![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM7Ci-lnJjWbD8-cPVMGY5a9WHFUJ0eLlKp7J2lROdEJy5Aalwe2PT7b0gEyd-HsJKZhvpbwM42WLXpjUyfO0xH5IMW7SD-U6G_g6kEmbXyD3agfc2yeRZduvguT82s0hw6WzAKey2e1Zf/s1600/00-1.jpg)
【店家資訊】
店家名稱:Principe 原則
營業時間:11:30 – 14:30 & 18:00 – 21:30 (星期日一公休)
營業電話:06 222 3244
營業地址:台南市北區西華街34號 (地圖點我)
粉絲專頁:Principe
蝦米享用時間:2019/01
網誌:https://www.shiamilong.cc/2019/01/principe.html
Principe是台南少見的法式料理餐廳,主廚曾在日本大阪「辻調理專門學校 本科」,畢業後再到法國進修法式料理,並曾在「Auberge de Clochemerle」米其林一星餐廳擔任副廚師。最終在法國看到學到的東西完成的呈現在現在自己開業的餐廳「Principe 原則」。
過年後緊接著就是情人節的到來,準備好給另一半一份不一樣的大餐了嗎 ? Principe 原則 -巷弄裡的法式料理,會是蠻不錯的選項唷
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlGt4-SNABVRqJybcKPlobnpUoEh9oG9nCF1i48GHCzGSPZupY2VuKa5WSiq1pQwGLuEN7LqtjN_-w2Ls5rMIOK6tqCHHybv-AQSHmxRuHfuE9egb0Khc8OyhfXV9U5U2eE7xeYOl0b3H/s1600/01.jpg)
西華街距離台南火車站不遠,白天的話是很容易錯過Principe的,因為Principe沒有華麗的外表。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3x2rLyJ2ntO7HqkFoxkCPd3T9M5-SV2rumrQc7so80bXlP40WbvNfXnDVHURi2Hyt0kJj2qFSIOmshpMhN1B4Wu0bGFF48Qs9uQbF3UK1c7aA2MaOMER05IbhhKciw9OKwNlzLlcTgPO/s1600/02.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1X6qtgzM6GeL2l0VLmcUyH3O1mhQJWMbC4qqpgdKL4xN6M2xfjAps7UpDtUfxKSxWc1_96P_DxZ6cfXq2QC3GXuxJX9xCLnrQSEn3Br0-LjxbN9-Vmk3CcdwNbcLuM_BxqKwgOUsNnBI7/s1600/03.jpg)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeGOoCmwWhzPRA0vejUrF9MXwTdqHrm2Zu0VT_WvF_NfX1PNto8hyuH9PFIoIhpzul1u3UhR1mrWHOPKJmCN_4KBfWZIwdJEsm-9PkfnE6lV7YXY9_cV-cukeDYUzgZ0RKsVsfl8pDFhS/s1600/05.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6m9hX15HvIQVqUnmsBAoS9-QsfbvmV-w_DGnf5B2Go6JxT-hVUWvwY2spcNH-nRqhMD6XwAGFDEl3YQpuizr8ikymZj9OqHkclvrrK6bzKecxIb5S-2cmfusj8oZOmrXOW8xM02_lEv1O/s1600/06.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhovJ2uI7M-8dgVgu4CXaPvsLAbu6AXGVstG5eQmCbQK5Qii5le0yPOn-m5Bf9OFf7-RtYm7RmbP8XC4OusrdZeFquansQKbzdUGFpMYMiIzNUAUfZ6H9B9YP_NpAf7TIqeALxlcP494jr5/s1600/07.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3r5ehjO82a5vHCKDAZohjRBTEtVwC3PD2w7LtwuLl9hlKb_anl41fjuqbAlTKlCYsLPhawBH1k_xIyh0pJucPYTy_ElkWM2QiTHGUt2EmIe_tMEHF_rFQT-vsDCfsYgd0Qdazk3WAbVao/s1600/08.