The summer restaurant week opens, Ph&eacute;nix is quite popular, the price for lunch is better than dinner, and the service fee is plus. The cranberry Chia seed bread before the meal is good, comparable to foreign restaurants. The pre-vegetable king fish 🐠, with some coconut milk, it&#39;s okay, the taste is relatively light, and the plate is a bit of a ⭐ tone. Beef and salmon, there is not much to comment on, the quality of the ingredients is good, the seasoning is not amazing, and the plate is inferior. Desserts, slightly simple, especially the lemon tower, itself is sweet and greasy, if you can match the refreshing Xueba will be better, a single tower, no decoration directly on the table, it seems simple. Service and environment meet Michelin standards. Domestic Western food is still a little lacking, even if it is JR.

Trip Gourmet Awards 2023

PHÉNIX

From September 20 to 24, 2023, Shangri-La, Jing&#39;an, Shanghai, invited the 2023 Bangkok Michelin star and the Baan Tepa restaurant manager and chef on the &quot;Asia&#39;s 50 Best Restaurants&quot; list Tam Chudaree Debhakam Guest Hotel 1515 Steak House&middot;Bar on the fourth floor of the hotel, and presented #Seeking Shangri-La from the heart# Modern Thai Sensory Banquet! 7-course dinner 1088 yuan + 15% service fee. It is worth saving the plane ticket to eat, every dish is empty, and even want to have another plate! Blue lobster: The concentrated Dongyin Gong soup is clear but very rich, sour and hot to enhance the fresh taste, the dumplings are full of lobster meat is too satisfying! Thai pasta: handmade, tough and chewy. Chicken heart and cashew nuts are wonderful. Southern Thai curry: Angus is a great combination with beef and beef, fresh and juicy, yellow curry with milky flavor and meat fat. The sweet and juicy roasted pineapple is another flavor. Finally, a Shanghai green is very refreshing. Sweet potato &quot;Snow Mountain&quot;: purple potato&#39;s clothes are filled with vanilla, passion fruit and sesame sugar. Although sweet, it is not greasy at all!

Trip Gourmet Awards

I punched in the Latina I have always wanted to go. There are really many kinds of meat varieties and various salads, desserts, and some small stir-fried dishes. The wine money needs to be charged separately, and there are two stalls to choose from. The meat is delicious, but the price is small and expensive, and the meat is easier to have a full stomach. If it is a small appetite, the price is not too high.

Drunk East is still so hot, online booking location is not two weeks in advance, basically can not be booked. So just come to Kerry Center, just arrive early, open the door in the afternoon market. The decoration style of his home is still relatively fashionable, black tones, pretty good-looking, that is, the location interval is a bit small. We didn&#39;t order any big dishes, we ordered a few side dishes, and the taste was quite delicious. The first mouth of the signature fat intestine is very amazing, crispy and tough, very fragrant, no matter the taste and seasoning level are quite rich. It&#39;s just a bit tired to eat at the end. Sand garlic bean noodles are good as his home signboard, mainly the sauce is fresh and fragrant, personally feel that his bean noodles are a bit rotten. Several others, the fried hand tofu of the chopsticks are home-cooked dishes, not enough. I ordered a Taizhou seafood noodles, and I came up with a big bowl. The snow vegetable dumplings and various seafood are made in soup. It is so fresh and fresh. The noodles are the kind of rice noodles with Taizhou characteristics, which are very fine and delicious. The fried eggs are full of soup. It&#39;s delicious. The service is not bad. I take the initiative to add water. It just feels a bit busy and sometimes I can&#39;t take care of it. If you don&#39;t queue up, you will still come to the store.

Pick a few impressed saying that &quot;XO sauce radish cake&quot; radish cake is always loved, but it seems that the products in each teahouse are very inconsistent. The big one here is crispy on the surface and retains a little moistness of the radish inside. XO sauce is high! ! &quot;Beehive Taro&quot; before stepping on Dalei [Yun Pai] in another Cantonese restaurant, so tentatively tasted this super surprise! I feel that doing this snack is still a test of kung fu. After all, the hive-like crispy and crispy will be fried with a bitter taste. The inside is salty taro mixed meat, so that the &quot;pai washi rice&quot; was originally for four people to get started, but I communicated with the foreman in vernacular and finally let us get what we wanted. Although the operation of the cured meat and rice is really fascinating, the quality of the cured meat is good! The larrun intestines are the finishing touch. &quot;Nostalgic duck feet&quot; is really rare to see this snack. The duck palm needs to be stuffed with taro pieces and then steamed with rotten skin. It was too hard to make. There are only some old tea houses in Hong Kong and Macao in the impression. The soft cake of &quot;Phoenix Thousand Layers Cake&quot; is mixed with salted egg yolks and a little horseshoe grains. It has a fine sandy taste and is sweet.

