君尹 Brisé

君尹 Brisé A contemporary fine dining restaurant by Michelin-Starred Chef Lam Ming Kin.
(1)

位於城市靜巷的君尹Brisé當代法式料理餐廳，取自法文「Brisé」意喻打破傳統框架，重新詮釋經典。新銳主廚江丕禮Chef Pili曾任Robuchon侯布雄法式餐廳副主廚、le beaujour芃卓主廚，經歷知名義、法餐廳11年歷練，累積紮實料理技藝，透過純熟技法與對食材的尊重，解構並重塑出充滿畫面感、富有層次與溫度的料理，空間氛圍亦呼應料理風格調整為輕盈明亮。 Hong Kong nostalgia, Japanese and Southeast Asian flavors, and a heartfelt connection to Taiwan blend seamlessly in this contemporary fine dining gem.

炙燒小卷風味清甜，搭配吸附蛤蜊與甜豆精華的珍珠麵。萬壽菊醃漬萵筍點亮層次，連結山海春意。🌊Green Tide｜Baby Squid・Fregula Sarda・Green Pea・CeltuceInspired by the meetin...
13/05/2026

炙燒小卷風味清甜，搭配吸附蛤蜊與甜豆精華的珍珠麵。萬壽菊醃漬萵筍點亮層次，連結山海春意。

🌊Green Tide｜Baby Squid・Fregula Sarda・Green Pea・Celtuce
Inspired by the meeting of mountain and sea in spring, lightly charred baby squid is paired with fregula sarda infused with the essence of clam and sweet pea. Marigold-pickled celtuce brightens the composition, bridging the freshness of mountain and sea.

🔗 https://inline.app/booking/Brise/Brise

#當代法式料理 #台北餐廳

🐌土醒｜長濱白玉螺肉．香椿．馬告大地回暖，白玉蝸牛自土壤甦醒，佐蒜味香草奶油，結合馬告柑橘香氣與香椿青草氣息，呈現萬物復甦生機。🐌Awakening｜White Escargot．Chinese Toon．MaqawCelebrating ...
30/03/2026

🐌土醒｜長濱白玉螺肉．香椿．馬告
大地回暖，白玉蝸牛自土壤甦醒，佐蒜味香草奶油，結合馬告柑橘香氣與香椿青草氣息，呈現萬物復甦生機。

🐌Awakening｜White Escargot．Chinese Toon．Maqaw
Celebrating the return of spring with white escargot. The richness of garlic herb butter meets the citrus spark of maqaw and the botanical depth of Chinese toon. Vibrant, earthy, and pure—the taste of nature waking up.

🔗 https://inline.app/booking/Brise/Brise

#當代法式料理 #台北餐廳

🏵️初綻｜善化鴕鳥．大黃．紫蘇以春季初綻花朵為意象，善化鴕鳥塔塔拌入微酸醃漬大黃與紫蘇草本香氣，展現明亮純淨風味。🏵️First Bloom｜Ostrich．Rhubarb．ShisoDiscover our Ostrich tartare...
27/03/2026

🏵️初綻｜善化鴕鳥．大黃．紫蘇
以春季初綻花朵為意象，善化鴕鳥塔塔拌入微酸醃漬大黃與紫蘇草本香氣，展現明亮純淨風味。

🏵️First Bloom｜Ostrich．Rhubarb．Shiso
Discover our Ostrich tartare, where floral inspiration meets culinary precision. With a hint of tangy rhubarb and the herbal fragrance of shiso, one bite delivers a bright, pristine flavor profile that celebrates the awakening of nature.

🔗 https://inline.app/booking/Brise/Brise

#當代法式料理 #台北餐廳

🌱竹芽｜春筍．鴨火腿．胡椒木以春天剛冒出土壤的竹筍為靈感，清甜春筍搭配鴨火腿鹹香與胡椒木草本辛香，呈現春季生命初萌的清新滋味。🌱Spring Shoot｜Bamboo Shoots．Duck Prosciutto．Pepper TreeA ...
26/03/2026

🌱竹芽｜春筍．鴨火腿．胡椒木
以春天剛冒出土壤的竹筍為靈感，清甜春筍搭配鴨火腿鹹香與胡椒木草本辛香，呈現春季生命初萌的清新滋味。

🌱Spring Shoot｜Bamboo Shoots．Duck Prosciutto．Pepper Tree
A dish inspired by the vitality of the earth. We pair the delicate sweetness of bamboo shoots with the cured saltiness of duck prosciutto, finished with the herbal notes of pepper tree to evoke the crisp, clean air of a new season.

