I like the elegance of French food and the elegance of French food. When French food meets Xiamen, a casual and simple city in China, the opening of Luyu Garden provides a home for people who love French food.

The newly opened Luyu Garden Restaurant is located on the first floor of Panji. It is positioned as the dining concept derived from the French bistro Bistro and incorporates the production intentions of Fine Dining to present the beauty with a more relaxed and harmonious dining atmosphere. Inspired creative cuisine and wine, this is the gourmet lounge.

The delicious food is like flowers, and Luyu Garden is really a fashionable and beautiful girl like flowers. She steps up the steps and changes the scenery. The terrace corridor, banana leaves, sunshade fans, and high chairs, every item exudes romance and elegance. Fragrant cars and beautiful women accompany the road, opening up a new delicious romantic time in Luyu Garden.

In the hall, there are many drinks on the bar, and the bar staff operate skillfully. The cups are clearly layered, and cold and delicious drinks and drinks swirl in the mouth. The wine cabinet in the hall is filled with a dazzling array of red wines neatly arranged, forming a landscape.

The hanging flowers on the ceiling, the white cloth curtains, and the courtesy of the waiters are filled with French elements everywhere. The house was full of friends, laughing and laughing, and the light was intertwined. The elegant sound of a violin sounded, making me feel happy.

The main character of the restaurant is Executive Chef CHEF TOM, who studied in France and worked at Le Chapon Fin Restaurant in Bordeaux, South France for five years. He is also the food promotion ambassador of the Southwest French government in China. He is also a teacher of Yu Zhilan Sichuan cuisine master Lan Guijun. He has a thorough understanding of Chinese and Western concepts, an in-depth and meticulous understanding of French ingredients, and his own unique concept of Chinese cooking.

The mottled sunlight shone in obliquely, and the sun was just right, and afternoon tea was open. Tasting delicious food, tasting culture, and exotic customs bring us different enjoyment.

Today's appearance of fresh horse dung sea urchins laid the stage for this banquet. The freshness is only preserved for 60 days in summer. The water from the Gold Coast is clear, and the low temperature and high salt bring a wonderful taste. The sea urchins are born like swallow fat. Eating in season is the best tone.

The elegance of the meal is reflected in the whole process. Smoking the Australian M7 beef ribs with grape vines is one of the best in a thousand: I only take the steak from the middle of the seventh rib of the beef beef, and I feel satisfied thinking about it. I only take a thousand pounds of beef and only take the best part, and then use grape teng and oak fireworks to smoke it. Inject the mysterious atmosphere of fruit wood into the beef, and then cook it slowly at a low temperature of 68° for 16 hours, completely hold the moisture and gravy, and dip it in the exclusive and secret bourbon sauce. The taste is fresh, sweet, tender, and full of aroma.

DANIEL SORLET raw oysters, learned about the French people's passion for raw oysters from the Chinese textbook "My Uncle Jules" in primary school. This time, I finally had the opportunity to taste the three-year-old French oysters. This is a raw oyster born in 1930 and still popular around the world. It has a low temperature and slow growth period, and has a growth period of three to four years. As a result, the oyster meat is full and firm, the taste is salty, sweet and fluffy, and the flavor of milk is full.

Blue lobster is thick, tender, smooth, strong and sweet. You can feel the rich and beautiful lobster flavor as soon as you enter the mouth, and you can also faintly taste the salty aroma of the ocean.

To say that today's eye-catching is Hermes in the Spanish ham world. Carrascom, which started in 1895, brought the Iberian black pig from Extremaura in the west to Guijuelo in the northwest to air-dry and mature it. Seeing the whole pig mixed into one, the chef carved it carefully like a sculptor. This acorn feeds the Iberian black pig ham with ham sausage, which is full of flavor.

The thin pizza is crispy and crisp. The cheese, ham, and seaweed on it bring a delicious and sweet flavor.

It is said that meals belong to women, so desserts are indispensable. Here, you can enjoy their taste to the fullest.

The exquisiteness of French cuisine and Xiamen's unique temperament. In the Garden Restaurant, this inspired cuisine brings your taste buds home. Lume Gastrolounge has become a light in life. Good food gathering time and bright sunshine are indispensable parts of life.