A pure white building inspired by fleur de sel (flower of salt)! A French restaurant in Taichung

Text & Photos／Mi’er

"Salté Flora Has Moved!"

Located in the newly developed commercial complex of Phase Seven, this standalone restaurant building is a far cry from the Salté Flora everyone remembers. It was fully booked by regulars upon opening, showcasing the charm of Chef Li, the mastermind behind Salté Flora.

The brand-new white exterior design was inspired by the triangular crystals of "fleur de sel." Chef Li specially commissioned the spatial practice architectural team, composed of French designer Erik Amir and American designer Dora Chi, to plan and design the space. The entire building’s exterior echoes the snow-white salt crystals, clad entirely in expensive white perforated panels, creating a uniquely beautiful structure. Chef Li explained that the new Salté Flora is conceptualized as a "Hidden Gem," allowing this snow-white building to shine like a radiant jewel amidst the bustling urban jungle.

Inside the restaurant, Chef Li insisted on dividing the approximately 110-ping space into two sections: a low-key TAPAS BAR on one side and a bright, elegant FINE DINING restaurant on the other, offering completely different menus. These two dining formats are a fusion of Chef Li’s own creations—the Salté Flora French kitchen and the Spanish-style TAPAS BAR.

In 2004, when Chef Li first opened the restaurant, she named it "Salté Flora" because of the French emphasis on culinary precision—even the most unassuming "salt" had to be the rare and labor-intensive fleur de sel. Chef Li also hoped her restaurant could be like fleur de sel: understated yet capable of delivering profound flavor experiences. From the day it opened, Chef Li has always insisted on using the finest ingredients, presenting seasonal delicacies each quarter in an à la carte format. It’s precisely because every visit brings new surprises, whether visual or gustatory, that Salté Flora has amassed a loyal customer base and remains a steadfast presence in Taichung’s competitive dining scene.

Chef Li, who sees cooking as a joy, actually yearns for a simple and carefree life in the French countryside. Though she once considered leaving Taiwan and closing all her ventures, the unwavering support of her long-time team— who wanted her to continue and preserve their seamless teamwork—led her to seek a new location to build her dream restaurant. She ultimately settled in Phase Seven of Taichung.

The French restaurant space features warm gray-blue tones, interspersed with numerous titanium metal sculptures. The most eye-catching is a wall covered in what looks like a crumpled scarf, made by casting and assembling individual pieces of titanium-plated metal. Though it’s hard metal, it resembles soft satin—an intriguing visual effect.

Beyond the aesthetically designed space crafted by international designers, what Chef Li cares about most is naturally the kitchen. The new kitchen is not only spacious but also completely separates the hot and cold kitchen areas, equipped with top-tier imported appliances from around the world. Chef Li jokes, "We’ve got the best toys!" In such a kitchen, it’s only natural to create delicious dishes with the utmost joy.

Over the past thirteen years since its opening, Salté Flora French Culinary Kitchen has pioneered premium French cuisine in Taichung. Even as many new European and French restaurants have emerged in Taichung, none have shaken Salté Flora’s status in the hearts of foodies. This is not only due to Chef Li Yu-jun’s exceptional skills but also her insistence that "only the best ingredients make the cut." She carefully selects the finest seasonal ingredients from around the world each season, pairing them with high-quality local Taiwanese produce to create dishes that consistently impress. Particularly beloved are Chef Li’s desserts, which bring back to Taiwan the trendy "faux fruit" techniques she discovered in France. To ensure her dishes are presented beautifully, Chef Li spared no expense in purchasing a large collection of understatedly luxurious tableware, making each dish not only delicious but also visually dramatic.

The new Salté Flora primarily continues its à la carte format, with a lunch set menu starting at NT$1,580, featuring classic French dishes. Dinner maintains its chef’s à la carte set menu starting at NT$2,880. The TAPAS BAR offers a la carte Spanish-style small plates.

Chocolate Chicken Liver features the so-called "Taiwanese Bresse chicken" Guding chicken liver as the filling, topped with popping candy coated in edible gold powder from Spain’s SOSA LAB, paired with dried pear slices. This appetizer is visually stunning. Its rich textures unfold layer by layer in the mouth, kicking off a delightful meal.

The bread, specially made by master baker Chang Tai-chien, varies in flavor daily and boasts excellent texture.

