David Toutain

The chef was once a deputy to Misan Arpege, and later went to Ambroisie and Pierre Gagnaire, two Samsung, to study, blending Spanish, American, and Japanese flavors. Each dish is very small, the set meal plus appetizer, a total of 18 dishes, eating nearly 3 and a half hours. Every dish is particularly exquisite, attentive, creative, and without a single mistake. Although there is only one star at the moment, I believe that I will be able to pick another one in two years. It is a French meal worth trying.

It is creative French food. It is also very particular about the newer French dishes. The duck legs inside are delicious, not greasy at all, and very tasty. The avocado salad is very good.

This western restaurant is a very famous western restaurant in Paris. The restaurant is not big and there are only a few seats. It is recommended to book a seat in advance, but the environment is really good. The dishes are coming up together and the taste is quite good.

A high-end French restaurant, things can be said to be first-class. First of all, the environment is very quiet and comfortable, and the location is very spacious. And the dishes are also a continuation of the high-end exquisite French food, with champagne, it is very stylish.

The delicious dessert is really delicious, too powerful, the first time to eat such a powerful food.