TAIPEI (Taiwan News) — “Seasons by olivier e.” is celebrating its first anniversary with a limited-time menu from Sept. 1 to 30, featuring a selection of popular dishes from the past year.

The restaurant, located at W Taipei, offers an anniversary menu that includes two dining options, carte blanche and a la carte. Guests can also participate in a lucky draw at their table, with prizes including sommelier-selected wines, dishes, or cash vouchers.

Chef Olivier Elzer, the restaurant's founder, will be present on the evenings of Sept. 21 and 22. The 27-Michelin-star chef will create a special "Anniversary Dinner Menu" and interact with guests.

Elzer's culinary philosophy, “never stop revolving,” reflects his belief in innovation and dedication to blending the essence of French cuisine with local flavors. He uses ingredients that are in season.

Carte blanche, a French term meaning “blank check,” allows chefs to design the entire menu without restrictions. A la carte offers customers a choice of individual dishes, per Institute of Culinary Education.

The menu was crafted by Chef de Cuisine Chef Lok, a Hong Kong native. Chef Lok, who began working in the industry at 19, has over 23 years of kitchen experience.

Carte blanche

The menu offers a variety of dishes with ingredients from land and sea. Customers can choose between a four-course menu for NT$2,588 (US$81) and a six-course menu for NT$2,988.

Prices are per person. They are subject to a 10% service charge.

Six-course menu:

•  Wagyu beef tartare / Perseus No. 2 caviar / Baguette 

Wagyu tartare made from a blend of Japanese Wagyu fillet and chuck tender is seasoned with a sauce made from chives, capers, brandy, and various spices. It is topped with Perseus No. 2 caviar, known for its amber color and nutty flavor. 

The tartare can be enjoyed on baguette slices.

• Tuna with two spices / Avocado puree / Shallot dressing 

Tuna loin is coated in black and white sesame seeds. It rests on a base of avocado puree infused with fermented bean paste, drizzled with a sauce made from shallots, perilla, and grapeseed oil, and is topped with crispy fried shallots.

• Scallops roasted / Sweet corn veloute / TSB / Garlic foam

Rich veloute sauce made from sweet fruit corn and butter resembles Taiwan's beloved corn soup. Seared Hokkaido scallops are topped with garlic foam and "Typhoon Shelter Butter," a blend of butter, ham, fried garlic, and breadcrumbs, combining classic Hong Kong-style techniques with Western culinary elements.

• Abalone / Risotto / Makauy Litsea Cubeba Foam / Tempura 

Risotto is enriched with abalone liver and spices, complemented by local makauy infused into a light lemon foam. It is paired with tender abalone and tempura made from abalone skirts.

• US Prime Beef Tenderloin / Black and White Garlic Puree / Mashed Potato / Pepper Sauce

US Prime beef is pan-fried using the French meuniere technique. This gives the meat a crispy exterior and tender interior.

It is enhanced with a nutty aroma from caramelized butter and served with three accompaniments: black garlic puree, white garlic puree, and creamy mashed potatoes with garlic, butter, and chives, complemented by a hint of green from green asparagus tips.

• Croffle / Salted caramel / Vanilla ice cream

The dessert features a croissant dough pressed into a waffle shape, topped with a sweet yet balanced sea salt caramel sauce and homemade vanilla ice cream, delivering a classic and unbeatable flavor.

A la carte

The a la carte menu starts at NT$118 per dish.