La Belle Epoque by Jstone French Restaurant
Western cuisine · ⭐ 4.8
Room 107, No. 3911 Hongmei Road
Dragon Mate tips
If you are traveling in China to visit Shanghai, this restaurant is worth a stop for great food. This restaurant is located at Room 107, No. 3911 Hongmei Road. It is a Western cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: M5 Wagyu Short Loin Steak, M5 Angus Bone-in Ribeye Steak, M5 Angus Tenderloin.
This is not a typical Chinese restaurant. Some dishes may be localized adaptations of Western cuisine, so check ingredients and flavors before ordering.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shanghai
- Category: Western cuisine
- Rating: 4.8
- Address: Room 107, No. 3911 Hongmei Road
- Popular dishes: M5 Wagyu Short Loin Steak, M5 Angus Bone-in Ribeye Steak, M5 Angus Tenderloin, Wagyu Tartare, Niçoise Salad
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Dishes
M5 Wagyu Short Loin SteakM5 Wagyu short loin steak is made from premium M5 wagyu beef, cooked by pan-searing to highlight its tenderness and rich fat aroma.
M5 Angus Bone-in Ribeye SteakPremium M5 Angus bone-in ribeye steak, slow-cooked then seared for a juicy, flavorful experience.- M5 Angus TenderloinPremium M5 Angus tenderloin, tender and juicy, slow-cooked then seared to lock in flavor, served with black pepper or red wine sauce.
Wagyu TartareWagyu tartare features premium wagyu beef diced and mixed with raw egg yolk, onion, pickled cucumber, black pepper, olive oil, and a touch of mustard. Served with caviar or herbs on top.
Niçoise SaladNiçoise salad is a cold salad made primarily with lettuce, tomato, cucumber, onion, and olive oil. The vegetables are typically cut into cubes or slices, mixed together, seasoned with salt, black pepper, and lemon juice, and then dressed with olive oil before serving.
Wellington SteakBeef 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.
Fresh OystersFresh oysters, using oysters as the main ingredient, are cleaned and eaten raw or lightly prepared to preserve their original flavor. Typically served with lemon juice, soy sauce, or mustard.
French Seafood PlatterFrench seafood platter includes fresh shrimp, mussels, crab meat, and fish slices, cooked with herbs and butter, offering a delicious taste.- Chef's SaladA fresh and flavorful salad featuring mixed greens, tomatoes, cucumbers, avocado, and grilled chicken breast, tossed in a creamy Caesar dressing.
Hot Spring Egg Crab Meat NoodlesHot Spring Egg Crab Meat Noodles is a noodle dish with fresh crab meat and hot spring egg, served in a rich broth.
Grilled Beef Bone Marrow with Sour BreadGrilled beef bone marrow with sour bread is a dish made with beef bone marrow, grilled and served with sour bread. The beef bone marrow is rich in fat and has a rich texture, while the sour bread helps to balance the greasiness and provides a refreshing taste.
Nougat Ice CreamA creative dessert combining nougat and ice cream, made with peanuts, malt syrup, cream, and eggs, offering a crispy outer layer and creamy interior.
Dinner RollAppetizer bread is typically made from basic ingredients such as wheat flour, yeast, and water. After fermentation and baking, it has a golden, crispy crust and a soft, porous interior with an aromatic fragrance.- Herb-Infused Butter Roast ChickenA succulent chicken dish marinated in herb-infused butter and roasted to perfection, offering a rich, aromatic flavor.
Pan-Fried FlatfishPan-Fried Flatfish is a dish made with flatfish fried in oil. The flatfish has tender meat and a fresh taste, and after frying, the skin becomes crispy while the inside remains tender.
Lobster PastaLobster pasta features fresh lobster and pasta. Lobster meat is sautéed with onions, garlic, and tomatoes, then seasoned with white wine, cream, or tomato sauce, and mixed with cooked pasta. Cooking time is carefully controlled to keep the lobster tender and the pasta al dente.