Located in a courtyard on Beijing's Weijia Hutong, French cuisine restaurant Cours et Pavillons is launching a summer menu for diners in the capital in August.
According to founder Li Jin, walking in the restaurant is like wandering through a museum, as a multitude of artworks decorate the halls.
The new summer menu presents summer ingredients in French style, also showcasing edible art on diners' plates.
August is the harvest season for oysters in France. At Cours et Pavillons, fresh oyster is paired with grapefruit vinegar and caviar and topped with grapefruit foam.
Crispy baked Japanese sterile eggs with sakura mustard seed sauce and Russian royal caviar is another must-try, as the crunchy coating and the soft-boiled egg have an interesting interplay in the mouth.
