[Taste] &quot;Burgundy red wine stew beef&quot; potato stew beef feeling, the taste is still very good, the beef is very soft, the meat is not scattered, the small potatoes are also very soft, there is bone marrow, the taste is very good &quot;French Brittany Blue Lobster&quot; tastes very good, four lobsters are very delicate &quot;Canadian scallops (4 years old) &quot;The scallops are very large, with gluten and rice noodles. It feels like a Chinese food. The &quot;foie liver trio&quot; has foie gras mousse, and the bottom layer is equipped with biscuit-like food with foie gras sauce. The taste is good. Foie gras mousse is also very mellow. The taste of &quot;French traditional thousand-layer &quot; dessert. There are two kinds of ice cream &quot;pre-dinner bread&quot;, one whole wheat, one ordinary, with &quot;homemade butter&quot; taste is still very good &quot;potato red shrimp&quot; is delicious, it is a hotel before the meal, the taste is very delicate [environment] [mint] environment: Small store [Service] [Service Bell] Service: OK, the rhythm of French food, the waiter will introduce each dish

Trip Gourmet Awards 2023

LES MORILLES

Four Seasons Hotel Beijing is a branch of the world-class luxury hotel chain Four Seasons Hotels Group. In the bustling cityscape, Four Seasons Beijing offers a homely place for travelers seeking five-star luxury and a modern and fashionable place for business friends. 🚩 Location: Chaoyang Park No. 48 Liangmaqiao Road, Chaoyang District, Beijing-✅ The traditional aesthetics of hotel facilities and modern styles blend in and perfectly fit in the Four Seasons Hotel in Beijing, creating a simple and elegant pleasant atmosphere. The hotel has 313 well-appointed rooms, all surrounded by bright and transparent high school courtyards, providing a warm and comfortable place for business guests and travelers visiting the Imperial Capital culture. Each room offers spacious areas for guests to rest or engage in business activities. The intimate and thoughtful service of the Four Seasons Hotel is also highlighted in many details, such as luxury nightgowns, iPod plug-in equipment, espresso machine, room finishing service twice a day, ironing service, shoe polishing service and the comfortable queen bed that is unique to each room -

Trip Gourmet Awards

#19 of Fine Dining  in Beijing

Four Seasons Hotel Beijing 🏨 is an unforgettable holiday resort. Whether it is a honeymoon, family trip or business trip, it can provide you with a wonderful experience. -🌸 Cheng 🌸 Pig price: 2400➕ Internal historical lowest price-🏯 Hotel location No. 48 Liangmaqiao Road, Chaoyang District, Beijing, transportation is about seven minutes walk from Maqiao Metro Station-C Exit 🚶&zwj;♀️ 500 meters. The hotel is located in the core business district of Liangmahe 🏬, with an excellent location, next to various embassies, very close to Sanlitun, Forbidden City, and Summer Palace 🎉

Beijing Food Exploration Shop|Jinmao Westin&middot;Bangfang Grange Grill Come to the business meeting, by the way, punch in Jinmao Westin&middot;Bangfang Grange Grill, one of the four big Bangfangs in Beijing. Everyone is a standard menu, a standard of 1000+. The whole process is very good to eat, but because I eat too much, it is slightly supported. . . Hahaha ✅ The package is here! [Pre-dinner bread] Unlike the usual small pre-dinner bread, their bread is a bit big, it is the kind of big bread in the bakery, I feel that the taste is a bit sour? For the large package, the portion is a bit large, eat two more, and eat a lot less delicious later! [Pre-food] The fried tape with caviar starts to serve, the first dish is quite important! This pre-food is very beautiful, the tape is very big, very white, you can see it from the picture, it is delicious at first glance! It tastes sweet, very tender and fresh, and the caviar tastes better. [Soup] The lobster soup tastes a bit niche, a lobster meat with a fish meat and a sea rainbow, because I eat fish generally, so I don&#39;t like this soup very much. [More] I eat lamb chops in Provence, and I also mind the stew of lamb, but this lamb chop is not bad, very tender, not at all, the portion is just right compared to the package! [Main dish] The main dish of the Australian beef rib + tiger shrimp is also the most expected part. Australian beef spine + tiger shrimp. My beef spine is not bad, about 4 points, cut down are small pieces. Sitting next to me, the friend, the calf collapsed, began to think that she cut the way wrong, cut it and found that it was too raw, I didn&#39;t feel 2 points cooked, all red meat. Tiger shrimp is not bad, big! New York cheesecake New York cheesecake, delicious, but after eating so much meat, there is actually not so much stomach to eat such a cake, and it is cheesecake. And also cleverly matched jumping sugar, but at first I didn&#39;t feel it, because I didn&#39;t drink water and the cheese was dry. [Wine] I chose peach red, with steak is not bad. ✅ The service service is not bad overall, the waiter is also very eye-catching, will observe the progress of each table of meals, add water and wine in time. But I don&rsquo;t know if it&rsquo;s to catch up with the progress of the meal or the service is too attentive. The withdrawal is very fast. Many times everyone is chatting, and the plate is withdrawn without noticing... Hahaha ✅ Restaurant specific information: ❤️ Store name: Jinmao Westin&middot;Bangfang Grange Grill Per capita: 500⏰ Business hours: 11:30-14:30; 17:30-22:30

