Hermes Beauty Event ft.Podium by Wei Huang

Un Jardin à Cythère x Podium

Présentations Locales

Taiwan

VENUE

EVENT VENUE - WAVE

The Ching-Kuo Chi-Hai Cultural Park, harmoniously integrated with the natural environment, was the longest residence of the former President of Taiwan, Mr. Chiang Ching-Ku. Now, it is not only the newest private attraction in Taipei City, but also a designated historic site and precious cultural asset of Taiwan. WAVE restaurant is located within the park and can be considered a hidden paradise in Taipei.

● Venue Rental: NT$ 400,000

(5/24 Production Set-up + 5/25 Event Day & Dismantle)

Location: Dazhi Area @ Taipei City

Capacity: up to 80 ppl

EVENT VENUE - AREA PLAN

DINING AREA - ANGLE 1

A Tablecloth – linen/Poly

B Canopy and curtains – linen/Poly

DINING AREA - ANGLE 2

A Chair

B Ceiling lamp

DECORATION

BRUNCH TABLE SETTING

First Course Fork

First Course Spoon

Show Plate

Second Course Knife

Second Course Fork

Third Course Fork/Spoon

Napkin

LUNCH TABLE SETTING

Champagne Glass

First Course Spoon

First/Main Course Knife

First Course Fork

Second Course Fork

Dessert Fork/Spoon

Red Wine Glass

Napkin

White Wine Glass

TABLEWARE - SERVIETTE

Yellow Serviette

12x12cm (40 Sheets)

Reference Sample 140 TWD/ pack (40 pcs)

CATERING - CHEF TEAM

CHEF TEAM - ANDY CHEN

ANDY CHEN X PODIUM

Chef Andy Chen's cuisine showcases his passion for blending Western and Eastern flavors to create a unique culinary experience. His restaurant, Podium, is located in Taipei and features a menu that includes dishes inspired by Taiwanese and French cuisine. Chef Chen's cooking style emphasizes fresh, seasonal ingredients and a creative approach to presentation, making Podium a popular destination for foodies seeking innovative dining experiences.

CATERING - LUNCH

LUNCH MENU (BEEF)

Thursday, 25th May 2023

UN JARDIN À CYTHÈRE

FIRST COURSE

Spiced Butter Poach Lobster, Citrus Seasoned Scallop with Caviar Ossetra, Horiatiki Salata ⾹料奶油龍蝦, 柑橘⼲⾙⿂⼦醬, ⽺乳起⼠⿈瓜

SECOND COURSE

Beef Tenderloin Light Smoked with Olive Wood, Morel with Buckwheat, Tomato, Caper, Olive

橄欖⽊輕燻和⽜菲⼒, ⽺肚菌佐蕎⿆, 番茄酸⾖橄欖

THIRD COURSE

Mango Mousse with Grapefruit

Pistachio Biscuit, Rose Water

芒果慕斯與葡萄柚, 開⼼果酥餅, 玫瑰⽔

BEVERAGE

2021 - Louis Latour Chablis

2021 - 路易拉圖酒莊夏布利白葡萄酒

2015 - Delas Saint Joseph Sainte-Epine

2015 - 德拉斯酒莊隆河谷紅葡萄酒

Red Grape Mojito Mocktail

紅葡萄莫希托調飲

Earl Grey Tea

FIRST COURSE

The first cold dish creates an impression of the Mediterranean Sea, allowing guests to experience the vitality of the sea, islands, and the sound of waves. It features lobster roasted with spiced cream, with its color echoing the golden hue of reed grass. The gentle sauce adds a flavor that is reminiscent of the soft island breeze. Thinly sliced scallops marinated in citrus bring a touch of refreshing citrus fragrance. As a prelude, the Horiatiki Salata represents the iconic Greek dish, subtly guiding the menu towards a Greek theme.

第一道冷菜以地中海的海為第一印象，讓客人先感受到海、島嶼、海浪聲的活力，以香料奶油烤的龍蝦，顏色呼應芒草的金黃色，柔和醬汁調味味道也像島嶼微風般輕柔，柑橘醃漬過的干貝薄片些許的柑橘調的清香，

Horiatiki Salata為希臘代表性的料理，埋個伏筆，將菜單導向希臘主題。

SECOND COURSE

The main course features Ibérico pork ribeye, delicately infused with the smoky aroma of olive wood. Panseared morel mushrooms add a hint of nutty fragrance, while their tender texture complements the smoothness of the dish. Accompanied by a buckwheat puree and crispy roasted buckwheat, it further enhances the grainy aroma that Christine Nagel wishes to convey. The dish is tied together with a sauce made from tomato and olive brine, which runs through the entire dish, evoking the sunlit and boundless landscapes of the Mediterranean region.

主菜熱菜以橄欖木煙燻伊比利豬肋眼蓋使其輕輕沾染些許木質調，煎烤過的羊肚菌帶有些許堅果香，其口感圓潤與蕎麥泥、烤過蕎麥的清脆麥香也呼應了Christine Nagel女士想表達的穀類香氣，以番茄橄欖酸豆做為醬汁貫穿整道菜仍在地中海區域中，感受陽光與無邊際的畫面。

THIRD COURSE

For dessert, we have chosen mango as the representative fruit of tropical countries. The mango mousse is accompanied by a tangy grapefruit and pistachio crust, creating a delightful texture and aroma that echoes the fragrance of pistachios in perfumes and the exotic imagery of a tropical garden. To enhance the experience, we have added a generous amount of rosewater, distilled from a large quantity of roses, which complements the subtle rose scent in perfumes. This dessert also serves as the opening act for the overall meal, setting the stage for the Greek garden ambiance.

