Located at No. 10 Beishan Street, Carbon Beishan No. 10 Restaurant stands in a small western-style building next to the broken bridge on the bank of West Lake. The restaurant is next to the former residence of Chiang Kai-shek, which was originally a Beishan Street ladies club during the Republic of China, and most of the people who came and went were of prominent status.
The restaurant's culinary director, William Ledeuil, is the head chef of the one-Michelin-starred Ze Kitchen Galerie in France and a guest teacher on the Steering Committee of the Ferrandi Culinary Institute, the "Harvard of gastronomy". Different from the traditional luxury Michelin-starred French restaurant, Beishan No. 10 is more like a local French restaurant, which also serves authentic ingredients such as oysters, foie gras, black truffles, and various sea salts from France.
Pan-fried foie gras is a classic French dish, the restaurant's fried foie gras in red wine, fried until the outside is charred and tender inside, the taste is enhanced in the mellow aroma of the red wine, the fly in the ointment is that there is less red wine juice, and the overall taste is light. Another dish of foie gras toast is small in shape, delicately arranged in slices, and the toast is moderately soft and hard, which is eaten with the soft foie gras, which just happens to neutralize the greasy taste. The baked snails, a must-have in French cuisine, are served with bubbling butter and sprinkled with a little minced garlic and sea salt. Snail meat is plump and tender, and it is better to eat it with sliced bread dipped in the sauce. Flame crepes are a popular dish in the south of France, with a texture like a mini thin-bottomed square pizza, with a crispy and even biscuit texture, but the filling on the top is solid, and the characteristic aroma of black truffles is also a plus. In contrast, the restaurant's signature roast chicken with rosemary is mediocre, slightly salty, juicy but less meaty, and paired with potatoes and tomatoes on the hard side, but the standard of presentation as a signature main course is slightly disappointing.
The sea in southern France is mild and sunny, and the oysters are firm and elastic. At Beishan No. 10, Girardo, Rose Oysters and Belon Oysters from Southern France are all in high demand. One of the most recommended is the rose oyster, which is named after the pink veins of the shell, which resemble a blooming rose, and is known as the milk of the sea in France. Not only can it be paired with red wine from France, but it can also be paired with the restaurant's French soup, and the fresh and sweet taste will make oyster lovers have an appetite and are very tempting. In addition to French cuisine, the restaurant also offers fusion flavors from other countries, which are said to have been carefully created by the proprietress after returning from her travels around the world. The special cuisines of various countries have undergone small adjustments in Beishan No. 10, for example, the French sweetness, which is difficult for Hangzhou people to accept, has been "mildly" reduced in sweetness, which is in line with the taste of Chinese people but retains the local characteristic flavor.
The restaurant is located next to the romantic Broken Bridge, just 10 steps away from the West Lake, where guests can enjoy the beautiful scenery of the West Lake at their fingertips. On the first floor is a comfortable indoor dining hall, where floor-to-ceiling windows allow visitors to come and go by the West Lake. On the second floor, there is an open terrace bar, carefully arranged and stacked with flowers, which can easily overlook the West Lake and order a cocktail. Most of the dishes in the restaurant are cooked on site, and the food is served slowly during meal times, so you need to wait patiently. The overall service level is decent, the waiter is polite and polite, but when there are many people, they are slightly busy and the response is not timely enough.
