{"id":36677,"date":"2024-10-07T16:58:05","date_gmt":"2024-10-07T08:58:05","guid":{"rendered":"https:\/\/onefifteen115.com\/?page_id=36677"},"modified":"2024-11-22T11:53:35","modified_gmt":"2024-11-22T03:53:35","slug":"eat-drink-press-exposure-yamtcha-x-yms-by-onefifteen","status":"publish","type":"page","link":"https:\/\/onefifteen115.com\/en\/eat-drink-press-exposure-yamtcha-x-yms-by-onefifteen\/","title":{"rendered":"Eat & Drink > Press Exposure > Yam\u2019Tcha X YMS by Onefifteen"},"content":{"rendered":"
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Eat & Drink<\/a> > Press Exposure<\/a> > yam'Tcha X YMS by onefifteen<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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YMS by onefifteen's Executive Chef Jonatan Motos Ferr\u00e1n Collaborates with Michelin-starred Chef Adeline Grattard of yam'Tcha for a Spectacular Four Hands Dinner Event in October<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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One is Chef Jonatan Motos Ferr\u00e1n from Spain, known for his skillful combination of local ingredients with Mediterranean cuisine; the other is Chef Adeline Grattard from France, who excels in blending high-end French cuisine with Cantonese flavors. Despite their Western backgrounds, both chefs share strikingly similar origins and journeys in their culinary paths, united by their passion for Eastern culture and love for cooking. They are renowned for their unique styles and creativity, using innovative dishes to bridge cultural dialogues.\n\nIn this collaboration, YMS by onefifteen brings together these two remarkable chefs to spark an extraordinary culinary experience that promises to deliver unprecedented flavor sensations.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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YMS by Onefifteen Executive Chef Jonatan Motos Ferr\u00e1n, with his dishes: \"Duck Breast\/Apple\/Cabbage\", \"Dried Scallops\/Beef Bone Marrow\/Cabernet Sauvignon\", \"Lobster\/Persimmon\/Citrus\".<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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YMS by Onefifteen Executive Chef Jonatan Motos Ferr\u00e1n, with his dishes: \"Duck Breast\/Apple\/Cabbage\", \"Dried Scallops\/Beef Bone Marrow\/Cabernet Sauvignon\", \"Lobster\/Persimmon\/Citrus\".<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Paris\u2019 Michelin-Starred Chef Adeline Grattard Comes to Taiwan for a Four-Hands Feast with YMS by onefifteen<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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yam'Tcha, named after the Cantonese term for \"tea drinking,\" has been a culinary sensation in Paris since its opening in 2009. Just a year after opening, it earned a Michelin star. Chef Adeline Grattard is known for her minimalistic use of ingredients, skillfully combining French and Chinese elements through delicate techniques. Her rich and layered dishes, paired innovatively with tea and wine, have earned her widespread acclaim, making Yam'Tcha one of the most difficult reservations to secure in Paris.\n\nChef Jonatan Motos Ferr\u00e1n, originally from Spain, is the executive chef at YMS by onefifteen, with diverse culinary experience across multiple countries. He excels in blending Mediterranean flavors with local ingredients, using modern culinary techniques to bring out the pure essence of each ingredient while elevating traditional flavors. His East-meets-West approach offers guests an inspiring gastronomic journey.\n\nIn this Four-Hands Dinner, Chef Adeline Grattard, invited by YMS by onefifteen, will bring her unique East-West fusion cooking to Taipei. Through their dishes, both chefs will showcase their deep passion and understanding of Eastern culture. From cold dishes to main courses, the two chefs will engage in an artistic exchange, flawlessly blending local ingredients with French and Chinese flavors to create an unforgettable dining experience.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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One Michelin Star Yam, Paris<\/em>\u2019Tcha<\/em>Chef Adeline Grattard<\/em>The dish, along with its specialties \"Glutinous Rice with Barbecued Pork and Lotus Leaf\" and \"Masai Fish Soup\", is a great choice for a dinner party, or for a dinner party for a group of friends.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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One Michelin Star Yam, Paris<\/em>\u2019Tcha<\/em>Chef Adeline Grattard<\/em>The dish, along with its specialties \"Glutinous Rice with Barbecued Pork and Lotus Leaf\" and \"Masai Fish Soup\", is a great choice for a dinner party, or for a dinner party for a group of friends.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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A culinary feast of dialogue between Eastern and Western cuisines.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The two chefs shine through their culinary skills and styles, revealing striking similarities in their cooking journeys. Adeline Grattard and Jonatan Motos Ferr\u00e1n both found their culinary inspiration in their hometowns and families, discovering their passion for cooking and innate taste through traditional dishes. Each chef honed their craft under Michelin-starred mentors\u2014Adeline studied under Pascal Barbot at L\u2019Astrance in France, while Jonatan gained experience in culinary hubs across Europe and the Middle East.