Autumnal Gastronomy: A Harmony of Eastern and Western Flavors
As golden winds through fields do sigh,
The autumn’s bounty, abundant and nigh.
Where Chinese essence and French finesse,
Converge in culinary happiness.
A symphony of flavors, rich and rare,
Dances ‘twixt the sights and tastes we share.
In this season of golden dew and crisp air, we proudly present our menu “Autumnal Gastronomy: A Harmony of Eastern and Western Flavors,” a celebration of the seasonal bounty that embodies the essence of both cultures. Each dish is a testament to the meticulous craftsmanship and purity of ingredients, capturing the serene beauty of the changing seasons.
Under the skilled direction of Chef Louis, who brings nearly a decade of culinary expertise from renowned Michelin-starred establishments, this menu showcases an exceptional pursuit of gastronomic excellence. From sous chef to executive chef, his journey reflects a commitment to the art of cooking, promising a remarkable dining experience.
The price of the autumn menu is NT$3,780 per person, plus a 10% service charge.
GRILLED LANGOSTINO / CAVIAR/ GREEN GRAPES
Selected Argentine langoustine is delicately marinated using traditional methods, preserving its sweet essence, paired with caviar and green grapes. The subtle nuances of French white wine and Korean sesame oil create a harmonious balance, evoking the abundant tides of the sea, as if nature’s bounty is carried ashore with each wave.
HAM CONSOMME / FISH MAW / COCONUT JUICE
A delicate broth of Jinhua ham and free-range chicken, simmered with Cantonese and French techniques, reveals a rich yet clear flavor. Accompanied by chives, golden cordyceps flowers, pork tendons, and fish maw, the dish mirrors the serene transition from summer to autumn, offering diners warmth and seasonal nourishment.
HALIBUT / TOMATO
Through the artistry of molecular gastronomy, a delicate garlic-infused foam connects the flavors of southern Taiwan, southern France, and the rustic charm of autumn’s harvest. Sugar-smoking gives the fish a golden hue, complemented by the rich aroma of Provençal ratatouille and the crispness of tuberose shoots. Its gentle sweetness, with a touch of acidity, mirrors the golden light of an autumn afternoon, capturing the joy of a bountiful harvest.
LOBSTER / YUZU / GRANA PADANO
Crispy-fried lobster, golden outside and tender within, pairs with the refreshing sweetness of pomelo to balance the dish’s richness. Grana Padano’s creamy notes blend with Western gratin and a sweet-sour Chinese red pepper sauce, inspired by “Salted Egg Yolk Prawns.” This modern French take on a Chinese classic offers a perfect harmony of crispness, richness, and tenderness, each bite a layered symphony of flavors.
CRISPY QUAIL / CITRUS / SICHUAN PEPPERCORN
Exquisitely prepared Pingtung rouge quail, with golden, crispy skin and tender, juicy meat, delights the palate with its rich flavors and a surprising hint of citrus. The sweet, refreshing notes of citrus form the base, while a subtle touch of Sichuan pepper oil adds a delicate spiciness. Inspired by French duck à l’ orange and Chinese crispy pigeon, this dish resonates like a harmony between orchard and wild, leaving a lingering, memorable finish on the taste buds.
KUROHANA BEEF / SCALLION
Expertly prepared KUROHANA beef rump, seared to perfection, features a charred exterior and tender interior. The delicate aroma of marbled fat enhances the beef’s springiness, while crispy fried scallions add a sweet crunch, evoking autumn’s bounty. Paired with our homemade chili oil, fragrant spiciness complements the rich sauce and succulent meat. Inspired by stir-fried beef with spring onion, this dish exemplifies the creative fusion of East and West, elevating culinary artistry to next level.
ABALONE / DRIED SCALLOP / JASMINE RICE
Slowly braised South African abalone, infused with a rich sauce, pairs with dried scallops and fragrant jasmine rice, creating a dish that lingers long after the last bite.
SNOW FUNGUS / PEAR
The dish embodies the essence of autumn, with reflections of the moon upon tranquil waters beneath a vast sky. Silken white fungus pairs beautifully with the sweet notes of vanilla-infused poached pear. The red date and pear sorbet evoke the refreshing chill of the first frost upon a lake as the moon descends. Finished with a hint of Tieguanyin tea, this delicacy captures the essence of ancient Chinese poetry.
CRISPY MILK CURD / SOY MILK
Golden spring rolls enveloping a rich cheddar cheese filling melt in your mouth, complemented by refreshing soy milk ice cream. This delightful dessert encapsulates the warm yet cool essence of the changing seasons.
As the final course unfolds, it resembles an elegant symphony, leaving a lasting impression on the palate—a delightful celebration of the richness of autumn.
CHA CHA THÉ CUISINE
CHA CHA THÉ CUISINE Address: No. 23, Ln. 219, Sec. 1, Fuxing S. Rd., Da’an Dist., Taipei City 106 , Taiwan (R.O.C.)
Hours: 12:00 PM – 2:30 PM / 6:00 PM – 10:30 PM; Closed on Mondays
Reservation Phone: +886 2-2781-8289
Customer Service Mailbox: info@chachathe.com
Online Reservations: https://reurl.cc/02k7Eb