Enter Jiuxian, you will be shocked by the beauty in front of you! 00 store decoration is luxurious and exquisite, from the environment, tableware, decorations, background music and other positions to create a high-end dining environment. The service staff here have been professionally trained, and the most important thing is that every detail is controlled in place. Every dish has a patient explanation, and the service attitude is good! &diams;️&diams;️ Dishes recommend &diams;️&diams;️ This time I ordered a 1088 set meal. Each dish was squeezed in my stomach for 30 days. The Xilang steak was cooked to the west. The steak was excellent Angus steak. After 30 days, it was cooked to match the Japanese black curry red wine sauce, supplemented by vegetable cheese sauce, smoked mashed potatoes, pearl tomatoes, yams, Yellow Festival melon. Bluefin tuna, oyster, caviar. The dish is layered in a layer of texture. At the bottom is tuna wrapped in tuna&#39;s midbone, with dried tomatoes and vanilla, and seasoned with red curry. In the middle is a 60-degree low-temperature slow-cooked French Guirado oyster, topped by nine-year-old caviar and honey bamboo charcoal slices. There are no proper adjectives in my dictionary, and I can only praise the raspberry caramel foam, this aromatic raspberry snow bar is really delicious, sour and sweet in my heart, as if the taste of summer swept through the tongue. The heat is also very low, you can rest assured that you can boldly rush to ❗️ Whether it is in important business occasions or in friends gatherings, you can enjoy high-quality food and service. Afternoon tea is also very nice~🏠 49th Xian (Liangmaqiao Branch)📍 301, third floor of the Conference Center, Liangmahe Hotel, East Third Ring Road, North Road

The store is relatively new, located by the Liangma River, I don&#39;t know if it has anything to do with Wanye in other places. The taste of fish is no problem, absolutely authentic. And the price of the dishes is fair and cost-effective, so there are more guests and reservations are needed at night. The environment is relatively general, lacking the quietness and quietness of Japanese restaurants. The service is not very satisfactory, I feel that the waiters are not in a good mood and look not very happy. And the service lacks initiative, and some feel like coping with errands.

My favorite hotel in Beijing. Most of the time is to have afternoon tea, buffet style, not many varieties, desserts are very delicate. Occasionally ordering, mainly noodles, especially Singapore noodles, full of a bowl, two people eat just right.

【口味】「勃艮第红酒炖牛肉」土豆炖牛肉的感觉，味道还是很的，牛肉很软，肉确不散，小土豆也很软，还有骨髓，味道很好「法国布列塔尼蓝龙虾」味道很好，四块龙虾很精致「加拿大扇贝(4年生长期）」扇贝个头很大，配了面筋和米粉，很有中式吃法的感觉「鹅肝三重奏」有鹅肝慕斯，还有底层配有鹅肝酱的类似饼干的食品，味道都不错，鹅肝慕斯更是很醇厚的口感「法式传统千层酥」甜品，千层酥配冰激淋「餐前面包」有两种，一种全麦，一种普通，配着「自制黄油」味道还是很不错的「土豆红虾」很好吃，算是酒店送餐前小菜，味道很精致【环境】[薄荷]环境：很小的店【服务】[服务铃]服务：还可以，法餐的节奏，服务员会介绍每道菜品

