La Baie

It's in the Ritz-Carlton hotel. The hotel is very big and you can find it by asking the waiter. They serve standard French food. The steak is great, made with local beef, and the egg pudding is super delicious.

The combination of delicious food and beautiful scenery, the perfect fusion of Japanese and French cuisine, the delicious taste blooms on the tip of your tongue

Starting with the small appetizers, the main courses and desserts were all delicious, with the chef's attention to detail and meticulous technique.

The chef did not deliberately promote his ability to combine French and Japanese cooking methods. When spreading the French style, he carefully limited the suppression of the original flavor of local ingredients by this rich cooking method. The main dish of fried shrimp skin with squarehead fish was impressive. The squarehead fish meat was fried and roasted to perfection and contained juice. The fish skin was inlaid with baked shrimp skin, which gave it a crispy contrast in taste and added a golden wheat harvest picture visually. The sauce on the plate was not used to show artistic sense. The chef who understood this took the trouble to combine seasonal vegetables, gravy, seafood and mayonnaise, so that the taste of the dish could be changed and extended in a measured way. Undoubtedly, the waiter's professional service was also satisfying. Is French cuisine about taste or diet? The industry is arguing about this topic, and this chef seems to be exploring it. Personally, I think the ratings given by the Michelin reviewers to this restaurant seem a bit conservative or even stingy, and it deserves a more appropriate evaluation...

A set meal costs about two thousand yuan. The environment and service in the hotel are first-class. The food tastes pretty good, but the portion is too small. And if you eat this in Japan, you might feel that it is not special enough!