People associate furnace-roasting techniques with Italian and Brazilian cuisine. Furnace cooking methods are also used in some French-style restaurants, but these are less famous. In fact, using a furnace to directly roast food is very common in Europe, because its has unique results in terms of aroma and taste.
At La Fournia, oak and algarroba are used as firewood for the furnace, which has been designed to allow internal temperatures twice as high as those in ordinary furnaces. This allows the surface of the food to quickly roast, thereby locking the juices inside the food. Then, after the juices have been sealed in, the temperature is adjusted, and the food is left to cook slowly. This is the secret to securing fresh and juicy tastes when using fresh ingredients.
Ox-Tail And Roasted Fish is one of this restaurant's most popular dishes. The fine taste of the fish becomes even more smooth and juicy because of the roasting technique; the ox-tail sauce complements the fish very well. The Pine Dew Roasted Prime Steak uses prime beef from the United States, and should not be missed by discerning customers. Those who want to enjoy a complete French cuisine experience can order the set menu (NT$1200NT plus 10 percent).
The small pizzas (Pizzette) served here have very innovative toppings. For example, the Sweet Melon Parma Ham Pizza combines sweet melon fruit and cold appetizer parma ham. The Caviar Smoked Salmon Pizza, which costs NT$1200, uses the purest sea caviar and large slices of smoke salmon. This extravagant ingredient combination makes it the most expensive pizza in Taipei.
In French, "Le Four" means furnace; and since much of the food served here is influenced by New Age Californian food's healthy and refreshing elements, they took the last three letters "nia" from California. The basic concept of La FourNia is to use French cuisine as the basic framework, and fuse elements of freedom and globalization from Californian cuisine. This end result is another successful variation on Fusion food.