Taipei｜Michelin Recommended｜Lin Restaurant (Forth Visits)–An autumn Menu, find the reason why I fell in love with Lin

Cheese Puffs｜Onion Soup｜Monk Head Cheese

An appetizer that pays tribute to French onion soup.

The chef transformed the traditional baked Greer cheese onion soup into a light puff.
The filling is made of onions fried until caramelized, stewed in chicken stock and beaten into a smooth puree. The mouth is warm and not heavy.

Finally, a few heads of cheese are shaved, the frankincense is clean and the finish is refreshing, so that the overall flavor has a very good balance between strong and light.

 Duck liver｜Red Dates｜White Mushrooms

This dish is a very representative dish in my heart.

Most of the traditional duck liver mousse is impregnated with red wine or port wine, with a strong flavor and a full sense of weight.
However, the chef chose to switch to rice koji and sake marinated for two days to make the texture of the duck liver softer, while bringing out the delicate rice flavor, rather than the heavy alcohol.

The top is matched with sweet red jujube puree and surrounded by thin-cut white mushrooms, which finds a very beautiful line between richness and elegance.

I especially like the idea of adding red dates to dishes. It is not only a choice of flavor, but also a cultural language of "seasonality and health".
Color, fragrance, taste, shape, meaning, and nourishment are both, and the combination of Chinese and Western is very natural.

If we continue to deepen in this direction, I really feel that there will be a chance to see Michelin stars in the future.

Gonet-Medeville Blanc de Noirs 1er Cru NV (champagne)

This glass of champagne presents a light golden wine with delicate and long-lasting bubbles. The aroma starts with raspberry and citrus peel, followed by a slight smoky and toasted meringue. The acidity of the entrance is bright and linear, with a clear minerality, and the aftertaste is clean and neat.

Paired with duck liver, the high-acid fat is cut, and the raspberry tone contrasts and balances the sweetness and saltiness of rice koji marinated; paired with onion soup puffs, the smoke and citrus echo the aroma of caramelized onions, and the bubbles make the whole lighter.

Drunk Crab｜Caviar｜Fennel

In this one, the vision and momentum are very good.

A can of drunk king crab caviar for one person is eye-catching enough in itself.

The bottom layer is the Hokkaido king crab that has been steamed and removed from the meat. It is mixed with a marinade made of Huadiao, Shaoxing, soy sauce, apple vinegar, sesame oil and wolfberry. The sweetness of the crab meat is set off to make it more three-dimensional.

The middle layer is French fennel cream, the upper layer is clarified lobster stock jelly, and the top layer is covered with low-salinity Iranian caviar. In addition to being salty and fresh, it can also bring out nutty and creamy aromas.

Every bite is a stack of the ultimate seafood flavor, and the matter of "one box of caviar for one person" really makes people feel in a good mood.

FRV 100 de Jean-Paul Brun 2022 (Gamay bubble Red)

Bright ruby color, the bubbles are softer and denser than champagne. The aroma is mainly wild plum, red cherry and sweet red fruit, the taste is light, the acidity is medium and high, the tannins are very low, and the overall is very friendly.

The highlight of this glass of wine lies in the precision of matching seafood. The sweetness of drunk crab and the fruity aroma of Gamay amplify each other to form a refreshing but layered flavor; the salty and fatty feeling of caviar is balanced by bubbles and acidity, and it is not heavy.

Shuibo Egg｜Kangji Division｜48 MonthsIberian Ham

One of Lin's signature dishes is also one that I liked very much in previous seasons.

Rich cheese, cooked ham, and smooth and tender boiled eggs are a very warm and reassuring combination.

This season is back again, and there is a sense of familiarity with the return of old friends, which plays a good "emotional anchor" in a whole set of meals.

R de Rieussec Blanc Sec 2021

The main body of Sauvignon Blanc, supplemented by Sémillon, has a wide aroma, with white peaches and ripe pears. Because of oak barrels and froth, it is intertwined with roasted toast, cream and hazelnut aromas, showing a complex aroma.

The wine in the mouth is round in body and smooth in texture, but it still retains medium and high acidity, making it not heavy as a whole. Paired with Cognos and Iberian ham, the acidity balances the saltiness and fat, making the flavor more three-dimensional.

Trout｜Cressy Radish｜Tarragon Oil

A fish dish inspired by the autumn maple scene.

Freshwater trout are fried first and then roasted until they are five-point ripe, retaining the soft center taste.
Paired with the classic French Cressy carrot soup, and then add tarragon oil, the herbal aroma is clear and not a drama.

