The bistro that also opens at noon is also very good. In addition to the regular menu, there will be a frequently updated chef hidden menu, which needs to be booked. ▹ Bamboo squid eggplant tata friends don't like it very much, but I love it! Bamboo trout and peeled eggplant taste smooth and tender, the entrance simmering natural and refreshing oil. The grapefruit juice fruit tastes fresh and bright, and it matches the flavor of pepper. The fish is hung out, and the aftertaste has a clear sesame aroma. Japanese seasoning is wonderful! ▹ Ham cheese platter is not impressed, but truffle cheese is not forgotten. The mellow and rich truffle fragrance is more soft and fragrant after blending milk, pinned on the delicate and slippery cheese, and turned thousands of times in the mouth. ▹ Pine leaf crab feet fig salad fresh crab willow with crisp vegetables and figs, interwoven with fresh sweet water, pine nut aroma on the icing on the cake, greedily feel that you can also put a little more. ▹ Niu Feili fried duck liver with red wine sauce Feili meat is old, duck liver is also fried in general, but the sauce is still colorful, the rich aroma of red wine is obvious but not sudden. ▹ Scallop Bovine Liver Fungi rice friends said that this risotto is doing very well, tangled for a long time to choose this most classic, it is really my orientation snip! The rice is so ripe, it retains the right taste of the sandwich, and the grains are clearly full. The milk juice is just the right consistency of the rice and the fresh bovine liver fungus together, the fragrance is strong, and there is no less the light salty flavor of cheese powder. I will not get tired of eating a whole plate. ▹ French oil seal duck duck leg meat is delicious, and the fork can be easily removed from the meat. Such delicious meat, the duck skin on it is not crispy, crispy skin is the soul of the oil-sealed duck! ▹ shrimp basil sauce with buffalo cheese handmade pasta is handmade by home, cooked to a slight hardness and chewy. The strong milky aroma of buffalo cheese makes the basil sauce more fresh and stable, in addition to shrimp, but also "heart-machine" to add scallops to the fresh. The fly in the ointment is that the sauce texture is slightly thinner for me. In addition, later found that others also put ham slices on cheese, why did I not! Ah? ! ▹ Lemon & Chocolate ~ many desserts in the tavern are very perfunctory or even dragging their legs, so at first there was no hope, but the result was OK! The bottom is crispy, the entrance is rich in butter, and the sweet and sour balance of lemon mousse is not bad. Although I like it, I still can't help but complain that the serving is too slow, mainly waiting for the beef, I am sleepy when I empty the middle.

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