"Dare to dream"勇敢造夢，德國bulthaup x 台灣米其林HAILI–HAILI

➤ 2024年 bulthaup 廚房盛事以「Dare to dream」勇於造夢的美學思考，邀請米其林一星餐廳 HAILI 主廚 William (圖中)，甜點合作夥伴 Pâtisserie echo 主廚 Jack (圖左)，以及將客家食材融入酒譜的 Bar DIP 主理人龍兒(圖右)，共同自料理中詮釋自己勇敢築夢的旅程，活動首站從美食之都府城出發，三位料理人於台南楠弘柏御門市大展身手。

➤ 融入香料與果味的調飲，在 bulthaup 台中旗艦店－楠弘家居享受迷人的微醺時光。

曾在台北 Stay By Yannick Alléno、logy 餐廳歷練的康仁維主廚 (William)，離開成長與工作最熟悉的城市，南漂至高雄拓創事業，並且以融入洋溢南台灣風味與在地食材的優雅菜式，翻轉港都的飲食風貌。本次受邀擔任「2024 bulthaup 廚房盛事」的職人演繹，William 將長年浸潤於日、法料理模式中，那款對於食材隱味的深邃追求，以精緻、純粹的手法呈現，因為極簡背後的豐厚，往往是超乎想像的動人，正如同 bulthaup 廚房透析料理之於人類的本質，才能在一款款的設計中，帶給人由衷的喜悅。

Chef William (Kang Ren-Wei), who honed his skills at Stay By Yannick Alléno and logy in Taipei, chose to leave the city he knew so well and move south to Kaohsiung to establish his culinary presence. There, he transformed the harbor city’s dining scene with elegantly plated dishes infused with the vibrant flavors and local ingredients of southern Taiwan. Invited to interpret the “2024 bulthaup culinary showcase,” William draws upon his years immersed in Japanese and French culinary methods. This profound pursuit of subtle, hidden flavors is expressed through a refined, pure technique—proof that abundant richness often lies behind simplicity. Just as bulthaup’s designs dissect the essence of cooking in human life, they deliver genuine joy through each meticulously crafted creation.

➤為高雄摘下米其林一星的 HAILI 主廚 William，受邀「2024 bulthaup 廚房盛事」職人演繹，第二站即在港都分享勇敢造夢的料理之路，並以融入南台灣風味、氣息的食材，翻轉西餐菜式的單一印象，獲得場方楠弘柏正門市賓客的熱烈回應。同時 bulthaup b3 貼近人心的功能設計，更獲得主廚青睞。

「好的設計不僅能觸動情緒，更能滿足感官需求與自我探索的渴望。」－Herbert Schultes, bulthaup b3 設計師

曾獲頒德國聯邦十字勳章的設計師 Herbert H. Schultes，援引建築大師科比意所提倡的人體黃金比例模矩，建構出一套化繁為簡、建築底蘊深厚的劃時代經典之作-b3廚房系列；並以造夢的精神，耗時多年研發出每平方公尺可承重1公噸、令人無比驚艷的b3結構牆系統(Wall System) ，獲得24項世界專利肯定，同時，挑戰超薄極限的1公分檯面及門板工藝，打造 bulthaup b3「漂浮廚房」的美譽。

“Good design not only evokes emotion but also fulfills sensory needs and the desire for self-discovery.”– Herbert Schultes, Designer of bulthaup b3

Designer Herbert H. Schultes, a recipient of Germany’s Federal Cross of Merit, drew inspiration from the human-scale proportions championed by architect Le Corbusier to create the groundbreaking b3 kitchen series—an architectural masterpiece that distills complexity into simplicity. Driven by a dreamer’s spirit, Schultes spent years developing the astonishing b3 Wall System, capable of supporting one ton per square meter and recognized by 24 global patents. At the same time, the brand’s pursuit of extreme refinement led to one-centimeter-thin countertops and door panels, bestowing the bulthaup b3 line with the reputation of a truly “floating kitchen.”