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaxZrKQj5kGHIgxiUBdUIIZNzbZET7PPWUIgruxZyTj-tCO1VBe5uOEjScoOHt-YfBd2RDkl0O4hWMfubYoJcPzwPD1uNx3tPfnHbXl9n2gPfBa74wFXVlN5Htbww2r2Pzuv-oRH1diYw/s1600/09.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4c3mHQQkWaZ0TzwX-MOyO4NPGCgUxKkb5a8SG0isj5g6aifHAEPF-e1PlP1z1j_3fQjKlw2nxoDMHy5U08-JBvN80qzVqbepML8GYLWqs2mCEs5U_kd4PWrB3Ks6wEyZg6D87bWdx5x7O/s1600/10.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6hljMsMNzKRrOnegZcwFqkIwYD6gi_xXTgoh8PlOJJViEParc4jqbubBCr78BBoHs37IcEbwBR3s27tY-4p0BSMx1-jaNu8xHG_SOhqwL0tgDKrMQWhIAX2NKRoS_x8a7DKgwo2FQsR55/s1600/11.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIEmifDxlKgSqIh8V511JzLKC23ayvCKyGS3M4EIwjJSI6Cyb9Yutrg0vbZZ_DSfZfNID5ma00RagDR5NR-8v11xZEfrd0jkUizDvhZJBcm0Z52-_U-aJehlFq1MWoSUrh6ZW3lUDidh9/s1600/12.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXQw6llvt-4TlvtXwd4wjZmPsNkbFTuFK0xx_Fu9SWn97cCgwqyEEmoIOiDgVIKd2ZhD9_mo3fBj4dUHgHKfPVuGuugxzatWuyXWSJK-psTYqASEkLNCOI01xzquuHM7iGAVE2IjuPYBL/s1600/13.jpg)
上面提供的菜單是這次來自法國一星餐廳的主廚來台,算是特別版本。平常的話來店用餐,有$1380 & $1980兩種價位可以提供選擇,菜單是不定時更換的,會因為提供的方式、食材的不同而有所不同,詳細的話都可以關注店家的粉絲專頁喔
先來看看開胃小品
開胃小品的部分有圓的方形的兩種,先從圓形的部分開始吃,裡頭是杏鮑菇跟結頭茴香,外面是採用可可籽製作。這個店員是建議一口吃,吃進去的口感是會在嘴裡爆開的爆漿口感。
方形的部分採用起司包覆著柚子,有一點微酸的口感。外面用榛果粉 & 韭菜花來做裝飾。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1oK-rqsjPR6PI9TJo3jv6txPNFsBviGVV-9gubjYfLe_JcXwxz4DTx_uWBrqXGxMrTswA7zKg3GwHDLa1Niyz3iQT6fhHmjJ6VaqlrDO1umxKFTTYLYr4yFgejqZt74hNTUUuuSOjWqQ/s1600/14.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jinvuwktWIBjb6hYbLdUw55Pwuxvh-yDO4m7mHep5XqlZmVDsmJ2WlA18FDzIl6EQIQ1brlGIsQFX4Yb74rbtzPM-WacUIhLozPFUOqNM3NAQduSd7-F43_aAUOAJwe1ouBbp6RKm3PD/s1600/15.jpg)
手工製作的法國麵包,上桌時是熱呼呼的,外面挺脆口的,抹上店家提供的鐵塔牌無鹽發酵奶油,奶油逐漸融化,入口是滿滿的麵粉香氣跟奶油香。
發酵奶油乳糖含量比一般奶油低,原來是奶油製作初期中加入乳酸菌種,攪拌混和然後發酵,在發酵過程中酸菌會吃掉其中的乳糖,所以乳糖含量是會比一般奶油低上一些。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWKo2FR4LDtDYhCTnFbW7B8fvu98PPlRzgmR_JgfjrIt6BhlwdXU5kOF_B-HftzI-RxQ2x2HBY4hT8q_nCBiLpDCVac-WThS7OydwClqxEHAnAfslWIYyu6TBX0MaaVBC_ONAlnNypc7C/s1600/16.