Since he was very little, François was an experimenter, curious and creative. Accustomed to cooking since he was a child, he likes to have guests and to give people pleasure. His family and friends, visibly persuaded of his talent, encouraged him to give it a try. So, after having studied applied arts and architecture which impassioned him, he decided to throw himself seriously into culinary arts. Because Francois is also a perfectionist, he chose IPB which “gives the best education for the restaurant business. I found there, everything that I had hoped for!”  It is not without pride that he recalls his six month internship at Eugenie les Bains, in what he believes to be “the most beautiful French “maison”, that of an aesthete: Michel Guerard!”

Like François, Hsiu-Ling gave herself time to mature in order to finally orient herself towards the culinary arts. With a degree in political science from the National University in Taiwan, she worked during seven years in aviation verification then two years in international trade and public relations. Looking for a more creative job, she decides to give the culinary arts a go, a dream since she was a teenager. She enrolled at IPB one year before François and it was at the diploma celebration in the first year that they met.

In the end of August 2005, they decide to settle down in Taiwan where they first gave pastry classes for amateurs and professionals. Through a common friend who also graduated from IPB, Hsiung-Ling and François met someone who would become their doctor. He helped them find a beautiful apartment where they live today and where they receive their guests. Their concept, “our customers come to savor gastronomic French cooking and feel as though they are at home”.

They never run out of projects and because they succeed in everything they try, the next step could well be Shanghai… to be continued…