Epices &amp; Foie Gras Michelin recommended French restaurant is also a friend who strongly recommends &quot;workday lunch is great&quot;! Located in the original &quot;Declaration Society&quot; building on Hankou Road, it was originally next door to M1NT. The environment is as simple and romantic as French, the interior and the appearance of the building, modern and classical complement each other. The dishes are a small amount of exquisite French food, the amount is not generally large, someone is really wise to order only two dishes, my last dessert is how supportive. The salad before the dish can no longer remember what content, only remember the layer is so rich, amber kernel, asparagus, pears, goat milk, cranberry juice, various different tastes stimulate the taste buds, beef belly meat with mashed potatoes, beef belly slightly blood silk, raw ripeness is just right, meat is a little old. Still chewy. Chocolate mousse is so strong chocolate flavor, but unfortunately after the first two dishes, the taste buds are already insensitive. The amount is really large, fortunately, I didn&#39;t greedy to order foie gras, leave a little thought, the next foie gras trilogy.

Epices & Foie Gras

The bread before the meal is good, especially the cranberry walnut model ～ is very fragrant ～ The salmon in the front dish is the best, and the seaweed is crispy, enriching the taste, and reducing the fatty greasy feeling. The main course everyone has their own love and serious disagreement. The rice is very hard in Italian rice, but I like the seasoning of the pork belly very unique. The combination of apple sauce and nuts and curry is very bright. The desserts are very good. The cheese is delicate and the Qifeng is super soft. The sweetness control is just right. The service is very good. And a close-up magic show.

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Good service, good environment, breakfast light music sounds comfortable, the type is good, the reason why I chose this hotel is because my daughter said that the roof crown is pretty good-looking, okay, then this is it, very good, very close to the Oriental Pearl.

An old Michelin restaurant belongs to the Bund area and is not along the Bund. The door face is small enough to be hurriedly passed. It will hardly be seen, but a Michelin sticker on the wall shows that it is a restaurant with a heritage. It is a bit bright. The atmosphere of the ocean room said that I came here to take a scene and take a spy film. I didn&rsquo;t know that the food was slightly flat. The plate was between the elegant and the inexplicable. The plate was big enough. This small square table seemed not suitable. | Haipai cooked drunk crab ^ four or two male crabs are also the most of the year. The crab smell after the head is full and drunk. It is very tasty.|Zhengzhuang pepper hemp chicken^ pepper hemp is heavier. The chicken taste is slightly woody. The pot is not small and the amount is small.|Gold medal button meat^Must order. The last one I remember is the signature dish of Hangzhou Lakeside 28. See the knife&#39;s dishes outside is the pork belly tower inside. It&rsquo;s dried plum vegetables. Under the bottom is a small green vegetable. It&rsquo;s a good dish. | Asparagus Lily fried duck tongue ^ Asparagus is very old. Dietary fiber and its rich lilies are not a few pieces. The naked eye can see the duck tongue is not bad. I feel that the style and service of the Republic of China are a plus. The dishes are not very stable as a rice restaurant. If you can mention it again

&quot;Wang Baohe&quot; is a Chinese time-honored brand, famous for crab-related meals in the Yangtze River Delta region. Wang Baohe Hotel is a five-star hotel. The Shanghai restaurant on the second floor adheres to the characteristics of Wang Bao and crab banquets and crab noodles. The restaurant is bright and bright, and the decoration is exquisite and elegant. It is a good place for high-end banquets. During the Spring Festival, I bought a semi-finished food package launched by &quot;Wang Baohe&quot;, including salted chicken, eight treasure duck, hoofed oyster, smoked fish, shrimp, Australian belt (fresh shellfish), duck tongue, chicken feet, family blessing and other traditional Chinese New Year dishes, as well as his special drunk crab, crab powder, authentic ingredients, auxiliary seasonings, etc. have been added. Half-finished hot dishes only need to be heated at home, fried, cold dishes can be thawed, very convenient.

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Chenglongxing on Jiujiang Road, a shop specializing in crabs, various crab noodles dishes are worthy of the crab king&#39;s house, the environment is antique and very distinctive, and there is a playing at night, very elegant! Crab powder Xiaolongbao, the steamed crab powder Xiaolong exquisite and attractive, a sip of soup, a little vinegar is delicious, crab powder is very real, the aftertaste is delicious!

