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Le Moût Restaurant.

Restaurant of a Grand Chef Relais & Châteaux in town. Taiwan,Taichung

Lanshu Chen

Chef
Le Moût Restaurant Taichung 403

‘The first times I had any moving culinary experiences were with the family. My aunts were constantly in the kitchens. I started to cook for my mother at the age of 10. I would spend my weekends (re-) reading recipe books, making pastries, always for my nearest and dearest… My vocation as a chef was born and also my desire to share this with my family. An all-consuming passion.

Very quickly France entered my sights and I went there to train. First of all, I followed classes at the Ferrandi School in Paris, and then I had a number of job placements, particularly with Pierre Hermé and at Les Ambassadeurs at the Crillon… That left an indelible mark on me. As did my other experience at The French Laundry in California. Another place, other customs, but the same efficiency, attention to detail and pursuit of excellence.

And this was the learning that I was able to bring to recreating my modern French cuisine. A gastronomy founded on French expertise and its quest for perfection, and yet informed by my own culture. Asian ingredients and the constant pursuit of a balance between sweet, salty, bitter, sour and umami complement a blend of delicate and sensual dishes.’


What was your most moving culinary experience?
Each Chinese New Year would be marked by a celebration which brought together all my aunts in a tiny kitchen from the early hours of the morning. The dishes, the enjoyment of the occasion… The pleasure of sharing with other people.


The most amusing kitchen incident you ever witnessed?
Everyday something fails. Nothing serious and often the occasion for a laugh. A normal day's work for a young team.


Your best piece of advice for amateur chefs?
Put yourself in your guests’ shoes. What kind of cooking, music and topics of discussion would they like to taste, to hear, to share? That's what you need to do.