Michelin Samsung legendary chef Eric Pras returned strongly, combining the pure spring flavor of France&#39;s &quot;picking&quot; with its wild imagination and curiosity, bringing a special package of two nights of &quot;famous chef flash&quot;. The temperature of spring, the new dish of spring, presents a beautiful journey of Burgundy...

Trip Gourmet Awards 2023

Maison Lameloise

Very good experience, good location, good dishes, good service, every dish is meticulous and delicious. The weather is a bit bad and left a little regret!

Trip Gourmet Awards

2024 Asia 100 - Restaurants for Views & Experiences

In the evening, the family came to the restaurant of this hotel to check in and eat. The dishes were still so exquisite and delicious. The waiter&#39;s attitude was still so good and polite. In the evening, they also sent a large fruit plate and liked it.

The dishes here are very exquisite, the location is very good, the price is very close to the people, the service of Ina, vivi and Nina is very good, the small holiday in October will continue to come again, facing the Oriental Pearl, it is a golden location, and there is a river view.

One of the Top Fine Dining  in Shanghai

I have eaten 2 times with my colleagues, and the main theme is a little improved + creative local dishes, the taste is OK. The environment is a bit like a bar nightclub, stylish, there are not many private rooms, and there is no separate bathroom. It is not suitable for business banquets. Friends can choose to have dinners and couples.

#16 of Local Restaurants in Shanghai

Located in the commercial center of Lujiazui, the environment is elegant, the dishes are exquisite, and the service is in place. The first time I tasted Western food, it was really a visual and tasteful enjoyment. I was impressed and immediately recommended it to my friends. I will visit this Western restaurant next time!

Come here for dinner on weekdays, although there are not many guests, the overall is not bad. [Environment] The lobby is clean and tidy and the atmosphere is good. [Service] Staff service is timely. [Taste] The dishes taste good. |Nine-story tower eggplant roasted Yuanbei ^ eggplant and seafood are beautiful. |One of the specialties of black pepper snowflake beef, good taste.

米其林三星传奇大厨 Eric Pras强势回归，将法国&ldquo;采撷&rdquo;的纯粹春日风味，糅合其天马行空的想象力与好奇心，带来限时两晚「名厨快闪」的特别套餐。春天的温度，春季的新菜，呈现一场勃艮第的美馔之旅&hellip;&hellip;

上海中心68楼的米其林三星法餐厅 后疫情时代  虽然搁浅了 Maison Lameloise 莱美露滋行政主厨 Yann Klein对各地美食的探索之路，却未能停止他对食材不同可能性的探索

Although the Michelin Samsung French Restaurant on the 68th floor of the Shanghai Center was stranded in the post-epidemic era, Yann Klein, the executive chef of Lemei Luzi, failed to stop his exploration of different possibilities for ingredients.

位于上海中心大厦68层的莱美露滋 作为上海知名的法式餐厅 米其林 美食林的二钻餐厅 提前预约是必须的 想要walk in真心不是太容易 不过餐厅整体质素颇高 非常值得称道 值得专程到访在这样的云端餐厅吃饭 你很难不关注到除了餐食以外的东西 比如景观 比如配合餐厅格调跟景观的餐厅布置 很难坚守在自己的餐桌前 而不挪步到其他位置来俯瞰一下不同角度陆家嘴的霓虹 而陆家嘴的夜 也的确是你值得驻足观赏的餐厅也是最大限度的为了满足客户需求 基本以景观位居多 而且空间分布的比较合理 桌与桌之间的空间距离也比较大 保持了很好的舒适度整体风格简洁明快 没有强烈的冲突色块 没有过多的摆设装饰 金属吊灯跟玻璃的组合很好的匹配了大楼的外墙结构 有一种自带的高级感 加上那一抹微笑的夕阳 真的是很令人陶醉比位置更重要的是内核硬实力 以三星米其林大厨Eric Pras为标杆 传承法国勃朗艮的优良基因 从装潢布置到餐具摆盘 细腻周到 食材新鲜 口味丰富而充满层次 惊喜连连法餐是可以做的很漂亮的 所以首先要做的好看餐前面包的种类要丰富 要有型 要有选择性 虽然通常我都不怎么吃 因为我觉得吃吃多了影响我吃正餐 不过对于胃口好的朋友来说 倒是可以各种味道都尝一下 这里的出品还是不错的开胃小点不求惊艳 但是要开胃啊 鹌鹑蛋 红酒干葱奶油冷汤倒是不错的选择前菜是鳌虾 芹菜根绿苹果 鱼子酱配法国芥末奶油 层次相当分明 好看也好吃特质炖煮蜗牛搭配蔬菜拼盆 蒜味雪霸 章鱼配珍珠面与罗勒高汤 都是很好的尝试临了 还有一个小惊喜 对喜欢芝士的朋友可谓是大彩蛋了 各种珍贵品种的芝士 大可以敞开了吃TIPS通常情况下 在吃完甜点之后 主厨会出来转一圈 了解一下食客对于当晚整个餐食的满意程度 如果想要合影 也是可以的 你们看到的很多高级餐厅的大厨合影就是这么来的 真不是牛X到谁谁谁都认识世界各地的主厨的 不要盲目崇拜当然一份价钱一分货 餐费是还需收取服务费的总体来说就是个人体验很棒的餐厅 非常喜欢

