The Paris Hall at Allson Regent unveils a top-tier holiday brunch featuring truffles and cod

The Paris Hall at Allson Regent 1930 is exclusively launching its “Holiday Brunch” for the first time from May 24 to July 27, with a single-person promotional price of NT$1,850 + 10%. Created by French chef Clement Pellerin, the menu blends international culinary styles with creativity and premium ingredients to showcase a distinctive holiday brunch experience. The starters — Paris, Brilliant, and Seafood Platter — are made with premium seafood such as oysters, king crab legs, smoked salmon, and escargot. Another starter, the Perigord-style Omelette, includes three classic French ingredients: foie gras, duck leg, and truffle, all nestled inside the omelette. The main course is miso-marinated cod, where the cod is first cured in white miso, then baked in the oven, and served with a soup that spotlights red miso as the main flavor. It’s an innovative dish that reinterprets Japanese ingredients with French culinary techniques. The classic dessert, Tiramisu, features a coffee brulée base, a middle layer of almond cake and coffee ice cream, topped with mascarpone cheese and drizzled with 58% hot chocolate, offering vibrant and eye-catching colors.