Maison Lameloise SHANGHAI

The three-star Michelin chef Eric Pras returns with a bang, combining the pure spring flavors "picked" from France with his wild imagination and curiosity, bringing a special two-night "Celebrity Chef Flash" set menu. The spring temperature and new spring dishes present a culinary journey of Burgundy...

The three-Michelin-starred French restaurant on the 68th floor of Shanghai Tower In the post-epidemic era, although the exploration of food from all over the world by Maison Lameloise Executive Chef Yann Klein was put on hold, it did not stop his exploration of the different possibilities of ingredients.

Located on the 68th floor of Shanghai Tower, Lamelouse is a well-known French restaurant in Shanghai. It is a two-diamond restaurant in Michelin and Gourmet Guide. It is necessary to make an appointment in advance. It is not easy to walk in. However, the overall quality of the restaurant is quite high, which is very commendable and worth a special visit. When eating in such a cloud restaurant, it is difficult not to pay attention to things other than food, such as the landscape, such as the restaurant layout that matches the restaurant style and landscape. It is difficult to stick to your own table without moving to other positions to overlook the neon lights of Lujiazui from different angles. The night of Lujiazui is indeed worth stopping to watch. The restaurant is also to meet customer needs to the greatest extent. Most of the seats are landscaped, and the space distribution is relatively reasonable. The space distance between tables is also relatively large, maintaining a good comfort level. The overall style is simple and bright, without strong conflicting color blocks and too many decorations. The combination of metal chandeliers and glass matches the exterior wall structure of the building very well. There is a sense of luxury. With that smiling sunset, it is really intoxicating. More important than the location is the core strength. With three-star Michelin chef Eric Pras is the benchmark, inheriting the excellent genes of French Burgundy. From the decoration to the tableware, it is delicate and thoughtful, the ingredients are fresh, the taste is rich and full of layers, and there are surprises French food can be made very beautiful, so first of all, it must be made beautiful The types of pre-meal bread should be rich, stylish and selective. Although I usually don’t eat much because I think eating too much will affect my main meal, but for friends with a good appetite, you can try all kinds of flavors. The products here are still good The appetizers are not amazing, but they must be appetizing. Quail eggs, red wine and shallot cream cold soup are good choices The appetizers are lobsters, celery roots, green apples, caviar and French mustard cream. The layers are quite clear, beautiful and delicious Special stewed snails with vegetable platter, garlic snow bar, octopus with pearl noodles and basil soup are all good attempts Finally, there is a small surprise. It is a big easter egg for friends who like cheese. You can eat all kinds of precious cheeses TIPS Usually, after eating dessert The chef will come out to take a look around to see how satisfied the diners are with the meal. If you want to take a photo, you can. That's how you see the chefs in many high-end restaurants take photos. It's not that awesome that so-and-so knows chefs from all over the world. Don't blindly worship them. Of course, you get what you pay for. A service charge is also required for the meal. Overall, it's a great restaurant for personal experience. I like it very much.

I wanted to eat western food on short notice. The western food in Hangzhou can only be regarded as simple western food. I decided to take the high-speed rail to Shanghai to eat! I booked a seat by the window one day in advance. It is definitely a good value for money and a real view seat. You can enjoy the panoramic view of Pudong while eating. It is also a sunny day! I can't eat too much by myself. I ordered a lunch set of 488 set + a glass of Sauvignon blanc + 15[%] service charge! "Duck liver lollipop" is very cute, girly, and delicate. Who makes me like everything related to duck liver and goose liver! "Fried snails wrapped in squid ink bread" Okay, forgive me for looking at these two. It really looks like black coal balls, but it is definitely a surprise when you eat it. It is crispy on the outside and tender on the inside! I have to say that his family is really super generous. There are really a lot of amuse bouche, and there are surprises one after another. Everything is delicious beyond imagination! The appetizers haven't come yet, and I feel full! Speaking of the appetizer, it was average, the puff pastry felt too hard I chose "Snail Octopus" for the appetizer. I don't know why, but I feel that the snails in Paris are more delicious with shells! I chose cod for the main course. The steamed cod was served with mini rice balls, mussels and clams, and the taste was light and sweet! "Pineapple Crisp Sherbet Sago" is a free dessert, refreshing and delicious! "Lemon Jasmine" is a formal dessert, with ice cream + sorbet and almond cookies at the bottom. It is another refreshing dessert. I think the acidity is just right! At the end, a dessert platter and a small cake were also given. Although the quantity was not large, it was really as others said, I was so full that I had to lean on the wall to get out! I suddenly thought of a sentence in Liang Qiushi's "Talking about Food in Yashe": Flowers are half-opened, wine is slightly drunk, and the feeling of being slightly drunk + the beautiful scenery of Pudong + such good weather = really happy! Thank Maison lameloise for giving me such a pleasant French dining experience! I forgot to mention that the sommelier was a lovely Taiwanese girl with a soft Taiwanese accent that sounded so nice. She also helped me take photos as souvenirs, for which I was very grateful!

