Located in the Beicangmen Art Center, it is not very eye-catching from the outside, but it gives a very gentle, open kitchen as soon as you enter the door. There are not many locations in the store, and you can see the chef and other chefs carefully setting up the plate from the location, by the way. The French meal that the chef used to work in Shanghai is now rice two??? There are three different recipes in total, as it is the first time to choose the mid-range 389...7courses. Head appetizer, Hokkaido scallops and low temperature slow-cooked abalone... The scallop is very large, fried just right, and the juice in the scallop is very fresh. The abalone should be pre-cured, the head is general, the taste is relatively light, slightly inferior to the scallop. The chef's selection of soup, today is served with lobster soup, tastes more like coffee, thick look very happy, there are a few lobster meat in the soup. Slow-boiled Heart Farm Egg, a particularly excellent dish, hot spring eggs, protein transparent, egg yolks are semi-coagulated, with hand-cut Spanish ham and mushrooms, the rich flavor is perfect in the mouth. So. Delicious. Slowly cook red carp at low temperature, the meat is a bit like carp, the skin is a bit crispy, the meat is very tender. Fried foie gras with red wine pears and raisin sauce, foie gras is fried well, the skin is crispy, fat and not greasy, it is less. Red wine pear sour and sweet is more appetizing. Low temperature slow roast M5 and beef eye, asked the waiter to say it is five-minute cooked, locked the juice in the beef, the color and texture are very good, plus the embellishment of the side dishes, the plate is very beautiful, the beef taste is very OK, tender and juicy. The side dish mashed potatoes are very happy, quite delicate, with a touch of sweetness. The chef's homemade classic dessert, strawberry vanilla cake, fresh strawberries and blueberries embellishment, the appearance is bursting, and the taste is very good. The quality of the waiters is very high. Every dish will introduce the practice and eating method of the dish. After eating a whole set, I will ask how to eat today. It will not be overly enthusiastic, but it will make people feel meticulous. In short, it is a very perfect dining experience.