TABLEAU by Craig Yang: French sauces meet Taiwanese food memories in a NT$1,850 menu, plus service

Taipei TABLEAU by Craig Yang launches a new menu with the theme of "Resonance". Chef Craig Yang connects the French mother sauces with Taiwanese tables, soups, five-flavor sauce and night market memories. The restaurant is listed on the Michelin Bib Gourmand list. The focus of this observation is not just which two sauces are paired together, but how different food cultures share the cooking logic of emulsification, thickness, and sweet and sour.

Cover image: TABLEAU by Craig Yang

Hollandaise sauce and mayonnaise, find common ground from the emulsification structure

The set menu combines hollandaise sauce and mayonnaise with abalone dishes, and the emulsified structure of egg yolk and fat brings back the memory of the common sauce with seafood in Taiwanese banquets. The clarified tomato and vegetable soup on the side creates another flavor, making the opening more than just a single rich direction.

This approach is not to translate French dish names into Taiwanese names, but to first identify how the two dishes work, and then select ingredients and presentation. Think of it this way when reading a menu: what texture does the sauce provide and how does the main ingredient support it?

Velouté and soup have different origins of thickness

French velouté generally builds texture with roux and stock, while Taiwanese thick soups suggest another approach to body and consistency. The new menu combines a dried-ingredient stock, crab, chilled scallops and finely cut Wensi tofu with black-vinegar spheres, rearranging familiar soup textures and acidity.

Similar thick appearance does not mean that the manufacturing process is exactly the same. This is also what makes the menu readable: retaining their respective techniques and then finding parts that can make a conversation without lumping all soups into one flavor.

Five-flavor sauce and night market steak, splitting memories into different materials

A small squid dish explores the sweet-and-sour relationship between tomatoes and five-flavor sauce, with pickled cucumber, jicama and coriander rice crisps. Another uses Australian lamb rump to connect brown sauce with A1 steak sauce, accompanied by crisp capellini, three-color vegetable purées and a quail egg that recall a night-market steak plate.

These materials allow readers to see how the original memory was taken apart and reassembled, without every element having to look like the original on the street. The identification of a dish comes not only from the taste, but also from the combination relationship, rather than just the appearance of familiar ingredients on the plate.

White sauce, soy milk and finishing, let the salty and sweet flavors retain their clues

The finish includes white sauce with yogurt ice cream, citrus, and a translation of soy milk fritters: béchamel sauce with soy milk, and handmade sesame egg rolls instead of fritters. Ingredients that seem to transcend French cuisine and breakfast restaurants still build a relationship around dairy aromas, bean aroma and crispness.

The above is public menu design information. The actual dishes may be adjusted according to supply. If you have questions about raw ingredients, seafood or milk eggs, tell the restaurant directly when making a reservation. In particular, the hidden version and add-ons should not be directly regarded as fixed inclusions in every basic package.

Price, address and lunch and dinner arrangements

The public price for this season is NT$1,850 per person, plus 10% service charge, totaling NT$2,035. Drinks or add-ons are subject to actual selection. Address: No. 33, Lane 78, Section 1, Anhe Road, Da'an District, Taipei City; dinner from 18:00 to 21:30 from Tuesday to Saturday, and lunch from 12:00 to 15:00 on Wednesday and Saturday.

Michelin restaurant pageYou can check the address and meal date, and the reservation is still arranged by the restaurant. For those who want to get to know modern Taiwanese cuisine, this menu provides a path from familiar flavors to techniques, making French sauces more than just a string of foreign names.