Creative French cuisine in Taipei’s East District – confit duck leg made with Yilan cherry duck

Text & Photos／Pingzi

With autumn here, it’s the perfect season for root vegetables and fresh fish. To awaken your taste buds with the changing season, Pingzi recommends Chou Chou French Restaurant. Head Chef Chif Kin (Lin Mingjian) excels in modern culinary techniques and local ingredients, presenting classic French cuisine with a contemporary twist. The restaurant offers set menus, including a lunch set with three courses—appetizer, main, and dessert—plus coffee or tea, at just NT$880 + 10% per person. With its approachable pricing, elegant Parisian-chic space, and effortless French dining experience, it’s a great way to savor the flavors of the season. A top pick for romantic dates in Taipei, an IG hotspot, and a favorite for ladies' gatherings.

To reach Chou Chou French Restaurant, take the Taipei MRT Bannan Line to Zhongxiao Dunhua Station, Exit 5, and walk for 3 minutes. It’s located at a corner in an alley, in a highly visible spot.

The restaurant’s facade sits at a corner triangular window, with a red neon logo on one side that creates a cozy bistro-like atmosphere. The blue brand color logo on the other side, in reverse white, exudes an upscale elegance that already has Pingzi excited about the food before even stepping inside.

The name Chou Chou originally means “cabbage” in French, and round cream puffs are also called choux (pronounced “shoo-shoo”). The French also use the affectionate term ChouChou (dear baby) for lovers, friends, or younger people, adding a romantic touch. The name was chosen to reflect the chef’s love and care in crafting each dish, making it an ideal spot for a romantic meal.

A large electric wooden door with mirrored panels offers a glimpse inside while maintaining an air of mystery, embodying the romantic spirit of French dining.

After passing through the first door, Chou Chou has a small antechamber with a second door. The space features various potted plants and seating for waiting guests. The ironplate logo on the wooden door adds a touch of French elegance, making it a photo hotspot.

Stepping further in, the bright space transitions into a slightly dimmer ambiance, naturally calming the mind. The eye is drawn to a marble-topped high-top bar counter, perfect for guests who enjoy a drink in a relaxed setting. The refined space welcomes every visitor.

The highlight is the grand, marble open kitchen, showcasing the precision of French cuisine. Chefs bustle about, handling intricate pre- and post-meal ingredient preparations. The marble countertops and million-dollar open kitchen are every chef’s dream. Despite being open, there’s no greasy smell, ensuring a comfortable dining experience.

Head Chef Chif Kin (Lin Mingjian), both the restaurant’s chef and proprietor, brings over 14 years of experience working with world-renowned chef Jean-Georges and training at several Michelin-starred restaurants in Paris. Skilled in modern techniques and local ingredients, he reimagines classic French dishes with contemporary flair. Formerly the head chef at ACHOI in Zhongshan District, he now runs his own French eatery, positioning it as a modern brasserie—bridging the gap between upscale French restaurants and casual bistros. He blends traditional French methods with his own creative touches, resulting in stunning dishes.

At Chou Chou, not only are the ingredients meticulously selected, but the equipment is top-notch too. The dry-aging room houses beef on one side and Yilan duck on the other, aged to perfection for exceptional flavor.

The seating area accommodates around 80 guests, with a spacious layout divided into multiple sections. Highlights include a 12-seat private room, a 22-seat semi-open private room, and a 12-seat bar counter, all exuding French elegance. Flexible configurations are available, such as converting into a larger room for 20+ guests or splitting into 2–3 smaller rooms (as shown bottom left), with wooden sliding doors for privacy. Small rooms fit up to 12 people (minimum spend NT$30,000), while larger ones accommodate 22 (minimum spend NT$60,000).

Sitting on these French-style velvet sofas at a wooden table creates a wonderfully atmospheric dining experience.

This space is a 10–12 person private room (see above), available for exclusive bookings. Designed with a French ambiance, it’s perfect for entertaining guests with dignity and privacy—ideal for wine tastings, art gatherings, or high-profile business dinners.

The restroom doors feature cute bird motifs (see above), with the women’s room adorned with a bow—adding to the chic French vibe.

