A Taste of France: Classic French Cuisine Reimagined
La Brasserie at The Landis Taipei, renowned for its faithful presentation of French culinary culture introduce an all-new menu
The new menu shines a spotlight on regional French cuisine.
After extensive research, countless recipe trials, and meticulous refinements,
the culinary team presents more than ten new dishes,
including "Smoked Beef Tongue, Foie Gras Mousse and Port Wine Jelly", "Sunny Side Up Eggs, Truffle Mayonnaise",
and "Chicken in Jura Yellow Wine and Morel Mushrooms".
Sunny Side Up Eggs, Truffle Mayonnaise pairs a perfectly runny sunny-side-up egg with soft, buttery brioche. The creamy richness of the egg harmonizes beautifully with the luxurious aroma of truffle for a simple yet memorable dish.
In Confit Duck Gizzards with Potato, Mushroom and Green Bean, the rich, savory duck gizzards are balanced by the bright acidity of sherry vinegar, allowing the aromatic duck fat to linger elegantly on the palate.
Smoked Beef Tongue, Foie Gras Mousse and Port Wine Jelly showcases the chef's meticulous craftsmanship. Layers of smoked beef tongue alternate with foie gras mousse infused with Port wine and brandy before being cold-pressed into a refined terrine. The first bite reveals the delicate tenderness of the beef tongue, followed by the gradual unfolding of rich, aromatic notes from the wine.
For Duck Leg Confit, Navy Beans, Cherry Sauce, the sauce draws inspiration from the medieval gastrique technique, blending sweet-and-sour flavors with the vibrant fruitiness of cherries to create remarkable depth and balance.
The exotic Braised Lamb Tongue with Preserved Lemon and Green Olive is slow-braised in a traditional tagine, allowing the lamb tongue to fully absorb the warm, fragrant spices characteristic of Moroccan cuisine.
A highlight of the new menu, Chicken in Jura Yellow Wine and Morel Mushrooms is rarely found in Taiwan's dining scene. Earthy morel mushrooms soak up the rich sauce, while the distinctive depth and complexity of Jura Vin Jaune beautifully enhance the natural sweetness of Gui Ding chicken.
Cod fish, crouton crusted, Morel, Parsnip, Grenobloise sauce features Atlantic cod pan-seared until golden brown, accompanied by silky parsnip purée and crispy parsnip chips, then finished with browned butter enriched with capers and lemon juice, adding a refreshing brightness to the buttery richness.
The timeless Upside Down Apple Tart with Crème Fraîche contrasts tender caramelized apples with crisp, flaky puff pastry.
The visually elegant French Lemon Tart offers a refreshing citrus finish, bringing the French dining experience to a graceful close.
