A "half-warm salad" topped with three meats, four vegetables, and a poached egg becomes even more delicious.

Reported by Chen Tzu-yin / Taipei

French cuisine in Asia often gives off an impression of luxury, but in reality, it can be more affordable without sacrificing taste—just like home-cooked meals. Using the simplest ingredients, it delivers approachable and delightful flavors. This summer, a classic French bread brand launched "15 Traditional French Dishes" in Taiwan, blending the "Four Greatest Elements" into its menu offerings, bringing authentic French bistro delicacies to Taiwan. The dishes are not only delicious but also evoke the relaxed and cozy atmosphere of a French bistro.

 
 
▲ Paul Bakery introduces 15 traditional French bistro delights, redefining perceptions of French cuisine—simple yet more delicious. (Photo by reporter Chen Tzu-yin)

PAUL, a classic French brand with a century-long history, introduced a brand-new menu this summer in Taiwan, staying true to the spirit of authentic French cuisine and infusing the dishes with a sense of everyday indulgence. Chen Sizhong, General Manager of PAUL Bakery, said: "The general public often has a stereotypical image of French cuisine—thinking of large plates with very little food. But this time, we’re offering more approachable, everyday dishes that are also among France’s most traditional home-cooked meals. Additionally, according to a travel survey, the second reason Europeans visit France, aside from tourism, is to try French crêpes. So, we’ve included crêpes in our dessert selection, allowing people in Taiwan to enjoy a flavor beloved by Europeans." Chen Sizhong also joked that PAUL Bakery is the brand that is most "committed to being old-fashioned"—that commitment referring to its dedication to traditional French handmade methods.

This new menu blends the "Four Greatest Elements": the "Oldest of the Old—Brie Cheese," the oldest soft cheese in the world, is made into a panini sandwich; the "Classic of the Classics—Lyon Cured Ham," a must-try cured ham in the culinary capital of Lyon, is used in a refreshing salad; the "Cultural Favorite—Crêpes," a key draw for Europeans visiting France; and the "Heirloom Recipe—Tartine," a secret family recipe from French moms.

PAUL Bakery’s Executive Chef Eric especially recommends the "Classic Lyon Cured Ham Poached Egg Salad," which features the "Classic of the Classics—Lyon Salad." Eric said: "Hot salads are relatively rare in Asia, but they’re a staple in French bistros and often served as a main dish, especially in the summer. With this new menu, I hope to bring back to Taiwan the most traditional and everyday delicious flavors from France." In this dish, Chef Eric uses three types of meat—smoked bacon, Italian salami, and cured ham—paired with three vegetables, and finishes it with a poached egg. Diners can stir the half-cooked egg, letting the yolk mix like cream into the salad. The dish is rich in meat flavor, with the three meats creating layered textures, while the different vegetables help cut through the richness. Paired with the vibrant yellow egg yolk, it’s appetizing and delicious.


▲ Chef Eric, who studied in France for three years, is deeply committed to preserving traditional French flavors. (Photo by reporter Chen Tzu-yin)


▲ The "Classic Lyon Cured Ham Poached Egg Salad" uses three meats to create a multi-layered texture, with the semi-cooked yolk resembling cream—delicious and appetite-whetting. (Photo by reporter Chen Tzu-yin)

Do you enjoy the unrestrained feeling of dining in a French bistro, savoring French-style cuisine? Eric, who has lived in France, is dedicated to bringing authentic local flavors to Taiwan. This summer, come try traditional French home cooking and experience a completely different take on French cuisine.

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