Chaud Doux
★ 4.4 · 125 reviews Taipei Opened 27 September 2025
Lyon bouchon food with a three-star godfather
Country pâté, roast chicken, Marseille fish soup, soufflé for dessert. Chaud Doux does unapologetic Lyon bistro cooking in a Minsheng lane, with chef Leo Lin, trained in Michelin kitchens in France, running the stove.
Kai Ho of three-star Tairroir oversees as culinary director, and it shows: the lunch minimum is NT$1,500, dinner NT$2,200, buying French comfort food with fine-dining discipline underneath. Book well ahead, it filled up almost instantly.
What guests say
Reviews by Google-
Josephine Baudelet 3 reviews 4 September 2026
It was my first time to experience the restaurant broadcasting “ good night “ background music loudly to remind clients, it’s time to go! The food is good, the adaptations and flexibility regarding how to entertain clients is zero!! I will never go again and will try to let all my friends NOT to go again!! What a shame!
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Jovian Cheng 6 reviews · Local Guide 7 August 2026
A great experience with Chez Michel and Chef Masahiro from Paris. Thank you Chef Leo & Chaud Doux!
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F0110k huang 146 reviews · Local Guide 21 July 2026
New French in TW, impressive flavor combination, oyster linguine is my personal favorite , might become repeater here
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The Straight Fork 251 reviews · Local Guide 13 June 2026
***Proof that French cooking can be done with substance over the typical pretentiousness found in Taiwan’s French food scene*** Micheline quality on all dishes and attentive service whilst avoiding the typical pretentiousness of French cuisine plaques throughout Taiwan. Generous portioned at fair price sets this venue apart. None of that one-bite sized BS decor-ed in an oversized white canvas plate. Pate de campagne - rustic yet refined, a coarse texture that highlighted the quality of the meat without being overly dense or gamey. Nicely paired with its accompaniments. Poulet Fermier Rôti Riz Pilaf - beautifully crisp golden skin with a moist and flavorful interior. Seasoned and grilled to perfection. Bouillabaisse - technically more of a shrimp bisque. Assortia of a eafood was fresh and abundant, but the combo of shrimp paste and tomato paste dominated throughout. This deviated significantly from the traditional taste. What’s also missing is that signature anise, licorice, fennel notes. Still enjoyable but just rename it to shrimp bisque. Service was great and well-paced, and our server’s smile was the added warmth to the experience. Although the tables are arranged quite closely together, we were fortunate to dine on a quieter setting without a full house of other patrons.
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Alex Lin 22 reviews · Local Guide 21 March 2026
Very nice place to have dinner
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