Maison Boulud

  • Pink Room.
  • Lounge Bar.
  • Staircase.
  • Squab with Cherry Compote.
  • Spice Crusted Tuna with Aioli Sauce.
  • Crispy Suckling Pig with Daikon Sauerkraut.
  • Milke Chocolate Bavaroise.
  • Chilled Shrimp Salad with Carrot Coulis.
  • Napoleon Raspberry Chiboust.

    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.

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