Modern Bistronomy at the Puxuan Rive Gauche


Craving proper French bistro food? The Puxuan Beijing’s specialty restaurant, Rive Gauche, invites guests to explore modern “bistronomy” ­­– informal service, simple table setups and innovative cuisine ­­–  via its newly-launched menu. A slice of bohemian Paris in the heart of Beijing, menu highlights include Orielles de Cochcon, braised pig’s ears served atop home-made bread seasoned with Dijon mustard and parsley, and Aile de Raie, French skate steamed and served with white miso emulsion and pomegranate reduction. Other stand-out options include Magret de Canard, which is seared on its skin so it continues to cook in its own fat then seasoned with its own jus. A pudding of Pistache, an Iranian pistachio mousse filled with a strawberry centre, is delicately flavoured mint and dusted with Rooibos tea.

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