TAIPEI (Taiwan News) — Taipei’s Seasons by olivier e is marking its second anniversary with “Deja Food,” a series that reimagines everyday Taiwanese flavors through French technique.

At the center of the series are handmade noodles paired with carefully built broths and sauces. Guests are encouraged to taste the broth first, then add condiments, moving from delicate to bolder flavors.

Standouts include Roast beef onion noodle broth, a nod to Taiwan’s iconic beef noodle soup, combining beef bones, vegetables, thyme, and caramelized onions cooked for three hours. Slow-roasted ribeye and bone marrow with horseradish meet a red wine–braised egg, turnips, and garlic chips for a rich yet balanced flavor.

Tempura prawn in tomato fricassee noodle soup blends French-style richness with local seafood, with a broth simmered for four hours using roasted shrimp shells, tomato, brandy, and spices. Handmade shrimp balls, golden tempura with bottarga and dill, and a soft egg give the dish a layered seafood profile.

Tarragon chicken cream sauce noodle soup combines hearty chicken broth with cream and tarragon butter, accompanied by chicken roulade, grilled shiitake, and roasted crispy skin for an elevated take on homestyle flavors.

Pork belly caramelized sauce noodle soup features a creamy pork bone broth with caramelized pork slices braised in apple whiskey, miso, kombu, and spices. Fried masala corn, gherkins, and a soft-boiled egg add texture and richness.

For a spicier bite, the spicy Taiwanese pork and cheese sausage dry noodle mixes roasted cheese sausage cubes, spicy pork sauce, pickled chili, green beans, and fried garlic chips, with a runny fried egg yolk for extra indulgence.

Side condiments put a new spin on Taiwanese classics, from pickled red onions with fried shallots to a house-made chili sauce and an 11-ingredient spice powder, allowing diners to add their own finishing touch.