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Request

Cake Params

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Post data

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Query string

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Cookie

• viewed_page(array)
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Current Route

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Sql Logs

Warning (512): debug_kit cache was unable to write 'toolbar_cache' to File cache [CORE/Cake/Cache/Cache.php, line 306]
Code Context
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Cache::write() - CORE/Cake/Cache/Cache.php, line 306
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ToolbarHelper::getQueryLogs() - APP/Plugin/DebugKit/View/Helper/ToolbarHelper.php, line 220
include - APP/Plugin/DebugKit/View/Elements/sql_log_panel.ctp, line 33
View::_evaluate() - CORE/Cake/View/View.php, line 908
View::_render() - CORE/Cake/View/View.php, line 872
View::element() - CORE/Cake/View/View.php, line 412
include - APP/Plugin/DebugKit/View/Elements/debug_toolbar.ctp, line 45
View::_evaluate() - CORE/Cake/View/View.php, line 908
View::_render() - CORE/Cake/View/View.php, line 872
View::element() - CORE/Cake/View/View.php, line 412
HtmlToolbarHelper::send() - APP/Plugin/DebugKit/View/Helper/HtmlToolbarHelper.php, line 194
Object::dispatchMethod() - CORE/Cake/Core/Object.php, line 111
ToolbarHelper::__call() - APP/Plugin/DebugKit/View/Helper/ToolbarHelper.php, line 108
ToolbarHelper::send() - APP/Plugin/DebugKit/View/Helper/ToolbarHelper.php, line 83
ToolbarHelper::afterLayout() - APP/Plugin/DebugKit/View/Helper/ToolbarHelper.php, line 83

Logs

View Variables

• breadcrumb(array)
  • 0(array)
    • title首页
    • loptionhttp://shangliutatler.com/
  • 1(array)
    • title美食美酒
    • loptionhttp://dining.shangliutatler.com/
  • 2(array)
    • title餐厅
    • loptionhttp://dining.shangliutatler.com/restaurants
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    • loptionChez-Maurice-2017
• fb_meta(array)
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  • title泰安50 | Restaurants | 《尚流TATLER》中文官方网站
  • typerestaurant
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  • description法租界内为数不多的法式bistro 小酒馆，散发着纯正的法式气质。菜品以法国传统家庭美食为主打，老板是葡萄酒界知名人物，酒单也极具个人风格，全部是来自精品小酒庄的自然酒、有机酒。
• seo_meta_description法租界内为数不多的法式bistro 小酒馆，散发着纯正的法式气质。菜品以法国传统家庭美食为主打，老板是葡萄酒界知名人物，酒单也极具个人风格，全部是来自精品小酒庄的自然酒、有机酒。
• seo_meta_keywords美食,最佳餐厅,美酒,上海,西餐,酒吧
