French dinner is the most important dish in western food and a pearl of western culture. According to legend, Catherine, an Italian woman in Kloc-0/6th century, married King Henry II of France, and brought the cooking methods such as beef liver, black fungus, tender steak and cheese popular in Italian Renaissance to France. Louis XIV also launched a cooking competition, that is, the Cowden Blue Prize, which is popular today. Antony Clemmie was the chief chef of Emperor George IV and Russian Tsar Alexander I, and he wrote a diet dictionary, French Diet Dictionary, which became the basis of classic French cuisine.

French cuisine is characterized by the use of fresh seasonal materials, coupled with the chef's unique conditioning, to complete a unique artistic delicacy, with unparalleled vision, smell, taste, touch and compassion, and requires a more detailed overall performance in terms of food quality, service level and dining atmosphere.

French cuisine is characterized by rich juice. When eating French cuisine, you must have exquisite tableware and picturesque dishes to satisfy your vision. Mellow wine satisfies the sense of smell; The delicious taste of the entrance satisfies the taste; Wine glasses and knives and forks are interlaced in a quiet and serene space, which is the highest enjoyment of touch and taste. This attitude of combining the five senses has developed a deep and focused taste.