Brisé signifies breaking traditional frameworks and reinterpreting classics. In the summer of 2025, led by emerging chef Pili, the restaurant will reinterpret the appearance and cooking style of ingredients through skillful techniques and respect for them. The result will be dishes that are visually appealing, layered, and warm, with a space that echoes the spirit and rhythm of contemporary French style, offering a light and bright ambiance. A total of 16 tables will be available.

Opening Appetizers Harbor Boat | Bluefin Tuna, Donggang Sakura Shrimp, and White Jade Bitter Melon Inspired by the small boats of a summer harbor. The chef cleverly presents bluefin tuna backbone, kicking off the summer feast with a grand display! A boat-shaped tower shell sits atop the bluefin tuna backbone. Inside the tower shell is a rich, fatty bluefin tuna belly, infused with the savory flavor of caviar. The sweet and slightly bitter pickled white jade bitter melon balances the richness as you chew. The tail end is crispy and fragrant with sakura shrimp and fried onions. Sun-Dried Lamb Shoulder, Eggplant, and Wild Leeks Inspired by the warm, earthy aroma of summer sunshine. The rich, fatty flavor of confit and lamb shoulder blends with the unique smoky, earthy taste of charcoal-grilled eggplant; wild leeks bring out the wild spiciness of the mountains, while the tangy white anchovy at the top brightens the finish. One bite offers a perfect fusion of fat, smoke, herbs, and a slightly sour, salty, and savory flavor. **Green Shade | Penghu Cucumber, Silk Cheese, Lemon Verbena** Seasonal Penghu zucchini is transformed into a light and delicate mousse, interwoven with the soft creaminess of silk cheese. Inside, crunchy, sweet and tangy pickled zucchini chunks add texture, while the finish lingers with a bright, herbaceous lemon verbena aroma, evoking the refreshing feeling of being under the lush green shade of zucchini vines in summer. **Sea Mist | French Oysters, Cucumber, Wasabi, Caviar** Served with a cool, misty finish, enjoy the sea-infused, mineral-rich French oysters and salty caviar on your palate amidst the rising steam. The addition of cucumber and wasabi sorbet and green apple provides a refreshing tang. The finish accompanies the herbal notes of dill, like a cool, spicy mist spreading across the tongue. **Qingrou | Australian Veal Thymus, Noodles, Tuberose Basil, Basil** Pan-fried veal thymus, crisp on the outside and tender on the inside, intertwines with delicate, soft herb noodles for a delightful creamy and flavorful experience; tuberose bamboo shoots and a variety of crisp summer green vegetables add a refreshing crunch. The herbal aroma of basil blends with the savory flavor of bacon and nuts, elegantly interpreting the gentleness and greenery of summer. **Shuyang | Iberian Black Pork, Yunlin Xuyang Carrot, Nepalese Sichuan Pepper Berry** The main course features Spanish Iberian black pork belly, charcoal-grilled to showcase its rich smoky flavor, paired with sweet, earthy Japanese Xuyang carrots grown by contracted farmers in Yunlin, blended with the mellow sweetness and slightly spicy finish of red miso and Erjingtiao chili peppers. The carrots, candied with Nepalese Sichuan pepper berries, and the unique ripe fruity sweetness of pineapple chunks present a full-bodied flavor reminiscent of the bright summer sun. Honey Dew | Yunlin Alus Hami Melon, Mascarpone, Pistachio The main dessert features the Japanese variety Alus Hami melon, which is abundant in Yunlin during the summer. It is made into a refreshing sorbet with fresh fruit pulp to release the full sweet aroma of honey dew. It is layered with rich pistachio sauce and topped with grapefruit mascarpone cheese foam with delicate milky aroma, weaving a sweet finale for the midsummer.

餐廳週限定套餐僅限平日午餐：12:00-14:30 訂位時請備註台北餐廳週套餐 「台北餐廳週」限定套餐，每位新台幣 $2,600 元，內含特別獨家規劃的套餐料理，實際菜色將依當日食材狀況彈性調整。 套餐費用不含酒水、服務費、水資及現場其他額外消費項目。用餐時段等相關規則，請參閱訂位須知。 預訂時，請務必註明為「台北餐廳週限定套餐」；若未註明，將視為一般訂位。 由於該套餐為特製套餐，每日因應訂位人數備料，因此未能臨時更換訂位人數；每日數量有限，現場將保有最終營運決策權。 如遇特殊情形需調整餐點內容或供餐時段，餐廳將依主辦單位流程同步更新資訊，並以現場公告為準。