尽管主要的菜肴都是现代法国菜，厨师却是马达加斯加人。我们品尝了意大利方饺，zebu葡萄酒酱牛排（zebu是当地牛肉），汉堡包，羊羔肉、鱿鱼。
The chef is Malagasy, though the dishes are modern French fusion, and we feasted on foie gras ravioli, zebu steaks in wine sauce (zebu is the local beef), ham, lamb and calamari.
法国菜是编入20世纪的乔治·奥古斯特·埃斯科菲耶，成为现代版的高级菜肴。
French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine.
春天餐厅以现代手法为经典的法国菜，厨师丹尼尔玫瑰誓言他的食客在这亲密的餐厅。
Spring restaurant -serving classic French cuisine with a modern twist, Chef Daniel Rose wows his diners at this intimate restaurant.
春天餐厅以现代手法为经典的法国菜，厨师丹尼尔玫瑰誓言他的食客在这亲密的餐厅。
Spring restaurant -serving classic French cuisine with a modern twist, Chef Daniel Rose wows his diners at this intimate restaurant.
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