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&#39;t seem that Angus is the only one that&#39;s delicious. Let&rsquo;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&#39;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.

La Gallerie @ Sofitel Guangzhou Sunrich

这里是广州的一家非常高级的扒房，位于广州大道的广州圣丰索菲特酒店里面，很豪华，装修很好，很有特色，当天是我的生日，和朋友一起来到这里吃饭，朋友订位子的时候，想要窗边位，但是窗边位当时已经订满了，所以服务员记录了下来，当我们来到餐厅的时候，服务员说因为我生日，所以特意为我们安排了在一个独立的玻璃房间里面坐，房间三面都是透明的玻璃酒柜，环境很好，也很安静。食物分量都很大，点了一份中国产的雪龙肉眼扒，只是要了小分的，也就是250克的，但是上来，净是那一块肉都已经是很大了，再加上其他的摆盘衬托的食材，很丰富。肉眼扒建议要五成熟，不会很生，可以让大厨帮你控制火候，我们的是五成熟，已经没有血水了，肉质很鲜嫩，刀子切下去，肉汁挤了点出来，才发现原来这种雪龙扒也是很好吃的，看来不一定就是安格斯才好吃。再来说一下甜品，焦糖巧克力布丁，分量足够两个人吃，一个大圆盘盛着，最底层是融化了的巧克力，上来一层黄黄的、轻轻烧过的焦糖，上层很脆皮，上脆中间蛋奶香味，下层巧克力的纯滑，甜品总体来说也控制得很好，吃完不觉得腻。价格嘛，我觉得十分贵，好像甜品，70多元一份，但是可以两个人一起吃了，刚好我那天生日，问了服务员生日是否有优惠，他们请示了以后，帮我们打了5折，这个价格真心不错。

香榭丽舍扒房是圣丰索菲特酒店里的一面旗帜，很优雅的环境，让人感觉到自己融入其中就融入了，酒店的这一个整层都是各种风格的餐厅，选择很多。

The Champs Elysees is a flag in the Sofitel Sant&#39;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.

进餐环境非常舒服，服务周到。牛扒肉质松软,肉筋及肥肉非常少,肉快当中油花分布很平均,吃起来无草腥味且可感觉到一股牛油的香味，汁浓味厚。

The dining environment is very comfortable and the service is thoughtful. The beef stew is soft, the meat tendons and fat are very small, the oil flower distribution in the meat is very average, there is no grassy smell and you can feel the smell of butter, the juice is strong and thick.