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      • place_id298
      • year2014
      • created2014-02-21 07:31:35
      • modified2014-02-28 03:14:38
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      • publish_at2014-02-21 00:00:00
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      • review_setting<p>福楼餐厅在北京算的上是一间老资格的法式餐厅，所以在菜品的设计和环境的营造上都很高标准的要更贴近法式风情。餐厅空间很开阔，但非常安静，能体会得到这是餐厅特别营造出来的氛围，潜移默化的影响了每一桌就餐的客人都在安静的用餐，即便交谈也不会影响到周围的人，气氛很好。餐前面包非常可口，让人对接下来的菜式也充满了期待。</p>
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      • review_food<p>蜗牛和鹅肝是法餐中很难回避到的经典菜式，也是很能考究法餐厨师水平的菜式。焗蜗牛非常可口，原只蜗牛外壳很烫，混合了奶油的酱汁将肥厚的蜗牛肉浸泡，吃的时候最好整只放进嘴里，但一定要注意温度，小心烫口。蜗牛肉非常弹牙，但很容易咀嚼，酱汁的味道也已经全部被蜗牛肉吸收。鹅肝的肥度很适中，肉质幼滑却不腻口，搭配的蘸酱是酸酸甜甜的梨子苹果口味。相比鹅肝和蜗牛，牛排的出品就比较中规中矩，四成熟的肉眼，感觉略微老了一些。甜品中的覆盆子布丁是推荐，点单率非常高，味道偏甜一些，但布丁的细腻感非常好。</p>
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      • review_wine<p>因为好奇点了薰衣草鸡尾酒，口味很清淡，没有惊喜。</p>
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      • review_service<p>服务非常仔细，很关注客人的需要。</p>
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      • tagging美食 最佳餐厅 美酒 北京 西餐
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      • seo_meta_keywords福楼法餐厅 法国菜 法式餐厅 蜗牛 鹅肝 福楼招牌海鲜拼盘
      • seo_meta_keywords_2(null)
      • seo_meta_description从环境到菜品都非常具有法式风情的餐厅。
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    • Location北京
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      • place_id221
      • year2013
      • created2014-01-17 03:29:15
      • modified2014-01-17 10:56:33
      • status1
      • publish_at2014-01-17 00:00:00
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      • review_setting<p>Le Carrouse 在法语里的意思是旋转木马，用它来为餐厅命名，是为了让来此的客人重新体味到像童年时期坐着旋转木马时的欢愉和浪漫。餐厅没有传统Fine Dining 法餐厅那种让人正襟危坐的拘束感，相反有一份轻松及写意。淡蓝色的座椅与拉金的吊灯都很点睛。</p>
      • review_setting_2(null)
      • review_setting_rating7
      • review_food<p>一道自制鹅肝配无花果酱已经先于餐厅环境让客人体验到愉快，细腻滑润的鹅肝搭配甘美的无花果酱，浓郁缠绵的口感混合清爽甘甜的滋味，不妨再配上一口白葡萄酒，就堪称完美。据介绍，光是鹅肝的腌制就是非常费时的功夫，先将鹅肝用正宗的白兰地酒腌制整天，烹制的时候，再用牛骨水以不高于60 度的温度低温煨熟，煨制的时间大概需要1个半小时左右。这样鹅肝里的油分才不会流失，也不会破坏口感。法式蜗牛也很令人称赞，正宗的新西兰黄油把蜗牛的鲜香发挥到极致，点缀上法国香菜，配上咖喱面包，吃完得鲜嫩可口的蜗牛，用面包蘸食菜肴里剩下的黄油汤汁，让人胃口大开。</p>
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      • deck装潢和配饰都很考究的会员式法国餐厅，喜欢享受私密环境的客人不妨考虑这里。
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      • review_setting<p class="p1">外滩华尔道夫酒店的法餐厅，来自巴黎的年轻法国主厨Jean-Philippe Dupas16 岁起便进入这个行当。18岁就师从米其林餐厅Le Manoir duLys 的主厨Franck Quinton。往后与众多全球名厨共事。年纪轻轻加入烹饪界就已跟随顶级厨师学习和实践。他的法餐走传统法餐的基础，但是强调丰富口味的酱汁与创意摆盘，让沉闷的传统法餐焕发出新意。Pelham’s 餐厅的环境优雅，座位舒适，间隔也大，用餐时很有私密感。虽没有外滩与陆家嘴的无敌风景，但是完全无遮挡的厨房全景却是用餐时另一番“佐餐”美景。看着主厨忙里忙外调酱汁做装盘指挥若定，让人的食欲也在不知不觉中被调动起来。</p>
