feuille verte Restaurant 新歐式餐廳

What Is The food like at
Feuille Food Lab

We begin as humble observations.

I have wondered. The leaves shiver and vibrate in the cold, swayed and arched as if by an invisible hand. Sometimes gentle and sometimes fierce—what prompted such capriciousness? The clocks of seasons cycle through the calendar, repetitive, yet never autonomous. The changes lie in its wake, permanence is only to the unobserved eyes. The storm rolls in.

The storm breaks. The overnight downpour has washed away any filth, revealing life in its crudest form. Without the burden of the accessories, the rare and the common contrast and compete at the first sign of daybreak. Their beauty pageant would soon be unveiled.

Dawn. A scene is lit up, an artist, a photographer, would stroke their brushes to imitate such a lively and collaborative habitat—a landscape of green, black, yellow, orange, and blue—evoking and mesmerizing our senses through the playfulness of their wielded skills. The textures of variegated forms—the rocks, the soft soil, the soft crunch of green leaf, the fruits of the trees, and the streaming creek—shape the landscapes and in turn, the inspirations of feuille’s culinary creations.

These elements of observations are part of the nature’s lively interactions and through the observant eyes, feuille’s culinary philosophies are born for a spontaneous and engaging dining experience.

PHILOSOPHY

At FEUILLE FOOD LAB, we draw inspirations from the nature to create our thematic dishes. We sit for long hours in the sun, stare into the vast and distant sea, and dig the mud in the ground while breaking out sweats and feeling the breeze on our arms.

In the process of exploring the inseparable relationships between food and nature while also attempting to understand the formative biological forces of nature that are essential, yet invisible to the naked eyes of men, we have come to realize the importance of our approach to food and the responsibility for the environmental sustainability. A conscientious approach to food means prioritizing our guests and our environment at the same time. We try to reduce our carbon footprint by sourcing nearly 95% of our products locally, minimizing food waste and saving water in ways we can and to go beyond on how we operate as a restaurant and sourcing out organic purveyors and farmers.

In the kitchen, we try to recycle and reuse every resource as much as we can and we dry our seasonable herbs to avoid importation, make our own compost for our gardens and deep fry fish bones as snacks and ferment vegetable peels as juices and vinegars.

Using local ingredients over the imported ones is just one step of many, you, I, and everyone can do to make a difference. Given sufficient demand, the purveyors will hear us and listen. Deliciousness and environmental sustainability are mutually synergistic and reinforcing. And we need to make the most of what we have now in order to protect the food we love in the future.

conscientious approach

imaginations

FEUILLE NEXT: OBSERVANCE MENU Tasting Menu 4900 NT
Full Tour 6900 NT

Hazy, and lethargic. I rose to the slumber of a mental voyage. Recalling a dream—the green foliage, and the brown earth, but hollow without details.
Blinking away the darkness—
a glistening dew in the far corner,
resin from the bark, and licking of trapped gluttony.

Collecting for the herbal gin and ageing with patience
the woodly bark, the fruited acorn,
and a world revelled in encounters.

Below, the shoe prints in the soft earth,
Comes to mind the childhood clay kiln, and the steaming of sweet delicious yams.

The damp to a vivacious pond could have been, perhaps schools of ducks dotted the serene;
the sprouts still by the muddy edges, tenacious and thus a possibility of wildly edible medleys.

Moss and snails nestle low to the distance, umbrellas of fungi and a bag of unnatural polyurethane.

Sun to the flowers to the seeds; brown little soldiers were the leafy greens, preserved in eternity.

Honey to the flowers, and flowers to the bees, sustenance to them and all.

Cycles of life, the sweet wheatgrass by the banks, the great precious meadows,
Harboring of all the nurturing edibles—wildly yeast, the dusty coals, the fallen twigs, and nutty shells

A new delicate life waits within; if forgotten, then a world no more!

* Beverage pairing is available
* Please note that the menu may be subject to change without prior notice.

TABLE RESERVATIONS

DINNER HOURS

Wednesday to Sunday 18:30 – 22:00 (Last seating 2000)

AT FEUILLE FOOD STUDIO, EVERYTHING IS MADE FRESH TO ORDER

We are not a restaurant and we do not open full-time. During this pop-up event, we prepare everything from scratch in the morning. To ensure freshness and minimize wastage , we adopt a reservation system to best cater to our dinner guests. Please honor us with your presence by booking a table with us.

