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In 1999, Madam Liu retired from the position of senior director in a restaurant where she had worked for 20 years. However, not able to forget her passion and interest in cooking, she took advantage of her professional background of restaurant management and cookery and opened the Le Pont Restaurant specializing in goose dishes, near the Chao Kon canal.
Madam Liu knew the key point to creating a great meal is the seasoning, so she set out looking for this key condiment for her dishes. It was then her son, who had studied in France, told her that many French families and chefs favorably use goose oil to add unique flavouring to their cooking. Knowing the shallot is largely applied in many traditional Taiwanese dishes, she combined these two ingredients and as a result, this uniquely tasting condiment came into being.
Today, Madam Liu’s superb dishes have built a high reputation and success for Le Pont Restaurant. |
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All our ingredients are chosen strictly from the best quality and all our products are locally made. The shallots are selected from Yun-Lin County, then manually sorted, peeled, cleaned and thinly sliced. The goose oil is produced in the restaurant, to maintain Madam Liu’s excellence of quality. Finally, the shallots are fried briefly in goose oil, creating a delectable golden-flaked shallot in golden-goose oil with exceptional flavor.
In 2007, we started production in an atelier way in order to allow more people to enjoy this delicacy at their home.
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Golden flaked shallot ¡V
Golden flaked shallot of Le Pont is briefly fried in goose oil, then removed and canned right after a cooling down process.
Method of using:
1. Add as seasoning in all kinds of soup or potage.
2. Add as seasoning directly into any dish, including salads, omelets or fried rice/noodles. |
Confit d'Echalote ¡V
After briefly fried in goose oil, the cooled flaked shallot is canned together with goose oil. This is unique product in Taiwan, which combines local traditional flavor with the idea of “confit” from France. The combining of the flaked shallots in the golden oil creates a full-bodied flavour.
Method of using:
1. Boiled vegetables – Put boiled vegetable in a dish, pour on some goose oil and flaked shallot and top off with little sea salt.
2. Stirred rice – Cook rice using chicken stock or light soy sauce and stir well. Then pour some goose oil and flaked shallot on top.
3. Stirred noodles or rice noodles – Stir in some goose oil and flaked shallot onto plain boiled noodles.
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Golden goose oil (original flavor) ¡V
To extract a bottle of pure goose oil, it needs averagely 3 geese and an experienced chef. Its 100% natural and purity gives your dish an outstanding Mediterranean flavour.
Method of using:
1. Applying as an oil in flying or sautéing fresh goose liver, steak, fish or saint Jacques.
2. Use to flavour Confit of duck, goose or pork.
3. Use as a lard replacement when making traditional desserts. |
Golden goose oil (flavor of shallot) –
Made from the oil left over from frying the shallots. This grease conserves the complete delicate taste of shallot, which naturally gives tasty seafood flavour to all dishes.
Method of using:
1.Flying or sautéing all kinds of vegetable, meat, seafood, rice and noodles. |
Golden Spicy Goose Oil ¡V
The Golden Spicy Goose Oil combines with over three different kinds of spices in Taiwan and the goose oil flavor in southwest France using the way of cooking from Sichuan Province, China. Its flavor of spicy slowly makes your tongue numb and you lips tingle is right up my alley. The taste will be the amazing taste that you ever try before.
Method of using:
Apply for rice flour, noodles, broth, tofu, meat dumpling and all kinds of chili/spicy food. |
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