maison boulud • no. 23 qian men dong da - AmCham China

MAISON BOULUD • NO. 23 QIAN MEN DONG DA JIE • BEIJING 100006 • PEOPLE'S REPUBLIC OF CHINA • 86 10 65599200
WWW.MAISONBOULUD.COM

MAISON BOULUD • NO. 23 QIAN MEN DONG DA JIE • BEIJING 100006 • PEOPLE'S REPUBLIC OF CHINA • 86 10 65599200
WWW.MAISONBOULUD.COM

Maison Boulud offers award winning fine dining in the heart of Beijing’s “Legation Quarter”. The majestic
manor house setting with its Versailles inspired decor occupies the stately buildings of the former United
States embassy and is located in a walled compound adjacent to Tiananmen Square. Here Daniel Boulud’s
expert team led by Executive Chef Brian Reimer and General Manager Nicolas Socquet serve French inspired
cuisine prepared with local and Pacific Rim ingredients.
Chef-Owner Daniel Boulud
Management Executive Chef Brian Reimer, formerly Sous Chef at DANIEL
General Manager Nicolas Socquet
Public Relations Georgette Farkas, Public Relations Director, The Dinex Group
1 212 327 3434 gfarkas@danielnyc.com
Address Maison Boulud
No. 23 Qian Men Dong Da Jie
Beijing 100006
People's Republic of China
TEL 86 (10)6599 9200
www.danielnyc.com
Hours Lunch: Monday— Friday, 11:30 AM-2:00 PM;
Brunch: Saturday— Sunday, 11:00 AM-4:00 PM
Dinner: Monday— Sunday, 6:00 PM-10:00 PM
Reservations TEL: 86 (10) 6559 9200
EMAIL: nicolas.socquet@maisonboulud.com
Cuisine A French inspired menu prepared with imported as well as local Chinese and Pacific
rim ingredients.
Capacity Approximately 120 seats with separate bar and lounge
and several private dining rooms:
BAR for up to 50 seated or 80 standing cocktail receptions
PINK ROOM for up to 40 guests
BOTANIC ROOM for up to 8 guests
HERCULES ROOM for up to 12 guests
TERRACE ROOM for up to 75 guests
CONSERVATORY ROOM for up to 20 guests
Interior Design Gilles & Boissier, Paris, France, the design firm responsible for projects such as
New York’s Buddakan and the Gramercy Park Hotel.
Location Beijing, Chien Men 23 Maison Boulud occupies the stately two story residence of this
former US embassy compound, built in the early 1900s. The Legation Quarter
complex, adjacent to Tienanmen Square, includes a theater, art gallery and luxury
retail boutiques.
Opened May 2008
MAISON BOULUD • NO. 23 QIAN MEN DONG DA JIE • BEIJING 100006 • PEOPLE'S REPUBLIC OF CHINA • 86 10 65599200
WWW.MAISONBOULUD.COM

