Welcome to Julia's Table
An special food and dinning experience at the unique location
About
Julia
Seattle, USA
Julia came from Seattle, America. She has cooked for 35 years now. Before she came to Taipei, she has been the Chief Chef for numbers of big name restaurants in America, and she was also a housewife and mentor of many outstanding and famous chef in China. She is one true heir of traditional American dinning culture. With all her passions, she hopes to bring you the authentic and delicious American Cuisine.
Chiayi
In the traditional French practice, it is oiled and colored.
Delicate and elastic fleshy,
Wrapped with half a clam, mushroom, kale and green dragon pepper.
The sweet spinach lined with the bottom is fried in olive oil.
Preserved a crisp taste.
Pear and ginger are subtly blended with fresh sweet and sour and rich fruity aromas.
The sauce is cooked with sorghum, beef broth, chicken broth and green dragon pepper.
There are hidden layers.
Every element is ingenious,
Tasting together can dig out the surprise of the shuttle in the taste buds!
Apple of my eye
Tarte tatin with dark rum-vanilla ice cream
Beautiful Formosa
Taiwanese chocolate with pickled mulberries and ginger ice cream
Full circle
Roasted maitake with sweet potato and chorizo
Budding romance
Sautéed foie gras with hibiscus and brioche
Tableside Caesar Salad
The creator of the Caesar Salad, Caesar Cardini, enjoyed bringing some drama and flair to the meal with the act of tableside tossing when introducing the salad to guests in Tijuana, Mexico in the 1920s.
Island Cusine
The Pacific Ocean on the other side of the Earth has distinct seasonal characteristics and humanistic imagery.
Tell your visitors your story. Add catchy text to describe what yThe chefs have a deep dialogue like a philosopher, using haiku, latitude and the relationship between the mountains and the sea to cook, with the height and latitude of the ingredients and species growing throughout the menu. Among them, “Intuitive Bridge 43° N. 142° E. + 7° E ” Chef Julie mentioned: “The French and Japanese food cultures have two things in common – pickling and fermentation, based on the characteristics of ingredients and traditional techniques. Using Japanese-style kelp and three different French cheeses, together with the sake of different sakes, truffles and fermented raisins, with a minimalist cooking process, loyal to the original flavor of the ingredients." is the complete display of the two cultures that exist in Chef Julie ou do, and what you have to offer. The right words can inspire and intrigue your audience, so they’re ready to take action on your site. To start telling your story, double click or click Edit Text.
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