Table settings feature Western-style plates, each adorned with a small flower for a refined touch.

Chou Chou offers still and sparkling water (priced per bottle)—go for the bubbles, of course.

The pricing is straightforward and easy to understand:

Lunch: NT$880 + 10% (3 courses).
Dinner: NT$1280 + 10% (4 courses).
Special dishes require a 3-day advance reservation.

The lunch menu is presented in both Chinese and English for international guests’ convenience.

Complimentary pre-meal bread (not refillable) is house-made with natural yeast. On the right, the tomato-infused loaf undergoes 24-hour cold fermentation, resulting in a crispy crust and airy, irregular holes. Topped with coarse sea salt, it’s chewy and flavorful, showcasing the chefs’ attention to detail.

Charred figs with burrata, pancetta crumble, and port wine reduction. The plate’s visual impact is striking. Featuring autumn’s bountiful figs, slow-roasted to tender perfection, they’re topped with crisp homemade rye crisps resembling biscuit-like textures, adding layered contrast.

The base uses red and yellow endive for a slightly bitter, sweet finish. In the center, finely crumbled burrata from a Taichung cheese master—creamy and rich—pairs beautifully with the figs’ tart sweetness, creating a luxurious, unforgettable bite.

Pan-seared scallops with sugar-candied lemon and purple rice risotto.Premium Hokkaido-grade scallops are seared to perfection—crispy on one side, medium-rare within. Purple rice replaces standard risotto, offering firm grains while infused with scallop umami. A hint of sugar-candied lemon adds brightness, making each bite more refreshing and delicious.

Steamed golden eye snapper with zucchini and shrimp consommé.The steamed snapper is tender and springy, topped with roasted yellow-green zucchini resembling fish scales. A drizzle of shrimp broth is added tableside to preserve freshness.

The broth, infused with kombu, spices, and vegetables, is made from shrimp heads. It’s refreshingly clean, complementing the fish without any fishy notes. The seafood’s natural sweetness shines through.

Confit duck leg with carrots and pickled mustard seeds.A classic French dish, this version uses Yilan cherry duck, marinated for 12 hours in spices before a 12-hour confit. The result is exceptionally tender and flavorful.

The skin crisps effortlessly under a fork, revealing juicy meat. It’s paired with smooth carrot purée, roasted Brussels sprouts, daikon, and orange radish, along with mustard seeds mimicking caviar—sweet, sour, salty, and delicious.

Hazelnut soufflé with lemon thyme and white goat cheese ice cream.A delightful dessert choice. The freshly baked soufflé arrives hot, its simple appearance belying its richness. The hazelnut aroma fills the air.

Made with egg custard, homemade hazelnut jam, and caramelized bananas, each bite is indulgent yet not heavy, melting in your mouth. Paired with the cloud-like white goat cheese ice cream and caramel notes, it’s a dessert lover’s dream.

Chocolate opera cake with espresso ice cream.An unusual twist using autumn’s persimmons—diced sugar-glazed persimmons, dried persimmons, chocolate ganache, coffee-soaked sponge, and hazelnut praline. Layers of rich chocolate, balanced by persimmon’s fruity note and coffee ice cream, create a complex, memorable dessert.

Beverage options include iced and hot lattes, made with carefully selected beans for a bold, smooth flavor. The latte art and creamy texture are exceptional. Pingzi tried Chou Chou’s 2017 autumn menu, amazed by the chef’s skill, creativity, and meticulous presentation. The dishes are exquisite, reasonably priced, and a top Taipei date spot. Don’t miss it—you’ll keep coming back.

Chou Chou French Restaurant.
Phone: 02-2773-1819.
Address: No. 22, Lane 6, Alley 170, Section 4, Zhongxiao East Road, Da’an District, Taipei 106.
Taipei MRT Bannan Line, Zhongxiao Dunhua Station, Exit 5, 3-minute walk.
Private rooms and event hosting available.
Facebook:https://www.facebook.com/chouchou.taipei/.

Upssmile Pingzi (up’s smile upward smile)!
A designer and photographer for Upward Smile Travel, Food, Design & Film.
Passionate about travel, food, design, photography, and film.