Ambré Ciel

The Ambré Ciel Per Restaurant gives a tasteful and beautiful environment. The recommended dishes are varied, especially Norwegian sea oyster shrimp and Australian 7 and cattle. Potato soup with kaluga 10 years of caviar is unique, bringing a novel experience to the tradition. The classic matcha Napoleon combines Japanese style with French desserts. Overall, it can be said that it is a high-end fine cuisine worth trying.

Pig bladder Bress Chicken, a century-old dark French dish, brought into international view by French legendary chef Paul Bocuse, the world's old heart. I only ate at Michelin Samsung Epicure when I was traveling to France many years ago, and this came back to the Per restaurant to re-enact the classic interpretation of Chinese ingredients, lip and teeth watch. I have to admit that Chinese taste buds have a higher aesthetic standard for chicken itself. Teacher Chen Li guided, Alan Yu master team created this mushroom season menu, Yunnan chicken version perfect win. By the way, the surname of the chicken is very long. The chicken in the Yi Hani La Yi Autonomous County, Pu'er City, Yunnan Province, listen to it. A chicken three families watch, and the bloodline (delicious) is thoroughly. At present, the stewed chicken is also one of Yunnan's origin logo business cards, once famous chef Su Qisheng also did a stunning version of the program. French bladder stew chicken night, let me accidentally forget Susu's version, must be eaten again to remember... Milk fan after baking crispy, with the bladder smooth muscle crispy, lined with crispy chicken mushroom stew, this triple crispy mouth enjoy, feel to take me to the fungus season Yunnan.

Alan and Henry Gao's team, the meal carefully prepared for the first French restaurant in Hangzhou, made me feel like 𝐏𝐫𝐞 𝐍𝐞𝐰 𝐘𝐞𝐚𝐫. Each dish was praised on CD by members of the Southeast Asian Head French Food Association. As an indigenous, I am honored to follow the wind with food. Surprisingly, the menu contains a Canadian tape with Kataifi Concubine, dances for side dishes, and fresh curry sauce for seasoning. The strap is as thick as a piece of winter sea coagulated jade, the sweetness does remind me of Turkish cheese cake Künefe, Arabic fine noodles Kataifi is a leap of level, adding fragrance. I don't love sweets much, that's my perfect dessert. The dinner was a climax. I thought everyone was inevitable. I threw away the food socially, either a photo or a toast. As a result, the gourmets actually talked about the wine pairing on the table... What time can Keller and Montrachet side dishes have to discuss? Not to mention, it is really... Keller's thin sweetness, just the full sweetness of the Canadian strap, perfect fit. Montrachet's grease is very good with the dumpling pepper juice East Sea yellow croaker. The beautiful Zoe recommended to friends from all over the world to the Per custom stone yellow wine, was robbed by overseas winemakers who knew the goods. I'm doing "tow" there, which is a healthier Chinese wine for our New Year. Come on, 𝐁𝐨𝐧𝐧𝐞 𝐬𝐚𝐧𝐭é!

Although I have seen it many times, I still feel that Mr. Wang Du, the French consul general in Shanghai, has an excellent Mandarin expression. The Hangzhou branch of the French Food Association has gathered unprecedentedly, and the opening dinner is located in the Per restaurant. Because of the appeal of the president, Allen, Gaopeng is full. Mr. Peraya Fang led, Mr. Xu called, the wonderful presentation of famous chef Alan and Gao Thermo Henry, and Louis XIII, which became the gourmet wine messenger for the 60th anniversary of the establishment of diplomatic relations between China and France.

-Since Hangzhou has Michelin, everyone is curious about Michelin restaurant. This is also the only Hangzhou Michelin French restaurant, come and see the autumn food! - the whole menu, ten dishes. No pre-dinner bread. I have always eaten fine dining, and the pre-dinner package is delicious to try it. In a group of appetizers, one bite, three with champagne, gradually open the taste buds. - crayfish with squid crisps. It's my favorite. The crayfish is clean and sweet, and the thin crispy slices of the squid add to the taste. Another bite of the four blends of Alsace, the aroma of Qiongju pulp and the freshness of crayfish. With the holographic image of Per, I feel like I am in the Ocean World, refreshing, and fresh. -pre- dessert is a "pig cover quilt". Harvest a flower quilt. Good-looking and delicious, with Su Shi, it looks like fd original. #Michelin Restaurant #Michelin Star Picking #Michelin Star Picking Guide #Michelin