- 會議論文
French Haute Cuisine in Taiwan, ＜＜feu d'artifice(fireworks)＞＞ or ＜＜art de vivre＞＞?
並列摘要
An increasing number of French Michelin chefs were invited to Taiwan as executive chef for a short-time (3-5 days signature lunch dinner event. Generally, they proposed a complete tasting menu to local French restaurant owners and chefs, received Taiwanese culinary team in France for recipe learning, gave some assistance like ordering special ingredients, writing marketing articles and so on. French chef could send several assistants to help local team to prepare the meal one week before his arrival in Taiwan. Despite the exorbitant cost of menu (with regard to the standard of living on the island), places may be all sold out. French gastronomy is particularly appreciated for its fine ingredients, advanced cooking techniques and sophisticated service. We attempt to understand if such an operation has contributed to increase restaurant staffs and customers knowledge of French food culture or is just a wonderful tasting experience like enjoying a fireworks show. In the first place, we analyze the contenu of menu (including wine pairing) in comparaison with Taiwanese and French dietary habits. Secondly, we try to understand the opinions of staff and customers by means of interviews with restaurant chef and head waiter. In the end, we present the conclusion and reflection.