Taïrroir

A restaurant with a very elegant environment. There are several set meals to choose from. It is recommended to order the set meal as it is more cost-effective. There are not many people dining here, the service is very good, and the dishes are very delicately presented. It is very suitable for entertaining guests or gatherings with friends.

Tairui Restaurant specializes in French cuisine. This restaurant is not only a Ctrip Food Forest selected restaurant, but also on the Michelin one-star restaurant list. The dishes in this restaurant are so exquisite, but the portions are too small.

Overall, it's not bad, it should be considered delicious, but since it's a Michelin-starred French cuisine, I have higher expectations for the dishes. It's very creative to create French dishes with molecular cooking logic based on Chinese cuisine, but the taste can only be said to be average. The hardware and software of the restaurant are of good quality and there is nothing to complain about.

Ta'rroir's chef and dessert chef come from a Michelin-starred restaurant in Singapore. They have recreated Taiwanese cuisine with French cooking techniques. It not only satisfies the taste buds but is also a visual feast, bringing traditional Taiwanese cuisine into a different realm. Ta'rroir's cuisine is based on Taiwanese cuisine, integrating eight major dishes into the creative new Taiwanese cuisine. The main dish is French-style Taiwanese cuisine, which is integrated with the elegant French texture. It is paired with fashionable decoration, Taiwanese-style music, gorgeous plating, and well-dressed waiters. All the contradictions and contrasts make the meal that day full of different sensory stimulations.

It was quite amazing. The flavor of local Taiwanese ingredients and traditional dishes were presented in the style of French cuisine. There was no sense of disobedience. It is highly recommended. The classic taro paste duck hot spring egg almost revolves around the salty, sweet, fresh and smooth oily feeling of Taiwanese cuisine. The duck chunks and cherry shrimp also added taste changes and colors. The braised fish appetizer was fried dry and crispy, and the fish itself was not overcooked. I love it.