LE PISSENLIT: Hong Kong residents’ discounts and French aristocratic atmosphere

Last time I celebrated with my friends, I chose LE PISSENLIT Dandelion The Wellington steak here is of very high quality and has a rich taste. Located in the Yifanghui shopping mall at Shenzhen Guiwan Station, there is a discount for Hong Kong residents to buy set meals at a discounted price by showing their Home Return Permit. So I came for the second visit and felt like I had traveled through a time tunnel into the 19th century and was immersed in the atmosphere of a French aristocratic festival. This time I will comment on Australian steak dinner for two Two appetizers Pepper tuna salad with citrus jelly The tuna is simply marinated in salt and then lightly fried until the skin is crispy on the outside and tender on the inside. It is then mixed into the vegetable salad and a citrus-flavored jelly made with Cointreau is added. The whole salad is refreshing and appetizing! Seared Maine scallops with caviar There are 3 fresh scallops, the meat is sweet and firm~ Lightly fried in olive oil and topped with caviar, the scallops exude a fragrant aroma. The thick scallops paired with caviar have a very rich taste. Soup 2 types French Onion Soup Last time I drank the soup made from beef bones, and then used 10 pounds of onions to fry until caramelized. The finished product of 2 pounds of onions removed the unpleasant spicy feeling, leaving the full onion itself with rich onion fragrance and sweetness, and then paired with baguette slices and ancient coconut cheese, the taste is salty and rich~~ Corn Chowder Fresh corn is added to the cream. The carefully selected corn is peeled by hand, then the corn kernels are mashed into a paste while retaining some of the corn pulp. main course Australian Grain Fed 300 Days Angus Tomahawk Australian Angus calf fed for 300 days, the Tomahawk is the bone-in ribeye part, the meat is firm and juicy with a strong beef flavor~ There is also a full sense of ritual when serving the dishes. The chef pours liquid nitrogen into the container of vanilla and makes Provence vanilla sauce in front of the guests. The vanilla is quickly frozen at -190 degrees Celsius and then placed in a 200-degree high-temperature plate to slowly melt the sauce. The alternating hot and cold allows the aroma of the vanilla to spread quickly. Take a bite of the original steak first, then pair it with the melted Provence herbes sauce. The texture of the herb sauce is just right to neutralize the greasiness of the steak! Vegetable platter Use freshly picked fruits and vegetables to season with salt, then grill and fry to remove the greasiness. Dessert Black Forest Knight (Black Forest Cake) Dark chocolate mousse with moist and dense sponge cake and chocolate crumbs to enhance the taste~ #Register for July hotel test sleeper #Shenzhen check-in #Resident writer #Register for local experience tester #Register for high-speed rail tester #Register for cruise tester