Restaurant A

Whole sea bass baked in a salt crust, preserving its delicate flavors. Served with a light citrus beurre blanc.

Luxurious foie gras cooked sous-vide, served with sweet kumquat confit and toasted brioche. A classic French starter with a Taiwanese twist.

A golden puff pastry pie filled with succulent duck and foie gras, accompanied by a rich truffle sauce. A hearty and elegant main course.

Pan-fried sole in brown butter with capers and parsley, served with tender new potatoes. A simple yet perfectly executed French classic.

Classic caramelized apple tart with a buttery, flaky crust. Served warm with a dollop of vanilla crème fraîche.