Jean-Fran&ccedil;ois, a Michelin star on the edge of Vendome Square, open kitchen, is for Wagyu this dish, the oil flowers are carefully distributed and well-balanced, tender to the entrance, and the French restaurant has a special flavor!

Pur'

Food was fantastic. Service aimed to please. Wonderful dining experience.

It was my last meal in Paris and I wanted to enjoy some Lebanese food.  The owner was charming and attentive.  The food was excellent and reminded me very much of traditional dishes my extended family would make. I loved everything, and if/when I come back to Paris, I will support this delightful establishment.

One of the few authentic Corsica-style restaurants in Paris is not ordinary at first. At the end of the garden, the other is the Louvre. The stone used for interior decoration dates back to the 17th century. Fore dishes, roasted peppers are recommended for fresh sardines and olive oil raw beef slices. Corsica cuisine is characterized by fish, so the main course is not to be missed by the restaurant chef&#39;s cooking of salmon or salmon. Dessert with dark chocolate.

I ordered an udon soup and it was delicious! But the waiters refused me the -20% fork offer, saying that I should also take a starter, thing that wasn&rsquo;t specified in the conditions while booking with the fork. So either there is a miscommunication from the fork, either the restaurant doesn&rsquo;t respect the agreement.

旺多姆广场边上的米其林一星Jean-Fran&ccedil;ois，开放式厨房，就冲Wagyu这一道菜来，油花分布细致匀称，嫩到入口即化，在法国餐厅吃和牛别有一番风味！

很高端的一个法国大餐哦，要了三杯红酒，白葡萄酒很不错哦，里面的牛排很嫩，味道很棒，泡芙很好吃哦，法国红酒的味道的确是一流。

A very high-end French meal, I asked for three glasses of red wine, white wine is very good, the steak inside is very tender, the taste is great, the puffs are delicious, the taste of French red wine is indeed first-class.

位于柏悦酒店内的米其林一星、美食林臻选餐厅，被很多食客评价作为米一underrated。半开放式厨房，用餐过程中可以看到厨房里忙碌而有条不紊的景象。菜品保持了凯悦集团一如既往的水准，甜点及餐后赠送的面包都非常有趣。

The Michelin-star, gourmet Linxuan restaurant located in the Park Hyatt Hotel has been evaluated by many diners as a Miyi underrated. The semi-open kitchen can be seen in the busy and methodical kitchen during the meal. The dishes maintain the same level as the Hyatt Group, and the desserts and breads presented after the meal are very interesting.

旅行是主厨Jean-Fran&ccedil;ois Roquette的灵感，但他做的并非国际料理，他忠于法式料理，但把旅行中的体验作为锦上添花的元素带入烹饪。是法国厨师味觉下各地风味的全新演绎，比如呷哺呷哺。打开菜单，扉页上印着主厨写给顾客的一封信，阐述了他兼容并蓄同时尊崇法式烹饪传统的料理理念，信的最后一句话，他说：&ldquo;味道最大的敌人，便是无趣。&rdquo;（Le pire ennemi du go&ucirc;t, c&rsquo;est l&rsquo;ennui）以传统法餐的烹饪技法为基石，主厨Jean-Fran&ccedil;ois Roquette成功给出了非常有趣的一席料理。六道菜行云流水，起承转合，跌宕起伏，形成了一出纯粹（餐厅的名字正是此意）的交响曲。让法式料理呈现现代风格，无外乎有两条路：其一，维持传统烹饪技法，将丰富味觉赋予主食材，引入来自异域的蔬菜或尝试从未有过的食材配搭，让原本看似无趣的主食材幻化出全新生命，这一潮流从1960年代的&ldquo;新料理&rdquo;一直延续至今；其二，彻底颠覆法式烹饪法，贴近日本怀石料理的哲学理念，让主食材还原本身味道，比如Alain Ducasse的同名餐厅。Pur&#39;&#39;延续的是第一条路，并往前更进一步。生扇贝和黄瓜搭配，干辣椒面在不经意间打破口腔里刚刚品尝到的清爽，一下子开了胃。鳕鱼用酸角酱汁、金针菇和紫苏展现，非常适合亚洲人胃口。根本不用烦恼该如何吃懂它，因为你用你的中国胃也会觉得它好吃。六道菜一气呵成，除了后厨的精心设计，还有赖于前厅服务生无缝衔接的服务。整晚的服务几乎无可挑剔，完美匹配Park Hyatt之盛名。巴黎的这间Park Hyatt应该是全世界最低调的一家，在和平大街上轻易就被旁边的珠宝店抢走风头。这家餐厅也因此成为被冷落的&ldquo;睡美人&rdquo;。我多想自己偷偷私藏，不与任何人分享。

Travel is the inspiration of chef Jean-Fran&ccedil;ois Roquette, but he does not do international cuisine, he is loyal to French cuisine, but the experience of travel as the icing on the cake to bring into cooking. It is a new interpretation of the flavors of French chefs, such as the snorting. Open the menu, the page printed a letter from the chef to the customer, explaining his compatibility and respect for the traditional French cuisine concept, the last sentence of the letter, he said: &quot;the worst enemy of taste is boring.&quot; (Le pire ennemi du go t, c&#39;est l&#39;ennui) Based on the traditional French cuisine, chef Jean-Fran&ccedil;ois Roquette successfully gave a very interesting meal. The six-course course of the course was flowing, and it was turned into a symphony of pure (the name of the restaurant is exactly what it means). Let French cuisine present a modern style, there are almost two ways: one, maintain traditional cooking techniques, give rich taste to staple ingredients, introduce vegetables from exotic places or try ingredients that have never been matched, so that the original seemingly boring staple ingredients are illusory with a new life. This trend has continued from the 1960s &quot;new cuisine&quot; to this day; second, completely subvert the French cooking method, close to the philosophy of Japanese kaiseki cuisine, let the staple ingredients restore their taste, such as the restaurant of the same name. Pur&#39;&#39; continues the first road and goes further. Raw scallops and cucumbers are paired, and the dried chili noodles inadvertently break the refreshing taste in the mouth, and suddenly open the stomach. The salmon is displayed with a sour horn sauce, golden mushrooms and purple sour, which is very suitable for Asian appetite. Not at all How to eat it with trouble, because you will find it delicious with your Chinese stomach. Six dishes are made in one go, in addition to the careful design of the back kitchen, and the seamless service of the front hall waiter. The service all night is almost impeccable, perfectly matching the reputation of Park Hyatt. Paris&#39;s Park Hyatt should be the lowest-key one in the world, easily grabbed the spotlight by the jewelry store next to him on the street of peace. The restaurant has become a snubbed &quot;Sleeping Beauty&quot;. I want to hide it secretly and not share it with anyone.

吃的人很多，需要预订，卖相很不错，环境好。。

There are a lot of people to eat, need to book, the selling is very good, the environment is good. .

Pur'

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