Michelin-Starred French Chef Teams Up with Taipei Far Eastern Shangri-La’s Shang Palace Chef for “French-Cantonese Symphony: A Dual-Chef Dining Experience”

　　Taipei Far Eastern Shangri-La’s Shang Palace will present the limited-time “French-Cantonese Symphony: A Dual-Chef Dining Experience” from August 21 to 23. The restaurant has specially invited French chef Pascal Aussignac, who led Club Gascon to a Michelin star for 24 consecutive years, to Taiwan to collaborate with Shang Palace Chef Liao Chin-hui. Together they will present a six-course menu featuring creative sparks between French and Cantonese cuisine. The set menu is priced at NTD 4,680 + 10% per person, with an additional NTD 1,080 + 10% option for three selected wines. Seats are limited. Reservations: (02) 7711-2080.

 

After the End of a London Michelin Legend, Club Gascon Chef Begins Anew with Taiwan as His First Overseas Guest-Chef Destination

　　Originally from Toulouse, France, Pascal Aussignac trained under legendary chef Guy Savoy and founded Club Gascon in London in 1998. The restaurant earned its first Michelin star in 2002 and maintained its star for 24 consecutive years, becoming an important representative of French cuisine in London. It also received three AA Rosettes from the UK’s AA Restaurant Guide, while Aussignac won the vegetarian category at the World Food Championships in the United States in 2023. Over the years, he also established six restaurants in London. He believes that the key to maintaining quality is a daily commitment to detail.

　　In early 2026, the chef decided to close Club Gascon after 27 years and embark on a new creative journey. His guest appearance in Taipei is an important starting point for this new chapter. For the collaboration, Pascal Aussignac specially brought several signature sauces from the UK to Taiwan. Combining the characteristics of French terroir with Cantonese ingredients and culinary culture, he incorporates jellyfish, black mussels, and duck breast into the dishes, inviting Taiwanese diners to experience a new culinary aesthetic created by the collision of contemporary French and Cantonese cuisine.

 

Two Chefs Step Outside Their Comfort Zones for an In-Depth Dialogue Between French and Cantonese Techniques

　　Chef Liao Chin-hui of Shang Palace said the collaboration is not simply about combining different elements, but about a two-way exploration across culinary traditions. When developing the wagyu main course, French cuisine favors low-temperature slow cooking and concentrated sauces, while Cantonese cuisine emphasizes high-heat wok cooking and wok hei. After repeated experimentation, the chefs ultimately combined a Hong Kong-style sizzling sauce with the concept of French scallion oil, creating a dish with both wok hei and a smooth texture. Chef Aussignac also praised Chef Liao’s fish maw superior broth, which applies the French clarification technique to achieve a clear appearance and rich flavor. Both chefs emphasized that the collaboration represents an in-depth exchange and mutual respect between two culinary traditions.

 

Six-Course Michelin-Starred Menu for a Limited Time

　　1. Charcoal-Smoked Jellyfish, Piquillo Pepper, Basque Vinegar, Garlic Crisp: Lightly smoked over charcoal to give the jellyfish an elegant smoky aroma, paired with the sweetness of Spanish piquillo peppers and traditional Basque spiced vinegar specially brought from the UK by the chef, then finished with garlic crisps. This Cantonese cold appetizer is transformed into a starter with a distinctly southern French character.

　　2. Black Mussel Dumpling, Fermented Shiitake, Hon-shimeji Mushroom: The chef reimagines the classic mouclade from La Rochelle in southern France. Black mussels are wrapped in ink-flavored dumpling dough, while the filling and broth combine slowly fermented shiitake mushrooms, white wine, French cream, and delicate spices. The deep aroma of fermented mushrooms complements the mussels’ fresh marine sweetness.

　　3. Dried Scallop, Pearl Shell, Fish Maw, Jinhua Ham in Superior Broth: French consommé technique is incorporated into a traditional Cantonese superior broth. Taiwanese spring chicken, fish maw, Hokkaido dried scallops, Australian pearl shell, and Guizhou bamboo fungus are carefully selected, slowly simmered, and finely filtered to create an exceptionally clear, mellow, and refined broth.

　　4. Duck Breast, Five-Spice, White Asparagus, Wine-Infused Sauce: The duck breast is seared until the skin is golden and crisp. The sauce combines Chinese five-spice, the chef’s specially pickled walnuts, and a French Armagnac sauce, paired with tender white asparagus braised with licorice to create a distinctive balance of spice, wine aroma, and duck fat.

　　5. Japanese Kagoshima A4 Wagyu, Sizzling Sauce, Fresh Fig, Emerald Egg-White Fried Rice: Richly marbled Japanese Kagoshima A4 wagyu is seared over high heat with sea salt and served with fresh Taiwanese figs browned in butter. The sauce combines a Hong Kong-style sizzling-pot sauce with the concept of French scallion oil, accompanied by fluffy egg-white fried rice. Gold leaf, chive blossoms, and shallot rings complete the dish, bringing French plating aesthetics to traditional Cantonese fried rice.

　　6. Mango Pomelo Sago Sphere, Lemon Sablé, Guava Coulis, Grapefruit Gelée: Based on mango mascarpone and crescent-shaped mango-thyme marshmallow, this dessert encases fruity flavors in a thin gel membrane that bursts with a flowing texture when bitten. Crisp lemon sablé provides the base, with white peach and mango sauces around the plate. Guava coulis is sprayed tableside, releasing an enchanting fragrance as the mist disperses. The dessert pays tribute to French perfume and fashion while weaving together rich layers of flavor.

#