鹅肝菜式吃过不少，今天在这里第一次尝到一款脆皮鹅肝慕斯，口感令人惊艳。外面的脆皮很酥脆，上有冻干草莓和蜜渍橙皮条，整个鹅肝小食吃上去细致而不油腻。这是餐厅799元9道式探索套餐中的一道前菜，套餐对一位女士来说份量有点儿大，如果不想点全套，「脆皮鹅肝慕司」是值得单独拔草的菜品[环境]餐厅不大，四人的小方桌有8一10张的样子，氛围还是挺适合约会的。人气8错，中午的时间，我到得早，到开始用餐时，店里竟然上座了大半。点了探索套餐，加399元，试了选配的5款酒。第一道酒，「智利espino霞多丽干白」迈坡谷的霞多丽，经过橡木桶熟化。开始觉得作为第一款酒有点儿厚，后来发现要配到欢迎小食、汤、蔬菜三道菜，还是需要些酒体的。 「欢迎小食三拼」包括米饼 泡芙 虾肉，虾肉鲜甜，还有些油浸的香味。「夏季欢迎小食」桃子、番茄和罗勒酱，喜欢！「南瓜汤」是南瓜清汤、南瓜泥和南瓜丝的结合。我认为不应该称它为南瓜清汤，也不能称作南瓜浓汤，有特别浓郁集中的南瓜香气，很绵细，不稠厚。是我近几个月来尝到的最好喝的南瓜汤。餐厅的名字Morilles是法语羊肚菌的意思，可见羊肚菌是它家的招牌，也能代表主厨的某些烹饪理念。羊肚菌需要精细用心的清理，食材本身的品质很重要，而如果没有好的烹饪技巧的加持，羊肚菌容易显得韧而寡淡。这道「羊肚菌绿芦笋配新西兰甜豆泥」则很好体现了食材的鲜甜，菌肉厚实清香，没有丝毫沙尘。第二道酒，德国「Vackenberg酒庄雷司令干白」，原本以为它配鹅肝会有点儿轻，配后发现，这款雷司令的柑橘水果味道蛮鲜明的，和鹅肝脆皮外面的水果粒风味可以相互映衬。第三道酒 「cote mas酒庄干白」是朗格多克的地区餐酒，瑚珊、玛珊为主的混酿，简单轻盈。海鲜主菜「大西洋鱿鱼」富有弹性，柔嫩略有不足。第四道酒 比较热情饱满的「御兰堡酒庄设拉子干红」。肉类主菜「澳洲纯血安格斯牛菲力」想吃嫩一些的，要了三分熟，感觉质感控制得可以。主菜还包括一份鹅肝和波特汁牛尾，丰腴入味。第五道酒「托卡伊贵腐酒3p」甜品「法式传统千层酥」手工开酥，酥脆及浓郁的黄油香，好吃，但确实有一些心理负担，同伴选的「荔枝慕斯」就让人松弛了许多，里面的荔枝肉和蓬蓬纱一样的轻盈的奶油，都很夏天。尝了口同伴单点的「油封鸭、20年老菜脯、心里美」，煎比目鱼也很赞。

I have eaten a lot of foie gras dishes. I tasted a crispy foie gras mousse for the first time here today. The crispy skin outside is very crispy, with freeze-dried strawberries and honey-stained orange peels. The whole foie gras snack is meticulous and not greasy. This is a pre-course in the restaurant&#39;s 799 yuan 9-course exploration package. The package is a bit large for a woman. If you don&#39;t want to order a full set, &quot;Crispy Foie Liver Mussi&quot; is a dish worth pulling grass alone [environment] The restaurant is not big, and the small square table for four people has 8 to 10. The atmosphere is still quite suitable for dating. The popularity is 8 wrong. At noon, I arrived early. When I started eating, the store actually sat for most of the seats. Ordered the exploration package, plus 399 yuan, and tried the 5 wines selected. The first wine, Chardonnay of Chile&#39;s Espino Chardonnay, was ripened in oak barrels. I began to feel that it was a bit thick as the first wine. Later I found that it still needed some wine body to be served with welcome snacks, soups and vegetables. &quot;Welcome snacks&quot; includes rice cakes Puff Shrimp meat, shrimp meat is sweet and some oily flavor. &quot;Welcome snacks in summer&quot; peach, tomato and basil sauce, love it! &quot;Pumpkin soup&quot; is a combination of pumpkin clear soup, pumpkin mud and pumpkin shredded. I don&#39;t think it should be called pumpkin clear soup, nor can it be called pumpkin soup, with a particularly strong concentrated pumpkin aroma, very thin, not thick. It is the best pumpkin soup I have tasted in recent months. The restaurant&#39;s name Morilles means the French lamb belly, which is seen as its signature brand and can also represent some of the chef&#39;s culinary ideas. The sheep belly bacteria need to be cleaned with fine care, the quality of the ingredients themselves is very important, and if there is no good cooking skills, the sheep belly bacteria is easy to appear tough and indifference. This &quot;mutton belly green aloe vera with New Zealand sweet bean mud&quot; is a good expression of the sweetness of the ingredients, the thick and fragrant meat, no dust. The second wine, Germany &quot;Vackenberg winery Riesling dry white&quot;, originally thought it with foie gras will be a little light, after the discovery, this Riesling citrus fruit tastes quite distinctive, and the fruit grain flavor outside the crispy skin of foie gras can be contrasted with each other. The third wine &quot;cote mas dry white&quot; is a regional meal wine of Languedoc, mainly mixed with Hushan and Marshan, simple and light. The seafood main course &quot;Atlantic salmon&quot; is flexible and tender. The fourth wine is more enthusiastic and full of &quot;Shiraz dry red at Yulanburg winery&quot;. The main course of meat, &quot;Australian pure blood Angus cow Philip&quot;, wants to eat more tender, three-point ripe, feel the texture control can be. The main course also includes a foie gras and porter juice oxtail, rich and delicious. The fifth wine &quot;Tokai Guifu 3p&quot; dessert &quot;French traditional thousand-layer oyster&quot; hand-opened, crisp and rich butter flavor, delicious, but there are indeed some psychological burdens, the companion chose &quot;lychee mousse&quot; let people relax a lot, inside the lychee meat and fluffy yarn like light milk Oil, very summer. I tasted the companion&#39;s a la carte &quot;oil seal duck, 20-year-old vegetable stew, beautiful heart&quot;, and fried flounder is also very good.

