Cuivre, Shanghai

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19 July 2012

Another business trip to Shanghai.  Rebecca recommended Downstairs with David Laris and Cuivre.  The previous is Australian.  The latter is French and difficult to get a table.  OK, then aim for the more challenging one.  Auh Oh, we could get a table at 7.30, the same day.  Very nice! 

Foie gras terrine
After a full day of intensive work, we stepped into a cosy atmosphere blended with fun.  Fixtures are primarily wood, warm and welcome.  Menu is shown with a leather-framed ipad.  I like the Easter island styled statues, smiling to guests.  Cuivre means copper.  It's run by Michael Wendling, a young chef from southern France.  Price is not high, certainly a good value for the sumptuous food.

Greg, Takahiko, Alex and I are the four diners.  It seems a natural pair up if the latter three are in Shanghai.  It's good companion combination.  No presence of the very high level boss.  We could stay relaxed, chat and laugh loudly.

Truffle risotto with Iberico cheese shaving and black pork had my highest vote.  Sublime taste of the risotto and juicy pork.  The steak was good but it's easier to have good steak in most restaurants.

No doubt it's the best western food restaurant I ever had in Shanghai.  Goga is good but the place is very tiny and you can stay around 1.5 hours.  If you wish to chat, sorry you have to move.


Black Pork

Le Crumble

Framboise
Wanna book a table?  Here is the information.  Enjoy!
Huaihai xi road, Shanghai
021-64374219

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