Our house is right behind the Landis Taipei hotel which has a quite well respected French restaurant called Paris 1930, but we had never been there before. Recently I read in the paper that Chef Philippe Marc would be visiting for one week only. Philippe Marc is a student of top French Chef Alain Ducasse and is currently executive chef at the restaurant A.DUCASSE in Paris. This is not an opportunity that comes that often, so I asked my wife to join me for a dinner there tonight.
It was, as expected, quite a nice dinner. There were two set meals available, and I chose set 1 while Maggie chose set 2. I ordered a glass of house red wine which was quite nice considering it was ‘just’ a house wine, and we also shared a liter bottle of San Pellegrino. After our meal Philippe Marc and the regular Paris 1930 Chef Michael came out to greet each table.
Amuse Bouche (shrimp with caviar and green peas)
Semi-Cooked Foie-Gras with Sangria Sauce
Millet and Vegetable Cooked “a la minute” with Red Crayfish and Basil
Artichoke Cream Soup with Black Truffle Flan
Sea Bass Fillet with Endive and Sour Truffle Sauce
Roasted Veal Loin with Potato Cake, Green Asparagus and Port Sauce
Poached Pear in Syrup with Vanilla Ice Cream and Warm Chocolate Sauce
Coffee or Tea
Petits Fours (a plate of two Macaroons, two candied apricots, and one chocolate)
Amuse Bouche (as above)
Red Curry Crab with Vegetable and Romaine Lettuce
Pan-seared Scallop with Sea Urchin, Chopped Borage and Ocean Vinaigrette
Cream of Celeriac Soup with Truffle and Egg Yolk
Turbot Fillet with Yellow Wine Mousse and Green Asparagus
Lamb Saddle Stuffed with Kafta, accompanied with Chick Pea Puree and Tomato Confit
Golden Chocolate Tart
Coffee or Tea
Petits Fours (as above)
Philippe Marc will be at Paris 1930 through November 15.