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FYI SOUTH Magazine, March 2007.

Le Cuisine Francaise

Art Oven

94, MinZu 1st Rd, 2F, SanMin District, Kaohsiung City
(07) 387-7211
Open: 11:30 am-3 pm, 5:30 pm-10 pm
Credit cards not accepted.
Parking available.

Art Oven is a two-story French Bistro with exotic interior decor and romantic palace-like ambiance. The store manager recommends a set meal of Roasted Duck with Mixed Spices & Herbs as the main dish. This fabulous work of art comes from their main chef, who's being working in the kitchen for more than 20 years. This set meal starts with a tasty, refreshing Lemon Flavored Salmon with Potato & Cuttlefish as an appetizer and satisfies your eyes and taste buds. Art Oven is currently promoting dinner specials from Monday to Friday, with 20-percent off prices. For lovers of French cuisine, this is an opportunity not to be missed. The store manager also says that, if you happen to see any ornaments in the restaurant you would like to take home for your collection, the prices are all negotiable. --By Sakivan, photos by Jimmy Kang

Pasadena French Restaurant

298, HeTi Rd, SanMin District, Kaohsiung City; (07) 341-1256
Open: lunch
12 pm-2 pm; afternoon tea 2:30 pm-5 pm; /dinner 6 pm-10:30 pm
Credit cards accepted.
10% service charge.
Parking available.

Pasadena French Restaurant has a refined, classic ambiance, and features a spacious dining area and glamorous palace decor that provides an exceptional atmosphere. This place has also teamed up a group of chefs who are French cuisine lovers themselves and create each dish as a work of art. Cold Squid Ink Pasta with Abalone and Crab Meat has a refreshing flavor. The Seared Hokkaido Scallops and Frog Legs with Herbs Sauce (NT$1,800) is also a dish worth trying. Braised Beef Cheek Meat with Port Wine is an exquisite choice, guaranteed to satisfy the most discerning taste buds. Pasadena French Restaurant will be promoting the Australian Reserve Shiraz Wine this March, making it a great opportunity to catch up on good food and let the good times roll. --By Monica Lin, photos by Jimmy Kang

Chateau Coti

206, GuangFu 3rd St,
CianJin District,
Kaohsiung City
(07) 221-6596
Hours: 6 pm-11 pm
Credit cards accepted.
10% service charge.

Chateau Coti was established seven years ago and is today recognized as the authority among all Kaohsiung French restaurants. The interior decor is sumptuous and classic, featuring European-style oil paintings on the walls and impeccable service. With all this, Chateau Coti brings a great ambiance and dining experience to its customers. All ingredients used in the dishes at this fine restaurant are imported directly from France. With the different seasonal ingredients available, Chef Jimmy is particular about using only the finest items to satisfy his regular visitors. The Rossini-style Pan Fried Goose Liver & Fillet Steak with Black Truffle Sauce (NT$2,800) is the most recommended dish here. Don't forget to choose a bottle of French wine to go with this dish, though. The ice coffee and black tea are also very popular choices. Last but not least, don't forget to make a reservation before you come. --By Monica Lin, photos by Jeff Pella & Monica Lin

Le Gaulois

7, GongYuan E Rd,
Pingtung City
(08) 723-7223
Hours: lunch 12 pm-
2 pm; tea time 2 pm-6 pm; dinner 6 pm-9 pm
(closed Thursday)

Do you feel like treating someone special to some superb French provincial cooking? Le Gaulois has the perfect setting for a nice romantic evening. The combination of great atmosphere, excellent service and exquisite food will ensure that you walk away with an unforgettable experience. The dinner menu consists of set meals, which include a salad, soup, choice of main course, dessert and coffee or tea. Try the Pan-Fried Baby Veal Tenderloin with Grainy Mustard Sauce and Pink Peppercorn (NT$1,100), or the Roasted Imported Duck Breast with Port Wine, Green Peppercorn and Goose Liver Mousse Sauce (NT$850). Also recommended is the Roasted Spring Chicken with Garlic Cloves and Rosemary White Wine Sauce (NT$650). To wash it all down Le Gaulois boasts an excellent selection of French wines, Belgian beers and ciders, otherwise the coffee or tea is always fresh. --By Rudi Reichert, translated by Monica Lin, photos by Benoit Cote

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