From Yilan to Paris and California, and then back home. Lanshu Chen established her acclaimed restaurant “Le Moût” in Taiwan, which closed in 2018, gaining her international accolades. Today, she manages "Le Beaujour" in Taipei, serving dishes that highlight the pure essence of ingredients and touch the hearts of diners.
Born into a large family in Yilan, a small town in northern Taiwan, Lanshu Chen learned to cook from a young age under the guidance of her grandmother and mother. She attended the Foreign Literature program at the National University of Taiwan, but after years of study, she decided to follow her true passion. The allure of cuisine led her to Paris, where she spent 4 years, earning her CAP cooking certificate and training at esteemed restaurants such as “Les Ambassadeurs” with chef Jean-François Piège and pastry chef Jérôme Chaucesse, “Relais d'Auteuil” with chef Patrick Pignol, and the pastry workshop of the legendary Pâtissier Pierre Hermé. She later moved to California, working in the Napa Valley at “The French Laundry”, her final stop before returning to Taiwan.
In 2008, Lanshu opened the restaurant “Le Moût” in Taichung, kickstarting her career as a chef and crafting her version of haute cuisine. This cuisine struck a perfect balance between her Taiwanese roots and French culinary artistry. The chef's dedication to refined cooking and her unique culinary style elevated “Le Moût” to the gastronomic peaks of Asia. In 2011, the restaurant became a part of Relais & Château, and Lanshu was named Grand Chef the following year. In 2014, she was honored as Veuve Clicquot Asia’s Best Female Chef. Two years later, she received the Woman of the Year Trophy from Relais & Château, and “Le Moût” was dubbed the Best Restaurant in Taiwan by Restaurant magazine. In 2017 and 2018, it was listed among the 50 Best Restaurants in Asia before its closure.
Today, Chef Chen is a mother, traveling the world to accumulate experiences in top-tier restaurants. She manages the restaurant “Le Beaujour” in Taipei with undiminished passion, committed to showcasing dishes that amplify the essence of each ingredient, offering her guests food that resonates emotionally.
