La Vie by Thomas Bühner 餐廳 — Restaurant in Zhongshan District

My friend recommended La Vie, and I’m SO glad I went. My brother brought a bottle of Chateau-Figeac Grand Cru St. Émilion, and we ordered a bottle of Le Macchiole Paleo, recommended by Max, the Sommelier. It paired very well with the seafood courses.

I was very impressed with the attention to details of the food presentation. The two most striking ones were the poached white peach with makauy and the scallop tartare with thinly sliced bamboos perfectly arranged in a circle with tiny green leaves adorning the end of each slice. Not only were they artistically presented, but they were also delicious! The tomato & rhubarb bonbon was a pleasant surprise. It was hard to imagine what to expect when looking at it, but once in your mouth and you break the shell, you can taste the aromatic tomato liquid. This was one of the most creative and delectable dishes of the evening!

Service was impeccable: the wait staff were VERY attentive! Glasses of water and wine were never empty. EVERY time one of us left the table, someone folds the napkin, and upon return, someone is ready to pull out the chair for you. In one instance, my napkin slid down to the floor; I picked it up and was folding it when instantly the waitress brought me a new napkin. La Vie’s service was far superior to the one I received at the 3 Michelin star Le Bernardin in New York City!

At the end of our dining experience, we had the pleasure of meeting Executive Chef Xavier and congratulating him on his remarkable culinary skills. The food and the service were outstanding; I will come back again next time I’m in Taiwan. La Vie deserves a Michelin...

At La Vie by Thomas Bühner, the overall dining experience was, unfortunately, less than stellar. The most glaring issue was the lack of a cohesive story or theme throughout the meal. When dining at a high-end restaurant, one expects more than just a collection of premium ingredients; there should be a narrative that ties the culinary experience together, a glimpse into the chef's creative process. This was notably absent in both the menu and the staff's explanations.

The flavor profile of the dishes was overwhelmingly intense, lacking balance and subtlety. It seemed as if ingredients, seasonings, and wines were stacked upon each other without much thought, leading to a rather suffocating culinary experience. The quail dish stood out as the highlight of the meal, but sadly, other dishes failed to leave a lasting impression.

Service also fell short of expectations. The varying quality of presentations by the staff suggested a need for more consistent and thorough training. It's evident in the details, like the placement of utensils and how napkins were handled, all of which detracted from the overall experience. Good food is a fundamental expectation, but at this price point, exceptional service is equally important. Unfortunately, the service lacked attentiveness and finesse. There was no check-in during the meal to gauge satisfaction, a basic tenet of quality service in the hospitality industry.

The restaurant’s investment in fine tableware and glassware indicates a willingness to create a high-end environment. However, investing in staff training and fostering a sense of passion and engagement in the team is equally, if not more, important. I hope to see improvements in service, where staff not only perform their duties but do so with a genuine sense of care and enthusiasm.

在La Vie by Thomas...

In the kitchens where Thomas Bühner weaves his lore, Creating taste bombs that every palate adores. With ingredients diverse, rich and vast, In every canapé, a memory of the past.

There, Hamachi dances with cucumber and yuzu, A symphony of flavours, a vibrant rhapsodu'. White asparagus in kamatoro's gentle embrace, Paloise adding layers in this culinary space.

Bouillabaisse whispers tales of the mystic sea, Where scallop and sea urchin frolic, wild and free. Sweetbread sings with oyster and cauliflower, Every bite, a testimony to Bühner's power.

Blue lobster waltzes with bamboo shoot and onion, A melody of taste, surpassing common opinion. Quail meets smoked potato and green peppercorn, In each plate, a new taste bomb is born.

A5 wagyu, a majestic, royal treat, With caviar tapenade, the pleasure's replete. Green asparagus joins this delightful parade, Creating harmonies that never will fade.

Beetroot, yogurt, coconut find their rhyme, In Bühner's hands, transcending space and time. Fangshan 515 mango, citrus, and vanilla trace, In each dessert, an artful, sweet embrace.

And when the meal reaches its divine course end, Petits fours emerge, a final, sweet godsend. Bühner's magic in every creation unfurls, In the gastronomy world, his genius whirls.

Dinner menu / $8988

canapés 開胃小點

hamachi, cucumber, yuzu 青魽 小黄瓜 柚子

white asparagus, kamatoro, paloise 白蘆筍 鮪魚下巴 巴倫茲醬

bouillabaisse, scailop, sea urchin 馬賽魚湯 干貝 海膽

sweetbread, oyster. cauliflower 小牛胸腺 生蠔 白花椰

blue lobster, bamboo shoot, onion 藍龍蝦 綠竹筍 甜洋蔥

quail, smoked potato, green peppercorn 鵪鵯 煙燻馬鈐薯 綠胡椒

a5 wagyu, caviar tapenade, green asparagus A5和牛 橄欖魚子醬 綠蘆筍

beetroot, yogurt, coconut 甜菜根 優格 椰子

fangshan 515 mango, citrus. vanilla 枋山515芒果 柑橘...