Principe 原則

Principe 原則 Chef前往日本及法國學習料理後在法國實習，隨後在法國米其林一星餐廳擔任副主廚。
回到台灣後在自己最愛的家鄉台南創業，呈現屬於自己台日法結合的法式料理。
「Principe」是法文，中文意思為「原則」。對每件事情不含糊、不馬虎、不隨便，更不受他人影響堅持自我，將事情做到最好！這就是取這名子原由。
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Principe 原則位於台南，主廚曾於日本與法國餐廳歷練，將不同文化背景下的料理思維融入創作之中。以季節食材為核心，透過現代法式技法與細膩的風味組合，呈現隨時間更迭的無菜單料理。

料理著重食材本質與層次平衡，在克制與精準之間建立風味的深度。空間座位數不多，維持沉靜且專注於用餐體驗的氛圍，適合紀念日、約會或希望放慢節奏享受料理的時刻。

菜單內容依季節與當日食材調整，並可搭配精選酒款或無酒精飲品，提供完整的用餐體驗。

採預約制，建議提前安排訂位。

水蜜桃｜桃｜Pêche以當季水蜜桃為主軸，呈現層次分明的甜點結構。底部為加入杏仁飲調製的生乳酪起司，帶有柔和堅果香氣與細緻酸度；其下襯以荔枝酒慢火燉煮的水蜜桃醬汁，增添果香的深度與成熟韻味。中央為以香草莢低溫浸煮後製成的水蜜桃凍，呈現純淨而...
10/08/2026

水蜜桃｜桃｜Pêche

以當季水蜜桃為主軸，呈現層次分明的甜點結構。
底部為加入杏仁飲調製的生乳酪起司，帶有柔和堅果香氣與細緻酸度；其下襯以荔枝酒慢火燉煮的水蜜桃醬汁，增添果香的深度與成熟韻味。
中央為以香草莢低溫浸煮後製成的水蜜桃凍，呈現純淨而通透的果味表現；上方覆以融合龍眼蜜的水蜜桃慕斯，質地輕盈，帶有淡雅蜜香收尾。
外圍點綴新鮮水蜜桃，強化果實本身的多層次表現，於清新與甜潤之間取得平衡。

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Built around seasonal peach, this dessert presents a composition of layered textures and aromas.
At the base, a fresh almond milk cheesecake offers a delicate nutty profile with subtle acidity, set over a sauce of peach gently stewed with lychee liqueur, adding depth and a mature fruit expression.
At the center, a peach gelée infused with vanilla pod reveals a pure and translucent fruit character. It is topped with a light peach mousse enriched with longan honey, bringing a soft floral sweetness and an elegant finish.
Fresh peach surrounds the composition, enhancing the fruit’s natural complexity and balancing freshness with gentle sweetness.

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#時尚法國菜 #台南美食

Principe 餐廳入選《2026 年米其林指南》，迎來連續第五年的肯定。對我們而言，這份肯定，不只是對餐廳的鼓勵，更是一個回頭檢視自己的時刻。從二十五歲遠赴日本學習料理，到法國工作，再回到自己的家鄉台南創業；從創業初期的跌跌撞撞，到走過...
26/07/2026

Principe 餐廳入選《2026 年米其林指南》，迎來連續第五年的肯定。

對我們而言，這份肯定，不只是對餐廳的鼓勵，更是一個回頭檢視自己的時刻。
從二十五歲遠赴日本學習料理，到法國工作，再回到自己的家鄉台南創業；從創業初期的跌跌撞撞，到走過疫情，再到去年迎接第二個孩子的誕生，不知不覺，這間餐廳也陪伴著我們走過人生許多重要的階段。

這些年，店裡曾有夥伴加入，也有人離開，而始終沒有改變的是，我在廚房，太太在外場，一起守著這間小小的餐廳，迎接每一位走進 Principe 的客人。

以前覺得，開餐廳是一個夢想；現在更覺得，它是一種生活。
料理需要時間累積，經營餐廳也是。我們相信，比起急著追求結果，更重要的是把每一天做好，把每一道料理做好，把每一次用餐體驗做好。

謝謝《米其林指南》的肯定，也謝謝一路支持 Principe 的每一位家人、夥伴、朋友，以及所有走進餐廳的客人。
第五年，不是終點，而是提醒我們，不忘初心，繼續一步一腳印地走下去。
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Principe has been selected for the MICHELIN Guide 2026, marking our fifth consecutive year of recognition.

To us, this recognition is more than an achievement for the restaurant—it is also an opportunity to reflect on how far we have come.

From studying culinary arts in Japan, refining our craft in France, and eventually returning to our hometown of Tainan to open Principe, to navigating the challenges of a young restaurant, overcoming the pandemic, and welcoming our second child last year, this restaurant has quietly grown alongside our lives.

Over the years, team members have come and gone, but one thing has remained unchanged: one of us in the kitchen, the other in the dining room, welcoming every guest who walks through our doors.

We once thought opening a restaurant was a dream. Today, we see it as a way of life.

Cooking takes time. So does building a restaurant. Rather than rushing toward a destination, we believe in doing our best every single day—crafting each dish with care and creating meaningful experiences for every guest.

We are sincerely grateful to the MICHELIN Guide for this recognition, and to our family, our team, our friends, and every guest who has supported Principe throughout the years.

