1, Bordeaux red wine foie gras batch, foie gras wine flavor, cut a piece of the mouth, the flavor is thick and smooth but not greasy. With freshly baked white bread, smear a strip of foie gras oil, the oil melts in the tongue, the aroma is overflowing.

2, Boston lobster with cod, lobster meat sweet, white fish, fat content is sufficient and rich in protein, with concentrated fresh fish sauce and French Andes Segal Cherbourg white wine cooking, to achieve the perfect combination of fresh meat, sweet taste, wine aroma, it looks like the meat color is white and tender, fragrant smell.

3, beet soup, beet soup, beet soup "raw materials selection of tomatoes, potatoes, onions, beef, etc., while the tomatoes should be strong flavor, beet in the marinade add a little butter. Warm "beet soup", with black pumpernickel bread, has always been the exclusive Moscow restaurant.

4, French baked snails, flavor, texture tender, after eating a lot of flavor, this dish is one of the masterpieces of the French snail dish. With butter, cheese wrapped in snail meat, the flavor appears to be more intense.

5, chocolate tower, delicate and silky cake on the tongue gradually melted away, the sweetness of the cake, chocolate and rum mellow wandering between the lips and teeth, overflowing mouth, aftertaste.