"The pleasure of sitting down to a good meal is not limited to just eating what's set in front of you.It can also be about the sensations or memories associated with it."My lovely friend Lisa's birthday is coming,so we decide to have a nice lunch together.
The restaurant I choose today is called "ABU Authentic Cuisine."It's not on the top of my restaurant list,but I've been thinking about having a soufflé for a long time.And speaking of having a great soufflé in Taipei,the first restaurant comes into my mind is exactly ABU.
"ABU Authentic Cuisine" is a French style restaurant.The chef ABU is from Hong Kong.Previously,he worked as an executive chef at "Tutto Bello,"which is a fabulous Italian restaurant in Taipei,and he was also a deputy kitchen chef at Hilton Hotel in Taipei.With these exceptional working experiences,I do have a great expectation on him.
Even though ABU is a renowned chef,he doesn't put on airs.I saw an interview of him on television like two years ago.I feel like he's the chef who values customers' comments a lot.Hence,that's the key point to make his restaurant better.
By convention,the meal starts with some bread.They are baguette,cream buns and Japanese mochi bread.
The bread dips from left to right are extra-virgin olive oil from Chile, Echiré butter,and home-made tuna sauce.You can tell that this is a genuine French restaurant by the butter they use.
Echiré butter is the thumb among all the butter in the world. Echiré and Isigny are the only two that have the A.O.C. certificate.The later is from the north of Normandy,which I'm not going to say too much here.
Echiré butter is from Charentes-Poitou in France.Actually,there're some other famed butter in that region,and Echiré is just one of the small towns.What's more,the butter production in that area was totally an accident.It could be traced back to 1880.The local people lived on growing grapes and brewing wine.However,the grapes were all destroyed by a plant disease,which was called phylloxera.Then,people gradually changed their lifestyle and started to develop dairy farming.They started to produce butter was also the solution to a plethora of milk.Surprisingly,it has become such a well-known and popular butter!
Somehow,there're also two pieces of pizza-flavoured chips and a small cup of
Then,here's the appetizer.Lisa and I both order "French Scallop,Truffle,Mixed Salad."
They sprinkle some truffle on the top of each scallop and slather a layer of mashed potato on the bottom.On the other side,there're some fresh vegie mixed with olive oil.To my surprise,they put a piece of dried fig inside!It really stimulates my taste bud.
Lisa has "Provence Tomato Soup,Mixed Seafood."According to her,the soup is quite tasty.
I have quail broth as my soup.I like the way they present the dish.They just keep it simple,not pretentious.The soup is not greasy and the pan-fried quail is served at a perfect temperature.
For the main course, I have "Slow Cooked Ox-Tongue in Red Wine Sauce."This is an A+ dish.The Ox-tongue is really tender and the texture is so amazing.I feel like you don't even have to use your teeth to chew it.Instead,you use your tongue to feel the aroma and the savory of the red wine sauce.There's a pinch of fleur de sel at the corner of the plate which elevates the dish to have one more different taste.
The other main course we have is porcini risotto.Hahha I know maybe it looks like some leftover,but I've got to tell you,don't be fooled by it's appearance.The rice is so rich and creamy.The rice grains are not over-cooked and there're an abundance of porcini mushrooms.
The first dessert is vanilla ice cream with strawberry sauce.It's just an average dessert but I like they mix some ginger-flavoured jelly with the strawberry sauce.It sounds weird but they actually go well together.
There's still a second dish for the dessert.I love it so much.When I have it,Lisa and I barely talk,because we are entirely immersed in the chocolate world!From the top,there're chocolate jelly,crispy chocolate chips,40% chocolate paste,and galettes bretonnes.And it's decorated with some raspberries.Every layer of the fabulous dessert is made from chocolate,but they're strong and light,rich and smooth.Since it has galettes bretonnes as the base,the salty taste can balance the sweetness of chocolate.In a nutshell,you can't be too much to call it a chocolate symphony ; )
Yeah,my mission today is have a soufflé!Therefore,we just order an additional dessert.I think a good soufflé is not only aesthetically attractive,the fluffy texture is the key point.As an old saying goes,there's always a room for dessert.Soufflé is something that you can have it anytime,even you're really full.In my opinion,a good meal doesn't end until a dessert comes.It's just like a happy ending,especially if you have a sweet tooth like me.
It has been controversial that when was soufflé created.The most common explanation is the nobles back in the medieval times always had many courses a meal,but they still wanted to have something for dessert.Then,the chef invented this fluffy dessert.Since it's mainly made from egg white and milk,it's so light that you'd feel like you're eating air.If you want to have something sweet after a meal,a soufflé is definitely a good choice,it won't be your burden but keep you staying in a good mood.
Besides "ABU Authentic Cuisine,"there's also one called "ABU Brasserie."It's more like a continental cuisine,which combines French style and Italian savour.I really enjoy today's meal,so I'm willing to have another try.
ABU Authentic Cuisine
Add:No.28, Siwei Rd., Da-an Dist., Taipei City