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      • review_setting<p>“古铜”的名字来源于法语的“铜”，在过去，黄铜是法国人最常用的烹饪器具的材质。店主以此向法国的烹饪传统致敬，也希望把传统菜谱的精髓和现代烹饪的艺术相结合，带给客人闲适而友好的就餐体验，就好像来到朋友家里一样，最适合周末的家庭早午餐或朋友间的聚餐。餐厅的设计并非突出奢华，反而以大量天然的木材营造自然清丽的感觉，黄铜的制品巧妙装点其间，也有上海的永久牌自行车装饰的吧台。</p>
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      • review_setting<p>坐落于半岛酒店的顶层，中式的红漆装置、丝绒沙发、银质双枝烛台、娇贵雅致的花艺，另外还有许多古董与现代陶瓷交互摆设。窗外的黄浦江畔美景与上餐时的精致摆盘同样让人惊艳。</p> <p> </p>
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      • review_service<p>在艾利爵士用餐，享受的不仅是精致的欧陆菜系、佳酿与高贵的用餐环境，更多的是品味一种格调。服务人员时刻注意每位宾客的状况，适时又不打扰地给予贴心服务，让人在整个过程中都感到相当愉悦。如果在餐酒搭配的选择上有任何疑虑，不妨请专业的他们来推荐，更可以确保每道菜以最完美的姿态呈现。 </p>
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      • review_setting<p>古铜是一家彻底的法式小馆子。大量的铜以及木头的使用是主厨和来自瑞士的设计师一块想出的点子，而吧台处的自行车座高脚凳，也是一样的调皮。</p>
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      • review_setting<p>莱佛士的家安法餐厅早就名声在外，但不像一般餐厅那样喜欢大张旗鼓地开门迎客，它像一个藏在深宫的皇室贵族，保有自己矜贵的秉性，以与生俱来的魅力散发着对爱好美食的拥趸们的吸引力。相信很多家安法餐厅的粉丝，并非单纯为了这里的美食而来。百年建筑的开阔与大气撑起了这间餐厅的雍容气度，欧式风格的内装饰自然华贵无比，淡雅的米色基底和进退适度的装饰品又平添了许多温馨感。</p>
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      • review_setting<p>位于紫金楼36层、由著名设计师Adam D. Tihany设计的翡翠36餐厅完美融合了时尚及经典元素，而且还拥有无与伦比的观景位置，是食客休闲用餐的绝佳场所。</p>
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      • review_food<p>出生于法国巴黎的Franck-Elie Laloum是餐厅的现任掌门。拥有12年法餐烹饪经验的他，秉承法国米其林星级餐厅的烹饪精髓，力求为宾客呈献别具一格的味觉盛宴。他坚持选用上等食材，采用经典食谱，颠覆传统厨艺与食物外貌的烹调方式。虽然Frank-Elie烹饪手法新颖多变，但他却始终遵循一个最简单的原则：注重新鲜，即在进行美食创意时仅仅挑选并使用最新鲜的食材。每日 的餐前小点无论是摆盘还是味道都让人一尝难忘，嫩煎鹅肝配法国吉拉多生蚝、鱼汤和柠檬酱与自制烟熏马鲛鱼都是不错的前菜选择。火候恰到好处的澳大利亚和牛则是不可错过的主菜。品种繁多的甜品和奶酪是一餐完美的句点。特别值得一提的是翡翠36的周日香槟早午餐，各种菜品均是精挑细选，搭配得宜，是周末合家团聚或者朋友聚会的上佳选择。</p>
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      • review_setting<p>家安餐厅的内部整体装饰朴素而不失雅致，独特的窗户和精致的法国水晶灯相得益彰。餐厅正中的跳舞地板已经有近百年的历史，一架古香古色的黑色钢琴，琴身已略显斑驳，这些仿佛让人进入了那个热衷跳舞的摩登时代。在这样有历史感的餐厅就餐，心要慢慢沉静下来，方能体会正宗地道的法式美食。只是随着外籍大厨的相继离开，家安似乎失去了一些地道的法式特色。</p>
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      • review_food<p>菜单上还保留着上一任主厨瑞安独创的可爱素食头盘“大地沙拉”，应合春天的万物复苏，褐色混合谷物制成的裸麦面包粒舒卷如大地，小蘑菇、各种时蔬仿佛正从泥土中生长出来一般惹人怜爱；主菜黑安哥斯牛排牛肉食材超赞，但大厨采用了将肉汁锁住不见血水的烹饪方式，而这恰恰让最向往充满血汁的Juicy 感的食客感觉不好；甜品“焦糖烩锦纹配茶味芒果慕丝及草莓冰激凌”，被加进了大黄Rhubarb 元素这个在西方常见的西点食材，在国内确很罕见。酸酸的Rhubarb 在经过小火糖浸渍翻炒之后，软软的带着酸甜适中的味道，放进了酥皮卷里，有些新意。而另一道甜点巧克力岩浆蛋糕在切开的那一刹那，岩浆已经完全呈凝固状态，着实令人有点意外。</p>
