Le Pigeon royal : rôti sur le coffre, cuisse confite, raviole de betterave en transparence, fins copeaux de betterave, petits croûtons et jus à l’hydromel 🤩 (2 ⭐️ Michelin) @le_chabichou @stephaneburon
Yangzhou Restaurant - Bib Gourmand Shanghai 2018
Had lunch with Caroline who was co-director with me when we started out an “inaugural” China Strategy Office (CSO) from 2009-2012. She got ME from MIT and MBA from Harvard, not to mention she worked at Ford in between those 2 Cambridge insitutions! I loved working with her. She went on to become VP at HP, has a baby and now VP of Honeywell. We seem to meet each other twice a year (last year she visited Thailand) and we have kept in touch. Good friends are hard to come by!! We both tried this restaurant for the first time. The three floors of this senior member of Shanghai cuisine has been serving Huaiyang cuisine for years. I have just found out from walking along Nanjing East Pedestrrian Road which was a busy scene and I slipped past Fujian Middle Road and found this. I saw
Michelin Bib Gourmand sign and read up.
We ordered quite a bit. Yangzhou fried rice didn’t disappoint us. We had fried pigeon which was ok! I made a reservation and it was well worth a visit for its second floor city views.
345 Middle Fujian Road
Caviar, oysters and bubbles for breakfast?! Oh yes! We live for them but we stay for the duck confit on top of a biscuit, seasonal vegetables, with a duck fried egg, and their Korean BBQ ribs. Chef Guy W Meikle, from @heritage_chicago develops an explosion of flavors in your mouth. His comforting food leaves you wanting for more! But there is always space for dessert and his tower of recently baked goods and german sweets is impressive enough to taste that delicious dulce de leche and coconut donut. Take our advice and dont stay only for the bubbles, oyster and caviar, but stay for the food, the real gem of this place.
i¿Caviar, ostras y burbujas para desayunar? Oh, yes! Vinimos por el caviar y las ostras pero nos quedamos por el pato confitado encima de un biscuit, vegetales de temporada y su gravy, con un huevo frito de pato; y las costillas BBQ al estilo Koreano. El Chef Guy W. Meikle, de @heritage_chicago te lleva a una explosión de sabores en tu paladar. La comida es reconfortante y quisieras poder seguir comiendo ese plato todo el dia. Pero cuando termina lo salado, empieza lo dulce. Y ahí nos encuentra el hueco que siempre nos queda para el postre. Una torre de dulces horneados a diario nos sorprende de repente encima de la mesa. Nos tientan el donut de dulce de leche y coco, y cualquiera de las pastas típicas de Alemania. Ven, pero igual que nosotras, no te quedes solo por el menú de encurtidos, ostras y caviar; prueba la cocina, que es realmente la gema de este lugar.