The history of the Bund is familiar to everyone, and the Bund 3 has a background with Michelin Samsung, you will not be unfamiliar. It is famous in New York, and its owner at the helm has the enviable Michelin Samsung honor, and because of its constantly emerging ideas, it is called "the wonder of modern French cooking." Jean-Georges From New York to Shanghai, it also brought the Michelin three-star STYLE and French romance to the Bund. What excites me most is that the 2018 Michelin list just a few days ago finally lived up to expectations and picked stars, which inevitably added my love for it... I often compare good restaurants to lovers, but Jean-Georges is not a normal lover. TA with elegant romantic temperament, often will bring you surprises, that painting like a dish, people can not bear to say. The lounge, which I remember most when I entered, was a living room separated by brass frames and white glass, with modern tables and chairs and decorations, and a marble bar. The dining area is simple and elegant, as Alan Deron (Zorro player) feels, clean and simple, with a gentlemanly elegance. Some people compare chefs to food creators, and I compare chefs to artists, art is the source of their creation, cooking is the inspiration of their creation, and the food that brings us is the crystallization of their creation. Art comes from life, life also comes from art, this is true. The bread before the meal is divided into French and walnut raisin whole wheat bread, are freshly baked, the warm bread in the hand exudes a attractive fragrance, the walnut raisin whole wheat bread is very delicious, crisp and tender, and the rich milky butter match, it is simply a perfect match. Behind that main dish, there is always a gift from the sea. Icelandic flounder after steaming hot, keep the original juice in it, plus the crab mushroom flavor, that delicious taste, can simply drop your eyebrows. Crissy clear soup, from Thailand, sour taste, with fresh taste, the list does not lose nutrition, so "duo", let people forget to be in the magic capital, and swim in the sea! This dessert seems different, a mug up, look up, there is chocolate custard inside, there is also some warm fruit frosting and vanilla mayonnaise next to it, how to eat this? The waiter politely elaborated with me, dug the custard, imported the warm fruit frost and vanilla mayonnaise, the sour and sweet warm fruit frost and the sweet chocolate combined to neutralize the sweet and greasy taste.