{"id":2981,"date":"2025-11-14T10:26:42","date_gmt":"2025-11-14T10:26:42","guid":{"rendered":"https:\/\/choosychou.com\/?p=2981"},"modified":"2025-11-14T10:27:02","modified_gmt":"2025-11-14T10:27:02","slug":"taipei_mco-restaurant-and-tearoom","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/taipei_mco-restaurant-and-tearoom\/","title":{"rendered":"Taipei\uff5cCooked Japanese and French Cuisine\uff5cM&CO Restaurant and Tearoom"},"content":{"rendered":"

When M&CO Restaurant and Tearoom ate in August, it was still cooked to order. Although inline reservations are currently open, it still maintains the \"box system for more than 6 people\", which is an extremely difficult type to order. During this visit, we were lucky enough to sit at the Chef's Table and were able to observe the production process of exquisite dishes and the master's control of the heat up close. This unique sense of participation greatly adds to the overall experience.<\/p>\n\n\n\n

#Taipei Japanese and French Cuisine<\/a>\u00a0#MandCO<\/a>\u00a0#Chef's table<\/a>\u00a0#ChefTable<\/a>\u00a0#Cooked restaurant<\/a>\u00a0#Creative cuisine<\/a>\u00a0#Fusion of Japan and France<\/a>\u00a0#Wagyu Filet<\/a>\u00a0#Sea urchin cold Noodles<\/a>\u00a0#Taipei FineDining<\/a>\u00a0#Haute Cuisine<\/a>\u00a0#Honest food review<\/a>\u00a0#ChoosyChou Food Review<\/a>\u00a0#Michelin Experience<\/a>\u00a0#Gourmet evaluation<\/a><\/h6>\n\n\n\n

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

M&CO menu introduction and Dining experience<\/mark><\/h1>\n\n\n\n

Hors d'oeuvres<\/h2>\n\n\n\n
\n
\"\"<\/figure>
\n

Chablis biscuits (parmesan cheese, tomato)<\/mark><\/strong><\/h3>\n\n\n\n

The crispy Sabri biscuits open the taste buds. Among them, the tomato flavor is more prominent, with a touch of acid and spice, which is a good opening.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

\"\"<\/figure>
\n

Clam clarification soup<\/mark><\/h3>\n\n\n\n

The soup is decorated with a little Japanese grapefruit, the salinity is just right, the soup bowl is beautifully designed, and it tastes fresh and appetizing.<\/p>\n<\/div><\/div>\n\n\n\n

Appetizer<\/h2>\n\n\n\n
\"\"<\/figure>
\n

Sea urchin cold noodles, caviar<\/mark><\/strong><\/h3>\n\n\n\n

This appetizer that combines freshness and luxury cleverly balances the sweet and sour fruit aromas of sea urchin cold noodles with the peaches and plums of Yamanashi Prefecture. The salty and fresh finish of caviar adds a layer, and the Japanese seafood of sea urchin cold noodles and the French fruit elements of peaches have become the most stunning masterpieces of the day.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Hokkaido corn roasted Brie, Corn ice cream<\/mark><\/strong><\/h3>\n\n\n\n

Toyama white shrimp, vegetable stock jelly and trout eggs are added to the bray, while the ice cream has a rich aroma of corn. The interlacing levels of sweet and salty are quite interesting. However, the only drawback of this sweet and salty dish is that it is slightly abrupt in the ordering of the menu. If it can be adjusted to the middle of the Palette Cleaner or the end of the meal, it may be able to better play its flavor characteristics.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Pan-fried Canadian duck liver<\/mark><\/h3>\n\n\n\n

This dish perfectly embodies the essence of the integration of Japan and France. The chef presents the form of loose sushi based on Hokkaido sushi rice, with Zhenjiang black vinegar brown sugar sauce, tender ginger and the sour taste of sushi rice, which perfectly balances the thick fat of French duck liver. The conception and proportion of this dish are very good.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Tricolor Focaccia<\/mark><\/strong><\/h3>\n\n\n\n

