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。

menu spécial de Noël et Nouvel An12/23 ～ 01/03NT3,680 / NT4,380今年即將在悄然之中走向尾聲。去年的這段時間，我們因迎接二寶而短暫休息；而今年，我們很高興能再次陪伴大家，一起度過這...
01/12/2025

menu spécial de Noël et Nouvel An
12/23 ～ 01/03
NT3,680 / NT4,380

今年即將在悄然之中走向尾聲。去年的這段時間，我們因迎接二寶而短暫休息；而今年，我們很高興能再次陪伴大家，一起度過這一年中最美好的時刻。
本次以傳統法式為基礎，加入我們對季節與食材的理解，呈現與日常 Principe 略有不同的節慶風味。以下菜單內容僅供參考，實際料理將依當日食材狀況與主廚靈感調整，為您帶來最適切、最美味的一餐。

menu
鴨肝｜蘋果｜冬瓜茶
豬菲力｜燉菜｜第戎芥末
迷你法國麵包｜無鹽發酵奶油
里昂梭魚丸｜楠蒂阿醬

和牛臉頰｜牛蒡｜大根 NT3,680
或
M9 澳洲和牛臀上蓋威林頓* NT4,380

歐式鞏德乳酪熟成 24 個月｜布里起司
生乳酪起司｜草莓
馬德蓮｜費南雪｜四果茶軟糖
茶或咖啡

* 威林頓版本未包入鴨肝
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As the year quietly comes to an end, we look back with gratitude. Around this time last year, we paused our service to welcome our second child. This year, we are delighted to spend the festive season with you and share these cherished moments together.
For this holiday menu, we take inspiration from traditional French cuisine and reinterpret it with seasonal ingredients and our own approach, creating a dining experience distinct from our usual Principe style. The following menu is for reference only; the actual dishes may vary depending on the day’s ingredients and the chef’s inspiration, ensuring the most fitting and delicious presentation for the evening.

menu
Foie Gras | Apple | White Gourd Tea
Pork Fillet | Turnip | Dijon Mustard
Mini Baguette | Butter
Lyon-style Quenelle | Nantua Sauce

Wagyu Beef Cheek | Burdock | Daikon
or
M9 Australian Wagyu Rump Wellington*

Comté 24 Months | Brie
Creme Cheese | Strawberry
Madeleine | Financier | 4 Preserved Fruit Tea Pâte de Fruits
Tea or Coffee

* The Wellington does not contain foie gras.
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#台南餐廳 #時尚法國菜 #台南米其林

buri / onion / martini The chef’s close friends are passionate anglers, and during this abundant season they often bring...
17/11/2025

buri / onion / martini

The chef’s close friends are passionate anglers, and during this abundant season they often bring in freshly caught amberjack, red sea bream, and bigeye snapper. The catch is delivered to the restaurant as soon as it reaches shore, preserving its pristine freshness. The chef skillfully fillets the amberjack and ages it to concentrate its natural umami and achieve a smoother, more refined texture.
For this season, the fish is paired with a sauce gently simmered from Martini and onions, offering a bright aroma with a delicate, pleasant bitterness. It is accompanied by sweet, tender zucchini and aromatic mushrooms flown in from Kagawa, creating a refined balance between freshness and depth.
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青甘/ 洋蔥/ 馬丁尼

主廚的朋友們熱愛海釣，近期正值盛產季，時常能釣獲青甘、紅甘、真鯛與黑大目。漁獲一上岸便直送到餐廳，以最短的時間保留海味的鮮度。主廚將青甘細緻取片後進行熟成，讓魚肉的旨味更加集中、質地更為柔滑。
本季搭配以馬丁尼酒與洋蔥慢煮而成的醬汁，帶出清亮的香氣與微苦的尾韻。佐以節瓜的爽甜與自香川空運來台的洋菇，讓整體風味在清新與厚實之間取得優雅平衡。
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#時尚法國菜 #法式料理 #台南 #台南餐廳 #台南美食 #台南必吃 #台南法式料理 #台南旅行 #約會餐廳 #台南晚餐 #台南米其林 #青甘 #香川

