法国舅舅家小酒馆CHEZ JOJO(富民路店)

We came as scheduled on a rainy Friday. The waiter and the French boss were very welcoming. I said it was cold and they took the initiative to arrange for me to sit in a small area. They also changed the air conditioning to heating and sent me hot water to warm my hands. I like the service. The dishes were also good, large in quantity and delicious. I could pay with Alipay in the end.

Overall it was good. The restaurant manager was a foreigner who was very talkative and recommended us a good wine. The steak was a little rare. The dessert was lovely and had a strong milky taste.

It's a pity that we couldn't sit on the terrace on the second floor. The environment is great. The dishes are basically good. The confit duck leg is crispy on the outside and crispy on the inside, which is perfect. The appetizers, desserts and squid ink pasta are also satisfactory. It's just that the Chinese stomach is not impressed by the raw beef tartare.

Golden sign, white exterior, No. 1 Yueyang Road A classic bistro, with a distinct French country feel and a slightly worn-down interior. A long row of wine cabinets, illuminated by warm lighting, made taking photos difficult. Foreigners were everywhere. ‍♀️ Pre-dinner bread Placed in a bamboo basket on a red and white checkered tablecloth, the bread had noticeable air holes. I'm not a fan of French bread, but this one was soft and delicious. I usually only take one bite, but this time I ate two! ️ French Onion Soup with Baked Cheese I'm not a fan of onions, but this soup completely captivated me. The base is delicious, complemented by the cheese and bread. The onions aren't overpowering, just a hint of sweetness. What's even more surprising is that the bread soaks up the broth, leaving a delicious flavor. French Escargot I've had snails a few times, but never really liked them. My uncle's was an exception. Snails are a French dish that really tests a chef's skills. The meat is tender and rich, and the garlic and onion seasoning is so delicious that you can't get enough of them. Grain-Fed Angus Bone-In Rib-Eye Steak A 500g portion was more than enough for two girls. The whole steak was incredibly thick, and I chose medium-rare. The texture was clearly visible. [Color] The bone-in side had noticeable marbling, and the charred brown exterior revealed a pink flesh. A simple seasoning of sea salt and black pepper was enough. The meat was tender and fragrant, and I absolutely loved the bone-in steak. The value for money was incredible. Caramel Pudding The pudding was served on a plate, so the dough was large and thin. It was smooth and delicate, infused with the flavor of egg, and the caramel was crispy and fragrant. Floating Island The name is inventive, and the execution is realistic. The white on top doesn't look like marshmallows; it feels like some kind of egg white. The texture was a bit ordinary.

We booked for 5:30, but this place had a power outage. It was the first time I'd ever encountered this. Without advance notice, we might have arrived late! We waited until after 6:00, and the phone rang! What can I say about the service? They said we were given a window seat by the door, which I thought was perfect without electricity and air conditioning! Then they said the other guest hadn't left yet! What? And then there was an Aquarius here, who loves corners, which perfectly suited her needs. I won't go into details! At checkout, they insisted we scan their QR code! This forced attention authorization was so uncomfortable! As for the food, this place was great value. The set menu didn't include drinks, but Aquarians love drinks, so we ordered our own. There was no water service! Honestly, I'd give it an 8 out of 5, that's the limit! The French escargots were served with bread; the bread complemented the greasiness of the escargots perfectly, and the combination was satisfying. The duck leg was incredibly salty. My order failed. I guess I haven't even returned from the Czech Republic yet. Why did I even think of ordering duck leg?! The sole fish was truly unique, paired with milk, and the flavor was unique. Highly recommended! As for desserts, my friend thought her caramel was too sweet, but mine floated and swam, which was really delicious and creative!

The beef tartare with pesto sauce at my French uncle's was truly amazing. The foie gras, both entrée and the blue cheese platter weren't overly heavy. The stubborn chef refused to yield to the Chinese gusto. The roasted rabbit leg and confit duck leg retained their traditional flavors, so they might be a bit salty. The only minor flaw was the Greek red wine, which was too acidic and lacked any tannin. I prefer these guinguette bistros to fine dining French cuisine.

The French guy at the door is the manager, not the boss, the French uncle. The confit duck leg is well received. The steak in the foreign restaurant deserves 5 points. The taste is on par with the 3 points I usually get in western restaurants. The small terrace on the second floor is neither too cold nor too hot, which is very comfortable. If it gets any hotter, there will be mosquitoes. By the way, remember to order the caramel pudding. The amount served surprised me. I think the uncle's pudding is a family size.

The restaurant is located in a small, two-story house on Dongping Road, Yueyang Road. The dining environment is quite cozy. [French Onion Soup with Baked Cheese] The soup contains shredded onions, cheese, and bread, and the taste is a bit salty. [French Escargot] When this dish was served, the bread hadn't arrived yet. The waiter said it was still toasting and needed to wait a few minutes. By the time the bread arrived, the escargot had gone a bit cold, which affected the taste. [Australian 180-Day Grain-Fed Angus Bone-In Rib-Eye Steak] 500g, served with potato wedges, ordered medium-rare. It was a thick steak, which you can season with black pepper and sea salt. It was crispy on the outside and tender on the inside, and the taste was quite good, but the steak quality was average, a bit stringy. The center of the [Floating Island] has a marshmallow-like texture, while the surrounding area resembles melted ice cream. The [Caramel Custard] is served in a shallow bowl with a thin layer of custard underneath, resulting in a slightly richer and sweeter caramel. The French owner is very welcoming and will inquire about the dishes. The wait staff are also prompt in serving and clearing away food.