A French Bistro in a Luxury Hotel – Handsome Chefs Who Are as "Delicious" as Their Dishes

Reported by Chen Tzu-yin / Taipei

The presentation of French cuisine is delicate and layered, with a touch of the romantic casualness found in bistros along the Champs-Élysées. “Café Un Deux Trois” is located in a top-tier five-star hotel that opened this year, but unlike the unapproachable vibe often associated with the word “luxury,” this all-day dining restaurant exudes a relaxed and comfortable atmosphere. The new female head chef, Florence Dalia, hails from Burgundy, the holy land of French cuisine and wine. Her sweet appearance and focused gaze stem from her genuine passion for cooking.

%呐?鞒?lorence Dalia comes from Burgundy, the holy land of French cuisine and wine. (Photo / Reported by Chen Tzu-yin)

The appetizers are stunning, showcasing the essence of French gastronomy and Florence’s dedication. The “Mediterranean-Style Tuna Marinated in Olive Oil and Vinegar” is composed of three layers: yogurt-eggplant purée, tomato tartare, and cilantro mousse. The first layer, made from roasted Taiwanese eggplants, has the flesh scooped out, sautéed with minced garlic until dry, then cooled and mixed with yogurt, olive oil, fennel powder, and mayonnaise. The second layer, the tomato tartare, is made by blending halved tomatoes in a food processor, then straining after adding the right amount of olive oil, balsamic vinegar, minced garlic, salt, and pepper. The top layer, the cilantro mousse, is made by blending fresh cilantro leaves with chicken stock, cream cheese, salt, and pepper, then processing into a purée, mixing with softened gelatin, and allowing it to set. The rich textures of the three layers come from their careful layering.


▲ The Mediterranean-Style Tuna Marinated in Olive Oil and Vinegar has three layers, each with a rich texture. (Photo / Reported by Chen Tzu-yin)

The “White Cauliflower and Oyster Bisque” sees Florence simmer white cauliflower with milk as the base. The oysters are boiled and topped with a transparent jelly slice made from oyster juice. A milky-white bisque, made from chicken stock, cream, white cauliflower, and flavored with yogurt, is poured into the bowl from above. Though prepared using elaborate techniques, the elements come together harmoniously in each bite.

One of the main courses, “Grilled Cod with Mini Green Vegetables,” features cod that is seared to a slight crisp on the outside while keeping the juices locked in. It’s garnished with an orange-yellow sauce made from tomato paste and wine vinegar, offering a savory flavor with a hint of sweet and sour. Another main course option, the “Slow-Roasted Pine Nut Yilan Duck,” uses low-temperature cooking to retain moisture in the duck breast, which is then pan-seared, topped with pine nut and hazelnut crisps, and baked in the oven. The sous-vide method highlights the tenderness of the breast meat, and the accompanying sauce is made from duck stock, chicken broth, and Madeira wine. It’s recommended to enjoy with roasted potatoes, which help cut through the richness.





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When talking about Café Un Deux Trois, you can’t miss the French pastry sous-chef –Alexis Bouillet, a young and handsome chef whose pastries are especially loved by female customers. Recommended is the“Passion Fruit Soufflé with Coconut Granita,” where Alexis uses locally grown Taiwanese passion fruit and mango coulis, drizzled over the classic, delicate French soufflé. The sweet and tangy flavors seep into every crevice, paired witha coconut and lime granita made from Malibu coconut liqueur, creating a taste reminiscent of summer.

 
▲ The pastries at Café Un Deux Trois are crafted by the handsome French sous-chef, Alexis Bouillet. (Photo / Reported by Chen Tzu-yin)