A very hot okase when it first opened, I remembered that it was difficult to find. Recently, it was estimated that it was affected by the news of nuclear wastewater discharge. I booked this week&#39;s location last week. At 17:30, I didn&#39;t feel that there were many people. Let me talk about the dishes first: 7 wines + 8 sushi 🍣 + one jade roast + one miso soup + one The dessert [Ankang fish liver] tastes very tender, and it is much better than the taste of the izakaya outside. [Fish Seed Steamed Egg] It&rsquo;s quite special, bite it with a little dumpling smell, and the taste is very delicious [Seasonal Sashimi Platter] Gun salmon tastes still 🉑️, but I don&rsquo;t understand why I have to roll the cucumber sauce in sushi outside. The abdominal position and taste of tuna are very good, but it looks like it&rsquo;s taken out of time. There was a long - lost vinegar stained blue and white fish tasted great. [And Niu Shouxi roast with black truffle] This is super delicious, there are a lot of black truffles, and the taste of cattle is good, with hot spring eggs there is no bad food may [wine steamed abalone with liver sauce] This one will appear in almost most of the makase on the scale, and the liver sauce has a matcha flavor. Great with rice [Sea urchin sauce sweet shrimp] Sea urchin and sweet shrimp are not small, but there is indeed a bitter taste, I don&#39;t know if it is freshness or variety [fried crab meat spring rolls] I personally feel that even if I have a sauce, even vinegar will be better to eat... 8-round sushi tuna belly is definitely the happiest, But eat more oil, other sushi fish parts are online, rice personally feel a little broken, too hard will scatter, but will not be sweet... [Yuzi Burn] is the taste of the cake, the taste of the miso soup has seafood mushrooms is also salty, the ineffective dessert is very amazing, [Milk pudding] 🍮 It seems to be Thai milk sauce, perfect ending! The deduction is because the waiter said it was too early to 20 minutes early. It is actually not a problem to ask for a cup of tea normally, right? Second, it is because the sea urchin and sweet shrimp are a bit bitter; Third, it is because sushi rice is a bit not good...but for this price, I have tuna in the middle and big abdomen, and there are two sea urchins and sweet shrimps. The price/performance ratio is still online. It may also be because I don&#39;t have much expectations, the overall is still worthy of praise.

Epices &amp; Foie Gras米其林推荐法式餐厅也是朋友强烈推荐&ldquo;工作日午餐非常棒&rdquo;!位于汉口路原《申报社》大楼,原来就在M1NT隔壁。环境一如法式简洁浪漫，内饰和大楼外观，现代与古典相得益彰。菜品一改法餐的精致少量，量不是一般的大，某人真是明智只点了二道菜，我的最后一道甜点是有多撑。菜前沙拉已经不记得什么内容了，只记得层次感好丰富，琥珀仁、芦笋、梨、羊奶、蔓越莓汁，各种不同的味道刺激着味蕾，牛腹肉配土豆泥，牛腹肉略带血丝，生熟度刚刚好，肉质稍稍有点老。还算有嚼劲。巧克力慕斯好浓厚的巧克力味，可惜在前两道菜之后，味蕾已经不敏感。量真的大，幸亏没有贪心点鹅肝，留一点念想，下次鹅肝三部曲。

装修看不出来日式也看不出来什么风格，算是西式的样子，服务很热情的，中午人不多，我就选择坐了吧台看着他们做菜，免得无聊。总体表现一般，三文鱼解冻过了有点软，牛油果鸭肝鸭肝手卷的海苔很绵软咬不动，M9牛肉筋比较多，要么处理不好要么就是品质不够，每道菜口味都还可以，仅仅说处理方式不当造成口感不好，希望能有所改进。

The decoration can&#39;t see the Japanese style or what style. It is a Western style. The service is very warm. There are not many people at noon. I chose to sit at the bar and watch them cook, so as not to be bored. The overall performance is average, the salmon is a bit soft after thawing, the seaweed of the avocado duck liver duck liver hand roll is very soft and can&#39;t bite, M9 There are more beef tendons, either not well handled or the quality is not enough, each dish tastes OK, just say that the improper handling method causes bad taste, Hopefully it will improve.

