The main course selected &quot;low temperature cuisine deer loin&quot; and &quot;dry cooked into an excellent American cold steak&quot; venison through low temperature cuisine to retain water, meat soft. Wrapped with a layer of nuts, the taste will not be single ～ taste is light, with black garlic sauce or with eggplant on the side, it is just right 👌 steak is not very like, too old 🙅

Trip Gourmet Awards 2023

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What&#39;s wrong with this Shanghai sky? ! It should be cold in the autumn, but it feels like this summer wants to leave and stay, located in a glass room full of sunshine, warm and not like the winter is in front of you. The new chef of the flower arm from Milan, the other side of the earth, thinks that he loves the weather in Shanghai, otherwise the dessert in autumn is soaked with the ice and sweet pineapple frost of citrus jinba pear, and it is covered with bamboo charcoal black and knocked open but the lemon mousse cake with basil fragrance. Come to cool this summer with warm sunshine. Appetizers seem to be traditional Italian style, but mixed with salted egg yolks broken crab meat strands, the top of the crisp and clear iceberg lettuce, even if the thick yogurt, but still fresh taste; Full of white truffle aromas drizzled with mayonnaise beef thin slices, still at the freezing tipping point, describing the lightness and delicateness of beef slices; big love is filled with cherry tomato Italian buffalo cheese, the gorgeous color is not sticky or greasy, too suitable for this autumn without cold autumn. The healthy fish roll in the main dish, the clear and shallow pistachio is broken, wrapped in the fish roll, like the green green eyes or green onion outside the floor-to-ceiling window, in the baking of the white cauliflower mud, more and more like water hibiscus, the waiter is now drizzled with dill sauce, that fragrant, Like the wind and leaves moving, only looking at the eye is pleasing. Finally, I have to mention 180G and cattle M7 beef stew, in this season, mushrooms are stacked, just garlic and thyme fried, drizzled with charming balsamic vinegar, meat fragrance has been in oily, fungus, vinegar fragrance, and incense, full of fat, tender tongue. A good summer in autumn, a good autumn in Shanghai in the eyes of a handsome Lanmi chef, a good time for Italian style. #Stars to find the beach

Trip Gourmet Awards

In addition to the lobby, there is a small room that can be used separately, if the number is appropriate and wants to be separated from other guests. The overall service is still in place, but it is slightly worse than the environment and meals. Add a little caviar, the whole afternoon tea is very satisfactory, the price is still a bit expensive, but the British afternoon tea in other places is obviously not as good as here. Outside the side door is a Swiss chocolate shop Laderach, after the meal, you can go to the tea room to give a few chocolate balls to taste, the bathroom also pass Laderach, the space is sufficient, the layout is fresh, and from the side door can also see the two Beiyang soldiers at the front door. The invoices are electronic and paper, but the waiter explained that it was unclear. After scanning the electronic invoice code on the spot, I thought it was over. I didn&rsquo;t expect to receive the invoice for two or three days. After the phone went, I was told that the electronic invoice quota was used up and waiting for the purchase of a new invoice. That should be issued on the spot with a paper invoice. It is necessary for the guests to run again to significantly reduce the evaluation of the service level here.

Last week, I came to eat Rongji yellow fish noodles. I saw this Hong Kong-style tea restaurant, which is still owned by Xinrongji. I will try it this week. I arrived at the store before 11 o&#39;clock. There are no people. The environment is very good. It is my favorite style. The pineapple oil feels ordinary. The cane-flavored shrimp is good. The marinade is sour and sweet. It has a Southeast Asian taste. Almond seafood soup feels very Hong Kong-style, there is a queue behind, and people don&#39;t eat much.

