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L'éclat 19 (Xi Hu Branch)

Western cuisine · ⭐ 4.9

No. 85-5 Zhijiang Road (inside Hangzhou Vallie Hotel)

Dishes

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  M9+ Ribeye Steak

  M9+ ribeye steak made from premium Wagyu beef, cooked using low-temperature slow cooking or pan-searing, tender and juicy with natural marbling and rich flavor.
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  Iberian Pork

  Iberian pork is made from Iberian black pigs, cured and air-dried for a rich, savory flavor—often served sliced or with bread and olive oil.
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  Imperial Crab and Oyster

  A premium dish featuring imperial crab and oysters, steamed or grilled to preserve their natural freshness and rich flavor.
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  Pistachio Soufflé

  Pistachio soufflé is made primarily from eggs, milk, flour, and pistachio powder, crafted by whipping egg whites and yolks together before baking. The finished product is soft and light, with a slightly golden surface and a delicate, fluffy interior that carries a subtle nutty aroma.
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  Citrus

  Citrus is a dish primarily made from citrus fruits. The peels are removed and the fruit sliced or separated into segments, which can be eaten raw or cooked with rock sugar or honey to create desserts or cold dishes.
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  Peach Wajiling

  Peach Wajiling is made with fresh peaches and handmade dough, steamed to perfection. The dough is soft and elastic, filled with sweet peach pulp, offering a refreshing, naturally fruity taste.
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  Coconut Mojito Ice Cream

  A tropical ice cream made with coconut and tropical fruits, offering a refreshing blend of coconut and fruit flavors.
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  Hazelnut Mille-Feuille

  Hazelnut mille-feuille is made by layering multiple flaky pastry sheets with hazelnut cream, resulting in a crisp exterior and sweet filling. Main ingredients include flour, butter, hazelnut paste, and sugar, prepared through repeated folding and baking.
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  Sea Bass with Burrata Cheese Foam

  Sea bass is gently cooked and served with a light burrata cheese foam for a rich, creamy finish.
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  Sea Lobster with Qun Tai Cheese

  Steamed sea lobster served with a special Qun Tai cheese sauce, rich in flavor and creamy. Main ingredients are sea lobster and Qun Tai cheese, prepared by steaming to highlight the natural seafood taste blended with savory cheese richness.
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  Grouper with Luffa

  Steamed grouper with luffa, tender fish meat and sweet, crisp luffa. Main ingredients are grouper and luffa, prepared by steaming to retain original flavor.
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  Cheese Soufflé

  A delicate French dessert made with eggs, cream, and cheese, baked to a light, airy texture that melts in the mouth.
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  Clam King Caviar Sauce

  Fresh clams are delicately marinated with premium caviar, resulting in a harmonious blend of tender texture and briny richness.
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  Spanish Red Shrimp

  Spanish red shrimp is a flavorful dish made with fresh shrimp cooked in a tomato-based sauce with garlic, onion, and white wine.
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  Tuna Tart

  Tuna tart is made with tuna as the main ingredient, combined with egg and cream to form a filling, wrapped in flaky pastry and baked. The crust is crispy, and the filling is fresh and rich in flavor.
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  Pigeon

  Pigeon is a common poultry ingredient, usually using squab or adult pigeon. Common cooking methods include stewing, braising, roasting, or steaming, often with ginger, scallions, and cooking wine to remove fishy odor and enhance aroma. Some recipes add goji berries or red dates to improve flavor.
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  Yellow Croaker Pie

  Yellow croaker pie is made primarily from yellow croaker, sliced and marinated, then mixed with vegetables and seasonings, wrapped in dough and baked. The outer layer is crispy, and the filling is fresh and fragrant.

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