Eat crabs is still very seasonal, and friends to the upper altitude grass crab Zunyuan, the weight is very large two people eat very support, the rice vinegar is very sweet to go fishy, ginger tea is also very hot and warm stomach, staple food can choose rice or noodles are very good, really super satisfied, in fact, I still want to eat drunk crab, But the season is not here until October, there are many other worthy points in the crab garden, it is highly recommended to love crabs and do not love to do friends.

Young master likes 💕 Japanese food [smile] I still can&#39;t accept carbon roast beef tongue [cover face] roast rice cake ～ curry udon noodles like 😘 The most funny thing is that I ordered lamb chops ～ did not reach the taste of young master [cover face] I paid a 10% discount [smile]

夏季餐厅周开启，Ph&eacute;nix还挺热门，午餐的性价比相对晚餐好一些，服务费另加。餐前蔓越莓奇亚籽的面包不错，可以和国外餐厅的媲美。前菜腌帝王鱼🐠，配了点椰奶，还行，口味比较清淡，摆盘有点一⭐的腔调。牛肉和三文鱼，没有太多可点评的，食材品质都不错，调味没有惊艳之处，摆盘逊色些。甜品，略微简单，尤其是柠檬塔，本身比较甜又腻，如果能配合口感清爽的雪芭会更好，单一个塔，没有任何修饰就直接上桌，好像朴素了点。服务和环境符合米其林水准。国内的西餐多多少少还是缺了点，哪怕是JR这样的。

餐厅周打卡NO.7这家比较人气，我是候补才约到的！中午满席！我的边上是一对非常时髦的老太太聚会！挺欣赏这种热爱生活的人，等我年纪大了，也要做一位优雅的老太太！餐前面包没有描述的那么惊艳，黄油也不算很香！前菜选了帝王鱼，口味挺有层次感，这道非常不错[强]主菜是三文鱼🍣，鱼很嫩，酱汁是奶油味的，无功无过吧！甜品是花生冻糕，花生很脆，整体偏甜！到目前为止，最喜欢欧社的甜品[馋][馋]服务真是太好了，恰到好处的好，好到可以让人忽略菜品没那么惊艳！据服务员介绍，这家已经连续5年米1⃣️[强]非常适合闺蜜聚会的地方🌹

Restaurant week punch card NO.7 This is more popular, I am waiting to make an appointment! Full at noon! On my side is a pair of very fashionable old ladies party! I appreciate this kind of life-loving person, when I am older, I will also be an elegant old lady! The bread before the meal is not as amazing as described, and the butter is not very fragrant! The front dish was selected with imperial fish, the taste was quite layered, this is very good [strong] the main dish is salmon 🍣, the fish is very tender, the sauce is creamy, and there is no work! The dessert is peanut frozen cake, the peanut is very crisp, and the whole is sweet! So far, the most favorite desserts of the European Society [][] The service is really good, just right, so good that people can ignore the dishes and not be so amazing! According to the waiter, this place has been 1 ⃣️ [strong] for 5 consecutive years is very suitable for girlfriends gathering place 🌹

来吃午饭，真喜欢这家的大桌子，吃饭毫不局促。餐前的热面包绝对是全餐的highlight，没有之一！配上焦糖黄油简直绝了，香而不腻！感觉吃吃面包就饱了。牛排的口感也很好，七分熟，不柴，配的洋葱不是很喜欢，味道怪怪的，但是土豆泥很赞，全都吃完了。最后的甜品有点欣赏不来，除了樱桃冰淇淋很好吃，樱桃挞太甜，杏仁酥饼太硬。

Come for lunch, I really like this big table, eating is not cramped. The hot bread before the meal is definitely the highlight of the whole meal, no one! The caramel butter is simply amazing, fragrant and not greasy! It feels full to eat bread. The steak tastes very good, seven-point ripe, not wood, the onion is not very like, the taste is strange, but the mashed potatoes are very good, all finished. The last dessert is a bit unappreciated, except that the cherry ice cream is delicious, the cherry is too sweet, and the almond cake is too hard.

