Located in a charismatic Rosewood hotel, Bistrot B exudes vibrancy and energy. French cuisine is known for its delicate and small quantities, but this French restaurant is nicknamed "the Northeast cuisine of French cuisine" by diners because of its simple Chinese and French cuisine style and solid portion of dishes.
Chef Bistrot B is Jarrod Verbiak from Cleveland, where he studied under Daniel Boulud, one of the most respected French chefs in the American culinary scene and one of New York's most admired chefs. As an apprentice to Daniel Boulud, Jarrod Verbiak worked at Daniel Boulud's three restaurants in New York, Las Vegas and Palm Beach. After arriving in Beijing, he worked for two years as Sous Executive Chef at Maison Boulud à Pekin, Qianmen, before joining the Pavilion after the closure of the Palace.
The Restaurant is divided into two menus, lunch and dinner, and the lunch menu is a condensed version of the dinner menu. "Local source" is one of the hallmarks of Yi Ting, and many of the ingredients are sourced from local products from the surrounding areas of Beijing, such as poultry eggs from Shunyi, pork from Rongqing, tofu from Yanqing, and goat cheese from Bule Cheese Factory. The appetizer is pickled beetroot salad and kale cauliflower salad, and the main course is traditional French roast chicken, red wine braised chicken, and the poultry and vegetables are locally sourced.
Yi Ting's pre-dinner bun is quite distinctive, the sea salt butter is served in a copper pot, and the butter spatula is light on the top and heavy on the bottom, standing vertically. The huge country bread is simple and rustic, the crust is crisp and hard, the inside is soft and chewy, and it is coated with soft and well-balanced sea salt butter, which is solid and fragrant. The starter dish with baked snails and tender eggs is a perfect illustration of the name "Northeast cuisine in French cuisine", and the cheese baked snails, tender eggs, smoked bacon and black truffles fill a cast-iron pan with a surprising amount of portions. Beef tartare with fries, the tartare is not whole raw, but nearly cooked diced, spread out the soft-hearted quail egg, and served with bread or fries to dip. Pork belly soaked in crispy oil, pan-fried foie gras, salmon sauce with French sour cream and whole wheat toast are also distinctive. The amount of kale and cauliflower salad in the salad is also not small, kale, cauliflower, raisins, etc. are hung with curry vinaigrette, which is light sweet and slightly sour, and the vegetables have a crisp, hard and refreshing taste.
The main course is a classic dish of the Terrace, and the large pieces of dover are fried in butter for a golden color. The flesh of the fish is soft and thornless, sweet and charred in one bite, buttery and fragrant, lemon is greasy and refreshing, and the mini potatoes and melon fillet add to the charm of home-style cooking. Braised chicken in red wine is also a traditional dish in the restaurant, the whole three-yellow chicken from Shunyi Farm, stewed with shallots, baby carrots and red wine sauce, is tender and fragrant, and served with slow-roasted shallots, smoked bacon and mushrooms, which is another satisfying dish. Burger-loving diners may want to order a Wagyu beef burger, inherited from Daniel Boulud's classic craftsmanship, Wagyu beef patty and pan-fried foie gras, served with black truffle mayonnaise, Earl Grey cheese, and fries and pickled cucumbers to accompany the meal. Paper-wrapped salmon with braised lennu beans, duck leg soaked in oil with stir-fried mushrooms are also good choices, in addition to Australian and Chilean steaks, oysters, Dungeness crab and other seafood, including Chilean bone-in ribs, Atlantic sea bass, grilled beef Wellington and Provencal roast suckling pig are suitable for multiple people to share, and reservations need to be made two days in advance.
Located on the first floor of the Rosewood Hotel, the restaurant is greeted by a sprawling, fully open kitchen with tiles, light wood floors, ivory seating, and marbled stone walls that create a soothing visual style, as well as a soaring dome and horizontal and vertical lines that crisscross the Bistrot B. The waiters are also dressed in light colors such as beige and gray, which is commensurate with the overall style of the restaurant and has a comfortable look. The service level of the restaurant is excellent, the waiters are professional and neat, smiling, and the welcome, guidance, seating, pouring water, ordering, clearing the table, removing the dishes and so on are clean and neat. Service charge is included in the meal and is not charged. The two-course and three-course lunch sets are 170 yuan and 190 yuan respectively, which is really good and cost-effective.