This is a restaurant that has been controversial since its inception and was once pushed to the forefront. The rumor I heard was that because Chef Eric was unable to come this year due to the pandemic, the creative team in China started using local ingredients and was able to cure the problem of acclimatization. So the day before yesterday, a high school classmate whom I hadn't seen for a long time asked to visit me, so we made an appointment to meet here. The Shanghai Tower, towering into the sky, broke the previous three-legged pattern. There are only two restaurants on the 68th floor, Yunshang Qianwu and Lameloise. The plans of these two companies to compete for the high-end Japanese and French cuisine in Shanghai seem to have failed one after another. The latter quietly lowered its prices a year after its move in, and has lost its former arrogance. When making reservations, the staff who answered the phone thoughtfully asked about dietary restrictions, seat preferences and dress requirements. I asked casually, can I bring my own wine? "Yes, but you may need to buy a bottle of the same grade of wine on our wine list to reduce the corkage fee." This was unheard of. After saying that we may not be able to finish two bottles of wine, the staff changed their words after coordination: "Our sommelier will charge a corkage fee ranging from 800 to 2,000 yuan based on the quality of the wine you brought." "Yes, thank you." The corkage fee was 800 yuan, and there was a precedent for Bombana on the other side of the strait, so Lameloise doubled the ceiling by himself. I asked again if I could have the wine list sent to me, and was told that our wine list is confidential and cannot be disclosed. There is a vague sense of unhappiness, not directed at this restaurant alone, but the fact that the entire Shanghai catering industry seems to have failed to establish a complete information system. Different menus and wine lists can only be glimpsed from the pictures returned by a certain review software, which is an extremely unfavorable habit for restaurants. If we leave all the say to the market and can only learn about a restaurant from numerous and uneven reviews, then how can we talk about independent spirit? After we were seated and waiting for our friends, the waiter thoughtfully brought us snail-flavored popcorn, one of their signature dishes, and then handed us the menu. After the four- and five-course menus comes the A la Carte, a small detail being that a table can choose different menus, and dishes of the same price can be switched around at will. I went through two sets of tasting menus that night, which basically covered the entire menu. Here I will write about the ones that left the deepest impression on me.

Shanghai Tower, the tallest building in Shanghai, is worth a visit. Maison Lameloise, a three-star Michelin restaurant, has been open in Shanghai for more than a year. I took the opportunity of my friend's birthday to explore it. After booking, tell your needs to the account manager, she will collect the deposit in advance, arrange the seat you need, and receive the dress code for dining. Looking forward to attending the dinner on the day, on the 68th floor of Shanghai Tower, you can enter from the office building and there is an exclusive elevator directly to it. There is a welcoming etiquette at the elevator door and take you to your seat. It is facing the Bund, and I also like the view of Jinmao Peak. Every dish is exquisite and attentive. The dishes are served one by one according to the dishes you choose, and the composition, method and taste of the dish will be introduced in English or Chinese. The foreigners and Chinese waiters are polite and orderly. Tasting each special dish has become a kind of expectation. It is a masterpiece that I am reluctant to taste. The dishes are basically fresh and original. Basically, it takes 4 hours to have a feast. There is also a surprise cake for your birthday. Candles are lit to make a wish. A beautiful birthday card is written on the plate. Finally, there is a photo with Mirador and a birthday greeting card for you. It is an extraordinary experience and an extraordinary restaurant. I look forward to seeing you again next time.