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Here, in a setting worthy of the most beautiful imperial palaces, the menu features traditional Chinese dishes in accordance with the rules of the art. Yongwei Chen's talent is expressed both in the perfectly mastered production of all the dishes and in the subtle interpretation of certain recipes. The royal seafood fondue is an enchantment just like the three-course Pekingese duck menu (109 euros for two people): skin served with rice pancakes, chives and caramelized sauce then duck broth and finally sautéed meat with ginger and chives, with sautéed noodles. It is one of the best in the Ile-de-France region. The lobster tank invites you to discover specialities such as lobster with imperial scents saté in the wok or lobster for happiness in the steam, ginger and chives. Scallops prepared simply with salt and pepper are very tasty. As for the lunch formula, it also has some nice surprises in store: crab omelette followed by a mandarin-style duck or a crispy chicken from the chef. In short, this address is a sure bet, and it changes a lot of average restaurants of this type.
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Nous avons pris leur fameux canard laqué en 3 services et nous n’avons pas été déçus. La peau est délicieuse : croustillante et fondante.