RESERVATIONS FOR 1-4 PEOPLE IN THE STUDIO

Please Note that your reservation will not be confirmed before you have paid a deposit of $1500 NT/guest per guest. Please also note that there are limitations to our online booking system. If we are not able to accommodate you on a desired date, it means that day is either fully booked or that there are no vacant tables available. Please contact us directly during office hours if you cannot book online. If you have not received a confirmation e-mail from us within an hour at the time of booking, please contact us directly via phone or email.

RESERVATIONS FOR 5+ PEOPLE IN THE STUDIO

Please contact us directly to explore what opportunities we can offer to best accommodate you and your guests Email: feuillefood@gmail.com or Phone 0989-990133

WATERNG FEUILLE

ABOUT OUR BLOG

This blog is our windows to share with you our stories, latest updates, and our everyday journey towards getting the studio ready for a three-month pop up service in the future.
Please click here for our new blog

Some of the main ingredients for each dish:

Dear Friends, Some of the main ingredients for each dish:

It’s easy to just to go to a supermarket

It’s easy to just to go to a supermarket and grab the available ingredients in store to make a delicious meal. Sometimes we go in to buy what is necessary, rarely do we think about where they come from, and how they arrive at the store. A great number of produce, despite the fact that they can be grown indigenously and natively, is actually imported across seas and continents to arrive on the supermarket shelves. Imagine the amount of unnecessary carbon footprint generated while it could have been avoided. For me, for feuille food lab, utilizing as much as possible the native ingredients is our goal and philosophy. However, such practice is not without any setback. For example, creating a leafy salad that involves ten or more green varieties that first have to be at the right stage for the intense flavors and tenderness and secondly, sourcing enough varieties to achieve the taste and the presentation I wanted can be quite nightmarish. And more often than not, the recipe I created has to be re-evaluated, scrutinized and perhaps altogether modified. But such practice keeps me on my toes and allows me an opportunity to further study and delve into the rarity of the indigenous botany and hopefully, unravel them in such way that is appreciated, promoted, and sought out.

I have always loved travelling

I have always loved travelling and I could not get enough of it. The best part about travelling for me isn’t necessary about going to see the attractions a city has to offer, but rather the multitude of eateries and indulgences that are only available in that particular city. The local cuisines are the proud identities of that city and they are not just the everyday sustenance, but a piece of history, a journey of evolution, a passion of realized dreams for some, and a conflation of stories of soundless efforts and toils behind closed doors we may never get to hear. As intriguing as it sounds, and as many decadent morsels as one can indulge in to relive that piece of history or story, the real, unsurpassed joy comes from being able to discuss and share that experience first-hand with those around you.

I have always loved travelling

Dear friends,

I have always loved travelling and I could not get enough of it. The best part about travelling for me isn’t necessary about going to see the attractions a city has to offer, but rather the multitude of eateries and indulgences that are only available in that particular city. The local cuisines are the proud identities of that city and they are not just the everyday sustenance, but a piece of history, a journey of evolution, a passion of realized dreams for some, and a conflation of stories of soundless efforts and toils behind closed doors we may never get to hear. As intriguing as it sounds, and as many decadent morsels as one can indulge in to relive that piece of history or story, the real, unsurpassed joy comes from being able to discuss and share that experience first-hand with those around you.

I have journeyed to many places, experienced different cultures, and am in awe of the unfathomable and umimagineable landscapes and these personal experiences have greatly influenced me and shaped my understanding towards how playful and how without boundaries cuisines can be. They can be formless, abstract, concealed, imitating, heightened, and unknown like the ordered chaos of nature has been. I want to share these revelations by celebrating the footprints of my journeys and be unpredictable and chaotic through the landscapes by using the ingredients in the way they come from and letting the nature creep inside the dining room to augment that “crudeness" one feels in the wild. The menu for this season has just been completed and posted and there will be some rigorous testing ensued. Our studio will be also getting a new makeover for this pop-up event. Friends and families, thank you for partaking in this part of the journey and please join me in the future when then studio opens its doors.