Lameluzi, located on the 68th floor of Shanghai Central Building, is a well-known French restaurant in Shanghai. Michelin food forest&#39;s two-diamond restaurant. It is necessary to make an appointment in advance. It is not too easy to walk in. But the overall quality of the restaurant is quite high. It is commendable. It is worth a special visit. It is difficult to eat in the cloud restaurant without paying attention to things other than meals, such as landscapes, such as restaurant layouts with restaurant styles and landscapes, and it is difficult to stick to your own table without moving to other locations to overlook the neon of Lujiazui at different angles and the night of Lujiazui. It is indeed that the restaurant you are worth stopping to watch is also the maximum to meet the needs of customers. Basically, the landscape is mostly and the space distribution is more reasonable. The space distance between the tables and the tables is also relatively large. It maintains a good comfort. The overall style is simple and clear. There is no strong. The conflict color block does not have too much decoration. The combination of metal chandeliers and glass matches the exterior wall structure of the building. There is a sense of high-endness with that smile. The sunset is really intoxicating. More important than the location is the hard core strength. Samsung Michelin. Chef Eric Pras is the benchmark, inheriting the excellent genes of French Bronze, from decoration layout to tableware, delicate and thoughtful, fresh ingredients, rich taste and full of layers, surprises and French meals can be made very beautiful, so the first thing to do is to have a good-looking bread before the meal. There is a type to be selective. Although I usually don&rsquo;t eat much because I think eating too much affects me eating dinner. But for friends with good appetite, you can taste all kinds of tastes. The products here are still good appetizers. Not amazing, but appetizers. Egg red wine dry onion cream cold soup is a good choice for the front dish is crayfish, leek root green apple caviar with French mustard cream, the level is quite clear, good-looking and delicious, the characteristics of boiled snails with vegetable pots garlic snowba octopus with pearl noodles and basil soup are very good attempts There is also a small surprise. Friends who like cheese can be described as big eggs. Various precious varieties of cheese can be opened to eat TIPS. Usually, after eating dessert, the chef will come out and take a turn to understand the diners&#39; satisfaction with the whole meal that night. You can also take a photo. You can see many chefs in high-end restaurants. This is the way you come. It&rsquo;s not a cow X to anyone who knows chefs around the world. Don&rsquo;t worship blindly. Of course, one price is what you pay for. The meal fee is still charged. The service fee is generally a People experience great restaurant very much like

趁着法国🇫🇷chef还没回国之前体验一回夏季套餐。整体不错，米一水平有，米二确实还不够点。菜品的口味应该是略有调整的，调味相对清淡，尤其是像慕斯，或者有些creamy的汤汁之类的。传统的法餐，不像博古斯那么老派，但摆盘也没有分子料理那么弹眼落睛，相对中规中矩一点。当然，个人还是更喜欢西班牙星厨们的手艺😋

Taking advantage of France 🇫🇷 chef has not returned to China before experiencing a summer package. Overall good, the level of rice is there, and rice two is really not enough. The taste of the dishes should be slightly adjusted, and the seasoning is relatively light, especially like mousse, or some creamy soup. Traditional French food is not as old-fashioned as Bogus, but the dishes are not as eye-catching as molecular cuisine, which is relatively satisfactory. Of course, individuals still prefer the craftsmanship of Spanish star chefs.

