Daniel Boulud, a Michelin two-starred chef known for his signature restaurant Daniel in New York, opened the doors of
Maison Boulud, his seventh restaurant, in June 2008 in the heart of Beijing. The eatery is his first outside the United States.
Maison Boulud is located in one of five buildings in a compound that housed the U.S. Embassy in Beijing from 1903 to 1949,
and which has been converted into an upmarket development called the Legation Quarter, just east of Tiananmen Square.
The renovation looks lovely, and as you enter the restaurant you come into a large reception hall with an impressive double
staircase at the back, with the reception desk to the left. Further to the left, through a doorway, is the bar area, with lots of
sleek looking tables and chairs and a nice, though smallish, bar.
The summer menu at Maison Boulud, with 428 yuan ($63) for a fixed price set, features dishes such as roasted beet salad
with Chinese black walnut goats' cheese and crispy suckling pig with daikon sauerkraut.
The history of the building is impressive. Former U.S. Secretary of State Henry Kissinger secretly met Chinese premier Zhou
Enlai there in 1971, a year before President Richard Nixon's visit to China.
The compound, built in 1903 by American architect Sid H. Nealy, also houses Japanese restaurant Shiro Matsui, run by
Hong Kong restaurateur David Yeo, and Sadler, with two Michelin-star Italian chef Claudio Sadler.
Also in the compound is a Patek Philippe shop, so if you have money left over after dinner, you can spend it there.
Maison Boulud, his seventh restaurant, in June 2008 in the heart of Beijing. The eatery is his first outside the United States.
Maison Boulud is located in one of five buildings in a compound that housed the U.S. Embassy in Beijing from 1903 to 1949,
and which has been converted into an upmarket development called the Legation Quarter, just east of Tiananmen Square.
The renovation looks lovely, and as you enter the restaurant you come into a large reception hall with an impressive double
staircase at the back, with the reception desk to the left. Further to the left, through a doorway, is the bar area, with lots of
sleek looking tables and chairs and a nice, though smallish, bar.
The summer menu at Maison Boulud, with 428 yuan ($63) for a fixed price set, features dishes such as roasted beet salad
with Chinese black walnut goats' cheese and crispy suckling pig with daikon sauerkraut.
The history of the building is impressive. Former U.S. Secretary of State Henry Kissinger secretly met Chinese premier Zhou
Enlai there in 1971, a year before President Richard Nixon's visit to China.
The compound, built in 1903 by American architect Sid H. Nealy, also houses Japanese restaurant Shiro Matsui, run by
Hong Kong restaurateur David Yeo, and Sadler, with two Michelin-star Italian chef Claudio Sadler.
Also in the compound is a Patek Philippe shop, so if you have money left over after dinner, you can spend it there.
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Caramelized Bay Scallops - Recipes
by Daniel Boulud of Daniel
Makes 4 servings
1 head cauliflower (about 1 pound), trimmed, cut into 1-inch florets, stems peeled and cut into 1/2-inch-thick slices
Salt and freshly ground pepper
8 tablespoons (1 stick) unsalted butter
2 tablespoons extra-virgin olive oil
2 dozen bay scallops (about 2 pounds)
Freshly squeezed juice of 1 lemon
4 clementines, peeled and segmented
Julienned zest of 4 kumquats
3 tablespoons Sicilian capers, soaked in cold water for 20 minutes, rinsed and drained
1 tablespoon finely chopped flat-leaf parsley leaves
1. Bring a medium saucepan of salted water to a boil. Add the cauliflower and cook until tender, 7 to 9 minutes. Drain
well.
2. Put the cauliflower into a food processor and purée until smooth, taking care not to overwork the mixture. Season
with salt and pepper and stir in 4 tablespoons of the butter. Transfer the purée to the top of a double boiler, press a
piece of plastic wrap against the surface of the purée and set aside.
3. Warm the remaining 4 tablespoons butter and the olive oil in a large skillet over high heat. Pat the scallops dry,
season with salt and pepper, and slip them into the pan. Cook, turning the scallops as necessary, until they are golden
on all sides and just cooked through, 4 to 5 minutes. Deglaze the pan with the lemon juice. Add the clementines,
kumquats, zest, capers and parsley to the pan. Season with salt and pepper and cook, while stirring, until heated
through, about 1 minute.