Bravery

Feuille food lab is not a restaurant, but a studio where its purpose is to promote the culinary interaction, education, creativity, and transparency

Bravery

Feuille food lab is not a restaurant, but a studio where its purpose is to promote the culinary interaction, education, creativity, and transparency. We do not operate full time and it is only during the appointed service hours that we all shed the various vocations of our daily life and assume the double identity of a chef. Underneath that carefully tapered white uniforms and black hats are individuals with differences in personalities, experience, knowledge, and age. What is truly remarkable is that despite all that difference, we are bound together by the same passion in food. Who would have thought, our carefully and meticulously choreographed kitchen is operated by different professionals proficient in photography, visual arts technology, marketing, chemistry, and accounting other than fine dining professionals. It is amazing to me, that despite all that difference, we have treated each other courteously with respect, encouraged each other with assurance, and motivated each other with good will. And staff with more experience took up the role of a mentor, nurtured those with little experience and those who were more agile and acute in execution helped pick up the pace of those attempting the task for the first time. I am most consoled by the fact that these staff members did not let their inexperience or nervousness slow them down, but rather they stared fearlessly into them, face stern and ready with determination, without slightest hint of faltering.
During service, tensions and stress ran high. Despite the fact some mistakes were made, the staff were able to quickly adapt, improvise, and correct their errors without letting their emotions get the better of them. I think there are valor and braveries in many forms, what I witnessed here is certainly one of them—regardless of where you come from or what your background may be, if you believe in what you want to do and that you can do it, then all the gears would fall in the right place to help you get started and ahead.

Nourishment

We have just completed April’s tasting service. On the last day of our service, we cleaned out our fridges and had each chef whipped into action to create their dishes of the day for

Nourishment

We have just completed April’s tasting service. On the last day of our service, we cleaned out our fridges and had each chef whipped into action to create their dishes of the day for the staff meals. Somehow, to me, this was the most triumphant moment to see each chef gather up whatever strength he/she can muster and put their creative juices into action to feed these hungry stomachs. And I must say, our staff meals were rather luxurious and extravagant in its own way; owing much thanks to these talented chefs and their dedication to the feuille’s service.
As the staff staggered to sit down with exhaustion for their meals at this day’s very late hour, I felt a sense of bonding and happiness for them; even though a few chefs were just newly recruited. It felt as though we have battled fierce and well beyond together and that we were lifetime comrades, sharing a common unspoken objective. We were then families. Everyone functioned like a well oiled and coordinated machine, bringing the best to the table for our patrons. And I have each of them to thank for; without them, feuille never would have existed. They are the true heroes and heart of feuille. They are my nourishment during the difficult service moments. There were laughter at the table; food were exchanged, and a few simple bottles of red and white, along with the nutritious, freshly prepared food brought ease and alleviated some exhaustions. That was the atmosphere I wish my staff to experience, a sense of belonging, bonding, and caring for each other. As the day wound down, some of them will have other plans in the upcoming months and I wish the best and success to all of them. Should they ever need my assistance, I shall most ungrudgingly lend them a hand. Until the next service… my dear patrons and comrades, au revoir!

Refinery

Thought process is continuous and evolving. Taking a snapshot of it is like picking an excerpt out of a book. And that excerpt has a special meaning and purpose to reinforce and characterize the context of statements

feuille verte’s Silent Voice

It’s been three years since the very first idea of establishing a studio whose sole purpose is to research and develop cuisines that are fun and memorable to play and eat with—something you would not see on a regular dining table. The place was meant as a playing

Bringing feuille verte to Life

Two years and half of planning and waiting , the building has finally come to fruition. What’s left is perhaps more months of patience before the interiors would take form.

CONTACT

FEUILLE FOOD LAB
1036 Datun Road, Taichung, Taiwan
+886989-990133

OPENING HOURS DURING POP-UP

Evenings
Wednesday to Sunday 1800 – 2200

PARKING
There are only limited street parking available.
Public transportation is conveniently located adjacent to the studio and can be reached
within walking distance in under five minutes.

feuillefood@gmail.com

CAREERS

Feuille Food Lab is hiring. We are looking for the talented, exceptional, and passionate to join our team for the Feuille Next pop-up service. Please refer to the below for the specifics:

Kitchen positions

Key/Sous Chef Job Description
Cook/Prep Cook Job Description

Dining room positions

Restaurant Manager Job Description
Restaurant Server Job Description

reservation system is currently open

Look deep into nature, and then you will understand everything better.

Welcome to feuille food lab where nature is your dinner table and we encourage you to play in it.

What Is The food like atFeuille Food Lab