A shop that has been in the collection for a long time! Although it has not been able to get a card, it has studied his dishes several times. This time I took the Qixi Festival, and I checked in as I wish 😍🏠 Name: Suitang 📍 Address: No. 366 Shimen 1st Road 🅿️ Parking: Stop at B11 in Zone 1, there is a direct elevator 💁🏻&zwj;♂️ Service: The service in Suitang is definitely worth having a five-star praise! The details are very well done, and no service fee is charged. (Once suspected of charging an extra service fee 😜ོ) 👨🏻&zwj;🍳 Dishes: &quot;Foie liver sauce with scallion pancake&quot; I didn&#39;t expect the scallion pancake to be so amazing! After the cake is finished, the foie gras sauce is still reluctant to take away 😘 &quot;5j Ham Xiaolongbao&quot; must order dishes, it is very delicate! Fresh and beautiful to eat 😋 &quot;Vegetable eggplant low temperature scallops&quot; is also very delicious. Sour mouth, refreshing and appetizing! &quot;Cherry vinegar roast meat&quot; is a dish made according to the changes made by the sugar and sour row. The meat is of good quality and tender and delicious! The shrimp dumpling clip with foie gras sauce is very rich, the wrapping of the face is very good, the whole mouth is down, the fragrance is overflowing. &quot;Wild mountain fungus pumpkin crystal bag&quot; his snacks are really exquisite. The noodles are very thin, they are also bounced, and the filling is quite rich. It&#39;s really good-looking and delicious! The quail eggs in the &quot;black vinegar beads and egg roast wheat&quot; are sugar heart. The creativity is good. The only regret is that the &quot;Baota Dongpo Meat&quot; is not provided at noon, only for dinner! ‼️ In general, Suitang is still a high-level restaurant. This time almost his home steaming point tried again, all exquisite good food, completely blind spot!

I really like the delicious roasted pork in his house. It is worthy of the feeling that roasted goose bites the juice in the restaurant as a sign. It is really an endless aftertaste and not only the roasted pork is delicious, it can be said that the whole process is perfect. There will be no thunder at all.

The weekend of food is from the moment you open your eyes, your mouth can&#39;t stop, every day every meal is arranged clearly, never allow yourself to miss any delicious food, and never let your stomach feel empty. Today, I recommend 4 treasure restaurants worth N brushing 👇❤️ Xinjiang ❤️ Xinjiang was definitely the most popular Xinjiang restaurant in the magic capital. The weight of grounding, the high-value plate, the super pit meat carried on the table with a sedan chair, the ritual is strong, and there is a 218 yuan copy of the pit roast leg of lamb. Let you have a foot mutton addiction at a time 💛 Zetian&#39;s family 💛 Everything can be burned in copper, and the magical copper roast ceiling Zetian&#39;s family has a new product! Taro Mud Tea is really the life of taro Mud! Fresh dream purple is very suitable for girls&#39; hearts, wrapped soft castor potatoes in the middle, the ingredients are very sincere 👍💚 Baozhu Cheese 💚 300 years ago Gege afternoon tea, you can get the same style when you come to Baozhu, 100% pure natural no-add Chinese cheese drink, Aimei Fairy&#39;s high-value afternoon tea choice, The fairy beauty is sweet and refreshing, it is simply delicious to the rhythm of the greedy cup ～～～💙 Qiaoke 💙 a creative Western food bar integrating charcoal grilled food and handmade creative cocktails, the strong soft heart Brata, the crispy inside and outside, the Pork Ribs with thick oil red sauce, Each dish is intriguing.

主菜选了「低温料理鹿里脊肉」和「干式熟成美国极佳西冷牛排」鹿肉通过低温料理保留水分，肉质柔软。包裹着一层坚果碎，口感上不会单一～味道偏淡，佐以黑蒜酱或是搭配边上的茄子倒是刚好👌牛排不太喜欢，太老了🙅

环境不错，很幽静，菜品一般，没什么特别

Good environment, very quiet, dishes are average, nothing special

每次来森吃饭，都被眼前的一切美到窒息，大概是仙女才有的待遇吧，红酒肥肝冻，藏在花草中娇嫩欲滴，喝老母鸡汤像喝咖啡一样，牛大骨自制成容器，100%纯天然，巧克力做成泥土，在&ldquo;森林里&rdquo;吃饭，果然每一口都是自然的芬芳。#美食旬味会 #浪漫约会餐厅 #当地才能吃到的美食 #我的深夜食堂 #景观餐厅