To Serve:
Divide the cauliflower purée among four warm soup plates. Arrange the bay scallops on top and spoon the
clementines-kumquat mixture over. Serve immediately.
Wine Pairing:
Scallops tend to work well with richer Chardonnays and the tropical-fruit flavors in the Hanzell from Sonoma, California,
which also combines nicely with the clementines and kumquats. The capers add a nice touch of acidity at the end that
enlivens the wine.
Reprinted from: Daniel's Dish: Entertaining at Home with a Four Star Chef, Daniel Boulud, Filipacchi Publishing, 2003
by Daniel Boulud of Daniel
Makes 4 servings
1 head cauliflower (about 1 pound), trimmed, cut into 1-inch florets, stems peeled and cut into 1/2-inch-thick slices
Salt and freshly ground pepper
8 tablespoons (1 stick) unsalted butter
2 tablespoons extra-virgin olive oil
2 dozen bay scallops (about 2 pounds)
Freshly squeezed juice of 1 lemon
4 clementines, peeled and segmented
Julienned zest of 4 kumquats
3 tablespoons Sicilian capers, soaked in cold water for 20 minutes, rinsed and drained
1 tablespoon finely chopped flat-leaf parsley leaves
1. Bring a medium saucepan of salted water to a boil. Add the cauliflower and cook until tender, 7 to 9 minutes. Drain
well.
2. Put the cauliflower into a food processor and purée until smooth, taking care not to overwork the mixture. Season
with salt and pepper and stir in 4 tablespoons of the butter. Transfer the purée to the top of a double boiler, press a
piece of plastic wrap against the surface of the purée and set aside.
3. Warm the remaining 4 tablespoons butter and the olive oil in a large skillet over high heat. Pat the scallops dry,
season with salt and pepper, and slip them into the pan. Cook, turning the scallops as necessary, until they are golden
on all sides and just cooked through, 4 to 5 minutes. Deglaze the pan with the lemon juice. Add the clementines,
kumquats, zest, capers and parsley to the pan. Season with salt and pepper and cook, while stirring, until heated
through, about 1 minute.
To Serve:
Divide the cauliflower purée among four warm soup plates. Arrange the bay scallops on top and spoon the
clementines-kumquat mixture over. Serve immediately.
Wine Pairing:
Scallops tend to work well with richer Chardonnays and the tropical-fruit flavors in the Hanzell from Sonoma, California,
which also combines nicely with the clementines and kumquats. The capers add a nice touch of acidity at the end that
enlivens the wine.
Reprinted from: Daniel's Dish: Entertaining at Home with a Four Star Chef, Daniel Boulud, Filipacchi Publishing, 2003
Caramelized sea scallops with cauliflower,
orange glaze, capers and croutons (195
RMB). This dish was comprised of a number
of layers—a florette of cauliflower formed
the base, then came the succulent scallops,
capers and bits of tart mandarin oranges.
The capers stood out among the toppings
because of its sour tinge.
orange glaze, capers and croutons (195
RMB). This dish was comprised of a number
of layers—a florette of cauliflower formed
the base, then came the succulent scallops,
capers and bits of tart mandarin oranges.
The capers stood out among the toppings
because of its sour tinge.
Roasted loin of lamb with sweet pepper
stew, Persian dried figs and summer
squash (260 RMB). The texture of
Boulud’s lamb was anything but—a
cross between foie gras and butter.
stew, Persian dried figs and summer
squash (260 RMB). The texture of
Boulud’s lamb was anything but—a
cross between foie gras and butter.