LES MORILLES墨瑞西餐厅，少有的黑珍珠二钻，整体很满意，人均800多的体验感比上一家一千多的好。环境是在一个大厦底楼，比较不起眼的角落，干净整洁艺术感不是很强，算是舒适，唯一不好是餐桌位置间距小且嘈杂，旁边广东朋友语调很高。服务没有可以挑剔的，再说菜品，调味汁全部上乘，搭配也很精细，鱿鱼配甜豆口感很好。四年的加拿大扇贝品质一流，鲜甜润泽；蓝龙虾的钳子我吃出了一点点异味可能是脚丫子黑皮皮自带的，情有可原；秃黄油炖饭很赞，黑松露也舍得下狠手一大堆；最后的甜品酸甜度以及层次感也分明。

LES MORILLES Morixi Restaurant, a rare black pearl two diamond, is very satisfied overall, the experience of more than 800 per capita is better than the previous one of more than 1,000. The environment is on the ground floor of a building, in a relatively inconspicuous corner, clean and tidy artistic sense is not very strong, it is comfortable, the only bad thing is that the table location is small and noisy, and the Guangdong friends next to it are very high in tone. The service is not picky, and the dishes, the seasonings are all excellent, the matching is also very fine, the salmon with sweet beans tastes very good. Four years of Canadian scallop quality, fresh and sweet; Blue lobster pliers I ate a little odor may be the black skin of the feet, it is extenuating; bald butter rice is very good, black truffles are also willing to be a lot of ruthless hands; the final dessert sweetness and layering is also clear.

