Jean Georges Review

[Explore the store/Western food] Jean-Georges In fact, for the long-standing reputation, just picked a Michelin star this year Jean-Georges is a proposal, a good place for birthdays, people come in one after another when they arrive at the meal, so remember to book if you want to come. The French restaurant on the fourth floor of the Bund 3 brings Jean-Georges Vongerichten modern French cuisine to Shanghai. The restaurant concept includes traditional elegant, intimate and interactive dining, incorporating its signature modern French cuisine, and bringing the passion of cooking and the fragrance of the kitchen into the restaurant. Listen to the whole restaurant's new white tone, and the gold border complement each other. The whole environment is very elegant, fresh and beautiful, making people shine, like an elegant woman, very suitable for celebrating chatting. But for the evening, I personally feel that the lights are a bit dark and the photos are not very good. In addition, the kitchen is also open, you can see the cooking process, you can go and see if you are interested. Egg caviar, this dish is a taste vision double harvest, but the process of making is also very complicated. The taste level of this dish is progressive, the egg processing and fish seeds are perfect, not greasy at all, the entrance is instant. French foie gras sauce, sour cherries and icing pistachios, for me who love foie gras, this dish is really great! The sour cherry freeze is scattered around the foie gras. The nut fragrance of the pistachios improves the taste. The foie gras entrance is fragrant and not greasy. It is smeared with the wine-flavored cherry freeze. It is greasy with the bread at the bottom. I praise the foie gras for the perfect combination! Deep sea scallops with golden cauliflower, watermelon willow-grape sauce, oversized scallops soft, juice rich, one after another, can't stop eating completely. Fragrant roast pigeon accompanied with onion, fried foie gras and tortillas, the pigeon is 5 points cooked, but the elegant meat cutting difficulty is a bit high, the pigeon itself should be eaten, the sauce is too delicious, and the Hong Kong style is completely different, very tender, the favorite fried foie gras and tortillas are just right, a mouthful of pigeons, A mouthful of foie gras tortillas can't stop at all. 6 dishes are small pigeons, and four large portions, can't help but seduce from the mother bowl to take a piece to eat. Steamed Iceland flounder with crab mushroom and citrus clear soup, no thorn flounder, spread out as soon as the pull, sweet taste, fine and white than the flounder meat, delicious and fat, soup is delicious. Crab mushroom absorbs the sweetness and deliciousness of the soup. Duobaoyu, French yellow wine juice, and no fish thorns, suitable for me, the freshness of the ingredients need not be said, the meat is delicate and elastic, there is no taste of yellow wine, only fresh taste, very delicious! Dessert, recommended coconut ice cream, only one reason, take pictures! Especially after cutting, take pictures, beautiful! After cutting, the fruit is rich, the color is bright, very beautiful, the taste is sour and sweet, refreshing and pleasant, the combination of pineapple frosting is sour and sweet, plus coconut smoothie, it is very suitable for summer.