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Gourmet Chinese restaurant offering delicately prepared and elegantly presented dishes.
Christophe Daine runs this Chinese gourmet restaurant. His eight years spent in Hong Kong enabled him to know the Far East cuisine in all its forms. He wanted to offer his guests an unusual, stylish place, both zen and refined. The three dining rooms are very elegant. The light wood parquet contrasts with the ebony tables. Red translucent panels are alternating on the bright grey walls, in reference to China. In the kitchen, the team is completely Chinese. The dishes are delicately prepared and finely presented. One of the specialties, the range of dim sum, steamed or fried, is a nice starter. Then, the spicy prawns, minced sweet pepper and shallots with teppan. Wow! They are so spicy that we are not going to forget them... You can ask for a lighter version on order... The steamed sea bass with soy and fresh herbs and the duck breast with five flavours of teppan were less spicy but very tasty. As for the dessert, pancake with green tea, fresh fruit or chocolate have given some freshness to our palate. The nature nuomici or chocolate and sticky rice, fresh mango and coconut milk are also very successful.
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Je recommande vivement et je reviendrai avec grand plaisir.
Merci pour l'accueil.
Une cuisine industrielle et surgelée (confirmé par l'établissement) pour certains produit type saint Jacques. Le boeuf est de la viande de vache (celle qui finissent à l'abattoir en fin de vie) : goût sang ecoeurant typique. Tartare 100% industriel aussi. L'établissement répondra que non, qu'ils postent les factures des produits qu'ils achètent si j'ai tort
Il y a des Ramen sur Paris pour un tiers du prix (Kodawari) ou vous goûtez l'Asie pour de vrai, avec des bons produits.
N'enrichissez pas ces imposteurs