如果要用一个字来形容如今的上海餐厅，非一个&ldquo;卷&rdquo;字莫属。从卷菜系，到卷菜单，就连西餐都开始出时令季节菜了。你看稳稳摘了八年星星的phenix，经典菜一抓一大把，主厨UGO追满了果粉，也没躺平在闪亮的星星上，又是春季菜，又是法国顶奢品牌昆庭的联名套餐，不断地在推陈出新，blingbling闪瞎了众亲的眼。法国南部的玫瑰粉钻生蚝慢煮，考究地裹上一抹青绿的酢浆草，点缀上生蚝与昆布做成的晶莹剔透的啫喱冻，再刨上成片成片雪花般的鸭肝，鸭肝的粉糯细腻，合着啫喱的清凉浅酸，粉蚝变得越发粉嘟滑嫩，清甜回甘，法式才有的精致，一眼可见。迷你得如同微雕的蔬菜饺，装进印象派气息的漂亮盘子里，倒入八种蔬菜熬就的清冽的汤，还缀上了春天里不知名的小花花，仿佛是春天的花结出的小果果，我哪里还舍得吃。法国布列塔尼的蓝龙虾，配上不同灿烂的时蔬，竟然以时下咱蕞流行的烤串呈现，还淋上了茴香和芦笋打成的蔬菜泥，一叶手作的紫苏飘落其间，原来串串也可以美得如此意境，雅得如此不食人间烟火。主菜不愧是干式熟成纯血的澳洲M9和牛，冰裂着漂亮纹理的脂花，就在不到五分熟的绯红艳色里曼妙着身姿，特别的荔枝木炭炙烤出的焦香四溢里，表层带着薄壳一般的焦脆感，在足足18种酱汁调配的日式KATSU酱汁里，散发着迷人而优雅的奶香，牙口带着一丝纤维的回弹阻力，却将干式熟成才有的肉香肆意绽放在了柔嫩鲜香里。最后的甜品必须安利，主厨Ugo一定有颗可爱的中国心，果冻般的软糖里竟然弥漫着咱五浪液的浓香馥郁，不同浓度的法芙娜巧克力，看似不经意，却被错落有致的卷出了建筑艺术的壮烈美感，还隐隐透着黑胡椒的火辣辛香；一口迷你泡芙在百香果的明媚里，让齿颊酸爽清新得如沐春风。#繁星寻味上海滩 #刷爆朋友圈的网红店 #美食旬味会 #美食林餐厅打卡

If you want to describe the Shanghai restaurant today, it is not a word &quot;roll&quot;. From the roll cuisine to the roll menu, even Western food has begun to be seasonal. You see the phenix that has picked the stars for eight years, the classic dishes are a lot, the chef UGO is full of fruit powder, and it is not lying flat on the shining stars. It is spring food and the joint package of the French top luxury brand Kunting, constantly pushing new, blingbling blinded the eyes of the relatives. The rose powder diamond oysters in southern France are slowly cooked, elegantly wrapped in a green oyster grass, dotted with crystal clear oysters made of oysters and kunbu, and then oysters are flakes of snowflake-like duck liver, duck liver powder oysters are delicate, and the cool and shallow acid of the oysters is combined. The powder becomes more and more powdery, sweet and sweet, French style is exquisite, visible at a glance. You have to be like a micro-carved vegetable stew, loaded into the impressionist atmosphere of the beautiful plate, poured into the eight vegetables boiled clear soup, but also covered with the spring unknown flowers, as if the spring flowers of the small fruit, I am willing to eat. Blue lobsters from Brittany, France, with different brilliant seasonal vegetables, actually presented with the current popular skewers, but also drizzled with fennel and asparagus made of vegetable mud, a leaf of handmade purple sour fall in between, the original string can also be beautiful so artistic, Yadh so do not eat human fireworks. The main dish is worthy of being a dry-cooked Australian M9 and a cow. The ice cracks with beautiful textures. It is less than five minutes of ripe red and colorful Liman. The special lychee charcoal roasted in the charcoal is overflowing. The surface is crispy with a thin shell. In the Japanese KATSU sauce, which is served in 18 sauces, it has a charming and elegant milky aroma, and the teeth have a trace of fiber rebound resistance, but the dried meat is cooked in a tender and fresh fragrance. The last dessert must be Amway, the chef Ugo must have a lovely Chinese heart, the jelly-like soft candy is filled with the strong fragrance of our five waves of liquid, different concentrations of Fafna chocolate, seemingly inadvertent, but was scattered and rolled out the magnificent beauty of architectural art, It is also faintly spicy and fragrant with black pepper; a mini puff is in the brightness of passion fruit, so that the teeth and cheeks are sour and fresh like spring breeze. #Stars Searching for the beach #Brushing the net red store in the circle of friends #Food Xunweihui #Food Forest Restaurant punch in

