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HOME > CENTRAL TAIWAN > DINING

 
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COMPASS MAGAZINE > March 2011

Peter Cook

A.

Peter Cook

B.

Peter Cook

112-2, ZhongMing S Rd, West District
(04) 2326-6587
Hours: 11:30 am-2:30 pm,
5:30-9:30 pm (closed Sundays)
No service charge.
Credit cards not accepted.

This French restaurant's main draw is "oil-free cooking", as the chefs here only prepare their fresh, high-quality ingredients via boiling, dry-frying and roasting. This truly means that no oils or added flavorings are used during the entire cooking process. For seasoning and added flavor, diners can instead opt for a small dish of Western-style sauce provided at the table. This all-natural food preparation style highlights the original, distinctive flavors of the ingredients, proven to be better than food made with artificial additives. Another unique feature is the fact there is no menu here. Lunches are NT$980 and dinners are NT$1,980, with a full course including hot and cold appetizers, salad, soup, a seafood or meat main course, drink and dessert. Please call the restaurant for a reservation before heading over. --By Niang Chen, translated by Angel Pu

A. An exquisite dining environment makes you feel at home.

B. Taiwanese Abalone and Asparagus with French Lemon Oil Sauce is best enjoyed when sprinkled with some lemon oil sauce made from lemons, olive oil and red wine. This goes over the fresh, chewy Taiwanese abalone and imported plump asparagus with caviar for an artistic-looking feast.

Peter CookC.Prawns and Lamb with Apple Brandy Sauce is one of the main lunch courses. Tender lamb is matched with a sauce made from fresh apples, boiled honey and brandy, making it a bit sour with the taste of honey and hint of brandy. Another delicious, creative entree is the Dry-Fry Prawns.

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