This is a very advanced boudoir in Guangzhou, located in the Sofitel Hotel in Guangzhou Shengfeng, Guangzhou Avenue. It is very luxurious, very well decorated and very special. It was my birthday that day. I came here to eat with friends. When friends book a seat, they want a window seat. But the window seat was fully booked so the waiter recorded it and when we arrived at the restaurant the waiter said that because of my birthday, I had arranged for us to sit in a separate glass room with transparent glass wine cabinets on three sides and a very nice environment Also quiet. Food content is very large, ordered a Chinese-made Xuelong eyelid, just a small, that is 250 grams, but up, the meat is all very large, plus other dishes set off the ingredients, very rich. The naked eyelids suggest five mature, not very raw, can let the chef help you control the fire, our is five mature, no blood water, the meat is very tender, the knife cut down, the gravy squeezed out, only to find that this kind of snow dragon is also very delicious, It doesn't seem like Angus is the only one who's good. "For dessert, a caramel chocolate pudding, sufficient to eat two people, a large disc in which the bottom is a melted chocolate, a yellow, lightly burned caramel, a crisp top, a crisp middle custard flavor, a pure smooth chocolate bottom." Desserts are generally well controlled and don't get tired after eating. Price, I feel very expensive, like dessert, 70 yuan a, but can eat together two people, just my birthday, asked the waiter whether there is a discount for his birthday, they asked for instructions, helped us to make a 50% discount, this price is really good.
The Champs-Elysees boudoir is a flag in the St. Fonsofitte Hotel, it is very elegant environment, let people feel that they are integrated into it, the hotel's whole floor is a variety of styles of restaurants, a lot of choices.
The dining environment is very comfortable and the service is attentive. The beef stew is soft, the meat is very little, the oil flowers are very average in the fast meat, and it tastes without the smell of grass and can feel a butter flavor, the juice is thick.
The authentic French bouquet is different from the usual barbecue, especially with different wines, which show French elegance and romance, not many people, fine taste.
The Champs-Elysees boudoir features authentic French cuisine and exquisite cuisine. The entrance to the restaurant is a wide sitting area with comfortable sofas to wait for, and you can also order meals with the waiter for meticulous communication, to learn about your favorite dishes and tastes. The dining table is almost all set along the window, which ensures the maximum lighting and viewing. Choose to sit along the big glass, just overlooking the Guangzhou Avenue of the traffic. If the weather is fine, open the window, you can see the sunset dyed red layers of the high-rise. Most specially, there is the double table hidden in the center of the wine cellar. The red and black velvet texture, noble and gorgeous, plus the starlight reflected from the wine cabinets around, with a bit of mystery. It is said to be for the proposal and anniversary set up for the exclusive seat. Sniffing close your eyes, as if you could smell the romance. The first cold plate came on, and it was amazing. The dark black tray still retains the roughness of the rock. Golden salmon, fresh green vegetables, bright rose petals and milky white sauce, set off more and more dense, heavy color oil paintings of the general color. Regarding the dishes, I always believe in the value and taste, can win the praise and aftertaste of the diners. This salmon head plate, so firmly grasped the heart. In the next long time, always miss that moment of surprise, like a bright girl, the first glimpse in the mirror after the appearance of meticulous dress. Sometimes, the highest taste of delicious, to put aside the desire to taste, what is not a self-inner pleasing heart. The chef, serving the dishes, with a calm and delicate feeling. The second cold dish, with a long name: tuna fish tata with avocado puppet rice. Some mouth-washing, but also feel very amusing, a high-end restaurant food, there are two different reiteration words, from lips and teeth to appear a lot cute. Tartare: Rare meat or fish. That is to say raw meat or fish. The first time I met Tata Tarere was on the streets of Barcelona. It was still a lush age, a man carrying a bag around, met a girl from Guangxi in Brussels, and went to Spain in a group. Years later, I have been to one country after another, travel companions have changed waves, but always remember that night, sitting in the street cafe, drinking wine, eating various delicious tata, two young girls laughed brilliantly. Then there was the tuna tower in a Japanese restaurant. It was not particularly special at the time, but it was not forgotten. Just like this one in front of you, the tuna is soft and sweet taste, the avocado is tender, the crispness of the puppet, and the acidity of the Japanese black vinegar, the mouth, the various textures stimulate the taste buds at the same time, wonderful. Two cold dishes served, and the sommelier brought the chilled wine. Good wine, good food, without any of them, is not a perfect feast. Even in Guangzhou, there are not many Western restaurants with professional sommeliers, including the Champs-Elysees boudoir at the Sofitel Grand. Because it is midsummer, the food of the Guangdong people is very critical and keen to retain the original flavor of the food, this season restaurant week's food, mainly seafood, with the German Reycommander Riesling white wine. Shake the glass gently, sip a crystal clear liquid into the throat, it seems that every pore from the mouth to the abdominal cavity is spread out, with a rich fruit flavor without too heavy, is one of the best white dry in the world. Delicious to the table, fry scallops with boletus mushroom cream. This is the first time that met scallops with boletus, some curiosity, then pull the chef asked for details. In French meal, most use truffle to taste, using the unique flavor of wild fungus to bring out the ingredients themselves different flavor. One comes, truffle is expensive, two come, just in the domestic wild fungus a lot of market in the good season, there is such a creative. Scallops, airlifted from Canada, are salty in the sea. Each grain is four to five centimeters in size, cut with a knife, trembling slightly, showing the texture of jelly gel. The chef says the scallops are the same as the calf, the best on fire. Five ripe, just right, and the mouth is free of slag. The second hot dish, dished with mysterious, cloudy fog, not really. Wait for serious sit down, uncovered glass, delicate delicious before present. Then the separate glass teapot filled with soup into the dish, the garlic cream soup with smoked fish mousse is complete. Mousse, usually in the sweets section, and in this section, actually surprise. Totally break the original texture of the ingredients, with unexpected ways to bring visual and tactile double impact, this is the most attractive molecular cooking. I've long been stubborn that the memory of the smell is longer than the visual impact and can quickly awaken the sleeping scenes. Like, the dragon lily, only tasted in the land of Nanyue. Every time the fresh and white fish pieces are put into the entrance, the memory will return with the taste buds. Guangzhou, Lijiang, Hong Kong, or Macao. There are grand revelry, there are quiet exclusive, there is warm companionship, there is alone. All life. The fish sticks also retain the delicate meat of the dragon lily, wrapped in the fried shell of cheese, very fragrant. Mixed with water white asparagus and lemon flavored sauce, light bitter, slightly acid, just neutralize the slightly greasy feeling. The last main course, sea clam prawns Italian clams with lobster juice black truffle. Almost every ingredient, is called expensive, matched together, but in the most flat thick coconut form, although not stunning, but bring inexplicable solid warmth. I am now full of all the delicious things that I have in front of me, and I can hardly eat any. Some regrets, I should miss such a luxury delicious. Over the main course, start writing about dessert. I must admit, I overturned all the above. Two desserts, still take them all. Once the master said, your stomach always has a corner for dessert. Others said, every girl has a love enemy called dessert. Unfortunately, a person in Europe life, not long, but enough aftertaste. The most profound part of my memory is standing in front of a variety of dessert shops,