The outer layer is cuttlefish flavor, and the inside is the original flavor and tomato, which have a charming aroma. The delicacy of this Focaccia is surprising, and it is better to enjoy it with the next soup.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Scallop seafood soup<\/mark><\/strong><\/h3>\n\n\n\n

There are pan-fried Hokkaido scallops and milk bubbles in the red pepper cream soup. The soup is rich but not greasy, and the balance is high. It is a dish that I like very much that day.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Abalone tempura<\/mark><\/h3>\n\n\n\n

The abalone is wrapped in Spanish ham, smoked cheese, bamboo shoots and comb melon, and the lower layer is lined with lemongrass and lemon salsa. This rare creative combination has a richer and more complex flavor structure than the common \"ham-wrapped dried shellfish\".<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Hokkaido silver butterfly Fish<\/mark><\/strong><\/h3>\n\n\n\n

The soup base is mainly a clarified soup made of fish bones and kombu, with perilla flowers and grapefruit pepper to enhance the flavor. It's a pity that the overall salinity is high and the taste is slightly unbalanced. It is one of the few dishes in this meal that I think is ordinary.<\/p>\n<\/div><\/div>\n\n\n\n

Main course<\/h2>\n\n\n\n
\"\"<\/figure>
\n

Perilla Plum Pikachu Smoothie<\/mark><\/strong><\/h3>\n\n\n\n

The aroma of perilla plum wine in this smoothie is pleasing and slightly sour, which is very suitable for the cutscene before the main course.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Kagoshima Sweet Beef Wagyu Filet Mignon<\/mark><\/strong><\/h3>\n\n\n\n

This main meal is the highlight of the whole meal. Paired with Masala red wine sauce and fragrant salt mixed with grapefruit and citrus, the three-quarter maturity is precise and perfect, the meat is soft, juicy and evenly oily. The design of the beetroot paper crane on the plate is very ingenious, and the pickled vegetables (yam, cucumber, ginger slices) on the side are also seasoned with different wine vinegar. The care in detail is commendable.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

Sake curry pork Rice<\/mark><\/strong><\/h3>\n\n\n\n

Ending with a creative curry, you can clearly feel the aroma of sake, the pork is soft and tender, and the skin is not greasy. If it weren't for controlled drinking, the finishing flavor of this dish would definitely be unsatisfactory.<\/p>\n<\/div><\/div>\n\n\n\n

dessert<\/h2>\n\n\n\n
\"\"<\/figure>
\n

Souffre \/ Basque<\/mark><\/strong><\/h3>\n\n\n\n

Desserts are Souffl\u00e9 with milk ice cream and classic Basque cake. The taste of the two is stable, but the two desserts are slightly thinner, which is a pity for this price.<\/p>\n<\/div><\/div>\n\n\n\n

\"\"<\/figure>
\n

The value of the Chef's Table<\/mark><\/h3>\n\n\n\n

Being able to sit at the chef's table is really a great plus. From the chef's precise control of the heat of the wagyu beef to the artistic setting details of each dish, you can have a panoramic view. This experience of close observation gave me a deeper understanding of the popularity of this store.<\/p>\n<\/div><\/div>\n\n\n\n

Tea Pairing<\/h2>\n\n\n\n

The four teas of Lishan oolong and duck dung incense are all excellent on their own, but they don't match well with the meal. The tannins and aroma of the tea failed to produce an effective chemical reaction with the flavor of the dessert or main course, but slightly distracted the focus on the cooking. An \u00e0 la carte drink may be a more suitable choice.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Personal feelings<\/mark><\/h1>\n\n\n\n

M&CO Restaurant and Tearoom is a sincere and high-level Japanese-French restaurant worth a try. Whether it is wagyu filet, sea urchin cold noodles, curry rice, or scallop soup, it is very high-level. I can fully understand why this store enjoys a very high popularity among regular customers. If I have the opportunity to sit at the chef's table again in the future, I will definitely want to visit again.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

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