The sudden warm spell has brought spring’s radiance to Beijing in an instant. Just like LEVIF’s seasonal spring menu – Chef Shuang has meticulously selected various seasonal ingredients to present a complete French dining experience that feels like bathing in spring’s gentle breeze!
The appetizer assortment features bluefin tuna belly, sweet peas, black tiger prawns, and pickled kohlrabi. The flavors progress gradually – starting with the tuna’s delicate sweetness, growing richer in intensity, and culminating with the pickled kohlrabi’s refreshing finish. This not only cleanses the palate but also awakens the taste buds in preparation for the main courses.
The Canadian sea urchin offers a clean, sweet delicacy that takes on new dimensions when paired with Japanese yuzu and turnip. The yuzu’s crisp freshness and turnip’s earthy fragrance envelop the sea urchin, adding a grounded, pastoral quality to this oceanic delicacy – truly memorable.
The fresh scallops boast intense umami with a plump, tender texture. The finger lime garnish seems to give this seafood its dancing soul – the occasional bursts of citrus acidity brilliantly accentuate the scallops’ natural sweetness, creating pure magic when combined with caviar.
The French Brittany blue lobster has wonderfully crisp flesh that perfectly showcases its inherent sweetness when paired with fresh berry sauce. The dill garnish adds an herbal fragrance, making each bite full of delightful surprises. Equally impressive is the New Zealand milk-fed lamb chop seasoned with mountain pepper – aromatic and tender, with seasonal garlic scapes contributing an earthy spring freshness that completes the dish beautifully.
