La Gallerie @ Sofitel Guangzhou Sunrich

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.

The Champs Elysees is a flag in the Sofitel Sant'Fon. It is very elegant and makes people feel that they are integrated into it. This whole floor of the hotel is full of restaurants of various styles and there are many choices.

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

The Champs Elysees Kitchen features authentic French cuisine and exquisite high-end cuisine. The entrance to the restaurant is a wide seating area with comfortable sofas for waiting, and you can also communicate with the waiters in detail to understand your favorite dishes and tastes. The dining table is almost set up along the window, which maximizes the lighting and viewing. Choose to sit along the large glass floor, just overlooking the busy traffic of Guangzhou Avenue. If the weather is fine, open the window and you can see the sunset stained red layered high-rise buildings. What is most special is the double table hidden in the center of the cellar. The texture of red and black velvet, noble and gorgeous, plus the starlight reflected from the wine cabinets around, with a little mystery. It is said that this is the exclusive seat for marriage proposal and anniversary. Sniffing with your eyes closed, as if you can still smell the romantic atmosphere. When the first cold head plate is on the table, there is a kind of amazing beauty. The dark black tray still retains the original rough texture of the rock. Golden salmon, fresh green vegetables, delicate rose petals and milky sauces are set off by the more intense color, the color of heavy oil painting. Regarding the dishes, I always firmly believe in the value and taste, so that I can win the praise and aftertaste of diners. This salmon head plate, so firmly grasped the heart. For a long time, I always miss the surprise of that moment, like a bright girl, the first glimpse of the mirror after the appearance of the carefully dressed. Sometimes, the highest state of tasting delicious food, put aside the desire to taste, is not a self-pleasant heart. The chef who served the food himself, with a calm and delicate feeling. The second cold dish, with a long name: tuna tata with avocado Bubumi. Some mouths, but I feel very fun, a high-end restaurant's dishes, there are two different superimposed words, from the lips and teeth to appear cute a lot. tatare: rare meat or fish. That is, raw meat or fish. The first time I met Tatataretare, it was on the streets of Barcelona. It would be a green age, a person carrying a bag around, in Brussels meets a girl from Guangxi, so they travel to Spain together. Many years ago, I have been to countries after country, and the travel companions around me have changed waves after waves, but I always remember that late night, sitting in the small street restaurant, drinking red wine, eating all kinds of delicious Tata, two young girls smile very brightly. Then there was a Japanese restaurant, eating the tuna tata. At that time, it was not particularly special, but then it was not forgotten. Just like this one in front of you at this moment, the soft and sweet taste of tuna, the smoothness of avocado, the crispness of the burb rice, and the acid of Japanese black vinegar, a mouthful, a variety of textures simultaneously stimulate the taste buds, wonderful. Two cold head plates were served, and the sommelier also happened to bring iced wine. Wine, good food, good wine, if any of them were missing, it would not be a perfect feast. Even in Guangzhou, there are not many western restaurants with professional sommeliers, and the Champs Elysees boudoir at Sofitel is one of them. Because it is midsummer, Cantonese who are extremely picky about the ingredients are keen to retain the original flavor of the ingredients. This season, the restaurant week's dishes are mainly seafood, accompanied by the beautiful and elegant German Riesling Riesling white wine. Gently shake the wine glass, sip a crystal clear liquid into the throat, it seems that from the mouth to the abdomen every pore is comfortable to unfold, with a rich fruity fragrance will not be too heavy, it is worthy of being one of the best white dry in the world. Delicious, fried scallops with bovine mushroom cream. This is the first time I met the scallops and bovine mushroom cream. Some curious, I pulled the chef to ask for details. In French meals, most of them use truffles to enhance their flavor, and use the unique aroma of wild fungus to bring out the different taste of the ingredients themselves. First, truffles are expensive, and second, it is a good time for a large number of wild fungus in China to be listed, and this idea has been created. Scallops, airlifted from Canada, have a salty taste of the sea. Each grain is four to five centimeters in size, cut with a knife, shivering slightly, showing the texture of jelly gel. The chef said the scallops are the most roasted like burdock. Five-cent ripe, just right, and the entrance is slag-free. The second hot head dish, the food is quite mysterious, the clouds and mist can not see the true face. After sitting down seriously, uncovering the glass cover, the exquisite delicacy is presented in front of you. Then the soup in the glass teapot is injected into the dish, and the aromatherapy cream soup with smoked fish mousse is complete. Mousse, usually only appears in the dessert link, and in this link, it is really surprising. Completely break through the original texture of the ingredients, and bring the double impact of visual and tactile in unexpected ways, which is the biggest charm of molecular cuisine. I have long stubbornly believed that the memory of taste is more lasting than the visual impact, and can quickly wake up the sleeping scene. Just like, Longliyu, only tasted in the land of Nanyue. Every time the fresh and white fish is put in the entrance, the memory will return with the taste buds. Guangzhou, Zhanjiang, Hong Kong, or Macau. There are grand carnivals, quiet exclusive enjoyment, warm companionship, and lonelyness. All are life. The fish also retains the delicate meat quality of Longli fish, wrapped in the fried crust of cheese powder, very fragrant. With the white water and the white asparagus and lemon seasoned sauce, it is light and bitter, slightly sour, just to neutralize the slightly greasy feeling. Finally, the main dish, seagull shrimp Italian stew with lobster juice black truffle. Almost every ingredient, it can be called expensive, matched together, but in the most flat and heavy form of dumplings, although not amazing, but bring inexplicable warmth. At this moment, I have been filled with all the delicious food in front of me, and I can hardly eat anything. Some regrets, I have to miss such a luxurious delicacy. Cross the main course and start writing desserts. I must admit, I overturned all the above. Two desserts, still take the whole order. There was a master who said that there is always a corner of your stomach for dessert. Others said that every girl has a love rival called dessert. Unfortunate words. One person lives in Europe, not long, but enough to aftertaste. One of the most memorable parts of my life is standing in front of a variety of dessert shops,

This meal is interesting, the environment is good, the food is good, the singer is also good, the transportation is convenient, next to the subway, our box is called Bali, it seems that the next trip can go to Bali rhythm.

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.