LES MORILLES Review

[Taste] "Bourgogne red wine stewed beef" feels like stewed beef with potatoes, the taste is still very good, the beef is very soft, the meat is not loose, the small potatoes are also soft, and there are bone marrows, the taste is very good "French Brittany blue lobster" tastes very good, the four lobsters are very delicate "Canadian scallops (4 years of growth)" The scallops are very large, with gluten and rice noodles, and they feel very Chinese. "Foie gras trio" has foie gras mousse, and there are biscuits with foie gras sauce at the bottom. The taste is good, and the foie gras mousse is even more mellow. "French traditional puff pastry" dessert, puff pastry with ice cream "Appetizer bread" There are two kinds, one whole wheat and one ordinary, with "homemade butter" The taste is still very good "Potato red shrimp" is delicious, it can be regarded as a hotel appetizer, the taste is very delicate [Environment] [Mint] Environment: Very small shop [Service] [Service bell] Service: It's OK, the rhythm of French food, the waiter will introduce each dish

LES MORILLES Murray Western Restaurant, a rare black pearl two-diamond restaurant, is very satisfactory overall. The experience of more than 800 per person is better than the previous one of more than 1,000. The environment is on the ground floor of a building, in a relatively inconspicuous corner. It is clean and tidy, not very artistic, but comfortable. The only bad thing is that the table position is small and noisy, and the Cantonese friend next to me speaks in a high tone. The service is impeccable. As for the dishes, the sauces are all excellent and the combination is also very delicate. The squid with sweet beans tastes very good. The four-year-old Canadian scallops are of first-class quality, fresh and moist; I tasted a little bit of peculiar smell in the claws of the blue lobster, which may be due to the black skin of the feet, which is understandable; the bald butter risotto is great, and the black truffles are also generous; the sweetness and sourness of the final dessert and the sense of layering are also clear.

A great restaurant is like a great new camera, you need to spare no effort to consume the shutter, feel the focus, familiar style to understand it, once you feel it, then use it will be a fantastic experience. Murray is a good camera that is not long after the factory. The style of Bistro is that it is easy to eat high-end products at medium and upper prices, and feel the traditional French cuisine culture and let yourself naturally immerse in the comfortable and relaxing atmosphere of the "pub". If there is a shop to do well, it is like visiting an elegant lady at dinner, and it is no better to talk about the communication than to feel uncomfortable and restrained. The "Liangmahe" whole grain of Canadian scallops, apple sauce, corn crisps" is a rare dish, a large fresh and pure beauty in Beijing is almost out of reach, and the shell size of this scallop is probably larger than the palm face. The crispy taste of the corn chips is added to the sauce and the pumpkin sauce enhances the sweetness of the fruits and vegetables. The sweetness of the scallop meat is different but complements the taste. "Slow spices - New Zealand lamb leg, red pepper, cheese corn paste" slow - lamb leg removes the meat There is a smell, the spices and red peppers lock the salty and sweet sauce in the meat. The normal salty meat main course is easy to trigger a loss of appetite. The sweetness of the cheese corn paste at the bottom of this dish makes the negative taste of the salty second half of the meal get medium and mixed, with two light fresh vegetables. Get no less than the pleasure of eating a top steak. "French crispy skin oil seal duck legs, Spanish jewelry plum, fruit eggplant mud" oil seal duck legs are a standard dish for French food. Murray's control is a good product. The duck skin is tender and not greasy. The duck meat is tender and delicious. As for the salty control is also online. The most rare thing is the unexpected jewelry plums, which have a high taste and sweet taste. This dish made me realize that Murray's Chef is excellent in taste conditioning such as sweet and salty. "French traditional millet, seasonal berry jam, Tahiti vanilla ice cream" French thousand-layer ~ these two years in the Beijing dessert market is actually very popular, many restaurants or dessert shops, whichever. If I let me evaluate, it is indeed difficult for Beijing to have an enemy to compete with Murray. The layer of the side of the thousand-layer ~ layer is clearly defined, and the current system guarantees the taste. You can also feel the fantasy combination of pastry and cream more directly with your mouth. It is said that the tea of afternoon tea is not British tea, but the best Chinese tea is used. This is very surprising, after all, foreigners have begun to realize that tea is still good in China. Drinking tea is to experience permanent in an instant, not to be thirsty, not to be fruity. By the way, when I left, the proprietress said that there would be menu adjustments in the future, and the crime scene would return to the king. No wonder people see blockbuster movies and ask what equipment was taken. 【LES MORILLES Morui Canteen ☆☆☆☆】The Best Bistronomy in Beijing

The meat and sauce of "Australian pure Angus beef philip" are a mishmash. Steak and foie gras are a sign of the store's confidence in the ingredients. The foie gras is young and fragrant, and it doesn’t leave your mouth. This is all. The tender beef is not stewed at all. The meat is compact and solid. The meat is bright and vivid. The best thing is the taste. The red meat is not tasted at all. The fishy acid, the sauce is clear and the beef is more colored and fragrant. The soup is sticky, and after confirming that there is only such a soup in the store, it is casual. I don’t want to be surprised by this soup, sweet and refreshing without delay, drinking the season is very mouth blocking the mouth ～ "lychee mousse" lychee's south of the sweet style thousands of, soft and bright clear, fresh sweet fragrance makes other food look lost, the night dessert first! When eating this dish, the dish has been cold, and the process of placing it has absorbed more abundant soup, and it has a smooth, sun-drenched, and the taste of the entrance is unique.

Elegant environment, authentic western restaurant, the dishes taste very good, will often go to eat, great!