The restaurant cooks contemporary French cuisine. The chef's positioning for the restaurant is "where every ingredient has its place and purpose, and is treated with the utmost care to highlight its purest flavours" evening classic menu. You can replace the classic smoked eggs and add money to replace the season white truffle version. The two dishes taste good separately, uni toast with peony shrimp and fingerlemon, the taste is very sweet and full of flowers. But sweet sea urchins and salty caviar are really not good together, although with shrimp tata and green mouth foam, the whole dish is full of ocean flavor scallops with spicy root and radish, with simi and seaweed crisps. I don't really understand the meaning of the Cracker, and it doesn't match the taste and taste of the whole scallop. The red cabbage head changer, the various parts of the red cabbage head are matched after cooking. This kind of "try ingredients" dish, the process and meaning of exploration are greater than the taste itself. I don't taste good, but it's a bit interesting to explore the head of the red cabbage. The original smoked eggs are interesting, and the smell of smoked rosemary is specially scattered when eaten. The dishes after the upgrade are ordinary in shape, but the taste is very delicious, roasted bovine fungus, chestnuts in northwest Italy, artichokes in Jerusalem, eggs and white truffles in Oita. The maximum reduction of the original taste of each ingredient is enjoyed. One of my favorite dishes all night, duck liver and abalone in the pork bone soup, duck liver has been tender to the entrance, abalone is also cooked soft and tender, the soup is fresh to the eyebrows! Grilled goldfish with Spanish-style iron-steak salmon, Iranian saffron and big head dishes. The taste is delicious, the fish skin tastes crispy, the fish meat is tender and the snacks are more ordinary, I feel that the snake is added, the main dish tastes very good, the pigeon meat is very tender, the chestnut sauce and figs are very good to adjust their taste, and the icing on the cake is completely without the noise. The official dessert is dumplings with French pancakes, sourdough and basil. The basil tastes wonderful. The desserts included melon and cane, etc., Hong Kong louise canele is charged, but the taste is really delicious, here is the meal after the meal, but it feels not fresh, the appearance of the focus has no whole menu feeling every taste is online, But there are few fresh dishes, only a duck liver abalone bone soup aftertaste. The advantage of the restaurant is that the basic taste is very solid, and the combination of different ingredients can accurately highlight the original taste of the main ingredients, as the chef said, restore the purest taste of the food itself. The menu ingredients come from all over the world, slightly steamed buns, but some combinations are really far-fetched, such as sea urchin caviar, scallops, pigeons, and the snacks that come with are completely painted snakes.