Franco-Taiwanese brunch in Paris: between eggs benedict and gua bao

Franco-Taiwanese brunch: a genre being built in Paris

The classic Paris brunch is dominated by American or Nordic codes: scrambled eggs, avocado toast, maple syrup pancakes. In recent years, brunches from Asian cultures (Japanese, Korean) have taken real space. MAISON LE TE offers a specific category: Franco-Taiwanese brunch. Founder Hsuan-Hsuan Chang studied at ESCP in Paris and grew up in Taipei. The menu reflects both cultures, without choosing between them.

The bridge recipes between France and Taiwan

Eggs benedict on bao: Taiwanese steamed bread replaces the English muffin, hollandaise stays classic. Softer, rounder, but recognizable to a benedict lover. Matcha pancakes: the batter is French (butter, egg, flour), matcha is Taiwanese (powder whisked to order). Black sesame brioche: brioche is French, black sesame is Asian, the pairing works. Sweet-savory onigiri: Japanese-Taiwanese format, fillings can be Franco-Asian (goat cheese-leek, salmon-dill).

High-altitude tea or filter coffee

On drinks, the menu offers both worlds. Filter coffee, espresso, latte for French lovers. High-altitude Taiwanese tea brewed to order for those discovering Taiwan. The matcha latte bridges: made with Taiwanese matcha bamboo-whisked, but served in a familiar latte format. One of the most ordered brunch drinks.

Who this brunch is for

Three audiences. Classic Paris brunch lovers wanting to discover Taiwan without giving up eggs benedict. Taiwanese expats in Paris wanting familiar flavors in a French setting. Fusion curious who love when cultures dialogue rather than juxtapose.

See also

Taiwanese brunch (pure Taiwan version), brunch rue Saint-Maur, brunch Paris 11, original brunch Paris 11.

Booking

Brunch daily 11am-10:30pm. Booking recommended on weekends via the contact page.