Hungarian foie gras drizzled with Taiwanese soy milk — creative French cuisine that surprises with every bite

▲ Foie gras and soy milk? You heard that right — this is creative French cuisine. (Photo / Reporter Chen Ming-ren)

Reported by Chen Tzu-yin / Taipei

“Composing a French waltz through cuisine” may sound whimsical and hard to imagine, but after tasting Chef Hsu Han-chieh’s creative dishes, you’ll be amazed to find your taste buds dancing to the melody on your tongue — especially unexpected pairings like “Hungarian foie gras and Taiwanese soy milk,” which are skillfully presented in every bite.

Chef Hsu Han-chieh, who has 20 years of experience in French cuisine, said: “After decades of researching food, I’ve found that dishes made with respect for the original flavors of ingredients are the most delicious!” He also hopes to blend Taiwanese local ingredients with his expertise in French cooking techniques to create innovative fusion dishes that offer diners a unique experience.

Based on this philosophy, Chef Hsu spontaneously launched a series of dishes using ingredients sourced from across Taiwan and prepared with French culinary skills, titled “French Waltz” — where the word “waltz” literally implies “original flavor.”

From appetizers and soups to main courses and desserts, everything must be served as a set meal, because just like a beautiful musical piece, the prelude, refrain, main theme, and interlude are all essential and must follow the right sequence.

Appetizer “Fresh Champagne Mushrooms” features two delicate champagne mushrooms, made from Taiwan’s uniquely developed “container-grown mushrooms.” After washing, they are simply placed atop a crispy cracker base with mushroom purée, enhanced with champagne mushroom powder for flavor. Beyond the mushrooms’ unique natural almond taste, the slightly crisp, pan-seared crackers paired with the mushroom purée offer a rich variety of textures, immediately showcasing a multi-layered “prelude.”

““Fried Skipjack Tuna Roll with Fine Noodles Served with Green Mustard Sauce”can be considered the refrain. Made with seasonal skipjack tuna from the coastal areas of Yilan and Hualien in Taiwan, the fish is wrapped in fine noodles and deep-fried. When served, it’s paired with a sauce simmered for four hours with green mustard, onions, cabbage, and over ten other vegetables. The crispy texture of the outer layer and the freshness of the green mustard perfectly highlight the tuna’s inherent sweetness.

 
▲ The fresh champagne mushrooms instantly showcase a multi-layered texture; the fried skipjack tuna fine noodle roll with green mustard sauce wraps the fish’s sweet flavor in a crispy bread, while the unique green mustard sauce delivers a refreshing surprise. (Photo / Reporter Chen Ming-ren)

Among them, the most classic dish — and one that subtly accents yet remains indispensable in the composition — is undoubtedly the “Creamy Soy Milk Foie Gras Soup.” The combination of soy milk and foie gras, two ingredients you’d never think to pair, is brought together by Chef Hsu, who uses locally grown Taiwanese soybeans to make his own soy milk. He enhances the richness and aroma of the soy milk with sweet white wine and fresh cream, and adds a touch of egg yolk for a silky texture. The star ingredient, Hungarian foie gras, is pan-seared, and the thick yet refreshing soy milk cleverly cuts through the richness, resulting in a smooth and delicious drink.

 
▲ The foie gras, pan-seared as the centerpiece of the dish, is topped with soy milk made from Taiwanese soybeans. The aroma wafts out as the server pours it, and this surprising pairing showcases the chef’s extraordinary creativity and culinary skill. (Photo / Reporter Chen Ming-ren)

The main course “Pan-Seared Lobster with Sherry Vinegar Sauce and Red Bell Pepper Coulis” uses lobsters from Penghu. Similarly pan-seared to preserve the tender juiciness of the meat, the concentrated sherry vinegar sauce further enhances the sweetness of the lobster, and it’s finished with a raspberry note that adds a perfect finale to the dish.


▲ The main course, featuring lobsters from Penghu, is bold and satisfying, with a burst of sweet umami in every bite. (Photo / Reporter Chen Ming-ren)


▲ A dessert that breaks the mold — this ice dessert offers over six different textures, delivering a powerful and resonant ending to the entire gourmet symphony. (Photo / Reporter Chen Ming-ren)

Taipei Sheraton Hotel’s Anton Hall presents the “French Waltz”

Event period: September 23 to September 29
Price: NT$5,000 per set meal + 10% service charge
Menu includes: Appetizers — Fresh Champagne Mushrooms, Fresh French Gillardeau Oysters with Seawater Gelée, Hot Appetizer — Fried Skipjack Tuna Roll with Fine Noodles Served with Green Mustard Sauce, Creamy Soy Milk Foie Gras Soup; Main Course — Pan-Seared Lobster with Sherry Vinegar Sauce and Red Bell Pepper Coulis, Roast Duck Breast with Seasonal Vegetables and Game Bird Sauce, Candied Milk Pineapple, Sauternes Wine Jelly, Mascarpone Cheese Ice Cream.