Liao has been a restaurateur for seven years and learned her skills while working in various kitchens in France. The menu at L'Olivier reflects her abundant experience. Of the seven main courses, the most popular items are beef and mozzarella stuffed tomatoes (主廚法式家鄉釀蕃茄) and rack of lamb chop with white wine sauce (迷迭香烤法式捲羊排), made with tender spring lamb imported from New Zealand and seasoned with rosemary.
For appetizers, among a selection of 20 items, Liao recommends the salade Nicoise (尼斯傳統沙拉), a large, healthy dish with authentic Nicoise dressing. The salad can serve as a main course for those with a smaller apetite. Baked garlic escargots (香料 火局 烤田螺), served by the half-dozen, are seasoned with eight kinds of herbs for an authentic Normand flavor. For dessert, Liao's prize winning meringue shells with custard cream is a must, but there are also 20 other desserts available on a rotating basis.
To accompany the food, Liao provides Chardonnay white or Bordeaux red wines. And for aspiring chefs, Liao is the person to talk to for tips. She has already written one book, Ma Cuisine Francaise, and is about to publish another one, Cooking with Olive Oil, which will teach people how to cook various European dishes using olive oil.
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