Pàng-Thuân in a black tea-infused broth, slow-braised Lo Bah, Taiwanese fried chicken, onigiris and egg cakes: Taiwanese street food reworked with French technique, rue Saint-Maur.
Pàng-Thuân Tea Ceremony is served in a black tea-infused broth: here, tea seasons as much as it accompanies.
Rice-based starters, hot plates, weekday lunch onigiri sets and a sweet and savory brunch: few dishes, all mastered.
Allergens and product origin are listed directly on the menu, so you can choose with full knowledge.
When you mention Asian cuisine in Paris, people often think Vietnamese, Cantonese Chinese, Japanese, Thai, sometimes Korean. Taiwan is rarely cited. Yet this crossover cuisine, shaped by Fujian Chinese and Japanese influences, deserves a place of its own. MAISON LE TE, at 136 rue Saint-Maur in the 11th arrondissement, defends Taiwanese identity without confusing it with generic Chinese. The house was founded by Hsuan-Hsuan, a Taipei native and ESCP graduate, with a simple idea: bring the flavors and rituals of Taiwanese tea into dialogue with French culinary craft.
The menu draws from Taiwanese street food classics. Pàng-Thuân open the meal: two rice balls, crispy outside and melting at the centre, delicately grilled. The Tea Ceremony version is served in a black tea-infused broth with a marinated half egg and its soft yolk. On the plates side, Taiwanese fried chicken is marinated in spices then fried to a perfect crunch; Lo Bah is pork slowly braised in a rich, fragrant sauce, served with a marinated half egg. Glazed chicken comes with griddled baby gem lettuce, bœuf à l'oignon with a poached egg. The Assiette Gourmande mixes fried chicken and mushrooms, to share or not. For the full, up-to-date list, see the MAISON LE TE menu.
In Taiwan, tea is not only served between meals: it accompanies the cuisine, and sometimes it is part of it. That is the whole idea behind Pàng-Thuân Tea Ceremony and the Onigiri Tea Ceremony Menu, where a Dan onigiri comes with a tea-based bouillon. The Onigiri Menu pairs two onigiris of your choice with a large tea. Tea even finds its way into the cocktails, such as the Oolong Sake Sour or the Matcha Gimlet Fizz. To explore Taiwanese teas further, Le Te at Palais-Royal serves a high-mountain oolong and a Sun Moon Lake black tea.
For those who skip meat, the menu offers several mushroom plates. Sautéed mushrooms are grilled on the plancha and topped with a marinated half egg. Taiwanese fried mushrooms are crispy outside and juicy inside. The seasonal salad, fresh and crisp with pink radishes and crushed pistachios, rounds out the meal. Allergens are listed dish by dish on the menu; for any specific question, the easiest way is the contact page.
A Taiwanese meal rarely ends without something sweet. Egg cakes, golden and lightly crisp Taiwanese treats, are served at brunch with brown sugar or black sesame whipped cream. Pancakes come with brown sugar whipped cream and tapioca pearls, French toast with black sesame Chantilly. Among the sweet treats, the creamy rice pudding with raspberry jam and pistachio and the Matcha Chocolat, a chocolate mousse dusted with matcha, bridge Taiwan and French pastry. To go further, see our Taiwanese pastries in Paris page.
MAISON LE TE's Taiwanese cuisine speaks to several audiences. Those who know Taiwan and seek a familiar taste. Asian cuisine enthusiasts already converted (Japanese, Korean, Vietnamese) wanting to discover a neighbouring but distinct cuisine. And the curious with no Asian reference point who want to taste Taiwan without flying there. For a first visit, a simple path: start with Pàng-Thuân, move on to Lo Bah or Taiwanese fried chicken, end with egg cakes.
Several pages extend this discovery. Our Taiwanese restaurant in Paris for the full restaurant format. Taiwanese brunch for the brunch format. House-made onigiri Paris for a zoom on onigiris. Taiwanese street food for the quick format. And Taiwanese specialties in Paris for a broader overview.
Taiwanese cuisine blends Fujian Chinese and Japanese influences. It readily plays on sweet-savory notes, gives street food pride of place and makes tea central, even on the plate.
At MAISON LE TE, Pàng-Thuân (grilled or Tea Ceremony), Lo Bah and Taiwanese fried chicken make a good first path, ending with egg cakes.
Yes: sautéed mushrooms, Taiwanese fried mushrooms and the seasonal salad. Allergens are listed dish by dish on the menu.
For groups or busy times such as brunch, it is best to book via the contact page.