PHÉNIX Review

The summer restaurant week opens, Phénix is quite popular, the price for lunch is better than dinner, and the service fee is plus. The cranberry Chia seed bread before the meal is good, comparable to foreign restaurants. The pre-vegetable king fish 🐠, with some coconut milk, it's okay, the taste is relatively light, and the plate is a bit of a ⭐ tone. Beef and salmon, there is not much to comment on, the quality of the ingredients is good, the seasoning is not amazing, and the plate is inferior. Desserts, slightly simple, especially the lemon tower, itself is sweet and greasy, if you can match the refreshing Xueba will be better, a single tower, no decoration directly on the table, it seems simple. Service and environment meet Michelin standards. Domestic Western food is still a little lacking, even if it is JR.

Restaurant week punch card NO.7 This is more popular, I am waiting to make an appointment! Full at noon! On my side is a pair of very fashionable old ladies party! I appreciate this kind of life-loving person, when I am older, I will also be an elegant old lady! The bread before the meal is not as amazing as described, and the butter is not very fragrant! The front dish was selected with imperial fish, the taste was quite layered, this is very good [strong] the main dish is salmon 🍣, the fish is very tender, the sauce is creamy, and there is no work! The dessert is peanut frozen cake, the peanut is very crisp, and the whole is sweet! So far, the most favorite desserts of the European Society [][] The service is really good, just right, so good that people can ignore the dishes and not be so amazing! According to the waiter, this place has been 1 ⃣️ [strong] for 5 consecutive years is very suitable for girlfriends gathering place 🌹

Come for lunch, I really like this big table, eating is not cramped. The hot bread before the meal is definitely the highlight of the whole meal, no one! The caramel butter is simply amazing, fragrant and not greasy! It feels full to eat bread. The steak tastes very good, seven-point ripe, not wood, the onion is not very like, the taste is strange, but the mashed potatoes are very good, all finished. The last dessert is a bit unappreciated, except that the cherry ice cream is delicious, the cherry is too sweet, and the almond cake is too hard.

It is the fourth Michelin restaurant in this year's income bag, and the fifth Michelin restaurant in Shanghai ～ Restaurant is located on the second floor of Jing'an Temple Puli Hotel in the most core area of Shanghai. Phenix eatery&bar, the new Michelin one-star creative French meal, It is not easy to get the recognition of tires with solid French food and high-quality ingredients soon after opening! His overall style has a sense of Bar jumping, but it is elegant and noble, which is in line with the beautiful concept. The beautiful design and cultural atmosphere are super strong, and next time you have to go to the most famous Hyatt Department Park Hyatt to make a comparison. It faces Jing'an Park directly, and the environment is first-rate. It can be said that it is a pure land in the middle of noisy. It seems that there are not many people here, so compared to those hot Michelin restaurants, there is no need to book. I chose the weekday lunch market value package, three-way 218 RMB, plus service fees and taxes, and it was only more than 250. It was simply the conscience of the Michelin French food industry. The serving speed is very fast, it may be close to the rest time. The homemade butter bread delivered before the meal is really delicious as recommended by netizens! Soft and tough. The wheat and fruit fragrance are integrated, which is really a higher level than Nanjing Yi and a hundred years ago. The fore dish chose apple mud salted salmon, especially fresh, strong Nordic flavor, the moment of the salmon entrance is super touching, more comfortable than any Japanese sashimi I have ever eaten! The main course is a fresh dish. Lemon sauce with broad beans and fried flounder, both visually and tastefully full of spring flavor. The dessert asked for a well-received signature peanut frozen cake. I thought it would be very Chinese, but the result was still a heavy European-style plate, happy! The layering is rich, the peanut flavor is strong, but the slightest impact on the shaping of the dessert has not added a little sweetness and aroma. It is too unique, love! It has been more than two years since I embarked on the Michelin road. There are 17 restaurants and more than 20 stars. This is the only French meal. It is worth remembering ～.

