72, Lane 79, XiangShang Rd, Sec 1, West Dist
Tue-Fri 11 am until sold out;
Sat-Sun 12 pm until sold out
No service charge.
Chef Chuang Ju studied cooking in France and previously worked at the Michelin 3-star 'Le Meurice' restaurant in Paris as a chef. Her fellow chef and husband Soriano Joaquin (hence the "CJSJ" name) also mastered dessert-making in France. The handmade desserts have sold out every day since opening--testament to the dessert chef's expertise and use of premium French ingredients like Isigny butter, Boiron fruit pulp and Valrhona chocolate. Every dessert is exquisitely beautiful and delicately delicious, such as the five flavor layers in lemon-like Bergamote Cake (NT$190), coiled with green pepper corns and vanilla ganache with a center of sugar marinated bergamote and a base made with vanilla sponge cake and Galletes Bretonnes. Other top-sellers include Black Cherry (NT$180), coiled with 70% Valrhona chocolate, the layered Apple Tart (NT$160), and Paris Brest (NT$180) filled with peanut fragrances. Seating for sit-down dessert enjoyment is available after 1:30 p.m. --By Ruby Wu, translated by Anna Yang