Chef Daniel Boulud could not have picked a better location for his first culinary venture outside the USA. Housed in
the Legation Quarters in Beijing, which once served as the US Embassy to the Qing Dynsaty, the venue was also used as
a guest-house by the Chinese government to receive visiting diplomats. It is only natural then, that the restaurant's
interiors, through the skilful hands of Parisian architectural firm Gilles & Boissier, have been transformed to resemble
a grandiose manor that echoes the neo-classical style of Boulud's eponymous flagship, Daniel in New York City and one
worthy of the compound's stately past. Just as befitting is the team at the helm of Maison Boulud, - Chef Brian Reimer,
and general manager Ignace Lecleir. Both hail from Daniel NYC and have been tasked to bring Boulud's French culinary legacy
from the Big Apple to the heart of Beijing.
The Chef
In a demonstration of faith, Chef Daniel Boulud has practically "transplanted" his management team from his flagship
in New York City to Beijing. This is not an act of exile but a conscious decision made in the knowledge that Chef Boulud's
phenomenal standards can be upheld in the Far East. Executive Chef Brian Reimer brings with him more than three years
of experience from his days at Daniel NYC.
Signature Dishes
Maison Boulud will showcase many of the dishes that first made their name in the New York flagship, for example, Alaskan
King Crab Salad, Spice Crusted Tuna with Aioli Sauce, Squab with Cherry Compote, and Milk Chocolate Bavaroise.