TAIPEI (Taiwan News) – Hidden in Taipei's bustling allies lies a mysterious private kitchen restaurant — L.C. Francaise.
This place is not only a paradise for food lovers but also a realization of a young chef's dream. The 32-year-old owner, Chen Po-jung (陳柏融), has written a moving story of passion, perseverance, and innovation with a seemingly ordinary bowl of chicken soup.
Chen's culinary journey began at age 19, influenced by his mother's cooking. His first attempt at cooking, when he did not know how to peel the loofah, became the starting point of his chef career.
He gained experience in renowned restaurants, including L'Atelier de Joel Robuchon, De Loin, and Leputing Japanese Restaurant.
At De Loin, Chen experienced the harsh culture of French kitchens, working from 7 a.m. until late at night, with constant scolding from his mentor. However, this rigorous training taught him to handle delicate ingredients like caviar.
At age 26, Chen decided to start his own business. The restaurant's name, "L.C. Francaise," was inspired by his work experiences in Chengdu and Shanghai. Attracted by the French ambiance, he wanted to bring a fusion of French, Japanese, and Thai flavors back to Taipei.
The early days of the business were tough, with his bank account dwindling to just NT$24 (US$0.75). Through relentless effort and love for food, L.C. Francaise gradually established itself as a notable reservation-only restaurant.
L.C. Francaise's pride is the "Ten Years One Sword Golden Chicken Soup." This seemingly simple dish represents ten years of Chen's dedication, as the soup took Chef Adam a decade to perfect.
Initially a hangover soup for the restaurant's bar, it evolved when Chen chose to use ROKSN Fugui chickens (岩生築見馥桂雞), raised in the high-altitude areas of Yilan's Datong Township, to support Indigenous single mothers.
Chen insists on using only chicken and sea salt from Zhounan Salt Field (洲南鹽場), without flavor enhancers. He employs a unique method of using roosters for the soup and hens for eating, simmering the rooster for eight to 10 hours, then adding a 3-month-old hen for 1.5 hours.
The use of premium chickens ensures the soup's quality and reflects Chen's desire to give back to society. For each bowl of soup sold, an Indigenous single mother benefits.
Chen updates the menu seasonally, drawing inspiration from fresh market ingredients and social media. Besides the signature chicken soup, the restaurant is known for braised pork rice and cumin-braised chicken feet.
The chef insists on using quality ingredients like "Choho Pig" (究好豬) from Yunlin and organic vegetables from local farmers, presenting exquisite and creative private kitchen cuisine.
L.C. Francaise's delicacies have attracted celebrities including NBA star Dwight Howard and singer Faye Wong (王菲). These visits have significantly increased the restaurant's popularity.
However, Chen remains humble. He said he is not obsessed with Michelin star ratings, focusing on providing a quality dining experience and building genuine customer relationships.
In the future, Chen plans to expand his business, possibly venturing into snack and beverage shops, launching ready-to-eat meals, or even hosting cooking shows.
(Taiwan News, Lyla Liu video)