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      • created2017-12-26 15:54:02
      • modified2018-01-31 16:42:53
      • status1
      • publish_at2017-12-26 00:00:00
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      • review_setting<p>坐落于新华路上的独栋老洋房。餐厅、庭院、露台、花园、酒窖和包间一应俱全。舒适内部装饰，提供特色佳肴和日常甜点。</p>
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      • review_food<p>老板兼主厨Nicolas Le Bec 来自法国里昂，和中国妻子一起经营这家法国餐厅，他们在新华路321 号致力于保持正宗的法式家常风味。天气好的时候可以在漂亮的院子里午餐和下午茶，从畅销的自制咸鲜罐开始，烟熏三文鱼、乡村猪肉酱、五香鸭肉酱等；还有很多法国特色的肉冻Pate、Terrine 等，经典如干邑半熟鸭肝。秋季限定有三支装的牛油果金枪鱼脆皮卷，配进口鱼子酱。 主菜里分为肉类、海鲜、素食等，必点外脆里嫩的蛙腿，腿肉饱满弹实，调味出彩。牛脸肉佐红酒酱汁，羊腿肉佐番茄薄荷等都很有南法风情。甜点不容错过，地道经典的法式烘焙，各色水果塔和泡芙琳琅满目，千层酥、栗子蛋糕都是城中难得的好味。</p>
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      • review_wine<p>酒藏丰富，很多小众有趣的法国酒也可以找到。在这里，能找到很多在外无法寻觅的精品葡萄酒。</p>
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      • vegetarian_dish15款左右
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      • year2016
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      • review_setting<p>曾经的五星级酒店西餐厅行政主厨离开酒店之后，根据自己喜好开设了这家独立法式Bistro餐厅。跳脱死板的酒店出品，将丰富的食材选择与无所顾忌FineDining形式的烹饪方式相结合。</p>
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      • review_food<p>主厨Michael充分使用自己喜爱的Bistro食材，例如头盘中的温鸭胗和香脆培根和混合色拉。极少在西餐厅吃到鸭胗这类食材，在这里它被处理得很好，没有任何腥味，口感依然弹牙，和培根</p> <p>与混合了香醋的色拉同吃，很开胃。</p> <p>•黄油焗蜗牛的卖相粗犷，在铜色餐桌上摆着，用来拍照很出效果。口味浓惹诱人，很适合用来佐酒。份量也大，不会像有些餐厅少少只有四五颗。</p> <p>•主菜方面，主厨用了许多本土肉类食材，比如猪扒、牛排以及羊排。其中最精彩的要数一道30小时慢煮猪五花肉，慢煮到肉的纤维已经完全软糯，咀嚼即化开，随之而来的便是一阵肉香。只</p> <p>是甜品水准依然不稳定，有待提高。</p>
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      • review_setting<p>该餐厅是名厨Jean-Georges Vongerichte在纽约以外首间也是唯一一间以他名字命名的餐厅。2004年开业以来始终质量稳定，口碑很好。由著名建筑家Michael Graves设计的餐厅内处处彰显着法式浪漫气息和老上海独特的辉煌氛围。餐厅拥有一间景观半包间和一间独特私密的酒窖包房，拱形铜质天花板更增添了温馨和富丽堂皇的感觉。</p>
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      • review_setting<p>走进餐厅的门，映入眼帘的是古典主义装修搭配Art Deco 装饰<br />风格的温馨空间。法国主厨有多年在新加坡和日本工作经验，热<br />衷于汲取亚洲料理的元素与法国料理进行有机融合。</p>
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      • review_food<p>虽说是法国餐厅，但一看菜单，第一道前菜“摩登海鲜寿司”马上就给人一种浓浓的日料印象，意思是“握寿司糖果”，上桌才见一颗颗像糖果一样大的寿司，装点了三文鱼、海胆、甜虾和鱼子酱，被一个个糖果或马卡龙般明亮颜色的大小圆形酱汁包围；用筷子取食，蘸取不同颜色不同味道的蘸酱做搭配，有着可爱的异趣。前菜日式，大部分菜色还是相当正宗的法式食材和料理，例如龙虾单盅、荔枝鹅肝、脆皮烤乳猪、澳洲黑羊排等，添加一点巧思，用不太常在法餐里出现的亚洲食材或佐料画龙点睛。</p>
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      • review_setting<p>艾利爵士餐厅与法国当地的老牌西餐厅没有太大的区别，乌木墙面、丝绒沙发、老上海古董、现代陶艺作品、超大的装饰画……在以红、黑、棕三色为主基调的超高楼层间，营造的也许就是这传说中的“东方巴黎”气息。也许25岁以下的年轻人不会喜欢艾利爵士餐厅，因为它的气场太强，这里属于已经修炼出沉稳内敛气质的绅士们。</p>
