Recommended by Taichung “Michelin Guide”!French restaurant L’Atelier par Yao: In the quiet warm wood space, taste the 2024 new menu

The Taichung French restaurant “L’Atelier par Yao” was founded in 2021. Under the leadership of emerging chef Jiang Yaoyu, in just a few years, it has been selected into the “Michelin Guide Taichung”. From the menu design to the space atmosphere, it has a distinctive shape. Style, hidden in the quiet residential area of Taiping District, through customized meals, the chef’s delicate and sensory experience of French dining is presented, and a new menu is ushered in.

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Quiet warm wood space

When you walk into “L’Atelier par Yao”, you will be greeted by the warm wood furnishings that tell the architectural vocabulary of the space. There is no overly noisy decoration design, and it is visually more concise, with texture and ingenuity incorporated through the utensils and furnishings. Under the dim light, the aesthetics of the meals are taken care of. Different from the positioning of ordinary French restaurants, the open kitchen allows direct dialogue between the chef and the guests, making French food no longer out of reach.

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Recommended by Michelin Guide

In 2022, L’Atelier par Yao was recommended by the “Michelin Guide” and received recognition in a short period of time. Back to the core of everything, it is “meals”. With experience working in Michelin-starred kitchens in London, Paris and Stockholm, Sweden, Chef Jiang Yaoyu demonstrates meticulous craftsmanship and craftsmanship through his cooking. In addition to showing its dedication to French catering, it also takes into account the inner emotions of diners.

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A series of art feasts

The exploration and development of each season’s menu is deeply related to the operation and future direction of a restaurant. In this season’s menu, “raw food” is the main focus, and the umami (umami) of the dishes is brought out with the base of rice brewing through various types of roasting, sake, whiskey and other Japanese liquors. From the moment you open the door of L’Atelier par Yao, you will experience a series of artistic feasts, not just a “taste” experience.

“New Menu” is here

After being seated, the appetizers are in order: “King Crab/Sour Cream/Tart Shell”, “Lamb Thymus/Green Dragon Pepper/Cauliflower”, “Aged Conti/Salty Puffs”, and then move on to the appetizer “White Sugar/Turnip/ “Pumpkin”, “Scallop/Octopus/Sea Urchin Hot Sauce”, “Asparagus/Jinhua Ham/Sweet Bean”, the main course “Guinea Fowl/More Mushroom/Green Bean” specially selects two parts of breast and leg meat, paired with brandy and Long simmered cream sauce.

It is worth mentioning that there are more customization possibilities for food and wine. Through natural interaction between words, wine and non-alcoholic drinks can be flexibly designed according to personal needs. Finally, the desserts “Burita cheese/tomato/basil”, “brown sugar/amazake/sakura”, and the tea “raspberry fudge, phoenix cake, creel” slowly blended into the poetic ending.