➤ 主廚結合歐式下午茶常見的糕點司康（scone）與台灣傳統糕點的食材鹹蛋黃，作為風味的開場，搭配馬斯卡彭起司與檸檬製成的奶油，最後點綴鮮鹹的 Kaluga Queen Osetra 頂級魚子醬，在舌尖上翻起濃郁的海味浪潮。

「2024 bulthaup 廚房盛事」自台南首站起跑，分別在高雄、台中、台北四大城市，與楠弘集團邀請的貴賓好友深刻交流，一起在料理的教學手作和親身品嚐中，體驗烹調之於生活的美好；席間，兩位主廚與調酒師也特意安排四道料理、兩款調酒和一道甜點，各自回應離開家鄉的逐夢心境。

The “2024 bulthaup culinary showcase” kicks off in Tainan before moving on to Kaohsiung, Taichung, and Taipei, engaging distinguished guests of the Lafon Group in meaningful culinary exchanges. Through cooking demonstrations, hands-on workshops, and personal tastings, attendees experience the profound beauty that cooking brings to everyday life. During the event, the two chefs and the mixologist present four dishes, two cocktails, and one dessert—each a personal reflection on the emotional journey of leaving one’s hometown to pursue a dream.

「家」的滋味是追求所有夢想的原力，從味蕾的觸動中，能開啟探索一切的勇氣

The taste of “home” is the driving force behind every dream. It is through the awakening of our palate that we find the courage to explore everything.

William 主廚以創業據地的山海食材雕琢心境，從南部特有的薑汁蕃茄切盤、眷村令人眷戀的酸菜白肉鍋，都成了 Fine Dining 桌上全新風景，也彰顯他融入異鄉、隨境遇而安的強大自信；HAILI 的餐廳Logo以象形的「心」為設計，William 主廚也特別能以心感受高雄人文獨特而直接的熱情，除了拆解食材強化入口的衝擊滋味，也試圖在樸實，卻最能夠凝聚家人情感的常民料理中，添入職人的細膩手法－澄清、藁燒、分子料理，向逐夢的執著致敬。

At his culinary base in southern Taiwan, Chef William sculpts his state of mind with local mountain and ocean ingredients. From ginger-infused tomato cuts, distinctive to the south, to the nostalgic sauerkraut and pork hot pot of old military dependents’ villages, he transforms them into fresh fine dining landscapes—symbols of his confidence and adaptability in an adopted land. HAILI’s logo, derived from a stylized “heart,” mirrors William’s heartfelt connection to Kaohsiung’s culture and its unvarnished warmth. Beyond deconstructing ingredients to intensify their initial impact, he integrates refined techniques—clarification, straw-smoking, and molecular gastronomy—into humble, family-rooted dishes to honor the unwavering persistence it takes to realize a dream.

➤ Bar DIP 主理人龍兒擅以客家食材元素，傳遞延續家鄉文化的理念，也呼應 bulthaup 廚房珍視的精神－「家」是情感交流與夢想開展的核心。

同樣南漂逐夢的 Bar DIP 主理人龍兒，是來自桃園的客家子弟，擅於以浸泡手法萃取出酒款基調風味，龍兒表示這樣的手法靈感來自客家藍染，這次為 bulthaup 廚房盛事呈現的兩款調飲《食果子》《梅香》，也各自以客家九層塔－紫蘇，和桔醬來分別提味。對他來說「家」的滋味是追求所有夢想的原力，從味蕾的觸動中，能開啟探索一切的勇氣。

Similarly venturing south to chase his dreams, Dragon—the Hakka proprietor of Bar DIP—excels in extracting core flavors through infusion techniques. He draws inspiration from Hakka indigo dyeing, an artisanal process that mirrors his approach to flavor development. For the bulthaup culinary showcase, he presents two cocktails, “Shi Guo Zi” and “Mei Xiang,” each elevated by Hakka ingredients: perilla (often called Hakka basil) and citrus paste. For Dragon, the taste of “home” provides the energy that propels all dreams. By exciting the palate, one gains the courage to embark on unlimited explorations.

➤HAILI 餐廳合作夥伴 Pâtisserie echo 甜點主廚 Jack，曾為了築夢而遠赴里昂和波爾多習藝，善於以溫柔的甜點回應生活的喧囂，並將食材本質的純粹，轉化、堆疊成呵護靈魂的堡壘。

甜點主廚 Jack 雖然未離開家鄉開業，但他也曾經為了精進料理，獨自前往法國習藝，在里昂和波爾多頻繁的文化和風味撞擊，讓他對於食材和它背後的人文有了更細微的觀察，在從不設限的個性中，Jack用溫柔的手藝與心意回應他夢想中的甜點風貌，如同他現在主理的甜點品牌 echo，讓所有感官的觸動，在心中迴盪出餘韻的聲響。

Although pastry chef Jack chose not to establish his business abroad, he once traveled alone to France to refine his craft. Frequent encounters with diverse cultures and flavors in Lyon and Bordeaux sharpened his perceptions of ingredients and the human stories they carry. With an open, unrestricted mindset, Jack responds to the desserts he envisions with gentle skill and heartfelt intention. Much like his current dessert brand, echo, he aims to evoke sensory harmonies that linger long after each bite.

