Top四季流轉間，洗鍊灑脫的自然風韻，簡約清亮的細膩層次，來自巴黎的現代風味，在手作溫度中，輕柔展演著現代法式料理。
Flowing with seasons, presenting refined cozy style, and playing with delightful chic elements, the chapter starts with modern taste from Paris.
江曜宇
江曜宇 ( Yao ) 曾任職於 Restaurant Frenchie 巴黎米其林一星、The Clove Club 倫敦米其林一星、Gastrologik 斯德哥爾摩 米其林二星。Chef Yao 擅長以東方文化的傳承，透過西方歷練後的視野，以人文解讀的方式，重新感受來自四季變化的獨特、食材因風土帶來的原味，及其與人文交融後的風味；透過手作的溫度，創造味蕾不一樣的感受。
Grew up in Taiwan, Chef Yao used to work in Restaurant Frenchie (Paris Michelin One Star) , The Clove Club (London, Michelin One Star), Gastrologik (Stockholm, Michelin Two Stars).
With the eastern heritage, Chef Yao interprets the change of four seasons and local produce with his western point of view, to sense the signature flavor cultivated by each season, terroir and the local culture, then present it by his technique.