Location Map of Maison Boulud à Pékin
布鲁宫法餐厅
地 址： 中国北京东城区前门东大街23号(原美国公使馆)
营业时间： 10:30-23:30
电 话： 010-65599200
客 容 量： 300人
人均消费： 500.0 元/人
交 通： 地铁2号线前门站
停车情况： 免费
地 址： 中国北京东城区前门东大街23号(原美国公使馆)
营业时间： 10:30-23:30
电 话： 010-65599200
客 容 量： 300人
人均消费： 500.0 元/人
交 通： 地铁2号线前门站
停车情况： 免费
《布鲁宫法餐厅》的 红房间
| 布鲁宫法餐厅 - 全新餐膳风格 |
继Daniel高级法国料理店以及位于纽约上东城、中央公园东面Cafe
Boulud等一系列餐厅在纽约大获成功后，烹饪大师Daniel Boulud携旗下
的餐饮管理公司Dinex集团走进了前门23号的院内。布鲁宫法餐厅
（Maison Boulud à Pekin）将使馆建筑群迷人、悠久的历史氛围及米其
林二星级法式菜肴的美味结合在一起。
布鲁宫不仅可以与Daniel任何一家口碑餐厅相媲美。经典法式烹调工艺与
中式配料融合的碰撞更创造出全新的餐膳风格，带来法式的美食体验。
这里的金枪鱼作为主菜之一非常有名，主菜之后如果你还意犹未尽的
化，还可以品尝一下这里的美味小甜品，样子做的很可爱，味道也不
错。
布鲁宫法餐厅的位置在20世纪初建造的前美国大使馆建筑群中的一个两
层建筑内，位于前门23号项目的中心。总面积约760平方米，分上下两
层，这里可同时容纳 300人用餐，还可举行一些大型的party.与主用餐区
相邻的是一个半私人化的就餐区域，旁边还有一个典雅的小房间，二楼
有三个雅间，为布鲁宫的空间和整体环境平添几分别致。布鲁宫餐厅的
内部设计灵感源自20世纪经典的“大沙龙”(Grand Salons)时期的室内装饰
风格，同时也从万花筒对色彩的折射作用中得到启发，通过特殊材质的
应用来展现餐厅异彩纷呈的精致和优雅。尊崇建筑本身的历史意义，
Gilles et Boissier对其内部的设计也保留了其庄重的风格。设计中的色调
搭配巧妙，与一些独特的装饰完美结合，既传达出对历史、对建筑的尊
重，又散发着一种现代的优雅气息。除了豪华的主餐厅外，布鲁宫还包
括一个独立的休闲酒吧。如果只为放松心情，享受独特体验，而非坐下
来用正餐，这里也会是个不错的选择：盛在精美器皿里的饮品和丰盛的
开胃菜既可作为正餐的序曲，又具备其独立呈现的魅力。休闲吧里提供
高档的葡萄酒、传统的鸡尾酒和地道的法式开胃小菜。这里是餐后休闲
的好去处。
传奇主厨Daniel Boulud
Daniel Boulud是美国许多顶级餐厅的首席厨师，包括以他的名字命名的
DANIEL高级法国料理店，及位于纽约上东城、中央公园东面的Café
Boulud. Daniel Boulud出生于法国里昂的郊区，从小在祖母的影响下，
对食物烹饪有敏锐的洞察力。现在看起来Daniel在里昂附近的自家农场工
作的日子似乎很遥远了，但是那段四季交替如歌的美好时光，美味的家
庭烹饪和自家种植的新鲜产品都为他成为日后美国烹饪界的领军人物之
一奠定了灵感基础。
Daniel Boulud能迅速吸取其他国家料理的优点，融入、创新、并结合当
季的新鲜食材，独树一帜创造国际风的法国料理。他编写了许多烹饪书
籍，并创造设计了许多菜肴和厨房用具。他几十年坚持不懈地致力于传
播并创新顶级的法国美食，赢得过无数的荣誉，其中“烹饪天才”之称更是
当之无愧。现在Daniel已准备好在北京布鲁宫法餐厅里大显身手， “前门
23号是一个奇妙的地方，让我可以在熙熙攘攘的都市环境中尽情地创造
一种迷人而又专属的氛围。” Daniel如是说。
Boulud等一系列餐厅在纽约大获成功后，烹饪大师Daniel Boulud携旗下
的餐饮管理公司Dinex集团走进了前门23号的院内。布鲁宫法餐厅
（Maison Boulud à Pekin）将使馆建筑群迷人、悠久的历史氛围及米其
林二星级法式菜肴的美味结合在一起。
布鲁宫不仅可以与Daniel任何一家口碑餐厅相媲美。经典法式烹调工艺与
中式配料融合的碰撞更创造出全新的餐膳风格，带来法式的美食体验。
这里的金枪鱼作为主菜之一非常有名，主菜之后如果你还意犹未尽的
