Among the many French restaurants in Taipei, La Terrasse is one of a few that specializes in southwestern French delicacies, like duck and goose dishes.
As its name suggests, the restaurant features a pleasant terrace filled with beautiful flowers and herbs grown by the hostess Jocelyn Wang (
Despite the questionable manner in which the birds are stuffed, it is difficult to resist the fine and rich taste of duck meat from this region. The most popular dish at this 10 month-old restaurant is duck leg confit with sauteed potatoes (NT$480).
PHOTO: BY YU SEN-LUN, TAIPEI TIMES
This dish takes 28 hours to prepare and only experienced chefs know how to get it right. Joseph Lee (
In winter, the house presents another delicious southwestern French dish called lingot bean stew with sausage and duck confit.
Duck breast with green pepper sauce is another delectable sauteed duck dish. The duck breast is thick and slightly crispy on top, while the sauce is rich but with a hint of wine flavor.
The veal with moreal cream sauce is also impressive. Soucaille explains that his hometown is famous for its mushrooms. And this dish features the rich flavor of morel mushrooms. It's not as up-scale as Truffle, but it's equally delicious, especially with the veal.
La Terrasse also features a wide range of cheeses (Brie to St. Nectaire to Rocquefort, to name a few) and wines ranging in price from NT$1,150 to NT$7,000 per bottle.
Desserts here are the items that Wong and Soucaille are very proud of. All desserts are homemade and there are at least six items on the menu, the highlights being banana flambee with brandy and the orange crepes with orange liqueur and vanilla ice cream.
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