When I went to eat before, I felt that there was no Samsung level. Sure enough, this year, he dropped a new restaurant. The restaurant was closed before he was preparing for a new restaurant. I hope I can return to the peak. The whole meal was eaten. The salty part was really nothing to say. A lot of Asian elements were used without molecular cooking. At the same time, you can also make the plate so beautiful by food alone. I have never seen the second one. Unfortunately, the sweet part is too disappointing. Maybe the dessert of the day is not my appetite.

Astrance PARIS

This Xianggong is really in a great location. It is on the edge of the local landmark Eiffel Tower. It takes only ten minutes to walk. This is also authentic Chinese food.

Trip Gourmet Awards

One of the Top Fine Dining  in Paris

Great warm and friendly service. Delicious starters, entrees and dessert. Outdoor seating and people watching was so pleasant.

Me and my fianc&eacute;e had a tasting here last May and I have to say it was one of the best tastings ever! Fantastic, breathtaking food and the service as well. We can&#39;t wait to go back!

The most shocking event in the French restaurant industry in 2016 was that two new restaurants of the same chef had just opened for more than a year and had won two Michelin stars and one star. His &quot;great achievements&quot; were not a matter of luck. He came from a family of cuisines. At the age of 7 in 1988, his father took Michelin Samsung at the restaurant opposite Hugo&#39;s former residence. It has the longest record of Samsung in Paris so far, and is the only restaurant in the ten Samsung restaurants that adhere to traditional French cuisine. He began teaching different chefs at several restaurants at the age of 15 and returned to his father at the age of 22, continuing the family Samsung mythology. Until 2014, he decided to &quot;fly alone&quot; - opening restaurants with his generation of style. Hexagone is a new interpretation of traditional French cuisine in young people&#39;s language. For example, the French love leeks (Chinese people always think that this is only a side dish for seasoning, but it can be the main character in French food) and seasoned black truffles fried together; duck breast with dried fruit and honey; The traditional cream sauce of yellow wine is served with salmon, with the visual sense of Shaoxing yellow wine steamed fish. Black Forest cake and traditional cheese strawberry Vachelin are reconfigured. Deconstruction is the key word of Hexagone, which can be seen from the menu. The name of the dish is disassembled and the practice, staple ingredients and side dishes are written separately. The contemporary restaurant is spacious and the view outside the window is &quot;incompatible&quot; with the traditional 16 districts where it is located. Basically for elderly local diners. The wine selection is also rich enough to have thousands of varieties. For Chinese who travel to Paris and want to eat traditional French food in a modern way, this restaurant will not disappoint you. Three-course dinner is 90 euros, lunch is 49 euros.

This is a small restaurant in the Shangri-La Hotel, Paris, not more than the only Michelin Chinese restaurant in Paris, Shang Palace, but it is also pleasant enough. Simple atmosphere, exquisite and delicious dishes are enough to make you feel aftertaste.

The staff were super welcoming and the service was good. We&rsquo;ll definitely go again in the future!

之前去吃的时候就觉得没有三星的水准 果然今年降了一颗 他在筹备新的餐厅 之前那家已经关了 希望可以重回巅峰 整餐吃下了 咸的部分真的没话说 运用了很多亚洲元素 在不用分子料理手法的同时 还可以单靠食物把摆盘做的这么好看的 我没见过第二个 可惜甜的部分太失望了 可能是那天的甜品不和我胃口吧

这家饭店最有名的就是6个月的小牛肉了，这个牛肉的确很嫩，价格也是很贵的，肉质的颜色也和我们平时吃的牛肉不太一样，水果盘很大气，很多水果。

The most famous of this restaurant is the 6-month-old veal. This beef is indeed very tender and the price is very expensive. The meat color is not the same as the beef we usually eat. The fruit plate is very angry and many fruits.

据说这里是一家非常不好定的餐厅，而且这个餐厅会限制华人的预定量，要保证餐厅的diversity，餐厅算上喝酒大概350欧元吧。

It is said that this is a very difficult restaurant, and this restaurant will limit the number of Chinese reservations, to ensure the diversity of the restaurant, the restaurant counts drinking about 350 euros.

曾经一个巴黎的老饕跟我说，十几年前他每天中午都来这里用餐。虽然现在它的价位也绝对算得上是公道，但那个时候则更亲民。老饕说，每天他坐下后就等着看主厨Pascal Barbot给他什么惊喜。因为主厨从来都是根据当天拿到的食材来临时起兴。走进略显局促（只有25个座位）的餐厅，装潢风格绝对说不上高级，甚至旧得有些过时。但是当你跟着主厨的节奏和灵感开始这一餐的时候，一个全新的奇妙世界就在你的眼前和味蕾上活灵活现地展开了。他最经典的头盘是一个不同食材的薄片一层一层铺成的千层，漂亮得让人叫绝。法式料理融合亚洲风味，可能整个巴黎都没人比他做得更为精细。至今仍在后厨里亲自料理的主厨让每道菜都有让人意想不到、画龙点睛的一笔，比如佐鸭肉的樱桃酱和烟熏三文鱼的罗望子酱。

A Parisian old man told me that he came here every noon more than a decade ago. Although it is definitely fair at its price, it is more close to the people at that time. Lao said that every day after he sat down, he waited to see what surprise the chef Pascal Barbot gave him. Because the chef has always been based on the ingredients he got on the day. Entering the slightly cramped (only 25 seats) restaurant, the decor is definitely not high-end, even old and a bit outdated. But as you begin this meal with the chef&rsquo;s rhythm and inspiration, a whole new world of wonder is unfolding before your eyes and on your taste buds. His classic head plate is a thousand layers of different ingredients, layer by layer, beautifully laid out. French cuisine blends Asian flavors and probably no one in Paris is more refined than him. The chef who still cooks in his back kitchen has made every dish a surprising and finishing touch, such as cherry sauce with duck and tamarind with smoked salmon.

巴黎号称最难订的星级餐厅&mdash;L&#39;&#39;Astrance！主厨帕斯卡尔&bull;巴尔布可以说开创了法式美食新标准，无菜单的概念，对食材季节性的完美呈现等。Passage 53主厨佐藤伸一就师从于此～点了最多courses的配酒set，惊喜很多。主厨爱在各地旅行来汲取灵感，菜色中巴西稍有辣味小尖椒，东南亚香茅等香料，日式出汁等手法运用，加上各地酒庄陪酒，感觉料理上格局更宽广，口味的惊喜度更盛～

Paris is known as the most difficult star restaurant to book - L&#39;&#39;Astrance! Chef Pascal &bull; Barb can say that it has pioneered a new standard of French cuisine, no menu concept, and a perfect presentation of seasonal ingredients. Passage 53 Chef Sato Shin-ichi ordered the most courses wine set here. There are many surprises. The chef loves to travel around to draw inspiration. The dishes are slightly spicy and small peppers in Brazil, spices such as Southeast Asian citrus, Japanese juice and other techniques, plus wineries from all over the country, I feel that the food pattern is wider and the taste of surprise is more abundant.

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