French cuisine has a rich taste and plenty of gravy; ingenious cutlery is a must for French cuisine. The gorgeous dishes satisfy your sense of sight; the wine satisfies your sense of smell; the food satisfies your sense of taste; glasses and cutlery crisscross in the peaceful space, it is best experience for your senses. The classical style of InterContinental hotel’s French restaurant gives the customers matchless experience.5 theme VIP rooms based on black and white, decorated in a cozy design, is filled with freedom and creativity. Library, Red wine, Martell, Flower of Paris and Latour VIP room will take private dinning to a new level. Thibaut Pouplard, the chef from France with affluent experience in international hotels, believes with the right combination of food and seasoning, you can cater the customers with the simplest ingredients, and make them enjoy the beautiful dinner in harmony.

法國菜的特色是汁多味腴,而吃法國菜必須有精巧的餐具和如畫的菜肴滿足視覺；撲鼻的酒香滿足嗅覺；入口的美味滿足味覺；酒杯和刀叉在寧靜安詳?shù)目臻g下交錯,則是觸覺和味覺的最高享受。華僑城洲際大酒店法國餐廳以典雅現(xiàn)代的風(fēng)格為客人呈現(xiàn)非凡的用餐體驗，５間主題貴賓包房在黑白兩色的基礎(chǔ)上，裝飾風(fēng)格添加暖色基調(diào)，崇尚自由和創(chuàng)新的主張在空間流淌。圖書館、紅酒、馬爹利、巴黎之花和中國惟一的拉圖爾紅酒等貴賓包房將私密用餐提升到新高度。而來自法國、有著豐富國際酒店經(jīng)驗的大廚Thibaut Pouplard相信，只要最和諧的搭配食物和調(diào)味料，即使用簡單的素材也能打動客人，讓客人在愉快的氛圍中享受美食。

一道極具創(chuàng)意的美食頭盤——清爽芥末蟹肉。法式芥末將清爽之感表現(xiàn)得淋漓盡致，芥末自身的綠色外衣也隱含著夏季的生機勃勃，從深海紅蟹里取出這昂貴的精致蟹肉來，打造成越南春卷的造型，配上還帶著清新露珠的香草葉，讓人眼前一亮。清爽蟹肉蘸上圓椒汁，然后輕輕吸一口玫瑰色澤的西班牙番茄凍湯，酸澀的口感輕而易舉的打開了味蕾。