I gave full marks to the rye walnut bag of the pre-dinner bread. The softness of the butter was perfect when it came up (even with the WA standard haha). The curry in the pre-dinner foie gras stew was very good. The acidity of the champagne was neutralized. The greasy foie gras was set off by the curry. The fresh sweetness of the tape tried another pre-dinner duck. Liver clove, made like chocolate mousse... soft and delicate with pistachios and Dijon mustard sauce, delicious, the crisp bread on the side balances the taste of the main dish fried lamb chops to five cooked, slightly lacking, too tough, you can ask for a 7 point try or let the recommended ripeness. Another main course of salmon with cauliflower, I have never felt that the cauliflower taste was so heavy before, and it complemented the light-tasting salmon. It was interesting and interesting. Finally, I seriously praised his dessert. First of all, the sweetness is completely suitable for the preferences of Chinese people. The cherries including the wine stains did not let the wine and sugar grab the aroma and meat taste of the cherries themselves, with a little sourness of the thin cream, the perfect second love dessert turned out to be the last sent Fernan雪 and the dumpling tower... very unexpected and pleasantly surprised. Fernan snow almond powder is baked and sieved, calm and sweet. The acidity of the dumpling tower is really exciting. The rice friends can’t accept it with acid. I am very excited to eat acid. The sea salt biscuits finally pressed the vigorous acid and the unique fragrance of dumplings. It was a climax and an instant end service for this meal: extremely careful, It won't be too rigid, the breadcrumbs are carefully wiped before the dessert