一直不喜欢太过纷杂的南京东路，每每挤进人流，便感觉迷失了自我，逃离便是我不二的选择。都说一个转角就能遇到爱，或许冥冥中的那份期许，竟然真的撞见了这家早就在我的收藏夹静躺了N久的米星法餐，暗喜。&nbsp;就在人烟稀疏的汉口路，与步行街近在咫尺，却安静得仿佛另一个世界。上下二层的店不算很大，楼下也就几桌的餐位，隔壁绿荫环绕的玻璃墙里也是它家的一隅？夜一落幕，烛光燃起，便感觉是另一番风情，说它街头小酒吧，仿佛更符合它的调性。&nbsp;来自法国的大号安芝莲生蚝，肥厚如玉的俏模样，浸润在满是海水的蚝壳里，一口吞下的便是咸咸的海水味，只需几点柠檬汁，便也是吊足了胃口。&nbsp;那一长条的鹅肝三部曲，听说逢桌必点，缀满甜椒下的鹅肝，果然油脂轻柔得如同吹弹即破的少女肌肤，合齿轻抿便已是融化在无形，那份细滑感的陶醉，让我一时间忘了脂花在口腔中飞溅的恐惧。&nbsp;都说红花就得绿叶配，才叫娇艳欲滴，这道法式蟹肉饼便是它的生动写照。大颗的红虾只是夺你眼球的点睛之笔，而炸成金黄的蟹肉，与垫底的牛油果塔塔，便将盎然春夏的艳丽，烘染盘中，蟹肉饼的焦香咸鲜，合着牛油果的绵密馥郁，安抚了舌尖，更明媚了时光。&nbsp;最无法抵御的便是吐露着粉色横截面的澳洲和牛，稍显生猛的3分熟，将裹着脂花的和牛闪着迷一样的柔光，虽然盘口缀满调配的酱汁，我却依然固执地只撒上了少许的黑胡椒，享受肉汁在咀嚼间肆意横飞的畅快。&nbsp;太平洋蓝虾配龙虾汁天使面，众人都是感叹蓝虾的个头，而我却流连在裹满龙虾汁的天使面里，破了&ldquo;晚上不主食&rdquo;的戒。&nbsp;最后自然以甜品完美收官，甜暖心的熔岩巧克力蛋糕，酸爽口的罗勒柠檬挞，哪道都仿佛难以割舍，我却只是一饱眼福地意淫了一番，小尝了更适合夏天的柠檬挞，罗勒的清香，合着柠檬的酸甜，立解了大餐的厚重，以清新了夏的夜。&nbsp;完美！夏安！

I have never liked too much of Nanjing East Road, every time I squeeze into the flow of people, I feel lost myself, fleeing is my best choice. It is said that you can meet love at a corner, maybe the expectation in the dark, actually encountered this rice star French meal that has been lying quietly in my favorites for N long time, and I am happy. Just on the sparse Hankou Road, close to the pedestrian street, but quiet as if it were another world. The shop on the upper and lower floors is not very big, there are a few tables of meals downstairs, and the glass wall surrounded by greenery next door is also a corner of its home? As soon as the night falls, the candlelight is lit, it feels like another style, saying that it is a small street bar, as if it is more in line with its tonality. The large Anchilian oyster from France, the fat like jade, is infiltrated in the shell of the sea water, swallowed in a mouthful is salty seawater, only a few lemon juice, it is also a hanging appetite. The long foie gras trilogy, I heard that every table must be ordered, covered with sweet pepper foie gras, really grease as soft as blowing the broken girl skin, the teeth are lightly melted in the invisible, that delicate intoxication, let me forget the fear of lipid flowers splashing in the mouth for a while. It is said that the red flowers have to be green leaves, only called the delicate, this French crab meat pie is its vivid portrayal. The big red shrimp is just the finishing touch of your eyeball, and fried into golden crab meat, with the bottom of the avocado tower, will be full of spring and summer, baking and dyeing plate, crab meat pie&#39;s charred and salty fresh, combined with the avocado&#39;s dense and rich, soothing the tongue, more bright time. The most insurmountable is the pink cross-section of Australia and cattle, slightly fierce 3-point ripe, will be wrapped in fat flowers and cattle flashing the same soft light, although the mouth is full of sauce, I still stubbornly only sprinkled a little black pepper, Enjoy the gravy in the chewing of the free flow. Pacific blue shrimp with lobster juice angel noodles, people are lamenting the blue shrimp, but I linger in the lobster juice angel noodles, breaking the &quot;no staple food at night&quot; ring. Finally, the dessert ended perfectly, the sweet heart-warming lava chocolate cake, the sour and refreshing basil lemon zest, which seemed difficult to cut, but I just had a full eye, and tasted the lemon zest more suitable for summer, basil fragrance, with the sour and sweet lemon, The heavyness of the meal was solved, and the summer night was fresh. Perfect! Cheyenne!

这家早就在我的收藏夹躺了N久的米星法餐，终于有机会一试了，开心[愉快]位于汉口路，与步行街近在咫尺，却安静得仿佛另一个世界。上下二层的店，楼下餐位不多，在二楼用餐，桌上烛光燃起，别有一番情调，有点儿街头小酒吧的调性💮鹅肝三部曲188元作为必点菜，这家店的鹅肝做的是风生水起，苹果鹅肝酱、煎鹅肝、鹅肝软糕三道，口味从清爽到浓郁！煎鹅肝外脆里嫩，口感独特，顺滑的鹅肝直接在舌尖融化；鹅肝软糕处理成类似慕斯的口感，细腻滑爽，质感和调味出色；苹果🍎比较清新的口感，负担小，但小雪觉得太淡了💮罗西尼鹅肝菲力牛排主菜首选一定是这款牛排了，鲜嫩的菲力牛排与肥腴的鹅肝无疑是绝配了，点了五分熟，鹅肝有焦糖质地，牛排也是让人啧啧称奇，都很出彩💮熔岩蛋糕 68元熔岩蛋糕作为经典甜品，中间爆浆，可可味偏甜，但蛋糕的蓬松质感一般，也没有搭配香草冰激凌，有点儿失望

