Michelin Classics in Taipei: A Dual-Star Showcase of French and Japanese Culinary Masters

The Restaurant Gill in Rouen, France, was described by food critic Xie Zhongdao as offering dishes that are “so simple they’re convincingly brilliant, so simple they leave you wanting more, so simple you’ll want to come back… which actually makes it anything but simple.” Now, you don’t have to travel all the way to Rouen to experience this mysteriously “simple yet extraordinary” cuisine. The Paris 1930 Hall at the Grand Formosa Regent Taipei has invited Chef Gilles Tournadre of Restaurant Gill to make a special appearance. Two signature dishes from the French restaurant—the Classic Rouen Squab and the Herbaceous Mille-Feuille—will also be featured on the evening set menu at Paris 1930, making it all the more anticipated.

The Classic Rouen Squab features meat with an unusually vibrant purple hue, appearing luxurious, yet when paired with the sauce, it tastes delicate and pure without being overly rich—a worthy reason it’s listed as a signature dish by the Michelin Guide; the Herbaceous Mille-Feuille is crisp and light, embodying the essence of “simplicity with hidden depth.” French Chef Gilles Tournadre, who has a deep affinity for Japanese culture, skillfully presents traditional French cuisine in a refined and minimalist Japanese style, creating refreshing and light flavors while adding new surprises to the dishes.