Taipei’s contemporary French restaurant Brise has recently launched a new autumn menu that celebrates the season’s abundance through creative culinary artistry. Chef Pili Jiang, the visionary behind this autumn menu, invites diners to experience the earth’s richness with a distinct approach that moves beyond traditional fine dining.
Located in a quiet alley in Taipei, Brise offers a fresh take on French cuisine under the leadership of Chef Jiang. His unique journey from mechanical maintenance to culinary expertise shapes his precision and passion in the kitchen. Therefore, this autumn menu embodies his philosophy, blending exact technique with heartfelt warmth.
The autumn menu highlights premium and local ingredients such as Kumamoto Red Wagyu, Hokkaido king crab, Puli water bamboo shoots, Chiayi quail, and star fruit. These carefully selected components reflect the season’s flavors while paying homage to Taiwan’s natural harvest.
The meal starts with three amuse-bouches inspired by farm produce. First, The Ear of Grain features smoked paprika with corn and quinoa, delivering a subtle smoky taste. Next, Ember, a creative dish, combines fried Jerusalem artichoke with Comte cheese and house-made mullet roe. Finally, Smoky Mist presents lightly smoked Yellowfin tuna paired with caviar and a vibrant red shiso and roselle sauce.
Following this, the seafood appetizer Clear Reflection uses pure crab consommé to enhance the sweetness of Hokkaido King Crab. The dish finishes with prickly ash green oil, adding a fresh herbal note.
The hot appetizers follow with Perch, showcasing Chiayi quail breast stuffed with chicken mousse and pistachios. This dish sits on barley risotto with black garlic mayonnaise, evoking the warmth of autumn fields. Meanwhile, the seafood course, Shore, captures the coastal essence.
For the main course, Wild Charm features New Zealand venison loin rubbed with juniper and charcoal-grilled. It is served with chestnut puree and a sauce made from mushrooms and venison bones, creating a balance of wild and mellow flavors. Additionally, diners can upgrade to Kumamoto Red Wagyu for a richer option.
The pre-dessert, Autumn Light, pairs Taiwanese star fruit ice with spring tea panna cotta and chamomile crème anglaise. Lastly, the final dessert, Forest Dusk, reflects the deep colors of an autumn forest. Brise offers this autumn menu on weekdays for lunch as a 6-course set at NT2,680 (US$84). Meanwhile, the 9-course set is available for dinner and weekend lunch at NT3,880.
Overall, this autumn menu demonstrates how Brise merges French culinary techniques with local Taiwanese ingredients. Moreover, Chef Jiang’s innovative approach and dedication to quality position Brise as a standout in Taipei’s dynamic dining scene. Looking ahead, Brise plans to continue evolving its menus to reflect seasonal abundance and culinary creativity.
