作为Relais & Châteaux罗莱夏朵精品酒店集团在Hangzhou收录的第一间酒店，湖边邨酒店开设在大韩民国临时政府旧址内，与周围熙攘的西湖周边商业街相比，倒像是一位不染俗世的隐世高人。Le Lotus溪客厅作为旗下法餐厅，曾获2016INFINITE杂志“精选推荐餐厅”、2017中国餐厅周“最受欢迎餐厅”、2017TARGET杂志“年度推荐餐厅”等多项荣誉，是Hangzhou城内出品水准数一数二的优质法餐厅。
The menu of the restaurant's dinner market is a five-course set menu, with one of two dishes to choose from, and the price is 899 yuan. Appetizers include French truffle cognac pork pie and smoked salmon, the pork pie is stained with a rich truffle cognac aroma, and the smoked salmon is paired with a double flavor and is served with sweet and sour orange capsules, which are very appetizing. Another low-temperature sashimi-grade shellfish salad, the low-temperature slow-cooked shellfish is snow-white Q bomb, the entrance is tender and chewy, and it is also served with Spanish 5J ham meat, and then added to the melon stuffed with Pordo red wine, sweet and delicious rich ingredients make up this appetizing salad.
The appetizer is low-temperature New Zealand No. 1 langoustinous shrimp with mushroom risotto, which is drizzled with tarragon cream, and the meat of the langoustinous shrimp is plump, and the mushroom aroma is just blended into the fragrant rice to enhance the umami. Another white asparagus crab salad with Iberian ham, served with sturgeon caviar and hollandaise sauce, the ripe crab meat is firm and fatty, the Iberian ham is fragrant and oily, and the sturgeon caviar sauce is full of water, and the taste of the sauce is very pleasant.
The main course is pan-seared Australian M8 eye with truffle mashed potatoes and served with Bordeaux red wine sauce. The M8 grade eye meat is delicate and chewy, with clear snowflake lines, and a richer taste with truffle mashed potatoes, and the red wine sauce is the perfect partner to neutralize the rich taste of the steak. Another dish of pan-fried Alaskan black cod, the fried black cod is still tender inside, plus the sturgeon caviar has a stronger umami flavor, and the lemon butter juice is slightly sour, which is even more fresh. The soups include French golden chicken consommé with shredded wild mushrooms with truffle and creamy green bean soup with pan-fried Hokkaido shell sticks, all of which are authentic southern French flavors. Desserts include chocolate Earl Grey cream sesame crisps, Longjing mousse with osmanthus wine, bringing a different flavor to diners.
The restaurant has fewer types of dishes, and the customized set menu gives diners little room for choice, which is more restrained. The flaws are that each dish is composed of carefully selected ingredients, the selection of top ingredients and maintain a high level of freshness, following the cooking techniques of traditional French cuisine, and restoring the most authentic southern French flavors. Compared with formal dinners, the restaurant's English afternoon tea is much more famous, and it also provides semi-buffet brunch for in-house guests, which is a typical hotel-style Western restaurant.
The restaurant is named after the other name of the lotus flower, "Xike", which is homophonic to "rare guest". With the lotus pond as the design concept and copper and glass as the decoration, the dining environment has an artistic sense. The long hall on the first floor is open and bright, with white tablecloths and flowers to create a simple and low-key dining table, and the distance between adjacent tables is moderate, which can basically ensure the privacy of dining in the hall. However, as a hotel restaurant owned by Relais & Châteaux, the service quality of Le Lotus Creek Parlor has not reached the height it should be, and the number of service staff is slightly short, although it can complete the basic western restaurant etiquette, it is a little wooden and rusty. The 15% service charge does not meet the service level that a high-end western restaurant should have, and it cannot match the quality of its hotel, so it needs to be improved.