春天，万物复苏的季节，也是味蕾重新觉醒的时刻。璞丽酒店斐霓丝法餐厅的主厨Ugo，以他对食材的深刻理解和对美食的无限热爱，为我们带来了一系列春季新菜品。每一道菜都是对食材最精致的诠释，让人不禁赞叹于大自然的馈赠和厨师的巧手。🦪玫瑰粉钻生蚝，微煮，鸭肝，酢浆草来自南法Etang de Thau的生蚝，在温和阳光的孕育下，自带着如粉钻般精致的色泽和浓郁的坚果奶油风味。酢浆草的搭配，带出清新的酸度，与强劲的生蚝酱汁和生蚝果冻相得益彰。点缀上薄薄的刨片鸭肝，与生蚝组成了海陆式大胆而经典的法式搭配。清新的酢浆草和玫瑰粉钻生蚝，正是对春季系列的完美诠释。🥟蔬菜清汤，卷心菜饺子，荞麦，杜松子香油这道菜品主厨强调膳食均衡，采用蔬菜清汤搭配卷心菜饺子以及荞麦，更是描绘出一副在海洋上探索航行的画卷。烹饪时用多达八种蔬菜不加水熬煮后，压榨并澄清出浓郁且纯粹的蔬菜清汤。卷心菜鲜味的加入，让人感受到春日的气息。最后点缀上杜松子香油，带来美妙绝伦的风味。🦞布列塔尼蓝龙虾，串烤，紫苏叶来自法国布列塔尼的蓝龙虾，先在黄油中慢煮，搭配上不同的时蔬，白芦笋，佛手瓜尖和甘蓝菜分开烹制，然后再将之以串作呈现。配以茴香和芦笋打成的蔬菜泥及手作紫苏叶，最后淋上用虾头熬煮龙虾汁。🥩干式熟成纯血 M9 和牛，荔枝木炭炙烤，&ldquo;Katsu&rdquo;酱*来自澳洲的 M9 级纯血 Mayura 和牛，先经过几天的干式熟成让其肉质更加软嫩多汁，然后放在荔枝果木上进行轻微的炙烤。搭配的&ldquo;Kastu&rdquo;酱汁灵感则来源于经典日式和牛三明治&ldquo;Katsu Sando&rdquo;，酱汁由 18 种秘制配料制成，有些则点缀其间，口味浓烈复杂，正是对春日美馔的华丽总结。🍃Ugo主厨的这一系列春季新菜，不仅是对食材的极致追求，更是对味蕾的一次又一次挑战。在这个春天，不妨走进璞丽酒店斐霓丝法餐厅，让Ugo主厨的新菜系列，带你感受春天的味道。 #春季用餐好去处 #美食旬味会 #浪漫约会餐厅 #吃一顿海鲜大餐 #景观餐厅

Spring is the season of recovery and the moment for taste buds to reawaken. Ugo, the chef at the Hotel Fierce French Restaurant, brings us a series of new spring dishes with his deep understanding of ingredients and unlimited love of food. Each dish is the most exquisite interpretation of the ingredients, people can not help but praise the gift of nature and the skill of the chef. 🦪 Rose Powder Diamond Raw, Micro-Cooked, Duck Liver, and Raw Pulp from Nanfa Etang de Thau Raw Diamond, in the mild sunlight, with its delicate color and rich nut butter flavor. The squash is matched with fresh acidity and strong oyster sauce and oyster jelly. The thin oyster liver is embellished with oysters to form a bold and classic French combination. Fresh oysters and rose powder diamond oysters are the perfect interpretation of the spring collection. 🥟 Vegetable clear soup, cabbage dumplings, buckwheat, gin and balsam oil, the chef emphasizes balanced meals, using vegetable clear soup with cabbage dumplings and buckwheat, and depicts a picture of exploring and sailing on the ocean. When cooking with up to eight vegetables without water, squeeze and clarify a strong and pure vegetable soup. The addition of cabbage is a springy flavor. Finally, the gin oil is embellished with a wonderful flavor. 🦞 Brittany Blue Lobster, skewers, and purple lobsters from Brittany, France, are cooked slowly in butter first, with different seasonal vegetables, white asparagus, bergamot and kale, and then presented with strings. Vegetable mud made with fennel and asparagus and handmade sourdough leaves, and finally drizzle with shrimp head and boil lobster juice. 🥩 dried cooked into pure blood M9 and cattle, lychee charcoal roasted, &quot;Katsu&quot; sauce * from Australia M9 grade pure blood Mayura and cattle, first after a few days of dry cooked to make their meat softer and juicy, then put on the lychee fruit wood for a slight roast. The &quot;Kastu&quot; sauce is inspired by the classic Japanese and beef sandwich &quot;Katsu Sando&quot;, the sauce is made from 18 secret ingredients, some dotted with a strong and complex taste, which is the gorgeous summary of the spring beauty. 🍃 Chef Ugo&#39;s new series of spring dishes is not only the ultimate pursuit of ingredients, but also the challenge of taste buds. In this spring, you may wish to enter the beautiful hotel Fierce French restaurant, let the new series of dishes of Ugo chef, take you to feel the taste of spring. #Good place for spring dining #Food and Fresh Meals #Romantic Dating Restaurant #Eat a Seafood Meal #View Restaurant

