As a Michelin-starred French restaurant in the capital, Jing's chef William specializes in drawing creative elements from life and nature. He respects the culinary skills to present the original taste and texture of ingredients. He skillfully uses the characteristics of different ingredients in creative combinations, incorporating infectious colors. Complemented by the design atmosphere of Jing Restaurant, the restaurant aims to provide guests with artistic visual enjoyment and creative taste buds with French delicacies.
This time, Chef William brings a unique and novel menu to Jing Restaurant. It brings endless surprises by inspiring a unique experience of conveying emotions through flavors on the tongue of guests. "As a chef with French roots, my dishes are the crystallization of my cooking around the world for the past twenty years. The dishes are inspired by my love of mountains, oceans, rivers and from many amazing cities. Every dish you taste is prepared by our talented culinary team. We select the most exquisite ingredients with total passion and endless respect for food." said Chef William.
The new menu design includes not only the chef's recommended dishes, but also a variety of creative dishes that include sea and land ingredients to meet the diverse needs of guests. In addition, the dishes are presented with colorful art philosophy, creating a sense of ritual to start a new style of French cuisine.
Chef's Recommended Dishes
1. Jing's Customized Caviar
Known as the "black gold", caviar has a high nutritional value. Chef William has selected 9 years of Ositra sturgeon caviar. The caviar is full-bodied, black golden in color, and has a distinctive nutty flavor. Paired with homemade lobster jelly and diced grapefruit, the fresh acidity of the fruit balances the oily and salty flavors of the caviar, while the sweetness of the lobster jelly adds a surprising taste, giving it a rich flavor.
2. Lobster
This is a dish that instantly bursts onto the tongue with a refreshing taste. The chef has selected high quality lobster as the main ingredient. Using the low temperature cooking technique, the lobster meat is crisp and tender with a bright color. The tomato broth with Asian flavors of carrots, anise and fennel matches the sweetness of the lobster meat perfectly, giving it an exotic taste of sweetness and sourness. A vinaigrette is added as a finishing touch to the dish, giving it a layered taste, which is a perfect combination of traditional and modern French cooking. The delicate, symmetrical and colorful presentation of the dish is very artistic, bringing a sense of visual pleasure and comfort to the guests.
3. Smoked lamb chops
Fruitful Smoked Lamb Chop is one of Chef William's recommended dishes. The lamb chops are made from lamb chops with evenly distributed fat. Smoked at a constant temperature over cherry wood, the chops are delicately smoked and fruity. It is wrapped in a green herb bread crumble, providing a natural color and a tender, crispy texture. Accompanied by an apple puree and cherry vinaigrette with a mixture of dried fruit, the fresh acidity of the fruit and the mellow aroma of the lamb are combined in a rich and luscious way. The chef chose both square and round objects to shape the dish. Decorated with fresh green edible plants, the dish is artistic and healing.
About Jing Restaurant
As one of the most popular restaurants in Beijing, Jing has been awarded Michelin One Star glory in the 2022 Beijing Michelin Guide. Inspired by the garden, the Chef's décor at Jing creates a stylish atmosphere for guests to dine in. The restaurant is decorated in green jade with a selection of ten contemporary artworks, including a pair of circular embroidered silk screens with a diameter of three meters. Ginkgoes, a symbol of longevity, vitality, peace and hope, are also thematic elements, and can be seen in two ginkgo-themed paintings and a bronze ginkgo leaf-themed decorative wall. The restaurant also displays the work of artists from the Peninsula's Art in Residence program from time to time.
Tel: 010-8516 2888-6608
