Seed by seasons

I believe many people are familiar with SEASON. Since 2011, it has been the first freshly made dessert shop. It has long been famous for its various room-temperature desserts, French cakes, etc. It also has salty snacks for light meals, whether it is pasta or meat. The food and seafood dishes are all of a basic standard. At the end of last year, a new brunch menu was launched, and it became my favorite restaurant for the first meal during holidays. Loyal to the original taste of the ingredients, the healthy and hearty colorful combination is actually quite similar to the most popular Australian brunch culture, but there are still some differences in the dishes labeled as "French new style brunch". The items are quite diverse, and they all seem to be overwhelming and difficult to choose. However, I always ordered the salmon roe French white sauce milk toast as if I was constrained. The salty and rich flavors of prosciutto and French white sauce are revealed in the earthy and mellow flavor of the sun-cooked eggs. The salmon roe is beautifully embellished with deliciousness. The thick and soft toast holds up all the elements. The stacked flavors are fragrant and healing, opening up a feeling of comfort and pleasure. one day. SEASON is really attentive. Each dish on the menu is specially marked with the protein grams, allowing modern people who pay attention to nutrition and pursue protein drinks to have a more friendly and clear choice. There are also healthy and light items such as Honey Raspberry Yogurt. In addition to the dazzling new menu, brunch also retains the Breton buckwheat crepe that I have loved in the past. More than the dessert version, the salty crepe is the food that really evoked my French hipster reverie in the early years. Crispier and thinner, the crust is moderately soft and hard, and the flavor of buckwheat itself is very prominent. The fillings are different classic routes, such as tenderloin ham, truffle mixed mushrooms, and Provence stew. It is suitable as a light lunch or afternoon tea. Of course, desserts must be satisfied at one stop. The French cakes displayed in the cabinet or the freshly made plate desserts are another difficult choice. The signature puff pastry pie is a must-try, and now there are also improvised items in the form of parfaits. The chef is very serious and constantly introducing new things. With houndstooth floor tiles, small black and white round tables and chairs, bright and comfortable lighting, the French-style elegant shop has a cozy atmosphere. No matter the salty or sweet dishes, you can fully feel your heart. No wonder it is still standing after several waves of new food trends, and I hope Let more people feel their simplicity and beauty.