rouge duck/ potato crisp/ white truffleWe use Rouge Duck, a descendant of the traditional Beijing duck breed, raised for...
11/11/2025

rouge duck/ potato crisp/ white truffle

We use Rouge Duck, a descendant of the traditional Beijing duck breed, raised for about seventy days in carefully controlled conditions to achieve the ideal balance of fat and texture.
The meat is dry-aged for approximately 240 hours to deepen its flavor and tenderize the flesh.
When seared, the skin turns golden and crisp while the meat remains juicy and delicate, creating a beautiful contrast in texture.
It is served with thinly sliced, fried potato crisps and a warm filling made from onions, mushrooms, white truffle sauce, and a touch of cream.
The sauce is prepared from a rich stock of duck bones and aromatic vegetables, blended with dried porcini mushrooms to enhance the depth of flavor.
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胭脂鴨胸/ 馬鈴薯/ 菌菇

我們選用胭脂鴨，源自古老北京鴨品種的後代，飼養於特定環境中約七十天，使脂肪與肌理達到理想平衡。經過約兩百四十小時的乾式熟成，風味更加凝縮，肉質細嫩多汁。
煎炙時精準掌握火候，使外皮金黃酥脆、內裡柔嫩，展現鮮明的層次感。
隨盤搭配薄片酥炸的馬鈴薯脆片，與以洋蔥、洋菇、白松露醬和鮮奶油調製的溫潤餡料相輔相成。
醬汁則以鴨骨與辛香野菜慢火熬煮的高湯為基底，融合風乾牛肝菌的深邃香氣，完整呈現鴨肉的濃厚風味。
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#時尚法國菜 #法式料理 #台南 #台南餐廳 #台南美食 #台南必吃 #台南法式料理 #台南旅行 #約會餐廳 #台南晚餐 #台南米其林 #胭脂鴨 #牛桿菌菇 #菌菇 #馬鈴薯

每個季節，都有它自己的步調。秋漸深，風味也慢慢變得內斂。香箱蟹的鹹香、真鯛與洋蔥的甘潤、胭脂鴨胸的溫度、麝香葡萄的高雅，每一道，都在說著時間的轉變。近期，我們也陸續換上新的秋季菜單。然而時間往前走，四個季節又循環了幾回。我們在同一張餐桌上，...
03/11/2025

每個季節，都有它自己的步調。
秋漸深，風味也慢慢變得內斂。

香箱蟹的鹹香、真鯛與洋蔥的甘潤、
胭脂鴨胸的溫度、麝香葡萄的高雅，
每一道，都在說著時間的轉變。
近期，我們也陸續換上新的秋季菜單。

然而時間往前走，四個季節又循環了幾回。
我們在同一張餐桌上，與許多朋友共度了這些年。
這段時間，從食材到人力，成本的變化已超出預期。

Principe 已維持相同價格四年，
為了讓料理的品質、服務與節奏不被妥協，
我們將自 2026 年 1 月 6 日 起 調整套餐價格。

這份改變，不是追求更多，
而是希望能繼續以我們相信的方式，
將每個季節的風味，誠實地呈現給您。

期待在這個微涼的季節裡，
再次與您共度一場關於時間與味道的對話。
— Principe 原則

#時尚法國菜 #法式料理 #台南 #台南餐廳 #台南美食 #台南必吃 #台南法式料理 #台南旅行 #約會餐廳 #台南晚餐 #台南米其林

Boston Lobster / Myoga Ginger / Kombu-Bonito DashiDuring this trip to Kyoto, I encountered the sweltering heat of over 4...
20/08/2025

Boston Lobster / Myoga Ginger / Kombu-Bonito Dashi

During this trip to Kyoto, I encountered the sweltering heat of over 40°C. A Japanese friend casually mentioned, “Lately, drinking dashi has become quite popular.” 🤔
Thinking about it, it made perfect sense—bonito and kombu are rich in potassium and sodium, making them excellent for hydration. And since they’re caffeine-free, there’s no concern about diuretic effects.

I experimented with the extraction method and paired this flavor with Boston lobster. Each day, live lobsters are lightly blanched in boiling water, then served with confit green asparagus and myoga ginger from Nantou. To finish, a touch of Gion Mishou’s yuzu-infused ichimi adds a gentle kick of spice, before pouring chilled bonito-kombu dashi at the table.

