Le Moût is French restaurant in Taichung city. It is a fairly new restaurant and has only been opened for 2 years. The restaurant is ran by a young and talented chef/owner Ms Chen Lan Shu (陳嵐舒). According to information found on the internet, she is only about 30 years old. She majored in foreign languages in National Taiwan University, but because of her intense interest in food and cooking, she went to France to study French cuisine at Le Cordon Bleu and ESCF-Ferrandi, which she graduated as first in her class. After she graduated, she has worked in some famous Michelin stars restaurants like The French Laundry, Les Ambassdeurs, Hotel du Crillon and Relais d’Auteuil. She was said to have eaten in many Michelin stars restaurants with a total of over 200 Michelin stars because of her interest in French cooking and her desire to learn from the cuisine of other top class French chefs.
Apparently before she opened Le Moût, she married her high school tutor, who reputed spent NT$60,000,000 to built the 3 stories high Le Moût as a wedding present for her.
I had the pleasure of having my birthday dinner a few days ago in this restaurant with my wife during our short trip to Taichung last weekend. I am happy to report that this is a very fine restaurant indeed. The external appearance of the building was modern and chic, the internal decor was classical and tastefully done. The service was also very good. Of course the most important thing was the food. I can only say Ms Chen Lan Shu is indeed a very talented chef. Her style of cooking and use of ingredients were very creative indeed and the presentation for the food was also quite artistically done. Of course let’s not forget about the taste, most dishes indeed were quite delicious. The were 2 set menus for 7 course dinner and they were reasonably priced at NT$2,800 and NT$3,800.
Overall, I had a very good time and a good dinner there and I was glad to have chosen to spend my birthday dinner there this year. If I were to give Michelin stars to Le Moût, I would say they easily deserve 1 to 2 stars.
All photos were taken with Canon EOS 5D Mark II, Canon 50mm f/1.4 USM and Canon 16-35mm f/2.8L II USM.