The meal bag used in the restaurant of the French Pavilion at the World Expo, who knows what it is c

I don't know much about French cooking, and what you say, there is something in it but the taste is very light, and that should be the aperitif of French food. The main course of French food generally takes a long time, so there is an aperitif before, a pre-dinner appetizer program, the appetizer is generally a salad, canned small fish and other small dishes that can be made immediately, and then with bread, and at this time the bread is generally like this, there are things in it, most likely olives and melon seeds, etc., not to increase the taste, but to increase the chew, because the taste is in the side dish. The general bread in France is the baguette type, the skin is the outside and soft on the inside, and it is almost impossible to eat after a day.

But this kind of bread can be left for a long time and chewy to eat, but the price is relatively expensive.

Therefore, this kind of tasteless bread is generally served with appetizers such as salads, waiting for the main meal, the French generally do not need to be served with bread for the main meal, and the main meal is served with dessert to help digestion and clear the greasy main dish.

I saw the photo, it should be right, it is a pre-dinner bread, this kind of bread in France is different in form and size, but in general the taste is similar, in other words, it is just attractive to the eyeballs, in fact, it tastes about the same, compared with the color and flavor requirements of Chinese food, it is far from the difference, so don't worship French food too much, in fact, it's nothing, and the method is as simple as possible, otherwise the kitchen can't be busy. It's just that there are a lot of steps to eat.

Observe the preparation of a meal in the kitchen.

In response Chinese to the great era and the architecture of the Palace of Versailles, designed by French pavilion designer Jacques Ferrier, the "Sixth Sense" restaurant reinterprets the classic décor of the time. The suspended ceilings, carpets and wall dressings in this enchanting setting are complemented by a sense of mystery from the animal world, where animal paintings will be found on the walls of the restaurant.

The seating in the restaurant also deserves a special mention. The French furniture manufacturer LIGNEROSET has created the dining room chairs designed by Jacques Ferrier and Pauline Marchetti for the "Sixth Sense" restaurant. This chair with a simple design and colorful patterns is also painted with a unique aesthetic.

At the "Sixth Sense" restaurant, 140 employees will serve customers, including 15 French employees who will be in charge of the restaurant. A view of the kitchen will be part of the pavilion's sensual journey.

Special "French Pavilion Cocktail".

Among the wines carefully selected for the customers of the "Sixth Sense" restaurant, Chateau & Pourcel from Château Puccio is the main star and has been sold in China. Château de Pugio is the wine-growing slope of the Languedoc – home of the twins, located in the south-east of France. The wine is characterized by a calm taste and a long aftertaste.

The "French Pavilion Cocktail" is prepared by the famous bartender Sebastien Bonafa, with champagne, vodka, orange liqueur, fresh orange, home-grown cinnamon juice, orange liqueur milk as the main ingredients.

Chef recommended. Mediterranean flair.

The gastronomic delights are created by the Bosser brothers with a Mediterranean flair. Local French cuisine and regional flavours will also be shown, including:

Orange vinaigrette seasoned with ultra-thin carpaccio with scallops, shallots salad;

lobster, smoked duck leg vegetables with mango, melon and macerated vanilla seed oil;

Slow-roasted candied lemon fish steak over the stove;

Zucchini stuffed with crayfish, shrimp-flavored fava beans with truffle cream sauce, crayfish skewers, etc.

300-500 RMB per person.

Matcha milk. Jean-Christian Chevalle, pastry chef at the Garden of the Senses, has also designed a dessert specially designed for the French Pavilion: matcha whipped milk, Givara crispy chocolate with hazelnut biscuits. What's special about this confectionery is that it looks like a small French pavilion.