一年来10多次的莱美露滋，趁着端午小长假，正好莱美露滋法国米其林三星总店的主厨Eric Pras来魔都，又有了去上海中心吃饭的好理由。莱美露滋始于1921年诞生于法国勃艮第的沙尼小镇的Maison Lameloise，拥有30+年获得米其林三星的纪录，更是90+年上榜米其林，奠定了它的传奇地位。开胃菜面包泡芙，咸香的干香肠，夹层白芝士，醇香浓郁。龙虾蛋糕，龙虾蛋糕点缀可可脂、杏仁碎和西梅酱汁，甜美开场。塔可内部鳟鱼、白萝卜、牛油果组合，宛若初夏的微风，清爽怡人。一改往常的摆盘，置于银蛋内的经典勃艮第炖蛋更具视觉冲击。掀开蛋壳，点缀着面包脆的流心鹌鹑蛋，与法国总店的做法一脉相承。红酒奶油中炖制流心鹌鹑蛋，顶部点缀面包脆与菠菜，清新自然，而培根脆的咸香则又将层次感拉满。第二道开胃冷菜鸭肉啫喱细腻顺滑，入口即化，包裹法式刀豆，刀豆清香辅以杏桃果香叠加鸭肝醇香，味道层层递进。石九公正是肉质肥美时，鱼肉易碎，也更加挑战厨师功底。主菜石九公两吃考验厨师技艺以及对食材的理解。莱美露滋主厨Eric Pras坦言，他对于石九公情有独钟，它肉质鲜美，气味浓郁，与他六年前在法国南部工作时所料理的海鱼与大蒜混合汤，味道相似，进一步激发了他的创新料理灵感。精致土豆卷作配菜，蒜蓉蛋黄酱与石斑鱼汤化为酱汁。另一种石九公的做法是西餐中常见的塔塔，小盘中的石斑鱼塔塔在精细纹理的餐盘上流溢着美妙的色泽，与香煎石斑鱼交替享用。莱美露滋招牌鸽胸肉，鸽胸肉与骨头相连，在烘烤时为进一步锁住水分保持鲜味，静置与烹煮时间互为交替。月桂叶调味的干葱泥细密填塞在鸽肉中，埋在小碗底部的油封鸽腿肉，与蕞佳配菜樱桃相得益彰，因为樱桃里也填埋了鸽肉精华。微辣的玉米慕斯变化味型，再淋上自制乳鸽汁，气质温婉，味道浓郁。Eric Pras曾在法国践行多种&ldquo;鸽子+蜗牛&rdquo;的料理组合，然而去年伊始，Eric Pras别出心裁，决定用樱桃、黑蒜和勃艮第啤酒来尝试新的鸽子料理制法，鸽子在咀嚼时迸发的浓郁鲜香，所以打算尝试用更酸的调味来冲击鸽肉，以突破原有的美味认知。尾声一道大黄甜品以橄榄油口味的沙布蕾作底，大黄酱的酸甜与红蓼腌制过的大黄，口感清新独特。生姜奶油与上方的蛋黄雪葩结合，点睛清爽口味，浇上大黄调味的蜜汁，东方药材的淡甜飘然而至。#米其林 #米其林餐厅 #米其林一星 #上海莱美露滋 #美食旬味会

Lameluzi, who has been 10+ times a year, took advantage of the Dragon Boat Festival holiday, just happened to be the chef Eric Pras of the French Michelin Samsung Head Office, and had a good reason to go to the center of Shanghai to eat. So he met with friends to the old place on the 68th floor of the magic city. Go to the French MOF chef for a while. The last meeting was before the epidemic. Lemeluz began in 1921 in the small town of Shaini, Burgundy, France. It has a record of 30+ years of Michelin Samsung, and it has been on the Michelin list for 90+ years, laying its legendary status. In 2018, Le M&eacute;loz, a French Michelin Samsung restaurant for 30+ years, opened its first overseas branch at the height of the magic capital. This meal contains two classic treasures inherited from the old French store for centuries, duck liver lollipops and quail eggs hanging from diners&#39; hearts before the meal. - A change of the usual plate, the classic burgundy egg placed in the silver egg has a more visual impact. Open the eggshells, dotted with crispy, flowing eggs, the same as the authentic approach of old French shops. The classic burgundy eggs are combined with quail eggs and red wine cream, which makes people intoxicated with French style. The top is decorated with crisp bread and spinach, fresh and natural, while the crisp salty bacon is full of layers. -Duck meat is delicate and smooth, the entrance is instant, removes the internal duck liver to remove the fishy smell, wraps French knives, knives and beans with apricot fruit fragrance superimposed with duck liver mellow, and the taste is progressive. - Main course Shi Jiugong two eat to test the chef&#39;s skills and understanding of ingredients. Shi Jiujust is meaty and fat, the fish is fragile, and it challenges the chef&#39;s skills. Because there is no Shi Jiugong in France, the chef tries to use different cooking methods. After repeated trials, they explored cooking stone nine-kung with moderate hot butter and temperature. They only made it after the customer placed the order to ensure that the freshly baked stone nine-kung was fresh and plump. Eric Pras, the chef at Le M&eacute;tro, admitted that he has a passion for Shijiugong, which is meaty and smelly, similar to the sea fish and garlic soup he cooked six years ago when he worked in southern France, further inspiring his innovative cuisine. Fine potato rolls for side dishes, garlic mayonnaise and grouper soup for sauce. Another stone nine-kung approach is the common tata in Western food, the small plate of grouper tower on the fine textured plate overflows the gentle color, and the fried grouper alternately enjoys, is a fresh taste bud experience. - Lemmellozi signature pigeon breast, pigeon breast is connected to the bone, further locks the water to maintain the taste when baking, and sits alternately with cooking, even for the same time. The dried onion mud flavored with laurel leaves is stuffed in the pigeon meat, and the oil-sealed pigeon legs buried at the bottom of the small bowl complement the cherries with the cherries, because the essence of the pigeon meat is also buried in the cherries. The spicy corn mousse has a unique charm, and then drizzled with homemade pigeon juice. It has a gentle temperament and a strong taste. Eric Pras has practiced a variety of &quot;pigeon + snail&quot; combinations in France, but at the beginning of last year, Eric Pras decided to try new pigeon recipes with cherry, black garlic and burgundy beer. He affirmed the strong and delicious aroma of pigeons whizzing, so he planned to try to hit the pigeon meat with a more sour flavor to break through the original tasty perception. - A rhubarb dessert is made from olive oil-flavored shabuley, the sour and sweet rhubarb in rhubarb sauce and red cured rhubarb. The taste is fresh and unique. The ginger cream combines with the egg yolk sled above, finishing the refreshing flavor, pouring rhubarb-flavored honey, and the light sweetness of Oriental medicinal herbs is flowing. -#Michelin #Michelin Restaurant #Michelin One Star #Shanghai Lamei Luzi #Food Xunweihui

