L'Atelier De Patrick — Restaurant in Da'an District

在台北大安區四維路的安靜巷子裡，藏著一間超有質感但不張揚的法式餐廳 —— L’Atelier de Patrick。推開門的那瞬間，就像走進巴黎某個藝術家的小工作室，空氣裡有花香、燈光柔柔的，每張餐桌都布置得很有味道，整個氛圍讓人不自覺地放慢腳步、輕聲細語，準備好享受這場美食之旅。

主廚 Patrick 是自己開這家店的。他原本念中央大學法文系，在台灣做餐飲做了七年之後決定到法國進修，還去了一間很厲害的廚藝學校 ÉCOLE LENÔTRE 學料理。在當地餐廳工作時，他主動爭取機會，變成唯一能進熱廚房的華人，這才真的學到最道地的法式料理技巧。這些不是打雜就能學來的，真的很厲害。

開場的麵包就很讓人驚艷，是店裡自己做的法國麵包，外酥內軟，配上法國進口的 Échiré 奶油，滑順又香，一不小心就吃了好幾塊。海鮮濃湯也很棒，香氣十足又不膩。

主菜是美國肋眼牛排，三分熟剛剛好，肉質粉嫩多汁，搭配甜菜根做的麵疙瘩和紅酒醬，味道層次很豐富。旁邊配的時蔬不但新鮮，顏色也繽紛，整盤端上來視覺效果就很加分，吃起來更是驚喜連連。

Patrick 主廚的料理很講究食材，很多東西是從歐洲空運來的，再搭配台灣在地的當季風味，東西合璧又不失法式的優雅和細緻。下次一定還要再來，想試試看其他料理！

Tucked away in a quiet alley on Siwei Road in Taipei’s Da’an District is a charming little French restaurant — L’Atelier de Patrick. The moment you walk in, it feels like stepping into a Parisian artist’s studio. The air carries a hint of floral fragrance, the lighting is soft, and every table is thoughtfully arranged. The whole vibe naturally makes you slow down, lower your voice, and get ready for a refined dining experience.

The restaurant was founded by Chef Patrick himself. He studied French at National Central University and worked in Taiwan’s restaurant scene for seven years before heading to France for further training. He studied at the prestigious ÉCOLE LENÔTRE in Paris and later worked in local French restaurants. He proactively sought opportunities and became the only Chinese chef allowed to handle hot dishes — a rare chance that gave him firsthand experience with authentic French cuisine. This isn’t something you learn just by doing kitchen chores — it took real effort and passion.

The meal kicked off with a basket of freshly baked French bread, made in-house. The crust was perfectly crispy, the inside soft and fragrant. Paired with smooth, premium Échiré butter from France, it was so good I couldn't stop eating. The seafood bisque that followed was rich, flavorful, and comforting.

The main course was a U.S. ribeye steak, cooked to a perfect medium-rare. The meat was tender and juicy, practically melting in your mouth. It was served with beetroot gnocchi and a red wine beef sauce — a delicious combo with deep, layered flavors. Seasonal vegetables on the side added color and texture, making the dish visually and tastefully satisfying.

Chef Patrick carefully selects premium ingredients from Europe and combines them with fresh local produce to create dishes that beautifully blend French finesse with Taiwanese flavors. I’ll definitely be back to try more of...

Old school french decor, would change the wine glasses for finer crystal and adjust the wine list to a few more fresher natural wines on top of a few premier and grand cru Burgundy’s (I think the wine menu hasn’t changed since 3 years and some are sold out) The food is more modern but I was expecting more traditional - in the end it doesn’t have the vibe of a modern restaurant nor the food of a traditional - not bad but needs a...

Great meal, service and atmosphere. Perfect for celebration or a nice date. We were worried that we might leave hungry but we left with a very full and stratified belly. I enjoyed every dish very much and simply they were all super yummy. Not serving wine is another highlight. You are welcome to bring your own if you like. But for us non wine drinker which is a relief. Will definitely go back. Highly...