This family has been lying in my favorite rice star French meal for a long time, and finally have the opportunity to try it. Happy [happy] is located on Hankou Road, close to the pedestrian street, but quiet as if another world. The shop on the second floor, there are not many restaurants downstairs, dining on the second floor, the candlelight on the table is lit, there is no atmosphere, a little tonality of the street bar 💮 foie gras trilogy 188 yuan as a must-order, this store&#39;s foie gras is made of wind and water, apple foie gras sauce, fried foie gras, foie gras soft cake three, The taste is refreshing to rich! The fried foie gras is crispy and tender, the taste is unique, and the smooth foie gras melts directly at the tip of the tongue; the foie gras soft cake is treated to a mousse-like taste, delicate and smooth, texture and seasoning are excellent; Apple 🍎 is relatively fresh in taste and small burden, but Xiaoxue feels too light 💮 Rosini foie gras Filli steak main course must be this steak, fresh Filli steak and fat foie gras are undoubtedly perfect match, order five minutes cooked, foie gras has caramel texture, The steak is also amazing, very colorful 💮 lava cake 68 yuan lava cake as a classic dessert, the middle pulp, the cocoa taste is sweet, but the fluffy texture of the cake is general, and there is no vanilla ice cream, a little disappointed

下午参加了一个很特别的活动，是埃科菲厨皇协会与中国绿化基金会及14家餐厅合作，旨在筹集资金支持中国的植树造林项目。活动期间，埃科菲厨皇协会旨在使用桃子，与餐厅建立良性循环，制作和推广梅尔巴蜜桃甜点，该甜点的销售将支持辽宁省进一步的桃树造林工作。合作餐厅的菜单上将推出由奥古斯特&middot;埃科菲 (Auguste Escoffier) 创作的著名甜点&ldquo;梅尔巴蜜桃&rdquo;。通过销售该甜品，每售出一份甜品，中国绿化基金会将获捐10元人民币，并用于在辽宁的植树造林项目。每三份甜品所得善款，即可种植一棵桃树。这一特殊的重新造林项目重点关注桃树，以恢复当地生物群贫瘠的土地，每棵树可储存高达 200 千克的碳，并为当地社区带来正向的经济影响。目前已有14家餐厅决定加入【梅尔巴蜜桃】项目。上海:&nbsp;Bachus,&nbsp;Bor Eastery,&nbsp;Brasserie Epermarket,&nbsp;Crave,&nbsp;Circle,&nbsp;Epices et Foie Gras,&nbsp;Mr Willis,&nbsp;Ombra,&nbsp;Popot,&nbsp;Rac Allee,&nbsp;Rac Anfu,&nbsp;Suzie&#39;s Garden,&nbsp;Terrakota。下午吃了各个餐厅创作的甜品，有几款创意特别好，大家纷纷把店收藏好[偷笑]热量爆棚后，走了30分钟的路。#公益活动

In the afternoon, a special event was attended by the Ekofi Kitchen Emperor Association, in partnership with the China Greening Foundation and 14 restaurants, to raise funds to support afforestation projects in China. During the event, the Ekofi Kitchen Emperor Association aims to use peaches, establish a virtuous circle with restaurants, produce and promote Melba peach desserts, which will support further peach afforestation work in Liaoning Province. The menu of the cooperative restaurant will be launched by Auguste Ekofi, a famous dessert &quot;Melba Peach&quot;. By selling the dessert, each dessert sold, the China Greening Foundation will receive 10 yuan for the afforestation project in Liaoning. A peach tree can be planted with the proceeds of every three desserts. This special reforestation project focuses on peach trees to restore barren land to the local biota, each tree can store up to 200 kilograms of carbon and have positive economic impact on local communities. At present, 14 restaurants have decided to join the [Melba Peach] project. Shanghai : Bachus, Bor Eastery, Brasserie Epermarket, Crave, Circle, Epices et Foie Gras, Mr Willis, Ombra, Popot, Rac Allee, Rac Anfu, Suzie&#39;s Garden, Terrakota. In the afternoon, I ate desserts created by various restaurants. There were several creative ones that were particularly good. Everyone collected the store [laughing] and walked for 30 minutes. #Public Welfare Activity

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