Wine&Dine Le Bouchon

This restaurant is full of European style. It is not big, but it is quite warm and romantic. According to the rules of Western food, bread is served first, then salad, then main course, and finally dessert. During the meal, dry white wine is served first, followed by dry red wine with the main course. Finally, cognac and brandy are served. The waiter has a good attitude and keeps serving.

This area of ​​Jing'an District is hidden away, and there are many sweet spots. If you pass by an inconspicuous storefront inadvertently, you may miss a sweet restaurant. This restaurant doesn't look big, but it is very old. Don't even think about eating there on weekend nights without a reservation. As soon as you enter the door, it is decorated in a very warm family style, as if you are visiting the Chef's home, with red and white dove tablecloths, flowers and photos of the chef placed in a prominent position. The small house has two floors. The bottom floor is a restaurant and bar, and the small balcony upstairs is very comfortable to drink and sing in the cool breeze. The first time I went there, I was fortunate to meet the chef and owner and his wife. I heard that the chef, who was formerly from the Ritz, quit his job in Dubai specifically for his wife and came here unwillingly to buy this restaurant. It's so romantic. I am looking forward to the dishes, and every dish is full of love~ The appetizer is the Burgundy French snails with potatoes, which are popular in France. When the snails came up, the shiny and glittering snails made me forget my fear of snails instantly~ The butter and garlic base must be very fragrant, and paired with the dense potatoes at the bottom, the fusion is perfect. No wonder it is a delicacy that has been passed down for hundreds of years. How can we miss foie gras with snails? The homemade foie gras of Boson must be a must-order, paired with applesauce, fig jam and raspberries, spread on freshly baked toast, like jam, the salty and sweet jam of foie gras is just right. Pan-fried scallops with artichokes, French ham, mint sauce, the first time I tried the combination of scallops and ham, the collision of ocean and land, sweet and salty, fresh and fresh. Paired with artichokes and mint sauce, it is just right to relieve greasiness and refresh. The main course is here, how can we miss steak. Traditional fillet steak is served with tender-fried foie gras, topped with fresh spinach, drizzled with port sauce and black truffles, full of vitality~ Confit duck legs are also the signature dish of the store. I have eaten confit duck legs from many restaurants, and it is not easy to make them well. The duck skin is crispy and the duck meat is tender after being sealed with duck oil, and then topped with the chef's specialty mashed potatoes, which adds a creamy taste, garnished with scallions and mustard seed sauce, which just removes the mutton smell. Black tiger prawns with pilaf spiced rice are unique and a bit like Southeast Asian curry, full of spices, the rice grains are moderately hard and taste great. We were not satisfied with it, so we ordered the store's signature Riesling chicken leg with morels. This dish is made on the spot and requires patience. When it was served, wow, the aroma of wine was overflowing. The Riesling white wine added to it was burnt, and the chicken leg was also crispy and tasty, super delicious. For the final dessert, I conservatively chose my favorite lava chocolate cake. The collapse of "magma" meets Tahitian vanilla seed ice cream, the fusion of ice and fire, which makes me feel happy. There is also a caramel pudding worth trying, which is full of milk flavor. Since it is a tavern, you can also have a drink. The signature Murmur is worth a try. It has a three-layer taste, rum as the base, and is paired with pineapple and lemon juice. It is very suitable for girls to drink~

It is the mascot here, and various pig shapes are distributed everywhere. We ordered a few dishes with French characteristics to try. Fried scallops with artichokes, this French lily is very special, the fried strands are very fragrant and a little bit rough, and the scallops are also tender because the heat is properly controlled. On top is French ham, thinly sliced, which increases the freshness, and a little mint sauce is just right for flavor. Burgundy snails, French cuisine is always inseparable from snails, and French famous dishes snails must be ordered. This snail that made the tsar praise you hundreds of years ago. We also ordered one to try. The temperature of the table is very hot, with mashed potatoes as the base, which is fragrant and dense. Adding garlic, parsley and butter also adds fragrance. The snail is indeed chewy and tender. Black Truffle Brie Cheese, a soft cow's milk cheese named after the place of origin in northeastern France, is very easy to cut, a little lighter than blue cheese, but also a little spicy. It can be eaten directly, mixed with black truffles, and the fragrance increases. If you feel sick, you can eat it with some chicory, which is very refreshing. Homemade foie gras is not greasy at all. Cut it with a knife and spread it on French toast crispy bread. Add sweet applesauce and fig jam. It is not greasy and very dense. Compared with fried foie gras, I still like this method. The main course is fish and steak. The Australian sea bass is very solid. The most essential middle section is taken and fried until the surface is slightly crispy. It is paired with zucchini salad, capers and black olives. The ingredients are relatively rich. The acidity of capers is just right, making this dish full of charming acidity, especially appetizing, and the sun-dried tomatoes on the side are also. Black tiger shrimp with pilaf spiced rice is different from Spanish paella. But both are Mediterranean style, made of raw rice, mixed with spices, oil, etc. The rice is a little hard, and the black tiger shrimp on it is huge. The sauce is mixed with the rice and slapped. Confit duck leg is also one of the must-order dishes of French cuisine. The whole duck leg is cut into two and the bottom is covered with mashed potatoes, which is very creamy. This dish is a very classic French country dish. The production process is actually quite complicated. The skin of the duck leg is particularly delicious, and the meat is fragrant and flavorful. It is also paired with scallions and mustard seed sauce. Once there is no smell of mutton, it is an independent existence of the East and the West from the braised duck leg in this restaurant. The traditional way to cook fillet steak is to bake it to medium rare. The beef tenderloin is quite chewy, and it is also paired with tender-fried foie gras, fried spinach, black truffles and port sauce. French desserts ended, and the order was classic again. Caramel pudding Crème Brûlée, the recipe of each restaurant is different, this one is not particularly sweet, I like to hear the sound of caramel breaking, and it tastes good when mixed with egg pudding. Lava chocolate must be eaten with a bite of cake and a bite of ice cream. The feeling of ice and fire is not too good, and the chocolate is very rich. After dinner, sit on the second floor, where there is an open-air bar. The color combination of the sofa seats and cushions is very warm, and there are fresh mint leaves, which are grown by ourselves. I ordered a non-alcoholic mojito, and the refreshing summer breeze blew over my face.

I came to this French restaurant in Shanghai that has been open for more than 20 years. As soon as I walked in, I could feel the strong French atmosphere. The store manager MAY was very warm and considerate. The service during the meal was also very thoughtful. I tried all the menus launched during this autumn restaurant week. The green bean soup, Australian sea bass, roasted spring chicken and desserts were all very good. The recommended wines also had rich tastes. I spent a pleasant night with my girlfriends in this warm restaurant that felt like home.

The environment of this restaurant seems to have returned to the south of France. Every dish is very authentic, no worse than what I had in London. The wine list is not large but the quality is good. It's great.