In 2010, Christoph Dufsser, a well-known culinary artist from France, and his kitchen team joined hands with Jinjiang Hotel, the veteran of Chengdu Five-Star Hotel, claiming to build the hotel's Jinyue French restaurant with Michelin-starred restaurant standards. This was hyped by many media at the time with the title of "the opening of the first Michelin restaurant in Chengdu", which made the restaurant famous. Time has passed, and the Michelin-starred aura of the restaurant has dimmed, and the appeal is no longer as high as that of the top restaurants.
The menu selection of the restaurant is not very rich, mainly offering 3-4 kinds of single set menus, and the price is roughly between 500-1300 yuan depending on the number of dishes in the set menu. For example, the 2018 Summer Menu "Pleasure for Good" features a cold dish of scallop sashimi from the Sea of Japan, served with green apple scallop salad, caviar and Thai rice sorbet. = Duck liver oxtail dumplings are based on Sichuan pepper beef consommé, which is rich and fresh, spicy and pleasant, and is a successful attempt of French cuisine and Sichuan flavor.
This is followed by a freshly caught fish platter that pairs seasonal seafood with Parma ham, roasted red peppers and pea jelly, and is served in a spicy, spicy and sour Dutch sauce. The grilled grill is made of Australian grain-fed M5 and Wagyu beef, accompanied by fried cordyceps flowers that suit the taste of Chinese people as a side dish, the aging is stable, and there is no residue in chewing, but the amount of 90g is too small to fill the stomach. It ends with refined French cheese and a variety of chocolates, all of which are authentic and flavorful, but they will be too heavy for customers who don't like sweetness. Overall, there are no obvious minefields in Jinyue's products, but the meal portions are generally miniatial, such as duck liver oxtail dumplings and fresh fish platter, which are only served with 75g and 100g specifications, which are not the first choice for customers who are looking for value for money.
Years of operation have not made the restaurant old-fashioned. In addition to maintaining a spacious and simple appearance, tableware, tables and chairs and other objects are replaced completely, and the parts are kept high-end. Unfortunately, the decoration is no longer the restaurant's advantage, and the transparent hall is only obviously brown and white, which is not as colorful and elegant as the modern style, and lacks attractiveness. The service is lackluster, the basic links such as pouring water and distributing towels are slow to respond, the attitude is indifferent, the order of serving is occasionally reversed when serving meals, and the Find Dining etiquette is not strictly followed, and the professionalism is insufficient. At the moment, the restaurant has low attendance and can be visited without reservations. Meals are subject to 15% service charge.