法国米其林三星餐厅Maison Lameloise 总店主厨Eric Pras这次来到了上海的莱美露滋，和行政总厨的徒弟Yann一起设计了整套的夏季新菜。午市套餐有三道式和四道式选择。我们当天选择了最高配置的四道式。开胃小点除了经典的鸭肝棒棒糖外，其余几款都是第一次吃到，从三文鱼到腌肉卷，小巧而口味丰富。用勃艮第红酒煮的洋葱泥混合着一只半熟鹌鹑蛋，整体口感细腻柔软。面包永远是法餐厅里的灵魂，酸面包、酥皮面包、无麸质面包任由选。面包可以不吃完，留着扫酱汁。这是我喜欢干的事。这次主厨在主菜里用到了石九公，一种石斑鱼，看来是对中国食材有了充分了解，现在石九公刚好是最肥美的季节，替换了餐厅原有的鱼做了两吃。热菜里，鱼肉油封方式，酱汁是虾和鱼熬的，不离本味。塔塔很清爽。鸭肉卷里卷了鸭肝和开心果。个人不是最喜欢里面的鸭肝，鸭皮的处理却很棒，一点烟熏味解了鸭肉不适的气味。sauce用面包来扫盘。香煎五分熟的鸽胸肉，可以做到软嫩无异味，一次比一次好。夏季菜里节瓜、桃子、玉米、土豆、云南的蘑菇、海芦笋，刀豆都透着夏天瓜果成熟的滋味。这次的甜品是巧克力和咖啡的组合，点睛的是曼特尼巧克力饼干上的咖啡慕斯带着空气感。从沙尼到上海，Eric Pras的粉丝也遍布全世界。这天就遇见很多老外粉丝专程来餐厅用餐，我们也不例外，和主厨们交流合了影。

French Michelin Samsung restaurant Maison Lameloise head chef Eric Pras came to Lameluzi in Shanghai this time and designed a whole set of new summer dishes with Yann, the apprentice of the executive chef. The lunch package has three- and four-course options. We chose the four-course with the highest configuration on the day. In addition to the classic duck liver lollipop, the rest are eaten for the first time, from salmon to stew rolls, small and rich in taste. A half-cooked egg mixed with onion mud cooked with Burgundy red wine, the overall taste is delicate and soft. Bread is always the soul of the French restaurant, sour bread, pastry bread, gluten-free bread is optional. Bread can be eaten without eating, keep the sauce. This is what I like to do. This time the chef used Shi Jiugong in the main dish, a grouper, it seems that he has a full understanding of Chinese ingredients. Now Shi Jiugong is just the most fat season, replacing the original fish in the restaurant to eat two. In the hot dish, the fish oil is sealed, the sauce is shrimp and fish, not far from the original flavor. Tata is very refreshing. The duck liver and pistachios are rolled in the duck meat roll. Personally, I don&#39;t like the duck liver in it the most. The treatment of duck skin is great, and a little smoky smell solves the uncomfortable smell of duck meat. The sauce uses bread to sweep the plate. Frying five-point ripe pigeon breast meat, can be soft and tender without odor, better than once. Summer dishes include melon, peaches, corn, potatoes, Yunnan mushrooms, sea asparagus, and knives. This time the dessert is a combination of chocolate and coffee, finishing with the airy coffee mousse on Mantney chocolate cookies. From Shaini to Shanghai, Eric Pras fans are all over the world. This day, I met many foreign fans to come to the restaurant to eat, we are no exception, and the chefs exchanged photos.

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