Middle Kingdom Manor
When Daniel Boulud set his sights on the Chinese capital during the Olympic frenzy four years ago, he was set to fill a gaping fine dining void in this vast city where local eateries and street-side sellers are a dime a dozen, but options for power business lunches and special occasion dinners are few and far between. Swiftly after he brought his signature French fare to the deco-inspired, high-ceilinged rooms of the former US Embassy with Maison Boulud, it became a runaway success, and today continues to be the first port of call for Beijing’s haute cuisine, consistently offering both unrivalled ambience and stellar food.
On the heels of the city’s scorching summer, the debut of the new autumn and winter menus from executive chef Brian Reimer reveal a range of warming dishes just perfect for the snowy season. Chestnut soup with pheasant tartine and red currants, roasted foie gras with apple and black pepper port, and other dishes like Dungeness crab, baby pig, and venison feature alongside classic French menu staples including escargots, beef bouillon and duck confit. A lengthy wine list accompanies, but a visit to the adjacent bar is a must for pre and post cocktails, with the award-winning Kafka Haze, featuring apple-infused absinthe and apple liquor, a delicious autumn concoction.