After enjoying the first pure raw dish, we then ushered in the second main course of the day.

The slightly cooked dishes, the sashimi of trevally with a pink color was served on the table, and the slightly hot plate let Qin Xu know that these slices of yusheng had been lightly grilled;

The temperature of the fish is between raw and cooked, Qin Xu smelled it, not only did it not smell fishy at all, but also made the outer part of each piece of fish in a half-cooked state, but the middle part of the fish fillet was almost completely raw;

In this way, the appearance of the fish is full of the aroma and temperature of cooked food, but the inside retains the taste and chewiness of raw food, and what makes Qin Xu amazing is that all this coexists on such a tiny piece of fish.

Each sashimi fillet is filled with caviar, which is a brownish-gray caviar with a golden color and a nutty aroma.

The waiter specially introduced that this caviar is made in the Malossol way.

For the existence of these two high-end ingredients, too much seasoning and decoration will destroy the charm of the ingredients themselves.

Therefore, the chef, who focuses on the essence of fish and caviar, uses only a very fine chives to garnish.

After that, it is topped with a clear wine stew and mussel consommé, which is intoxicating with its slightly sour taste and refreshing aroma. The method of simplifying the complex takes the cuisine to another level.

Unlike Blinis, which is commonly served with caviar, this dish is served with three super-creamy slices of bread.

The fish is soft on the outside and smooth on the inside, in addition to the taste of the fish itself, it is also attached to the fragrance of mussel soup;

Crush the plump and round fish roe with your tongue against the roof of your mouth, and suddenly the faint smell of salt and the smell from the ocean fill your mouth.

At this time, Qin Xu ate two bites of bread, enjoying the pleasure brought by the top ingredients, and thought to himself, it would be great if he could drink a few more sips of champagne.

After Dale ate the last fillet, the third main course of the day was also served by the waiter,

If there is any dish today that makes Qin Xu the most unforgettable, Qin Xu will not hesitate to choose this dish - sea shrimp.

This rather expensive ingredient was once called one of the most delicious seafood in the world by RB fishermen.

Before entering the mouth, Qin Xu fantasized that its taste should be similar to lobster, or more elastic and chewy than lobster, but later Qin Xu found out that he was wrong,

It has a more delicate meat than lobster, a sweeter taste, a moist and soft touch, a sweet taste, a scallop-like texture, a crab-like fibreness, and a treasure fish-like tenderness

"Fresh", "Sweet", "Elastic", "Glutinous", "Slippery", "Fragrant", "Clear" The taste of the seven flavors of "Fresh", "Sweet", "Elastic", "Smooth", "Clear", "Fresh", "Sweet", "Sweet", "Smooth", "Fresh",

Let you involuntarily fall in love with this gluttonous feast of taste.

In terms of matching, only truffles, cream, and chanterelles are used to soak the sea prawns, which not only will not be snatched away, but the subtle freshness of the seafood itself makes the deliciousness of the whole dish even more delicious.

Dreesing, on the other hand, only uses a simple Italian aged oil vinegar and bitter chrysanthemum to match. The sour vinaigrette blends with the aroma of the creamy truffle sauce, and it's so wonderful that you want to scrape the bottom of the plate clean.

When the waiter brought the fourth salmon course to the table, Dale was immediately overwhelmed by the color and color of the dish in front of her.

A piece of sparkling salmon sits on a plate, while the orange salmon is accentuated by a delicate green sauce, making it a dish that is in line with the feminine aesthetic.

Because the fish is fried on one side over a low heat, the salmon is wonderful and is made into two flavors, lightly cooked near the bottom and smoked at the top.

The texture and fat of the salmon are clearly visible, and the softened texture of the salmon slowly melts in the mouth, and the tender texture still retains the unique toughness of the fish, like jelly, which is tender and firm.

Charming aromas of butter and the sea also flow in the mouth. The green sauce is the delicious Gribiche Sauce, a mayonnaise made from a mixture of eggs and mustard, which also reduces the oiliness of the salmon and makes the taste more balanced.

The French green onion soup and trout roe add a juicy and bursty texture to the dish.

The fifth dish of boiled flounder is also very delicious, the meat is very tender and smooth and has a very moist texture, and it can be easily peeled off with a fork.

The side dishes are also very careful, with a rich and creamy fennel mashed potatoes that make people reluctant to leave a mouthful, and crisp and juicy cherry tomatoes further balance the flavor of the dish.

Purple basil and fennel flakes are not only beautiful, but also add another unique flavor.

The soft orange sauce and the noble milky white fish are blended with the soft orange sauce and the noble milky white fish, and this sauce that combines Japanese techniques has an elegant color and rich aroma that provides a vibrant flavor to the dish.

This time, without waiting for Qin Xu to finish the last dish, the sixth dish was served. DoverSole, which grows from Europe and the west coast, is one of the most expensive fish in the world, although it also belongs to the common flounder family.

However, its unique flavor is unmatched by ordinary flounder. After entering the mouth, I only feel that the fish is crispy on the outside and soft on the inside, tender and juicy, with a faint aroma of almonds and a creamy pine nut aroma after caramelization. The delicate and rich taste and the firm and unique texture are overwhelming

The sauce made of caramel butter tamarind has become the highlight of the sunny spot, not only forming a blank beauty like a Chinese painting;

The flavor of the rawang plays a role in balancing the fat of the fish, and the delicious sauce and the fish echo each other, which is quite compatible.

And along with the fish and meat, there is also a bowl of very domineering and luxurious rice, which not only uses ingredients such as fragrant rice and dried fruits, but also sprinkles gold leaf, although the sweet rice tastes good, but because of the previous dishes, Qin Xu really feels very full.

dessert

Pastry chef Michael Laiskonis, who used to always be visually striking, has now quit his job and set up his own business.

Today's pastry chef Laurie Jon Moran, who once served as PerSe's dessert sous chef, took over the position at the age of 30, so he naturally can't be underestimated.

Anyway, these are all introduced by the waiter. Qin Xu didn't know anyone, and he wasn't very interested in desserts, but Dale was very interested in desserts.

Judging from the presentation of this dessert, the new chef is still more traditional, with strawberry jam and delicious precious Tahitian vanilla ice cream forests quite sweet and creamy.

Hidden inside the strawberry jam is the super delicious French shortbread - SableBreton, the crispy shortbread crumbs have a fragrant butter and egg aroma, which is very delicious;

The slightly slag-laden taste is not only more present, but also makes the taste of the dessert more three-dimensional and layered.

The creamy, fragrant strips of chocolate cream sauce are topped with a thin slice of crunchy caramel popcorn and date peanut granules, while a thin base of crushed hazelnuts is laid underneath.

The ice cream forest on the side has a very unique flavor--- popcorn flavor, although it is not very strong, but you can feel the unique aroma of popcorn.

Finally, the restaurant also came with a small snack, the first one from the left is a delicious chocolate, the second one is a popular chocolate, of course, the berry-flavored macaron, which is not particularly sweet and delicious.

And the last one is the famous tea from Paris - Pearfinancier, which has a moist taste and is also very good!

Well, Qin Xu listened to what Dale said, and the three chocolates are now in Dale's mouth!