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI_q-VhEOTrdQ6NcTPL3fmHFacDIAkJ3hQcl0i8p-0a1wQ79DOj81sbR1_Wkl7wxSxFMPK_8bp-V8ucZoPD54ICS5LfWxG7oddmObd08cwd8lo-LDJgDE3n2Up9NQLh6Iq8Dq1j8bsi3I0/s1600/17.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Zn9Y5wwECOCy3vD7GKMUsPlR2j6K_EsSjvHbEb9JEfniX2mB3u-XvVuxFjpKi2JPKhyphenhyphenKuKrzja3CTlatrbjQ0b1ToJGCGGZvpsoG6RtYsY8qpwKtejlCNlpx68XHD2rU64AKZcb6-KDW/s1600/18.jpg)
紅酒加入鴨肝一起製成慕斯,外面淋上的也是紅酒。白色一絲一絲的部分是蕪菁,蕪菁先用柳橙跟香檳醋一起浸泡來提升香氣,蕪菁入口時會有一點點香檳的香氣,隱約之中透露出一點柳橙的香氣。旁邊紫色的花朵是琉璃苣,像樹枝是紅色的茴香。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAi0Mt58mWo4x6sI6wLfVm041qr9XdT4msSmN2izrwQTX8-d_8z1fw8YO7ERJ6OUzxi2fvu7YhqIgRuBmCW-dVcvskao2jRpdbdW9K_kgpEqlb9TzLbwYbegx3XaletEXNNdO4iyqlt-43/s1600/22.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQmS14NrHI5nsTzY2LsG02IiAO9BK5xUcg-nbGQCbvI-2xK8sRsqPccvAuIaoxqeCRUcQqmkVb_W-ppKx7T4aybb5eOyig5wJdo9fj384g4tjfRUx7iv133NILYfIpTL6SqoFXNgy7GDV5/s1600/23.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhllP8df5JQcTwgesUgbhIl_CgK5W5ocjEkszE9nGlnvqmw6y6mcVq5ZJ_Yxnh1Xfu0XsTaiPXo9SdWFV9tn4t-9vxTiy162zaar0ASJ7KRlKazxlMAu_F6mPlteh6nD1xbuVpCJsScX09g/s1600/24.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLYQ878hUk_y9S7goqx9nOEZ9yaekQ75GN55GVUcpmqHPjnrP35uWSJHRRwLGhi-Rtqx2OFYbf18ZbIxXE9h3uJ6T08j0OLa3GO8-Pw-LYnthNCySMdieHrV2DK6ldymju2V4f9wMxysu/s1600/25.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvX8BSB5Eo0fntzRPXbqTHPb1tBIPOejeicCZ5ug8I_q6DjOXCXbR65zMyKrz1kAsBxipZs83r8s-Uew93kOqcbJLG1SRmcf9BV6GuSuL7dtoYBJcwY90KjEO8L_G1OZdSlrNBXoac09Fc/s1600/26.jpg)
北歐深海扁鱈魚旁邊的是栗子泥,配菜的部分的紅色跟白色的是甜菜根,還有白心蘿蔔、綠心蘿蔔、櫻桃蘿蔔等等,最後加上茴香草作點綴。鱈魚剛上桌的時候香氣陣陣撲鼻而來,同桌友人一致覺得好香阿XD,口感香甜滑嫩、入口即化。
淋上白色的醬好加分,白色醬汁採用魚頭跟骨頭,再加上番紅花還有cream去製作而成。(孕婦應避免食用)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK2ur_gvZe1koWayPgCoki6WPsghyWxcZX3dT6SehWH_0qftyJmKFB-iNyESbzuCvUHF-oil5vp5azwPkosD0B5rNx8F88QArQk9rzYhDOqBhBC4OcSlLEVI-RsW0bJz6xYe8Ad42rvN-e/s1600/27.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnSZzV5K_63hp34jlz_XURj0UQXAynd0oYILJHjbCoewa6tHZQ-sNmCM-syd9IfQpCjlmHMWKFxa8We3SFl23bnoNXA3xLBDLYoi2I7L0FecqmXZ_y_r2kqMvCoKgiqDN-c-NUV6HZz8O/s1600/28.