Gras comes from "Greasy" in French, which we believe is essential for achieving the full spectrum of flavors and which the guilty pleasure of good food comes from.

At Gras, you’ll find artisanal French taste and specialties using whole pig and goose combined with classic cooking.

From drinking a glass of natural wine in the afternoon to enjoying the unique French menu consisting of gooseneck and pigtail, Gras is like visiting Paris for just a little while.

Eriane Su｜Chef de Cuisine

Born in Taiwan, Chef Eriane started her culinary journey at a very young age. Driven by a great passion in French cuisine, Eriane joined chef Fabien Verge’s team and worked as Sous Chef in Michelin-starred restaurants La Cocotte for years.

Based on her love for nature and the environment, in Eriane’s kitchen, a more sustainable way of cooking is applied. She has also devoted herself to searching for local ingredients from all over the world and bringing them to the table on her hands.

Bringing a warm and refreshing vibe into Gras' traditional French roots, Chef Eriane also applies her love of nature, experience, and skilled precision to the most comforting of French dishes.