de nuit 法式餐廳

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de nuit 法式餐廳 以經典傳統法菜為靈感基礎，運用當令食材，融合特色元素重新詮釋

A few sweet notes to finish the meal.Fruit tart, coffee tart and citrus bonbon. Bright fruit, rich coffee and fresh citr...
19/09/2026

A few sweet notes to finish the meal.

Fruit tart, coffee tart and citrus bonbon. Bright fruit, rich coffee and fresh citrus, each with its own character.

Mignardise

每一餐的最後，也值得被好好安排。水果塔、咖啡塔與柑橘 Bonbon，三款茶點各自收住不同的風味。茶點 / Mignardise
19/09/2026

每一餐的最後，也值得被好好安排。

水果塔、咖啡塔與柑橘 Bonbon，三款茶點各自收住不同的風味。

茶點 / Mignardise

A dish is never just one version.Chef Kei revisits last season’s oyster ice cream, refining its flavours and proportions...
12/09/2026

A dish is never just one version.

Chef Kei revisits last season’s oyster ice cream, refining its flavours and proportions while keeping the original idea and introducing new details.

For Chef Kei, evolution is part of the process.

Oyster / Plankton / Fennel

一道料理，並不止於一個版本。延續上一季的生蠔冰淇淋，Chef Kei 重新梳理風味與比例，保留原有的想法，也加入新的細節。不斷求變，也是 Chef Kei 對料理的堅持。Oyster / Plankton / Fennel
12/09/2026

一道料理，並不止於一個版本。

延續上一季的生蠔冰淇淋，Chef Kei 重新梳理風味與比例，保留原有的想法，也加入新的細節。

不斷求變，也是 Chef Kei 對料理的堅持。

Oyster / Plankton / Fennel

For Chef Kei, ingredients and the seasons have always gone hand in hand.Starting with what is at its best, he considers ...
05/09/2026

For Chef Kei, ingredients and the seasons have always gone hand in hand.

Starting with what is at its best, he considers the flavours and pairings, then lets the ingredient lead the dish.

Each season has its own expression.

「不時不食」。對 Chef Kei 而言，食材與季節從來分不開。從當下的食材出發，尋找合適的風味與搭配，再回到料理本身。每個季節，都有自己的演繹。
05/09/2026

「不時不食」。

對 Chef Kei 而言，食材與季節從來分不開。

從當下的食材出發，尋找合適的風味與搭配，再回到料理本身。

每個季節，都有自己的演繹。

Black garlic. As dessert.Aged. Faintly bitter. Deep in ways you wouldn’t expect.Bright Taiwanese golden pineapple cuts t...
29/08/2026

Black garlic. As dessert.

Aged. Faintly bitter. Deep in ways you wouldn’t expect.

Bright Taiwanese golden pineapple cuts through a dark cocoa mousse, bringing acidity, sweetness and tension into every layer.

Complex, unexpected, and deliberately grown-up.

Pineapple / Black Garlic / Cocoa

黑蒜，做成甜點。酸甜裡藏著熟成的深度，尾韻帶點成熟的苦。台灣金鑽鳳梨的明亮果酸，搭配可可慕斯，風味層層堆疊。屬於大人的一道甜。鳳梨 / 黑蒜 / 可可
29/08/2026

黑蒜，做成甜點。
酸甜裡藏著熟成的深度，尾韻帶點成熟的苦。
台灣金鑽鳳梨的明亮果酸，搭配可可慕斯，風味層層堆疊。
屬於大人的一道甜。

鳳梨 / 黑蒜 / 可可

Buckwheat granita at the base, faintly toasted. A sorbet of apricot, white peach and citrus above it, a whisper of rum b...
22/08/2026

Buckwheat granita at the base, faintly toasted. A sorbet of apricot, white peach and citrus above it, a whisper of rum behind. An osmanthus tuile on top, dusted with osmanthus buckwheat and toasted grain.
A note that lingers like memory.

Apricot / Buckwheat / Osmanthus

一口清涼，帶來不一樣的節奏。底層是蕎麥冰沙，淡淡的焙烤穀物香先行；中間以杏桃、白桃與柑橘製成雪酪，最後收進一點萊姆酒的香氣。最上方覆上一片桂花糖片，撒上桂花蕎麥粉與炒蕎麥粒，讓整體多了一層熟悉卻又帶點距離感的東方氣息。杏桃 / 蕎麥 / 桂...
22/08/2026

一口清涼，帶來不一樣的節奏。

底層是蕎麥冰沙，淡淡的焙烤穀物香先行；中間以杏桃、白桃與柑橘製成雪酪，最後收進一點萊姆酒的香氣。

最上方覆上一片桂花糖片，撒上桂花蕎麥粉與炒蕎麥粒，讓整體多了一層熟悉卻又帶點距離感的東方氣息。

杏桃 / 蕎麥 / 桂花

Address

106台北市大安區信義路四段175號
Taipei
10681

Opening Hours

Tuesday 18:00 - 22:30
Wednesday 18:00 - 22:30
Thursday 18:00 - 22:30
Friday 11:30 - 15:00
18:00 - 22:30
Saturday 11:30 - 15:00
18:00 - 22:30

Telephone

+886227001958

Website

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