Two stars shine brightly, a four-hand concert at Shanghai Tower's French restaurant.

I brought a friend to try the French restaurant at Shanghai Tower a while ago and we happened to come across a four-hand concert. Executive Chef Alexandre Tanton from Maison Lameloise (Shanghai) and Executive Chef Gabriele Delgrossi from 8½ Otto e Mezzo BOMBANA in Shanghai worked together to create a limited-time menu. The "Italian-French Concerto" was a six-course Michelin meal that combined French cooking aesthetics with Italian cooking skills. At this dinner, Executive Chef Alexandre Tanton from Maison Lameloise presented several classic dishes from the restaurant's new autumn menu to pay tribute to this wonderful night of Italian-French cultural exchange. A duck and oyster dish led diners to start the dinner with the essence of seafood. Duck & Oyster The chef paired duck and oyster with seasonal red cabbage dumplings and flat beans, and added rich and delicate duck liver cream to maximize the release of all the fresh flavors. Scampo | New Zealand Lobster The carefully selected New Zealand lobster was slow-steamed to perfectly present the freshness and tenderness of the lobster meat. It was served with light basil and rich lobster soup, which was just right and delicious. Raviolo | Italian Dumplings Handmade Italian dumplings were filled with light Sicilian almonds and decorated with round and full caviar. The sauce was paired with a flavorful leek clear soup, and the multiple fresh flavors spread on the tip of the tongue. Beef Tenderloin | Wagyu Beef Tenderloin The wood-fired Wagyu beef tenderloin was paired with pumpkin and chestnuts, and served with red wine beef sauce. It was a clever creation that seamlessly integrated Chinese ingredients with French cooking. Astice | Boston Lobster The steamed Boston lobster meat was firm and tender, and it was drizzled with fennel lobster sauce. The dish was charming and original, and the fresh flavors were layered. Chocolate & Blackcurrant The final creative dessert was chocolate and blackcurrant. It was rich and delicious, and had a strong sense of layering. It was filled with the rich and bitter aroma of cocoa, the spicy and fresh aroma of ginger, and the aftertaste was lingering and endless. The delicious flavors of Italy and France shone brightly under the skillful hands of the two chefs, lighting up this brilliant night in the clouds.