La Banane

The environment is very nice, with a European style, but I'm not used to the food. They are all raw and cold, and they feel cold. My children are also a little uncomfortable with it, so they ended up eating some bread to fill their stomachs.

A popular French seafood restaurant under Buca in 2017. The sign in front of the store is very small, and it is easy to pass by it when it gets dark. First of all, I want to state that I went to the store with a chef friend, so the focus of our ordering was the method of steaming and chilling, which best preserved its saltiness and freshness, as well as the creamy taste unique to mussels of this size or above. In the kitchen, we ordered Beef Tartare and Duck Pistachio Terrine. The choice of meat for Beef Tartare is correct, with no tendons or fat and soft meat. The key lies in the sauce. The sauce here is full of fruit acid (it should be Japanese yuzu juice or something like that), so that the acidity will not cover the taste of the meat, and the beef will not be raw because of the lack of flavor. The combination of sauce and beef can be said to be just right! Any Tallinn is a dish that takes a lot of effort to prepare. This time, it is a combination of duck meat and whole pistachios, with purple mustard seeds. The portion and taste are worth the price of $12. For hot dishes, we ordered a popular dish of this restaurant - bread-wrapped sea bass. The boneless whole sea bass is wrapped in heavily salted dough and baked in the oven until the whole is golden. The serving process is that the waiter will present the original fish wrapped in golden bread to the table for diners to take photos (fa1) and remember (quan1), then take it back to the kitchen to remove the bread and fish skin, and put a few Italian cucumbers on the surface of the fish as decoration. As mentioned at the beginning, the fish body is wrapped in heavily salted dough, so the bread part is not recommended to be eaten. The fish meat is well done, but as a Guangzhou native who grew up eating steamed live fish and whose steamed fish recipes have accumulated more than 400,000 views on Xiachufang, it is still a bit overdone. The most unsuccessful part is that the salt content of the dough is still too high, which greatly weakens the freshness of the sea bass. For side dishes, broccoli sprouts are OK, but I tasted the "sourness" of canned mushrooms when I fried mushrooms. For desserts, I didn't order the popular dessert of this restaurant: Disco Egg. Mainly because I'm poor. It's just a chocolate egg with a starry sky spray pattern filled with a few black truffles - chocolate, and it costs $50. If you want to imagine the picture, you can check other people's footprints. Instead, I ordered tofu pudding with grilled pineapple and French sorbet with apple tart. If you really want to end a meal with dessert, I recommend the latter. To sum up, the overall feeling is that it is worth the money, but it can't be said to be particularly memorable. If you happen to go to this area and want to have a light seafood meal, this may be one of your choices.

The oysters are quite delicious, the fish is particularly tender and the fish wrapped in toast is creative and unique.

A date-friendly restaurant in Toronto's DT. Reservations are required due to the high crowds, and the lighting is quite dim. Paired with two glasses of champagne and candlelight, it creates a wonderful atmosphere. Recommended dishes: Seared foie gras: not greasy at all, fragrant and not fishy. Roasted maitake mushrooms with the sauce are truly delicious. Gâteau à la banane: a cake layered with banana pulp and topped with a scoop of sea salt caramel ice cream.