Maison Boulud is housed in the former US Embassy in Beijing
This was what greeted us when we were ushered into one of the first western-style buildings
ever constructed in China's capital city.
Main dining room
The welcome cheese puff was a delight. Sadly, it was also the most exciting dish of the night.
Amuse bouche
Form the bread basket
We all had Chef Daniel Boulud's Summer Tasting Menu
And a bottle of Ferraton Pere & Fills Côtes du Rhône Samorens 2009
The food was nice, but none of them special.
I was expecting better from Daniel Boulud.
Duck Foie Gras Terrine with Apricot and Celery
Goose Foie Gras Roasted with Cherries and Pistachio
Crab Scaled with Avocado and Tomato Water Gelee
Yellowfin Tuna, Variation of Nicoise Salad
Swordfish, Fava Bean Panisse, Sauce Romesco
Scallop, Fregola Sarda Couscous, Spanish Clams
Duo of Lamb, Kebab Spiced Loin, Tender Moussaka
Duo of Wagyu, Roasted Ribeye, Braised Short Rib
This was the best course, but I am not sure it was worth the additional RMB188.
Pre-dessert
Raspberry Vacherin with Pistachio Ice Cream
Guanaja, Warm Chocolate Coulant, Milk Sorbet
Mignardises
We wanted more cheese puffs
Maison Boulud: 23 Qianmen Dongdajie, Beijing, China. Tel: +86 10 6559 9200
