The head chef hails from Fukuoka and founded this restaurant, drawing upon his extensive culinary experience in Tokyo and Taipei. He is dedicated to presenting delicate and layered French cuisine. The restaurant's name, derived from French, signifies natural and unadorned beauty, embodying a back-to-basics lifestyle. It also symbolizes a neutral and inclusive earth-toned palette, creating a tranquil and harmonious atmosphere that reflects the restaurant's original intention and philosophy. The cuisine follows authentic French recipes, incorporating seasonal ingredients from Japan and Taiwan, and using carefully selected tableware and pottery from Kyushu and other regions to infuse the dishes with a subtle Japanese flair. We offer a meticulously designed menu paired with fine wines from around the world, presenting a rich and harmonious sensory experience.

① Amuse Bouche ② Petit Pan ③ Bamboo Charcoal | Avocado | Grape Shripms ④ Snapper | Mushroom Consommé | Seasonal Vegetables ⑤ Seasonal Fish | Vegetable Fern | King Crab ⑥ Taiwanese Black Pork | Kale | Brandy Sauce ⑦ Dragan Fruit | Matcha ⑧ Mignardises Wine Pairing NTD.1,500 /3 glasses NTD.1,950 /4 glasses NTD.2,350 /5 glasses Non-alcoholic / Caffeine-free Mixed Drinks Pairing NTD.980 / 4 glasses

訂位須知 地址：台北市大安區敦化南路一段 177 巷 19 號 1 樓 電話：02-2779-0146 用餐時段：12:00、12:15 營業時間：ÉCRU 採輪替公休制，每月公休日請參閱線上訂位頁面說明。 套餐及 Pairing 價格： 套餐 2,600+10% 元／每套 (僅週四至週日午餐時段提供) Wine Pairing：1,500 元/3 杯；1,950 元/4 杯；2,350 元/5 杯；無酒精/無咖啡因調飲：980 元/4 杯 系統訂位時請備註：「2026 台北餐廳週」 訂位連結：https://bit.ly/ecru-inline 為維持餐廳週菜單設計與主題的完整性，無法提供更換食材、過敏等調整需求。 「台北餐廳週」限定套餐，每位新台幣 $2,600 元，內含特別獨家規劃的套餐料理，實際菜色將依當日食材狀況彈性調整。 套餐費用不含酒水、服務費、水資及現場其他額外消費項目。用餐時段等相關規則，請參閱訂位須知。 預訂時，請務必註明為「台北餐廳週限定套餐」；若未註明，將視為一般訂位。 由於該套餐為特製套餐，每日因應訂位人數備料，因此未能臨時更換訂位人數；每日數量有限，現場將保有最終營運決策權。 如遇特殊情形需調整餐點內容或供餐時段，餐廳將依主辦單位流程同步更新資訊，並以現場公告為準。