Most of the professional Western chefs are concentrated in star-rated hotels, and in the mass catering market, there is often a shortage of Western chefs and professional managers, which indirectly leads to the incommensurate production and price, which is criticized by consumers. Liyatu excels in this regard and is the most recommended western restaurant in Guangzhou in addition to star-rated hotels. Although Liyatu's back kitchen is not full of foreign style, the French cuisine served by Chinese chefs is not ambiguous at all. Lujay's Foie Gras Trio is the highest-grossing dish at Liartu Restaurant. The main ingredient foie gras is made into three distinct flavors, the rectangular plate is from left to right, the foie gras mousse is delicate and creamy, accompanied by hazelnut paste and caramel; Foie gras flakes, shaved foie gras slices boiled in blackcurrant juice, only the best quality foie gras can be sliced into thin slices without rotting; Pan-fried foie gras, fragrant on the outside and tender on the inside, can be served with the sauce of the beetroot. With three different flavors and experiences, from cold to hot, soft to firm, one serving of foie gras is almost impossible to find in other restaurants, and it's no wonder it's so popular. One of the reasons why Western food is priced is on the high side is naturally related to the preciousness of its ingredients, taking truffle as an example, it is called "the world's three major delicacies" along with foie gras and caviar, and it costs tens of thousands of yuan to import a kilogram of black truffle. Therefore, Liyatu's black truffle mushroom soup does not have to feel worthwhile even if the portion is small, the black truffle aroma is quite strong, and the mushroom soup is slightly thick, which is actually just enough. Liyatu Restaurant follows the serving process of a Western-style meal, and eats one dish after another. There is generally an interval of about 30 minutes from the appetizer to the main course, and when the main course is about to end, the waiter will notify the kitchen in time to prepare the dessert, and the whole process of the meal, except for the serving, there will be no unnecessary disturbance. Although it is a self-operated western restaurant, the service level of Liyatu is still relatively in place, and it is trying to keep up with star-rated hotels. The waiter will pull the table for the lady, speak softly, be polite, ask in advance before changing the plate and pouring the water, and change all the dishes and plates before the next dish is served. In addition to ordering, serving, and paying, there are almost no waiters in sight, and there is no sense of oppression of being stared at to eat. And the fact that there is no service fee will also increase customer satisfaction with its service. The door on the first floor of Liyatu Restaurant is very inconspicuous, and the sanitary conditions do not look like a Western restaurant. The whole restaurant is actually on the negative floor, and the impression has changed after the elevator goes down to the main entrance of the restaurant on the first floor, and the design of the black and white grid gives people a sense of visual impact. In addition, there is no natural light in the restaurant, so you can enjoy a dinner atmosphere even at lunchtime. The overall environment in the restaurant is comfortable, and you can hear comfortable music in your ears, which is the most important music "audible" in Western restaurants, that is, the sound reaches the level of "seems to be heard and can't be heard", and if you grasp the smell well, it can greatly add points to the atmosphere of the restaurant.