Congelé Kitchen

advantage: 1. The presentation of all meals is beautiful, which greatly increases appetite. 2. The freshly baked bread is very delicious, and it is paired with a large amount of cream, which makes it possible for people to eat it boldly, and if you can eat it, you can continue it indefinitely. 3. The main course of the day was 14-day dry-aged cherry duck breast, which was handled very well. This is the first time I have eaten such a Juicy duck breast. Stacks for a great layering. 4. Desserts are chocolate brownie and caramel brisket, both are delicious, especially the unique caramel aroma of caramel is never eaten in other restaurants! Big push! 5. There are many flavors of ice cream, especially the Normandy milk flavor. The milk flavor is very strong, and other flavors are also delicious! 6. The chef and the service staff are very kind and polite. Although the water fee is charged at 70 yuan per person, she will come to add it immediately if it is not enough. In terms of service fee, it is very cheap. 7. There is no additional service charge. ————————————————————— shortcoming: 1. There is no parking space, both cars and locomotives. Drivers must park at the parking lot on Zhongming South Road and then walk in. It is better (no star deduction) 2. The same table can only order the same main meal, and the order is not accepted on the day, it is directly decided by the chef. In the restaurants I have experienced in the past, the content of the meal can be decided on the same day, and there are various choices, so I am very surprised now! At this price, I originally expected to order different main dishes with my family and share them with each other, but it didn't work, forming a small regret. (This is a personal subjective feeling, and I did not do my homework before eating. After the meal, I asked the chef to understand that the in-house manpower was insufficient to provide this service, so I will not deduct the star, but I hope to share my experience with future customers. Be sure to check with the chef in advance.)