Opened in late 2013 on the first floor of the Rockbund YWCA Building, Paris Red brings traditional French cuisine in the style of Old Brasserie to Shanghai. Won the "Best Restaurant" in 2015 Shanghai Restaurant Week, and the 2015 Shanghai WOW! One of the "Top 50 Restaurants of the Year", the 2015 "Best Restaurant of the Year (European and American)" by Weekend Pictorial, and the 2018 Michelin Guide Shanghai Recommended Restaurant. In 2015, the French Ministry of Foreign Affairs held the "The Goût de / Good France / Good France" feast for the first time, selecting the best French restaurants in the world, Paris Red was honored to become the only Fine Dining restaurant in Shanghai hand-picked by the French Ministry of Foreign Affairs, and its orthodox status in the Shanghai Western restaurant industry is self-evident.

The team of chefs is made up of chefs who have studied in the French culinary school system and have worked in several Michelin-starred restaurants. Chef Liu Gaochen studied Western cuisine at the Bocuse Culinary Institute for three years, systematically learned French cooking skills, and served in many Michelin-starred restaurants in France for many years, so he has a deep understanding and attainment of authentic French cuisine. The restaurant offers a lot of traditional dishes that are not easy to eat in France, and has a high-quality presentation of classic French cuisine.

Aperitifs are a traditional French recipe and are very cold and tough. Served with lard, butter and olives, you can choose from a variety of flavors. The appetizer wild mushroom soup is made with a puree made of various mushrooms, stir-fried porcini mushrooms with duck fat, chicken broth and cream to increase the lubrication taste, and finally sprinkled with foie gras oil, so that the whole soup has a very fresh and rich taste. There is also pumpkin smoked broth and foie gras chestnut bisque, each with its own unique taste. The restaurant's soups are made in a time-consuming manner using traditional soups, and strive to restore the most classic French cuisine.

The main dish of the Paris Red classic set menu, beef Wellington, was originally just a "private dish" made by the chef for his wife to taste. My wife, who loved the dish, insisted on putting it on the menu, hence this classic signature dish. The golden puff pastry on the outside of the beef is crispy and has a rich buttery aroma, and when you cut it, you can see the pink and juicy beef inside. Between the beef and puff pastry, the fatty foie gras and a variety of buttery wild mushrooms are filled. Vanilla crispy lamb chops are similar to beef Wellington, and the accurate control of temperature makes the vanilla crispy skin and lamb have the right degree of doneness, and the aftertaste is delicious. The Breton white wine mussels are also good in the seafood category, and the restaurant uses Norwegian mussel broth to cook, which has a rich milky aroma in the mouth, followed by a different kind of fresh taste. The homemade fries are fried in two high-temperature sauces to make them crispy and refreshing. One of the most popular desserts in the restaurant is the lemon tart, which uses three different acids: the creamy sour of the lemon tart filling, the concentrated fruit juice sour in the frost, and the rum-scented fruit sour in Jelly.

Paris Red's Chinese translation is Paris Red, and it is obvious that the restaurant is a restaurant with a red theme, creating a restaurant that replicates the layout of a traditional French beer hall. The entrance to Paris Red is less obvious, and on the side of the Rockbund YWCA building, it has a large hidden urban feel. After stepping into the restaurant, you will first be attracted by the central curtain-style lighting window, and the carvings on the beams were hand-painted by six masters from Qinghai for two months, according to the Chinese beams and columns of the old building. In terms of arrangement, leather sofas, brass pipes, red rattan chairs and other furnishings that reflect authentic Parisian elements are indispensable, which well integrates Chinese style and Parisian style, making the two complement each other and more distinctive. Most of the waiters in the restaurant are foreigners, uniformly dressed in gentlemanly suits, meticulous service, warm and sincere, with elegant and confident temperament, and when the number of diners is small, they will stand at the table and wait for the service. A 10% service charge is charged.