦與手撥豌豆, 質地更細膩且風味更鮮明. 菜餚融入清脆竹筍，並以鱒魚卵帶來如直球般的鮮味衝擊, 令人驚豔。點綴的艾斯佩雷辣椒粉則為整體增添微辛香, 串聯起不同食材的風味層次變化.
Three ordinary ingredients are transformed into a dish that strikes a beautiful balance between flavor and visual elegance. Shrimp and peas may be a familiar classic pairing. In De Nuit Restaurant, it is elevated — replaced by delicately grilled langoustine and hand-peeled green peas, offering more refined textures and vibrant flavors. Crisp bamboo shoots bring freshness and crunch, while bursts of trout roe deliver an intense umami punch that surprises the palate. A dusting of Espelette pepper adds a gentle heat and aromatic complexity, skillfully tying together the layered profiles of each element. This dish is a testament to the chef’s ability to reinvent the familiar with finesse.
鵪鶉 ,羊肚菌, 黃酒
Quail / Morel / Vin Jaune
Foodelicious: 👍👍👍👍👍
De Nuit 菜單沒有寫到這一道菜餚食材有鴨肝與雞肝. 原以為只是單純以鵪鶉搭配羊肚菌, 實則蘊含更為細緻的巧思. 主廚 Kei 選用台灣嘉義鵪鶉的腿與胸部位.鵪鶉腿肉的部位嵌入以法國黃酒燉煮的鴨肝. 鵪鶉胸肉部位則有羊肚菌,白蘭地與雞肝. 製作方式費工費時. 盤面點綴的菇類醬與巴西里醬如畫作. 淋上的黃酒奶油醬賦予近似紹興酒的熟成香氣. 搭配醬料後的鴨肝與雞肝味道恰到好處, 不過於濃重. 這一道菜餚是近期吃到滿意且值得推薦的菜餚.
The menu at De Nuit does not mention that this dish incorporates both duck liver and chicken liver. Chef Kei uses both the leg and breast portions of quail sourced from Chiayi, Taiwan. The quail leg is delicately stuffed with duck liver, slow-cooked in French vin jaune. The quail breast is paired with morels, brandy, and chicken liver. The preparation is elaborate and time-intensive, showcasing impressive technique. Mushroom purée and Parsley sauce are placed on the plate as painting . This dish is finished with a vin jaune butter sauce that imparts a deep, matured aroma reminiscent of Shaoxing wine. The duck liver and chicken liver, while paired with the sauce, strike a perfect balance—rich but never overwhelming. This dish is one of the most satisfying and recommendable dishes.
金目鯛, 杏仁,開心果 (主菜擇一)
Kinmedai / Almond / Pistachio (Select One as Main Course)
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De Nuit 晚間套餐的主菜提供兩種選擇 – 日本金目鯛或是 A5 和牛 (+NTD $800). 我跟朋友各點一份. 金目鯛上桌時, 佐以杏仁奶油泡泡. 青醬是開心果, 櫛瓜與法國黑橄欖製作而成. 建議先切下一小塊金目鯛品嚐原味, 酥脆魚皮與細緻魚肉堪稱經典組合,油脂與鹹香取得恰好平衡. 再抹上杏仁奶油泡泡並沾取青醬, 堅果風味完美搭配金目鯛的細緻鮮味.
For the main course of De Nuit’s dinner tasting menu, customers are presented with two options: Japanese Kinmedai or A5 Wagyu (+NTD $800). My friend and I each opted for one. When the Kinmedai was served at the table, it was accompanied by a delicate almond butter foam. The pesto was crafted from pistachios, zucchini, and black olives. I recommend first sampling a small piece of the fish on its own—the contrast between the crisped skin and the tender fish meat. Adding the almond butter foam and a touch of the pesto reveals an additional layer of harmony. The nutty richness of the foam complements the refined sweetness of the Kinmedai, while the pistachio pesto brings complexity and a gentle herbaceous lift.
A5 和牛,櫻桃 ,菊苣 (主菜擇一)
A5 Wagyu / Cherry / Radicchio (+NTD $800)
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另一道和牛牛排主餐需加價 + NTD $800. De Nuit 選用日本宮崎縣 A5 和牛菲力. 和牛菲力部位肉質柔嫩細緻, 脂肪分布均勻卻不過於油膩, 是不錯的食材選擇. 紫菊苣脆片與風乾紫菊苣脆片增加口感與微酸香. 淋上的青胡椒牛肉醬汁是在平常牛排餐廳品嚐不到的醬汁, 風味濃郁且帶有些許辛香. 我喜歡這款牛排多過於金目鯛.
The second main course option at De Nuit requires just a supplement of NTD $800. The restaurant features A5 Wagyu tenderloin sourced from Miyazaki Prefecture, Japan. This particular cut is known for its melt-in-the-mouth texture, fine marbling, and well-balanced richness without being overly fatty—an excellent ingredient choice.The dish is garnished with crispy radicchio and air-dried radicchio chips, which contribute both texture and a touch of acidity. What truly elevates the dish is the green peppercorn jus—an intense, aromatic sauce rarely encountered in standard steakhouse offerings. Its bold and gently spicy profile pairs wonderfully with the steak. I preferred the Wagyu dish over the Fish dish.
橘子, 白茶, 黃吉康菜
Mandarin / White Tea / Endive
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台灣茂谷柑淋上白茶醬. 茂谷柑的濃郁橘香迅速佔據味蕾, 展現出季節水果的鮮明個性. 檸檬凝凍與檸檬柚子奶酪增添果香與酸香. 這是一道以果香主導, 酸香作為點綴的甜點.
