Maison Boulud

    Just around the corner from Beijing’s Tiananmen Square, one finds a very Western boîte from the French-cuisine powerhouse Daniel Boulud. Though he is used to stately settings, the China locale is the most impressive in his restaurant stable. The elegant, historied neoclassical structure reveals a dramatic entrance that does not disappoint. Neither does the food. Some dishes--such as baby-pig confit with daikon--incorporate Asian elements, and the menu overall—including a German-tinged Black Forest dessert—bears a more global imprint.

    Specialties: Italian angel-hair pasta with sea urchin; vacherin with green-tea yogurt.

    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    A glamping resort at the "Caribbean of the Rockies" opens a rustic new restaurant...
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    BACK TO CULINARY MASTERS 2016 >> Kim Floresca and Daniel Ryan’s combined 30 years of...
    Master chef Christopher Kostow has nominated Kim Floresca and Daniel Ryan for 2016’s Culinary...
    Master chef Curtis Duffy has nominated Lee Wolen for 2016’s Culinary Masters Competition…