A very suave Thanksgiving from the Shanghai kitchen of Jean Georges Vongeritchen. Give thanks and 698rmb per, and ye shall receive: warm sea scallop tartar with arugula and cranberry coulis, chestnut soup with wild-mushroom ravioli, slow-cooked salmon with celeriac puree and black truffle vinaigrette, roasted organic turkey with caramelized brussel sprouts and chestnut-sourdough stuffing, and then a spread of desserts.