⛲斐霓丝PHENIX #坐标：上海 静安寺璞丽酒店 2024米其林一星、2023美食林铂金餐厅。从东京回来后就觉得上海好贵，所以今年生日消费降级，吃一个工作日午餐吧，只有周一至周五中午供应，三道式含税452一人。中午也有其他更好的套餐，或者单点，但我就是为了工作日特价才来的，没有单点。点了两份三道式，全都选不同的菜分享，可以一次多吃几道菜。虽然写作三道式，其实是包含三种前菜、两种餐前面包、三种饭后甜点，吃饱没有问题。🍤【开胃菜 三小口】★★★★☆开胃菜小小的一个，每一个都很精致。第一口，空心面包配番茄酱和伊比利亚火腿、水瓜柳。空心面包很脆，火腿香气佳，不会过咸，搭配番茄的酸香味，一口下去有丰富的味觉体验。第二口，玉米塔搭配帕玛森奶酪酱和青柠叶粉末，挞底是薄脆的口感，玉米甜香，芝士奶味非常浓厚，很喜欢这个芝士酱。第三口，山羊奶酪搭配黄油曲奇和橄榄油。服务员介绍的时候说有的客人吃不惯羊奶酪，而有些人就很喜欢。实际上味道比较柔和，奶味没有帕玛森浓郁，能吃出山羊奶酪特有的气味，但没有羊膻味，所以完全可以接受。底下的小饼黄油香气浓郁，口感类似曲奇饼。🍤【餐前面包】★★★☆两种面包一个是酸面包，外皮脆内部湿软，搭配的黑胡椒黄油比较硬，要放一会才能抹开。建议黄油可以先在室温里软化一下再拿出来，而不是指导客人怎么抹开硬的黄油。还有一种是黄油海盐酥皮面包，这个特别好吃，口感非常酥脆，黄油味浓郁，有种蝴蝶酥的感觉。🍤【&ldquo;活缔&rdquo;福建黄尾鱼，牛油果，老虎汁，柠檬叶】★★★黄尾鱼其实就是日料里的鰤鱼，调味用了秘鲁菜里的&ldquo;老虎奶&rdquo;，就是腌制生鱼片的酸汁，和老虎没有关系。调味酸酸的，放了牛油果泥，还有有一些香料的清香味。但是鰤鱼品质一般，即使是比较酸的调味，也掩盖不住鱼腥味。🍤【安格斯牛肉塔塔，搭配小料，鹌鹑蛋】★★★★☆生牛肉塔塔很好吃，调料里有tabasco、黄芥末等，还有水瓜柳打碎在牛肉里。牛肉本身香气突出，各种风味比较平衡。鹌鹑蛋搅拌开味道更香。配的面包片是干而脆的口感，有黄油香，搭配生牛肉很合适。之前在别家吃生牛肉塔塔，几次都觉得不配面包更好吃，但这边的面包够薄，一起吃也不会减弱牛肉的香味。🍤【伊比利亚猪肩颈肉，脆玉米，芥末叶，柚子猪肉汁】★★★☆猪肉本身其实还可以，口感嫩有肉香，但会有点筋。酱汁实在太咸了，不如不蘸。酱汁放了不少柚子胡椒，而柚子胡椒这种调料原本咸度就很高，放了肯定要减盐甚至不另加盐。另外英语菜单就把柚子胡椒翻译出来了，而中文只写了柚子，不太严谨。配菜脆玉米吃着很像中式玉米烙，有点油。🍤【M5和牛牛腹心肉，土豆，豌豆，酸奶油】★★★★牛肉有炭火香味，肉是腹心肉，不带肥肉也能烤得这么香嫩，挺不错的。牛肉的酱汁味道就正常很多。配菜豌豆土豆泥底下油炸的面片也有点油。不如不要油炸的碗直接把土豆泥放边上，有点画蛇添足了。🍤【栗子拿破仑，酥皮，栗子奶油，黑加仑】★★★☆两道甜品都不错，甜度入乡随俗，不会太甜腻。拿破仑的酥皮是竖着立起来的，口感酥脆，吃的时候像抹面包一样把黑加仑慕斯和栗子泥抹在上面一起吃。🍤【柑橘雪芭，柚子，蛋白酥】★★★★柑橘雪芭单吃比较酸，搭配上面的蛋白酥刚刚好，一冷一热体验冰火两重天。边上的柚子粒是液氮冷冻过的，口感和新鲜的柚子不一样，有点雪糕的感觉。🍤【餐后甜点 三小口】★★★★和开胃菜一样也是三种。第一口，树莓软糖，几乎全是树莓果肉，中间还能吃到树莓籽的颗粒感，酸甜绵软。第二口，松露巧克力，服务生介绍的时候说是用&ldquo;松露做的巧克力&rdquo;，我满头问号，松露巧克力只是长得像松露而不是放了松露啊？？这个是很低级的错误不应该啊？巧克力味道是不错的。第三口，马斯卡彭尼芝士泡芙配百香果酱，外形和前菜羊奶酪有点相似，首尾呼应。是三个里面吃起来最甜的，虽然实际甜度未必最高。但因为树莓有酸、巧克力有苦味平衡甜味，所以吃着还好。我说的最甜，只是搭配出来的口味是最甜的，百香果酱比较少没能平衡甜味。环境还不错，窗户正对着静安公园的绿地。这家有10%服务费+6%税。服务挺周到的，能做到察言观色。上菜的节奏不错，讲解比较仔细（就是&ldquo;松露做的巧克力&rdquo;有点无语&hellip;&hellip;）。饭后有邀请去猫途鹰写评价，高级餐厅也需要这样吗？结账保留小数点后面两位，这点大好评！如果做不到抹零，那不如就保留小数点，反正都是移动支付，一直不喜欢某些高级餐厅结账还要&ldquo;五入&rdquo;。💴消费/人均：904.82/452.41🧡综合评分：3.5  #浪漫约会餐厅 #城市C位出道计划 #美食林餐厅打卡

