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!