A fifth year is not a finish line. It is a reminder to stay true to our values and continue moving forward, one step at a time.
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#台南美食 #時尚法國菜

槍烏賊/ 綠竹筍/ 蜂斗菜槍烏賊以低溫調理，保留其純淨鮮味，並賦予近似烏龍麵般柔韌滑順的口感。搭配當季綠竹筍的清甜與風斗菜微帶野性的苦韻，堆疊出層次分明的風味對比。上桌後於桌邊緩緩注入以多種烘乾蔬菜熬製的清湯，湯體清澈卻富含旨味，將整體風味...
26/04/2026

槍烏賊/ 綠竹筍/ 蜂斗菜

槍烏賊以低溫調理，保留其純淨鮮味，並賦予近似烏龍麵般柔韌滑順的口感。
搭配當季綠竹筍的清甜與風斗菜微帶野性的苦韻，堆疊出層次分明的風味對比。
上桌後於桌邊緩緩注入以多種烘乾蔬菜熬製的清湯，湯體清澈卻富含旨味，將整體風味輕柔串聯，讓食材的細膩表現更加立體且悠長。
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spear squid/ green bamboo shoot/ butterbur

The spear squid is gently cooked at low temperature to preserve its pristine sweetness, resulting in a supple, udon like texture.
It is paired with seasonal green bamboo shoots for their delicate sweetness, and butterbur, which brings a subtle, wild bitterness, creating a layered contrast of flavors.
At the table, a clear vegetable consommé made from slowly simmered dried vegetables is poured over, adding depth of umami while delicately tying all elements together, allowing the dish to unfold with elegance and length on the palate.

#時尚法國菜 #法式料理 #台南餐廳

法國白蘆筍 / 鮮魚 / 燈籠果法國白蘆筍修除根部並細緻削去外層纖維，經兩小時低溫慢煮，使其保有充足水分，呈現柔嫩而細緻的口感。搭配海釣鮮魚，魚皮煎至酥香後靜置回溫，並以煙燻槍輕柔煙燻，選用蘋果木與櫻花木，帶出淡雅溫潤的木質香氣。醬汁以馬丁...
11/04/2026

法國白蘆筍 / 鮮魚 / 燈籠果

法國白蘆筍修除根部並細緻削去外層纖維，經兩小時低溫慢煮，使其保有充足水分，呈現柔嫩而細緻的口感。
搭配海釣鮮魚，魚皮煎至酥香後靜置回溫，並以煙燻槍輕柔煙燻，選用蘋果木與櫻花木，帶出淡雅溫潤的木質香氣。
醬汁以馬丁尼酒、洋蔥與生乳酪起司製成，風味圓潤清爽，襯托白蘆筍的清甜與鮮魚的細緻油脂。最後搭配燈籠果一同享用，增添輕柔而明亮的酸度，呈現春季清新的整體風味。
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french white asparagus / fresh fish / cape gooseberry

French white asparagus is trimmed at the base and carefully peeled to remove the fibrous outer layer, then gently cooked at low temperature for two hours to preserve its moisture and achieve a tender, delicate texture.
Paired with line-caught fresh fish, the skin is seared until crisp. While resting, it is lightly smoked using applewood and cherry wood, imparting a subtle, warm wood aroma.
The sauce is made with Martini, onion, and fresh cream cheese, offering a rounded yet clean profile that complements the sweetness of the white asparagus and the delicate richness of the fish. Finished with cape gooseberries, adding a gentle and bright acidity that brings a fresh, spring-like balance to the dish.
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#時尚法國菜 #法式料理 #台南美食

firefly squid / green asparagus / cauliflowerThe arrival of firefly squid each year always feels like a gentle reminder ...
15/03/2026

firefly squid / green asparagus / cauliflower

The arrival of firefly squid each year always feels like a gentle reminder that spring has quietly arrived.
Confit firefly squid and green asparagus are paired with a cauliflower purée enriched with almond drink, while candied jujube adds a soft touch of sweetness. The dish is finished with arugula dressed in sesame oil and makauy, bringing a fresh herbal aroma.
The delicate harmony between cauliflower and jujube is balanced by the lightness of the sesame-dressed greens. Each element may seem independent, yet they echo one another—ultimately highlighting the pure sweetness of the firefly squid.
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螢烏賊 / 綠蘆筍 / 白花椰菜

每年螢烏賊的到來，彷彿提醒著我們春天已悄悄降臨。
油封螢烏賊與綠蘆筍，搭配杏仁果飲白花椰菜泥，以蜜棗帶出柔和的甜味。最後點綴拌入胡麻油與馬告的芝麻葉，增添清新的草本香氣。
白花椰菜與蜜棗的風味細緻融合，芝麻葉與胡麻油帶來輕盈與清爽。每個元素看似獨立，卻彼此呼應，只為襯托螢烏賊最純粹的鮮甜。
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#時尚法國菜 #法式料理 #台南餐廳 #台南美食

Address

西華街34號
Tainan
70449

Opening Hours

Tuesday 18:30 - 21:30
Wednesday 18:30 - 21:30
Thursday 18:30 - 21:30
Friday 18:30 - 21:30
Saturday 18:30 - 21:30

Telephone

+88662223244

Website

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