He’s the “Truffle Magician”! He will make his first visit to Taiwan to present a French winter truffle feast.

Pascal Bouland, known as the “Truffle Magician,” will make his first visit to Taiwan for guest appearances on the 26th and 27th. (Provided by Crystal Hotels International)

Pascal Bouland will bring to Taiwan for the first time the most famous winter truffle-themed cuisine from France’s Perigord region. (Provided by Crystal Hotels International)

The well-known Ukai-Tei Kaohsiung restaurant within Crystal Hotels International is the first overseas branch of Japan’s top-tier Ukai restaurant group. The Ukai Group has not only stationed five Japanese head chefs in Kaohsiung permanently, but Tadao Konno, former executive chef and current managing director of the Ukai Group, personally called to invite the Ukai’s official French chef Pascal Bouland from France to hold a guest chef wine dinner at Ukai-Tei Kaohsiung, featuring the most renowned winter truffle dishes from France’s Perigord region.

Chef Pascal Bouland, known as the “Truffle Magician,” has had his restaurant listed in the Michelin Guide and has been invited by the Japanese Ukai Group to hold regular guest chef wine dinners every two years at various Ukai restaurants in Tokyo, showcasing truffle dishes from France’s Perigord region. This time, he makes his first visit to Taiwan for a guest appearance at Ukai-Tei Kaohsiung, treating Taiwanese gourmets to the uniquely rich flavors of selected winter truffles, paired with premium caviar, Tamura black wagyu beef from an Ukai-designated farm, lamb, and live lobster, using multi-layered cooking techniques to create a refined and varied French gourmet experience.

As for Chef Pascal Bouland’s collaboration with Ukai, it began when Managing Director Tadao Konno trained at Chef Pascal’s French restaurant before joining the Ukai Group. Chef Pascal’s exquisite and delicate culinary skills, precise selection of ingredients, and his French cooking style that emphasizes the natural flavor of ingredients deeply moved Managing Director Konno. He then brought back to Japan the French soul of presenting natural cuisine, passing it on to the current executive chef {9 Yano Yuichiro, which has shaped the most important culinary philosophy of Ukai today.

This guest chef event will be held at the Ukai Steakhouse in Crystal Hotels International on the 26th and 27th. Lunch and dinner for the two-day event are now open for reservations. Lunch is priced at NT$9,000 + 10%, including four wine pairings; dinner is priced at NT$15,000 + 10%, including five wine pairings.

In addition, as Valentine’s Day approaches, Ukai Steakhouse will also launch a Valentine’s Day limited set menu available only on February 14th. Featuring fresh ingredients such as foie gras, white asparagus, and king crab for appetizers, along with Tamura Farm black wagyu beef rump and grilled duck breast with a special black truffle sauce, the couple’s set is priced at NT$8,888 + 10%.

It also offers an Ukai Steakhouse stay-and-dine package: stay one night at Crystal Hotels International and enjoy two chef-recommended set meals at Ukai Steakhouse, plus a complimentary bottle of 180ml Dassai Junmai Daiginjo 23 (23% polishing ratio) with your meal, allowing couples to enjoy a romantic evening with a touch of mild intoxication. For check-ins on February 14th, the welcome snack also includes the world-exclusive “Dassai” Junmai Daiginjo handmade chocolate and liqueur chocolate set. The rate for double occupancy starts from NT$15,799 per night.