⛲ Fiery Si PHENIX #Coordinates: Shanghai Jing&#39;an Temple Puli Hotel 2024 Michelin one-star, 2023 gourmet Lin Platinum Restaurant. After returning from Tokyo, I felt that Shanghai was expensive, so this year&#39;s birthday consumption was downgraded, eat a working day lunch, only available from Monday to Friday at noon, three-way including tax 452 people. There are other better packages at noon, or a la carte, but I came here for a special offer on weekdays, no a la carte. I ordered two three-course meals, all of which were shared with different dishes, and I could eat a few more dishes at a time. Although the writing three-course style is actually including three pre-dinner, two pre-dinner bread, three desserts, there is no problem with eating. 🍤 [Appetizer Three Small Exit] ★★★★☆ Appetizer is a small one, each of which is very delicate. The first mouthful, hollow bread with ketchup and Iberian ham, watermelon willow. The hollow bread is very crisp, the ham is delicious, will not be too salty, with the acidic aroma of tomato, and there is a rich taste experience. The second mouthful, the corn tower with Parmesan cheese sauce and lime leaf powder, the bottom is crispy, the corn is sweet, the cheese milk is very strong, I like this cheese sauce very much. The third mouthful, goat cheese with butter cookies and olive oil. The waiter introduced that some guests were not used to sheep cheese, and some people liked it. In fact, the taste is softer, the milk taste is not as strong as Palmason, and it can eat the unique smell of goat cheese, but there is no sheep stew, so it is completely acceptable. The small cake underneath has a strong aroma and tastes similar to cookies. 🍤 [Pre-dinner bread] ★★★☆ One of the two breads is sour bread, the outer skin is crispy and the interior is soft, and the black pepper butter is hard. It takes a while to wipe it off. It is recommended that butter can be softened at room temperature before taking it out, rather than guiding guests how to wipe the hard butter. Another is butter sea salt pastry bread, which is particularly delicious, very crispy, rich in butter, and has a butterfly stew feeling. 🍤 [&quot;Living Dixie&quot; Fujian yellowtail, avocado, tiger juice, lemon leaves] ★★★ yellowtail is actually the Japanese fish in 𫚕, seasoning with Peruvian cuisine &quot;tiger milk&quot;, is the pickled sashimi sour juice, and tigers have nothing to do with. The seasoning is sour, the avocado mud is put, and there are some fragrances. But the quality of the fish is average, even if the seasoning is more sour, it can&#39;t hide the fishy smell. 🍤 [Angus Beef Tata, with small ingredients, quail eggs] ★★★★☆ Raw Beef Tata is delicious, there are tabasco, yellow mustard, etc. in the seasoning, and water melon willow is smashed in the beef. The beef itself has a prominent aroma and various flavors are more balanced. The quail eggs are stirred and taste more fragrant. The bread slices are dry and crispy, with buttery aromas, and it is suitable for raw beef. I used to eat raw beef Tata at other homes. I felt that it was better to not eat bread several times, but the bread here was thin enough, and eating together would not weaken the aroma of beef. 🍤 [Iberian pig shoulder-neck meat, crispy corn, mustard leaves, dumpling pork juice] ★★★☆ The pork itself is actually OK, the taste is tender and meaty, but it will be a bit glutinous. The sauce is too salty, it is better not to be stewed. The sauce put a lot of dumpling pepper, and dumpling pepper this seasoning was originally very salty, and it must be salted or even salted. In addition, the English menu translated dumpling pepper, and the Chinese only wrote dumplings, not too rigorous. The side dish crispy corn is very similar to Chinese corn bran, a bit oily. 🍤 [M5 and beef belly heart meat, potatoes, peas, sour cream] ★★★★ beef has a charcoal fire fragrance, the meat is belly heart meat, and it can be roasted so tender without fat meat, which is quite good. The beef sauce tastes a lot normal. The fried noodles under the side dish pea mashed are also a bit oily. It is better not to fry the bowl directly on the side of the mashed potatoes, which is a bit of a snake. 🍤 [Chestnut Napoleon, bran, chestnut cream, black gallon] ★★★☆ Both desserts are good, the sweetness is as usual in the countryside, not too sweet. Napoleon&#39;s pastry was erect and crisp, and when eaten, like bread, he smeared black gallon mousse and chestnut mud on it. 🍤 [Citrus Snow Bar, Dumplings, Protein] ★★★★ Citrus Snow Bar is more acidic to eat alone, and the protein on it is just right. It is cold and hot to experience two days of ice and fire. The dumpling grains on the side are frozen in liquid nitrogen, and the taste is different from the fresh dumplings, and it feels a bit ice cream. 🍤 [Dessert Three Small Exits After Meal] ★★★★ There are three kinds as well as appetizers. The first mouth, raspberry fudge, almost all raspberry pulp, can also eat the granular feeling of raspberry seeds in the middle, sweet and sour. Second mouth, truffle chocolate, the waiter introduced that it is &quot;truffle chocolate&quot;, I am full of questions, truffle chocolate is just like truffles instead of truffles? ? This is a very low-level mistake should not? Chocolate tastes good. The third mouth, the mascarpone cheese puff with passion jam, the shape is a bit similar to the pre-casual sheep cheese, the first and last echo. It is the sweetest of the three, although the actual sweetness is not necessarily the highest. But because the raspberries have sour, chocolate has a bitter taste and balances sweetness, so it is good to eat. I said the sweetest, but the taste is the sweetest, passion jam is less and can not balance the sweetness. The environment is not bad, the window is facing the green space of Jing&#39;an Park. This house has a 10% service fee + 6% tax. The service is very thoughtful and can be seen. The rhythm of the food is good, the explanation is more careful (that is, the &quot;Chocolate made of truffles&quot; is a bit speechless...). After the meal, there is an invitation to go to TripAdvisor to write a review. Does the high-end restaurant need this? Checkout retains the two decimal points behind the two, which is a big praise! If you can&#39;t erase zero, it&#39;s better to keep the decimal point. Anyway, it&#39;s mobile payment. I have never liked some high-end restaurants and have to &quot;five in&quot;. 💴 Consumption/per capita: 904.82/452.41🧡 Comprehensive Rating: 3.5 #Romantic Dating Restaurant #City C debut plan #Gourmet Forest Restaurant punch in

