Principe 原則 - Tainan City

Seeing fb's advertisement brings back memories of that day It reminds me that I must tell the experience of that day As soon as I entered the restaurant, I faced a new sommelier It is easy to feel jerky and unnatural movements But newcomers are inevitable Starting from serving wine is a bad start Ask the sommelier that there is no pairing The boss came out again and said yes... I want to say if there is one, please order it Can make the meal more complete experience The first glass of risling told me to chill But the table is only slightly lower than normal temperature Really only a little bit Other wines are not at the correct temperature It's a pity that these wines Because in the restaurant at the beginning of marc in Kaohsiung Drink the same wine But provides the correct temperature The taste is really far away The next step is to serve After the proprietress introduced each dish Just about to take the first bite Will introduce it again It's really embarrassing...Whether to eat or not... Especially the story of venison...that's why I must write this review The sommelier told a story that deer hunting is only possible in France in autumn, so the chef specially designed this dish, and he asked that the venison is from New Zealand.....It’s okay, but the fb article says Said it is from Taiwan.... What is it... The following is about the feelings of the dishes, because the feelings of the dishes are more subjective, it is only for reference: 1. The hamburger steak is relatively raw, the taste is soft and rotten, and the seasoning is good 2. The fishy smell of milkfish is more obvious, and the tapi is very fragrant to save this one 3. The taste of the eel is average, imitating the sweet and sour taste of Tainan, but the cake crust is really tough, and the eel is thrown on the table when it is bitten. 4. The venison cut is very small and has been stewed to dehydration. The taste of other ingredients and marigold leaves has overwhelmed the unique game flavor of venison, and it has lost the meaning of eating venison. 5. The introduction is a variation of the grilled beef tongue with green onion...The beef tongue is very tough, without the aroma of straight grilling, and the egg yolk is only sticky after being mixed in. 6. There is an eyelash on the corn sorbet, but the sommelier is aware of it, which is great 7. Earthen fish.... fried basil leaves, fried eggplant, oil as a sauce... very oily 8. Introduced as 3 minutes of ripening without blood, the inner temperature is normal, so it is normal that no blood is visible, but the actual maturity is only one portion cooked, the inner meat will have a muddy feeling after chewing, and the internal tendons are also too raw It cannot be bitten at all, but a whole tendon can be pulled out of the mouth. The side dish is like a sweet sausage meat, which is acceptable in Tainan. The outer ring of the filet is white and does not have the aroma of Mena’s reaction. 9. Dessert is the best dish for the meal, with a balanced and rich taste 10. A little bit of tea, as shown in the picture, the hollow blasting Kelly, the almost dried-out Madeleine, and the jelly is really different. It’s the worst experience in recent French food In terms of ingredients, it is fresh, but the combination of flavor, basic technology, and on-site service in the design of the dishes all need to be strengthened But there are really satisfying parts 1. The proprietress’s advances and retreats are handled appropriately 2. The decor is very new 3. The table will be cleared at any time during the meal 4. Quiet dining environment The reason for giving 2 stars is the decoration and the proprietress, and the sommelier said that there is only one chef in the field who is the chef who is cooking. It has been short of people for more than 2 months. I am also a person in the catering industry. The shortage of manpower in the catering industry is indeed It is a fact, especially those with professional skills are even more lacking, but for a customer who has ig or fb chasing your shop at any time, it is not appropriate to say that the apprentice’s resistance is not enough in terms of restriction.

The service is very kind Make people feel sweet Beyond some one-star and dinner plates Serving is also very professional Dishes blend with cultural elements of Tainan's local ingredients The dining environment is very comfortable Every dish is used up by all the guests present Then I went up and down and introduced Doesn't make people feel oppressive 2980+10% / per

#tainan food #finedining #happy520 The Principle that I wanted to step on for a long time, Even the rules are very Principle, 18:30 is 18:30, Neither early nor late, Get the wine first, I chose two wines today (brought my own), (No corkage fee, 100 for a cup wash) (The wine selection in the restaurant is also very good, the sommelier is very good) A Calon Segur love wine from Bordeaux and Grand Cru Champagne from Romain Tribaut, I have never drank it myself, It's been in the wine cabinet for a while, never had a chance to take it out, exactly 520, Remember the last Presidential Inauguration Day(?) The Three Armies of Love Chateau is the left bank of Bordeaux which is quite decent and delicious, The aroma of black fruit is the main axis, portion of champagne, In fact, it was purchased by Costco 13XX, I didn't hold out much hope, But when I drink it, it still exceeds my expectations. The aroma of green apple rushes out as soon as the bottle is opened, Later, lemons also came out, not bad, The cup smells sour yeast toast, too, It's not so intense, The fineness of the bubbles is okay, But at its price point I feel like it beats some well-known champagne brands, Meals are 9 courses set, The most impressive is the first appetizer, Milkfish + Bell Pepper + Caviar, make mousse, The dense and delicate taste and rich flavor, Another sip of champagne, cool, And the sheep and pigs for the main meal are super cool too! ! ! There are five flavors and aromas in a pork chop, A dish that can be the protagonist! I'm too lazy to type, Good wine and good meal :)