SEPTIME Review

Miyi's appetizers are amazing. Jambon bœuf topped with huile de fenoui and lemon juice. Oh! So fragrant! Perfect with wine! Natural wine is also delicious. I drank three bottles in the evening. I highly recommend Vin orange. Coincidentally, the uncle sitting next to me is the owner of a restaurant. He is so talkative.

It's new French cuisine, so compared to traditional French cuisine, it's not so greasy and is relatively light. The salad is delicious and goes really well with the special mayonnaise, which is salty.

You may have to book at least two months in advance. As the most famous young chef in France, chef and owner Bertrand Grébaut has defined a new style of cuisine. He makes haute cuisine very "down to earth", breaking the traditional definition of haute cuisine. No wonder it is so popular. This exquisite little restaurant is located in the 11th district, which used to have very scarce food, but since Septime opened and became world-famous in 2012, the 11th district has become more and more delicious. Returning to nature is the chef's fundamental purpose. Only the most seasonal ingredients are used, and the cooking techniques are as simple as possible, just to present the natural flavor. This is consistent with the pastoral interior decoration style of the restaurant. Even the wine is only selected from "natural wine" that does not add sulfur dioxide and is brewed entirely organically. Although there is no need to worry about business, the waiters can also be more friendly.

I really like the steak here, the steak is medium thick and the juice is sufficient.

Really good, the amount is super sufficient, quite satisfied, continue to maintain oh 🌞