RéeL French bistro meal — Restaurant in Datong District

We had high hopes with this establishment but eventually it turned out as a slight disappointment, maybe because I "ranked" the restaurant merely on its prices.

Upon our arrival we have been introduced to a blackboard, where the menu can be read. I guess the menu changes too frequently so this solution must be for the sake of environment protection.

The staff's attitude seemed promising in the beginning, however later some flaws came to the surface, including: As I came from work, I had two big bags with me. It would have been pleasant if the staff offers me the boxes to hold luggage instead of just indifferently watch my struggle with the bags and umbrellas. Since it's a French restaurant, the wine selection is sizeable. However, the staff didn't bother to introduce or recommend us some wines and we specifically had to ask for the wine menu. My wife asked for the empty bottle for "professional purposes" at the end of our dinner. Although we got a paperbag for the bottle, it remained unwashed.

However the dirty dishes has been taken away almost immediately after we finished a course, so it wouldn't be fair to judge the staff's attention solely on the aforementioned glitches.

Part of the dishes were a let-down as well, especially the rum soaked sponge cake. The rum flavor was extremely dominant, suppressing nearly every other flavor, so after a few bites it seemed like one's eating a bottle of rum spoon by spoon. In light of the amazing lava cake, this dessert was indeed disappointing.

The main dishes, cattle belly and roast duck, on the other hand were amazing, however this former wasn't really outstanding. The duck tasted amazing, it was seasoned and cooked perfectly, whereas the garnish was also magnificent. The home-made sausages were also on the spot.

Overall, due to the flaws I mentioned, I can not be fully satisfied and would expect a bit more "care"...

Its a small and narrow corridor like Restaurant and I brought some friends to entertain them. Overall we were rather disappointed. One bottle of white burgundy was fine but served after appetizers were served. Appetizer portions were tiny & poor value: Asparagus ~ 1 Single Stick cut in 4 pieces 🤐 Esgarcots Bourgignon ~ lack of Herbbutter & Bread 🤐 Caramelized Brussel Sprouts tasty but tiny Then we waited for 45 minutes for our Maincourses and after complaining we decided to order another Salad Nicoise to help us over the very long waiting without explanations or apologies. Finally the maincourse arrived: 1 Salmon & 1 Whole Fish ~ good taste and fair portion. Right away, while finally being able to enjoy our maincourses, the female server was pushing us for desserts and after my reply to let us finally enjoy our maincourse she replied thatcwe have to decide now because the kitchen will close.....🤬🤬 real nice and considerate service. When paying NT$ 7700.- / Euro 230 - you should certainly expect more especially in a city where service quality is normally very good. I will surely NEVER AGAIN bring my friends there to be disappointed and to lose face...

以法國菜來說這裡的份量很多（台灣來說） 其實在國外正常法菜份量本來就差不多如此 點了

鄉村肉派

肉派入口肝味很重， 乍看之下朋友還笑說長的很像午餐肉 Pate正常吃法其實是塗在麵包上和麵包一起吃 但吃肉派肝味很重之外也有香料味道且壓的很密實看得出來主廚對於食材與油脂搭配的功力 而旁邊芥末籽醬混了肉派之後帶了酸度後提升更多鮮味；只是很可惜我認為pate本身鮮味並不夠 缺少了亮點。

勃根地田螺 這道是當天最失望的一道呢！ 首先必須讚揚一下主廚青醬做得非常好 在上次來吃蛙腿與蒜味醬時我已經和同行友人碎念過無數次 只是這道田螺入口時我的味覺只感受到： 青醬、帕瑪森起司、橄欖油、鹽、胡椒、最後才是田螺的味道 而我期待的是 田螺鮮味 大於調味 或等於調味味道

血腸芥末燉蘋果與香料飯

血腸與燉蘋果 這組合不稀奇， 但reel的血腸跟燉蘋果與香料飯這樣的組合很稀奇。 雖知道主廚對於里昂菜色有一定的理解和涉略 在上來的那一刻我還以為會和在法國吃到的一樣 是那種調味很重..腥味也很重的肉腸 端上來是這樣著實讓我有耳目一新的感覺 這道菜味覺層次很豐富 單吃血腸部分其實風味並不那麼明顯；加了薏仁 有了一點口感，而口感若是想和下面香料飯做呼應的話薏仁口感再Q一些或許會更完整。 而這道料理一定得一口裡面有血腸、蘋果、香料飯、 與最上面的香料生菜（太多種類就不贅述了） 因為這樣搭配是最能體現主廚想呈現的風味的方式了 風味複雜有趣又和諧。 若是分開吃個人認為就少了很多樂趣和亮點了

TE MANA和羊胺

TE MANA這個牌子的羊肉是真的貴 尤其是羊胺部位（笑 所以當看了菜單當下就有一道是點這個 而無意間聽到另一桌點了只剩一個了就也很不要臉的馬上說我也要點；以免向隅 沒話說耶，軟嫩好吃 哪有時間多說什麼 當羊肉和烤甜菜根一起吃的時候甜菜根原本的草/土味和羊肉的草腥味互相呼應瞬間變成了美麗的泡泡 不由得讚嘆，我還以為一秒來到草原XDD 可惜，甘藍部分有點烤太過頭了 其實苦味偏多 所以本來是想給5顆星就還是維持4顆星了 畢竟一道將近2000我覺得還是無法忽略一些小缺點 醬汁做得很好； 每當一道菜上來我第一個動作就是先嚐醬汁 畢竟醬汁是一道菜的靈魂，這在我腦袋裏是真諦。 濃厚羊味帶點褐色奶油與堅果香氣和帶有些許酒氣與菇味。只是可惜的是問了外場人員這是什麼醬汁 她只淡淡的說這是用羊骨熬的。 （QQ我也知道啊⋯⋯好吧可能我期待她能說明一下可能是強人所難畢竟當天中午貌似客滿很忙。）

美麗海倫燉梨 舒芙蕾

甜點我就一起說吧， 美麗海倫是取自希臘神話故事， 一位法國大廚看了之後很有感創作的甜點 流傳許久 在當地很多人都會做這道鄉村甜點菜色 因為這不算難，只是要利用糖水將梨子燉煮到軟卻也脆口的程度...