MAISON BOULUD Chef Daniel Boulud opened Maison Boulud à Pékin in May 2008 within Beijing’s famed
Chienmen 23, the restored landmark compound of the former American embassy to the Qing Dynasty. The property is
located in the heart of Beijing, steps from the southeast corner of Tiananmen Square, an area known as Qianmen.
Qianmen is possibly China’s most prestigious and culturally relevant address, having been the center of Chinese
history, culture and arts for thousands of years. Maison Boulud can be compared to Chef Daniel Boulud’s highly
acclaimed New York restaurants, combining the sophisticated informality of his Café Boulud with the grandeur and
elegance of DANIEL.
The restaurant is managed by a cadre of seasoned professionals known for their years of stellar performance in the
chef’s New York restaurants and other noteworthy properties world wide. Executive Chef Brian Reimer brings with
him over six years with Chef Daniel Boulud and a pedigree that includes many of America’s finest restaurants as well
as extensive culinary training in France. General Manager, Nicolas Socquet, comes to Beijing after having managed
French fine dining restaurants and catering for both Shangri-La and Four Seasons Hotels.
The interior design at Maison Boulud pays tribute to the building’s origins as a stately diplomatic residence within an
imposing grey stone façade. It is a subtle homage to the past and the building’s historical roots that also manages to
exude a feeling of contemporary luxury. The decor was conceived by the Parisian firm Gilles & Boissier, renowned for
their exquisite design of New York’s Buddakan restaurant and Gramercy Park Hotel. Here Gilles & Boissier’s inspiration
and use of materials is utterly French: sculpted boiseries and upholstery of richly textured velvets, juxtaposed with
contrasting thick, rustic linens. The central entrance hall ushers you up a monumental double staircase to several
privileged private dining salons on the floor above. The focal point, a mural inspired by the fountains of Versaille, takes
you on a surrealistic journey and stamps the mark of French savoir vivre in this Beijing destination. Having met Chef
Daniel Boulud and experienced his generous warmth and hospitality, Parisian designers Patrick Gilles and Dorothée
Boissier designed the project as a stately manor house conceived by a thoughtful host. Each room offers a different
rhythm and experience: intimate cocktails in the lobby library, a light informal lunch in the lounge, important dinners in
the grand dining room and private dinners upstairs in a series of salons, each with unique character.
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MAISON BOULUD • NO. 23 QIAN MEN DONG DA JIE • BEIJING 100006 • PEOPLE'S REPUBLIC OF CHINA • 86 10 65599200
WWW.MAISONBOULUD.COM

CUISINE “Even in the heart of Beijing, it is only natural for me to create in a French style. At Maison Boulud I
remain true to my French roots and the way they have evolved after decades of cooking in America’” says Boulud.
Together with executive Chef Brian Reimer, the menu acknowledges this culinary adventure by preparing local Chinese
and pacific rim ingredients according to time honoured French technique. “Whether I am cooking in New York
or in Asia, my signature remains my French spirit combined with seasonal produce, local whenever possible, but
above all, the best that I can find. I begin with the quality of the ingredients as my foundation and from there my
cooking is driven by flavor and by making sure there is always a soul in the food.”
Maison Boulud’s cooking blends foods from near and far to create a spontaneous menu. While some seafood may
come from south-east Asia, the lamb from New Zealand and the beef from America, the fresh herbs, vegetables and
mushrooms are local and the interpretation always seasonal. Prior to opening the restaurant, Executive Chef Brian
Reimer spent over six months in Beijing sourcing ingredients both from within China and from the entire Pacific Rim
region.
MAISON BOULUD • NO. 23 QIAN MEN DONG DA JIE • BEIJING 100006 • PEOPLE'S REPUBLIC OF CHINA • 86 10 65599200
WWW.MAISONBOULUD.COM

SELECTION OF SIGNATURE DISHES
APPETIZERS
CHESTNUT
Creamy Velouté, Pheasant Tartine, Red Currants
YELLOW FIN TUNA
Harissa-Sesame Dressing, Radish Cudites, Fresh Mango, Puffed Rice
DUNGENESS CRAB
Avocado, Green Apple, Celery
ENTREES
SALMON
Slow baked with French Green Lentils, Smoked Bacon, Watercress
BLACK COD
Olive Oil Poached, Speck Ham-Endive Marmalade, Black Truffle Dressing
BABY PIG
Crispy Skin, Daikon Sauerkraut, Green Apple Cole Slaw, Mustard Jus
MAISON BOULUD • NO. 23 QIAN MEN DONG DA JIE • BEIJING 100006 • PEOPLE'S REPUBLIC OF CHINA • 86 10 65599200
WWW.MAISONBOULUD.COM
DESSERTS
SOUFFLÉ
Dark Chocolate, Cocoa Anglaise
RASPBERRY & LYCHEE
Vacherin and Mousse, Soft Vanilla Ice Cream, Petite Meringue
OPERA
Layers of Coffee Mousse, Caramel Ice Cream

