Maison Boulud

Simply put, the best restaurant in Beijing right now, Maison Boulud has received many awards for culinary excellence, service, design, best wine and bar and best chef to name a few. Chef Daniel Boulud, renowned chef of Daniel NYC, serves French fare with ingredients sourced from China and the Pacific region. In his signature style Boulud makes unexpected blends in his spontaneous menu such as the Fricassée of chicken oysters with snails, black garlic morels flambeed with brandy or the Shallow poached black cod, tender fennel marmalade with red currants, pine nuts and baby cuttlefish fricassée. 

The dessert is in a league of its own as well all know the French do it better, particularly in this case with options such as Dark chocolate ganache layered with coconut jam, caramelized almonds and pina colada sorbet, the Praline parfait with hazelnut candies and caramel ice cream and Raspberry & lychee vacherin and mousse, soft vanilla cream and petite meringue, one can hardly resist!

At an establishment of this calibre it goes without saying that the wine list of over 400 varieties comes highly recommended by their expert sommelier and is specifically chosen to compliment items off the menu, whilst the choice of cocktails from the sophisticated lounge bar will have you ending your night on a high with a glass of the Kafka Haze, a blend of green absinthe, apple liqueur, passionfruit syrup and fresh lime.

LUXOS Recommends: Tajima farms marble 9 Wagyu sirloin, five pepper roasted potato gratin, madagascar pepper mustard jus

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APD 31.11.12