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBd5_R6D7X7xwUsKGxJ0Z9EwVcBpamFbu7IC_W6jDjeV4FswmI3rF2yF9GChHx2VOayxsrsFAJJn6V-0zLWgtTPRUydHZT_v0wRzaxMyju0FnvmYb9ubErdix4q3EyaDatHC51g49N3Qa/s1600/29.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDQpSULyDO4Zl6XRcFZqvRfesi4AolXgTfu3OIC_U7NJu7IGmvEJ_EV_Z7AXBnkwIomv82jQtmvycGR7e2Of-UlY_k3kfZve8xtlyvd30-jaYZKA4SO_S6uuW6pckUUf5tq_xGpVxBq0l/s1600/30.jpg)
主菜 屏東乳鴿 or 美國CAB安格斯菲力牛二選一
安格斯菲力牛的部分採用雙面香煎、三分熟來呈現,肉質軟嫩。屏東乳鴿的部分也是採用香煎,配菜的話有彩色迷你蘿蔔,高麗菜捲。高麗菜捲蠻特別的,裡面包覆著乳鴿腿 & 綜合水果乾,吃的到乳鴿的肉還有水果香氣。上面再用香草高麗菜絲搭配水果番茄來點綴,可以搭配一旁的脆片來增加口感。
醬汁採用乳鴿骨頭加上蔬菜、松露來熬煮製作而成的松露乳鴿醬。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHKvXc8T_c7G648OgVWQiVHsvAl92gbGpvKiN2bBvjh9WCM7b1F0DhXrWpaF59NV9Xsa1zF2fmwV0VdnRadgtAa42XGG5CzCctULsLw_PLB2fP8jyy0SU5znhLeTXruv5KkI5eUsni0KQ/s1600/31.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIcKi3jhFNqZOUa4lK-4bHeIjzqYNMhY6RE6oK-xKHwEgsmOZfBNlGRaFa233ohSyZGfJgBauXxDt6HYKRnn7qdgrRAQC4LkCXIE-rdqCy8uk2oltcWr-rbLoG8O7ygCybHL-tSJDhVJh/s1600/32.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9_ooBp0qwPI9kg2hSxY2msBznU1GXsf9-wPfDx2YWE0jBSz7CxyDYoSkvM3Y_J5mbFs_43Ht5eaMkC3C_9xHn1lAgiPbBVFWOxGZ5XsY1mo5BhdV_2fGZCuWABQw5UeEGuk0VQmgdp7t/s1600/33.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4lfqKTz88w9Q7qOqhIH9-wRp5c2W4xaz8B6vN2zaj177mukjOVcU1_DKjamR9q-Wf_ZMU7nhEUBHdXR1ndS3JeSOYBUPFfaNsA85kf_QW2jNoTPHScwldbO_jYx9tZA9EGgtCwf21zU-/s1600/34.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5SDJqz49eUa90di4nLcuQejcdgJU_DFrV2WoOZsj9d7ljfkFgT8tWn7SVg4VZfF96ozqV76B3ZwNoFgiQrzTLu_HEX4Ej47BrbiGbHIPp7pozawixyivyAG0i9BWKWkVQNi9xK2ASdan/s1600/35.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzXyYR1xzPquuzbLUuMlHwjUzeouZ1UGiy1VE8p6X67_ZfE-KPao4CNc2mQf2PElultNnVgrbZNiRx6WJQ_5yvPY8C9BZ3AyRVq6KxV57kpfsxEP9SzNnsip5wUPPqyHbSgAWHdFINUFs-/s1600/36.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjV7HusIvCaBdGYDDHM0z19Bke-v_IqT0xjq3zf2Dx-TWqx3qpOwJuXIO-zcM3WQ8I1LD_QSYuZPcAMqENjIy9ouBZp0yLlOo0g9ZhmoCN4A53coyODsBmEx5z8xU7ZfJAUhmR635-ESbS/s1600/37.jpg)
外型製作成宛如小石子一般,實際上是巧克力慕斯,裡面還有焦糖,外面淋上的也是焦糖
