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FYI
SOUTH Magazine,
March 2007.
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Le
Cuisine Francaise
Art
Oven
94, MinZu 1st Rd, 2F, SanMin District,
Kaohsiung City
(07) 387-7211
Open: 11:30 am-3 pm, 5:30 pm-10 pm
Credit cards not accepted.
Parking available.
Art Oven is a two-story French Bistro
with exotic interior decor and romantic palace-like
ambiance. The store manager recommends a set meal of
Roasted Duck with Mixed Spices & Herbs as the main
dish. This fabulous work of art comes from their main
chef, who's being working in the kitchen for more than
20 years. This set meal starts with a tasty, refreshing
Lemon Flavored Salmon with Potato & Cuttlefish as
an appetizer and satisfies your eyes and taste buds.
Art Oven is currently promoting dinner specials from
Monday to Friday, with 20-percent off prices. For lovers
of French cuisine, this is an opportunity not to be
missed. The store manager also says that, if you happen
to see any ornaments in the restaurant you would like
to take home for your collection, the prices are all
negotiable. --By Sakivan, photos by Jimmy Kang |
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Pasadena
French Restaurant
298, HeTi Rd, SanMin District, Kaohsiung City; (07)
341-1256
Open: lunch
12 pm-2 pm; afternoon tea 2:30 pm-5 pm; /dinner 6 pm-10:30
pm
Credit cards accepted.
10% service charge.
Parking available.
Pasadena French Restaurant has a refined, classic ambiance,
and features a spacious dining area and glamorous palace
decor that provides an exceptional atmosphere. This
place has also teamed up a group of chefs who are French
cuisine lovers themselves and create each dish as a
work of art. Cold Squid Ink Pasta with Abalone and Crab
Meat has a refreshing flavor. The Seared Hokkaido Scallops
and Frog Legs with Herbs Sauce (NT$1,800) is also a
dish worth trying. Braised Beef Cheek Meat with Port
Wine is an exquisite choice, guaranteed to satisfy the
most discerning taste buds. Pasadena French Restaurant
will be promoting the Australian Reserve Shiraz Wine
this March, making it a great opportunity to catch up
on good food and let the good times roll. --By Monica
Lin, photos by Jimmy Kang
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Chateau
Coti
206, GuangFu 3rd St,
CianJin District,
Kaohsiung City
(07) 221-6596
Hours: 6 pm-11 pm
Credit cards accepted.
10% service charge.
www.ch-coti.com.tw
Chateau Coti was established seven years ago and is
today recognized as the authority among all Kaohsiung
French restaurants. The interior decor is sumptuous
and classic, featuring European-style oil paintings
on the walls and impeccable service. With all this,
Chateau Coti brings a great ambiance and dining experience
to its customers. All ingredients used in the dishes
at this fine restaurant are imported directly from France.
With the different seasonal ingredients available, Chef
Jimmy is particular about using only the finest items
to satisfy his regular visitors. The Rossini-style Pan
Fried Goose Liver & Fillet Steak with Black Truffle
Sauce (NT$2,800) is the most recommended dish here.
Don't forget to choose a bottle of French wine to go
with this dish, though. The ice coffee and black tea
are also very popular choices. Last but not least, don't
forget to make a reservation before you come. --By Monica
Lin, photos by Jeff Pella & Monica Lin
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Le
Gaulois
7, GongYuan E Rd,
Pingtung City
(08) 723-7223
Hours: lunch 12 pm-
2 pm; tea time 2 pm-6 pm; dinner 6 pm-9 pm
(closed Thursday)
Do you feel like treating someone special to some superb
French provincial cooking? Le Gaulois has the perfect
setting for a nice romantic evening. The combination
of great atmosphere, excellent service and exquisite
food will ensure that you walk away with an unforgettable
experience. The dinner menu consists of set meals, which
include a salad, soup, choice of main course, dessert
and coffee or tea. Try the Pan-Fried Baby Veal Tenderloin
with Grainy Mustard Sauce and Pink Peppercorn (NT$1,100),
or the Roasted Imported Duck Breast with Port Wine,
Green Peppercorn and Goose Liver Mousse Sauce (NT$850).
Also recommended is the Roasted Spring Chicken with
Garlic Cloves and Rosemary White Wine Sauce (NT$650).
To wash it all down Le Gaulois boasts an excellent selection
of French wines, Belgian beers and ciders, otherwise
the coffee or tea is always fresh. --By Rudi Reichert,
translated by Monica Lin, photos by Benoit Cote
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