La Gallerie @ Sofitel Guangzhou Sunrich

#Book a seat to win points The restaurant is located on the 6th floor of the hotel, the environment is very good, there are not many people on weekdays and evenings, the dishes are stable, the lamb chops taste good, the bread before the meal has different choices according to the hardness, the hot is delicious

The restaurant is located on the 6th floor of the hotel. The overall environment is very good. The waiter will light candles. It is very atmospheric. The dishes are stable. The lamb chops and pre-dinner bread are good. Try other dishes next time.

This is a very high-end boudoir in Guangzhou. It is located in the Sofitel Guangzhou Shengfeng Hotel on Guangzhou Avenue. It is very luxurious, well decorated and very distinctive. It is my birthday that day. I came here to eat with my friends. When my friends booked a seat, I wanted a window seat. But the window was already booked, so the waiter recorded it. When we came to the restaurant, the waiter said that because of my birthday, we specially arranged for us to sit in a separate glass room. The room was transparent on three sides. Glass wine cabinet, the environment is very good, Also very quiet. The food is very large. I ordered a Chinese-made snow dragon eyelid, but I asked for a small point, that is, 250 grams, but when I came up, the meat was already very big, plus other dishes set off the ingredients, very rich. The naked eye is recommended to be five mature, not very raw, you can let the chef help you control the fire, ours is five mature, there is no blood, the meat is very fresh, the knife is cut down, the gravy squeezed out, only to find that this kind of snow dragon is also very delicious, It doesn't seem that Angus is the only one that's delicious. Let’s talk about desserts, caramel chocolate pudding, enough for two people to eat, a large disk is in full, the bottom is melted chocolate, a layer of yellow, lightly burned caramel, the upper layer is very crispy, the crispy middle custard fragrance, the bottom layer of chocolate pure slip, The desserts are generally well controlled and don't feel tired after eating. The price, I think it is very expensive, like a dessert, more than 70 yuan, but two people can eat together, just my birthday, asked the waiter if there is a discount on the birthday, they asked for instructions, help us 50% off, this price is really good.

Steak, mushroom soup, very delicious 😋! The service is also very good! The restaurant environment is also very good 👍!