Brian Reimer
Executive Chef
Maison Boulud Executive Chef Brian Reimer brings with him to Beijing culinary experience
in the top kitchens of America’s East and West coasts as well as extensive training in
France. Today he works in a style that reflects this myriad of cultures and enjoys adapting
his technique to the tastes and ingredients of his new home in Beijing. That being said
Chef Reimer’s most vital preparation for the creative and professional responsibilities of
running the kitchens of Maison Boulud comes from over three year’s spent working
alongside his mentor Daniel Boulud at New York’s renowned Restaurant DANIEL.
Brian’s formal training began at the Napa Valley Cooking School in St. Helena, California. After graduating in 1997
he chose to remain on the West Coast and accepted a position at Carmel’s renowned Highlands Inn. From here,
he would begin a whirlwind tour of the United States and Europe. This culinary Odyssey took him in to the
Michelin-starred kitchens of Thomas Keller (The French Laundry, California), Michel Rostang (Restaurant Michel
Rostang, Paris, Jean-Paul Lacombe (Léon de Lyon, Lyon, France), and Jean-Pierre Vigato (Apicius, Paris, France).
Learning from these great talents armed the young chef with the technique, discipline and creative inspiration
that would eventually enable him to make his own mark.
A position as Chef de Cuisine at Michael Schlow’s Radius Restaurant in Boston would bring the young California
native to the East Coast for the first time in July 2001. The move provided valuable exposure to the region’s
bounty and proved an excellent launching pad for his next challenge. In the summer of 2004 Brian became
Executive Sous Chef at Daniel Boulud’s eponymous Restaurant DANIEL in New York City. Here he focused on
developing the seasonal menus that are the hallmark of the contemporary French cuisine the restaurant is known
for. The talent and dedication Brian exhibited captured Boulud’s attention and made him a natural choice to
become Executive Chef at Maison Boulud in Beijing.
Boulud and Reimer share a strong belief in making top quality ingredients the inspiration for their menus. In fact,
prior to Maison Boulud‘s opening, Brian spent over six months in Beijing sourcing the best possible ingredients
from within China and the entire Pacific Rim region. Now these ingredients married with time-honored French
technique are the foundation for Brian Reimer’s signature dishes: Katafi Crusted Salmon with Bacon Braised
Chinese Cabbage, Glazed Young Turnips and Syrah Sauce and Crispy Suckling Pig with Daikon Sauerkraut, Apple
Coleslaw and Dijon Mustard Jus. This is a menu that celebrates the traditions of France and deftly combines them
with the local ingredients and tastes of Beijing’s culture.
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MAISON BOULUD • NO. 23 QIAN MEN DONG DA JIE • BEIJING 100006 • PEOPLE'S REPUBLIC OF CHINA • 86 10 65599200
WWW.MAISONBOULUD.COM

-AWARDS -
Time Out China
Recommendation for French Cuisine, 2010
The Miele Guide
One of Asia’s Finest Restaurants, 2010/2011
Food and Wine Magazine
Top 50 Restaurants in China, 2011
ELLE Décor China
Best of Design, 2010
Modern Weekly International Magazine
Restaurant of the Year, 2010
Wine Spectator
Grand Award, 2009, 2010
The Beijinger
7th Annual Readers Restaurant Awards 2010
Best Non Chinese Restaurant
Best Service
Best French
Best for a Romantic Meal
Best Wine List
Outstanding Décor
Nominee Best Brunch (non-hotel)
Nominee Best for Impressing Visitors
Time Out Beijing
Food Awards 2010
Restaurant of the Year
Best Wine Experience
Best International
Best Service
Beijing City Weekend Guide
The Best of Beijing Dining- 2010 Restaurants and Bars Awards
Best Service
Best French Restaurant
Restaurant Magazine
The S. Pellegrino World’s 100 Best Restaurants 2009
#88
MAISON BOULUD • NO. 23 QIAN MEN DONG DA JIE • BEIJING 100006 • PEOPLE'S REPUBLIC OF CHINA • 86 10 65599200
WWW.MAISONBOULUD.COM