Enjoy French cuisine with an Asian twist, created by Chef Olivier Pistre and his team. Savour exquisite wines and cocktails and service with precision, against the magnificent backdrop of the Bund.
Dutch Milk-fed Veal Tenderloin
A fine dutch milk-fed calf tenderloin is used as the main ingredient, then pan fried till slightly cooked and pair it with baby potatoes, onion cream, sweet bean sauce, smoked ham and veal sauce for a rich and flavourful taste.
New Zealand Manuka Honey
Created by Chef Olivier, the dessert is made with yoghurt and a jellylike honey wine inside, wrapped together in a crafted honeycomb crisp, and then drizzled with Manuka honey.