A Winter Ode to Franco-Chinese Elegance, In the quietude of late winter, few pleasures rival a meticulously crafted meal shared with friends. At TRB Hutong—a Michelin-starred jewel nestled within the 600-year-old Zhizhu Temple—newly appointed Chef Lucas Garigliano unveils a seasonal tasting menu that marries French technique with locally foraged ingredients, weaving Gallic romance into Beijing’s frost-kissed landscape.
Amuse-Bouche: A Prelude of Precision, The journey begins with whimsical bites: Tuna Tartare on Butter Toast, where citrusy yuzu kosho and lime elevate the fish’s sweetness against rich dairy notes, and Truffle-Infused Onion Tart, its earthy depth lingering like a whispered secret.
Foie Gras Terrine: A Beijing Twist, The classic French pâté meets candied hawthorn—a quintessential Northern Chinese ingredient—its tart jelly cutting through the liver’s unctuousness. A masterstroke of balance, paying homage to both Périgord and Peking.
Oyster Mousse & Yunnan Caviar, A study in umami: the briny mousse, crowned with delicate Chinese sturgeon pearls, finds unexpected harmony in a ham-infused cream sauce—a luxurious dance of sea and pasture.
Atlantic Cod en Papillote, Wrapped in spinach leaves, the fish steams to pearlescent perfection. A beurre blanc sauce lends silkiness, while seasonal greens keep the dish ethereally light—a nod to French finesse with Asian subtlety.
Blue Lobster Trilogy, The crustacean takes center stage with three sauces: bouillabaisse reduction, bisque emulsion, and Provençal tomato essence. Each dip unveils new dimensions, earning unanimous acclaim.
Australian M9 Wagyu, Seared to ruby brilliance, the beef luxuriates in porcini jus and red wine reduction. Every bite releases a burst of marbled richness, tempered by roasted root vegetables.
From sparkling aperitif to Chenin Blanc with seafood, transitioning to oaked Chardonnay and Merlot for heartier courses. The grand finale Vintage Port or Sauternes paired with dessert—each glass a calculated crescendo.