Every time I come to Sen for dinner, I am suffocated by everything in front of me. It is probably a fairy treatment. Red wine fat liver frozen, hidden in flowers and plants, delicate and dripping, drinking old hen soup like coffee, beef bones are made into containers, 100% pure natural, chocolate is made into soil, eating in the &quot;forest&quot;, Sure enough, every mouthful is a natural fragrance. #Food delicacies #Romantic dating restaurant #Local food to eat #My late night canteen #View Restaurant

&lt;节选于同名wx公众号&gt;回顾餐厅周，森带给我视觉和味觉的盛宴。每道料理都是精心制作的艺术品，拍照出片。主厨以森林为灵感，结合东西方的食材与烹饪手法，用精美的摆盘，呈现自然的味道。鹅肝马卡龙分子料理是赠送的，外壳酥脆，入口即化，留下鹅肝的余味。餐前面包无花果欧包，佛卡夏面包，还有八角肉桂炸制的撒子，配黑醋汁和黄油。面包可以免费续，为后续的料理解腻。松露和牛鞑靼小枕头是用香草混合面粉制成的，非常酥脆。将其敲出一个小口，将生牛肉与松露塞进去吃，感受丰富口感层次。松露肥肝酱果酱、鹅肝和松露片层次分明，堆叠出这幅画作。鹅肝用量特别充足，获得油脂在口中化开的满足感。不过吃多了会腥腻，可以涂抹一些鹅肝在餐前面包上。桂花香草腌制三文鱼三文鱼薄片堆叠出红色花瓣的样式，再点缀酸奶油和绿叶，底部用苔藓衬托。烟熏三文鱼入口肥美咸香，酥脆的蒜香面包能中和口感。松露温泉蛋溏心温泉蛋混合着土豆泥、芝麻盐和满满一层现刨的黑松露。搅拌在一起吃，香气充斥整个口腔。牛肝菌松露汤干酪棒搭配松露原汁和牛肝菌浓汤，奶香味很足，蘸面包吃更不错。低温料理🦌里脊肉🦌肉上面裹了开心果碎，旁边点缀巧克力酱，配菜是茄子。印象没有甜品深刻。干式熟成美国西冷牛排牛肉放置在冰柜里保存28天，外壳氧化变硬，产生的酵素会使肌肉纤维柔软，提升嫩度。取出牛肉，切去外壳，湿润多汁的部分散发着浓郁的香气。配菜是扒蘑菇。封烤阿拉斯加黑鳕鱼油纸包住现烤的鳕鱼，完美地锁住汁水。鲜嫩的鱼肉搭配橄榄提味，换一种口感还不错。巧克力慕斯和浆果摆盘心动，巧克力慕斯铺在鹅卵石上面，像一颗盆栽，器皿非常别致。甜菜根树莓冰糕和酸奶慕斯酸甜绵密，层次丰富，冰凉爽口。提拉米苏船式造型和味道都有新意。巧克力脆片包裹住树莓巧克力和奶酪汁水，用低温液氮工艺，呈现一道分子料理。​套餐不另收服务费，但全程服务在线，每道菜品都配有介绍，并及时撤换餐具，有求必应。用餐当天是生日，由于提前备注，小哥送上无酒精鸡尾酒和提拉米苏作为生日惊喜，一场充满仪式感的森式体验。最后有两个遗憾需要提一下~前菜与甜品虽然精致，但有些喧宾夺主，以至于主食印象不深。黑松露和鹅肝反复出现，配上浓郁的调味。从一开始的惊喜满足，到后来有些腥腻单调。#浪漫约会餐厅 #当地才能吃到的美食 #吃一顿海鲜大餐 #颜控最爱的下午茶 #周末去哪儿

