Designed by professional nutritionists and an international executive chef, the Cuisine LOHERB menu evolves with the changing rhythms of the four seasons. Within our resort, the LOHERB Farm cultivates a rich variety of herbs, fruits, and vegetables.
By using our own freshly harvested ingredients alongside the finest local seasonal produce, we integrate contemporary French culinary techniques to create a unique, cross-border flavor profile. This approach achieves a perfect harmony between healthy gourmet dining and environmental sustainability, rediscovering the balance between humanity and the land.
LOHERB FarmUnder this philosophy of natural health, the Cuisine LOHERB menu evolves with the 24 Solar Terms, illustrating the distinct beauty of the four seasons. As spring, summer, autumn, and winter transition, we introduce a rotating selection of appetizers, salads, and side dishes.
Our plates are adorned with a vibrant array of fruits, vegetables, and edible flowers, all rich in natural phytonutrients. These pigments—such as anthocyanins and carotene—are not only visually stunning but also offer powerful health benefits, including antioxidant properties and eye protection.
The LOHERB MenuThe LOHERB Menu
【The LOHERB Menu】
Our newly launched menu for 2026 maintains the signature freshness and natural essence of Cuisine LOHERB. Each set course is a complete sensory journey, featuring a Pre-dinner Drink, Bread, Amuse-bouche, Salad, Soup, Appetizer, Main Course, Dessert, and Beverage. Every dish is crafted with ingenuity—from the classic U.S. Ribeye Steak for meat lovers to the Dry-Aged Cherry Duck Breast that showcases local Yilan ingredients. Our diverse selection ensures that every guest’s unique palate is satisfied.LOHERB Farmer’s Garden Salad
【LOHERB Farmer’s Garden Salad 】
This salad features seasonal greens paired with red quinoa, which is rich in dietary fiber—a combination that is both nutritious and delicious. Drizzled with our house-made honey vinaigrette for a refreshing, light finish, it is garnished with sun-dried tomatoes and caramelized walnuts to bring out the natural sweetness of the fresh vegetables.Chef’s Daily Soup
【Chef’s Daily Soup】
In our latest menu, the Chef’s Daily Soup is a velvety potage made from peak-season vegetables. Accented with a touch of rich fresh cream, it offers a beautifully layered texture and natural umami.Scallops with Dill Infused Cream Sauce
【Scallops with Dill Infused Cream Sauce】
This cold appetizer features Sashimi-grade Hokkaido scallops topped with a decadent mullet roe (bottarga) sauce. It is paired with raspberry-pickled jicama and fresh cucumber for a crisp, multi-dimensional texture. Guests are invited to enjoy it with our concentrated cream sauce crafted from a reduction of premium ingredients.Vegetarian Appetizer: Herbed Potatoes
