30 Years of classic French, in Beijing
 |
|
Braised snails with burgundy sauce. |
To date, the restaurant still makes Beijing's best-tasting foie gras terrine with Bordeaux wine, mushroom cream soup, beef fillet with black truffle sauce and escargot with Burgundy sauce.
After it was established in 1983, Maxim's sent its chefs to France twice to study French cuisine. According to He, all the dishes are faithfully prepared according to the original recipes.
The restaurant does not use monosodium glutamate or flavor enhancers and they would rather take a dish off the menu if they cannot find the right ingredients.
The same strict principles apply to pastry making and no artificial ingredients, additives or coloring are used in cakes or desserts.
In recent years, Maxim's pastry shop has started offering a wide array of breads and French cakes, which are now also available on the Internet. It also has a cigar bar and wine cellar.
For a touch of nostalgia, and classic French food, it is still the place to go to.