🔗 https://inline.app/booking/Brise/Brise

#當代法式料理 #台北餐廳

✨春季菜單即日上市大地回春，萬物在微光中輕盈復甦。Chef Pili以「島嶼春芽」為題，開啟春季環島採集。從台東長濱白玉蝸牛、屏東萬丹田雞、台南善化鴕鳥，到東北角小卷與洄游鰆魚。配搭春筍、香椿、甜豆、韭蔥的嫩綠，法國白蘆筍、百合的淨白，餐盤...
21/03/2026

✨春季菜單即日上市
大地回春，萬物在微光中輕盈復甦。Chef Pili以「島嶼春芽」為題，開啟春季環島採集。
從台東長濱白玉蝸牛、屏東萬丹田雞、台南善化鴕鳥，到東北角小卷與洄游鰆魚。配搭春筍、香椿、甜豆、韭蔥的嫩綠，法國白蘆筍、百合的淨白，餐盤灑落明媚春光。
乾淨、明亮、輕盈的調味，穿插草本與花香，引領味蕾參與破土而出的感官盛宴。

🌱Spring Menu Now Available
As the earth reawakens in the soft spring light, Chef Pili presents “Island Sprouts”—a culinary journey of seasonal foraging across the island.
From the white escargot of Taitung and field frogs of Pingtung to the baby squid of the Northeast Coast, each dish captures the essence of spring. Vibrant greens of bamboo shoots and Chinese toon meet the pristine whites of French white asparagus and lily bulbs, painting a canvas of sun-drenched spring on every plate.
With flavors that are clean, bright, and airy, infused with delicate herbs and floral notes, we invite your palate to a sensory feast of rebirth and blooming vitality.

🔗 https://inline.app/booking/Brise/Brise

#當代法式料理 #台北餐廳

🔥暖香｜澳洲海濱和羊・開心果・杏桃・冬日香料冬季主菜澳洲海濱和羊，經藍伯爵茶與冬日香料醃漬三日，直火炭烤鎖住脂香，佐開心果泥與花椒杏桃醬，交織深沉木質節慶感，細緻純淨肉質洋溢香料悠長餘韻。🔥Ripe｜Lamb Chop．Pistachio．...
25/02/2026

🔥暖香｜澳洲海濱和羊・開心果・杏桃・冬日香料
冬季主菜澳洲海濱和羊，經藍伯爵茶與冬日香料醃漬三日，直火炭烤鎖住脂香，佐開心果泥與花椒杏桃醬，交織深沉木質節慶感，細緻純淨肉質洋溢香料悠長餘韻。

🔥Ripe｜Lamb Chop．Pistachio．Apricot．Winter Spice
Cured for three days in Earl Grey French Blue and winter spices, our lamb chop is charcoal-grilled to lock in its rich, smoky essence. Served with velvety pistachio purée and a Sichuan peppercorn-infused apricot jam, it creates a deep, woody festive profile. Every bite of the tender, marbled meat lingers with a long, spiced finish.

🔗 https://inline.app/booking/Brise/Brise

#當代法式料理 #台北餐廳

感謝您過去一年對豐麗保集團旗下老爺小花園、玖尹、君尹Brisé等餐廳的厚愛與支持。對我們而言，您不僅是賓客，更是如同家人般的老朋友。迎接2026馬年，我們將持續以匠心食藝伴您度過每個值得紀念的時刻。祝福🧧平安健康❤️馬上福到💰🧨🧨🧨📍玖尹全...
16/02/2026

感謝您過去一年對豐麗保集團旗下老爺小花園、玖尹、君尹Brisé等餐廳的厚愛與支持。

對我們而言，您不僅是賓客，更是如同家人般的老朋友。
迎接2026馬年，我們將持續以匠心食藝伴您度過每個值得紀念的時刻。

祝福🧧平安健康❤️馬上福到💰
🧨🧨🧨

📍玖尹
全年無休陪伴大家過好年
📍老爺小花園
大年初三(2/19)恢復正常營業
📍君尹Brisé
大年初七(2/23)恢復正常營業

🍓霜紅｜草莓・七星米・羅勒紅艷草莓，是冬日的一抹霜紅。搭配北海道七星米製成甘甜軟糯米布丁，佐酸香發酵草莓湯與清新羅勒油提亮果香，猶如冬日冷空氣般清爽淨亮。🍓Frosted Rouge｜Strawberry ・ Rice ・ BasilHok...
09/02/2026

🍓霜紅｜草莓・七星米・羅勒
紅艷草莓，是冬日的一抹霜紅。
搭配北海道七星米製成甘甜軟糯米布丁，佐酸香發酵草莓湯與清新羅勒油提亮果香，猶如冬日冷空氣般清爽淨亮。

🍓Frosted Rouge｜Strawberry ・ Rice ・ Basil
Hokkaido rice pudding meets fresh strawberry, fermented strawberry soup and basil oil. Refreshing, bright, and impeccably balanced.

