Bringing the magic of the Riviera to Beijing

Many words for colors have a distinctly flat sound when uttered: black, red, green, white. But there are those which somehow offer the promise of excitement and the exotic when spoken, like azure.

Azure, or azur in French, has a certain magical cadence that conjures images of a dazzling and clear sky, of fresh and sparkling water, or a shimmering sea and white sand beach.

That, no doubt, is why one of France's Mediterranean playgrounds for the rich is called la Cote d'Azur.

You can experience something of the same at the Shangri-La Hotel, Beijing, at its fine dining restaurant, Azur.

When you go there, you immediately notice the palette of rich azure colors that pulsate and dance before your eyes, highlighted by the chandelier.

Arriving there the diner leaves behind the pressures of city life and enters an oasis of tranquility.

Some restaurants promise big with their sumptuous interiors but fail to deliver on food, but not Azur, which has just introduced its new spring menu.

Taking its gastronomic offering to new levels is the oeuvre of Michelin-starred chef Mauro Colagreco, who has designed a repast that serves to refresh and inspire.

Colagreco has brought to the table at Azur his own stamp on French Riviera cuisine.

The Italian-Argentinian master established his own Mirazur restaurant in 2006, in Menton, located on the French Riviera just minutes away from the Italian border.

Chef Mauro won his first Michelin star after just 10 months of opening. In 2009, Mirazur was chosen one of the World's 50 Best Restaurants and in 2012, chef Mauro won his second Michelin star.

At the World's 50 Best Restaurants 2017, Mirazur leaped two spots, from sixth to fourth place.

Mauro comes to the Shangri-La in Beijing four times a year, bringing a new culinary bag of tricks and this year he has delivered again.

The new menu employs seasonal ingredients, herbs and homemade sauces, to give guests a taste of springtime.

Featured are traditional French elements, such as duck foie gras, beef and seafood, and the chef relies on simple combinations and cooking methods that enhance the rich and natural flavors of the ingredients.

Differing from the previous menu Mauro created, the new menu highlights morel mushrooms freshly flown in from Yunnan province, blended with authentic French gourmet standards, creating a classic combo with a twist.

Signature dishes include duck liver "au torchon", turbot and wagyu beef fillet. The slow-cooked duck foie gras is simmered in poultry soup for 24 hours and served with a sweet green bean salad.

For reservations, contact Azur at 010-6841-2211 Ext 6727

patrickian@chinadaily.com.cn

(China Daily 04/14/2018 page10)