The Champs Elysees Kitchen features authentic French cuisine and exquisite high-end cuisine. The entrance to the restaurant is a wide seating area with comfortable sofas for waiting, and you can also communicate with the waiters in detail to understand your favorite dishes and tastes. The dining table is almost set up along the window, which maximizes the lighting and viewing. Choose to sit along the large glass floor, just overlooking the busy traffic of Guangzhou Avenue. If the weather is fine, open the window and you can see the sunset stained red layered high-rise buildings. What is most special is the double table hidden in the center of the cellar. The texture of red and black velvet, noble and gorgeous, plus the starlight reflected from the wine cabinets around, with a little mystery. It is said that this is the exclusive seat for marriage proposal and anniversary. Sniffing with your eyes closed, as if you can still smell the romantic atmosphere. When the first cold head plate is on the table, there is a kind of amazing beauty. The dark black tray still retains the original rough texture of the rock. Golden salmon, fresh green vegetables, delicate rose petals and milky sauces are set off by the more intense color, the color of heavy oil painting. Regarding the dishes, I always firmly believe in the value and taste, so that I can win the praise and aftertaste of diners. This salmon head plate, so firmly grasped the heart. For a long time, I always miss the surprise of that moment, like a bright girl, the first glimpse of the mirror after the appearance of the carefully dressed. Sometimes, the highest state of tasting delicious food, put aside the desire to taste, is not a self-pleasant heart. The chef who served the food himself, with a calm and delicate feeling. The second cold dish, with a long name: tuna tata with avocado Bubumi. Some mouths, but I feel very fun, a high-end restaurant's dishes, there are two different superimposed words, from the lips and teeth to appear cute a lot. tatare: rare meat or fish. That is, raw meat or fish. The first time I met Tatataretare, it was on the streets of Barcelona. It would be a green age, a person carrying a bag around, in Brussels meets a girl from Guangxi, so they travel to Spain together. Many years ago, I have been to countries after country, and the travel companions around me have changed waves after waves, but I always remember that late night, sitting in the small street restaurant, drinking red wine, eating all kinds of delicious Tata, two young girls smile very brightly. Then there was a Japanese restaurant, eating the tuna tata. At that time, it was not particularly special, but then it was not forgotten. Just like this one in front of you at this moment, the soft and sweet taste of tuna, the smoothness of avocado, the crispness of the burb rice, and the acid of Japanese black vinegar, a mouthful, a variety of textures simultaneously stimulate the taste buds, wonderful. Two cold head plates were served, and the sommelier also happened to bring iced wine. Wine, good food, good wine, if any of them were missing, it would not be a perfect feast. Even in Guangzhou, there are not many western restaurants with professional sommeliers, and the Champs Elysees boudoir at Sofitel is one of them. Because it is midsummer, Cantonese who are extremely picky about the ingredients are keen to retain the original flavor of the ingredients. This season, the restaurant week's dishes are mainly seafood, accompanied by the beautiful and elegant German Riesling Riesling white wine. Gently shake the wine glass, sip a crystal clear liquid into the throat, it seems that from the mouth to the abdomen every pore is comfortable to unfold, with a rich fruity fragrance will not be too heavy, it is worthy of being one of the best white dry in the world. Delicious, fried scallops with bovine mushroom cream. This is the first time I met the scallops and bovine mushroom cream. Some curious, I pulled the chef to ask for details. In French meals, most of them use truffles to enhance their flavor, and use the unique aroma of wild fungus to bring out the different taste of the ingredients themselves. First, truffles are expensive, and second, it is a good time for a large number of wild fungus in China to be listed, and this idea has been created. Scallops, airlifted from Canada, have a salty taste of the sea. Each grain is four to five centimeters in size, cut with a knife, shivering slightly, showing the texture of jelly gel. The chef said the scallops are the most roasted like burdock. Five-cent ripe, just right, and the entrance is slag-free. The second hot head dish, the food is quite mysterious, the clouds and mist can not see the true face. After sitting down seriously, uncovering the glass cover, the exquisite delicacy is presented in front of you. Then the soup in the glass teapot is injected into the dish, and the aromatherapy cream soup with smoked fish mousse is complete. Mousse, usually only appears in the dessert link, and in this link, it is really surprising. Completely break through the original texture of the ingredients, and bring the double impact of visual and tactile in unexpected ways, which is the biggest charm of molecular cuisine. I have long stubbornly believed that the memory of taste is more lasting than the visual impact, and can quickly wake up the sleeping scene. Just like, Longliyu, only tasted in the land of Nanyue. Every time the fresh and white fish is put in the entrance, the memory will return with the taste buds. Guangzhou, Zhanjiang, Hong Kong, or Macau. There are grand carnivals, quiet exclusive enjoyment, warm companionship, and lonelyness. All are life. The fish also retains the delicate meat quality of Longli fish, wrapped in the fried crust of cheese powder, very fragrant. With the white water and the white asparagus and lemon seasoned sauce, it is light and bitter, slightly sour, just to neutralize the slightly greasy feeling. Finally, the main dish, seagull shrimp Italian stew with lobster juice black truffle. Almost every ingredient, it can be called expensive, matched together, but in the most flat and heavy form of dumplings, although not amazing, but bring inexplicable warmth. At this moment, I have been filled with all the delicious food in front of me, and I can hardly eat anything. Some regrets, I have to miss such a luxurious delicacy. Cross the main course and start writing desserts. I must admit, I overturned all the above. Two desserts, still take the whole order. There was a master who said that there is always a corner of your stomach for dessert. Others said that every girl has a love rival called dessert. Unfortunate words. One person lives in Europe, not long, but enough to aftertaste. One of the most memorable parts of my life is standing in front of a variety of dessert shops,