France Verte

Just down lane 52 off Shengli road, a step away from the noodle shops, tea houses and chic clothing stores that pack Dongning and Chingnien roads, lies a small outpost of European sensibilities. Nestled across from a porcelain shop dealing in gnomes, miniature cottages, and other country living accessories, France Verte brings an Auvergnon savior vivre to Tainan dining, serving French specialties in a classy, comfortable atmosphere.

When you pull up, you’re welcomed by a plant-covered terrace and white picket fence; a four-foot cartoon caricature of a waiter leads you in. The restaurant’s earthy feel extends to the inside, accentuated by a few well-placed plants, wood-paneled walls, and matching chairs. Probably, when you go in, you’ll find Dede sitting in one of them, waiting to serve you.

Dede is the owner, manager, and chef of France Verte. Hailing from the Auvergne region of France, known for its wide-open spaces and rich culinary tradition, Dede opened France Verte a few years after moving to Taiwan with his Taiwanese wife. Three years after opening, they still pride themselves on serving delicious French cuisine in their tucked-away corner of Tainan to Taiwanese and foreigners both.

The menu features a set-price dinner selection every night for NT$600. It’s worth every dollar. My meal included all the elements of a traditional French meal. An appetizer, or entrée (not to be confused with the American-style entrée, or main course), consisted of pate, followed by onion soup with duck. A delicious crepe, filled with mushrooms, cheese, and ham dispelled the vague notion I had that crepes were best served as a dessert item. Of course, the main course was yet to come: Coq au vin, or stewed chicken in red wine sauce, with a side of sweet potato fries as a nod to the restaurant’s Taiwanese influences. For dessert, Dede brought out a peach and cream cheese pie that was one of the best pieces of western pastry I’ve had in Tainan.

I accompanied the meal with an imported Belgium beer; connoisseurs will prefer a selection from the wine list, which is extensive. In defense of my selection, France Verte carries a select number of imports from Belgium, all of them good, including Duvel, Gulden Draak, Liefmans Kriek and Raspberry beers, and the increasingly popular Delirium Tremens.

If NT$600 seems a little steep for you, or you don’t think you could eat the somewhat staggering amount of food it buys, try a few of the items from the menu. House specials include stewed chicken leg in licorice sauce, stewed flank of beef with vegetables, and spare ribs with orange juice; each costs only NT$180 and comes with soup or salad, fruit, and ice cream. You might also choose a crepe of the sea fruit, garden, or forest variety, or for dessert a crepe with ice cream and fruit. Naturally the restaurant has a wide selection of teas, juices and coffee in addition to the beer and wine.

Whether you’re a French food connoisseur or just looking for fine food, stop by France Verte. Chances are they give you something to make you want to come back again.

France Verte is located at Shengli Road Lane 52 Number 1-4. Look for the cartoon waiter. Call two to three days in advance for parties of eight or more to ensure you can be accommodated. France Verte is open 11:30 AM to 10:30 PM closed on Sunday. Website: http://welcome.to/franceverte Email: [email protected] Tel: 2364655.

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Haute Cuisine!

If you’re going to enjoy French dining, why not enjoy it with French style? A traditional French meal usually consists of the following elements, in order.

Apéritif An alcoholic drink. Kir (white wine with cassis, a black currant liquor), Suze, Pastis, and Vermouth (all liquors), are all appropriate. It’s best to avoid hard alcohol, as it will dull your ability to enjoy the meal to follow.

Entrée Not to be confused with the American term referring to a main course, the French entrée is a prelude to the meal to follow. Typical entrées include salads (but not green salads), soups, and small meat plates.

Plat The main course. Usually a meat or fish dish, served with a sauce and accompanied by vegetables. Game birds, roast kid, rabbit or chicken sautéed with olives and white wine, or a variety of fish, often roasted and stuffed with fennel or spinach, may find their way to the table for this course.

The plat is typically followed by a green salad, cheese, and then a dessert. Tarts, cakes, mousses, ice cream or fruit frequently constitute the dessert item. After dinner coffee is usually served, often with a digestif, or a strong alcoholic drink, enjoyed in small quantities and purported to help digestion. Cognac, armagnac, calvados, and Izzara are frequent choices.

Meals are typically enjoyed with wine or water, and almost always served with bread. Rules, of course, are made to be broken—these are guidelines for enjoying haute cuisine, but it’s your meal. Enjoy it as you wish, so long as you enjoy it!