My Inspire Project - New Culinary Horizon with Papillon in Kaohsiung, Taiwan

Sharing stories through travel and food is simply the best way to connect with new friends. Early this year, I came down to the port city Kaohsiung in Taiwan and discovered this new culinary destination and project, Papillon by Chef Xavier Boyer.
Located on the 26th floor of TAi Urban Resort in Kaohsiung, Papillon features a spacious environment and elegant setting along with international delicacies. "La Cuisine is a beautiful capture of the ephemeral nature of life." Said chef Xavier Boyer, explaining why he named his restaurant after Butterfly. At Papillon, each dish is a creation and journey that transforms from cocoon to butterfly. Chef Xavier Boyer has a very interesting life story and impressive background himself: He was born in the south of France and raised in the Caribbean. He worked at 3-star Michelin restaurant Four Season’s Le Cinq, and 2-star Michelin restaurant Le Laurent, and opened L’Atelier de Joël Robuchon in London for Mr. Joël Robuchon and got a Michelin star the same year and later awarded the second star. After extensive travel and a career around the world, he decided to settle down with his beautiful wife, Febi, and family in Taiwan and brought his culinary vision and creativity to the harbor city of Kaohsiung.
He combines his French Contemporary cooking with the finest Taiwanese ingredients, giving each dish a multicultural and multidimensional outcome and new life. From the seasonal menu, we especially loved the butterfly-shaped appetizer made with white asparagus (in season) and king crab. Also, the cod fish paired with sea urchin sauce, is simply divine, refreshing, and delightful.
Being the pioneer in Kaohsiung, he and his wonderful team aim to create one-of-a-kind memories, refined dining experiences, and a new level of food culture for the port city through every attention to detail including the decor, plates, exotic ingredients, and wine pairing. Chef Boyer is incredibly hands-on, and his dedication has made his Papillion a gourmet destination for foodies in Taiwan and around the world. There is a two-month wait list for reservations, and it is definitely worth the wait and the trip!
透過旅行和美食分享故事是結識新朋友的最佳方式。今年年初，我們來到台灣的港都高雄，與米其林大廚 Xavier Boyer以及他的Papillon 團隊來了一場美食，文化以及旅遊的交流。
Papillon位於高雄承億酒店的26樓，環境優雅寬敞，還有無敵港灣景致，提供國際級的美食饗宴。 “享受精緻美食就如同捕捉生命短暫且美麗的本質。”主廚Xavier Boyer解釋為何以蝴蝶命名他的餐廳時說道。在Papillon，每道菜都是從繭到蝴蝶轉變的創作和旅程。主廚Xavier 本人有著非常有趣的人生故事和令人印象深刻的經歷：他出生在法國南部，在加勒比海長大。曾任職於米其林三星餐廳Four Season's Le Cinq、米其林二星餐廳Le Laurent，並為Joël Robuchon先生在倫敦開創L'Atelier de Joël Robuchon餐廳，同年並獲得米其林一星，後又榮獲二星榮耀。經過廣泛的旅行和世界各地的職業生涯後，他決定與他的妻子 Febi 和家人回到台灣定居，並將他對美食烹調的熱情和創造力帶來港都高雄。
他將法國當代烹飪手法與最精緻挑選後的台灣食材結合，賦予每道菜多元文化、多層次和多重生命的呈現，在高雄的美食界樹立新的國際化指標。從季節性菜單中，我們特別喜歡用白蘆筍（當季應景）和帝王蟹製成的蝴蝶形狀的開胃菜。另外，鱈魚配上海膽醬的搭配，既美味，清爽，且令人值得回味。
身為高雄的先驅，廚師 Xavier 非常親力親為，他與旗下優秀團隊對細節的關注一點都不馬虎，包括從山廳的設計裝飾、擺盤、酒單搭配等，為這座港口城市創造獨一無二的用餐體驗和新水平的飲食文化。 Xavier對於台灣以及港都的奉獻精神使他的 Papillion 餐廳成為台灣和世界各地美食饕客的首選之一。預訂通常需要等待上兩個月的時間，但這美食的蛻變呈現絕對值得等待！
Special Thanks:
PAPILLON
papillondining...
Credits:
MY INSPIRE PROJECT
Copyright of GLOREN Co.
Publisher Henry Hu
Creative Director | Executive Producer Andrew Chen
Videographer Wei Shaun Tsai
2nd Camera Soon Le
Editor Wei Shaun Tsai
Join us!
My Inspire Project - linktr.ee/Myin...
#papillonfinedining #kaohsiungbravo #taiwantravel #myinspireproject
#gourmet #culinary #hautecuisine #Taiwan #taiwantravel #taiwanfood #foodietravel #travelshow #luxurytravel #luxurylifestyle #michelinguide #cheflife #traveldeeper #foodie

[@user-qo6rq2cr7u]

❤❤❤拍得很棒！

[@MyInspireProject]

謝謝收看，很值得去一看

[@markhelfgott2619]

Good job.

[@MyInspireProject]

Thank you so much for watching! Cheers!

[@ylc3595]

看著、看著；想去高雄啦！

[@MyInspireProject]

高雄好多新鮮事，很適合去體驗一下大廚的傑作