三位料理人的信念，如同 bulthaup 創立品牌的深刻印記，作為家的重心和生活展演的重要舞台，廚房的本質滿足的不只是口腹之慾，更是以樸質真切的自然質材，與簡潔清晰的設計語彙，喚醒人們深藏內心真正的渴盼。bulthaup 從歷史與文化脈絡中，不斷思索廚房之於人與生活的深刻意涵，例如：1984年推出全球第一座中島原型「System b」，就此顛覆了傳統廚房面牆烹煮的封閉型制，也因為 bulthaup 敢於夢想，也才能打開生活的更多場域，徹底翻轉廚房空間的定義。獲得德國設計獎最高榮譽的 bulthaup b2，也打破了廚具形制的慣性，從直立式的收納和可移動的工作坊概念，打造出更精巧且適合下廚烹飪的空間佈局，也將廚房的藝術推升到最高境界。

The convictions of these three culinary artisans echo the profound mark that bulthaup has made since its inception. As the heart of a home and the stage upon which everyday life unfolds, a kitchen satisfies more than hunger. Through honest natural materials and clear, concise design language, it awakens our deepest, long-held desires. Reflecting on historical and cultural contexts, bulthaup continually examines the kitchen’s importance in human life. In 1984, the brand launched “System b,” the world’s first kitchen island concept, subverting the enclosed model of cooking against a wall. By daring to dream, bulthaup opened entirely new arenas of living, redefining the kitchen space. The internationally acclaimed bulthaup b2 similarly broke with tradition, utilizing vertical storage and mobile workshop concepts to create a more refined and user-friendly culinary layout—elevating the kitchen’s artistry to its highest level.

➤ 早期台灣，秋日街頭常見的炭烤蕃薯叫賣，重組了主廚對於西式料理的詮釋，從木炭炙烤香味與涼爽空氣牽動的回憶中，主廚將秋日油脂豐厚的白腹鯖魚，白霜柿餅以藁燒手法呈現，佐以南部特有的薑汁蕃茄為靈感發想的小蕃茄梅干菜澄清高湯、自家提煉薑油提味，盡現前菜迷人的季節滋味。在台北 bulthaup 旗艦店弘堂廚具，更現場示範法式澄清與日式藁燒的料理技法。

為夢想投入的執著，也是 bulthaup 令人推崇的要因，在大量運用機器快速生產的年代，仍有一群職人堅持以手工，投入他們近乎迷戀的熱情，從追求細節、形態與功能上的完美，為產品注入豐厚的生命力；除了工藝的極致，對於表現真實質材之美，也懷抱感恩且竭盡所能地打磨、傳遞著令人感動的溫度。

This unwavering dedication to dreams is one reason bulthaup stands apart. In an era dominated by mass production and mechanization, there remain artisans who commit their near-obsessive passion to handcrafted work. Pursuing perfection in detail, form, and function, they imbue each product with profound vitality. Beyond craftsmanship at its zenith, there is also heartfelt gratitude for the authentic beauty of materials—patiently polished and presented with a warmth that genuinely moves people.

➤ bulthaup 客座主廚 William 第一次在高雄過冬吃到的鍋物料理便是酸菜白肉鍋，特意拆解西班牙伊比利黑豬作為餃子內餡，佐以青花椒提味的酸菜湯來，與家人團聚廚房邊料理的笑語畫面，一瞬湧現。

凝煉本質之美，需要歲月加上心力的陳釀，1949年創立於德國的 bulthaup，始終以日耳曼職人極致的工藝精神，開創一個又一個令人怦然心動的生活時刻；並從空間、人與物件之間的連結中，邀請大家向內心探問，什麼是生命中你渴望的夢想。

Refining the beauty of essence requires the aging of time and attentive effort. Since its founding in Germany in 1949, bulthaup has embodied the pinnacle of German artisanal spirit, continually creating moments that make hearts race. Through the relationship between space, people, and objects, bulthaup invites everyone to look inward and ask themselves: What dreams do we truly yearn for in life?

➤ 法國冬天家家戶戶冰箱裡會有的一鍋燉肉，回到家之後只要加入紅酒簡單溫熱，搭上麵包，即是一頓美味的晚餐；加入氮氣馬鈴薯泥的主廚巧思，正似 bulthaup 勇於突破框架的品牌精神。

➤ 堆疊著榛果奶油、酒漬栗子與法芙娜黑巧脆片的法式可麗餅，將每一種風味的深度與滲透達到平衡，用溫柔的甜包覆繁忙的心。