On a hot summer’s day, this appetizer offers a refreshing coolness that relaxes both body and mind.
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波士頓龍蝦/ 茗荷/ 昆布柴魚高湯

這趟京都之行，遇上突破40度的酷暑。日本友人隨口提到：「最近流行喝高湯呢。」🤔
仔細想想也有道理，柴魚與昆布富含鉀、鈉，補充水分時格外合適，而且不含咖啡因，不必擔心利尿的副作用。
嘗試調整了萃取方式，將這份滋味與波士頓龍蝦結合呈現。每日使用活體龍蝦，先滾水略燙，再搭配油封綠蘆筍與來自南投的茗荷。最後撒上「祇園味幸」的柚香一味粉增添辛辣提味，並於桌邊注入冰涼的柴魚昆布高湯。

在悶熱的夏日裡，這道前菜帶來沁涼清爽，也讓身心隨之放鬆。
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#時尚法國菜 #法式料理 #台南 #台南餐廳 #台南美食 #台南必吃 #台南法式料理 #台南旅行 #約會餐廳 #台南晚餐 #台南米其林 #だし #波士頓龍蝦 #龍蝦 #茗荷 #祇園味幸 #夏休みの思い出

「MICHELINE 2025」-At the end of 2024, as we welcomed our second baby, the restaurant took a short break and reopened afte...
19/08/2025

「MICHELINE 2025」
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At the end of 2024, as we welcomed our second baby, the restaurant took a short break and reopened after the Lunar New Year this year.

We are honored to share that our restaurant has been selected for the Michelin Guide for the fourth consecutive year. We are truly grateful for this recognition once again.

To every friend who has supported and encouraged us along the way — thank you. We will continue to dedicate ourselves each day to our cuisine and service, striving to bring you an even more delightful dining experience.
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在2024年的年底，因迎接我們的第二位寶寶，餐廳暫時休息了一段時間，並於今年農曆新年後重新與大家見面。
很榮幸地與大家分享，我們連續第四年入選《米其林指南》。能再次獲得肯定，我們依然心懷感激。
感謝一路以來支持與鼓勵我們的每一位朋友。我們會繼續專注於每一天的料理與服務，期望帶給大家更美好的用餐體驗。
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#時尚法國菜 #法式料理 #台南 #台南餐廳 #台南美食 #台南必吃 #台南法式料理 #台南旅行 #約會餐廳 #台南晚餐 #台南米其林

Hateruma Island Black Sugar / Kagaya Monaka Wafer / Finger Lime (Citrus Caviar) In late July, during a summer trip to Ky...
17/08/2025

Hateruma Island Black Sugar / Kagaya Monaka Wafer / Finger Lime (Citrus Caviar)

In late July, during a summer trip to Kyoto with his child, our chef tasted the three-layered monaka from Kagijin and thought: What if this sense of surprise could be transformed into an appetizer?
The inspiration soon found its way into a reimagined “spring roll,” unfolding into a creation both refined and playful.
Delicate golden egg threads form the base, paired with Okinawa Hateruma Island black sugar-braised tofu, topped with a fresh shiso leaf, crisp sweet shrimp, and a touch of finger lime for a refreshing citrus lift. On the side, a sprinkle of peanut powder awaits the guest’s hand, inviting a small yet delightful moment of interaction before the first bite.

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波照間島黑糖 / 加賀種 最中餅皮 / 拇指檸檬

七月底，主廚帶著孩子到京都度假，嚐到「かぎ甚」最中餅的三重餡料時，心想：若能將這份驚喜化作開胃小品，會是怎樣的風貌？於是，靈感落在「潤餅」，展開一道細緻又富趣味的演繹。
金黃蛋絲細緻如絲綢，襯托著以沖繩波照間島黑糖滷製的豆干，鋪上一片清雅的紫蘇葉，再疊上香酥甜蝦，最後以拇指檸檬點出清新酸香。一旁特意準備花生粉，邀請賓客於品嚐前親手灑落，既添風味層次，也增添一份互動的樂趣。

