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Seine River French Restaurant (Tangyan Road Store)

西餐 · ⭐ 4.4

East side of Tangyan Road, 200 meters north of the intersection of Tangyan Road and Keji Road, Taoyuan Road Subdistrict (Tangyan Xinyuan, 1st–2nd Floors)

Dishes

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  Sous Vide Foie Gras Pâté

  Sous-vide foie gras pâté made from fresh goose liver, gently cooked at low temperature for a silky texture and rich flavor.
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  Seine River Classic Creamy Mushroom Soup with Crispy Pastry

  A rich and creamy mushroom soup topped with a crispy pastry crust, made from fresh mushrooms, cream, and herbs.
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  Chocolate Mousse

  Chocolate mousse is primarily made from chocolate, cream, eggs, and sugar. After the chocolate is melted, it is mixed with whipped cream and egg mixture, then poured into molds and chilled until set. It has a delicate and smooth texture with a rich chocolate aroma.
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  Wellington Steak

  Beef Wellington is a dish featuring a beef tenderloin wrapped in flaky pastry and baked at high temperature. The steak is seared to medium-rare, maintaining its tenderness, then coated with a pastry made from herbs and butter, creating a crispy exterior and tender interior.
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  Pan-Seared Salmon

  Pan-seared salmon with a crispy exterior and tender interior, often served with lemon butter sauce or herbs.
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  French Snail with Soufflé

  A fusion dish featuring French snails cooked in herb butter, served with a light and airy soufflé for a refined culinary experience.
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  French Snail Bake

  Escargot is a classic French dish. The main ingredient is snail, seasoned with garlic, herbs, and butter. The preparation typically involves mixing the snail meat with seasonings, placing it back into the snail shell, topping it with a mixture of cheese and breadcrumbs, then baking in the oven until golden and crispy.
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  Sea Salt Steak

  Grilled steak seasoned with sea salt, offering a savory and tender experience.
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  Australian Wagyu Beef

  Australian Wagyu is a high-quality beef, primarily made from Wagyu steak sourced from Australia. It is typically prepared by grilling or pan-searing to preserve its original flavor, with a tender texture and evenly distributed fat.
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  Crispy Pastry Creamy Mushroom Soup

  Crispy pastry cream mushroom soup made with fresh mushrooms, sautéed and simmered with cream and broth, topped with a golden baked pastry crust. Onion and garlic enhance the aroma, while cream adds smoothness.
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  Pan-Seared Foie Gras

  Pan-seared foie gras is a Western dish featuring fresh liver slices cooked slowly over low heat or quickly over high heat, resulting in a slightly crispy exterior and tender, smooth interior, typically served with toasted bread, fruit jam, or red wine sauce.
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  Pan-Seared Sea Bass

  Pan-seared sea bass made with fresh sea bass, marinated and then pan-fried until golden brown on both sides. The fish is fully cooked with a slightly crispy skin while maintaining its tender and fresh flavor.

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