&lt;Excerpted from the Wx Public Number&gt;Retrospecting the Restaurant Week, Sen brought me a feast of vision and taste. Every dish is a carefully crafted artwork, taking pictures and films. The chef takes the forest as inspiration, combining the ingredients and cooking techniques of the East and West, and presents the natural taste with exquisite dishes. The foie gras macaron molecular cuisine is presented, the shell is crispy, the entrance is instant, leaving the aftertaste of foie gras. The pre-dinner bread is fig eu bag, foie gras bread, and the sprinkle of octagonal cinnamon fried, with black vinegar juice and butter. The bread can be renewed for free, and the subsequent ingredients are greasy. The small pillows of truffle and burdock are made of vanilla flour and are very crisp. Knock them out and stuff raw beef with truffles into the mouth to feel the rich taste. The truffle fat liver jam jam, foie gras and truffle slices are layered and stacked with this painting. Foie gras is especially sufficient to get the satisfaction of oil in the mouth. However, if you eat too much, you can apply some foie gras on the bread before the meal. Spiced salmon salmon with sweet-scented osmanthus herbs stacked red petals, dotted with sour cream and green leaves, and set off with moss at the bottom. Smoky salmon intake is fat and salty, and crispy garlic bread can neutralize the taste. Truffle Hot Spring Eggs - Heart Hot Spring Eggs are mixed with mashed potatoes, sesame salt and a layer of freshly ground black truffles. Stir together and eat, the aroma fills the entire mouth. Bolivia truffle soup cheese sticks with truffle raw juice and bovine truffle soup, the milk is very good, and the bread is better. Low temperature cuisine 🦌 Riji meat 🦌 Meat is wrapped in pistachio chips, next to chocolate sauce, side dishes are eggplant. Impression is not deep without dessert. Dry cooked American Western cold steak beef is stored in the freezer for 28 days, the shell is oxidized hard, the enzymes produce will make muscle fibers soft and tender. Take out the beef, cut the shell, the moist and juicy part is rich in aroma. The side dish is mushrooms. Sealed Alaska black salmon oil paper wrapped in freshly baked salmon, perfectly locked in the juice. The fresh fish is flavored with olives, and the taste is not bad. Chocolate mousse and berries are set on a heartbeat, and the chocolate mousse is spread on the pebbles like a potted plant. The utensils are very chic. Beetroot raspberry ice cream and yogurt mousse are sweet and sour, rich in layers and cool. The tiramisu ship style and taste are innovative. Chocolate crisps wrap the raspberry chocolate and cheese juice, and a molecular cuisine is presented with a low temperature liquid nitrogen process. ​ The package does not charge an additional service fee, but the whole service is online, each dish is equipped with an introduction, and the tableware is removed in time, and it is responsive. The day of the meal was a birthday. Due to the advance remarks, the little brother sent alcohol-free cocktails and tiramisu as a birthday surprise, a ritual-filled Sen-style experience. Finally, there are two regrets to mention~ The fore dishes and desserts are exquisite, but some of them are so noisy that the staple food is not impressed. Black truffles and foie gras are repeated, with a strong seasoning. From the beginning of the surprise satisfaction, to the later some greasy monotony. #Romantic dating restaurant #Local food to eat #Eat a seafood dinner #Yan Control&#39;s favorite afternoon tea #Where to go on the weekend

