La Grande Table Francaise Review

La Grande Table Française is a French restaurant opened by Yannick Alléno in the Marrakesh Royal Mansour hotel. For dinner, I ordered a set menu, and the menu seemed to be hand-painted, drawing every dish. The water cup is a delicate crystal cup, hot with gold edges, and the bubbles of golden candlelight and golden champagne reflect each other. First of all, the appetizer tomato cold soup with mango sand ice, I do not love tomato cold soup too much, but this match with mango sand ice, the taste is sweet and sour, hot Moroccan night, a mouthful of drinking really appetizer; Amuse Bouche There are three courses, including very interesting potato chips yum chips (double-colored potato chips), foie gras lollipop ( foie gras lollipops), swordfish (swordfish); the first is veggie fondant with cumin and avocado cream, vegetable salad with avocado jam; The second course is grilled sea oyster shrimp with mushroom chopped sauce and Italian stew, mushroom chopped sauce with a lot of spices, such as thyme, parsley, and black pepper, grilled shrimp taste fresh and tender, ravioli with butter, the whole dish is full of taste, fresh and not greasy. The third blue lobster and scallops with soufflé, with lobster soup. This dish was amazing and left a deep impression on me. First of all, I had the first time I had soufflé, which was not a dessert. As a main dish, soufflé changed from sweet to salty, which was very unique. Usually lobster soup will be paired with ordinary side meal bread such as garlic bread, with soufflé, the taste is silky and delicate, completely kill the ordinary side meal bread. It is really a perfect combination of creativity, taste and taste. The fourth course is Sea bass serves with formed broccoli squid with broccoli-flavored foam, wild fungus, etc. Originally this dish was pigeons, but I didn't dare to take the pigeons and replaced it with salmon. The fish was very tender and the fire was just right. It was matched with various forms of vegetables, including broccoli-flavored foam, wild mushrooms, vegetable mud, etc., and the taste was rich. The dessert is Coconut surprise in a meringue shell, when I put it on the table, meringue shell was a chocolate-colored ball. The waiter asked me to knock it open with a cone. It was coconut foam and coconut ice cream. It was paired with coconut silk. Generally, meringue shell would be greasy, but this accident was not so sweet. After the main dessert, there are two small desserts with tea and coffee. After rectifying, in addition to the appetizer double-color potato chips, the plate is very creative, the other dishes are quite satisfactory on the plate, but the taste is quite solid, there are many roads inside that I can't let go, the favorite is the blue dragon comb, writing this article, I still remember the taste.