Persimmon Duck Liver combines ripe persimmons with honey and agar to form a jelly, encasing fresh duck liver. A small bite delivers a rich, smooth flavor.

The Iberian ham, served as an appetizer with bread, is salty, fragrant, and sweet on the finish.

For the cold soup—a starter—the chef uses seasonal ingredients sourced from local farmers to create various cold soups, topped with bubbles made from lemon or other fruits. The sweet-and-sour flavors prepare the palate for the upcoming feast.

Clarified Beef Soup may look clear but is incredibly aromatic, with the scent of porcini mushrooms coming through, complemented by the crunch of peas for texture.

Squid, blanched for just four seconds, retains its beautiful curve thanks to precise knife work. Placed on an ice container to maintain its crisp tenderness, it’s finished with grated sea urchin roe for a burst of umami, simply highlighting the ingredient’s natural goodness.

Lobster, always considered a premium ingredient, is one of Chef Li’s favorite canvases for culinary artistry. To showcase the shrimp meat’s optimal texture, it’s grilled with orange wine and shrimp paste sauce to preserve its freshness. The side dishes change with the seasons; this time, they include a cauliflower pudding paired with fresh lily root, green asparagus jelly, and carrot sauce, offering a colorful visual and multi-layered sweet-savory flavor.

Iberico Pork uses the most tender SECRETO cut from FERMIN Spanish Iberico black pork, grilled over a wood fire to bring out an enticing aroma. Paired with seasonal vegetables and a sauce made from passion fruit and mango, it showcases the unique chewy richness of Iberico pork.

Truffle Corn Cake Tower features a tart shell covered in fresh black truffles, hiding a sweet polenta-based corn cake inside. Made with Isigny butter, milk, and trehalose, the corn cake offers a smoother, more tempting flavor than traditional polenta. Topped with freshly shaved black truffles and a crispy sweet tart shell, this seemingly ordinary dessert delivers a memorable, lingering taste.

Lemon appears as a dessert resembling a fresh yellow lemon. It’s Chef Li’s interpretation of the current trend of "simulated fruit" desserts. Coated in white chocolate, it contains a milk agar jelly with Australian finger lime pearls and pomelo flesh, offering a refreshing taste reminiscent of a yellow lemon’s zing.

Passion Fruit is an innovative dessert that unprecedentedly combines Taiwan’s indigenous ingredient "mountain pepper" with passion fruit, shaped into a round ball resembling the fruit using milk chocolate. The mountain pepper aroma extracted from milk and cream, paired with fresh passion fruit and mountain pepper sorbet, creates a harmonious blend of seemingly clashing ingredients. The unique fragrance lingers long after the first bite, leaving an unforgettable impression.

The new Salté Flora even redesigned its LOGO, subtly affixed to the white perforated panel. If you’re not paying attention, you might not even realize this is the new location of Salté Flora.

Chef Li’s custom red chef’s jackets, ordered from France, are particularly eye-catching~

Chef Li’s new kitchen is sure to make any cooking enthusiast envious, equipped with a collection of high-end branded kitchen tools that let chefs truly shine~

Beneath its fashionable exterior, Chef Li also incorporates small touches of warmth, such as the SHOW PLATE on the table—a piece of weathered stone that Chef Li wanted to bring the natural scenery of the fleur de sel fields into the restaurant.

The French restaurant area has limited seating, but every chair is a masterpiece, offering exceptional comfort.

What looks like a soft golden crumpled scarf is actually made of spliced titanium-plated metal.

The TAPAS BAR seating area has a more relaxed dining atmosphere and offers an à la carte menu.

This wall was hand-painted by an artist, with varying light and shadow effects from every angle.

Salté Flora French Culinary Kitchen
Official Website　Facebook Fan Page
Address: No. 581-1, Zhèngzhì Road, Xītún District, Taichung City
Address: No. 581-1, Zhèngshì Lù, Xītún Qū, Táizhōng Shì

Phone: 04 2372 6526
Author: Mi’er, who transitioned into food journalism after graduating from National Chengchi University’s Department of Chinese Literature. Raised under the guidance of her chef mother, she has a keen sensitivity to food—both as an enthusiast and a cook. Her work often takes her across the country in search of culinary delights, which she shares on her blog and through organized group dining events. She is the author of the book "Group Food Tasting Reports."Blog:　Mi’er’s Love AffairsFacebook: