Michelin French Chef collaborates with Taipei Far Eastern Group's Shangri La "Fragrant Palace" Chef to create the "French Cantonese Symphony Double Kitchen Feast"

        Far Eastern Group Shangri La's "Fragrant Palace" in Taipei will launch a limited edition "French Cantonese Symphony Double Kitchen Feast" from August 21-23. Pascal Aussignac, a French chef who has led Club Gascon restaurant to star for 24 consecutive years, is specially invited to Taiwan to join hands with "Fragrant Palace" chef Liao Jinhui and present a six course feast that combines French and Cantonese creative sparks. The package is priced at NTD 4680+10% per person, and an additional NTD 1080+10% can be added to pair with three selected table wines. Seats are limited, reservation hotline: (02) 7711-2080.

        After the Michelin legend in London comes to an end, we will depart again. Club Gascon's renowned chefs will make their first overseas guest stop in Taiwan

        Pascal Ausignac, from Toulouse, France, studied under the legendary chef Guy Savoy. He founded Club Gascon in London in 1998 and received his first Michelin star in 2002. He has maintained his star rating for 24 consecutive years and has become an important representative of French cuisine in London. In addition to being evaluated by the UK's AA Food Guide 3 AA Rosettes, the chef also won the vegetarian category championship at the 2023 World Food Championships in the United States. During this period, he also built six restaurants in London. He believes that the key to maintaining quality lies in "daily attention to detail".

        In early 2026, the head chef decided to put an end to the 27 year old Club Gascon and embark on a new creative journey, with Taipei Guest being an important starting point for this new journey. For this collaboration, Pascal Ausignac brought a variety of signature sauces from the UK to Taiwan, combined with French local characteristics and Cantonese food culture, cleverly incorporating jellyfish, black mussels, and duck breast into the dishes, leading Taiwanese foodies to experience the new culinary aesthetics created by the collision of contemporary French cuisine and Cantonese cuisine.

        Double chefs break free from their comfort zone and engage in a deep dialogue on French and Cantonese craftsmanship

        Chef Liao Jinhui of "Xianggong" stated that this collaboration is not simply about piecing together different elements, but rather a two-way exploration across different cuisines. When developing Wagyu main dishes, French cuisine prefers low-temperature slow cooking and concentrated sauce, while Cantonese cuisine emphasizes the wok style of high-temperature stir frying. After repeated adjustments, we finally chose Hong Kong style jelly sauce combined with French scallion oil concept, which combines pot air and smooth taste. Chef Pasco also praised Chef Liao's floral gelatin soup, which utilizes French clarification techniques to create a transparent and rich flavor. The two chefs unanimously emphasized that this collaboration is a deep exchange and tribute between the two culinary traditions.

        A limited six course star rated menu during the "French Cantonese Symphony. Double Kitchen Feast" period

        1. Charcoal Smoked Jellyfish Peel Chilo Peppers French Basque Vinegar Garlic Crispy Slices: Using charcoal light fumigation to give the jellyfish an elegant charcoal aroma, paired with the sweetness of Spanish Peel Chilo Peppers, and the Basque traditional spice vinegar specially brought by the chef from the UK to Taiwan, finally sprinkled with garlic crisps, perfectly transforming Cantonese cold dishes into appetizers with a South French flavor.

        2. Black mussel dumpling fermented mushroom Hongxi mushroom: The chef reshaped the classic mussel cuisine (Mouclade) of La Rochelle, a famous port in South France, strictly selected black mussel to wrap into ink flavored dumplings, and the filling and soup base were combined with slow fermented mushroom, Baijiu, French fresh cream and elegant spices to slow stew, and the mellow aroma of fermented mushroom set off the sweet ocean flavor of black mussel, interwoven with a full and juicy feast of mountains and seas.

        3. Yao Zhu Zhen Zhu Bei Hua Jiao Jinhua Ham Soup: Traditional Cantonese style broth is infused with French chicken soup (Consomm é) techniques, carefully selecting Taiwanese spring chicken, catfish flower gum, Hokkaido Yao Zhu from Japan, Australian Zhen Zhu Bei, and Guizhou Zhu Sheng. After slow simmering and fine filtering, it presents the ultimate deliciousness of clarity, warmth, and smoothness.

                4. Duck breast five spice white asparagus wine sauce: The outer skin of the duck breast is fried until golden and crispy, and the sauce combines Eastern five spice, chef's special pickled walnuts, and French Armagnac brandy sauce. It is paired with fresh and tender white asparagus stewed with licorice, showcasing the unique balance of spices, wine aroma, and duck fat.

        5. Kagoshima A4, Japan, and cattle jelly sauce fresh fig green protein Fried Rice. The sauce gathers in the Hong Kong style jelly pot and introduces the concept of French onion oil. Combined with the protein Fried Rice with distinct grains, it presents the style of Taiwan, France and Guangdong. The top layer is decorated with gold foil, leek flower and red onion circle, integrating the French dish setting aesthetics into the traditional Cantonese Fried Rice.

        6. Poplar Branch Mannose, Lemon Sabrietta Fruit Dew, Grapefruit Crystal Jelly: based on mango mascarpone and half moon mango thyme cotton candy, the fruity fragrance is coated in film gel, and the taste of flow will blossom immediately after biting. The bottom layer is paired with crisp lemon Sable cookies, and the edges of the plate are embellished with white peach sauce and mango sauce; When serving the table, it is sprayed with guava fruit dew to send out a charming fragrance with the water mist, which not only salutes the fashion of French perfume, but also interweaves with rich flavor levels.

        #