Guangzhou - Amazing Michelin-recommended Japanese and French cuisine

🌟Michelin recommended chef Japanese and French cuisine restaurant🌟
💰$800 - $1000💰

Autumn Tasting Menu ¥888

✨Appetizers
🍞Signature soup brioche bread❣️
Inheriting the traditional European craftsmanship and overflowing with fragrance
Golden and crispy on the outside, soft and moist on the inside
With soybean miso butter to add umami and rich taste😍

🥕Three-flavor carrot and salmon roe❣️
Three different ways to present carrots
Carrot florets soaked in rice water, sour, sweet and refreshing
The crystal clear salmon roe exudes a salty and fragrant seafood flavor 🌊

🐟Spanish tuna roll with beetroot, grapefruit and soy sauce ❣️
Oily tuna, more oily, soy sauce, salty flavor
Fresh and sweet beetroot and sour, sweet and crispy grapefruit ✨

🦐Yuzu Sea Urchin Shrimp Crispy Cake❣️
Sea urchin is sweet and fragrant, delicate and elegant, and melts in your mouth
The crispy biscuits made from fried shrimp are crispy on the outside and tender on the inside with rich textures💕

✨Chawanmushi❣️
Red flower crab|Xinjiang pumpkin|Gruyere cheese
Golden flesh, sweet and glutinous, mousse, smooth and delicate
The chestnut aroma lingers in the mouth, plus the cheese aroma
The red flower crab is plump and sweet, and the meat is firm.
Decorated with shimeji mushrooms pickled in basil vinegar, fresh, sweet, salty and sour, a fusion of Japanese and French, full of satisfaction😝

🦐Sweet shrimp caviar + add on ¥208 ❣️❣️
Highland and Sheep | Arctic Sweet Shrimp | Fushita 10 Year Caviar | Roasted Garlic Mayonnaise
The outer layer is thin and translucent, light as a feather, crispy but not greasy🥰🥰
The main ingredients are sweet and sticky shrimps, with top-quality lamb
The meat is marbled and tender.
Decorated with 10-year-old caviar, each grain is plump and distinct
Crystal clear, soft and explosive taste
The taste is long-lasting and full of rich seafood flavor🌊

🐴Roasted Liaoning Horse Meat ❣️
Liaoning horse meat|Snow pear|Field vegetables
Use Northeast Liaoning horse spareribs, sweet and tender
The meat is bright red and tender, like blooming cherry blossoms🌸
Grilled at low temperature, soaked in homemade teriyaki sauce, and coated with spiced breadcrumbs
Dressed with pomegranate and pepper vinaigrette, served with soy sauce mayonnaise, pickled onions, and fire vegetables
The overall fragrance is rich and spicy, with a hint of forest freshness 🍃

🍛Fried
Cod milt|Chef's curry | Peas|Laminated potatoes
Crispy outer layer wraps the tender white fish like cheese, fresh and delicate
The chef's special Japanese curry has a more fragrant taste
The fusion of multiple scents forms a symphony
Peas add a sweet and fresh flavor to the curry and provide a little crunch

🥣Soup
Sweet bream soup | celery root | capers
Amari is grilled in Japanese style
Cooking with sake Fish bones Small yellowtail Clams Herbs Kelp
Emulsifying the fish soup with fish oil gives it a very sweet and mellow taste
Smooth taste and rich texture, served with vinegar-pickled capers and air-dried powder
Add more sourness and refreshing taste to the rich and sweet fish soup

✨Main course
🐠Natural sea fishing for blue mackerel
Triple Fruit Tomato Hot Sauce | Mixed Wheat Stew
Selected Guangdong Zhanjiang Hainan deep sea natural sea fishing blue spot mackerel
The fish is aged at ice temperature and then grilled with Bincho charcoal until it turns white and becomes visible on the fish skin.
Heat causes fat to seep out, fish aroma spreads everywhere, and fish oil flows out
The fish is white and tender, and the meat is sweet and soft
Chicken broth, Parmesan cheese, slow-cooked barley, wheat, and buckwheat give it a different sweet flavor
Served with triple fruit tomato hot sauce, full of flavor

🐮Australian RVM7 Wagyu❣️❣️❣️
Black Truffle | Milk Corn | Parsnip Root
Australian and Japanese wagyu breed, aged for 20 days
Concentrate the flavor, reduce the water content in the fat, and highlight the meaty taste of the beef
Using Iwate Prefecture Binchotan charcoal, charcoal fire directly burns until it is burnt and fragrant, achieving the Menard reaction
Fat and meat quality are perfectly optimized ❤️❤️
Paired with milk corn, Shangri-La black truffle and wild mushrooms🧡
Madeira wine cooked into beef gravy shows the unique earthy flavor. The most memorable dish in recent times

🥢Highlights
Louis, the Hong Kong chef, uses seasonal ingredients to set the menu for each season.

💜 Using a lot of seasonal ingredients, ingenious combination, amazing
💛 Homemade pickled and fermented ingredients with sauces throughout the process
🩷High cost performance

Taste 👅: 4.73/5 ❤️❤️
Environment: 4.10/5 ❤️
Service 🗣️: 4.48/5 ❤️❤️
Return rate: 4.68/5 ❤️❤️

⏰ Tue - Sun 12:30 - 14:30 | 18:00 - 21:30

📍 Shop 9, Outer Circle, Area C, The Cantonese Place, No. 40 Qingfeng Street, Guangzhou

#GuangzhouItinerary #GuangzhouFood #Guangzhou #Food

#AprilGoodDestinations2025