一家出色的餐厅就像台绝佳的新相机，需要不遗余力的消耗快门、摸清焦段、熟悉风格去了解它，一旦摸透了，那么使用它将是梦幻般的体验。墨瑞就是一台新出厂不久的好相机。喜欢Bistro的风格就在于能很容易吃到中上价格的高级出品，感受正统法餐料理文化时让自己自然而然的沉浸在舒适放松的&ldquo;酒馆&rdquo;氛围里。如果有店做好，吃饭时就好像亲临一位高雅的女士，倾诉交流中又不比让自己感受到不适与拘束。「&ldquo;亮马河&rdquo;整粒加拿大扇贝、苹果酱、玉米脆片」整理的加拿大扇贝真是少见的菜品，一大颗鲜嫩纯美在北京几乎无店可及，而这扇贝的壳子尺寸我估计也得比巴掌脸要大的多。玉米脆片搭出酥脆的口感，sauce上苹果酱和南瓜酱又提升了果蔬特有的鲜甜感，和扇贝肉的甜度口味不同但是相得益彰。「香料慢炖新西兰小羊腿、红胡椒碎、芝士玉米糊」慢炖小羊腿去除了肉的所有异味，香料配合红胡椒等将酱汁咸辛甜全都锁在肉中。正常偏咸的肉主菜很容易引发食欲减退，而这道菜底部打发了芝士玉米糊的甜味让吃到后半程微咸的负面口味得到中合，配两口清淡鲜蔬，得到完全不亚于食用一份上品牛排的快感。「法式脆皮油封鸭腿、西班牙珠宝李、榛果茄子泥」油封鸭腿是法餐标杆菜，墨瑞的把控算得上佳品，鸭皮酥嫩毫不油腻，鸭肉香嫩入味，至于咸度的控制也是在线的。最难得的是出乎意料珠宝李子，颜值高口感甘甜。这道菜让我意识到墨瑞的Chef在甜咸等味觉调理上的出色。「法式传统千层酥、时令莓果酱、大溪地香草冰激凌」法式千层酥这两年在京城甜品市场其实很爆红，许多餐厅或者甜品店，哪家都做。如果让我评价，确实北京难有敌手能和墨瑞的抗衡。千层酥侧面酥皮层层分明，现制保证口感，也能更直接用嘴感受出酥皮与奶油的奇幻组合。据说下午茶的茶品没有用英式茶，而选用的是上好的中国茶。这一点很让人惊喜，毕竟外国人也已经开始意识到茶还是中国的好，饮茶即是在刹那间体会永久，不为止渴，更不为果腹。对了，临走的时候老板娘说以后会有菜单调整，那道案发现场也会王者归来。难怪人们看到大片，都会问一问是什么设备拍的。【LES MORILLES 墨瑞餐堂 ☆☆☆☆】北京最佳Bistronomy

A great restaurant is like a great new camera, you need to spare no effort to consume the shutter, feel the focus, familiar style to understand it, once you feel it, then use it will be a fantastic experience. Murray is a good camera that is not long after the factory. The style of Bistro is that it is easy to eat high-end products at medium and upper prices, and feel the traditional French cuisine culture and let yourself naturally immerse in the comfortable and relaxing atmosphere of the &quot;pub&quot;. If there is a shop to do well, it is like visiting an elegant lady at dinner, and it is no better to talk about the communication than to feel uncomfortable and restrained. The &quot;Liangmahe&quot; whole grain of Canadian scallops, apple sauce, corn crisps&quot; is a rare dish, a large fresh and pure beauty in Beijing is almost out of reach, and the shell size of this scallop is probably larger than the palm face. The crispy taste of the corn chips is added to the sauce and the pumpkin sauce enhances the sweetness of the fruits and vegetables. The sweetness of the scallop meat is different but complements the taste. &quot;Slow spices - New Zealand lamb leg, red pepper, cheese corn paste&quot; slow - lamb leg removes the meat There is a smell, the spices and red peppers lock the salty and sweet sauce in the meat. The normal salty meat main course is easy to trigger a loss of appetite. The sweetness of the cheese corn paste at the bottom of this dish makes the negative taste of the salty second half of the meal get medium and mixed, with two light fresh vegetables. Get no less than the pleasure of eating a top steak. &quot;French crispy skin oil seal duck legs, Spanish jewelry plum, fruit eggplant mud&quot; oil seal duck legs are a standard dish for French food. Murray&#39;s control is a good product. The duck skin is tender and not greasy. The duck meat is tender and delicious. As for the salty control is also online. The most rare thing is the unexpected jewelry plums, which have a high taste and sweet taste. This dish made me realize that Murray&#39;s Chef is excellent in taste conditioning such as sweet and salty. &quot;French traditional millet, seasonal berry jam, Tahiti vanilla ice cream&quot; French thousand-layer ~ these two years in the Beijing dessert market is actually very popular, many restaurants or dessert shops, whichever. If I let me evaluate, it is indeed difficult for Beijing to have an enemy to compete with Murray. The layer of the side of the thousand-layer ~ layer is clearly defined, and the current system guarantees the taste. You can also feel the fantasy combination of pastry and cream more directly with your mouth. It is said that the tea of afternoon tea is not British tea, but the best Chinese tea is used. This is very surprising, after all, foreigners have begun to realize that tea is still good in China. Drinking tea is to experience permanent in an instant, not to be thirsty, not to be fruity. By the way, when I left, the proprietress said that there would be menu adjustments in the future, and the crime scene would return to the king. No wonder people see blockbuster movies and ask what equipment was taken. 【LES MORILLES Morui Canteen ☆☆☆☆】The Best Bistronomy in Beijing

环境优雅，正宗西餐厅，菜品味道很好，会经常去吃的，棒棒哒！

Elegant environment, authentic western restaurant, the dishes taste very good, will often go to eat, great!

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