Jing Restaurant has always been known for its sincerity, low-key and calm style, and in recent years, Jing Restaurant has been gaining a good reputation during the China Restaurant Week, and no one can beat the value for money of affordable set menus.
In September 2017, JING welcomed a young French chef, Julien Cadiou, whose resume is not mediocre, having worked at the one-Michelin-starred La Grande Cascade in Paris, the three-Michelin-starred Alain Ducasse au Plaza Athénée, where he worked with Alain Ducasse, an important exponent of modern French cuisine. François Adamski has collaborated with some of France's top chefs, including Emmanuel Renault. During Julien's tenure as a sous chef at Kei in Paris, the restaurant received two Michelin stars for the first time.
"Farm to Table" is an important concept of JING, which has established partnerships with more than 20 farms in China, all of which are certified by the Chinese government or the U.S. government, and supply seasonal vegetables, fruits, meat, honey and other ingredients directly from these farms. The restaurant's chef visits each farm regularly to ensure that all ingredients are sourced and of the highest quality.
Prior to the arrival of new chef Julien Cadiou, JING focused on Mediterranean cuisine, and the arrival of the new chef has injected more French cuisine into the restaurant. The classic aperitifs are kept on JING's menu, with rye buns, pumpkin buns, tomato crispy sticks and sesame triangle crisps. The 65-degree soft-boiled egg is the restaurant's signature appetizer, cooked at a low temperature to lock in the moisture of the egg, and the chef needs to strictly control the heat, accompanied by leeks, fried red bell pepper sauce and olive oil, and the half-boiled egg yolk lies in a thick sauce. The egg yolk is mixed with the sauce and goes smoothly in the mouth, making it an immersive taste experience that goes well with bread. Corn miso soup is also one of the restaurant's signature dishes, grilled tiger prawns with Indian spices and grilled corn as a base, infused with a thick corn broth, bright color, rich and sweet soup, and crispy and tender tiger prawns.
The main course, Iberian pork shoulder, free-range chicken, French black cod, Australian M9 Wagyu beef, etc., are all classic signature dishes. The Iberian pork shoulder is worth recommending, a thick and tender pork shoulder, drizzled with homemade barbecue sauce and served with a three-way mashed sweet potato. French black cod, cod melts in the mouth, the meat is delicate, accompanied by refreshing asparagus juice and chia seeds, and the creamy potato egg garlic base, highlighting the original taste of cod.
Australian Wagyu is definitely the top of the main course, and the beef used is 650 days grain-fed M9 Wagyu beef from Blackmore, Australia, which is one of the best in the city. Australian Wagyu beef has two choices: breast and belly meat and beef tenderloin, the steak knife gently touches the caramelized surface of the beef, the extremely tender texture of the beef is immediately fed back through the tip of the knife, and the dense snowflake lines can be seen when cut open, the meat color is magnificent, and the bite is tender and fat, oily and sweet, with large brown mushrooms and Swiss cheese puree, the high-fat and high-fat human delicacy exudes a sinful attraction. It's just that the sweet and sour beef sauce with it is like a sketch performance at the annual meeting, although the original intention is to relieve the fat and thick of the beef, but in the end, the overly sweet and sour sauce hangs directly on the beef, but it is inevitable that people will not like it. The top-quality Australian Wagyu beef is naturally worth a lot of money, with the price of 600 grams of brisket and belly meat and beef loin at 980 yuan and 2,880 yuan respectively.
Desserts at JING may seem unremarkable, but they are also very good, with pastry chef Frederic Moreau's "JING", "Clean Water", "Flame" and "Breeze" all worth trying. Located on the ground floor of The Peninsula Beijing, JING Restaurant is decorated in a Chinese courtyard style, combined with a sophisticated and elegant Western space concept, creating a dining atmosphere full of design, and the herb elements throughout the restaurant have become one of the hallmarks of the restaurant. In addition to the normal private rooms, JING also has a "Chef's Table" private room, which is directly connected to the back kitchen through glass doors, and can accommodate six to eight guests, with stainless steel doors, chairs and round tables to make the space full of experimentation.
The restaurant has excellent service standards, has 12 points of enthusiasm for the quality of the dishes, will repeatedly ask customers about the satisfaction of the dishes, customers are slightly dissatisfied with the restaurant will immediately remedy, full of sincerity, 15% of the service charge is basically worth the ticket price, but the waiter's understanding of the dishes needs to be improved. The restaurant often has affordable packages on several group buying and food discount platforms, and the restaurant menu also has a cheap set menu recommendation from time to time, and the price of about 200 yuan can cover most of the classic dishes of the restaurant, the quality is stable and solid, and the cost performance is very high, which is worth trying.
