Located on the 6th floor of Wanda Vista Beijing (formerly Sofitel Wanda Hotel), Héritage was formerly the first eponymous branch of the three-Michelin-starred French restaurant Le Pre Lenotre in China.
In 2017, the 24-year-old Fatela Yohan was appointed as the head chef, after previously working at Shangri-La Hotel, Abu Dhabi, Bord Eau, Louis X in France, and Pierre Victor in Edinburgh, Scotland.
Herui's menu changes frequently, and the same dishes are constantly changing flavors, side dishes, and shapes. On the one hand, it adds to the dynamism of the menu and stimulates more possibilities, with some amazing combinations being created from time to time, but also some dishes that are unstable as a result. Chef Fatela Yohan's salmon is excellent, with the classic signature Atlantic salmon with celery head, lemon, apple and caviar, the fish is crystal clear, tender and sticky, and topped with full-grained, melt-in-your-mouth mandelin caviar, with apples and lemons to neutralize the fishy texture, and the taste experience is rich. Half-cooked salmon is also quite amazing, different from the common raw food, the half-cooked fish combines the delicate feeling of cooked food with the smoothness of raw meat, tender and silky, with tomato consommé on the bottom, accompanied by carrot slices and seasonal vegetables, the taste is sweet and the shape is crystal exquisite.
Lujay's duck liver and duck meat are both safe and delicious choices. Lujay is the most famous duck food brand in France, and it was raised on corn and other natural grains, and the meat is rich in aroma and has no smell. Herui's low-temperature cooked duck breast, pepper, lemon juice, pear and other marinated to remove the smell, with pumpkin and orange duck juice, the duck meat cut surface is red and gorgeous, tender and full, the taste is solid, the skin is slightly crispy, and the classic French delicacy. Marbled duck liver pie, with figs, beetroot and butter packet, the duck liver pie is soft and delicate, the fine duck liver is more fragrant than the foie gras, and the combination of figs and beetroot cleverly adds sweetness and relieves the greasy feeling. Pan-fried duck liver with celery head and smoked thyme, oily and fatty.
Other dishes, the cold plate of lobster with avocado citrus, cucumber and crab meat roll as the base, two slices of lobster meat on top, the taste is light and delicious, and the small pieces of avocado citrus are sweet and sour, refreshing and appetizing. Boston lobster soup, the soup is creamy, full of stamina, and has a sweet aftertaste. The main course is Angus beef tenderloin, the meat is thick, the texture is uniform and dense, and the product is stable. Desserts such as thyme crème brûlée, fruit salad with frosting, chocolate parfait, etc. The wine list is inferior to that of French restaurants such as Fook Lou and Yi Ting.
The décor of the Héritage is dignified and elegant, with comfortable seats, purple carpets and silver-grey walls, black chairs and purple embroidered tablecloths. The restaurant's service is basically clear, the action standard is standard, and no service fee is charged, but the speed of hydration, removal and serving is slow, and the process is disjointed and needs to be improved.