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      • review_setting<p>上海外滩华尔道夫酒店的招牌餐厅Pelham’s是以英国总领事Warren Pelham爵士而命名的。1910年，Pelham爵士为沪上名流绅士创立了高级私人俱乐部“上海总会”，即如今酒店的所在地。百年后的今天，一切仿如当年的传奇再现。</p>
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      • deck总厨设计的四道菜和七道菜的晚间套餐，是一网打尽招牌菜式的好选择， 另可配餐酒。
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      • review_setting<p>有种闹中取静的独立感，从落地玻璃窗外望，恰好可见静安公园的郁郁葱葱，再加上简约不失典雅的装修，就餐环境舒适。主就餐区外，是集合酒吧与休闲的会客区，适合餐前或餐后小酌几杯。 </p>
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      • deck璞丽酒店内精致法餐厅，菜品呈现出一种优雅明丽的主调...
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      • review_setting<p>低调大气的法式红黑配色，隐现奢华。剧场式的半开放式厨房，让吧台客人能欣赏厨师做菜。服务人员和侍酒师专业，除了令人愉悦的贴心服务，还会与客人们幽默风趣地互动。</p>
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      • review_setting<p class="p1">1968 <span class="s1">年由 </span>Jean-Paul Bucher <span class="s1">先生创立的福楼集团是法国最大的</span><span style="line-height: 2;">本土餐饮集团，在全世界拥有超过 </span><span class="s2" style="line-height: 2;">300 </span><span style="line-height: 2;">家餐厅。许多京城食客对</span><span style="line-height: 2;">法餐文化的了解可以说都是从福楼开始的。</span></p>
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      • review_setting<p>上海半岛酒店顶层的艾利爵士餐厅一向是各国食客心仪的高级法 式餐厅，环境与口味没得挑，尤其是坐在靠窗江景位，或是餐后 拾步至露台酒吧，可以边欣赏外滩夜景，边享用美食佳酿。</p>
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      • year2017
      • created2017-01-11 17:11:51
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      • publish_at2017-02-20 00:00:00
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      • review_setting<p>重新装修后以浅色调为主体，简单利落的线条让原本就以轻松氛 围著称的餐厅更令人愉悦。</p>
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      • review_food<p>菜式好像被解构打散后再重新组装一般，产生奇妙的混搭感。法国传统菜式为架构，加上许多变化元素，是主厨想要表达的Declension理念。比如鳕鱼，香煎或袋蒸都可任选，搭配酱油汁或柠檬奶油汁也凭个人喜好，没有固定方式。</p> <p>牛肋骨跳脱出法式料理的固有思维，低温慢煮15小时后刷上日式照烧酱慢烤，酱汁锁住肉汁，也让牛肉兼具咸甜感。尼斯银鱼溏心蛋洋葱酥则以油醋银鱼柳的咸鲜带来味觉的冲击力，后段又回味出小甜椒的甜美来。传统法式甜品则摒弃了不必要的花哨成分，虽有法式内核却展露现代派的纯净。蓬松如泡沫的漂流岛、整颗甜渍柠檬填雪酪馅的柠檬塔、香浓醇厚的法式传统吐司，都给味蕾带来无与伦比的甜蜜冲击。</p>
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      • happy_hours_2(null)
      • music_hours(null)
      • food_hours(null)
      • food(null)
      • food_2(null)
      • type_of_music(null)
      • type_of_music_2(null)
      • dress_code(null)
      • dress_code_2(null)
      • buffet0
      • buffet_description(null)
      • buffet_description_2(null)
      • vegetarian_dish有
      • vegetarian_dish_2(null)
      • own_wine(null)
      • corkage_chargeRMB 300
