AZUR Review

Although the hotels under Shangri-La in Beijing are mainly concentrated in the area of ​​​​Guomao, the real Shangri-La Beijing is located near Zizhuyuan in Haidian District (now there is a Shangri-La branch near Shougang). The hotel is divided into two buildings, old and new, connected by a long lobby corridor on the first floor. The old Jingge on the east side opened in 1987, with a basic room of 35 square meters and relatively small windows. The new Xinge on the west side opened in 2008, with a basic room of 50 square meters, all with large floor-to-ceiling windows. Although there is no landscape to speak of near the hotel, the big windows always give people a better feeling. I originally booked Jingge for cheapness, and when I checked in, the front desk persuaded me to add 300 yuan per day to stay in Xinge with administrative treatment, and I accepted it. Even Xinge has been around for 14 years, the furniture in the room is a little old, and the small TV is even more old. The executive lounge on the 12th floor is large and has many seats. There will be refreshments after 11 am, and there will be happy hours from 5 to 7. The food is enough to fill you up but not exquisite. The swimming pool locker room on the fourth floor is huge with a steam room and massage pool. The swimming pool is 25 meters long with four lanes and 1.2 meters deep. The water temperature is the most friendly among the hotels I have stayed in recently. I had no psychological resistance when I went into the water, but it was a bit salty.

The different scenery is here, not for spring flowers, not for delicious food. Sometimes life needs an attitude, a kind of elegance, a ritual, just to respond to the efforts and costs we have paid for it.

The restaurant has changed its name and chef, but I haven't been there yet. I heard that the chef was recently promoted to Michelin three stars. My mom said she would come over for her birthday (she had been thinking about it for a long time). When she heard it was her birthday, she even arranged the table and gave me a free small cake. The environment is great, very warm, I will come again next time

#Ctrip Food Forest# The only branch of the world's top 50 restaurants, the only one, managed by Michelin three-star Mauro Colagreco, the one-star restaurant in the food forest~ Beijing Shangri-La AZUR Ju Restaurant autumn food season opens The restaurant is a blue ocean~ This restaurant brings creative cuisine from the French Riviera in the south. The French romance can be felt from the bread before the meal. The simple bread is the secret recipe of the chef Mauro Colagreco's grandmother~ With a poem, it is presented together~ We ate the restaurant's classic oysters, baked beetroot with caviar, halibut with lime butter sauce and salmon roe; Wagyu beef tenderloin with potatoes, and the last dessert of soufflé with ice cream was really great!

Romain Rolland once said, "The reason why the French are romantic is because of the Cote d'Azur and Provence." This place is located in the south of France, and it is the gentle and free-spirited and blurred romance of the south of France that is featured in the "AZUR" restaurant of Shangri-La Hotel, Beijing. It is said that "AZUR" means blue in French, and it is a gem color engraved with the wave-like texture of the sky and the ocean, which radiates a magical light that calms the body and mind. Compared with pure French cuisine, each appetizer here carries a little surprise. Of course, my favorite is the fresh and refreshing salmon, with bright colors and the faint aroma of sour cream, coupled with the smoothness of salmon and green decorations. In the season when water drips into ice outside the window, it is full of spring. Then, you can also try various hams that are shaved as thin as paper by the chef, slightly salty and with a fatty aroma. The slight acidity of the French salad can alleviate the greasiness of the ham, and the aftertaste is more sweet and rich. The unlimited oysters here are the main attraction of brunch. Western France is one of the world's major oyster producing areas. No seasoning is needed. The fresh oysters are put directly into the mouth. The thick oyster meat is mixed with the refreshing and slightly salty sea water. The meat is smooth, delicious and juicy, without any fishy smell, and the mouth is full of fresh and sweet taste. It is said that most French people cannot accept the Chinese love of roasted oysters, fried oysters and other cooked food methods. They believe that only when they are eaten raw, and when the sea water temperature is the lowest in autumn and winter, will the taste of oysters be more firm, plump and sweet. The seafood bar, which is served in a whole plate, is also the most eye-catching part of this brunch. The king crab, known as the "king of crabs", has strong long legs, large and plump meat, and a sweet and delicate taste. The snow-white scallop meat with a strong ocean flavor, a light sip with your mouth, full of freshness, will float out; the high-quality mussels nicknamed "eggs in the sea" come from the chef's hometown of the Netherlands. They are huge in size and have a sweet aftertaste. Of course, the familiar clams and mantis shrimps are also indispensable, paired with the soft sweetness of lemon Malnay or tomato Malnay, which further brings out the refreshing feeling of bathing in the ocean given by the ingredients.

A French restaurant on the first floor of Shangri-La Hotel, generally good, but compared to this price range, the dishes are slightly insufficient. The management of this Shangri-La Hotel is quite average. "Baked Lotus Bread before Meal" is baked well, sweet and delicious "Tomato and Sweet Pepper Tarta" has a good tomato taste "Duck Liver Embryo with Baked Bread" is generally OK "Baked Cod with Matsutake" has a strange texture and taste, not delicious "Beef Spare Ribs" has some parts that are hard to bite