No-menu French cuisine, the chef has studied in France and has experience as a sous chef in a Michelin-starred restaurant. It mainly uses local seasonal ingredients from Taiwan withna mix of orthodox French food techniques. It also has excellent Japanese food and local Tainan snacks. The chef’s craftsmanship uses French food as the foundation to interpret the uniqueness of Tainan’s flavors.
Monday off
Tuesday 18:30–21:30
Wednesday 18:30–21:30
Thursday 18:30–21:30
Friday 18:30–21:30
Saturday 18:30–21:30
Sunday off