#時尚法國菜 #法式料理 #台南 #台南餐廳 #台南美食 #台南必吃 #台南法式料理 #台南旅行 #約會餐廳 #台南晚餐 #台南米其林 #波照間島黑糖 #拇指檸檬 #甜蝦 #潤餅 #最中 #もなか #夏休みの思い出

「mango / cream cheese / nut」From June to August each year, nearly all of our desserts feature mangoes. The first batches...
13/07/2025

「mango / cream cheese / nut」
From June to August each year, nearly all of our desserts feature mangoes. The first batches we use are often the prized Aiwen mangoes from the old trees in Fangshan—where our boss’s family is from.

This year, we started by drying a portion of the mangoes, then blending them with pistachios and macadamia nuts into a fresh cream cheese base. The inspiration came from nougat.
We then added a layer of homemade mango sauce and mango mousse to bring out more depth and fragrance. On top, we placed honey crisps to represent the honey element in nougat. Finally, the dessert is served with fresh mango for a perfectly rounded flavor experience.

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每年六至八月，我們甜點幾乎都是使用芒果，其中第一批使用的往往都是老闆娘老家的枋山老欉愛文芒果。

今年我們先將一部分的芒果製成芒果乾，再與開心果、夏威夷果仁加入生乳酪起司製成底層基地，這靈感來至於牛軋糖。
中間淋上自製芒果醬，以及芒果慕斯，增添層次與香氣。最上方點綴蜂蜜糖片，象徵牛軋糖中的蜂蜜元素，最後搭配新鮮芒果享用，風味更加完整。

#時尚法國菜 #法式料理 #台南 #台南餐廳 #台南美食 #台南必吃 #台南法式料理 #台南旅行 #約會餐廳 #台南晚餐 #台南米其林 #芒果 #愛文芒果 #牛軋糖

yellowtail/ eggplant/ aromatic vegetables青甘/ 茄子/ 香味野菜 First, slice the eggplant thinly and sauté it until slightly golde...
25/06/2025

yellowtail/ eggplant/ aromatic vegetables
青甘/ 茄子/ 香味野菜

First, slice the eggplant thinly and sauté it until slightly golden. Next, take the prepared mustard greens and roll them up with the sautéed eggplant, spreading a thin layer of fish paste inside before shaping them. Steam the rolled eggplant at a low temperature until cooked through, and finally, give them a light roast just before serving to enhance the heat and flavor. This dish is best enjoyed alongside a vegetable broth made from fragrant seasonal vegetables.
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首先將茄子切成薄片並香煎。接著將分切好的青甘用煎熟的茄子捲起來，並在其中塗上一層薄薄的魚漿，然後塑形。將捲好的茄子低溫蒸熟，最後在出餐前再輕烤一下，以增添熱度和風味。這道料理搭配以香味野菜熬煮而成的蔬菜高湯共同享用。

#時尚法國菜 #法式料理 #台南 #台南餐廳 #台南美食 #台南必吃 #台南法式料理 #台南旅行 #約會餐廳 #台南晚餐 #台南米其林 #茄子 #青甘 #鰤 #香味野菜

quail/ asparagus/ valencia orange鵪鶉/ 蘆筍/ 瓦倫西亞橙夏橙First, the quail legs are confit in Rice Bran Oil, and then the meat is ...
22/06/2025

quail/ asparagus/ valencia orange
鵪鶉/ 蘆筍/ 瓦倫西亞橙夏橙

First, the quail legs are confit in Rice Bran Oil, and then the meat is removed. Next, the meat is further seasoned with onions and mushrooms to make quail leg balls. Before serving, the quail leg balls are coated with low-gluten flour, egg wash, and breadcrumbs, and then deep-fried.
Additionally, we serve the dish with French white asparagus cooked at low temperature using milk and goji berries (green asparagus is used instead after the white asparagus is out of season). The sauce chosen is "beurre d'orange," which has a slightly acidic taste and a refreshing orange aroma, instantly making one forget the irritations brought about by the hot weather.
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首先，將鵪鶉腿使用玄米油進行油封處理，然後將腿肉取下。再將腿肉與洋蔥和洋菇進一步調味，製作成鵪鶉腿球。出餐前將鵪鶉腿球分別裹上低筋麵粉、蛋液和麵包粉，進行油炸。
另外搭配使用了牛奶與枸杞低溫烹調的法國白蘆筍(白蘆筍停產後改換油封的綠蘆筍)。醬汁則選用「beurre d'orange」，其微酸的口感和清新的橙香，讓人瞬間忘卻炎熱天氣帶來的煩躁感。

