The chef did not deliberately promote his ability to graft two ways of cooking spreading French style, he carefully limited the strong cooking method to the local ingredients to suppress the original beauty. The main dish fried shrimp skin is decorated with square head fish impressive, the fried roasted square head fish meat contains juice, its fish skin part because it is set with baked shrimp skin, the taste is given a crispy contrast, and the visual is also added to the golden wheat ears harvest picture; The sauce in the plate is not used to express the artistic sense, the chef who understands this way has spent his efforts to combine seasonal vegetables, gravy, seafood and mayonnaise, so that the taste of the dishes can be changed and extended in a proportional manner; undoubtedly, there is a satisfactory professional service that the waiter is not humble. Whether French cuisine is about taste or diet a topic that the industry debates, the chef seems to be exploring. Personally, the Michelin reviewers seem to be conservative or even stingy in the ratings for this restaurant, and it deserves a more appropriate evaluation.