LES MORILLES

[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

I have eaten a lot of foie gras dishes, and today I tried a crispy foie gras mousse for the first time here, and the taste was amazing. The crispy skin on the outside was very crispy, with freeze-dried strawberries and candied orange peel strips on top, and the whole foie gras snack tasted delicate and not greasy. This is an appetizer in the restaurant's 799 yuan 9-course exploration set meal. The set meal is a bit large for a lady. If you don't want to order a full set, "crispy foie gras mousse" is a dish worth ordering separately [Environment] The restaurant is not big, there are about 8 to 10 small square tables for four people, and the atmosphere is quite suitable for a date. Popularity is 8 bad. At noon, I arrived early, and when I started eating, the restaurant was actually half full. Ordered the exploration set meal, added 399 yuan, and tried 5 optional wines. The first wine, "Chilean espino Chardonnay dry white" Maipo Valley Chardonnay, aged in oak barrels. At first I thought it was a bit thick as the first wine, but later I found that it still needed some body to go with the welcome snacks, soup, and vegetables. The "welcome snack trio" includes rice cakes, puffs, and shrimp meat. The shrimp meat is sweet and has some oil-soaked aroma. "Summer welcome snacks" peach, tomato and basil sauce, I like it! "Pumpkin soup" is a combination of pumpkin broth, pumpkin puree and pumpkin shreds. I don't think it should be called pumpkin broth or pumpkin soup. It has a particularly strong and concentrated pumpkin aroma, very fine and not thick. It is the best pumpkin soup I have tasted in recent months. The name of the restaurant, Morilles, means morel in French, which shows that morel is its signature and can also represent some of the chef's cooking concepts. Morels need to be carefully cleaned, and the quality of the ingredients themselves is very important. Without the blessing of good cooking skills, morels are easy to appear tough and bland. This dish of "Morel Green Asparagus with New Zealand Sweet Pea Puree" perfectly reflects the sweetness of the ingredients. The mushroom meat is thick and fragrant, without any sand or dust. The second wine is the German "Vackenberg Winery Riesling Dry White". I originally thought that it would be a bit light with foie gras, but after pairing it, I found that the citrus fruit flavor of this Riesling is quite distinct, which can complement the fruit flavor of the crispy skin of foie gras. The third wine "cote mas winery dry white" is a regional table wine in Languedoc, a blend of Roussanne and Marsanne, simple and light. The seafood main course "Atlantic Squid" is elastic and slightly less tender. The fourth wine is the more passionate and full "Yalambago Winery Shiraz Dry Red". The meat main course "Australian Pureblood Angus Beef Fillet" wanted to eat it tenderer, so I asked for it medium rare, and I felt that the texture was well controlled. The main course also includes a portion of foie gras and oxtail in port sauce, which is rich and tasty. The fifth wine is "Tokaji Noble Rot Wine 3P" The dessert "French Traditional Thousand-Layer Puff Pastry" is hand-made, crispy and rich in buttery aroma, delicious, but it does have some psychological burden. The "Lychee Mousse" chosen by my companion made people relax a lot. The lychee meat and the light cream like fluffy yarn are very summery. I tasted the "Oil Confit Duck, 20-year-old preserved radish, Xinlimei" ordered by my companion, and the fried flounder was also very good.

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.

An excellent restaurant is like a great new camera. You need to spare no effort to use the shutter, find out the focal length, and get familiar with the style to understand it. Once you understand it, using it will be a fantastic experience. Murray is a good camera that has just been manufactured. I like the style of Bistro because it is easy to eat high-end products at medium to high prices, and immerse yourself in the comfortable and relaxing "tavern" atmosphere while experiencing the authentic French cuisine culture. If a restaurant is well done, it is like eating with an elegant lady in person, and you will not feel uncomfortable or restrained when you talk and communicate. "Liangmahe" whole Canadian scallops, apple sauce, corn chips" The Canadian scallops are really rare dishes. There is almost no store in Beijing that can match such a large, tender and pure scallop. I estimate that the shell size of this scallop is much larger than the palm of your face. Corn chips create a crispy texture, and the apple sauce and pumpkin sauce on the sauce enhance the unique sweetness of fruits and vegetables, which is different from the sweetness of scallop meat but complements each other. "Slow-cooked New Zealand lamb shanks with spices, crushed red pepper, cheese corn paste" The slow-cooked lamb shanks remove all the odor of the meat, and the spices and red pepper lock the salty, spicy and sweet sauce in the meat. Normally salty meat main dishes can easily cause loss of appetite, but the sweetness of the cheese corn paste at the bottom of this dish neutralizes the negative taste of slightly salty in the second half of the meal, and with two bites of light fresh vegetables, you get the pleasure of eating a top-grade steak. "French crispy oil-sealed duck legs, Spanish jewel plums, hazelnut eggplant puree" The oil-sealed duck legs are a benchmark dish of French cuisine, and Murray's control is considered a good product. The duck skin is crispy and tender without greasy, the duck meat is tender and tasty, and the control of saltiness is also online. The most rare thing is the unexpected jewel plum, which is beautiful and sweet. This dish made me realize that Murray's Chef is excellent in adjusting the taste of sweet and salty. "French traditional mille-feuille, seasonal berry jam, Tahitian vanilla ice cream" French mille-feuille has been very popular in the Beijing dessert market in the past two years. Many restaurants or dessert shops make it. If you ask me to evaluate, it is indeed difficult for Beijing to compete with Murray. The layers of puff pastry on the side of the mille-feuille are distinct, and the taste is guaranteed by the fresh production. You can also feel the magical combination of puff pastry and cream more directly with your mouth. It is said that the afternoon tea does not use English tea, but the best Chinese tea. This is very surprising. After all, foreigners have begun to realize that tea is still better in China. Drinking tea is to experience eternity in an instant, not to quench thirst, and not to fill the stomach. By the way, when I left, the boss lady said that there will be menu adjustments in the future, and that crime scene will also return as a king. No wonder people always ask what equipment was used to shoot the blockbuster movies. 【LES MORILLES ☆☆☆☆】The best Bistronomy in Beijing

"Australian pure-blooded Angus beef fillet" The meat and sauce are mixed together, and the appearance is different from the past. The appearance of steak and goose liver together shows the store's confidence in the ingredients. The goose liver is smooth and fragrant, and it is smooth and not leaving a mouthful. That's fine. The tenderness of the beef is not at all. The meat is firm and solid, and the meat color is bright and soul-stirring. The best thing is the taste. There is no fishy and sour taste of red meat. The pure sauce adds color and fragrance to the beef~ "Pumpkin Clear Soup" I have always disliked the stickiness of pumpkin soup. After confirming again and again that there is only this soup in the store, I just let it go. I didn't expect to be amazed by this soup. It is sweet and refreshing without any stagnation. It is very delicious when you drink it well~ "Lychee Mousse" The sweetness of lychees in the south of the Yangtze River is charming, and the soft and bright place is clearly discernible. The freshness, sweetness and fragrance make other delicacies pale in comparison. It is the best dessert of the night! "Beef stewed in Burgundy red wine" When eating this dish, the dish has already cooled down. The beef has absorbed more soup during the process of being left there. Pick up a piece and it is full of flavor. The taste is unique and long-lasting.