The story
Fleur de Sel, at 581-1 Shizheng Road in Xitun District, Taichung, earned one Michelin star in 2026. The guide's verdict is short: high quality cooking. The kitchen works in a French idiom with Mediterranean and fusion influences.
The restaurant is listed under French, Mediterranean and fusion cuisines, so expect classic French cooking that borrows freely from the southern coast and from further afield. The sources name no chef and no dishes, and we leave the menu to speak for itself. The Michelin star is the clearest sign of how the kitchen performs.
Vegetarian and vegan options are on offer, which is not a given at a starred French address. The restaurant is air-conditioned and has parking. It is also wheelchair accessible, which makes a table here easier for a mixed group to manage.
Recognition
Details
History
High quality cooking
Located in a residential area, this charming establishment features a rustic countryside charm. The monthly rotating menu includes three menus and even a special à la carte selection for children.
Memories of star chef Carlo Crisci and his legendary "Cerf" in Cossonay are slowly fading. In its successor venue, the "Fleur de Sel", which was also founded by Crisci, a talented duo from his culinary school carries on his high standards of cooking today. Romain Dercile shines in the kitchen with bold combinations and a clear focus on local produce. François Gautier, leading the front-of-house team, orchestrates the excellent service and offers expert wine recommendations. The amuse-bouches were already creative and superb: a portobello mushroom served on an intense cornichon emulsion. And a skillfully reinterpreted œuf mimosa: the yolk presented as a creamy crumble over delicate leek rolls, accompanied by crisp celery and a robust bottarga emulsion. Also highly impressive was the salmon duo from Lostallo: one portion gently cooked and served lukewarm atop finely sliced chard. The other served as a spicy tartare, paired with small curry puffs and a sophisticated black mustard glaze. Equally outstanding was the morel, served in a minimalist style alongside a few hazelnuts and an elegant vin jaune sauce. For the main course, a cut of Angus beef from nearby Echallens: aged for 35 days, tender at the core, and finished with an aromatic crust. An impressive and generously stocked cheese trolley featuring local specialties, followed by an excellent dessert: rhubarb compote with sweet clover crémeux and a refreshing parsley sorbet.
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