Taiwanese Murcott mandarin is drizzled with a delicate white tea sauce. The fruit’s rich citrus aroma immediately captivates the palate, showcasing the bold character of seasonal produce. Complemented by lemon gelée and a lemon-yuzu panna cotta, the dessert brings layers of bright fruitiness and subtle tartness. It’s a composition led by citrus-forward notes, with a refreshing acidity playing a supporting role—an elegant, fruit-centric finale.
牛肝菌, 鳳梨釋迦 , 咖啡油
Cep / Sugar Apple / Coffee Oil
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雖然稱為牛肝菌冰淇淋 , 實則菌菇風味內斂低調, 並不太明顯. 入口先感受到的是鳳梨釋迦的果香，與法國三倍牛奶起司交織出濃郁奶香與絲滑口感. 咖啡油增加微苦香氣 , 令人印象深刻的甜點搭配組合.
Despite being named porcini ice cream, the mushroom aroma remains subtle and restrained. What first greets the palate is the bright, tropical flavor of sugar apple, which melds seamlessly with the rich creaminess of French triple-crème cheese. The result is a silky, luxurious texture. A drizzle of coffee oil adds a gentle bitter note, creating an unexpectedly contrast. It is a sophisticated dessert pairing.
茶或咖啡
Tea or Coffee
茶點
Mignardises
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我個人比較喜歡花瓣造型的蘋果卡士達慕斯.不僅外型優雅動人，口感也更契合我對甜點的期待.另一款茶點則結合芝麻脆餅、巧克力慕斯與綿密紅豆餡 .
I preferred the petal-shaped apple custard mousse. The display is beautify . The texture and flavor are also my ideal mignardises. The other sweet offered a layered composition of sesame tuile, chocolate mousse, and a smooth red bean paste.
de nuit Wine Pairing 可嘗試
You can try De Nut Wine Pairing
De Nuit Wine Pairing 價格 (2025.4 月 價格)
✅ 6 Full Glasses NTD $3200+10%
✅ 6 Half Glasses NTD $2200+10%
備註: 非酒精餐搭酒 6 Glasses NTD $1800+10%
許多台灣西式餐廳將餐搭酒價格分為 “6 杯與3杯 “ 與 “Regular 與 Premium “ 價格. De Nuit Wine Pairing 則是分為 “ 整杯 vs 半杯”. 最主要是讓客人品嚐更多不同酒款, 增加用餐樂趣. 這六杯我最喜歡的是第四杯 – 1995 Côtes du Jura Blanc Magnum Domaine Rolet. 搭配鵪鶉那一道菜餚非常適合與完美.
De Nuit Wine Pairing Price (2025.April Price)
✅ 6 Full Glasses NTD $3200+10%
✅ 6 Half Glasses NTD $2200+10%
Remark: Non-Alcohol Pairing 6 Glasses NTD $1800+10%
Unlike many Western restaurants in Taiwan that offer wine pairings in categories such as “3-glass vs. 6-glass” or “Regular vs. Premium,” De Nuit provides a thoughtful alternative: full glass vs. half glass. This approach allows guests to sample a wider variety of wines, adding layers of enjoyment to the dining experience. Among the six wines served, my personal favorite was the fourth glass – the 1995 Côtes du Jura Blanc Magnum from Domaine Rolet. Its mature, nutty depth and oxidative complexity paired exquisitely with the quail dish — a flawless match that truly elevated the course.
總結 Summary ⭐
✅ De Nuit 法式餐廳方便, 從信義安和捷運站只需走 5 分鐘
✅ De Nuit 餐廳不僅是米其林一星, 也獲選為 Tatler Taiwan 2025 年度 Top 20 餐廳 與 Tatler Taiwan 最佳服務獎. 所有獎項實至名歸.
✅ De Nuit 晚餐套餐是NTD $5480+10%/人. 在米其林等級餐廳是中等, 並不是最便宜, 也不是最貴. 我個人覺得 NTD $5480 套餐是值得, 而且吃得飽.
✅ Chef Kei 有充分展現他的現代法式料理手法與設計美感. 例如 “鵪鶉 ,羊肚菌, 黃酒” 那一道菜餚是我近期吃到滿意值得推薦的菜餚. 我也不常吃到 “干貝 花椰菜 馬薩拉 “搭配的和諧料理.
✅ 如果喝酒, 建議點 Wine Pairing.
✅ De Nuit is conveniently located just a 5-minute walk from Xinyi Anhe MRT Station.
✅ A Michelin one-star restaurant, De Nuit has also been recognized as one of Tatler Taiwan’s Top 20 Restaurants of 2025 and awarded Best Service — all well-deserved accolades.
✅ The dinner tasting menu is priced at NTD $5,480 + 10% per person, which falls within the mid-range among Michelin-starred establishments — neither the most affordable nor the most extravagant. Personally, I believe the experience justifies the price. And you can fulfill your appetite.
✅ Chef Kei showcases his refined techniques in modern French cuisine and an eye for beautiful presentation. Dishes such as the quail with morel and yellow wine sauce left a lasting impression and are worth recommending. Another standout was the scallop with cauliflower and masala — a surprisingly harmonious combination rarely encountered.
✅ If you drink wines, I would suggest you to order Wine Pairing.
♛ 此為邀約文, 但撰寫的是真實感受
♛ This is a promotion article, but state the true and sincere review.
♛ About Me | Front Page
de nuit 資訊
De Nuit Restaurant Information
餐廳: De Nuit
地址: 台北市大安區信義路四段175號 (Map)
電話: 02-2700-1958
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Website: https://www.denuit.com.tw/
Facebook: https://www.facebook.com/denuitTaipei/
Instagram: https://www.instagram.com/denuit_taipei/
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Restaurant: De Nuit
Address: No. 175 , 4th Section, Xinyi Road, Daan District, Taipei City(Map)
Tel: 02-2700-1958
