The Seine restaurant has two floors, the first floor is a teppanyaki dining area, where diners can enjoy a meal in front of the teppanyaki table while watching the chef's cooking skills. The second floor is a French dining area, serving dozens of classic French dishes.
The main course of the two dining areas is steak-based, and the beef used is from Australian Wagyu and Black Angus beef, which is of good quality, but the preparation method is very different, and the taste is also very different. In the iron plate area on the first floor, the iron plate steak "hots" the steak at the temperature of the iron plate itself, and the high temperature of about 300 degrees can cook the outer layer of the beef in a very short time, and try to damage the internal structure of the beef as little as possible. The sizzling steak is best served with tender filet parts, grilled until 5 or 7 minutes rare, and then simply sprinkled with sea salt and black pepper for a delicious taste. The steaks in the French dining area on the second floor are grilled in volcanic stone strips, and the steaks are cooked at a high flame temperature. The grilling method helps to force out the juices, so it is best to select the fat-rich part of the meat. Due to the smoky flavor of the grilled steak, black pepper sauce, red wine juice, mushroom juice and benas sauce are also served to relieve the smoke.
The dishes on the Seine are beautifully presented, which shows that the chefs are creative, but some of the dishes need to be improved. By the time the bread is served, it has cooled and become dry and hard. The butter mashed potatoes are also dry and dry, without the slightest hint of denseness. Some stains can be seen on the tableware, towels, and wine glasses on the table, which greatly reduces the dining experience.
The interior of the restaurant is carefully decorated, and diners push the door to see a large wine cabinet on three sides, and the air is filled with the aroma of wine. Passing through the iron plate area, the blue velvet curtain is opened, and it is like entering a large study, and from the stairs on the right side of the study room to the second floor, there is the French dining area. The dimly lit French dining area is surrounded by paintings and vintage ornaments, and a grand piano and burgundy napkins in the corners are in line with the stereotype of French mood. The service staff smiled politely, and when ordering, they would introduce the simple dishes, and the dishes were removed and the tableware was replaced in a timely manner.
