Bistro B's 'gourmet quartet' concept
Bistrot B, a distinctive French bistro in Beijing, has launched four gourmet signature dishes for the capital's foodies. This "quartet" of culinary hallmarks has been created by the restaurant's chef de cuisine, Jarrod Verbiak, one of Beijing's most accomplished creators of French cuisine, who says the quartet is in keeping with Bistrot B's focus on popular comfort fare. He says they represent a culinary story in "four chapters".
Chapter one is Chef Verbiak's signature charcuterie, blending French tradition and his own imaginative flair. Diners have a choice of offerings, including pate maison with whole grain mustard, foie gras terrine with hawthorn gelee and brioche. Chapter two is jet-fresh seafood flown to Beijing early every morning. This includes Boston lobster, oysters and whelks. Chapter three is succulent steaks, while chapter four is the homemade pasta. Although pasta is a staple on many Western restaurant menu, very few Beijing dining establishments create theirs homemade, says Verbiak. Bistrot B does. Its fresh, made-from-scratch pasta is created by chef Verbiak and his team in the restaurant's large, central open kitchen, and incorporated into such dishes as tagliatelle with Boston lobster, black truffle and tomato compote; spaghetti with smoked bacon, farm eggs and cracked black pepper; and pappardelle with red wine braised beef cheek and trumpet mushrooms.
If you go
Bistrot B, Rosewood Hotel, Jing Guang Center, Hujialou, Chaoyang district, Beijing. Tel: 010-6597-8888.
