Beijing Detaisa Restaurant， The first French restaurant in Beijing featuring imported fresh oysters!

The first French restaurant in Beijing featuring imported fresh oysters. It supplies over 20 fresh oysters and global seafood every day. This is the first choice for oyster enthusiasts in Beijing. Environment: The new location was designed by renowned designer ODD. Entering the new store, the deep blue color scheme gives a sense of underwater tranquility, like a mysterious diving time. From visuals to taste buds, lead guests on an underwater stroll. The restaurant has 8 double rooms and 3 rooms to meet the different dining needs of diners. The seafood bar at the entrance adopts the classic display of the old shop.

The new store has designed the bar counter in a circular arc shape, resembling a huge seashell on the seabed. The handmade copper on the bar counter and background wall was hand hammered by sculptors for a month. Under the illumination of the lights, the folds shimmer with a dark golden luster, like an open treasure, just like people's feelings towards seashells. Prying open a shell always brings surprises, just like Shakespeare's classic line 'The world is your oyster'. Meidian Xiaobai Dry White Wine 2018p3. Signature butter garlic bread P4. French Emperor Oyster, Royal David Huff Oyster P5.

Crispy golden bullfrogs are one of the classic ingredients in French cuisine. The restaurant chef marinates the bullfrogs and quickly deep fries them at high temperatures. The green sauce outside is Lalle mayonnaise and parsley powder~P6 and P7. AOP French Saint Michel Bay Blue Mouth Blue Mouth Protection comes from the origin of the Saint Michel Bay in France, from July to February of the following year, which is the best season for consumption~Because the ingredients are delicious enough, only white wine, garlic slices, and 1.9 layer tower seasoning~P1 and P8.

Thousands of layers of Fymal fish is a signature dish that requires a two day advance reservation. This is also a classic dish inherited from Burgers in France. The restaurant has upgraded from the original sea bass to the same day's empty throat black fish. Select only the tenderest part and fill in homemade seafood mousse with seafood and scallops. The outer layer is sealed with cocoa and meringue, and then baked in an oven. The entire production process takes three hours~The purpose of retaining the fish skin is to solidify and seal the water~The sauce is homemade watermelon willow sauce, which not only stimulates the sweetness of the fish, but also balances the greasy messenger.

P9~P11。 Roast three yellow chickens with lamb and lamb rice juice for 48 hours to make the skin more tough and the flavor of the chicken more intense. After grilling, the moisture in the chicken is locked in under the protection of the skin, making it more tender and smooth. Sauce is a French rice wine made from rice wine and cheese. The side dish is linear bacteria~P12. Madeline has a strong creamy flavor, a soft inner layer filled with the aroma of milk, and an outer layer sprinkled with a little cinnamon powder, making autumn and winter warmer.