Champs Elysees Steakhouse specializes in authentic French cuisine and exquisite high-end cuisine. The entrance to the restaurant is a spacious lounge area with comfortable sofas, which can be used for waiting, or for detailed communication with the waiter before ordering to understand the dishes and tastes you like. Almost all the tables are set along the windows, which maximizes the lighting and view. If you choose to sit along the large floor-to-ceiling glass, you can overlook the hustle and bustle of Guangzhou Avenue. If the weather is fine, open the curtains and you can see the sunset dyeing the layers of high-rise buildings red. The most special thing is the double table hidden in the center of the wine cellar. The texture of red and black velvet is noble and gorgeous, and the starlight reflected by the wine cabinets around it has a little mysterious atmosphere. It is said that this is an exclusive seat set up for proposals and anniversaries. If you close your eyes and sniff it, you can still smell the romantic atmosphere. When the first cold appetizer is served, there is a kind of stunning beauty. The dark tray still retains the original rough texture of the rock. The golden salmon, the fresh and juicy vegetables, the delicate rose petals and the milky white sauce are set off to make the food look more rich, like a heavy oil painting. Regarding dishes, I always believe that appearance and taste can win the praise and aftertaste of diners. This salmon appetizer firmly grasped my heart. For a long time afterwards, I always missed the surprise of that moment, like a bright girl, glimpsing her carefully dressed appearance in the mirror for the first time. Sometimes, the highest realm of tasting delicious food, putting aside the desire of the tongue, is not a self-pleasure of the heart. The chef who served the dish himself was calm and delicate. The second cold dish has a long name: tuna tartare with avocado rice. It's a bit difficult to pronounce, but it's fun. In a high-end restaurant, there are two different reduplicated words in the dishes. It looks much cuter when it is pronounced between the lips and teeth. Tartare: rare meat or fish. That is, eating meat or fish raw. The first time I saw taretare was on the streets of Barcelona. I was still young at that time, wandering around with a backpack on my back. I met a girl from Guangxi in Brussels, and then we went to Spain together. Many years have passed, I have been to one country after another, and my travel companions have changed one after another, but I always remember that late night, sitting in a small restaurant on the street, drinking red wine, eating all kinds of delicious taretas, and the two young girls were smiling very brightly. Then I ate tuna tareta in a Japanese restaurant. I didn’t think it was special when I ate it, but I couldn’t forget it afterwards. Just like the one in front of me now, the soft and sweet taste of tuna, the tenderness of avocado, the crispness of rice, and the sourness of Japanese black vinegar, a bite, multiple textures stimulate the taste buds at the same time, it’s wonderful. Two cold appetizers were served, and the sommelier happened to bring out the chilled wine. Fine wine and food, fine food and wine, if any of them is missing, it can’t be considered a perfect feast. Even in Guangzhou, there are not many western restaurants with professional sommeliers. The Champs Elysees Steakhouse in Sofitel Hotel is one of them. Because it is midsummer, the Cantonese, who are extremely picky about ingredients, are keen to preserve the original flavor of the ingredients. The dishes of this season's restaurant week are mainly seafood, paired with the elegant German Riesling white wine. Gently shake the wine glass, take a sip of crystal clear liquid into the throat, it seems that every pore from the mouth to the abdomen is stretched out, with a rich fruity aroma without being too heavy, it is worthy of being one of the best white dry wines in the world. Delicious food is served one after another, pan-fried scallops with porcini mushroom cream. This is the first time I have seen the combination of scallops and porcini, and I am a little curious, so I pulled the chef to ask for details. In French cuisine, truffles are mostly used to enhance the flavor, using the unique aroma of wild mushrooms to bring out the different flavors of the ingredients themselves. First, truffles are expensive, and second, it is a good season for domestic wild mushrooms to be on the market in large quantities, so this idea came up. Scallops, air-shipped from Canada, carry the salty taste of the sea. Each one is four to five centimeters in size. When cut with a knife, it trembles slightly and presents the texture of jelly gel. The chef said that scallops are best grilled like steaks. Medium rare, just right, no residue in the mouth. The second hot appetizer was quite mysterious when it was served, and the real appearance was shrouded in mist. After sitting down seriously and removing the glass cover, the exquisite delicacy appeared in front of you. Then pour the soup in a separate glass teapot into the plate, and the celery cream soup with smoked fish mousse is complete. Mousse usually appears in the dessert link, and it is really surprising to appear in this link. Completely breaking through the original texture of the ingredients and bringing a double impact of vision and touch in an unexpected way, this is the greatest charm of molecular cuisine. I have long stubbornly believed that the memory brought by taste is longer than the visual impact, and can quickly awaken the sleeping scene. Just like, longli fish, which has only been tasted in the land of South Guangdong. Every time I put the fresh and white fish into my mouth, the memory will return with my taste buds. Guangzhou, Zhanjiang, Hong Kong, or Macau. There are grand carnivals, quiet enjoyment, warm company, and loneliness. All are life. The fish still retains the tender meat unique to the longli fish, wrapped in the crispy shell fried with cheese powder, which is very fragrant. Paired with blanched asparagus and lemon-flavored sauce, it is light and slightly bitter, slightly sour, just neutralizing the slightly greasy feeling. The last main course served is jellyfish and shrimp ravioli with lobster sauce and black truffle. Almost every ingredient can be called expensive, but when paired together, it is presented in the most plain and heavy dumpling form. Although it is not amazing, it brings an inexplicable sense of solid warmth. At this moment, I have been filled with all the delicious food in front of me and can hardly eat anything. It is a bit regrettable that I have to miss such a luxurious delicacy. When I skip the main course and start writing about desserts. I must admit that I overturned all the above words. Two desserts, still all accepted. A master once said that there is always a corner of your stomach for dessert. Someone also said that every girl has a love rival called dessert. Unfortunately, it came true. The days of living alone in Europe are not long, but they are enough to reminisce. The most profound part of my memory is standing in front of various dessert shops,

This restaurant and bar is interesting, with a nice environment, good food, good singers, convenient transportation, and next to the subway entrance. It turns out that our compartment is called Bali. It seems that I can go to Bali on my next trip.

Food is very good- a little bit on a pricey side, but the service is fantastic. The dessert had me moaning with joy to the point where my wife was kicking me under the table in embarrassment. If you’re willing to spend the money to get the 5 star treatment, I’d recommend Le Grill to you.