已摘得多个米其林星的大厨艾伦·杜卡斯,在茉黎斯酒店的其个人餐厅创作全新菜单,展现独特的烹调理念,演绎非凡、高雅与精湛的珍馐美馔。每道呈上餐桌的菜品都确保保留食材的原有风味,诠释食材的天然精华。蔬菜砂锅中的各色胡萝卜、洋蓟和基奥贾甜菜根,采摘于诺曼第Créances区的有机种植园。鱼子酱由中国黑龙江鲟鱼卵制成,和鲣鱼一起盛盘。口感嫩滑, A few Michelin star chef Alan Ducasse has created a brand new menu at the Le Meridien Hotel’s own restaurant to unveil the unique culinary concept of extraordinary, elegant and exquisite cuisine. Each dish presented at the table ensures that the original flavor of the ingredients is preserved and the natural essence of the ingredients is interpreted. Vegetable casseroles in various colors carrots, artichokes and kiosk beets, picked in Normandy Créances area organic plantation. Caviar made of sturgeon eggs from Heilongjiang, China, together with the anchovy. Taste tender,