Pur'

Jean-François, a Michelin star on the edge of Vendome Square, open kitchen, is for Wagyu this dish, the oil flowers are carefully distributed and well-balanced, tender to the entrance, and the French restaurant has a special flavor!

A very high-end French meal, I asked for three glasses of red wine, white wine is very good, the steak inside is very tender, the taste is great, the puffs are delicious, the taste of French red wine is indeed first-class.

The Michelin-star, gourmet Linxuan restaurant located in the Park Hyatt Hotel has been evaluated by many diners as a Miyi underrated. The semi-open kitchen can be seen in the busy and methodical kitchen during the meal. The dishes maintain the same level as the Hyatt Group, and the desserts and breads presented after the meal are very interesting.

Travel is the inspiration of chef Jean-François Roquette, but he does not do international cuisine, he is loyal to French cuisine, but the experience of travel as the icing on the cake to bring into cooking. It is a new interpretation of the flavors of French chefs, such as the snorting. Open the menu, the page printed a letter from the chef to the customer, explaining his compatibility and respect for the traditional French cuisine concept, the last sentence of the letter, he said: "the worst enemy of taste is boring." (Le pire ennemi du go t, c'est l'ennui) Based on the traditional French cuisine, chef Jean-François Roquette successfully gave a very interesting meal. The six-course course of the course was flowing, and it was turned into a symphony of pure (the name of the restaurant is exactly what it means). Let French cuisine present a modern style, there are almost two ways: one, maintain traditional cooking techniques, give rich taste to staple ingredients, introduce vegetables from exotic places or try ingredients that have never been matched, so that the original seemingly boring staple ingredients are illusory with a new life. This trend has continued from the 1960s "new cuisine" to this day; second, completely subvert the French cooking method, close to the philosophy of Japanese kaiseki cuisine, let the staple ingredients restore their taste, such as the restaurant of the same name. Pur'' continues the first road and goes further. Raw scallops and cucumbers are paired, and the dried chili noodles inadvertently break the refreshing taste in the mouth, and suddenly open the stomach. The salmon is displayed with a sour horn sauce, golden mushrooms and purple sour, which is very suitable for Asian appetite. Not at all How to eat it with trouble, because you will find it delicious with your Chinese stomach. Six dishes are made in one go, in addition to the careful design of the back kitchen, and the seamless service of the front hall waiter. The service all night is almost impeccable, perfectly matching the reputation of Park Hyatt. Paris's Park Hyatt should be the lowest-key one in the world, easily grabbed the spotlight by the jewelry store next to him on the street of peace. The restaurant has become a snubbed "Sleeping Beauty". I want to hide it secretly and not share it with anyone.

From the outside, this restaurant really feels quite tall, but I found out that the interior is still very warm, very suitable for dating friends here, not bad.