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L'Atelier par Yao

Taichung CityTaiping DistrictFrench restaurant

4.6/ 5
252

A contemporary French restaurant combining local and imported ingredients, with a comfortable workshop atmosphere and a sense of careful craftsmanship.

At a Glance

Reservation requiredEasy parking
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Signature Dishes

  • Black-bone chicken egg | Maple | Sour cream

    A confit black-bone chicken egg with lily bulb, maple sherry vinegar, and French sour cream; rich yet not heavy.

  • Sea snail | Parsley | Scallion

    The sea snail's texture works well with the sauce, with a distinctive flavor.

  • King crab | Squid | Pumpkin XO sauce

    Pumpkin XO sauce contains dried shrimp, dried scallop, shichimi, and sherry vinegar; the king crab, squid, and salmon roe are satisfying when eaten together.

  • Spiced roast duck | Green asparagus | Parsnip

    Changhua Fengyuan Rose Duck is air-dried for two weeks, brushed with honey, and roasted; served with asparagus and English mustard sauce, plus duck-bone and aged-radish soup to cut the richness.

  • Brown sugar soufflé | Oriental Beauty

    Hot brown sugar soufflé with Oriental Beauty tea ice cream; the brown sugar is fragrant without being cloying, and the tea aroma finishes it neatly. Desserts overall have uneven quality.

At a Glance

Value verdict
Many courses, filling overall.
Reservation
Reservations required.

What you should know

Best for

  • Hosting guests

Avoid if

  • Prefer a quiet setting

Hidden costs

  • Water is charged by the bottle.

What you should know

  • There was an occasion when a fruit restriction was not fully accommodated.
  • The compact dining room has five four-person tables and six counter seats.