The mini radish, which is dried for five hours and then crispy and fried, brings out a slightly sweet, sweet potato-like flavor. It is paired with pickled tomatoes and cucumber flowers to make the whole dish strike a beautiful balance between the breath of the earth and the freshness.

Les Genets domaine Laureau 2021 (Loire style white)

The color of the wine is light golden, and the sommelier specifically mentioned that it has a visual feeling of "autumn foam", which echoes the bright yellow theme of the dishes.

The aroma is of ore, citrus peel and a touch of ginger, the acidity in the mouth is obviously high, the wine is medium and light, and the linearity is full. It is paired with trout to brighten fish fat with high acid, and the minerality strengthens the refreshing flavor of river fish, while the vanilla flavor is stacked with the spices in the wine.

Red venison｜Buddha Jumping over the wall｜Dancing Mushroom

I like this one very much.

The chef took Tainan beef soup as his idea and reinterpreted the technique of Buddha jumping over the wall in French.

French chicken stock and 14 kinds of ingredients are steamed to make a clear soup, and the table is now topped with fried dancing mushrooms and New Zealand red deer filet flakes on an iron plate.

The hot soup allows the venison to reach just the right maturity, the meat is soft and tender, and there is no dry wood.
With sour pulp grass, the overall flavor is more three-dimensional.

This is a dish that has a very successful integration of Chinese and Western food, and it is understandable and enjoyable to eat.

Rouge Duck｜Port Wine Sauce｜Wasabi Bubble

One of the highlights of tonight's main meal.

Changhua rouge duck is matured in 14 days, then processed with secret sugar water, air-dried, and roasted over fire.
Only the duck breast is taken, and the skin is crispy and similar to Peking duck, but the inside still retains the softness and juiciness that French duck meat should have.

The sauce is made with port wine, red wine and cherry wine, intertwined with sweet and sour；
Wasabi bubbles bring a touch of choking spicy flavor, which is perfect for relieving greasy.

This one is really perfect.
Duck meat and potatoes make people want to ask the chef: Can I have another piece?

Domaine Quivy Gevrey-Chambertin “En Champs” 2022

I quite like Gevery-Chambertin's wine, with a dark ruby color and slightly translucent edges. The aroma is rich in layers: blackberries and black cherries are the main ones, with black pepper and cloves in the middle, and the background is vaguely forest and earthy.

The tannins are delicate and silky, the acidity is well supported, the wine is medium and full, and the aftertaste is long and multi-layered.

The fruity aroma highly resonates with the blackberry notes of the port wine sauce, the spice elements and wasabi bubbles produce tension and layering, and the tannins hold the duck fat firmly, and the structure is complete.

Autumn Pear｜Caramelized Salt Kombu｜Citronella Lemon Sorbet

A refreshing dessert with seasonal manna pears as the main character.

Cinnamon caramel fried pears, walnut sauce, white beer grapefruit jelly, lemongrass lemon sorbet, and finally caramel salt kombu bubbles.

The flavor level is light, like a gust of autumn breeze, not sweet and greasy, but very memorable.

Peanut Tofu｜Smoked Peanuts｜Straw Ice Cream

The main dessert is more restrained.

Peanut tofu is the main axis, with peanut milk sauce and grapefruit milk sauce, and sugar-smoked peanut granules to increase the taste.

Straw ice cream and Oolong stipules can be eaten together. It is recommended to cut the peanut tofu into small pieces and eat it with the ice cream. The smoky and nutty flavor will be completely pulled out.

Special hospitality｜Château Coutet Barsac 2019

The wine color is dark gold with amber luster. The aroma is mainly nectar, dried ripe apricots and almonds, and it also has a delicate tea feeling similar to black tea or oolong tea. The sweetness and acidity of the entrance are balanced, and the overall is warm, restrained, and unassuming.

Super delicious, super favorite one ❤️

Marc de Bourgogne (dregs-brewed brandy)

Choose one of the two brandies

It is distilled from the re-fermentation of the peel and seeds (dregs) after the wine is pressed. The style is refreshing and clean, but the alcohol is obvious.

It is actually suitable as an after-dinner digestive wine (digestif), but the sense of spirits slightly overshadows the flavor when paired with desserts. Personally, I prefer to finish with the noble rot wine as a dessert, which will be more harmonious, elegant, and more acceptable to most people.

Petit Four

There are still six snacks full of sincerity: Jinxuan grapefruit Kelilu, Montblanc, raspberry puffs, matcha kumquat macarons, salted egg yolk Fernanxue, hazelnut chocolate crispy balls

I want to eat every one, of course in the end, one for each one.