Riviera

The blue sea of ​​St. Regis is the ceiling of French cuisine. I came here once before, and the price of any order was over 1,000. Now there is a set meal of 200 per person, which is really a good deal! Compared with other hotels, the view of the terrace seats of St. Regis is simply invincible. Next to it is the unobstructed sea view of the Haihe River, and cruise ships pass by. Blowing the wind and listening to the melodious BGM, it is really comfortable~ [Appetizer] Tomato salad with mozzarella cheese, sweet and sour; pastoral vegetable salad with vinaigrette is also refreshing and appetizing~ [Soup] Cream potato soup is my favorite! The milky aroma is rich and the taste is smooth. The small piece of salmon in it is also delicious~ The tomato soup is quite acidic, and it feels good after getting used to the sour taste~ [Main course] The Viennese fried pork chop has a thick texture, crispy on the outside and tender on the inside, and the cheese is also rich, but it is a bit salty~ The beef tenderloin is magically tough but not dry, with just the right chewiness, and it is also quite flavorful, and the meat is very thick~ [Dessert] The yogurt cheesecake is the best in the whole place! Chocolate crispy crust + yogurt cheese + plum sauce, the taste is amazing! With the environment and service, it is still a very enjoyable meal~ But I have to remind you that the amount is very, very small... Boys can only eat 30% full, and big eaters can eat it as a snack~ Name: Blue Sea Restaurant, St. Regis Hotel Location: 1st Floor, St. Regis Hotel, No. 158 Zhang Zizhong Road

French cuisine is more particular about the order of serving dishes and meal time. Australian Wagyu, a large piece of 300 grams of beef, is enough for two people, medium rare, crispy on the outside and tender on the inside. Served with mashed potatoes, it is soft and glutinous, and full of milky aroma. Seafood salad, mainly shrimp, shellfish, strawberries, mango and other ingredients, tastes sweet and not greasy. Tisumira, very small, high-looking, but the taste is average. The overall experience is very good.

No. 158 Zhangzizhong Road. The Azure Sea Restaurant has an elegant environment. The executive chef Feng Guozheng from Malaysia led the entire kitchen to present us a feast of art and food. The soup was amazing from the beginning, opening up the taste buds instantly. The main dishes were full of color and fragrance, and the desserts reached a climax. The whole meal was finished and left unsatisfied.

The most satisfying western meal I had during my trip to Tianjin It was delicious and tasty, with five-star reviews! ! ! The restaurant was on the first floor of the hotel where I stayed. I woke up naturally and went downstairs for brunch. The view was great. There was the Haihe River and a bridge outside. I could see people fishing, walking their dogs, and riding bicycles The restaurant environment is as shown in the picture. There were not many people, so I took some photos and chose a seat The table flower was forget-me-not, in blue style The appetizer bread came up in a big piece. I thought I couldn't finish it, but I took a bite while it was still hot. OMG! The best appetizer bread I've eaten in recent years has appeared! I haven't fallen in love with appetizer bread for a long time! ! ! ! I ate two with canned eggplant sauce, two with butter, balsamic vinegar and olive oil, and two with beef soup! In the end, the plate was cleared, hahahaha! ! ! ! The main course was sea bass with beet juice rice It was a big portion and hot! Since I didn’t have to share this time, I ate alone. I thought I wouldn’t be able to finish it, but it was so delicious that I finished all the dishes… The rice with beetroot juice was also delicious, so delicious that I can’t find more words to describe it. We moved the dessert to the outdoors, enjoying the scenery and eating dessert. In life, only food is worth living! I felt the soul of the chef during this meal! We have never met, but I understand his heart~ I think the chef must be very happy to know that I finished all the dishes, which is a recognition of his cooking skills! ! ! !

The waiters are professional and humorous, the dishes are fresh and delicious, and the price-performance ratio is very high. As someone who has eaten most French restaurants in Tianjin, compared with Fulou, Maxim, and 1863, the style and overall feeling of this restaurant is much younger than the previous three. Unlike the previous ones with a long history, it gives people a more serious feeling overall, which is more suitable for young people. Because I went there during the Dragon Boat Festival, I also experienced the saber-opening champagne ceremony, which was very interesting.

The Blue Haifa Restaurant has the dual advantages of "the upscale atmosphere of the St. Regis Financial Street Hotel" and "the unrivaled view of the Haihe River", and has an incomparable environment and status. I called in advance to make an appointment, and after arriving at the restaurant, I sat in a window seat. The view of the Haihe River outside the window added a lot to the elegant atmosphere of French cuisine~ The biggest feeling given by the waiter is "decent"~decent enthusiasm, decent service, will not give people a "sense of surveillance", and always arrives in time when you need her, making us feel very comfortable during the meal~ #Pre-meal bread# was cut into 6 small pieces like a flower, and the aroma was smelled as soon as it was served, and it was still warm from the fresh baking~ Each person With a portion of butter + olive oil, the best thing is the hotel's special "eggplant sauce", the salty and slightly spicy taste spread on the fragrant bread, it is definitely an unprecedented taste experience~ It's so delicious that I didn't eat enough with one portion, and I paid for another one~ #French foie gras pie# The appetizer served after the pre-meal bread, although only a small piece, can taste the rich and delicate foie gras, with strawberry jam just to relieve the greasiness, sweet and sour~ #French baked snails# The presentation is amazing, and the embellishment of green leaves makes the snails look very fresh. The waiter will deliver the tableware for eating snails in advance, which is very convenient to eat~ The snails are thick and plump, and the sauce made of "butter, French fragrance, garlic, anise wine sauce" is delicious. #Lobster bisque# The taste is thick and delicious, and the "French cognac brandy" is the finishing touch, making the taste mellow with the aroma of brandy. #Cappuccino Mushroom Soup# When it was served, I found that the soup was actually served in a coffee cup with a layer of "milk foam and coffee powder" floating on it. No wonder it is called "Cappuccino Mushroom Soup"~ The mushroom flavor is quite rich, and most importantly, it is not lukewarm at all, and it is hot enough. It is definitely a delicious and novel dish~ #Japanese Grilled Cod# I ate the "creativity of eggplant" again. The "eggplant salsa" served with the meal adds a lot of flavor to the slightly light cod~ The spinach and green bean puree is quite refreshing, the cod meat is as tender as crab meat, and the presentation is also a work of art~ #Seared Pacific Halibut# The 4 layers of fish meat are absolutely satisfying! Served with green vegetables such as green beans, spinach, and broccoli, it is nutritionally balanced and greasy, and the texture and taste of the fish are also great~ #栗子巴varian慕斯# A very creative dessert, with a piece of chocolate placed horizontally at the mouth of the cup, and a chocolate ice cream ball on top. Only after eating these can you eat the small piece of chestnut mousse in the cup~ The surprise is that the mousse actually contains real chestnuts, which is a bonus~ I ate so much French food for the first time... As the menu says, the dishes are all made with the best ingredients, and the quality is brought to the extreme. The presentation and taste are very creative on the basis of classics, giving people a refreshing feeling. Every dish can feel the chef's dedication from the presentation, ingredient matching and excellent taste. It is a great French dining experience~