甜點以芒果作為熱帶國家代表性水果為主題，芒果慕斯與葡萄柚搭上新鮮開心果製作的酥餅，口感與香氣也呼應了香水的開心果香氣與熱帶花園的異國想像，搭上以大量玫瑰提煉蒸餾出的玫瑰水，呼應了香水的輕微玫瑰香，也拉開整體套餐對希臘花園空間的序幕。

LUNCH MENU (PORK)

Thursday, 25th May 2023

UN JARDIN À CYTHÈRE

FIRST COURSE

Spiced Butter Poach Lobster, Citrus Seasoned Scallop with Caviar Ossetra, Horiatiki Salata ⾹料奶油龍蝦, 柑橘⼲⾙⿂⼦醬, ⽺乳起⼠⿈瓜

SECOND COURSE

Iberico Pluma Light Smoked with Olive Wood, Morel with Buckwheat, Tomato, Caper, Olive 橄欖⽊輕燻伊比利豬肋眼蓋, ⽺肚菌佐蕎⿆, 番茄酸⾖橄欖

THIRD COURSE

Mango Mousse with Grapefruit

Pistachio Biscuit, Rose Water

芒果慕斯與葡萄柚, 開⼼果酥餅, 玫瑰⽔

BEVERAGE

2021 - Louis Latour Chablis

2021 - 路易拉圖酒莊夏布利白葡萄酒

2015 - Delas Saint Joseph Sainte-Epine

2015 - 德拉斯酒莊隆河谷紅葡萄酒

Red Grape Mojito Mocktail

紅葡萄莫希托調飲

Earl Grey Tea 伯爵茶 Coffee 咖啡

FIRST COURSE

第一道冷菜以地中海的海為第一印象，讓客人先感受到海、島嶼、海浪聲的活力，以香料奶油烤的龍蝦，顏色呼應芒草的金黃色，柔和醬汁調味味道也像島嶼微風般輕柔，柑橘醃漬過的干貝薄片些許的柑橘調的清香， Horiatiki Salata為希臘代表性的料理，埋個伏筆，將菜單導向希臘主題。

SECOND COURSE

THIRD COURSE

LUNCH MENU (VEGETARIAN)

Thursday, 25th May 2023

UN JARDIN À CYTHÈRE

FIRST COURSE

Herb Butter Poach White Asparagus, Citrus Seasoned Green Bamboo, Horiatiki Salata

⾹料奶油⽩蘆筍, 柑橘綠⽵筍, ⽺乳起⼠⿈瓜

SECOND COURSE

Sweetheart Cabbage Roast with Olive Wood, Purple Potato Mille-Feuille with Buckwheat, Tomato, Caper, Olive 橄欖⽊烤⾼麗菜, 紫⾊星空⾺鈴薯千層佐蕎⿆, 番茄酸⾖橄欖

THIRD COURSE

Mango Mousse with Grapefruit

Pistachio Biscuit, Rose Water

芒果慕斯與葡萄柚, 開⼼果酥餅, 玫瑰⽔

BEVERAGE

2021 - Louis Latour Chablis

2021 - 路易拉圖酒莊夏布利白葡萄酒

2015 - Delas Saint Joseph Sainte-Epine

2015 - 德拉斯酒莊隆河谷紅葡萄酒

Red Grape Mojito Mocktail 紅葡萄莫希托調飲

Earl Grey Tea 伯爵茶

FIRST COURSE

The first cold dish is inspired by the mountains of the Mediterranean, creating an impression of walking between islands and feeling the vibrant ocean breeze and the sound of waves. It features white asparagus cooked in spiced cream, with its color echoing the golden hue of reed grass. The delicate sauce adds a gentle flavor reminiscent of island breezes. Thinly sliced green bamboo shoots marinated in citrus bring a touch of refreshing citrus fragrance. The Horiatiki Salata, a representative Greek dish, serves as a prelude, guiding the menu towards a Greek theme.

第一道冷菜以地中海的山為第一印象，讓客人先感受到島嶼間漫步時感受到海洋的微風與海浪聲的活力，以香料奶油煮的白蘆筍，顏色呼應芒草的金黃色，柔和醬汁調味味道也像島嶼微風般輕柔，柑橘醃漬過的綠竹筍薄片些許的柑橘調的清香，Horiatiki Salata為希臘代表性的料理，埋個伏筆，將菜單導向希臘主題。

SECOND COURSE

The main course features cabbage roasted over olive wood, imparting a subtle woody flavor. Thin slices of purple potatoes are layered to create a delicate potato gratin, while crispy roasted buckwheat adds a touch of grainy aroma, echoing the fragrance of cereals that Christine Nagel wishes to convey. The dish is tied together with a sauce made from tomato and olive brine, which runs through the entire dish, evoking the sunlit and endless landscapes of the Mediterranean region.

主菜熱菜以橄欖木烤過的高麗菜使其輕輕沾染些許木質調，以紫色馬鈴薯取薄片後慢慢疊為馬鈴薯千層與烤過蕎麥的清脆麥香也呼應了Christine Nagel女士想表達的穀類香氣，以番茄橄欖酸豆做為醬汁貫穿整道菜仍在地中海區域中，感受陽光與無邊際的畫面。