KEI

One Michelin star, Japanese-French cuisine on par with sola. There are two menus for lunch, and we ordered an 8-course set. The salad appetizer was amazing, the main course was bar and veal, both of which were normal, and the dessert had a chocolate-like design that was full of childhood memories.

The dishes are mainly French, and the selection and seasoning of ingredients reveal the exquisiteness of Japanese style. Tasting Menu Every dish is satisfying from beginning to end, and even the bread is baked just right, soft and tough. If I have to name my favorite, it must be the garden salad presented in the form of molecular cuisine, with sweet and sour seasoning, rich ingredients, and distinct layers. Each vegetable is full of freshness and essential taste, which is very amazing. If the service and wine pairing are slightly improved, it is just around the corner to win another star.

This restaurant has been upgraded to a Michelin three-star hotel. The dishes here are very creative. The seafood is very good, with a bit of the feel of Japanese-French cuisine. The dishes are indeed very delicious.

We went to the restaurant on the evening of the 22nd and there were only four set menus to choose from. Because we don't eat poultry, my friend and I chose the two most expensive set menus, one was 280 euros and the main course was wagyu beef, and the other was 220 euros. The main course was also beef, but not as good as the wagyu beef. I forgot the details. She ordered a glass of pink champagne, which I didn't drink. The bread, cheese and olive oil were very good. The bread was dry, but I liked it very much. The olive oil was of good quality and tasted good with bread. However, the main course disappointed us a little. Neither of us finished it. I liked the restaurant environment very much, and the service was good, but I myself would not go there again. The main reason was economic, because my friend is a chef and a food expert, so she would have this trip.

What a surprise! The entire menu is carefully arranged. From appetizers to main courses, the taste of the dishes is getting richer and richer. After eating, I really want more. The waiters are very professional, and the chef will come out to say goodbye to the diners after the meal.