Mr & Mrs Bund by Paul Pairet

[Environment] Very good, suitable for friends and classmates to relax and have a small gathering here, chatting and watching the scenery are very pleasant. [Service] The service is very thoughtful and enthusiastic, Leaf is especially enthusiastic and attentive, and can pay attention to the needs of guests very accurately

Best experience ever. The ambiance, the service, the view and the food. Everything was impeccable. I had the best Lamb Shank of my life. Remember to make booking when you plan to go because they book out rather quick. I will definitely come back, I want to experience all of the wonderfulness allover again.

A beautiful terrace with a view of the Bund. A long-established French restaurant. Won the Black Pearl and Michelin three stars for two consecutive years. The European palace-style lobby is gorgeous and retro, luxurious and elegant. The view by the window is amazing, with delicious food and beautiful scenery 👍

Every December, Shanghai's high-end restaurants become especially romantic, because Christmas is coming! I was invited to participate in MMB's Christmas tree lighting event, what an honor! After drinking warm and delicious mulled wine and eating almost full of tapas, I dared to take photos on the terrace without a coat. It was really good, not too cold, so high... I was a little greedy, but also because I didn't want to treat my friends who were traveling with me badly, and I was really embarrassed to eat and drink for free, and of course because Taurus didn't want to miss the half-price discount after 10 o'clock, wow hahaha... The signature dishes are always the lemon tart and teriyaki beef ribs. Let's talk about the lemon tart first. It was many years ago that I first tasted chef Paul's work and it was amazing. He is definitely a genius, oh no, a devilish genius, the "Curry Yanno" of the food industry. Curry Yanno is very different from the impression that everyone has of French chefs. His temperament is hard to describe. Can I use the word "unruly"? It is not a derogatory term at all. At that time, he was still on the other side of the Huangpu River, at Jade 36 in Shangri-La. It was his first restaurant in Shanghai. Later, UV's wild imagination completely subverted people's understanding of dining patterns. It took him about 10 years to create an epic for a team.

12.3~big day Someone said he would take me to a place after the wedding banquet Later I found out it was the Bund Couple on the 18th~ First, the hotel is in the city center, close to the Bund, and it is very convenient to go back and forth Second, the French meal ended and we celebrated as two people (the meaning of the Bund Couple) Third, the Bund Couple has a supper set meal, which is very cost-effective I didn’t make a reservation and went straight to the destination. It was more than 10 o’clock in the evening. It was unexpected that the seats were full. I sat at the bar for a while and someone showed me the seat Supper time: Thursday to Sunday 23:00-2:00 am, divided into 250 yuan two-course and 300 yuan three-course, plus 10[%] service charge This is the first time I have encountered someone who takes the initiative to check in clothes. He will also give you a logo card, smile and introduce the dishes. The atmosphere is very good and the service is perfect I ordered a bottle of San Pellegrino sparkling water for 80 and two three-course sets, both with side tables~ Unlimited bread before the meal They are the kind that will serve you fresh food if you see you are almost done. I personally prefer baguettes. The appetizers are crispy toast and canned mousse. The mousse tastes like foam, super soft, with a bit of milky cheese and the taste of sea salt. 'Duck liver light milk puff' is a little different from what you imagine. It is a long strip of Santan, a large piece of caramel-coated bread, a few small pieces of refreshing apples, and a small bowl of goose liver nut milk puff. The contents of the bowl need to be stirred and then spread on the bread. The first bite is perfect. Because of the nuts, the taste of goose liver is neutralized and not so strong. You can eat more and the goose liver flavor gradually becomes prominent. At this time, the green apple is the best food to relieve greasiness. 'Garlic parsley bullfrog legs' are topped with a lot of foam, strong garlic flavor, dense sauce, and the frog legs have already been flavored. After eating, the mouth is filled with a strong garlic aroma. 'Charcoal grilled sea bass, virgin sauce, basil, lemon' is served with traditional mashed potatoes. It is grilled with the sea bass skin. The fish meat is very tender I still only like 321 for mashed potatoes 'Confit duck leg with truffle and herb salad' with original steamed green spinach. Bright golden color, crispy outside and tight inside, juicy. It's probably the best interpretation of confit duck leg. I don't know why. Their food always spreads after a few bites. In other words, the duck smell of this duck leg is not strong in the first or second bite~ However, the side dishes are refreshing, which somewhat neutralizes the greasy taste 'Lava toffee' I don't know who prepared the surprise. The burning flame was served on the table. Congraduation was written on the side of the bowl. It went out after a while. It was fleeting~ It seems that I am too soft-hearted. The spoon is topped with ice cream. The toffee tastes sweet. The gimmick is greater than the substance 'Rum dry vanilla milk rice' The cup is light~ It's not milk rice, yogurt rice, I lost interest immediately~ Whether it starts from the environment, service, and price, it is quite wonderful, but the happiness of the whole meal is not high The reason is that I don’t like the ingredients used in French cuisine It’s late at night, but the whole building still exudes charming colors

❤️ I checked in at the Bund 18 again. This time I was attracted by the famous French restaurant [Mr&Mrs Bund] which is on various top lists around the world every year. This time I tried its weekend brunch menu, and was lucky to book a view seat. Starters Anchovy soft-boiled egg onion tart Very appetizing but a little salty, suitable for dipping in the delivered bread Main French ham and cheese sandwich, I really like this. If you like cheese, you must not miss it. It feels like a mixture of several different cheeses ️ But if you can't stand the greasy cheese, be careful not to eat too much, because it is very full and a bit hurtful at the end. Chicken Froufrou It is a puff-like pastry with chicken, mushrooms and spring bamboo shoots on the spot. It is a good dish, but unfortunately there is foie gras in it, which is really a bit greasy. Big bread basket The bread before the meal is really good. It accompanies our various dishes. Hehe Overall, the portion and taste of Bund's French Brunch are good, but I really couldn't try the dessert because I was a bit greasy and full. I feel that if it is less heavy or more delicate, it will be more in line with the French cuisine style! However, the conclusion of this visit is that this store is worth recommending.

The mysterious and charming Bund Couple Western Restaurant is located on the sixth floor of No. 18 The Bund, which has the best view. The first encounter was particularly novel. The newly opened Table D’ Hote social long table Western restaurant. You can enjoy 11 sharing dishes for 450 per person, and you can also meet all kinds of people. It’s really interesting to think about it. Finally, I decided to go there with friends. The meal started on time at 18:30. The restaurant is still decorated with a strong Christmas atmosphere, and the long table is very ceremonial. The waiter will take you to the bar for a cocktail first, and then introduce you to other companions at the table. The meal started on time at 19:00. The smoked salmon and duck liver pate of the appetizers are very French and authentic. The salmon has a fresh lemony sourness, and the duck liver pate is rich and charming. Paired with my favorite arugula, the sense of happiness is doubled. The pastoral-style roasted pumpkin soup contains rich cream pumpkin soup, a little truffle, onions and Italian bacon. A large nest is placed in a real pumpkin and sealed and baked. In the end, 4 people share it, which is just right. The appetizer and main course will be paired with a glass of wine. Salmon is paired with white wine, and the following main course is paired with red wine, which is rich and mellow. The main course is pan-fried halibut and cabbage stuffed with meat. These are dishes that are not usually eaten. The halibut is served with hazelnut butter, which is very fragrant. The cabbage is even more special. The roasted pork is sweet and tender, and the taste is very good. The dessert is a flame column ice cream cake, which is full of ritual. Finally, you can enjoy the night view of the terrace and get to know the people at the same table. It’s a great harvest.