Rethinking French Cuisine: The 12 "World-Twisting" Dishes at Paris 1930

Reported by Huang Shiyuan / Taipei

Led by French Chef Clément, Paris 1930 has consistently wowed diners with inventive dishes in recent years. Recently, Clément has crafted a new set of 12 signature dishes under the theme “Twisted World,” aiming to redefine traditional French cuisine. Examples include shrimp roe ice cream, donuts with foie gras, an entire dish made solely of carrots, a dessert created from bell peppers, and even incorporating Taiwan’s “ox-plowing” concept — smoking steak and butter over straw before pan-searing. Each bite is a delightful surprise.


▲ Signature Perfume Coconut

Signature Perfume Coconut
The idea stems from the chef’s travel experiences — witnessing a street vendor in Thailand expertly shuck a coconut, leaving the flesh completely intact. What appears to be a whole coconut flesh is actually a creative pre-dinner cocktail. By inserting a straw into the flesh, you can sip a Thai-style Piña Colada infused with pineapple and coconut aromas. The outer layer is made of coconut and coconut liquor flesh, which diners can scoop out with a spoon after finishing the drink.


▲ Crystal Clear Shrimp Roe Ice Cream

Crystal Clear Shrimp Roe Ice Cream
The chef aims to overturn tradition by turning seasonal sakura shrimp into ice cream. The outer layer features crispy fried sakura shrimp encasing a chilled shrimp roe mousse — a uniquely cool and textured treat.


▲ Asparagus Tiramisu

Asparagus Tiramisu
Modeled after the classic tiramisu, this version differs with a base layer of blanched white asparagus and black garlic, along with ladyfingers soaked in coffee and white bean oil. The top layer is topped with a mousse made from white asparagus and dusted with ground coffee beans. Visually similar to regular tiramisu, the asparagus foam mimics whipped cream but delivers a completely new flavor experience.


▲ Not Your Usual Cheese Fondue

Not Your Usual Cheese Fondue
Traditional cheese fondue achieves its thick texture through generous amounts of cheese. But “Not Your Usual Cheese Fondue” recreates the same visual effect and mouthfeel with an entirely innovative flavor. When asked about the ingredients, Clément says, “That’s the chef’s secret.” Featuring Taiwanese sweet potato balls and specially developed chicken-crisp chips, paired with honey mustard to achieve the same fondue consistency, it offers an authentically local twist.


▲ Foie Gras Donut


Donuts are commonly perceived as sweet. To challenge that taste stereotype, the chef incorporates French culinary element foie gras into a donut — resulting in a richly aromatic treat. He also uses green apple to replicate the look of sugary glaze typically found on donuts, balancing the fat content of the foie gras and reducing palate fatigue.


▲ Dongpo Eggplant with Sesame Purée

Dongpo Eggplant with Sesame Purée
The French chef draws inspiration once again from Tianxianglou’s iconic dish, Dongpo Pork. Using live fire, he chars fresh eggplants until their skin takes on the brown hue of Dongpo Pork, then drizzles them with a signature sauce made from Shaoxing wine and soy sauce. Additionally, continuing Tianxianglou’s tradition of serving Dongpo Pork with rice, the chef crafts a crispy rice cake as a substitute — ensuring creativity without compromising satiety.


▲ Carrot Cubed

Carrot Cubed
As the name suggests, “Carrot Cubed” presents carrots in three distinct forms: a fluffy cake made from carrot greens, a purée created from carrot juice, and carrots cooked fresh at the table.


▲ Black Lime Balls with Sea Urchin

Black Lime Balls with Sea Urchin
On Chinese dining tables, sweet glutinous rice balls are more common, but to challenge conventional tastes, the chef crafts tiny black balls using black lime. The broth combines rich shrimp stock with plenty of sea urchin, transforming the typically cold sea urchin dish into a hot one. The tangy black lime complements the briny sea urchin broth in perfect harmony.


▲ Chamomile Bubble Tea Scallops

Chamomile Bubble Tea Scallops
The Q-texture of pan-seared scallops contrasts with the crispiness of dried scallop slices. Though essentially the same ingredient, they offer layered textures, while the chamomile aroma enhances the natural sweetness of the scallops, and there are even the familiar tapioca pearls.


▲Sui Yu Niu ~ Rice Aroma Short Rib with Sweet Rice Wine.

Sui Yu Niu ~ Rice Aroma Short Rib with Sweet Rice Wine
Traditionally, Taiwanese cattle are raised primarily on grains, which also inspired the chef’s concept. Sui Yu Niu ~ Rice Aroma Short Rib with Sweet Rice Wine is divided into three parts: butter, low-temperature cooked short ribs, and sweet rice wine sauce.


▲Bamboo Shoot Oreo. (Photo / provided by Atour Hotels)

Bamboo Shoot Oreo
It may look like an Oreo, but the Bamboo Shoot Oreo tastes completely different from a regular one. The filling is made from fermented bamboo shoot juice, while the outer black sandwich cookie is crafted with bamboo charcoal, chocolate, and brittle chips.


▲Little Bell Pepper Orchard.

Little Bell Pepper Orchard
The Little Bell Pepper Orchard is a dessert made from bell peppers, divided into cold and hot components. It’s recommended to first try the bell pepper filled with lemon and thyme sorbet, then enjoy the hot dessert made with an almond filling, creating a contrast in both visuals and flavors.