The owner of La Maison du Aubergine, while traveling and living in Japan, was able to study from an official western food chef in Japan. Having perfected the art, the owner returned with Japanese-style western food and insists upon enforcing extended training for his professional chefs in every branch store in Taiwan. The store uses a traditional and time-consuming manual preparation process to provide patrons with an intricately prepared meal. The chefs work like artisans, putting together each course as an artist prepares an artwork. Such dedication exemplifies the corporate spirit of Aubergine - extreme dedication and artisanship.
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