French-Asian fusion

Offering contemporary French gastronomy with subtle Asian influences, Jing at the Peninsula Beijing is presenting two exclusive new recipes this season－scallops and daikon carpaccio with pear dressing and roasted pecans and confit of French black cod and tiger prawns with baby vegetables and lobster consomme－created by French chef Julien Cadiou. Ingredients discovered during Cadiou's travels enhance the light, fragrant French dishes, while his signature sauces combine a classic homemade basil olive oil with Asian flavors like miso or tandoori paste.

No 8 Goldfish Lane, Dongcheng district, Beijing. 010-8516-2888.