2023 Michelin-recommended restaurant is hidden in a small alley near the Taichung Art Museum of Taiwan! “Le Plein”, known for its fusion of Taiwanese flavors and French cuisine, offers exquisite and delicious dishes. Are you looking for a birthday or anniversary restaurant? “Le Plein” will definitely bring wonderful memories for you.

　　　

Ascending to the second floor, you’ll encounter a decor that showcases a wooden theme. Today, we will be dining on the second floor.

On the second floor, there is a small balcony. Looking outside, you can catch a glimpse of another restaurant across the way, which happens to be LAFETE, a restaurant I have always wanted to try.

　

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Price of “Le Plein”

What is the minimum order at “Le Plein””? ⬇️

The minimum order per person at “Le Plein” is for one set. The prices vary depending on the time period and main course selection:

*Main Course Options:

Rosemary Roast Goose – $2,580+10%
Wagyu Beef – $2,880+10%

*Lunch Limited Set Menu:

Five-course set menu – $1,500+10%
Four-course set menu without dessert – $1,350+10% (No additional ordering available on-site)

*Vegetarian Four-course Set Menu – $1,300+10%
(Requires one-week advance reservation, vegetarian options are lacto-ovo vegetarian, no vegan or religious vegetarian options available)

*The restaurant offers a children’s set menu (soup and spaghetti) on Thursdays, Sundays, and the day before or after special holidays. It is priced at $600+10% per serving.

　

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Menu of “Le Plein”

(2023.06.27 from the restaurant’s FB)

The restaurant regularly updates its menu, so I recommend checking their Facebook page for the latest information.

Restaurant Le Plein 2023 Spring Menu

Restaurant Le Plein 2023 Spring Lunch Menu

　

　

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Dishes in “Le Plein”

　

■ Bread

There are two types of bread. They can be ordered as additional items with some fee, if you want more bread.

The first one is Potato Bread, which incorporates mashed potatoes into the dough. It has a crispy outer crust and a warm, soft interior. It is incredibly fragrant and delicious.

The second option is Scallion Bread, which offers a delightful taste of scallions. It has a slightly harder and crispier texture, with a chewy bread body.

The bread is served with a creamy cheese spread that has a hint of smoked salmon flavor.

　

■ Amuse Bouche

Oil-sealed potatoes paired with apple salsa, mixed with diced and stir-fried bread cubes seasoned with spices, topped with tobiko mayo.

The combination of soft and crispy textures is very interesting, and the potato skins are deliciously crispy.

White asparagus paired with garlic cream sauce, pickled peaches, cherry radishes, and tobiko, finally sprinkled with garlic powder. The overall texture is crunchy, and the flavor is refreshing.

　

Fresh Hokkaido scallops paired with tartare sauce, creating a refreshing taste.

Accompanied by edamame, green beans, and grapefruit, drizzled with tomato hollandaise sauce and garnished with crispy scallop chips. A ring of herb oil surrounds the dish.

The server suggested crushing the scallop crisps before eating to enhance the dining experience and texture. However, the crisps were not easy to break apart, and some pieces might fly off the plate. Underneath the crisps, there was a hidden piece of silver squid.

　　

■ Second Hot Appetizer – Tea-Smoked Sasso Chicken / Pickled Jicama / Tieguanyin Chicken Broth

The tea-smoked chicken leg was tender with a slightly salty seasoning. The skin seemed to be caramelized with sugar, giving it a subtle sweetness and fragrance.

It was served with pickled cucumber and jicama slices, adding a crunchy texture. A small portion of salad on the side helped balance the richness.

The sauce was a fusion of Tieguanyin tea and chicken broth—an innovative combination with a unique tea aroma.

■ Third Hot Appetizer – Crispy Fried Loofah / Clams / Loofah Foam

The deep-fried loofah was stuffed with shredded ginger, preserved radish, and onions, topped with a fermented chili egg yolk sauce. While loofah itself is mild in flavor, the salty preserved radish complemented it well.

A small cup contained a thick loofah foam rather than a soup. The foam had a light milky fragrance and was paired with pan-seared loofah, dried shrimp, white mushrooms, crispy garlic, peanuts, and shelled clams. The dish creatively reimagined stir-fried loofah with clams.

■ Soup – Pickled Cabbage Fish Soup / Red Snapper / Pickled Chili

The red snapper was marinated with Sichuan peppercorns, coarse salt, sugar, and cilantro, giving it a firm texture. It was topped with mushrooms, shredded onions, pickled chili, and crispy tofu skin, then drizzled with pickled cabbage fish soup.

The soup was delicious, though the marinated fish slices were slightly on the salty side.

The mushrooms were roasted instead of simply blanched, a thoughtful detail that enhanced their aroma—a level of care not often seen in most restaurants.

■ Pre-Main Course – Charcoal-Grilled Abalone / Lemon Liver Foam

Served with dragon beard vegetable and grilled king oyster mushrooms with a crown daisy sauce.

The foam was made from abalone liver and lemon.

The abalone was pre-sliced and had an incredibly tender texture—unlike the usual chewy abalone. This completely changed my perception of abalone, and it was truly delicious!

■ Main Course – Wagyu / Homemade Oyster Sauce / Chinese Broccoli

The Wagyu beef was A5-grade from Kagoshima, Japan, using the chuck cut.

The white sauce was garlic purée cooked with milk, making the garlic flavor mild.

We ordered one medium-rare and one medium, but the difference was barely noticeable. It’s probably best to follow the restaurant’s recommendation of medium doneness.

The beef was exceptionally tender and flavorful. The portion wasn’t large, but since Wagyu is rich in fat, too much could become overwhelming.

The side dish was a beef-filled spring roll—glutinous rice stuffed with diced beef, Wagyu tendon, tripe, and a slice of beef tongue, resembling a beef-flavored sticky rice dish.

　

■ Pre-Dessert – Feng Ren Bing

A base of smoked plum and starfruit granita topped with a scoop of vanilla milk ice cream, garnished with sweet azuki beans and a dried starfruit chip. An edible flower added the final touch.

It tasted like an upscale version of the traditional Taiwanese Feng Ren Bing dessert.

　

■ Main Dessert – Papaya / Honey / Toast Ice Cream

A papaya milk ice block served with fresh fruits and two crisp, baked milk foam chips. The translucent jelly draped like a skirt was made from honey, lemon, and basil seeds.

The ice cream in the center had a toasted bread flavor.

The concept was inspired by popular Taiwanese night market drinks—papaya milk and frog eggs (basil seed drinks).

Le Plein’s desserts are highly creative and visually stunning. In terms of flavor, the ice cream had a subtle toasted bread taste, while the papaya milk ice block strongly resembled a well-known bottled papaya milk drink.

The jelly had little flavor, possibly overshadowed by the strong papaya milk taste. It seemed to serve more for texture and aesthetics.

　

■ Petit Fours

Served with hot Ruby Red Tea No.18, a honey lemon madeleine, and handmade brown sugar cake with caramelized pineapple sauce and lemon powder.

The slightly sweet brown sugar cake paired well with the mildly tangy pineapple sauce.

The madeleine had a slightly crispy exterior with a dense but moist interior.

　　

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Dining Date: 2023/05/20