AZUR Review

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

I tasted the brand new autumn menu for September, October and November that will be launched by AZUR Restaurant @ Shangri-La Hotel Beijing. Autumn is a season of harvest. At this time of year, we enjoy the gifts of nature. As the weather turns cooler, Chef Mauro Colagreco (ranked third in the 2018 Global Best 50) specially designed dishes such as Dover sole with citrus butter stewed chicory, Australian veal with tarragon sauce and New Zealand lamb chops. The presentation of the dishes abandons the exaggerated structure. The simple porcelain plates and matching dishes outline the harmonious taste. More use of cooking techniques such as "stewing" and "baking" allows the essence of the outstanding quality ingredients to be maximized, adding a little warmth to the increasingly cold Beijing. By the way, Chef Mauro will visit the restaurant from September 17th to 19th to cook a special menu for 3 days. Don't miss it.

#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