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HOME > CENTRAL TAIWAN > DINING

 
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COMPASS MAGAZINE > December 2010

歐法鄉村料理

A.

歐法鄉村料理

B.

Uncle Alex Kitchen

108, ZhongCheng St
(04) 2328-6020
Hours: 12-3 pm, 5:30-10 pm
open all afternoon Sat/Sun, closed Mondays
Credit cards accepted.
10% service charge.

In more traditional times, the French used their own version of the Japanese teppanyaki for family get-togethers. This metal cooking plate, made of over a hundred layers of bronze and other metals, is only six centimeters thick. Unlike the thin Japanese-style versions, this provides lasting high temperatures that results in a smokeless, non-stick cooking experience. Alex invested heavily in this French equipment in order to offer his customers authentic European French country-style cuisine. --By Niang Chen, translated by Sho Huang

A. Chef Alex is popular locally for his professional cooking skills and features a big teppanyaki grill at his restaurant, in addition to tasteful decor that includes cute hangings, bottles of perfume, pebbles and other ornaments that are arranged to create a unique European-style ambiance.

B. The Sirloin Steak (US) with Herbs & Garlic (NT$560) is prepared on a 200-220-degree Celsius sizzling hot metal plate. The high temperature allows the tasty juices to be sealed inside the meat and results in a tender, succulent steak. Dip this in a private-recipe red wine sauce for a deliciously unique flavor.

歐法鄉村料理C. Fried Sain-Pierre Fish (John Dory) with Chowder Cheese Sauce (NT$420) uses Sain-Pierre fish from the Antarctic Ocean near Australia, with snow-white, tender meat. After the fish is boned and skinned, it's prepared with a skim chowder cheese and sauce, resulting in a smooth texture complemented by a fragrant dairy-based sauce.

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