      • corkage_charge_2(null)
      • private_room0
      • private_room_description(null)
      • private_room_description_2(null)
      • car_valet0
      • smoking_area(null)
      • smoking_area_2(null)
      • accept_credit_card1
      • amex_accept(null)
      • amex_selects_until(null)
      • amex_selects_content(null)
      • amex_1_for_1_until(null)
      • amex_1_for_1_content(null)
      • amex_top_10(null)
      • seo_meta_keywords时髦优雅 第一选择 北京前门M餐厅 西餐厅
      • seo_meta_keywords_2(null)
      • seo_meta_description时髦优雅的就餐环境是很多外国人的第一选择
      • seo_meta_description_2(null)
      • slug前门m
      • reserve_table(null)
      • alcoholic_beverage(null)
      • no_of_seats(null)
      • delivery(null)
      • payment(null)
      • display_type1
      • rss1
      • restaurant_typeD
      • awards(null)
      • PlaceRelationship(array)
        • id18756
        • place_id696
        • related_place_id199
  • RelatedNews(empty)
  • RelatedPromotion(empty)
  • Story(empty)
  • Region(array)
    • Location(array)
      • id2
      • parent_id1
      • name中国
      • level1
      • codechina
      • name_2
      • status0
      • sort0
• title泰安50 | Restaurants | 《尚流TATLER》中文官方网站
• true_nearby(empty)
• active_keyrestaurants
• body_classt14 dining
• tempTestAdZone(null)
• ads(array)
  • LEADERBOARD(array)
    • zoneid321
  • LREC(array)
    • zoneid286
  • LREC2(array)
    • zoneid(null)
  • MIDDLE(array)
    • zoneid(null)
  • FWT(array)
    • zoneid(null)
  • SKL(array)
    • zoneid(null)
  • SKR(array)
    • zoneid(null)
  • TAKEOVER(array)
    • zoneid(null)
• current_devicedesktop
• is_handheld(false)
• typerestaurant
• submenu_active_keyrestaurants
• show_takeover(true)
• search_locations(array)
  • 中国(array)
    • 0(array)
      • Location(array)
        • name北京
        • name_2
        • codebeijing
    • 1(array)
      • Location(array)
        • name上海
        • name_2
        • codeshanghai
• search_cuisines(array)
  • 0(array)
    • name中国菜
    • name_2
    • code中国菜
  • 1(array)
    • name法国菜
    • name_2
    • code法国菜
  • 2(array)
    • name意大利菜
    • name_2
    • code意大利菜
  • 3(array)
    • name欧陆菜
    • name_2
    • code欧陆菜
  • 4(array)
    • name泰国菜
    • name_2
    • code泰国菜
  • 5(array)
    • name地中海菜
    • name_2
    • code地中海菜
  • 6(array)
    • name美国菜
    • name_2
    • code美国菜
  • 7(array)
    • name阿根廷菜
    • name_2
    • code阿根廷菜
  • 8(array)
    • name澳洲菜
    • name_2
    • code澳洲菜
  • 9(array)
    • name比利时菜