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSrdFPxHSZISExxS08Y-AOdM0brQBmxSBNKyM2-b2eTxMQroM8JGxxs5WCIWdrkyGRJuxaCuKdG8NhDddbkdYmQLAH4dWdUqZlJheU-KLYMYUWrDJ1xrYu-ongBM-sEKrempLd8EKr5Cw/s1600/38.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcM2CGgOnfJMoeYZg003MPhRL3d2Sg3BqpCRHf7VFItQw4eXjCfBtD3fJG8M3yytXGl3LmmZcj4ezog0X5vNWurC6-kqGHW5sNggCgsBR_sVLKCw4NsKOIE7GJyFfVeLwcs7b-Aol3x_Vy/s1600/39.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixoiyqSa2_xMfIG1qVs43HLmux4qiyRFhmjANZhcI4ju6_rG0YfIFErueGp9PEfN69IoTbytvGjbV5AAJySwrYaQxkORVY2KRdJpjH9fnZEYvF_YDBi-ZYcAuxHvGuaYFo7SZdMH85t_Af/s1600/40.jpg)
甜點的部分主體是甘納許,採用新鮮的草莓以及牛奶蜜棗製成,從側面可以看的到草莓(上) & 牛奶蜜棗(下),入口是兩層不同層次的口感。上面撒上的也是新鮮的草莓製成的草莓粉 ,還有薄荷葉點綴。一支一支的部分草莓製作的蛋白霜棒。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFaoZND3fYiUd9-IQgXXquNGx2EKk6jAOyti4wH4cE3bN2lwmI9R2MSNJJ_oYmvt8-9xNpn8OJ_PYG_Q3i7Uzd2JtjkSSGvcDKWzhTC8MnFvOyfKuKTuF-Of16pIHkSECelsd5aotsJUo7/s1600/41.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCI3HojyO9xI2Y-VKmZGsy_TCYkLghaNK_GOkBqmtAtuUDfQoq54XsMVOZuaQqdjmQOnxNs5x6TjYd-blUM_nFBB4pBj1wDQ6hzp0J0-cuhxrxQZVb4ZZHKef9BT1kvSC_P6BPj6cTgVvw/s1600/42.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FyZ_K7mOPQYFLaOTN6BWLnWPeNcZz22w3s8tn_w_GXg9UT0kFu31RO6MFbGp4OFBmepz2Mc4IcHauWc7l4W3mFL2r7d0RADxIIp3SC2emPy-LQXzxMJ21VR-JFVrBWS9tg2YLdLKhcMO/s1600/43.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4vouDQqk0zUXVdzorE0VA17VrygvoBIx7Y7VMgewe6trl8qAsQCzYq4p-t0Ca-CiRHi_5Uhp22fy6ZH-m0jc01yQMLvn04ptjE1HXExkLhRJqQ6KC8jJIM3jlVHzFTW4k8Uo5SM2qp0qZ/s1600/44.jpg)
今天點了洋甘菊茶 & 拿鐵咖啡
喝完之後發現杯底竟然有店家的logo,看來店家不只是在食材、料理上用心而已。今天算是很難得的不用出國也可以享用到米其林一星餐廳主廚的法式料理饗宴,視覺味覺都兼顧的一場饗宴,隆重的分享給大家西華街上的法式料理餐廳,期待店家在未來還會有其他不一樣的餐會出現
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiji3vjUY09IMYzKMMP5xHDBzQA5hR8pB82zjKToQ7BfSqjY6B4Zdud8snGW4DyHA4Jp9cL9n2beehXXmceDOaLHT4xFStyTvt5RLyj56lQ7Cc28nhTevCjNBFU2FZF50BsuMWaTWXUMBZi/s1600/45.jpg)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBCL_vHfK5TP1kcCK-LMjKg2zRuCQskweOcNlsg16guRIvat2meucqcQ2_aPgj9Dv69_vIHB5l8o0bDGEYvHPYFf6dWeZU1L25w8zUHlsks8u2yepK5ar9VIBIyknRmWgrRcugcoqN6GF/s1600/48.jpg)
本文由悠樂玩家直屬部落客:台南。蝦米龍撰文
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