化，还可以品尝一下这里的美味小甜品，样子做的很可爱，味道也不
错。
布鲁宫法餐厅的位置在20世纪初建造的前美国大使馆建筑群中的一个两
层建筑内，位于前门23号项目的中心。总面积约760平方米，分上下两
层，这里可同时容纳 300人用餐，还可举行一些大型的party.与主用餐区
相邻的是一个半私人化的就餐区域，旁边还有一个典雅的小房间，二楼
有三个雅间，为布鲁宫的空间和整体环境平添几分别致。布鲁宫餐厅的
内部设计灵感源自20世纪经典的“大沙龙”(Grand Salons)时期的室内装饰
风格，同时也从万花筒对色彩的折射作用中得到启发，通过特殊材质的
应用来展现餐厅异彩纷呈的精致和优雅。尊崇建筑本身的历史意义，
Gilles et Boissier对其内部的设计也保留了其庄重的风格。设计中的色调
搭配巧妙，与一些独特的装饰完美结合，既传达出对历史、对建筑的尊
重，又散发着一种现代的优雅气息。除了豪华的主餐厅外，布鲁宫还包
括一个独立的休闲酒吧。如果只为放松心情，享受独特体验，而非坐下
来用正餐，这里也会是个不错的选择：盛在精美器皿里的饮品和丰盛的
开胃菜既可作为正餐的序曲，又具备其独立呈现的魅力。休闲吧里提供
高档的葡萄酒、传统的鸡尾酒和地道的法式开胃小菜。这里是餐后休闲
的好去处。
传奇主厨Daniel Boulud
Daniel Boulud是美国许多顶级餐厅的首席厨师，包括以他的名字命名的
DANIEL高级法国料理店，及位于纽约上东城、中央公园东面的Café
Boulud. Daniel Boulud出生于法国里昂的郊区，从小在祖母的影响下，
对食物烹饪有敏锐的洞察力。现在看起来Daniel在里昂附近的自家农场工
作的日子似乎很遥远了，但是那段四季交替如歌的美好时光，美味的家
庭烹饪和自家种植的新鲜产品都为他成为日后美国烹饪界的领军人物之
一奠定了灵感基础。
Daniel Boulud能迅速吸取其他国家料理的优点，融入、创新、并结合当
季的新鲜食材，独树一帜创造国际风的法国料理。他编写了许多烹饪书
籍，并创造设计了许多菜肴和厨房用具。他几十年坚持不懈地致力于传
播并创新顶级的法国美食，赢得过无数的荣誉，其中“烹饪天才”之称更是
当之无愧。现在Daniel已准备好在北京布鲁宫法餐厅里大显身手， “前门
23号是一个奇妙的地方，让我可以在熙熙攘攘的都市环境中尽情地创造
一种迷人而又专属的氛围。” Daniel如是说。
主菜金枪鱼、头盘帝王蟹
烤乳猪
牛油蜗牛
黑松露煮农场鸡佐冬令蔬菜
海胆小点
Maison Boulud à Pékin
布鲁宫法餐厅
Cuisine: French
Address: Legation Quarter, 23 Qianmen Dongdajie, Chongwen District,
Beijing
Chinese Address: 北京市崇文区前门东大街23号
Hours: Mon-Fri 11.30am-2pm, 6-10.30pm; Sat-Sun 11am-4pm, 6-10.30pm
Phone: 010-6559-9200
Parking Available
Price More than Y400 per couple
Accepts International Credit Cards
Date Opened: July, 2008
Website: www.danielnyc.com/maisonboulud.html
布鲁宫法餐厅
Cuisine: French
Address: Legation Quarter, 23 Qianmen Dongdajie, Chongwen District,
Beijing
Chinese Address: 北京市崇文区前门东大街23号
Hours: Mon-Fri 11.30am-2pm, 6-10.30pm; Sat-Sun 11am-4pm, 6-10.30pm
Phone: 010-6559-9200
Parking Available
Price More than Y400 per couple
Accepts International Credit Cards
Date Opened: July, 2008
Website: www.danielnyc.com/maisonboulud.html