\n\nDuring their time in the Asian dining scene, both chefs developed a profound understanding of Eastern culinary culture, integrating it into their personal styles. Chef Adeline Grattard specializes in Cantonese-French fusion cuisine, while Chef Jonatan Motos Ferr\u00e1n innovates with Mediterranean flavors and local ingredients.\n\nThe menu for this collaborative feast showcases their signature dishes and the essence of East-West culinary fusion: appetizers feature seafood paired with local vegetables and special sauces, perfectly balancing freshness while eliminating any fishy taste. Chef Adeline Grattard presents a delicate interpretation of Chinese flavors with lotus leaf sticky rice and Hong Kong-style char siu, demonstrating her deep expertise in Chinese cuisine. Meanwhile, Chef Jonatan Motos Ferr\u00e1n serves a multi-layered Mediterranean flavor with apple-glazed duck breast, blending traditional recipes with innovative accents.\n\nTogether, these chefs create a dialogue and bridge between Eastern and Western cultures through their dishes, showcasing their passion for Eastern culinary traditions and love for cooking, resulting in a unique style that brings Eastern flavors to the West. Their collaboration promises to spark an extraordinary culinary experience.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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A unique tea and alcohol pairing experience that adds the perfect finishing touch.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chef Adeline Grattard brings her signature Cantonese-French fusion cuisine to Taiwan, introducing her innovative tea and alcohol pairing culture. To enrich this collaborative feast, she has invited Zhang Shuhan, founder of AINSI TH\u00c9, the designated tea expert for Michelin restaurants, to design exclusive pairings. This collaboration harmonizes the delicate notes of Chinese tea with the dishes, adding the perfect finishing touch to this grand feast.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\"YAMTCHA-17\"<\/figure><\/div>
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The Michelin-Approved Tea Expert : AINSI TH\u00c9 Founder Zhang Shu-han<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The Michelin-Approved Tea Expert : AINSI TH\u00c9 Founder Zhang Shu-han<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The YMS by onefifteen chef's four-handed gourmet feast concludes with great success<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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This four-handed feast was the perfect embodiment of the chefs' ingenious collaboration and creative synergy. Chef Jonatan, skilled at utilizing fresh local ingredients, crafted Mediterranean-inspired dishes with exceptional flair, while Chef Adeline masterfully blended French culinary techniques with Chinese influences, showcasing the unique intersection of Eastern and Western cultures. This event was not only a dialogue between two talented chefs but also a profound cultural exchange, where their collaboration and challenges added exceptional meaning to the feast. For food enthusiasts, it was undoubtedly an unforgettable journey of flavors, full of refreshing surprises.\n\nLooking ahead, Chef Jonatan, in his role as Executive Chef at YMS by onefifteen, will continue to partner with onefifteen to write a new chapter together. He eagerly anticipates collaborating with more renowned chefs from both Taiwan and abroad, exploring the endless possibilities and diversity of cuisine through the fusion of different cultures and creative ideas. Chef Jonatan believes that through continuous innovation and refinement, YMS by onefifteen will gain broader recognition in the industry, offering diners more unforgettable culinary experiences and profound food journeys, all rooted in local Taiwanese ingredients.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Behind-the-Scenes of the YMS by onefifteen Chef\u2019s Four-Handed Gourmet Feast<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Behind-the-Scenes of the YMS by onefifteen Chef\u2019s Four-Handed Gourmet Feast<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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YMS by onefifteen's Chef Four-Hands Gastronomic Feast<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Event Dates<\/strong><\/p>

October 25 : Dinner 17:30 - 21:30<\/p>

October 26 : Lunch 11:30 - 14:30 \/ Dinner 17:30 - 21:30<\/p>

October 27 : Lunch 11:30 - 14:30<\/p>

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Event Details<\/strong><\/p>

NTD $8,800 + 10% service charge per person.(includes nine courses along with one specialty tea and wine)<\/p>

Premium wine pairing: NTD $2,600 per person \/ 5 glasses + 10% service charge. The five glasses include a selection of wines and tea prepared by AINSI TH\u00c9<\/p>

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Event Venue<\/strong><\/p>

onefifteen Caf\u00e9 (No. 92, Section 1, Da\u2019an Road, Taipei)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

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