After winning its first Michelin star: Restaurant 12 × yam’Tcha connect Paris, Hong Kong, and Yangmingshan with 14 courses

Fresh off earning its first star from the Taiwan Michelin Guide, Restaurant 12, tucked away in Yangmingshan, is entering a new chapter. In July 2026, YMS by onefifteen once again invited Adeline Grattard, chef of Paris’ yam’Tcha, to Taiwan to join Restaurant 12 chef Jonatan Motos Ferran for the four-hands dining experience “A Second Thought, A New Dialogue.” Following their first collaboration in 2024, the two chefs reunite to weave their flavor memories of Paris, Hong Kong, Taiwan, and Yangmingshan into a limited 14-course tasting menu.

After its first Michelin star, rethinking the possibilities of cuisine

 

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For Restaurant 12, its Michelin star is more than a recognition; it also gives this collaboration a different meaning. Chef Jonatan takes Yangmingshan as his creative starting point, translating mountain mist, herbal aromas, seasonal changes, and Taiwan’s seafood into dishes. Chef Adeline brings yam’Tcha’s signature dishes developed over 15 years, her use of spices, and culinary memories shaped by traveling between Paris and Hong Kong. Rather than simply placing their culinary backgrounds side by side, the menu lets them respond to one another and reshape the relationships between flavors.

A flowing dialogue in 14 courses

 

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Rather than deliberately separating the two chefs’ courses, the menu unfolds in layers of acidity, spice, seafood, and herbs. Chef Adeline brings yam’Tcha signatures including “Mushroom Toast,” “Chrysanthemum Shaoxing Drunken Chicken,” “Sweet and Sour Squid,” “Duck Liver and Bamboo Shoot Soup,” “Curry Comté Bun,” and “Glutinous Rice with Dried and Fresh Clams,” ending on a sweet note with “Mango Whipped Cream Mochi.” Chef Jonatan answers with “Tomato, Red Shrimp, and Olive Oil,” “Snow Crab, Lemon Balm, and Celery,” “Surf Clam, Coconut, and Lime,” and “Lobster, Zucchini, and Basil,” highlighting Taiwan’s seafood and Yangmingshan’s herbal notes.

Rather than focusing on any one dish, the more captivating part of this meal is the way the courses flow into one another. The sweet-and-sour spices of “Sweet and Sour Squid” lead into the delicate seafood flavors of snow crab; the richness of the “Curry Comté Bun” is then followed by lobster, zucchini, and basil, returning the menu to a crisp, bright rhythm. For dessert, “Pineapple, Geranium, and Lemongrass” and “Lemon, Kumquat, and Finger Lime” layer tart aromas, before Mango Whipped Cream Mochi brings the meal to a gentle close.

From Taiwan’s markets to the table in Yangmingshan

 

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When she first visited Taiwan two years ago, the abundance of vegetables, seafood, dried goods, and spices at Binjiang Market became a lasting flavor memory for Chef Adeline. On this return visit, she stepped back into the market to experience Taiwan’s seasonal ingredients and everyday food culture anew. These inspirations were not directly turned into “Taiwanese dishes”; instead, they were woven into her existing creative approach and layered with Chef Jonatan’s understanding of Yangmingshan’s terroir and local ingredients. As a result, this menu is neither a transplant of yam’Tcha’s classics nor a half-and-half effort by two restaurants, but a limited creation made possible only through this visit to Taiwan, the Yangmingshan setting, and the collaboration of the two kitchen teams.

Wine and tea extend the rhythm of the 14 courses

 

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Restaurant 12’s sommelier also worked with tea brand “萃釅” to create a wine pairing, tea pairing, and Tea Cocktail. “Sweet and Sour Squid” is paired with an old-vine Riesling, whose minerality and subtle sweetness complement the sweet-and-sour sauce; the “Curry Comté Bun” is paired with Vin Jaune, with nutty, oxidative notes that echo the Comté cheese and curry spices.

The team also created a Tea Cocktail with kombu, daiginjo sake, and Wenshan Pouchong tea from Pinglin, New Taipei City, to accompany “Snow Crab, Lemon Balm, and Celery,” bringing together tea aromas, umami, and seafood flavors. In Restaurant 12’s open kitchen, guests see more than the finished dishes: they see how this 14-course menu takes shape through the real-time exchange between the two chefs and their teams.

After earning its first star, Restaurant 12 continues to use Yangmingshan as its starting point, exploring how cuisine can carry the memories of different cities and cultures. This YMS × yam’Tcha four-hands dining experience also becomes a clearer, more complete dialogue of flavors as the restaurant enters a new phase.

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