🔗 https://inline.app/booking/Brise/Brise

#當代法式料理 #台北餐廳

❄️堅韌｜南非鮑魚．菊芋．落葵．法國黃酒嚴寒，萬物淬鍊生命力的時刻。主廚以「堅韌」為題，開啟海洋與大地的純粹對話。南非鮑魚經奶油香煎，軟嫩鮮甜；搭配烤菊芋土壤苦韻，與炙燒落葵構築味覺層次。淋上蛤蜊基底的法國黃酒醬，鮮醇酒香提味，柚子胡椒辛香...
29/01/2026

❄️堅韌｜南非鮑魚．菊芋．落葵．法國黃酒

嚴寒，萬物淬鍊生命力的時刻。
主廚以「堅韌」為題，開啟海洋與大地的純粹對話。
南非鮑魚經奶油香煎，軟嫩鮮甜；搭配烤菊芋土壤苦韻，與炙燒落葵構築味覺層次。淋上蛤蜊基底的法國黃酒醬，鮮醇酒香提味，柚子胡椒辛香與醃漬南瓜增添味覺亮點。

❄️Resilient｜Abalone．Sunchoke．Ceylon Spinach．Vin Jaune
A winter dialogue of sea and earth by Chef Pili.
Butter-seared abalone is paired with earthy roasted sunchokes and charred Ceylon Spinach. A rich clam-based Vin Jaune sauce adds depth, while yuzu kosho and pickled pumpkin provide a vibrant, spirited finish.

🔗 https://inline.app/booking/Brise/Brise

靜火｜澳洲和牛舌．燉白豆．湖南臘肉．百里香 以南法冬日燉菜 Cassoulet 為靈感，揉合年味情感的湖南臘肉。牛舌經辛香料與高湯小火慢熬，入口盡是彈軟柔嫩。煙燻香氣交織鴨油燉白豆濃醇，在靜謐火候中傳遞最舒心的冬日暖意。Quiet Flam...
22/01/2026

靜火｜澳洲和牛舌．燉白豆．湖南臘肉．百里香

以南法冬日燉菜 Cassoulet 為靈感，揉合年味情感的湖南臘肉。牛舌經辛香料與高湯小火慢熬，入口盡是彈軟柔嫩。煙燻香氣交織鴨油燉白豆濃醇，在靜謐火候中傳遞最舒心的冬日暖意。

Quiet Flame｜Beef Tongue．White beans．Smoked bacon．Thyme

Inspired by the classic Southern French Cassoulet, Brisé reimagines tradition by infusing the smoky soul of Hunan bacon—a nod to the festive warmth of the Lunar New Year.
We slow-braise premium Australian wagyu tongue to achieve a perfect symphony of textures. Paired with creamy white beans stewed in duck fat and a crisp touch of thyme breadcrumbs, every bite offers a rich, comforting embrace.

🔗 https://inline.app/booking/Brise/Brise

🧧 春節店休公告迎接新春，我們將稍作休息，補充能量與靈感。 期待假期結束後，繼續為您呈獻精緻餐飲體驗。📌 春節公休：2/16 (一) － 2/22 (日) 📌 開工營業：2/23 (一)🧧 Lunar New Year Closing No...
20/01/2026

🧧 春節店休公告
迎接新春，我們將稍作休息，補充能量與靈感。
期待假期結束後，繼續為您呈獻精緻餐飲體驗。
📌 春節公休：2/16 (一) － 2/22 (日)
📌 開工營業：2/23 (一)

🧧 Lunar New Year Closing Notice
We will be taking a short break to recharge and prepare for another year of culinary excellence.
📌 Closed: Feb 16 (Mon) – Feb 22 (Sun)
📌 Reopening: Feb 23 (Mon)

Online reservations are still available.
🔗 https://inline.app/booking/Brise/Brise

Address

No. 8, Lane 92, Section 1, Jianguo N Rd, Zhongshan District
Taipei
10491

Opening Hours

Monday 12:00 - 14:30
17:30 - 22:00
Tuesday 12:00 - 14:30
17:30 - 22:00
Wednesday 12:00 - 14:30
17:30 - 22:00
Thursday 12:00 - 14:30
17:30 - 22:00
Friday 12:00 - 14:30
17:30 - 22:00
Saturday 12:00 - 14:30
17:30 - 22:00
Sunday 12:00 - 14:30
17:30 - 22:00

Website

Alerts

Be the first to know and let us send you an email when 君尹 Brisé posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to 君尹 Brisé:

Shortcuts

Share

Category