Great places for shopping in Rhone in November (updated in 2024)

"Spring Department Store in Paris is located in the Baihua Square and Republic Square area of the Peninsula District. There are various brand stores in the mall. Business hours are Monday to Saturday 9:00-20:00, Thursday evening until 22:00."

"Compared with Wanda and Global Harbor in China, it is very small. There are no top brands. There is also Carrefour, which is quite large, with Galeries Lafayette, Apple store, etc. The toilet in the mall charges 0.5 euros per person, and there is a machine that does not give change. There is no rest area in the store, which is extremely inhumane. The comrades who accompany the shopping can only stand, and their feet are useless."

"Lafayette's high-end is still relatively close to the people. When we came over, their makeup also had activities and gift boxes. We bought a gift box that was very cost-effective. The clothes were not what I liked."

"Nicolas Fafiotte Couture‎ The wedding dress shop is still a very popular wedding dress shop in Lyon. The wedding dress styles in the store are very trendy and there are no shortage of classics. The design is beautiful and the quality is very good. It is recommended."

"Cartier is the top luxury brand in France, this store mainly sells Cartier brand jewelry, a variety of new design, elegant jewelry, will definitely make you shine. The watch inside is still great."

"Chocolate is also very famous, your Chat Chocolate Shop is also a local specialty chocolate store, there are many different shapes, different packaging chocolate, we still bought some independent packaging back to send people"

"The clothing brand seems to have not seen it in our country, the price is still quite expensive, but their style is indeed more ingenious, but also full of design, wearing a, very suitable for the body of the clothes"

"Like Saisons, the operation management and other details of Experience are also responsible for students, and Experience even has to "leave it alone" some Experience's restaurant decoration, dishes development, menu design and meal and wine matching are all handed over to students. Each item will become a scoring indicator of student achievement. After all, students who don't know how to run a restaurant will not be a good chef. Of course, the experienced team of teachers is responsible for the whole process of supervision, guidance and control. The chef responsible for the evaluation of cooking skills is Florent Boivin and Olivier Pons. Both chefs are not small: the chef is one of the French food representatives, has worked in many Michelin Samsung restaurants, after winning the MOF in 2011, the next year began to teach in the college. ☝ and Florent Boivin chef Olivier Pons chef career has been 25 years, his cooking is common to a variety of fresh, seasonal ingredients, before entering the college, the chef from Burgundy has worked in more than a dozen famous restaurants in the world. Under the leadership of two chefs, the restaurant offers diners three themed menus from Wednesday to Friday: la cuisine Contemporaine, Air du temps and Créative. Students can freely put their imaginations on these three menus, but ultimately must point to uniqueness and creativity. I think college students should be able to hand in a satisfactory test paper this semester, whether it is taste or service, after the meal. The sardine party is a fun meal. The cooking method is similar to the Japanese sashimi, but the Western style is very artistic, and the first visual feeling is young vitality. The sardines are very generous, just one bite, and leave no gap in the tongue. The fish fat is smooth and slowly melted in the mouth, and the freshness is released in conjunction with the beauty. It is delicious and the cheeks are fragrant. The crispy skin of the salmon is another fish dish, but it is a different approach. The salmon was fried to the right crispy, and the gap between the fish was slightly larger, just enough for the sauce to penetrate. A knife was cut into the slightly scorched yellow epidermis, and the white fish appeared in front of you with a steaming soft light, and there was a hearty tenderness at a glance. Compared with the previous two fish dishes, this French saddle is fierce and sharp, whether it is from the appearance or taste. Venerable meat should be pre-cured with rosemary, black pepper and other spices, enough time for these spices, so that they shuttle in the meat, so eat every piece of meat in the import in addition to the warm sweet fragrance of venerable, but also with spices of the fierce and attractive incense, two-pronged, It stimulates smell and taste."