{"id":2765,"date":"2025-09-08T07:50:45","date_gmt":"2025-09-08T07:50:45","guid":{"rendered":"https:\/\/choosychou.com\/?p=2765"},"modified":"2025-09-08T07:57:25","modified_gmt":"2025-09-08T07:57:25","slug":"taipei_bistro_bouillon","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/taipei_bistro_bouillon\/","title":{"rendered":"Taipei\uff5cBistro\uff5cBouillon"},"content":{"rendered":"

Thanks for being a frequent visitor to my friend. Every time I finish eating, I will immediately make an appointment for the next time. This is the opportunity to eat this restaurant in Taipei that is difficult to make an appointment. Sitting at the counter of the kitchen this time, you can see the cooking process up close. Although it has a sense of presence, the smell of oil fume is heavy and the table is slightly smaller. In addition, the common problem of restaurants and taverns-the environment is noisy, and the volume needs to be increased when chatting.<\/p>\n\n\n\n

In terms of serving size, the unit price of each dish is high and the serving size is not large. It is more suitable for sharing with more people, so you can taste more dishes at once.<\/p>\n\n\n\n

#Taipei Food<\/a>\u00a0#Taipei Restaurant and Tavern<\/a>\u00a0#Bouillon Family Bouillon<\/a>\u00a0#Bouillon<\/a>\u00a0#Recommended restaurants and pubs<\/a>\u00a0#Taipei Fine Dining Tavern<\/a>\u00a0#Recommended restaurants in Taipei<\/a>\u00a0#Honest food review<\/a>\u00a0#choosychou Food review<\/a>\u00a0#Taipei fineDining<\/a>\u00a0#Gourmet Blogger<\/a>\u00a0#Taipei Dinner<\/a>\u00a0#Gourmet control<\/a>\u00a0#Foodie Diary<\/a>\u00a0#Food memory sharing<\/a>\u00a0#Taipei Bar<\/a>\u00a0#Recommended restaurants and pubs in Taipei<\/a>\u00a0#Recommended food in Taipei<\/a>\u00a0#Eat all over Taipei<\/a>\u00a0#Dining Tavern Food<\/a>\u00a0#Taipei Food Map<\/a>\u00a0#Difficult to make an appointment<\/a>\u00a0#Chicken liver with sauce<\/a>\u00a0#Shrimp soup slippery egg<\/a>\u00a0#Venison cuisine<\/a>\u00a0#French restaurant<\/a>\u00a0#Taipei Dining<\/a>\u00a0#Feast Life<\/a>\u00a0#Eat in Taipei<\/a><\/h6>\n\n\n\n

(Dining in July 2025)<\/p>\n\n\n\n\n\n\n\n

Bouillon\uff5cIntroduction to Dishes<\/mark><\/h1>\n\n\n\n

Appetizers and cold dishes\uff1a<\/h2>\n\n\n\n
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Chicken liver with sauce $120, bread $180<\/mark><\/strong><\/h3>\n\n\n\n

The combination of chicken liver sauce and olive oil is just right, plus salt grains and fine scallions. The taste is rich but not fishy. It is one of the best chicken liver sauces I have eaten recently. The matching bread is soft and elastic, with beautiful pores, and it is very good to eat alone. As the opening, this combination makes people have an appetite, and they can't help but take one bite after another, amazing!<\/p>\n<\/div><\/div>\n\n\n\n

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Red rose Ceviche, mango $420<\/mark><\/strong><\/h3>\n\n\n\n

The red wine is cut into small pieces and matched with diced mango, diced sweet potato and corn kernels. Although it is full of creativity, because they are all granular elements, the taste is dispersed after the entrance, and the feeling of fusion is less, and the sauce is sour, which makes the sourness more than the drama.<\/p>\n<\/div><\/div>\n\n\n\n

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White flagfish, grapefruit, dill $420<\/mark><\/strong><\/h3>\n\n\n\n