今日，平安夜。我想在挂满了星星的圣诞树前，等着满眼星光的你，一同去那个充满了未知的新年，希望平安，不止平安夜，希望快乐，不止圣诞这一天。这一个圣诞季的phenix，从走进酒店的那一刻就是满眼的闪，就连点上了晶莹烛台的餐桌上，全都是欧洲皇家御用的&ldquo;CHRISTOFLE&rdquo;一整套餐具，红果，松果&hellip;&hellip;更是撒满了桌。主厨Ugo仿佛也化身成了圣诞老人，将这一季的特别款如圣诞礼物般一道道地闪亮登场，为我们描绘着一个梦想中的诗意烂漫的伊甸园，将法国人的浪漫默默述说在了每一个细枝末节。第一道开胃菜装进了飘满了漂亮冰花的花瓣形盘里，来自大连的小白虾，被漫着果香清酸的檸檬汁温柔着&ldquo;马杀鸡&rdquo;，虾味越发的甜美，在馥璞Perseus N2鱼子酱的黑耀晶莹里，在甘菊啫喱和甜豆沙拉的绿意盎然里，新鲜柚肉的甘甜幼酸里，虾色越发的皎洁，是呀，冬天来了，春天还会远吗？蔬菜清汤哦，果真是它家含而不露的经典。卷心菜，西红柿，西葫芦，胡萝卜，白萝卜，洋葱&hellip;&hellip;不知有多少种的蔬菜，文火炖煮的&ldquo;浪慢&rdquo;，在出场的最后，还得淋上一试管的杜松子香油，才汇聚出这么一口的百滋千味。吃过比油封鸭腿更甚的油封鸭肝，在缀满了浓烈松露香片，垫满了西西里岛开心果坚果细碎，如奶油冰淇淋般的丝滑，在我的心目中已是封了神，想不到又出现了这么一道油封蛋黃。如冬日那一轮明媚暖阳，几片红薯嫩叶露出小尖尖，如踩上了七彩祥云，落在了晶莹剔透的鱼子酱里，我的天呀，这是一个怎样娇贵温暖的世界，看得我都不舍动勺，就怕一戳梦就碎了，想不到那只是梦的开始，狠心直接捅破开挖直入碗底，那蛋奶的熏香，那鱼子酱的咸鲜，还有那水瓜柳的酸爽，还有那绵蜜细滑的质感，一起在口腔中翻云覆雨，妙不可言。此时，主菜才华丽丽地出了场。从没见过犬牙魚中段可以如此的细密，紧实得不见缕缕纤维，更不知山东的鱿鱼可以合着洋葱汁，再加一味手指柠檬提酸，翠绿海藻蒸出如此的鲜甜。也不知线钓的龙利鱼可以如扇贝玉带般的细嫩雪白，以黄酒汁来调味。干式熟成的純血 M9 和牛，已是直接顶上天花板，还用荔枝木炭来明火炙烤，那么丰富的油脂，全化在了肉肌里，日式柚子胡椒汁，土豆更是被俏皮地炸成了空气球球，还有炸香了的根莖蔬菜，将明媚着肉粉的和牛点缀得可可爱爱，不管你蘸上哪一味，都吃出了不同的牛滋味。此时的画风一转，主厨推来了芝士手推小车。全都是法国主产区的不同芝士，偏硬质的牛奶芝士，12个月，48个月的孔泰乳酪，还有主厨自制的布里夹黑松露碧根果，更有绵羊、山羊乳酪，还有蓝纹芝士，小伙伴们各有各的所好，直接分切所有，拼成一大份，有的就香槟，有的就葡萄酒，气氛一下子嗨了起来。最后的甜点，顶上了芝麻果仁糖，淋上了黑巧冰淇淋，缀上了焦糖脆片的多重巧克力；淋上了榛子奶油，粘上了焦糖皮埃蒙特榛子的巴黎布雷斯特泡芙；还有那款浇上了梨子冰淇淋，淋上了威廉白兰地，最后还不忘现刨一颗零陵豆撒香的，冰凉清爽的香草布丁，哪一款都在缤纷着圣诞的甜蜜。携手CHRISTOFLE的晚宴，每一天都是幸福在握。#繁星寻味上海滩 #城市C位出道计划 #浪漫约会餐厅 #美食旬味会

