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COMPASS MAGAZINE > December 2017
Le Passage

By Helen Young
Translated by Anna Yang

(04) 2301-0951
12-3, Lane 23, MoFan St, West Dist
Hours: 5:30-10 pm (closed Tue)
weekends 11:30 am-2 pm, 5:30-10 pm

Japanese chef/owner Watanabe Yasutoshi worked in Lyon, France for several years and now runs this French restaurant with his wife, a Taichung native. After meeting in France and deciding to open their own place in Taiwan, they have continued to refine their culinary skills, using local ingredients to present authentic French cuisine that is rarely encountered in Taichung. The chef's exquisite delicacies rely on careful grilling/cooking techniques and balanced seasoning, and his insistence on hand-making sauces, soup bases and desserts expresses his passion for cooking.

Le Passage Le Passage

Menu offerings include Pate en Croute (Ground Meat Pie, NT$350), a nostalgic baked French appetizer prepared with a specialty meat sauce and handmade crust in a pottery mold. Saumon Fume (Salmon Salad, NT$380) is made with fresh sliced smoked Norwegian salmon, mascarpone cheese and baby leaf.

Among the featured main entrees is Soupe Mediterraneenne (Mediterranean Seafood Soup, NT$590), consisting of a thick seafood sauce and pan-fried fish. Another representative modern French dish, Tournedos Rossini (steak) is a "secret menu" item not on the regular menu and prepared with prime beef, imported duck liver and a specialty sauce.

Le Passage Le Passage

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