若要说谁擅舞花花草草🌱，又深谐东西之道，那非Sandro莫属。红酒肥肝冻，娇嫩欲滴，藏在花草中，若隐若现，置于青苔顶端的椰乡安康鱼🐟，安静而葱郁，还没开吃，我就已心花怒放，心情舒畅，大自然的馈赠让我们在春天的&ldquo;森&rdquo;餐厅一饱口服。以甜菜根原汁浸渍的蓝鳍金枪鱼🐠大脂，搭载着一片绿叶🍃，悠然自得，搭配同款甜菜头汁，花草葱盈之间，仿佛置身于世外桃源。被石斛花、法式小葱、雕草、柠檬🍋皮、薄荷叶装点的缤纷鳌虾，虾美肉嫩，摆放在木质框餐盘中，好似一幅世界名画。鲜虾意饺🥟搭配辽参烩鳟鱼鱼子酱，虾胶沿用中式传统工艺，而饺子皮运用甜菜头和菠菜两种味型。用鳟鱼子酱调味，加上豌豆、小甜豆和辽参做的乳化酱汁，鲜中带甜，中西合璧。这款老母鸡汤🐓不得了，加入香兰放在咖啡杯中一饮而尽，据说一只老母鸡只能熬成2杯鸡汤，吃完顿觉神清气爽。主厨Sandro自制的牛骨容器，100%纯天然，淋上勺子里的牛骨汁、牛骨髓，搭配大米制作的Rissoto，用肉松拌饭，又是一款中西合作的佳肴。中式照烧做法与西式低温慢煮鸽胸和照烧鸽腿之后，葡萄酒🍷，黄方根冲吊的香草茶转场，点缀薄荷、罗勒、雕草、柠檬香蜂草增香，清新自然，汤茶合一。揭开木板盖，烟熏熟成半野生大黄鱼🐟，皮脆肉嫩。灵感来自青团的艾草糯米慕斯，中式材料西式做法。柠檬香蜂草奶冻，以意式奶冻做法，上层蛋白酥加入了柠檬香蜂草原汁打发，好似刚刚抽芽的青草苔藓，巧克力🍫做的泥土，吃一口大地的芬芳。#美食寻味记 #一起去探店 #我的美食日记 #唯有美食不可辜负 #浪漫约会餐厅

If you want to say who is good at dancing flowers and plants, and deep harmony between things, it is not Sandro. Red wine fat liver frozen, delicate and dripping, hidden in flowers and plants, looming, placed on the top of moss, coconut township Ankang fish 🐟, quiet and lush, not yet open to eat, I have been full of heart, mood, nature gifts let us in the spring &quot;sen&quot; restaurant full oral. Bluefin tuna impregnated with beetroot juice, carrying a green leaf, leisurely, with the same beet head juice, flowers and green onions, as if in a paradise. The colorful shrimp decorated with stone scallions, French onions, carved grass, lemon 🍋 skin, mint leaves, shrimps are tender and placed in wooden frame plates, like a world famous painting. Fresh shrimp means 🥟 with Liaoshen squid caviar, shrimp glue follows traditional Chinese technology, and dumpling skin uses beet head and spinach two flavor types. Seasoned with salmon caviar, plus emulsified sauce made of peas, sweet beans and Liaoshen, fresh and sweet, Chinese and Western combination. This old hen soup is amazing, add Xianglan and put it in a coffee cup and drink it. It is said that an old hen can only be boiled into 2 cups of chicken soup, and it is refreshing to eat. Chef Sandro&#39;s homemade beef bone container, 100% natural, drizzled with the spoon of beef bone juice, beef bone marrow, with rice made of Rissoto, with meat pine bibimbap, is a Chinese and Western cooperation cuisine. After the Chinese-style photo-burning practice and the Western-style low-temperature slow-cooking pigeon chest and roasting pigeon legs, the wine 🍷, the vanilla tea of Huang Fanggen is transferred, embellished with mint, basil, carved grass, lemon-fragrant bee grass to increase the fragrance, fresh and natural, soup tea in one. Uncover the wooden cover, smoked and cooked into a semi-wild yellow croaker, crispy skin and tender meat. Inspired by the youth group&#39;s Ai grass glutinous rice mousse, Chinese material Western style practice. Lemon fragrant bee grass milk frozen, in Italian milk frozen practice, the upper layer of protein added lemon fragrant bee grassland juice to send, like the grass moss just sprouted, chocolate made of earth, eat a mouthful of the fragrance of the earth. #Food Search Notes #Go to the store together #My food diary #Only food can not live up to #Romantic dating restaurant

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