CHEF de cuisine Marcelo Urresti of Belle-Vue at Grand Hyatt Shenzhen is presenting two inspiring set menus featuring traditional French dishes with modern touches.

    Guests can choose from Une Histoire Francaise, a four-course menu, or Grand Tradition Francoise, a six-course menu, with both offering various course selections, leaving diners spoiled for choices.

    Signature starters include traditional French classics such as duck rillettes, flambéed bay scallops and foie gras terrine. The menus also feature refined versions of classic French dishes such as coq-au-vin and beef bourguignon, updated with modern presentations.

    Traditionally served in a rustic style stew, Urresti reinvents the coq-au-vin by presenting it elegantly in the form of a roulade, drizzled with a rich Burgundy red wine sauce and garnished with spring vegetables. Dessert selections also delight, with fresh interpretations of favorites such as apple terrine and chocolate fondant.

    In orchestrating a complete dining experience, Urresti rekindles the romance of classic table-side cooking. All tables have nearby designated cooking stations, at which many of the dishes are prepared in front of guests to ensure quality and add a touch of drama.

    For example, the preparation of the crepe flambé is completed when the chef sets the treat ablaze with a shot of liquor. This offers not only the perfect finale to a memorable evening but a unique tableside presentation for all to enjoy.

    Aside from these set dinner menus, guests can also choose from an a la carte menu and an extensive wine list.

    Belle-Vue’s manager is familiar with the restaurant’s collection of over 60 wines, and can assist with food and wine pairing suggestions and select the best wines to bring out the flavors of the food.

    Une Histoire Francaise, a four-course set menu, is priced at 500 yuan per person and the Grand Tradition Francoise, a six-course set menu, is priced at 700 yuan per person. Both menus are available for dinner from Tuesday through Sunday and are subject to a 15-percent service charge.(SD News)