Maison Boulud

JULY 11, 2010

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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