The warm color decoration makes people feel very relaxed. Although the seat is a bit crowded, the menu often changes. It mainly depends on what ingredients are there on the day. Personally, it is still in the groping stage. The level of the dish is a bit different. The fried zucchini flower yogurt sauce is very fresh and interesting. The morel sheep in the garlic clom. The salty belly bacteria can't be lowered, making people suspect that the chef's hand is shaking, wasting the lamb belly fungus fried duck breast is very good, just right half-cooked, with caramelized cipollini onion and sweet and sour Gastrique (French caramel sour sauce), all tastes are very balanced. In addition to Canis's previous duck for two a few years ago, Dreyfus' duck can rank Toronto second in my heart. The ingredients are good, but it is not ruled out that it is possible to step on thunder, and it still takes time to observe.

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