Brunch starts at 11:30 and lasts until 2:30 pm, starting at 468+ (with fresh juices, soft drinks and mineral water), 718+ with yue Brut champagne, 818+ with yue Rose champagne, all in good numbers. Brunch is semi-self-service, some appetizers, seafood, fruit, soup, bread, etc. can be picked from the dining table, the main dish is calculated to have 10 kinds, about a few friends can turn the rhythm of the menu again, and then there are 4 kinds of desserts to choose from. Fine de Claire Raw oysters, bamboo shoots, mussels, and base shrimp, very fresh from the color! Raw ham is cut by the chef from time to time, with champagne, the taste increases. There are also smoked salmon, salami, etc., the quality of the selection is good! Onion soup and vegetable soup are placed in a heavy saucepan. What you want is this texture. I like onion soup. It is very creamy. A bowl of cheese is placed in the restaurant near the bar. A selection of cheeses from various countries with dried cranberry, apricot, etc.! The freshly cut coarse grain bread has a little sour and sweet taste, and there are Madeleine cakes, chocolate puffs, walnut dumplings, etc., exquisite and small and beautiful. Fresh seasonal fruits, watermelon, pineapple, blueberries, cantaloupe, etc., the yogurt on the side is very mellow, and it is delicious to add some honey and blueberries! I feel that the self-service part has been full of 2-3 plates, and then there is a self-selected main dish. I prefer alkaline bread, which is covered with blood intestines, covered with smoked tomatoes and parsley. It is delicious and chewy, which is very special; with Yunnan black truffles and dumplings, the omelette is soft, and it is also mixed with the butter smell of caramel. The energy of the egg cannot be small, and it is not hungry until the evening. The sweet taste is a buttermilk pancake, drizzled with maple leaf syrup, very natural sweetness, and caramel bananas, fresh sweet and comfortable to eat. The harder ones are fried flounder, the middle part is free of thorns, the meat is fine, and the seaweed butter and papaya willow are added. The aroma is special. Traditional beef Tata is more like an appetizer, with eggs mixed with meat and very fresh, although it is raw but eating completely without raw smell, it is quite unique. Like to eat chicken absolutely want slow-cooked chicken, slow-cooked chicken to keep the chicken tissue fresh and crispy chicken skin but let it add more flavor, with spore kale, Italian stew and special yeast juice, the taste of the layer is very prominent. If you like pork, you can order the small suckling pig that has been cooked twice. The beans are below. The white waist beans are very tasty. The treatment of oil-soaked meat is really unusual and very fragrant. I especially like to eat the beans below. Vegetarian friends also have to choose, Provence miscellaneous eggplant, zucchini, tomato slices are spread on the surface, there are surprises under the digging, mother-flavored South French cuisine. Brunch eats the rhythm of Fine Dining. This time extension directly overtakes brunch to afternoon tea. Four classic desserts, half-cooked chocolate with sour cream, custard with nutmeg and banana ice cream, sour cherry with cherry ice cream, lemon with cream!