Today, Christmas Eve. I want to wait for you with the starry eyes before the Christmas tree full of stars, and go to the New Year full of unknowns, hoping for peace, not only Christmas Eve, but also happy, not only Christmas Day. This Christmas season phenix, from the moment you walk into the hotel is full of eyes, even on the table on the crystal candlestick, all the European royal royal &quot;CHRISTOFLE&quot; a whole set of tableware, red fruit, pine nuts... is also scattered with tables. Chef Ugo seems to have become Santa Claus, and this season&#39;s special items are shining like Christmas gifts, depicting us a dream of poetic Eden, and silently describing the French romance in every detail. The first appetizer was loaded into a petal-shaped plate filled with beautiful ice flowers. The small white shrimp from Dalian was gently &quot;horse killing chicken&quot; with fruity and sour lemon juice. The shrimp smelled more and more sweet. In the black Yaojing of caviar, In the greenery of chamomile and sweet bean salad, the sweet and young sour fresh stew, the shrimp color is more and more clean, yes, winter is coming, spring will be far away? Vegetable soup, it is really a classic. Cabbages, tomatoes, zucchini, carrots, white radishes, onions...I don&rsquo;t know how many kinds of vegetables, the slow-cooked &quot;waves&quot; of Wenhuoyu, at the end of the show, you have to get a test tube of gin oil, before you gather such a mouthful of flavors. I have eaten more oil than oil seal duck legs, covered with strong truffle flavour, covered with Sicilian pistachio nuts, like cream ice cream silky, in my mind is sealed god, unexpectedly such an oil seal egg yolk. Like the bright warm sun in winter, a few sweet potato tender leaves reveal small pointed tips, such as stepping on the colorful clouds, falling in the crystal clear caviar, my God, this is a beautiful and warm world, I can not bear to move the spoon, afraid that the dream will be broken, Unexpectedly, it was just the beginning of the dream, ruthlessly cut and dug straight into the bottom of the bowl, the incense of the custard, the salty fresh of the caviar, the sour and refreshing of the water melon willow, and the smooth texture of the honey, together in the mouth, the cloud and rain, wonderful. At this time, the main course was gorgeously appeared. I have never seen the middle section of canine toothfish so fine, so tight that there is no wisp of fiber, let alone Shandong salmon can be combined with onion juice, and then add a taste of finger lemon acid, emerald seaweed steamed out so sweet. Also do not know the line fishing dragon lizard can be as delicate snow white as scallop jade belt, with yellow wine to season. Dry cooked pure blood M9 and cow, is already directly on the ceiling, and also roasted with lychee charcoal to open fire, so rich in oil, fully integrated in the flesh, Japanese dumpling pepper juice, potatoes are fried into air balls by the suede, and fried root vegetables. The bright meat and cattle are so cute that no matter what you eat, you have a different taste of cattle. At this time, the style of painting turned, the chef pushed the cheese trolley. All are different cheeses in the main French production area, hard milk cheese, 12 months, 48 months of Contay cheese, and chef&#39;s homemade brie truffle blue root fruit, more sheep, goat cheese, and blue cheese, friends have their own good, directly cut all, A large portion, some champagne, some wine, the atmosphere suddenly up. The last dessert, topped with sesame nut sugar, drizzled with black ice cream, and multi-chocolate with caramel crisps; Paris Breste puffs drizzled with hazel cream and caramel-peedmont hazel; And the ice cream with pears, the William brandy, and finally a sprinkling of fragrant beans, the cool and refreshing vanilla pudding, which is all the sweetness of Christmas. The dinner with Christofle is a happy day. #Stars Finding the Beach #City C debut plan #Romantic dating restaurant #Food Xunweihui

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