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auClair
177, TaiZhongGang (Taichung Port) Rd,
Sec 2, 1F, Xitun District (Hung's Mansion)
(04) 2255-6688
Hours: breakfast 6:30-10 am,
unch 11:30 am-2:30 pm,
dinner 6-10 pm,
bar menu 11 am-11 pm
10% service charge. Credit cards accepted.
Free parking (valet service available).
This upscale, attractive restaurant is a cooperation between veteran Taichung restaurateur and Finga's Base Camp owner Dereke Bruce and Hung's Mansion hotel. Au Clair, located in what used to be the hotel's J'adore Restaurant, has been revamped by Dereke with an all-new menu focused on southern French-style cuisine, particularly seafood. The Kiwi chef notes that this is designed to take advantage of Taiwan's abundance of good seafood. This is particularly evident in Au Clair's a la carte dinner menu, which main entrees (NT$850-1,200) like Trout Almandine, Salmon Coulibac, Mussels in Saffron Broth with Tagliatelle, and Roasted Monkfish Osso Bucco Style in Truffle Risotto; plus other items like the Mud Crab with Gazpacho Coulis and Avocado appetizer, and Lobster Ravioli with Mushroom Saute and Endive Salad. Besides dinner, there is a NT$350 breakfast buffet, NT$650 business lunch sets, and an all-day bar menu with pastas, burgers, appetizers and desserts. --By Douglas Habecker, translated by Angel Pu
A. Chef Dereke Bruce and one of his main dinner entrees, Confit of Pork with Clams Braised in Tomato Water (NT$880), a traditional Portuguese dish hailing from the south-central Alentejo region.
B. Every afternoon from 2:30-5 p.m., Au Clair offers a NT$350 teatime platter with free refills on coffee or tea.
 C. The 70-seat Au Clair maintains a cushy-but-luxurious ambiance for diners. Banquets and parties are also welcome and there are private rooms for groups between a dozen and about 30 people.
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May 2011