香榭丽舍扒房，主打正宗的法式大餐与精致的高级料理。餐厅的入口是宽阔的休息区，有舒适的沙发，可以用来等候，也可以在点餐与服务生进行细致的沟通，了解喜欢的菜品和口味。 餐桌几乎都沿窗而设，最大限度的保证了采光与观景。选择沿落地大玻璃而坐，正好可以俯瞰广州大道的车水马龙。若是天气晴好，打开窗幔，可以一览夕阳染红了层层叠叠的高楼。 最特别的，莫过于隐藏于酒窖中央的双人桌。红色与黑色丝绒的质感，高贵而华丽，加上四周酒柜折射出的星光，带着点点的神秘气息。据说，这是为求婚与纪念日而设置的专属位子。闭着眼嗅一嗅，仿佛还能闻到浪漫的气息。 第一道冷头盘上桌的时候，有种惊艳的美。暗黑色的托盘，还保留着岩石最原本的粗糙质感。金黄色的三文鱼，鲜翠欲滴的蔬菜、娇艳的玫瑰花瓣和乳白色的酱汁，被衬托得越发浓郁，重彩油画一般的色泽。 关于菜品，我始终坚信颜值与口味，才能够赢得食客的赞誉与回味。这一道三文鱼头盘，就这样牢牢的抓住了内心。在接下来很长的时间内，总是怀念着那一瞬间的惊喜，好像明媚的少女，第一次瞥见镜中精心打扮后的模样。有的时候，品尝美味的最高境界，抛开了口舌之欲，何尝不是一场自我内心的取悦内心。 亲自上菜的大厨，带着镇定而细腻的感觉。 第二道冷盘，有着长长地名字：吞拿鱼塔塔配牛油果卜卜米。有些拗口，却又觉得很是好玩，一个高级餐厅的菜品中，有着两个不同的叠音词，从唇齿间发出声来，到显得可爱了很多。 tartare：rare meat or fish。也就是生吃肉或者鱼。 第一次遇见塔塔taretare，是在巴塞罗那的街头。那会还是青葱的年纪，一个人背着包四处游荡，在布鲁塞尔遇见来自广西的女孩，于是结伴前往西班牙。很多年过去，我去过一个又一个的国家，身边的旅伴换了一波又一波，却始终记得那个深夜，坐在街头的小餐厅，喝着红酒，吃着各种美味的塔塔，两个年轻的姑娘笑得无比灿烂。 然后便是在一家日本餐厅，吃到吞拿鱼塔塔。当时吃的时候并未觉得甚是特别，过后却是念念不忘。就像此刻放在眼前的这道一样，吞拿鱼绵软鲜甜的口感，牛油果的滑嫩，卜卜米的酥脆，再配上日式黑醋的酸，一口下去，多种质感同时刺激味蕾，美妙极了。 两道冷头盘上桌，侍酒师也恰好拿来冰镇好的葡萄酒。美酒美食，美食美酒，若是少了其中任何一样，都算不得是一顿完美的盛宴。即使在广州，有专业侍酒师的西餐厅并不多，索菲特大酒店的香榭丽舍扒房是其中一间。 因是盛夏，对食材极其挑剔的广东人又热衷于保留食材的原味，这一季餐厅周的菜品，以海鲜为主，配的是清丽淡雅的德国雷司令Riesling白葡萄酒。轻轻晃动酒杯，咗一口晶莹透亮的液体入喉，似乎从口舌到腹腔的每一个毛孔都舒展开来，带着馥郁的果香又不会过于厚重，不愧是世界上最好的白干之一。 美味陆续上桌，香煎扇贝配牛肝菌蘑菇奶油。这是第一次遇见扇贝与牛肝菌的搭配，有些好奇，便拉着大厨问了详细。法餐中，大多用松露来提味，利用野生菌独特的香气来带出食材本身不一样的味道。一来，松露价格昂贵，二来，正值国内野生菌大量上市的好时节，便有了这样的创意。 扇贝，自加拿大空运而来，带着大海的咸味。每一粒都有四至五厘米的大小，用刀切下，微微颤动，呈现出果冻凝胶的质感。大厨说，扇贝与牛扒一样，最烤火候。五分熟，刚刚好，入口无渣。 第二道热头盘，上菜时颇为神秘，云雾缭绕不见真容。待认真坐定，揭开玻璃罩，精致的美味才呈现在眼前。再将单独用玻璃茶壶盛着的汤汁注入盘内，香芹奶油汤配烟熏鱼慕斯慕斯才是完整。 慕斯，通常在甜点的环节才会出现，而在这个环节登场，着实让人惊喜。完全突破食材原有的质感，用意想不到的方式带来视觉和触觉的双重冲击，这便是分子料理最大的魅力。 我长久固执的认为着，味道带来的记忆比视觉冲击更加长久，并且能够迅速唤醒沉睡着的场景。就像，龙利鱼，只在南粤这片土地上品尝过。每一次将鲜嫩洁白的鱼块放入口中，记忆便会随着味蕾回返。广州、湛江、香港，或者澳门。有盛大的狂欢，也有安静的独享，有温暖的陪伴，也有独自的落寞。皆是生活。 鱼块还保留了龙利鱼特有的细嫩肉质，包裹了芝士粉炸出的酥壳，很香。搭配清水白灼的芦笋与柠檬调味的酱汁，清淡微苦，略带酸味，刚好中和了略显的油腻感。 最后上桌的主菜，海蜇虾意大利饺配龙虾汁黑松露。几乎每一个食材，都称得上是昂贵的，搭配在一起，却以最平实厚重的饺子形式呈现，虽不惊艳，却带来莫名的踏实温暖。 此刻的我，已经被前面所有的美味占满，几乎吃不下任何。有些遗憾，竟然要错过如此奢华的美味。 越过主菜，开始写到甜点的时候。我必须承认，自己推翻了上面所有的话。两份甜点，依旧照单全收。曾经有大师说过，你的胃永远有一个角落是为甜点准备的。也有人说过，每个女孩子都有一个叫做甜点的情敌。不幸言中。 一个人在欧洲生活的日子，不长，却足够回味。记忆中最深刻的一个部分，是站在各种各样的甜点店面前，

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&#39;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&#39;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,

这个餐吧有意思，环境不错，食物不错，歌手也不错，交通方便，地铁口旁，原来我们的厢房叫巴厘岛，看来下次旅行可以去巴厘岛的节奏了。

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&rsquo;re willing to spend the money to get the 5 star treatment, I&rsquo;d recommend Le Grill to you.

环境很好，安静优雅，服务很好，牛排肉质一般，做的老了硬了，甜品不错

The environment is very good, quiet and elegant, the service is very good, the steak is generally meaty, the old is hard, the dessert is good

La Gallerie @ Sofitel Guangzhou Sunrich

Tempat Menarik Berdekatan La Gallerie @ Sofitel Guangzhou Sunrich

Hotel Berdekatan La Gallerie @ Sofitel Guangzhou Sunrich

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