There aren't many French restaurants in Shenzhen, but there are plenty of great ones, such as Pipette on the first floor of the InterContinental Hotel in OCT.
Pipette, which means wine straw in French. In 2009, it was named one of the 50 Best Restaurants in China by Food & Wine magazine, and won the one-star recommendation honor of Ctrip Gourmet Forest 2018 Shenzhen List, which can be called the best French restaurant in Shenzhen.
Pipette is subject to frequent changes. Former chef Peter Trewenack has served US Vice President Bai and Czech President Miloš Zeman, while the current chef is introduced by the waiter as Chinese Zhu Runbo, who previously worked at Shangri-La Hotel and has been engaged in Western cuisine for many years. In addition, Pipette's signature dining project, 3D Little Chef's Adventures, was also a sensational restaurant, which is similar to the No. 1 Japanese restaurant in Shenzhen, "Flower Dance Impression", but Pipette ended its contract with the partner in March 2018 and no longer provides this dining program. If diners are interested, reservations can be made at the hotel's other restaurant, Coriander Southeast Asia.
Despite frequent changes in chefs and menus, pan-seared foie gras remains a constant fixture in Pipette's appetizers. Europeans list foie gras as one of the world's three delicacies, along with caviar and truffle, and the foie gras fried on an iron plate has a rich flavor, delicate and smooth taste, melts in the mouth, with a faint foie gras fragrance, and no fishy smell. The French oyster, on the other hand, is considered to be the most flavorful oyster variety in the world, with dozens of varieties of oysters. Pipette offers high-end French oysters such as Moon Oysters, Anzhilian Oysters and Girarardo Oysters for diners to enjoy.
Each of Pipette's steaks can be combined with a variety of sauces and side dishes to create a unique taste experience. The steaks are sourced from cows grown in natural pastures in Australia, allowing diners to taste 100% pure and natural flavor. Here we recommend the Wagyu beef tenderloin M5, the plump and juicy Australian grain-fed steak is perfectly reflected, with a special port wine sauce and carrot puree, the outer layer is charred and the inner layer is soft and tender. Among the main fish dishes, silver cod and grilled Boston lobster are also the chef's recommendations.
Finish your meal at Pipette with lemongrass and pumpkin stew. Egg stew is a classic French dessert, and Pipette has improved it with the innovative addition of lemongrass, which has a strong and special smell and a surprisingly smooth and unique texture.
The décor of Pipette is mainly red and black, with an open kitchen, dimly lit dining room, white candles and cups on the table, as if you are in a restaurant in a French castle, and the floor-to-ceiling windows can see the greenery of the hotel. Some of the tables are located by floor-to-ceiling windows, but on the other side of the table is an aisle, so guests must pass through this place, and it is easy to be disturbed to eat, but fortunately, there are not many people during the meal time. Pipette has two private rooms, Latour and Napoleon, which have good privacy and can accommodate about 10 people, with low costs of 12,000 yuan and 15,000 yuan respectively. Its service has basically reached the level of a star-rated hotel, and the waiters are warm and friendly, which makes people feel like a spring breeze. The restaurant charges a 10% service charge and is not open for lunch.
