【TASTE THE WORLD, INPARADISE】Chapter Three: France INPARADISE Partners with French Chef Loïs Bisson for Five Exclusive Dishes

From Parisian Bistros to Breton Family Tables, a Taste of Everyday Life in France

TAIPEI, Sept. 29, 2026 /PRNewswire/ -- INPARADISE continues its international culinary series, "TASTE THE WORLD, INPARADISE," built around the concept of "one country, one chef." The series extends the sky-high buffet brand's signature approach of "one dining zone, one destination restaurant," introducing guests to the flavors and food cultures of different regions. Following its Italian and Spanish chapters, INPARADISE now partners with French chef Loïs Bisson for "A Taste Journey Through France," featuring five limited-time dishes inspired by festive gatherings, Parisian bistros, and the tables of the French countryside.

The care that defines French cooking extends well beyond formal dining. It can be found in a bowl of onion soup enjoyed late at night, vegetables simmered to share with family, or the aroma of a freshly made crêpe. Drawing on these familiar food memories, Chef Bisson preserves the character of each classic dish while adapting its presentation for the buffet experience.

Originally from Brittany, Chef Bisson has worked at Plaza Athénée, Chez Allard, and Voyage by Alain Ducasse in Macau, all part of Alain Ducasse's restaurant group. His career also includes The Harwood Arms, a Michelin-starred restaurant in the United Kingdom. For this collaboration, he brings his experience in French cuisine to the INPARADISE culinary team, with particular attention to cooking, sauces, and texture.

Menu Highlights | A Journey from Festive Appetizers to a Breton Dessert

Two bite-sized appetizers open the journey. Truffle Duck Foie Gras Mousse Puff combines foie gras mousse with thyme, Cognac, and black truffle in a crisp puff, capturing the richness of a French festive table. Smoked Salmon and Dill Cream Cheese Sablé layers smoked salmon with zucchini and dill cream cheese, finished with lemon zest and a crisp Parmesan biscuit for a balance of freshness and texture.

The hot dishes evoke French bistros and country cooking. French Onion Soup develops its sweetness through slowly cooked onions and is served with bread and broiled Comté cheese, recalling a Parisian bistro classic. Red Wine Braised Pork Cheeks and Ratatouille pairs tender pork cheeks and red wine sauce with eggplant, zucchini, tomatoes, and herbs, bringing the flavors of southern France to the table.

The journey concludes in Chef Bisson's home region of Brittany. Crepes with Chocolate Ganache combines soft crepes with browned butter, chocolate ganache, toasted hazelnuts, and crisp puffed rice. A finishing touch of French fleur de sel brings out the dessert's contrasting flavors and textures.

From delicate appetizers and Parisian onion soup to Provençal vegetables and Breton crepes, "A Taste Journey Through France" connects five dishes with different regions and moments in French life. The limited-time menu is available at INPARADISE Xinyi and Xinzhuang through December 31, 2026.

Reservations | INPARADISE Official Website

SOURCE INPARADISE