If you want to describe the Shanghai restaurant today, it is not a word "roll". From the roll cuisine to the roll menu, even Western food has begun to be seasonal. You see the phenix that has picked the stars for eight years, the classic dishes are a lot, the chef UGO is full of fruit powder, and it is not lying flat on the shining stars. It is spring food and the joint package of the French top luxury brand Kunting, constantly pushing new, blingbling blinded the eyes of the relatives. The rose powder diamond oysters in southern France are slowly cooked, elegantly wrapped in a green oyster grass, dotted with crystal clear oysters made of oysters and kunbu, and then oysters are flakes of snowflake-like duck liver, duck liver powder oysters are delicate, and the cool and shallow acid of the oysters is combined. The powder becomes more and more powdery, sweet and sweet, French style is exquisite, visible at a glance. You have to be like a micro-carved vegetable stew, loaded into the impressionist atmosphere of the beautiful plate, poured into the eight vegetables boiled clear soup, but also covered with the spring unknown flowers, as if the spring flowers of the small fruit, I am willing to eat. Blue lobsters from Brittany, France, with different brilliant seasonal vegetables, actually presented with the current popular skewers, but also drizzled with fennel and asparagus made of vegetable mud, a leaf of handmade purple sour fall in between, the original string can also be beautiful so artistic, Yadh so do not eat human fireworks. The main dish is worthy of being a dry-cooked Australian M9 and a cow. The ice cracks with beautiful textures. It is less than five minutes of ripe red and colorful Liman. The special lychee charcoal roasted in the charcoal is overflowing. The surface is crispy with a thin shell. In the Japanese KATSU sauce, which is served in 18 sauces, it has a charming and elegant milky aroma, and the teeth have a trace of fiber rebound resistance, but the dried meat is cooked in a tender and fresh fragrance. The last dessert must be Amway, the chef Ugo must have a lovely Chinese heart, the jelly-like soft candy is filled with the strong fragrance of our five waves of liquid, different concentrations of Fafna chocolate, seemingly inadvertent, but was scattered and rolled out the magnificent beauty of architectural art, It is also faintly spicy and fragrant with black pepper; a mini puff is in the brightness of passion fruit, so that the teeth and cheeks are sour and fresh like spring breeze. #Stars Searching for the beach #Brushing the net red store in the circle of friends #Food Xunweihui #Food Forest Restaurant punch in

Spring is the season of recovery and the moment for taste buds to reawaken. Ugo, the chef at the Hotel Fierce French Restaurant, brings us a series of new spring dishes with his deep understanding of ingredients and unlimited love of food. Each dish is the most exquisite interpretation of the ingredients, people can not help but praise the gift of nature and the skill of the chef. 🦪 Rose Powder Diamond Raw, Micro-Cooked, Duck Liver, and Raw Pulp from Nanfa Etang de Thau Raw Diamond, in the mild sunlight, with its delicate color and rich nut butter flavor. The squash is matched with fresh acidity and strong oyster sauce and oyster jelly. The thin oyster liver is embellished with oysters to form a bold and classic French combination. Fresh oysters and rose powder diamond oysters are the perfect interpretation of the spring collection. 🥟 Vegetable clear soup, cabbage dumplings, buckwheat, gin and balsam oil, the chef emphasizes balanced meals, using vegetable clear soup with cabbage dumplings and buckwheat, and depicts a picture of exploring and sailing on the ocean. When cooking with up to eight vegetables without water, squeeze and clarify a strong and pure vegetable soup. The addition of cabbage is a springy flavor. Finally, the gin oil is embellished with a wonderful flavor. 🦞 Brittany Blue Lobster, skewers, and purple lobsters from Brittany, France, are cooked slowly in butter first, with different seasonal vegetables, white asparagus, bergamot and kale, and then presented with strings. Vegetable mud made with fennel and asparagus and handmade sourdough leaves, and finally drizzle with shrimp head and boil lobster juice. 🥩 dried cooked into pure blood M9 and cattle, lychee charcoal roasted, "Katsu" sauce * from Australia M9 grade pure blood Mayura and cattle, first after a few days of dry cooked to make their meat softer and juicy, then put on the lychee fruit wood for a slight roast. The "Kastu" sauce is inspired by the classic Japanese and beef sandwich "Katsu Sando", the sauce is made from 18 secret ingredients, some dotted with a strong and complex taste, which is the gorgeous summary of the spring beauty. 🍃 Chef Ugo's new series of spring dishes is not only the ultimate pursuit of ingredients, but also the challenge of taste buds. In this spring, you may wish to enter the beautiful hotel Fierce French restaurant, let the new series of dishes of Ugo chef, take you to feel the taste of spring. #Good place for spring dining #Food and Fresh Meals #Romantic Dating Restaurant #Eat a Seafood Meal #View Restaurant