La Grande Table Française is a French restaurant opened by Yannick Alléno in the Marrakesh Royal Mansour Hotel. I ordered the set menu for dinner, and the menu seemed to be hand-painted, drawing every dish. The water glass is an exquisite crystal glass with hot gold rim, reflecting the golden candlelight and golden champagne bubbles. The first is the appetizing tomato cold soup with mango smoothie. I don’t really like tomato cold soup, but this one is paired with mango smoothie. The taste is sweet and sour. It is appetizing in one sip on a hot Moroccan night; Amuse Bouche has three Road, including potato chips yum chips (two-color potato chips), foie gras lollipop (foie gras lollipop), swordfish (swordfish) which are very interesting; the first is veggie fondant with cumin and avocado cream, vegetable salad Served with guacamole; the second course is grilled langoustine with minced mushroom sauce and Italian ravioli. The minced mushroom sauce uses a lot of spices, such as thyme, parsley, and black pepper. The grilled shrimp tastes fresh and tender, and ravioli is matched with butter , The whole dish is full of flavor, delicious but not greasy. The third course is blue lobster and scallops with soufflé and lobster soup. This dish was so amazing and left a deep impression on me. First of all, it was the first time I ate soufflé, which is not a dessert. The main dish, soufflé, changed from sweet to salty, which is very unique. Usually lobster soup will be paired with ordinary table breads such as garlic bread, and with soufflé, the taste is silky and delicate, which completely kills ordinary table bread. It is really a perfect combination of creativity, taste and texture. The fourth Sea bass serves with formed broccoli, broccoli-flavored foam, wild mushrooms, etc. Originally, this dish was pigeons, but I didn’t dare to risk pigeons. I replaced them with sea bass. The fish is very tender and the heat is just right. It is matched with various types of vegetables, including broccoli-flavored foam, wild mushrooms, vegetable puree, etc. It has a rich taste. . The dessert was Coconut surprise in a meringue shell. When it was served, the meringue shell was a large chocolate-colored ball. The waiter asked me to tap it with an awl. The inside was coconut foam and coconut ice cream, combined with coconut shreds. Generally the meringue shell would be greasy. But this accident was not so sweet. After the main dessert, there are two small dessert plates with tea and coffee. After reorganization, except for the appetizer, the two-color potato chips, which is very creative, the other dishes are well placed on the plate, but the taste is quite solid. There are many dishes in it that I can’t put it down. My favorite is the blue dragon souff. Li, when I wrote this article, I still remembered that taste.