#時尚法國菜 #法式料理 #台南 #台南餐廳 #台南美食 #台南必吃 #台南法式料理 #台南旅行 #約會餐廳 #台南晚餐 #台南米其林 #鵪鶉 #油封 #玄米油 #白蘆筍 #瓦倫西亞橙夏橙

amaebi / tofu skin / saladeInspired by bouquet wrapping, we use tofu skin as a packaging substitute for traditional Pape...
15/05/2025

amaebi / tofu skin / salade

Inspired by bouquet wrapping, we use tofu skin as a packaging substitute for traditional Paper. Inside, there is a rich blend of mixed lettuce, perilla leaves, mini tomatoes, and sweet shrimp, creating a colorful presentation that is very appetizing. Finally, drizzle over the dish a sauce made from sweet shrimp heads, chili, and Sichuan peppercorns, which enhances the flavor and provides a unique gourmet experience.
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以捧花為靈感，使用豆腐皮作為包裝取代傳統的包花紙。內部則豐富地混合了綜合生菜、紫蘇、迷你番茄和甜蝦，色彩斑斕，令人食欲大增。最後淋上由甜蝦頭、辣椒和花椒等辛香料融合而成的甜蝦油，讓整道菜更具風味，帶來獨特的美味享受。

#時尚法國菜 #法式料理 #台南 #台南餐廳 #台南美食 #台南必吃 #台南法式料理 #台南旅行 #約會餐廳 #台南晚餐 #台南米其林 #花束 #豆腐皮 #甜蝦 #沙拉 #甘エビ #迷你番茄 #ミニトマト #サラダ

firefly squid / shiitake / caracara orange螢烏賊 / 椎茸 / 卡拉卡拉香橙Using rice bran oil to confit firefly squid along with ailant...
05/05/2025

firefly squid / shiitake / caracara orange
螢烏賊 / 椎茸 / 卡拉卡拉香橙

Using rice bran oil to confit firefly squid along with ailanthus prickly ash, and sous vide green asparagus also prepared with rice bran oil, complemented by some Japanese shiitake mushrooms, this dish features the "Orange Butter Sauce" inherited from Chef Watanabe of Nabeno-Ism. Our chef made some personal adjustments to the recipe, opting for Martini and elle&vire non salted fermented butter in the preparation.

"Beurre d'orange" is a classic French sauce with a slightly acidic flavor that not only stimulates the appetite but also enriches the dish with its fresh orange aroma and rich buttery taste. Its vibrant color also provides a visually appealing experience. The key to this sauce lies in temperature control, reducing the liquid, and the quantity of butter, all of which require delicate handling to achieve the perfect flavor.
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使用玄米油與刺蔥籽一起油封的螢烏賊，以及同樣使用玄米油舒肥的綠蘆筍，再一些日本椎茸，搭配由Nabeno-Ism渡邊主廚傳承的「香橙奶油醬」，主廚加入些個人喜好對食譜做了些改良，選用了馬丁尼和鐵塔牌無鹽發酵奶油來製作。

「beurre d'orange」是一道經典的法式醬汁，微酸的口感不僅能開胃，清新的橙香加上奶油的豐富口感，使整道料理更加圓滿，鮮豔的色彩也能充分滿足視覺的享受。這道醬汁的關鍵在於控溫、液體縮汁和奶油的用量，需要細膩的掌控才能達到完美的風味。

#時尚法國菜 #法式料理 #台南 #台南餐廳 #台南美食 #台南必吃 #台南法式料理 #台南旅行 #約會餐廳 #台南晚餐 #台南米其林 #螢烏賊 #刺蔥籽 #綠蘆筍 #油封 #舒肥 #玄米油 #香橙奶油醬

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

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+88662223244

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