    • name_2
    • code比利时菜
  • 10(array)
    • name英国菜
    • name_2
    • code英国菜
  • 11(array)
    • name荷兰菜
    • name_2
    • code荷兰菜
  • 12(array)
    • name德国菜
    • name_2
    • code德国菜
  • 13(array)
    • name希腊菜
    • name_2
    • code希腊菜
  • 14(array)
    • name印度菜
    • name_2
    • code印度菜
  • 15(array)
    • name爱尔兰菜
    • name_2
    • code爱尔兰菜
  • 16(array)
    • name日本料理
    • name_2
    • code日本料理
  • 17(array)
    • name朝韩菜
    • name_2
    • code朝韩菜
  • 18(array)
    • name墨西哥菜
    • name_2
    • code墨西哥菜
  • 19(array)
    • name中东菜
    • name_2
    • code中东菜
  • 20(array)
    • name尼泊尔菜
    • name_2
    • code尼泊尔菜
  • 21(array)
    • name葡萄牙菜
    • name_2
    • code葡萄牙菜
  • 22(array)
    • name俄罗斯菜
    • name_2
    • code俄罗斯菜
  • 23(array)
    • name北欧菜
    • name_2
    • code北欧菜
  • 24(array)
    • name新加坡菜
    • name_2
    • code新加坡菜
  • 25(array)
    • name南非菜
    • name_2
    • code南非菜
  • 26(array)
    • name西班牙菜
    • name_2
    • code西班牙菜
  • 27(array)
    • name瑞士菜
    • name_2
    • code瑞士菜
  • 28(array)
    • name土耳其菜
    • name_2
    • code土耳其菜
  • 29(array)
    • name越南菜
    • name_2
    • code越南菜
  • 30(array)
    • name融合菜
    • name_2
    • code融合菜
  • 31(array)
    • name生蚝吧
    • name_2
    • code生蚝吧
  • 32(array)
    • name创意菜
    • name_2
    • code创意菜
  • 33(array)
    • name自助餐
    • name_2
    • code自助餐
  • 34(array)
    • name扒房
    • name_2
    • code扒房
  • 35(array)
    • name海鲜
    • name_2
    • code海鲜
  • 36(array)
    • name烧烤
    • name_2
    • code烧烤
  • 37(array)
    • name素食
    • name_2
    • code素食
  • 38(array)
    • name火锅
    • name_2
    • code火锅
• favicon/favicon-atd.ico
• body_classesdining t14
• actionview
• controllerrestaurants
• menu_active_keydining
• $request->data(empty)
• $this->validationErrors(array)
  • Place(empty)
  • Cuisine(empty)
  • Location(empty)
  • LatestReview(empty)
  • Review(empty)
  • Image(empty)
  • Dish(empty)
  • PlacesMenu(empty)
  • RelatedPromotion(empty)
  • RelatedNews(empty)
  • Story(empty)
  • RelatedPlace(empty)
  • PlaceRelationship(empty)
  • PlacesNews(empty)
  • PlacesPromotion(empty)
  • PlacesStory(empty)
  • Video(empty)
• Loaded Helpers(array)
  • 0App
  • 1Form
  • 2Html
  • 3Js
  • 4Paginator
  • 5Rss
  • 6Session
  • 7Text
  • 8Time
  • 9Image
  • 10Story
  • 11Admin
  • 12Place
  • 13Review
  • 14Location
  • 15Dish
  • 16News
  • 17Promotion
  • 18Number
  • 19SimpleGraph
  • 20DebugTimer
  • 21Toolbar
  • 22HtmlToolbar