If you want to enjoy food safer and healthier, the best way is to "eat for one". Look for a Michelin restaurant with a large space, a terrace or floor-to-ceiling windows, don't worry about getting lost in the face of the menu, listen to the michelin chef's opinion, from the front course, main course to dessert, so that you can eat alone and satisfy.
There are creative frost-roasted wagyu beef, and the "berry" dessert is the most surprising
Restaurant: Jing Restaurant
Rating: 1 Michelin star
Chef: Julian
Chef Julian from France, Chef Julian of The Peninsula Beijing Jing Restaurant, is young, fun and creative. The restaurant has a "chef's table" where a personalized menu can be customized for diners. Here you can enjoy the delicious food while watching the cooking process, as if admiring the artistic creation.
Although the chef is from France, he is good at blending Asian culinary inspiration to surprise and comfort the taste buds. Wagyu beef is a must-order dish and one of the chef's recommended dishes, and the Wagyu beef, which is evenly distributed in oil, becomes tender and juicy under the processing of high temperature and open flame, and is very enjoyable with black pepper juice, onions and fresh arugula.
If you prefer seafood, try smoked salmon, paired with white asparagus and fresh raspberries, salty and tender, with a spring feel, and the refreshing and appetizing yogurt sauce can just blend the rich flavor of smoked salmon. Chefs also recommend wines from around the world, so try the country's rare Cook Champagne.
The highlight of the Michelin meal is the dessert at the end. The creative dessert "Berry", which combines refreshing sweet and sour strawberries with ice cream, is paired with vanilla cream and basil meringue for a rich taste.
Bread, hors d'oeuvres, desserts and a culinary journey
Restaurant: Il Ristorante Niko Romito
Chef: Niko Romito
Il Ristorante Niko Romito is located on the ground floor of the Bulgari Hotel in Beijing, where you can enjoy authentic Italian cuisine, simple and rustic, with an emphasis on organic ingredients. Chef Niko Romito is not only a great chef, but also an imaginative artist, and his Il Ristorante restaurant at the Bulgari Hotel in Beijing and Shanghai has been awarded a Michelin star for several consecutive years.
Try your hand at the chef's favorite Italian appetizers, from pickled tomatoes to Parma ham to tuna and beef with tuna sauce and grilled cheese. The chef is very particular about origin, and the ingredients in the restaurant are personally sourced from various Italian regions, such as truffles from Piedmont, black vinegar from Modena, and flour from Abruzzo.
Also, don't miss the bread before meals. For chef Niko Romito, bread is the soul of the restaurant, "we put the bread in the middle of the table, like the foundation of a home." "You can eat Italian bread like bread sticks, focacia and so on. In addition, there is his favorite dessert chestnut cake with ice cream. Silky chestnut ice cream with soft chestnut cookies, served with a dash of chestnut crumbs and candied cherries, are sweet and delicious.
Romantic taverns, snails and pig ears bring you coziness
Restaurant: Left Bank Restaurant
Pu Xuan Hotel's Left Bank restaurant has the atmosphere of a Parisian bistro, while incorporating the romance and atmosphere of Beijing. Here you can enjoy French bistro-style dishes.
Once seated, order a classic French snail, slowly simmered in vegetable broth, which is delicious and sweet, covered in rich butter and dried peppers, and the meat is delicate. Add a French fried duck breast, which becomes fatty and juicy in the fat of the cortex when cooking, and flavored with sweet potatoes and raspberry sauce, which is the most suitable for tender duck breast.
Pig's ear is a common appetizer in China, a sip of wine, a bite of meat, to dissolve all the troubles. Interestingly, the chef added this ingredient to the list of French cuisine. Pork ears are simmered and cut into thin strips, mixed with French spices, and spread on rye toast, which is very enjoyable when chewed.
There is also a pistachio dessert not to be missed, the white chocolate shell hides the pistachio mousse, the "pulp" entrance, the mint bursts out of the cool in an instant, and the aromas of nuts and strawberries are layer by layer, full of surprises.
Modern Italian taste, pampering the taste buds with dumplings and duck liver
Restaurant: Mio
Chef: Alessio
Chef Alessio at Four Seasons Hotel Beijing's Mio was born in central Italy, but Alessio never sticks to traditional Italian cuisine, but constantly incorporates creativity and local seasonal ingredients into the dishes. Therefore, at Mio Restaurant you can taste Italian dishes with unlimited surprises.
For example, after the duck liver Buffy is ingested, it will instantly fill the taste buds with surprises. The seemingly traditional duck liver hides 10 years of Italian balsamic vinegar to neutralize the fattiness, while the bottom of the dish is sometimes pureed with fruits and vegetables, such as candied pears in autumn and winter, cherry or apricot puree in spring and summer, fresh and fragrant, and it is just right with freshly baked bread. In addition, order yourself a dish of Brittany blue lobster, paired with a unique sparkling wine sauce and seasonal radish puree to make the seafood flavor more prominent.
Is there a better food for winter than dumplings? Try the riffodyadon, which combines black truffles, traditional parmesan cheese and meat sauce as a small reward for yourself.
Overlook the traffic and let the winter melt in the pumpkin soup
Restaurant: Guomao 79 Western Restaurant
Chef: Lu Dongliang
Rating: Michelin Plate Award
For food lovers, China World Trade 79 at China World Summit Hotel, Beijing is best suited for "one person to eat", enjoying food and wine while overlooking the traffic.
If you're eating your own meals, order a starter, soup and main course. The appetizer features a classic Caesar salad, fresh tiger shrimp and refreshing lettuce, served with spa eggs, Italian smoked ham and three cheeses. The roasted pumpkin soup is very popular, and the pumpkin with vanilla and butter is boiled with cream, chicken soup and honey, which is very suitable for winter.
As the main dish of the "highlight", you can order a sirloin steak, which is brewed at low temperature with vanilla butter and then grilled over a charcoal fire, and the side dish potato is also worth a try.
Beijing News reporter Qu Xiaoyi
Edited by Li Zheng Proofreader Wang Xin
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Source: Beijing News