The combination of white flag fish and grapefruit fits unexpectedly, with a refreshing feeling in the sweetness and sourness, and the overall is much more coordinated than the previous red fish. The only small drawback is that the dill is slightly superfluous and has a heavy sense of existence.<\/p>\n<\/div><\/div>\n\n\n\n

Hot food and main dishes<\/h2>\n\n\n\n
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Comb melon, anchovy basil sauce (S) $280<\/mark><\/h3>\n\n\n\n

The maturity of the comb melon is just right, and the anchovy basil sauce is richer, refreshing and a little salty. It is a good sketch.<\/p>\n<\/div><\/div>\n\n\n\n

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Shrimp soup, slippery eggs, cochineal shrimp (S) $420<\/mark><\/h3>\n\n\n\n

The silky taste of slippery egg is perfectly blended with the soft waxy texture of rouge shrimp, coupled with the finishing touch of spicy oil painting dragon, it is like a premium version of \"slippery egg shrimp\". This pairing with bread is even more wonderful and unforgettable, no wonder it is a signature dish, the first place in my heart!<\/p>\n<\/div><\/div>\n\n\n\n

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Octopus, Spanish hot sauce (S) $340<\/mark><\/h3>\n\n\n\n

It's a pity. The octopus is overripe and has an excellent taste. It bites dry and can't be eaten at all.<\/p>\n<\/div><\/div>\n\n\n\n

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Boneless deer New Yorker, grapes, green sauce $1680<\/mark><\/h3>\n\n\n\n

The rare venison part of the New Yorker, the maturity is about three-quarters ripe. The meat is soft and chewy, different from the common filet. Although it is not my preferred \"soft taste\" type, it is actually very delicious. The matching roasted grapes have a little caramel aroma, which adds interest to the venison.<\/p>\n<\/div><\/div>\n\n\n\n

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Bu Yongjia Noodle Soup $360<\/mark><\/h3>\n\n\n\n

It tastes like decanter soup, with a refreshing soup and a texture similar to soba noodles. However, the serving size is too small, but the price is high, which can be regarded as a low CP value.<\/p>\n<\/div><\/div>\n\n\n\n

Dessert<\/h2>\n\n\n\n
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Lime Grape Basque Cake $220<\/mark><\/h3>\n\n\n\n

It has the aroma of wine, but the flavor is not prominent. It is a finishing dessert that is \"edible or not\" and lacks highlights.<\/p>\n<\/div><\/div>\n\n\n\n

Wine pairing<\/mark><\/h1>\n\n\n\n

There are many choices on the wine list in the store, and the service staff will recommend them according to the meal. However, the recommended natural wine this time is not to my taste. The advantage is that you can \"open one get one off\", and there is no corkage fee for bringing your own wine, which is a great plus.<\/p>\n\n\n\n

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Overall dining experience and personal feelings<\/mark><\/h1>\n\n\n\n

Bouillon as a whole has a few dishes that are really amazing, especially chicken liver with sauce and shrimp soup with eggs, which are worth a special trip to visit again. However, there are also dishes with obvious gaps (such as octopus), coupled with environmental noise, seating and oil fume issues, the experience is not completely extra points. If it weren't for the difficult shop to make an appointment, I would want to visit again to challenge other dishes.<\/p>\n\n\n\n

Bouillon is a restaurant with \"surprises but also regrets\". Some dishes are really excellent, but not every dish is above the standard. If you like to try different wine and food pairings, or enjoy the atmosphere of friends gathering, it's still worth a try here.<\/p>\n\n\n\n

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Overall rating and cost<\/mark><\/h1>\n\n\n\n

\u2b50Rating: 8\/10
Price: about $5200 for two people, $2200 for wine
\ud83c\udfe0\u00a0@bouillon. taipei<\/a><\/p>\n\n\n\n

Restaurant information<\/mark><\/h1>\n\n\n\n