The French restaurant S.T.A.Y (Si) of Shangri-La Hotel is the abbreviation of Simple Table Alleno Yannick, which directly contains the full name of the chef Alleno Yannick who is in charge of the three-star Michelin restaurant in France. Like Beijing Tiantan Hotel, the menu here is much shorter than the wine list. The price is more expensive, even more than the Blue Palace-the price of vegetables is three figures for both appetizers and desserts. If the purse is abundant, you can consider zero; If you are short of money and want to try it early, it is recommended to consider the four-course gourmet set meal first. Compared with the display of creative tableware, the dishes take the traditional classic route.

The specialties of Shangri-La French restaurant S.T.A.Y (Si) are: the appetizer can be selected between jiaozi with crab meat and vivienne salad. Crab dumplings are more recommended. Black truffle butter foam flavored with fresh thyme combines green cabbage and crab jiaozi. Vivienne salad is rich in varieties, including broad beans, potatoes, crispy black olive bread, diced baked garlic bread, sun-dried tomatoes, 9.5-ripe quail eggs, Belgian chicory, arugula and basil, with pastoral flavor and a touch of lemon flavor.

The appetizer is the classic French lobster soup. Sliced lobster meat is served with pistachios and cream tips, and then poured with thick soup made of lobster shells and brains. The heat flow melted the cream, and the soup was emulsified, but the freshness was a little less. The main course can be chosen between black pepper, Australia's top beef tenderloin (grade 7) and fried red fish. The black pepper steak is a little grainy and of average quality, but the crispy Dofano with it is the best that the Commissioner has ever eaten. The surface is an ancient cheese skin. When it is hot, it flexibly pulls frankincense, and the potato chips are soft like a lot of whipped cream. This side dish is a home-cooked dish in southeastern France, and it is not easy to make wonderful dishes. Red Cargill fish is fried first and then dipped in sauce. The Paris mushroom sauce is delicious and the fish is tender as silk. Pilaf is a little mutton-flavored, much like mutton stew in India. Is this collocation for "fish and sheep"? It is not easy to consider the choice of these two main courses, because each has its own bright spots. If you can make red Cargill fish and cream mashed potatoes together, you can have both.

The dessert menu is in French, English and Chinese, with slightly scattered varieties and styles, and the products are orthodox and cautious. American desserts, such as cheesecake and brownies, stand out in front. Soft protein cake with lemon sherbet, Baba with fresh cream and rum, Sable butter crisp and Napoleon Melaleuca Crisp (vanilla, coffee or chocolate) are all ancient French classics. We chose St. Honnore-you need to go to the dessert cabinet and watch florian assemble a puff tower with a thousand layers of pastry, chiboust cream stuffing and sugar-coated puffs wrapped in vanilla custard, and then feel it-the French really love to play with puffs.

Source: China Luxury Network:

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