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Savoring
the fruits of summer at Fleur de Sel
By Douglas Habecker Translated
by Ann Lee
(04) 2372-6526
114, WuQuan W 4th St
Hours:12-2 pm, 5-11 pm
(closed Mondays)
Visa/Mastercard/JCB accepted.
10% service charge.
When I last wrote about Fleur de Sel
over two years ago, I noted that it represented the
"creme de la creme" of dining in Taichung,
thanks to exquisite French haute cuisine, impeccable
service and fine-dining atmosphere. Although plenty
has changed in Taichung since that time, with numerous
new restaurants and chefs taking up residence in the
city, that original assessment of Fleur de Sel still
stands unchanged.
The greatest credit goes to Head Chef Justine Li, followed
by her restaurant manager, Mr. Yen, who is the public
face of the restaurant for most diners, attentively
hovering over tables, explaining dishes to guests and
overseeing staff in the best traditions of a French
matre d'. Justine's education, skill and experience
in the kitchen cannot be overstated, as one of the first
Taiwanese chefs to have formally studied culinary arts
under the likes of Michelin three-star chef Joel Robuchon
and at France's renowned Ecole Le Notre. All this followed
an already-successful career that including the opening
of Taichung's popular Papa Mio Italian restaurant in
1997.
However, it is Fleur de Sel--located
along the Art Museum Parkway--that is her true labor
of love. Justine and her partners imported just about
everything, at no little expense, from France to create
an exquisite dining environment--from the silverware
to even the butter and mineral water. More importantly,
she spares no effort when it comes to her menu and entrees.
This season, diners can enjoy some
of Justine's latest creations, via her all-new "Summer
Fruit Menu", which introduces 10 new French creations
that fuse fruit with traditional ingredients in various,
beautifully-presented, mouth-watering combinations.
For lunch or dinner, NT$1,880 sets feature items like
the Foie Gras de Canard Cuit au Torchon avec Poire au
Vin Blanc, an appetizer that mixes sweet, juicy pear
slices with goose liver. Then there's the Le Carpaccio
de St Jacques sur Une Frisee a la Vinaigrette de Mangue,
presenting local "Ai Wen" mangoes on a bed
of lettuce with a yogurt and balsamic vinegar sauce,
or the L'Agneau de Lait Roti, Sauce Orange et au Fruit
Sec--tender lamb chops with orange slices, presented
with balsamic vinegar, a broccoli puree, apricots and
raisins.
The wonderful meals end with one of
Justine's heavenly desserts and coffee. Naturally, diners
can enjoy fine wines and champagne with their food,
too. Fine dining certainly isn't an everyday experience
for most people, but those looking to savor something
extraordinary, Fleur de Sel is a must.
 
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