Eslite Wine Cellar invites Mark Best, the No. 1 chef in the Southern Hemisphere, as a guest chef — featuring up to 15 dishes

▲ No. 1 Chef in the Southern Hemisphere, Mark Best, blends top-tier Taiwanese and Australian cuisines to create an exclusive wine and dining experience in Taiwan. (Photo / Provided by Eslite Wine Cellar)

Travel Center / Comprehensive Report

From March 31 to April 2, Eslite Wine Cellar at Eslite Hotel invited Laurent Ponsot, owner of Domaine Ponsot — one of the most representative wineries in Burgundy, France — to collaborate with Australian celebrity chef Mark Best, known as the “No. 1 Chef in the Southern Hemisphere.” In addition to presenting the rare 1993 vintage wine with a total production of only 333 bottles, Mark Best will also offer up to 15 dishes.(ETtoday EBC News Cloud kindly reminds you: Don’t drink and drive, and don’t drive after drinking!)

This time, Eslite Wine Cellar has invited Laurent Ponsot, owner of Domaine Ponsot, to release 23 red and white wine varieties from 1989 to 2013, each with its own unique flavor, directly from the winery. These include the outstanding 2007 vintages of Griotte Chambertin, Chapelle Chambertin, and Clos de La Roche, as well as the hard-to-find 1993 vintages of Griotte Chambertin, Clos St. Denis, and Clos de la Roche, offering Taiwanese wine enthusiasts a taste of 25-year-old Burgundy treasures. There will be only two wine dinner events from March 31 to April 2, limited to 120 guests, priced between NT$15,000 and NT$22,000, with event wine values ranging from NT$100,000 to NT$300,000. As for the limited-production 2013 vintage tasting session, attendance is capped at 55 guests.(ET News Cloud reminds you: Don’t drink and drive.)

Mark Best, who has earned three prestigious hats in Australian culinary reviews and is known as the No. 1 Chef in the Southern Hemisphere, creates cuisine that reflects Australia’s cultural fusion of global flavors. For this dining event, Mark Best will personally select premium Taiwanese seafood such as lobsters, dried mullet roe, and grouper, paired with Australian A9-grade wagyu beef, and garnished with a variety of fresh seasonal ingredients. He will blend his signature dishes with local Taiwanese flavors, using traditional French cooking techniques as a foundation, enhanced by uniquely creative textures and layers. The 15 exclusive dishes will be paired with two wine lists curated by winery owner Laurent Ponsot, perfectly complementing the fine food with excellent wine.

ETtoday EBC News Cloud kindly reminds you: Don’t drink and drive for your safety.