Gua bao, marbled tea eggs, glutinous rice, niu rou mian, san bei ji, shaved ice: the guide to Taiwanese specialties served at MAISON LE TE on rue Saint-Maur.
Passed down from Hsuan-Hsuan Chang\'s grandmother in Taipei.
Menu refreshed every six to eight weeks based on sourcing.
Served alongside, as in true Taiwanese tradition.
Taiwanese cuisine is less known in Paris than Chinese or Japanese. Yet it has absolute classics: gua bao, beef noodle soup, marbled tea eggs, glutinous rice, shaved ice, three-cup chicken. MAISON LE TE at 136 rue Saint-Maur serves these dishes on a menu that changes every six to eight weeks with the seasons. This guide presents the essentials you can taste depending on your visit period.
Gua bao is probably the most internationally known Taiwanese dish. Soft steamed bun, folded in half, filled with slow-braised pork (classic version), crushed peanuts, cilantro, and preserved vegetables. At MAISON LE TE, gua bao is made fresh each morning, with pork simmered 5h in soy-anise-cinnamon sauce. Vegan version available with smoked tofu and shiitake mushrooms.
Marbled tea eggs steep for 4 to 6 hours in a mix of black tea, soy sauce, star anise, cinnamon. The shell is lightly cracked before steeping, creating the characteristic marble pattern on the white. Served warm as a side, or as a main dish at brunch.
Niu rou mian is Taiwan's national comfort food. Wheat noodles in a strong broth with slow-braised beef, ginger, garlic, soy sauce, rice wine. Seasonally available at MAISON LE TE, especially in autumn and winter.
San bei ji comes from Hakka cuisine. Chicken simmered in a sauce based on three ingredients: soy sauce, Shaoxing rice wine, sesame oil. With ginger, garlic, and Taiwanese basil that perfumes everything. Seasonally available.
Taiwanese shaved ice is finely shaved ice, flavored with fresh fruit (mango, strawberry, condensed milk), with tapioca pearls or red bean paste. Available in summer at MAISON LE TE, an ideal dessert after a sweet-savory dish.
Taiwanese cuisine Paris, house-made onigiri, Taiwanese street food, Taiwanese pastries. Taiwanese oolong as accompaniment.
Gua bao, marbled tea eggs and glutinous rice are permanent. Others rotate seasonally.
Mostly autumn and winter. Long cooking suits cool seasons better.
Mild by default. The house can adapt on request, spicier or milder.
Mostly summer. In winter, hot desserts take over (tang yuan, sweet fritters).